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From Talk

Pizza on the bbq--a sob story and plea for help

Easy Pleasy...take whatever your regular dough is, dressed with just a bit of olive oil..toss it over a HOT grill for just a moment or two to brown/char the bottom...don't worry about it sagging through the grill grates, the high heat should set the crust well before that can happen.

The trick is to have ALL your sauce and toppings set beside your grill space b/c you're going to top this baby FAST when the crust is ready to flip. Be sure you are using precooked meat toppings if you're using sausages etc. b/c the grill cooking times won't allow for a proper cooking for raw meats.

Once the crust is toasted, flip it OFF THE HEAT to the cool side of the grill. Dress with a bit of sauce, a FEW toppings, and cheese as you normally do. That's it...shut the lid for another minute or two with the pizza baking on the COOL side of the grill.

Open a nice ale, and enjoy.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Waiting for the book to prove me wrong...but home-smoked is the best. My house would be my answer.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Of all places my most memorable burger was from a new, local "chain" place called "Daddio's". Hot, griddled and seasoned just right...american cheese melted into the grind just perfectly. MMMmmm.

But sadly, it was a "too good to be true moment" as none of the subsequent burgers I had there ever came close to that first....huh, I wonder if....

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My grandmother teaching me how to fry an egg in her well seasoned cast iron "egg fryin'" pan. I've never since had eggs taste as good as they did that morning...all 9 of them! Before she stopped me!

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Recent Comments | Response to Comments

From Talk

Pizza on the bbq--a sob story and plea for help

Easy Pleasy...take whatever your regular dough is, dressed with just a bit of olive oil..toss it over a HOT grill for just a moment or two to brown/char the bottom...don't worry about it sagging through the grill grates, the high heat should set the crust well before that can happen.

The trick is to have ALL your sauce and toppings set beside your grill space b/c you're going to top this baby FAST when the crust is ready to flip. Be sure you are using precooked meat toppings if you're using sausages etc. b/c the grill cooking times won't allow for a proper cooking for raw meats.

Once the crust is toasted, flip it OFF THE HEAT to the cool side of the grill. Dress with a bit of sauce, a FEW toppings, and cheese as you normally do. That's it...shut the lid for another minute or two with the pizza baking on the COOL side of the grill.

Open a nice ale, and enjoy.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Waiting for the book to prove me wrong...but home-smoked is the best. My house would be my answer.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Of all places my most memorable burger was from a new, local "chain" place called "Daddio's". Hot, griddled and seasoned just right...american cheese melted into the grind just perfectly. MMMmmm.

But sadly, it was a "too good to be true moment" as none of the subsequent burgers I had there ever came close to that first....huh, I wonder if....

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My grandmother teaching me how to fry an egg in her well seasoned cast iron "egg fryin'" pan. I've never since had eggs taste as good as they did that morning...all 9 of them! Before she stopped me!

From Serious Eats

Cook the Book: 'Tacos'

memorable for the wrong reasons...a fish taco in South Bend IN. My poor buddy swore these were "the best ever". I think he needed to escape northern Indiana a bit more often!

From Serious Eats

In Videos: Taco Bell Drive-Thru Folk Song

Oh now THAT was fun!

"and now we actually have to purchase the food I guess"....still giggling

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

I so want to say some big fancy "city" dessert, but for my sweet tooth it's a nice slice of my wife's chocolate cake. With ice cream of course.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Not a braggart, but the smoke coming out of my own backyard gives me the best Q I've had....come on over and let me show you!

From Serious Eats

In Videos: Phillies Hot Dog Launcher Mockumentary

Pretty cool...but I know I've "hurled" a dog or two that far before, all without the aid of the canon! :^)

From Serious Eats

Review of Williams-Sonoma's La Brea Boxed Stuffings

Pimp up the self-made....bread, egg, broth, spice, bake...eat.

From Talk

What's the weirdest thing in your fridge?

A container of seriously unappetizing looking...and seriously deelish homemade Jamaican Jerk sauce.

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!


Other than the CI brined & roasted turkey ( you don't go wrong with a CI recipe!) I'm thinking a nice pot of chipotle meatballs might just stir up our tradition laden crowd!

From Talk

Best dish you've had at a restaurant

I know it's a bit odd perhaps to hold this as my most memorable, but I had a bowl of chowder at The Blue Frog Grill in Chicago on LaSalle that remains the absolute best bowl of soup I have ever consumed in my life.

From Talk

Food Theft

Bless me Father for I have sinned...

My Dad was a distributor for Archway Cookies so we had like a billion and six packages of Archway goodness laying just on the other side of "that" wall calling my name every day of my young life. Who could resist?

The downside was, we used to save up our allowance to buy bags of Oreos! The only way we could get those sugary nothings was to sneak them into our bedrooms so of course we'd consume the whole package in one afternoon so we wouldn't be caught fraternizing with the enemy.

From Slice

Types of Pizza-Crust Eaters

Excuse me? What? uh...leave it on your plate? What is that?

Unless it's that dry, no flavor, nasty sort of like Tombstone type of bone, it's considered part of the pie as is gone.

I like places like Beau Jo's in Golden (?) that has turned the bone into dessert with the simple addition of a "honey bear" on each table....slurp.

From Talk

Sushi - Love it or Hate it?

Chalk me up to a "hate it". I want to love it, it looks so delish the way it's all artfully presented and such, but in the end...it's all just raw fish to me.

From Talk

What do foodies do?

33 years working in, managing, owning...and well, selling and managing again an automotive parts store. I'm also an ordained Roman Catholic Deacon, (thus the screen name) who would love to find the cajones to finally open up that little pizza DelCo in his little town.

From Serious Eats

A Day at the American Royal Barbecue Contest

Adam if you haven't made it yet, you HAVE to get to "Memphis in May"...a fun competition along the river. That's there the real smoker's play!

From Recipes

Kenny Shopsin's Sliders

uhhhhh...every supermarket except the one in my little one horse town redfish. I have to make it a point to shop for "exotic" foods when we go forage in the larger towns 30 miles from us...weird and unnatural products like, potato rolls, tomatoes with flavor, meats that aren't cow, and pretty much any apple that doesn't have a "Red Delicious" sticker on it! sigh.

Love Love LOVE living the small town life, but...

From Talk

Okay now that Fall is around the corner....

@brooke29...ok, you've got my attention, how about a recipe for "roasted sweet potato-sausage & sage" soup? sounds great!

From Talk

Break Up Food/ Emotional Food

Pizza cures everything...no, I mean it...check it out.

From Talk

What to have with PB&J?

Absolutely salty chips, Utz's if you can find them, or some local "kettle-cooked" variety will do...

From Slice

Bacino's: Chicago's Healthy (?) Stuffed Pizza

Used to hit a Bacino's on Wacker right near the Michigan Ave Bridge every year during our annual "pilgrimage" to Chicago. Loved it and was soooo disappointed when we had really pumped them up to a couple of friends with us one year...only to find that location gone! But they are well worth the trip!

From Slice

Is Chicago's La Madia a Pizzeria or Restaurant? Who Cares?

Since I revisited this post once to reiterate how good La Madia is, I feel bound to come back once again to report on the pizza I had there Sunday night. It was about 9:30 and Jonathan Fox was nowhere to be seen. The difference was astounding - the pizza was bad. I won't write off the place, but for now I can't recommend it unless Fox is in the kitchen.

From Talk

Pizza on the bbq--a sob story and plea for help

I echo the comments about browning one side first and then flipping it. One tip if you have a crowd to feed is to buy those aluminum sheets with the small holes in the bottom. Then use a little non-stick spray and put the dough on it to brown the first side. Then flip it on the sheet and let the kids add the toppings while you brown the next one. By the time you're done with that, the first pizza will be ready to go back on to heat the toppings and melt the cheese.

The aluminum sheet isn't necessary but it makes everything a little easier to take on and off the grill quickly if you are trying to feed everyone at around the same time.

From Talk

Pizza on the bbq--a sob story and plea for help

I cook the first side of the crust on a very hot grill then I take the crust completely off the grill, and then turn down the barbeque to about 350 degrees. I put the rest of the ingredients on the top of the pizza and then put it back on the grill and close the lid to act like an oven. You do not need a screaming grill to do this. I have the best luck melting the cheese at about 350!

From Talk

Pizza on the bbq--a sob story and plea for help

My mom's done this same thing--the trick is flipping it, THEN topping it. Also, if you're cheese hasn't fully melted by the time the bottom's done, I find it helpful to keep one of the burners off, slide it over, and close the lid.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Thank you for participating and congratulations to our winners:

tucsonlady,
Deacon Volker,
bigfatmouth,
baker212
AimDee

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I prefer the BBQ that my family members cook the best, but I am open to trying recommended BBQ restaurants, too.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I like my own ribs, slow-grilled, with some chew left to them.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

my husband's BBQ is the best I have ever tasted! we call it smoaks BBQ!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Went to Memphis and had some Corky's BBQ! Dry rub, at that! Yum!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

There was a little hole in the wall bbq in Fort Myers, Florida which we visited every spring when I was young. Nobody has ever even come close to their bbq magic.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

The best barbecue I've ever eaten was at my friend's house.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

The best BBQ I have had was at a place here in Dallas at Hillcrest & Northwest Hwy. I had dry rubbed ribs and they were phenominal!!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Honestly the best BBQ I've ever had was my Dads! Yummy!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I can't say that I have had any really good BBQ, as I have never been to the states that proclain to have the best.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Angel's BBQ in Savannah, GA, they have great sides too.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I love The Pit in Raleigh (where I live) and when I go to Nashville, TN this coming weekend I am going to try Jack's on Broadway!!!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Best BBQ I ever had was in Houston Texas and it was served inside a baked potato

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Chubby's BBQ in Hackensack NJ is the #1 BBQ, but I also like Gates in Kansas City.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I had Carolina BBQ at my friend's house once... SO GOOD

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

There is an amazing BBQ joint in town that has the most massive ribs ever and is amazingly delicious! Thanks for the opportunity to win :)

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