catesta Posted July 11, 2007 Report Posted July 11, 2007 Sammich! Cappicola, mortadella, provolone, lettuce, tomato, olive oil and vinegar served on fresh bread courtesy of Joe's Sicilian. Quote
catesta Posted July 12, 2007 Report Posted July 12, 2007 Frittata with broccoli rape, cubanelle peppers, a little pancetta, and Grana Padano. Quote
Chuck Nessa Posted July 13, 2007 Report Posted July 13, 2007 Eating a meal Ann put in the freezer before she left for El Salvador. She is too good to me. Quote
Kalo Posted July 13, 2007 Report Posted July 13, 2007 Leftover leek and chives risotto fried into crispy pancake and accompanied by a romaine lettuce, watermelon, Morrocan oil-cured olive, and red onion salad with a sherry vinegar and olive oil dressing. Quote
LAL Posted July 13, 2007 Report Posted July 13, 2007 Boiled red beans with sweet potatoes and pounded black sesame seeds. Quote
catesta Posted July 14, 2007 Report Posted July 14, 2007 Pizza on the grill. One with just tomato and basil, the other with capicola. Quote
J Larsen Posted July 14, 2007 Report Posted July 14, 2007 Trying out a seafood place a few blocks away that I've never been to before (Lure). Quote
Chuck Nessa Posted July 14, 2007 Report Posted July 14, 2007 Grilling sausage tonight. Not code. Quote
Guest donald petersen Posted July 14, 2007 Report Posted July 14, 2007 liquid dinner-i bought a fancy frozen taro tea smoothie with tapioca bubbles in it at the overpriced cheesy tea store downstairs (tea bar?) and dumped a bunch of rum into it. Quote
Free For All Posted July 14, 2007 Report Posted July 14, 2007 Oklahoma Joe's. Making the KC BBQ rounds one final time before I move on Monday. I'll be having the pulled pork sammich w/slaw on top. I am going to miss the BBQ! Quote
J Larsen Posted July 15, 2007 Report Posted July 15, 2007 Trying out a seafood place a few blocks away that I've never been to before (Lure). Not bad, but not recommended. Jack's Luxury has a way better raw bar, and Aquagrill is way better for cooked fish... and they are both cheaper. Quote
(BB) Posted July 15, 2007 Report Posted July 15, 2007 Pizza on the grill. One with just tomato and basil, the other with capicola. Any hair left on your hands? We were going to do Pizza on the grill last friday, but the rest of the family went out to the lake, while I stayed home had a pbj and worked. All for the best as we had a short by very intense thunderstorm right about dinner time. Maybe next week. Quote
MoGrubb Posted July 15, 2007 Report Posted July 15, 2007 Pizza on the grill. One with just tomato and basil, the other with capicola. Any hair left on your hands? We were going to do Pizza on the grill last friday, but the rest of the family went out to the lake, while I stayed home had a pbj and worked. All for the best as we had a short by very intense thunderstorm right about dinner time. Maybe next week. How do you grill a pizza? You grill burgers, cheekin, steak, suspects, but, I ain't never heard of grilling a pizza. You mean just heating it up? Quote
catesta Posted July 15, 2007 Report Posted July 15, 2007 Pizza on the grill. One with just tomato and basil, the other with capicola. Any hair left on your hands? We were going to do Pizza on the grill last friday, but the rest of the family went out to the lake, while I stayed home had a pbj and worked. All for the best as we had a short by very intense thunderstorm right about dinner time. Maybe next week. How do you grill a pizza? You grill burgers, cheekin, steak, suspects, but, I ain't never heard of grilling a pizza. You mean just heating it up? I've done it a couple of ways. One is to prepare your pizza and bake in the oven at 450 degrees F until the pizza is almost cooked. That could take anywhere from 10-30 minutes. Then I throw it on the grill to finish the bottom off. Another way is to again bake it at 450 until it sets and can be taken off of the pan. Place it on the grill (I use a pizza stone here) until it starts to brown. Flip it over and put your toppings on the cooked side. When everything looks cooked it's done. I brush the dough with olive oil either before or after I take it out of the oven. It's smart to have a pizza peel and a stone. I've never had success grilling it from start to finish. Always seems to end up under or over cooked. Quote
J Larsen Posted July 15, 2007 Report Posted July 15, 2007 g_d aquagrill is v delicious. Agreed, but on the weekends I always feel like they are rushing me, even if I have a reservation and am buying drinks, etc. The service was friendlier at Lure, but it isn't in the same league food-wise. Quote
MoGrubb Posted July 15, 2007 Report Posted July 15, 2007 Pizza on the grill. ... .... How do you grill a pizza? You grill burgers, cheekin, steak, suspects, but, I ain't never heard of grilling a pizza. You mean just heating it up? I've done it a couple of ways. One is to prepare your pizza and bake in the oven at 450 degrees F until the pizza is almost cooked. That could take anywhere from 10-30 minutes. Then I throw it on the grill to finish the bottom off. Another way is to again bake it at 450 until it sets and can be taken off of the pan. Place it on the grill (I use a pizza stone here) until it starts to brown. Flip it over and put your toppings on the cooked side. When everything looks cooked it's done. I brush the dough with olive oil either before or after I take it out of the oven. It's smart to have a pizza peel and a stone. I've never had success grilling it from start to finish. Always seems to end up under or over cooked. Cool. That's a grated grill? [i imagine a burned pizza from hanging down between the grates.] Quote
(BB) Posted July 15, 2007 Report Posted July 15, 2007 (edited) We have cooked all-grill, nothing but the grill (we includeds my neighbor who is a professional chef). The end product is different from what you can get from the oven. As far as the oven goes a pizza stone is the trick, but then you need a pizza peel to get the pizza onto and off of the stone, but I digress. For the grill we get the dough fairly thin 1/8" to 1/4" thick and no bigger than 10"-12" around. A pizza oven usually runs 500º-600º so you want a fairly hot fire with the coals spread evenly across the bottom of the grill. It also helps if your grill has a good coat of cooking spray. Throw the raw dough down on the grill and wait a couple of minutes till that side is just cooked then pick it up and flip it over, those with particularly hairy hands may want to use some tongs as the burning hair can lend an off flavor to the pizza. Once flipped you work fast to get some toppings on there. As I said this is a different beast than traditional oven pizza. A little red sauce, some thin slices of fresh mozarella & basil; Goat cheese, pesto & sun-dried tomatoes; a little bbq sauce and some thin strips of poached chicken with caramelized onions; etc... Basically you want something that just needs a touch of heat to be ready to eat. Once the toppings are in place you throw the lid on and let it cook till it is done. I would guess if your grill is big enough you could try with indirect heat, but I'm a weber guy so that is not an option. As you can guess this is a multi person operation. Someone tossin' the dough someone workin' the grill and it helps to have the toppings on a table right at the grill. Oh yeah and a bunch of people to eat them while they are still hot. pizza peel Edited July 15, 2007 by (BB) Quote
NaturalSoul Posted July 16, 2007 Report Posted July 16, 2007 chicken and cabbage potstickers from costco :rsmile: Quote
_forumlogo.png.a607ef20a6e0c299ab2aa6443aa1f32e.png)
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.