I’ve heard about it, just never tried it….grilled pizza.
When I grill something for the first time, I’m a big fan of just going by the book (or in this case recipe). Why reinvent the wheel? I saw the video from Bobby Flay and just used his recipe. I actually did two different kinds: Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta and Bobby Flay’s Margherita Pizza.
Pizza crust for me is always a pain-in-the-ass. Make it easy on yourself and just buy the packaged kind from Pillsbury or whoever.
When you put it on to crisp it up, it doesn’t take long if you have your grill temp on high. So, stay near to the grill. You will only have time for a couple sips of beer before you have to flip it.
We liked the way it turned out, but we will definitely make a few changes the next time, now that we know how the process works.
Pictures for your enjoyment:
I have declared this the “Summer of Coffee-Crusted Steak” with all apologies to George Constanza. I have fixed steak a few times this year and every time, I used this rub. This Sunday, we made what has become the Souza Grill staple; Coffee-crusted steak and grilled veggies. Both are so simple to make, I thought I would share.
Here’s the rub recipe:
1 tablespoon finely ground dark-roasted coffee (don’t make this too hard, Folgers works fine)
2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice, optional
In a bowl, mix all the ingredients together with your hands. I usually double the recipe for 4 steaks so that I have enough to cover every inch of them. If you have extra, store it in an airtight container, because you will use it again. Lightly coat the steaks with oil. Put the rub on the steaks, coating evenly. You can stop reading now, if you feel comfortable grilling steak. If you want a tip or two, read on. I would suggest that you set your grill up so that all the coals are on one side (we call this indirect or 2-zone in the grilling biz). Start with the steak directly over the coals to get the rub crusted on, about 3 minutes each side, keeping the lid on as much as possible. Then, move the steak to the side without the coals to cook the rest of the way. Use an instant-read thermometer and look for an internal temperature of 130-135 for medium rare. Note that your steak will continue to cook after you pull it off the grill for a few degrees. I put some foil over my steaks and let them sit for 5 minutes or so to rest before serving.
Here is the scoop. Cut up some onions, red peppers, mushrooms in chunks and add some fresh garlic in a bowl. Lightly coat with oil and add some salt & pepper and mix together. If you want to use any other spices, here’s the time to do it. I usually throw on some vegetable magic or one of the other many spices that I have on the shelf. One grilling item worth its weight in gold is my Weber vegetable basket. It’s about $20, but we use it all the time. Put the veggies in the basket and put directly over the coals. Grill them until they are done. I usually look for a little char on the red peppers as my gauge. Keep your spatula handy to keep mixing them up. Pull them off the grill and serve as a side or throw them on top the steak.
12 jalapeño peppers (look for the larger ones, they are easier to fill)
1 brick of cream cheese softened
6 strips of bacon, cut in 1/2 (you need a 1/2 strip for each jalapeño)
Some spices (mix in what you want, what you like, try different stuff)
Mix your brick of cream cheese in a bowl with your spices. I like using soul food seasoning, but any rub, garlic salt, anything will work. You want to get that mixed up, so that the spice has time to release and mix in with the cheese. You may want to wear gloves when handling the jalapeños. I don’t, but almost always rub my eyes at some point and burn the hell out of them. Stupid is as stupid does. Cut the tops (part with the stem) off the jalapeños far enough down so it makes a cap (about 1/4”). Using a thin knife, cut all the guts out of the jalapeños, be careful not to pierce the outside from within. Make it easy on yourself and put the cream cheese/spice mix in a baggie and cut a small corner off the bag to use as an icing tube. Stick the corner down in the jalapeño and fill it with the mix. Put one of the 1/2 slices of bacon over the opening and wrap it around the pepper. Put the top back on and secure it with some toothpicks. Put them on the grill, but be cautious because they will char up easily. I would try to near the coals, but not directly over.
This is a great summer meal, leave your comments, suggestions & questions below. I took some more pictures:
I have made BBQ Cabbage in the past to rave reviews. It’s an odd combination, but it’s pretty darn good. When I commented that I was making it on Facebook, I got the usual “What?!” So, I decided to share the recipe with everyone. It’s a great side and sure to dazzle at your next cookout. It works out great if you are making ribs or port butt because the grill is already set up for it. (Click on any of the pictures to see a larger version. Especially the last one!)
You will need:
1/2 stick of butter
4 slices of Bacon, cut into 1/4 inch slivers
1 Small onion, finely chopped
A medium-sized head of cabbage
1/4 cup of your favorite BBQ sauce (I use Keith Souza’s homemade)
Course salt & black pepper
2. Core out the cabbage. Put your bacon/onion mix in the cavity, top with the BBQ sauce and cut the rest of the butter into cubes and place on top. Rub the drippings from the bacon/onion mix on the side and sprinkle the salt & pepper on the outside. Make a ring of aluminum foil to place the cabbage in on the grill.
3. Use indirect heat and throw some soaked wood chips on the coals. Cook it covered. Grill until it’s tender, about 1 – 1 1/2 hours. Don’t forget to add fresh coals about 1/2 way through.
4. Peel away any dry or charred leaves. Cut the cabbage into wedges and serve.
If you have any questions, please feel free to comment below. Before anyone calls me out for stealing a recipe, this came from Steven Raichlen’s book “How to Grill”. It was my first grilling book and still one of my favorites.