Grilled Pizza Is Awesome!

Grilled Pizza

Who says that grilling and smoking has to be a purely carnivorous pursuit? Grilled Pizza is a great way to get you use your grill for something else besides burning meat! Follow along and give our recipe for pizza a try.

Grilled Pizza

Great grilled pizza begins with with a good dough. You can purchase dough from your local pizza place but homemade dough is quick, easy, and best of all cheap!

Best Homemade Pizza Dough

The Ingredients

  • 3 1/2 cups bread flour, plus more for rolling
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil, plus 2 teaspoons

The Directions

  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
  2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball
  4. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour
  5. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces
  6. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes
  7. After the dough has rested work it into 14 inch pies on a peel or a piece of cardboard. A little corn meal on the peel will help transfer the pizza to the grill.

Making The Pizza

Great grilled pizza begins with a great pizza sauce, lately we’ve been using this pizza sauce recipe. It hits all the right notes and well frankly it rocks!

Good cheese is a must as well, do your self a favor and skipped over the shredded stuff and buck up for some quality mozzarella and parmesan. This will make your homemade pizza pop!

The best homemade pizza is all about the toppings. A few of our favorites are:

  • Cooked Italian Sausage Crumbles
  • Sauteed Spinach
  • Sauteed Onions
  • Red Onions that have been quick pickled in red wine vinegar
  • Pepperoni
  • Sauteed Mushrooms
  • Bacon! Our home cured stuff is the bomb!

Taking It To The Grill

When your are making grilled pizza you will need a Pizza Stone. While the dough is resting it is a good time to get the stone nice and hot. A good hot pizza stone is what gives you a nice crispy so make sure you give it 10-15 on the grill with the the burners on HIGH.

Grilled PizzaCarefully transfer the pizza from your peel or piece of cardboard to the hot stone. Close the lid and give it a check every few minutes. We usually espouse temp over time but since all grills are a bit different this needs a close eye kept on it. It should be done in 6-12 minutes, look for “done-ness” around the edges and pull it off when it gets to where you like it!

Grilled Pizza Finale!

We don’t need to tell you how to eat your pizza or what adult beverage to enjoy with it but we will tell you that grilled pizza is awesome! We like to double or even triple up on the dough recipe and make a “Pizza on the grill”party out of it! Get a bunch of your favorite toppings ready and let your guests decide how they want their own grilled pizza. Trust us it is fun!

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Grilled Pork Loin with Fresh Rosemary

Grilled Pork Loin

Grilled Pork Loin is an underrated piece of meat. Pork butt, ribs, and bacon get all the glory when it comes to swine worship but the loin can really shine with a little love. We combine our grilled pork loin with the timeless flavors of Dijon mustard, rosemary, and garlic. This is particularly rewarding piece of meat to grill well. With the rapidly climbing price of foof a grilled pork loin is the perfect cheap piece of meat to turn into something special.

Grilled Pork Loin with Fresh Rosemary

The Paste

  • 2 Tablespoons of Dijon Mustard
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Rosemary, chopped finely
  • 1 Clove of Garlic, chopped finely
  • Fresh Ground Black Pepper
  • Coarse Ground Kosher Salt or Sea Salt
  1. Combine all of the ingredients and work into a paste.
  2. Add the salt and pepper to taste.
  3. Set aside

 The Pork Loin

  • 3 Pound Pork Loin
  • 3 feet of Butcher’s Twine.
  1. Carefully slice the pork loin lengthwise a little at a time, slowly un-rolling the loin.  When done you should be left with a relatively flat piece of pork.
  2. Slather the paste on both sides of the pork.
  3. Gently roll the pork into a tight roll.
  4. Using the butcher’s twine tie the pork into a tight roll.

 

Putting the grilled in grilled Pork Loin

  1. Set the grill up for indirect grilling and let it pre-heat for roughly 10 minutes.
  2. Place the pork loin on the indirect side.
  3. Cook the pork loin to an internal temperature of 145 degrees.
  4. Let it rest a few minutes and slice into 1/2 inch rounds.

We like to serve it with some grilled romaine lettuce and roasted potatoes. Grilled Pork Loin is a fairly easy recipe to make and it just flat out looks and tastes awesome!

If you liked this recipes check out:

Our Bacon Wrapped Pork Loin

 

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Bacon Wrapped Pork Loin

Bacon Wrapped Pork Loin

 What kind of sick individuals wrap pork on pork? Us here at flames and food are just the kind of sick and twisted individuals to do it! Follow along and check out our Bacon Wrapped Pork Loin!

Bacon Wrapped Pork Loin

  • 3 Pound Boneless Pork Loin
  • 1 Pound of Bacon
  • 3 Tablespoons of our Pork Rub
  1.    We start by giving the Pork Loin a generous massaging with our pork rub. The sugars in the rub will work together really well with the smokey saltiness of the bacon, and add some depth.
  2. Wrap the pork loin with the bacon. We don’t get to fancy with this. We do use toothpicks underneath the pork loin to hold the bacon on.
  3. Set your grill up for indirect heat. We do this on our Weber Gas Grill with the 2 outside burners on Medium-High. This gives us right around 350 degrees at the cooking surface. (For a really good explanation of direct versus indirect grilling, check out this site. . .)
  4. We cook the bacon wrapped pork loin to an internal temp of 145 degrees. This should give you a nice medium rare.

Bacon Wrapped Pork TenderloinWe liked to serve this sliced with some nice roasted potatoes and a good applesauce. Now you  can easily open up a jar of Motts and we won’t fault you for this at all. A good homemade applesauce will take this bacon wrapped pork loin to the next level! Pork and apples is up there with peanut butter and chocolate, as far as food pairings go and this double pork monstrosity really benefits from the homemade version.

 

If you liked this recipe, check out some of our others!

Awesome Spareribs Recipe

Armadillo Eggs , these babies really have to be seen to be believed. Sausage wrapped stuffed jalapenos, are you kidding?

 

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BBQ Tips for Better Smoking and Grilling

BBQ TipsIt is the little things that can mean the difference between an epic party or a flop, use these 5 bbq tips next time to elevate your grill game and send the friends and family home happy and full!

5 BBQ Tips

1Use a Thermometer: When you have a $50 beef brisket on the smoker for God’s sake use a thermometer! Preferably one that measures the temps of the meat and the temps at the grill. The thermometers on grills and smokers are notoriously inaccurate. Having a good knowledge of how hot your food is and exactly what temp it is cooking at, is the key to repeatability. You do want to be able to recreate that smoked pork butt that wowed everyone at the block party, right?

2- Use Good Meat: Ever heard the term “crap in, crap out”? Well it applies to BBQ and grilling big time. BBQ is taking inexpensive cuts of meat and turning them into something extraordinary, but start with a cheap piece of meat and you’re facing an uphill battle. If you think  you can throw a few cheap burgers on the grill and call it a day, maybe this isn’t the site for you!

3- Oil the Grill Grates:  If you throw cold meat onto a hot, un-oiled grill don’t be surprised if your meat sticks and burns. Nothing is worse than watching your carefully marinated steak go to crap while it sticks to the grill. We like to use Grapeseed Oil
, it has a high burn point and doesn’t impart a taste to your food.

4- Don’t Move the Food Around Willie-Nillie: We implore you don’t fidget around with the meat, let it cook. We know it is hard to do, grab another beer if you have to.  Poking, prodding, and squishing serve no purpose, let the meat sear properly and you will be rewarded.

5- Proper Food Handling is King: The last thing you want to reward your family and friends with is a nice day spent in the bathroom. Just because you are cooking outdoors doesn’t mean you can through caution to the wind. Wash your hands, use clean utensils, and don’t cross contaminate!

So those are out top 5 BBQ tips, what are yours?

 

 

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling

Grilled Venison Backstrap

Venison BackstrapVenison Backstrap is the loin of the deer, and it is a prized cut of meat. Backstrap is highly regarded by hunters and chefs alike. It is a buttery cut reminiscent of Filet Mignon, but it’s lack of fat, and smaller size makes it a tricky cut to grill to perfection. Follow along with our directions and you’ll end up with ‘straps that will have you fighting over seconds! We use 1″ thick medallions for this, but you can just as easily grill the whole loin and slice it afterwards.

Venison Backstrap Marinade

Great venison backstrap starts with a great marinade. Because venison lacks the fat that beef has, it really benefits from an hour or so soak in marinade, before a trip to the grill. We don’t do anything to elaborate, all of the elements are generally in a well stocked pantry.

  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 cloves of garlic, minced

We aren’t too fancy around here when it comes to mixing our marinade up for the venison backstrap, a ziploc bag is all we ever use. Mix all the ingredients and throw the meat into it. Venison backstrap is a pretty delicate piece of meat so we limit the soaking to less than two hours.

Pre-heat the grill on high for 10 minutes and oil the grate with a good high temp oil. We personally use Grapeseed Oil, it has a high heat tolerance and seems to leave no after taste.

Venison BackstrapWe find that venison backstrap resists getting good color on it when it is excessively wet, so we pat it dry before it goes onto the grill. Now when people ask about grilling the medallions we tell them to just let them be “flame kissed”. We are shooting for about 3 minutes per side with a 90 degree turn half way through, so they get a good cross hatch.

 

Like most things that come off of the grill, venison backstrap does well with resting a few minutes before serving. When you cut into these perfect little medallions you will not be disappointed!

For more great venison recipes check out Hunter,Angler,Gardener,Cook

The Toys:

The Weber Genesis! We know it is expensive but well taken care of it will last for decades. The controls are precise and this baby can get HOT for the all important sear. It is what we grill with and we whole heartedly recommend it!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling