Do You Love S’mores? Here are 5 reasons why you’re cooking them wrong

Do you count the days between camping trips? Do you dream of golden roasted marshmallows? Do visions of crispy blackened sugar balls haunt your sleep? Well, my friend, there is a better way.

BBQ’d S’mores (5 reasons why they’re better, in a convenient bulleted list):

  • Easier to control the heat
    - You can turn it down, or up
  • More accessible
    - You can cook s’mores anytime you grill
  • You don’t need sticks
    - You can use real bbq skewers
  • You will be fulfilled
    - You will know you are an alternative s’mores roaster

 smores-lg

Recipe For Super Deluxe BBQ S’mores

1 Pack of marshmallows
1 Block of chocolate; shaved, grated, chopped, (or cut into decadent slabs)
1 Packet of graham crackers, shortbread cookies, ginger snaps, (or Oreos twisted open, depending how sacrilegious you’re willing to get)

Instructions

Step 1

Just like you would at a campfire. Skewer the marshmallows. Hover them over the grill; close, but not too close.

A temperature of 500-600 F works perfect for me. I simply rotate the marshmallows over the heat for 30 seconds or so, and I’m done.

Step 2

Slide the marshmallow(s) onto your cookie surface of choice.

Step 3

Add some chocolate.

Step 4

Properly squish it.

Step 5

Eat.

And there you have it. S’mores  in 30 seconds, at the end of every grilling session. Who needs camping?

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The easiest way to roast peppers on the BBQ. 1 method to rule them all.

roasted-peppers

 

Maximum taste, minimum effort. If there was a tagline for roasted peppers, that would be it. Roasted peppers are perfectly suited to a BBQing or grilling. They’re quick to prepare, and simple to cook, and did I mention smokey delicious? Many people who dislike peppers raw, love them roasted. Roasting replaces the sharp bite with a pepper’s natural sweetness and aromatics.

Roasted peppers keep well in the fridge and you can use them to pep up sandwiches, burritos, salads, or just for general snacking and munching. I tend to buy a large amount when I see them on sale, there is no extra work and they are nice to have in the fridge for a week or so.

I’ve tried lots of different methods and techniques. You can oven roast them, foil them, oil them, foil and oil them.
What I don’t do is pop the peppers on whole. It looks impressive, and works for peppers where you would eat the seeds, but for bell peppers it’s much easier to de-seed them before they’re cooked.

 

1 method of grilling peppers to rule them all

Ingredients:

Bell Peppers, red peppers, yellow pepper, green peppers.

Technique:

1. Quarter, and de-seed and remove stalks of the peppers.

2. Pop them skin side down on the grill over medium high heat. Don’t turn them, leave them until the skin is very charred and burnt looking, but the flesh is tender and soft. About 10 minutes.

3. Take them off the grill and pop them in a bowl. Cover the peppers for about 10 minutes to steam them. This allows the skin to come off a lot easier and saves quite a lot of time.

4. Peel them and eat them.

5. Any leftovers are good for a week. Covering them in olive oil will help them to keep a little longer, and garlic cloves are a nice touch too. Enjoy.

 

 

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Baked Apples on the BBQ

apples on the bbq

 

Utterly shocked. That’s how I felt after trying this the first time. Hyperbole? Well a little. If you’re mad about apples, applesauce, or apple cobbler, you’ll find this just as good. A nice simple desert after a cooking session. What’s really great about this, is the smokey deliciousness that mixes with the apples.

 

Ingredients

4 to 6 apples (or pears as a variation)
4 tablespoons of butter4 tablespoons of brown sugar
4 graham cracker crumbs, ground almonds, or hazelnuts
1 teaspooon vanilla extract
1/2 teaspoon of lemon zest
1/2 teaspoon of cinnamon
1/4 teaspoon freshly grated nutmeg1/2 teaspoon ground cloves
2 or 3 cinnamon sticks

A small handful of wood chips

 

Step 1

Prepare your BBQ for indirect cooking. Soak wood chips.

 

Step 2

Core the apples or pears. You effectively want to dig a large hole out of the top, removing the core, but leaving a good 1/2 inch of core at the bottom. You can use a melon scooper for this job, but I prefer a sharp knife and butter knife.

 

Step 3

Cream the butter and brown sugar, just like you would cookies, then add graham crumbs, vanilla, zest, spices. Mix, then fill the cored apples. Pop half a cinnamon stick in the top of each one and they’re good to go.

 

Step 4

Add your wood chips, and cook until soft and done looking. You’re looking at about 30-60 mins, depending on your bbq temperature.

 

Step 5

All done. These apples are begging for a few scoops of vanilla ice cream, if you’re of that persuasion.

 

Grilled Pumpkin – a savory treat

grilled-pumpkin

 

If you need an excuse to get out on the grill this Thanksgiving, here it is: Grilled Pumpkin. A savory treat that’s easy (provided you are careful cutting the pumpkin) and delicious.

Improvise as you like, pumpkin holds up well to lots of different flavors. Here’s a recipe to guide you.

 

Ingredients

1 Pumpkin (per 1 lb)
2 tablespoons smoked paprika
2 tablespoons olive oil
2 crushed garlic cloves

 

1. Prep

Preheat your grill / BBQ for medium-hot, direct grilling. Cut pumpkin into 1/2 inch thick wedges . Deseed

Tip: Leave the skin on so the pumpkin slices stay together. Trim off skin before serving if you like.

 

2. Mix together

Mix paprika, olive oil and garlic in a bowl with the pumpkin.

 

3. “Time to sear me some pumpkin”

Grill the pumpkin 3-5 minutes on one side, turn and cook until tender. The pumpkin slides should be fork tender.

 

Calzones by Candlelight

 

 

Calzones by Candlelight

 

 

In the digital world that we live in, it’s always a little bit odd when you don’t have any electricity. Especially the unplanned, multi day kind on the back of a wind storm. That’s where I ended up, twiddling my thumbs (the physical kind), wondering what to do with myself. Barbecuing pizza is my go to recipe, but I’ve always been a bit reluctant to try calzones. This time, armed with with candles and the whole evening to spare, I cranked up my charcoal barbecue for some good clean fun.

 

 

The dough (makes 3 medium pizzas):

1/2 cup warm water (110 degrees)
1 envelope instant yeast
1 1/4 cups water; at room temperature
2 tablespoons extra virgin olive oil
7.5 ounces of fine semolina flour (1 1/2 cups) + 14.5 ounces of bread flour (2 1/2 cups), OR 22 ounces bread flour (4 cups)
1 1/2 teaspoons of salt

Instructions for preparing the pizza dough are located here: BBQ Pizza – Revisted and Perfected

 

Fillings/toppings:

 

Pizza sauce (made or store bought)
Cheese
A variety of pizza toppings: pepperoni, peppers, mushrooms, pineapple, etc

 

You’ll also need:

 

A barbecue or grill with a lid
A pizza stone
Pizza peel – or a plate with some skill and/or luck

 

After the pizza dough has risen… Here are your 8 painless steps to a fantastic and simple barbecued calzone:

 

1. Preheat your grill or barbecue. Make sure your pizza stone is placed inside the barbecue before it warms up, otherwise you risk the stone cracking.

 

2. A calzone is a lot denser than a pizza, and you’ll need to be careful not to burn your calzone. You’ll want an even temperature of approx 475 to 500 degrees.

 

3. Prepare the calzone. Roll out your dough to a pizza like size and shape. On the pizza peel, spread out some cornmeal, then pop your soon to be calzone onto the pizza peel.

 

Put your ingredients (cheese, vegetables, meat, etc) on one side. Leave an inch around the outside, just as you would with a regular pizza. Close the lid, seal, and fold the seam over. This stops juices from the calzone running out. Don’t pierce the calzone, just leave it the way it is.

 

4. Warm your pizza sauce in a pot, infuse with olive oil, garlic, etc to give it more punch.

 

5. Slide the calzone onto the pizza stone and close the lid. Cook for about 6 minutes, and peak regularly, using a spatula to check the underside to make sure it’s not burning.

 

6. At about 6 minutes, or if you see any traces of burning, flip the calzone and cook for another 6 or so minutes.

 

7. Remove the calzone from the barbecue, and spread hot pizza sauce on top in excessive quantities.

 

8. Enjoy.

 

Calzone, sauce on top

How to barbecue sausages – 3 steps for perfectly cooked sausages

Perfectly barbecued sausages

1. Buy Quality

Ideally, try to get grass raised sausages from a local butcher, or good supermarket. Look at the ingredients, are they filled full of fillers, and preservatives? Then there is a pretty good chance they be pretty tasteless. Make sure they’re uncooked, not precooked sausages too.

2. Cook slowly

You can cook sausages indirectly or directly, but I think they taste best and are easiest, barbecued indirectly with the lid down.

Indirect grilling

If you were to bake sausages in the oven, you’d cook them at 350 degrees for 20 mins, and that’s exactly what you’d do with a barbecue. Set up your barbecue or grill for indirect grilling, at 350 degrees. Cut the sausages between the links, and place sausages on the grid with as much flamboyance as you can muster. Close the lid, and that’s it. Open it back up in about 20 mins. Exceptional grilled sausages.

Direct grilling

It’s more difficult to grill sausages directly, and you do have to tend and keep turning them, but it’s still pretty simple with practice.
The most common problem people have when grilling is to have the temperature too high. That normally means the sausages will burn on the outside before they cook completely in the middle. Or look great on the outside, but still pink in the middle.
Make sure you keep your sausages as far from the heat as possible and keep it turned way down. Just like the indirect method, you want to grill your sausages low and slow, turning frequently.

3. Use a thermometer

Whichever way you decide to cook them, it’s important to regularly keep an eye on the temperature of your sausages. They need to be at 160 degrees, any higher and they start to dry out quickly. Any less and they will be undercooked.

 

 

Barbecue Beef Fajitas

fajitas-blog

Spring is in the air (well mostly!), and there’s never a better time for fajitas, especially smokey grilled ones. These are incredibly easy to prepare, and versatile enough to skip or fudge ingredients if you don’t have them readily available. I think fajitas require an excessive amount of bell peppers, they really make or break a good fajita, so I use 6 peppers and store any extras in the fridge for throwing on sandwiches or tossing with some pasta.

 

Ingredients for the beef

 

  • 1 to 1.5 lbs your choice of beef (but tastes just as good with lamb, venison, pork, or chicken)
  • 1/2 to 1 tablespoon of chilli powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 limes

 

Ingredients for the vegetables

 

  • 5 or 6 bell peppers of mixed colors
  • 2 large onions, cut into half-moon slices

 

Recommended ingredients for serving

  • Fresh cilantro, finely chopped or torn
  • Jalopeno peppers, thinly slided
  • Sour cream
  • 3 or 4 additional limes, cut into pieces
  • 20 small flour tortillas (7 inch)

 

Step 1 – Prepare and marinate the fajita meat

Combine the chilli powder, ground coriander, cumin, garlic powder, salt and black pepper in a small bowl.

Rub the spice mix into the meat, and let sit for 20 minutes.

Squeeze the 3 limes over meat and spices, and let sit for at least 30 mins, preferably 1-2 hours.

Step 2 – Start your engines

Light up your barbecue or grill. You want a moderately high heat for this, firstly to char up the peppers, then the meat, and finally to soften the tortillas.

Step 3 – Roast the peppers and onions

Cut the bell peppers in half, core and deseed. Cook directly on the bbq grid. Make a pouch with aluminium foil for the onions and cook beside the bell peppers.

You want the pepper’s skin to go black and charred. Cook until the onions and peppers both feel soft. Remove from the grill, and pop the peppers in a bowl and cover with plastic wrap. Let the peppers steam in the bowl for 15 minutes.

After the peppers have steamed, the charred skin should peel easily off. Remove all the skin, and slice the peppers into strips lengthwise, and set aside for serving.

Step 4 – Grill the beef

Now that the vegetables are finished, it’s time to grill up the beef.

If you have wood chips available, throw a small handful of unsoaked woodchips on your coals, or add to your smoke box.

Grill the steaks to taste. 1 to 2 minutes per side, for thin steaks at med-rare, for example.

Step 5 – Warm the tortillas

The best way to make tortillas soft and pliable (and a little smokey) is to warm them on your cooking grid. It’s very quick to do, and you can usually do a number of tortillas at once. You don’t want to burn the tortillas, but only to warm them. 15 seconds per side is normally enough, but keep a close eye on them so they don’t start getting crispy.

Step 6 – Serve and devour

Each guest can prepare their own fajita by adding spoon full of cilantro, jalapenos, sour cream, beef, onions, and bell peppers. A squeeze of lime juice is a nice finishing touch. Enjoy!

Smoked Pork Low and Slow

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Since getting my Kamodo grill, preparing a chunk of meat, say pork butt or a rack of ribs or brisket, and smoking it low and slow has quickly become my favorite type of BBQ.

 

It’s a long process though, which makes the weekend an ideal time; I get the meat on early, say ten o’clock, and let it smoke away at 225° F (or as close to that temperature as I can maintain) until about six o’clock. A mop every hour or so is all the attention it needs, which gives plenty of time for double digging my wife’s new garden beds (while my 2 1/2 year old assiduously fills them in again).

 

It was pork butt last weekend, enough to feed a crowd. Which it did. It was so popular in fact, that by the time I made to the table the platter had a mere scrap left. Hardly enough to feed a mouse. But there was some satisfaction to be had in the satisfaction of others. And at least three people went away determined to delve into the delicious world low and slow smoking.

 

So here’s the recipe. I hope you enjoy it as much as my family and friends do. It is essentially a recipe for pulled pork, but without the pulling and without a vinegar sauce. I served the pork, pulled into rough chunks, with a homemade BBQ sauce on the side.

 

Smoked Pork Butt – Low and Slow

Every BBQ has its own eccentricities which take time to learn, so don’t be discouraged if things aren’t perfect on your first try. The hardest part of low and slow cooking is maintaining a good temperature. Something between 225°-250° F is ideal, but you’ll still get mouth-watering results if your temperature creeps higher (even up to 350° F).

 

Give yourself 8+ hours, plus prep time, plus resting (though if your BBQ stubbornly refuses to stay around 225° the cooking time will be reduced). You’ll want to take your pork butt off when the internal temperature is between 190°-205° F, then wrap it in foil and let it rest for an hour.

 

I have a thermometer with two probes which has been invaluable. One probe goes into the meat and the other sits on the cooking grid to monitor the BBQ temperature, then it’s just a matter of adjusting vents to keep the temperature where I want it.

Ingredient List

 

The meat

 

1 Boston butt (6-7 lbs), rolled and tied
4 tablespoons of Barbecue rub (recipe below)

 

Wood chips (soaked, if you’re cooking with charcoal)

 

The mop sauce

 

1 cup cider vinegar
1 small onion, sliced thinly
1 hot pepper (such as jalapeno), sliced thinly
1 tablespoon coarse salt
1 tablespoon brown sugar
1 teaspoon black pepper

 

Combine all ingredients in a glass bowl (or something else non-reactive) and whisk until the salt is dissolved. You’ll brush this sauce onto the meat as it cooks.

 

The BBQ Rub

 

1/4 cup packed brown sugar1/4 cup paprika (good quality fresh paprika makes a big difference here)
3 Tablespoons black pepper (I would recommend crushing whole peppercorns in a mortar and pestle or spice grinder, the flavor is much better)
4 Tablespoons coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper

 

Combine all ingredients in a bowl and mix. You’ll use all the rub for the pork butt, however make sure to set aside a tablespoon if you’re going to make the homemade BBQ sauce.

 

BBQ Sauce

 

2 cups ketchup
1/4 cup cider vinegar
1/4 Worcestershire sauce
1/4 cup packed brown sugar
2 Tablespoons dark molasses
2 Tablespoons mustard (I use a spicy horseradish mustard, but anything would work)
1 Tablespoon BBQ rub
2 teaspoons liquid smoke
1/2 teaspoons freshly ground black pepper
Optional: 1 Tablespoon Tabasco sauce if you want to up the heat

 

Combine all the ingredients in a saucepan and bring it slowly to a boil. Reduce the heat so the sauce is simmering gently for around 10-15 minutes. It should be dark and rich. Taste and adjust the seasonings until you’re happy. Stored in the fridge this sauce will keep for several months.

 

Preparing and Cooking the Meat

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If you’re organized (which I often am not), you should rub the pork butt with the BBQ rub the day before cooking it. However, lack of planning won’t ruin the meat and you can go so far as to apply the rub immediately before cooking. (Just make sure your meat is at room temperature before putting it on the BBQ).

Regardless of your time frame, cover the pork butt thoroughly with the BBQ rub, making sure to rub it into all the crevices. I get my meat from the local butcher who rolls it and scours it for me, make sure to scour yours with a knife (as in the pictures) if it’s not already done.

 

On the day of cooking, start your BBQ or grill. The idea is to keep the temperature low and steady for the length of cooking, the technique for doing this will depend on your BBQ. I’ll give a run down of how I do this on my Kamodo charcoal grill and how to do this on a gas grill.

 

Kamodo charcoal grill technique:

I stick a firelighter at the bottom of a large pile of lump charcoal and light it, leave the lid open for around 10 minutes, then put on a large pizza stone (wrapped in aluminum foil) to act as a heat deflector. (The pizza stone sits on a low rack halfway between the charcoal and the cooking grid.) Then the cooking grid goes on and the lid is closed.

 

There are two vents on my Kamodo, one at the top and one at the bottom. I keep both of these open until the internal grill temperature reads 150° F on my probe thermometer (there is a thermometer built into the BBQ but it isn’t accurate). Once 150°F is reached, I scatter the soaked wood chips on the coals, put the meat on (fat side up), and begin to slowly close both vents. The important thing here is to be careful not to put the fire out while not letting the BBQ get too hot too quickly. By the time 225° (ish) is reached the vents are only fractionally cracked and require hardly any adjustment for the rest of the day.

 

Gas grill technique:

The trick for cooking low and slow on a gas grill is to turn on your burners for indirect cooking. So if you have a three burner grill, heat the right or left burner at low and leave the other two off. The ideal temperature is exactly the same as a charcoal grill: keep it as close to the 225°-250°F range as possible. Place your rubbed meat, fat side up, as far from the heat source as possible.

 

You’ll also need a smoker tray for the wood chips, such as this one: http://www.appliancefactoryparts.com/search/part/12/
Put your dry wood chips in the container and place the container over the hot burner.

 

Looking after the Meat as it Cooks (For charcoal and gas grills)

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Once the outside of the meat is cooked (around an hour or two) it’s time to start basting in the vinegar mop sauce. Continue to mop the pork every hour, this is also the time when you can add more wood chips if you want. The meat is done when it reaches an internal temperature of 190°-205°F.

 

When the internal temperature is reached, take the pork into the kitchen and wrap in aluminum foil for an hour. Then cut it up, pull it apart, shred it, or whatever you want. It is delicious served with the BBQ sauce recipe above, or with any of the Grumpy’s sauces.

 

And enjoy!

 

Smoked Meatloaf with BBQ Sauce Goodness

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Meatloaf is one of those infamous recipes that can be fantastically moreish or bland as catfood. Smoking meatloaf and adding a dollop of spicy BBQ sauce puts this firmly in the can’t-stop-eating-better-put-on-my-stretchy-pants camp.

This recipe is fast to prepare and easy to cook.

This recipe was cooked with lump charcoal, on a Chargriller Kamodo Acorn. Weber kettles, Big Green Egg, etc, also work great for smoking. But not to worry, this will taste great even on gas grills that can indirect cook.

Ingredients

Meatloaf

  • 2.5 lbs of ground beef (1/2 pork, or 1/2 venison)
  • 2 cups of bread crumbs
  • 1 small onion
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic
  • 1 teaspoon Italian herbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper

BBQ Sauce

  • 3/4 cup of Grumpy’s (or any good) BBQ sauce
  • 1/4 cup of ketchup

 

Step 1 (BBQ or grill prep)

Set your BBQ up for indirect grilling. You want a low-medium cooking temperature of about 300 degrees.

Optional: Add a handful of wood chips to some water, allow 30 minutes to soak so the wood chips don’t burn. You’ll want to add the wood chips at the same time as you add the meatloaf for maximum smokey goodness.

 

Step 2

In a large bowl mix all the ingredients together. Divide the recipe in half. Mold each half meatloaf into logs, about 7 or 8 inches long, and 4 inches wide. Mix the sauce ingredients. Set aside half the BBQ sauce for serving. Spread half the sauce mixture onto the formed loafs.

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Step 3

Put the meat onto the grill, and close the lid for about 60 minutes. The internal temperature of the meatloaf needs to hit 160 degrees, so take the meatloaf out when the internal temperature reaches 155 degrees, and rest the meat for a good 10 minutes.

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Step 4

Serve with the remaining BBQ sauce and mayo if you’re that way inclined–and enjoy!

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BBQ Pizza – Revisited and perfected

Three delicious bbq pizzas

In May, I first wrote about cooking pizza on the BBQ. This is a follow up post of sorts. Truth be told, homemade pizza on the BBQ has quickly become a family meal in our home, and our go to meal for indulgence and piggery.

Barbecuing pizza is not in any way a gimmick (something that you wouldn’t normally do, but do because you just love grilling)–it produces genuinely fantastic results that are better most pizza restaurants. It’s impossible to get pizza as good in your home oven.

 

Equipment you’ll need

Pizza peel – to transfer to the hot stone on the BBQ
Pizza stone
A BBQ or gas grill with a lid capable of getting to about 500 – 650 degrees, ideally 600-650
You’ll also need some cornmeal to sprinkle on the pizza peel

 

Pizza dough (makes 3 medium pizzas)

1/2 cup warm water (110 degrees)
1 envelope instant yeast
1 1/4 cups water; at room temperature
2 tablespoons extra virgin olive oil
7.5 ounces of fine semolina flour (1 1/2 cups) + 14.5 ounces of bread flour (2 1/2 cups), OR 22 ounces bread flour (4 cups)
1 1/2 teaspoons of salt

 

Pizza toppings

Ingredients for a pizza are kind of like a sandwich; whatever you have at hand, or feel like on the day. Mozzarella, pizza sauce, pepperoni, ham, pineapple, salmon, cream cheese, mushroom, onion, etc!

My three pizzas were: ham and pineapple; salmon (pre-cooked in the frying pan), red onion, and cream cheese; mushrooms, kalamata olives, and feta cheese.

Preparing the pizza dough

Step 1. Prepare the Yeast. Add the warm water into a 2 cup measuring jug. Sprinkle the yeast and let it stand for about five minutes, or until the yeast swells.

 

Yeast

Step 2. Add the room temp water, and olive oil, and stir.

 

Olive oil in yeast mixture

Step 3. Whizz the flour and salt in the food processor for 10 seconds. Add the yeast mixture while the food processor is running.

 

Adding the yeast to flour mixture

Step 4. Run the food processor until the mixture combines to a ball. Continue to process the dough for another 20-25 seconds. There will be a few stray pieces of dough (as pictured).

 

dough in processor

Step 5. Dump onto a floured prep surface and hand kneed a few times to finish off. The dough should be slightly elastic. Oil a large bowl, big enough for the dough to at least double in size. Add the dough and cover with plastic wrap. Put the dough somewhere warm for 2 hours, or until the dough doubles in size. Take a break, you’ll need to start preparing the BBQ and pizza toppings in about an hour.

 

Kneeded dough

Step 7. Prepare the toppings, and crank up the BBQ. For the sauce I’ve simply been using two cans of good canned tomatoes. Season them well and cook them low and slow for about 30 minutes, or until pizza sauce consistency is reached. You want all of your pizza toppings prepared and ready at hand, so cook/take out of packing/wash everything. Everything needs to be done very quickly, and you won’t have time to mess around.

 

At about 90 mins into the dough rising, load up your coals, or start up your grill. Pop your pizza stone on the cooking grid and close the lid. You want to get your BBQ really hot, around 600-650 degrees. Great care is obviously necessary at these temps (even when opening the lid).

NB: Never put a cold pizza stone on a hot BBQ, always heat the BBQ up as you heat the stone up. Also don’t leave the pizza stone on top of the pizza grid after the BBQ has cooled. Moisture can be trapped between the grid and the stone and cause your grid to rust prematurely.

Step 8. After the dough has risen. Separate the dough out in thirds. Roll or stretch one third on a prepared surface and transfer to a pizza peel sprinkled with cornmeal.

 

base on pizza peel

Step 9. Add your toppings

 

salmon cream cheese pizza

Step 10. Carefully transfer the pizza from the peel onto the pizza stone on the BBQ. Shut the lid as soon as possible and wait. Stay close to the BBQ and it wouldn’t be a bad idea at all to peak after just a couple of minutes to see how it’s going. It’s so easy to burn and a little heart breaking to have a fantastic looking pizza with a burned bottom. Here’s my ham and pineapple going on, yes I like a lot of pineapple on my Hawaiian pizzas.

 

ham and pineapple pizza

Step 11. Repeat for the other two pizzas, then eat.

 

Three delicious bbq pizzas