Grilled Pizza

I decided a while back to try and use the grill. Well, it worked. You get the awesome crisp thin crust with a little bit of char. Damn good!

These are super easy to make and the only clean up really is the dish you eat on and a cutting board! Now that's my kind of meal.

• 1 refrigerated thin crust pizza dough (makes 3 to 4 individual sized pizzas)
• Olive oil to brush on the crust so it doesn't stick
• Sprinkle of garlic salt or Italian seasoning
• Toppings

Light your bbq grill and heat to medium. In the meantime, get your refrigerated dough out of the package. Layout and cut into 3-4 small manageable pieces. Brush each side with olive oil and season with garlic salt or Italian seasoning. Place dough directly on the grill. Grill until the first side just turns brown. At this point, take your dough off the grill and top the grilled side with your favorite toppings. Take your pizza back out and put on the top rack. Now you are going to get the ungrilled side nice and brown. Grill for about 3-5 minutes more until your cheese is melted - make sure you watch it carefully because the dough can burn quickly.

I made my pizzas with fresh mozzarella, prosciutto, crispy pancetta, and an arugula, balsamic, and fresh tomato salad. 

Devour your pizza with a cold Italian beer or an American Pilsner

Enjoy!

Rockin Rotisserie Chicken

 

Here is what I did:

Marinade 

• 1/2 cup soy sauce
• 1/4 cup packed dark brown sugar
• 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
• 1 tablespoon finely chopped garlic (from about 5 medium cloves)
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly ground black pepper
• 1 3-4 pound whole chicken cleaned

For Basting

• 1/2 cup soy sauce
• 1/4 cup packed dark brown sugar
• 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
• 1 tablespoon finely chopped garlic (from about 5 medium cloves)
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly ground black pepper

Yes, that is the same recipe - I just made double... Use half to marinate and save half to baste your chicken the next day.

Combine all ingredients and pour over the chicken. I just used a ziploc bag and rotated every few hours. Marinate for 24 hours.

Put your chicken on the rotisserie - make sure you tie up the loose ends with kitchen string - they will fall and prevent your rotisserie from rotisserie-ing. Cook over medium heat until your thermometer reads 160 degrees when inserted into the chicken. While the chicken is cooking baste ever 5-10 minutes to get a nice brown color.

And always enjoy BBQ with a cold beer.

Well, that was it.