The trick is to smoke the meat and not make the meat smoke
GS3-2010_Blog_Header-HDR-960x500

Best YET Grilled Pizza

04-23-10-Blog-420x200
In my opinion grilled pizza is the best way to prepare pizza - period. This week I learned a variation to the method used for cooking grilled pizzas that have made a noticeable improvement. This blog will describe the change in technique. I’m not going to use a whole lot of pictures in this blog. If you are interested in seeing some of the pizzas I’ve made this week I will provide some links at the end. Read More...
Comments

Grate Technique

04-19-10-Blog-420x200
The new WEBER 0N THE GRILL - CHICKEN & SIDES (See Blog Entry) cookbook had a great technique for making paninis. In a recipe scaled to make 4 Chicken Cordon Bleu paninis they had you finish the sandwiches off by placing them on the grill in a 2x2 grid. Then they had you cover them with a half sheet pan weighted down by two foil wrapped bricks. I scaled the recipe down to make two sandwiches and for that I used a 1/4 sheet pan and one foil wrapped brick as can be seen in the picture above.

 IMG_8326-Blog-300x225 . IMG_8329-Blog-300x225

As you can see the resulting paninis have wonderful deep grill marks and look like a panini made in your kitchen using a panini press. The only trick thing is to make sure you use a low temperature as bread can burn in the blink of an eye. Better to use too low of a temperature and have them take a little longer. I use medium low on my gas grill and I usually check the bread after two minutes even though the recipe says done in three minutes.


  BACK TO BBQ BLOG 2010
  ARCHIVE OF BLOGS: 2010
  INDEX OF BLOGS: ALL YEARS

Comments

Mega Meal

04-19-10-Blog420x200
On the occasion of my parents 55th wedding anniversary I wanted to make a special meal where I cooked all of the items. I had several reasons for this: First and foremost I wanted to give my mother the day off. She usually offers to make one or more veggies or the salad and for this particular meal I wanted to give her the day off. Secondly I wanted to attempt a good old fashioned meal where I made everything from scratch including the main course and all of the veggies. No instant potatoes, no gravy in a jar, no microwave steamer bags of veggies, no fresh baked but store bought rolls. It was an ambitious undertaking since it involved using the grill, smoker, stove and oven together and more than one person told me I was crazy in those words or a more politically correct version of that. Read More...
Comments

Aperture

04-16-10-Blog-Aperture Icon-Blog-420x200
Every once in a while I write blog entry about software that helps make my cooking, photography or website chores easier. This blog entry is about Apple’s Aperture 3 which is a photo management software I started using several months ago. So if you are here for a food related entry you should try a different blog entry. Also this software happens to be Mac only, so if you only have Windows PC’s this may not be your cup of tea either. If you have a Mac and find yourself outgrowing iPhoto or if you spending quite a bit if time in Photoshop Elements or some other editing program too, read on.
Read More...
Comments

Webers Chicken & Sides

04-16-11-Blog-400x200
I discovered not one, but two, new Weber cookbooks that had just been published this month quite by accident. I was on Amazon.com pre-ordering Steven Raichlen’s first new cookbook in 4 years called Planet Barbecue and I discovered these two new books written by Jamie Purviance. Let me just add as a sidebar here that Amazon makes it far too easy to get yourself in trouble. You go looking for one thing and they show you a dozen more you didn’t know you needed to have. If that is not bad enough: Then they put together a bundle where they save you money on two or three of the books purchased together. Here they had the Chicken& Sides which retails for $14.95 selling for $10.17. For $19.95 I got the Chicken and Steak books and free shipping. I ddin’t stand a chance and I didn’t even mention how easy one-click made things. Read More...
Comments

Picking Up Where I left Off

IMG_8260-Blog-420x200
After a two month hiatus I returned to grilling. I made two new dishes that couldn’t have turned out better, despite my being a bit nervous about getting them both done at the same time and in good shape. In this blog I will describe how a combination of the right tools and past experience ruled the day. I have some friends who are afraid to venture beyond cooking hamburgers, hotdogs and steaks on the grill between Memorial Day and Labor Day. They seem to think I am some sort of freak or that I got to where I am now in one step. This may be beating a dead horse since I’ve written about this several times: But nothing beats experience and the best thing anyone can do is keep trying since things do get easier. At some point it begins to feel like you are on this incredible roll where things that once confounded you, now seem to just work out. Now maybe I was just lucky, but I am actually prepared to take some of the blame for the success of this meal. But not to get ahead of myself, lets begin at the beginning. Read More...
Comments