Grilling

Name: Grilled Corn on the Cob with Melt
Ingredients: 1 cup Rich & Creamy MELT, room temperature; 1 teaspoon honey; 1 lime, zested and juiced; 1 garlic clove, crushed; 1 dash hot sauce; 6 ears corn, silks removed, husks left on and tied; ¼ cup chopped cilantro leaves; Butcher’s twine, as needed

Melamine Dinnerware Set (These Dishes are to DIE FOR!)

March 27, 2021 By Joi Sigers

These gorgeous outdoor dishes, the Melamine Dinnerware Set, isn’t just on my “buy for this grilling season,” it’s at the top. In fact, if I only get one thing on the list this year… it MUST be this set.

The set for four includes 4 large 10.5″ dinner plates, 4 8.5″ salad (or dessert) plates, and 4 6″ wide x 3″ high bowls.

These beauties are sturdy, food grade and BPA free. They’re even top-rack dishwasher safe, which is quickly becoming a must for every dish I buy. What can I say, especially in the pretty months, I don’t want to be at my sink when I can be… well… anywhere BUT at my sink!

Something else I love about them is the fact they’re perfectly willing to serve you and your family & friends indoors or outdoors. They’re made for both, and I fully intend to use them for both.

I’ve always felt strongly (and lived by the code, if we’re being honest) that you should fill your home with things that make you smile, things that resonate with joy for you. These dishes speak to me on that note – I love the rustic look, often referred to as “farmhouse” decor, but truth be told, they’d go with any type of decor or family personality.

I hope you’ll click through and take a closer look at this gorgeous set. There are larger images (trust me, the closer the look, the deeper in love with them you’ll fall) and even a video.

See Melamine Dinnerware Set (Amazon link) for more information.

LOVE THESE!!!

Winco Hamburger Smasher and Turner: Perfect for Diner-Style Burgers

June 27, 2019 By Joi Sigers

I love burgers. There, I said it. I love them more than words can even say. In fact, I wouldn’t spend too much time searching for words because that would be time taken away from eating burgers.

My favorite way to fix burgers is “diner-style,” just a food blogger cool way of saying, “burgers that are smashed into an iron skillet.”

Before we found the HANDY as HECK Winco Burger Turner above (or as I call it, my smasher), it was a headache to smash the burgers into the skillet. I’d try to get my spatulas to go along with the plan, but they just weren’t built for it. You should’ve seen me, holding the spatula in one hand and placing a mug on top of the spatula with the other hand. The spatula took a beating, the mug felt anxious, and the cats laughed. Embarrassing.

This crazy cool and inexpensive little tool has made life a lot easier. It’s also perfect for the grill – gets the burgers nice and flat. This makes them cook quicker and, in my opinion, makes them tastier.

Product Description from Amazon

Stainless steel construction
Wooden handle
Winco products range from tabletop to kitchen utensils to food preparation supplies
Winco products are used by all foodservice and hospitality industry experts worldwide

See Winco Burger Turner for more information!

Himalayan Salt Block for Grilling (Review)

June 29, 2017 By Joi Sigers

VOLTAS Himalayan Salt Block

I bought my husband the Himalayan Salt Block pictured for Father’s Day (along with Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks by Mark Bitterman). He’s a huge fan of grilling and we’re both huge fans of Himalayan salt and great food, so it seemed like a can’t miss gift – and it’s proven to be just that.

Features of the VOLTAS Himalayan Salt Block:

100% Pure Himalayan Salt block imparts a naturally rich and delicious flavor to food.
Thick Himalayan Salt Plate has beveled edges to reduce chipping and it comes with Stainless steel Salt Plate Holder, and a very handy cotton tote for safe storage.
Use for Grilling, Searing and Cooking Meat, Fish and Vegetables. Use Directly on Grill or Stove Top.
Unique (and highly attractive!) way to cook, serve and display food & appetizers when serving guests.
The stainless steel holder extends the life of the salt rock plate while allowing for easy handling.
100% SATISFACTION GUARANTEED. VOLTAS Will replace the block or refund your money if you have any concerns.

VOLTAS Himalayan Salt Block

Gourmet Cooking & Beautiful Food Presentation
The pink Himalayan salt block has a deep history and evidence surrounding its many benefits. Millions of years ago, a sea bed crystallized and was covered with a layer of lava. As snow and earth accumulated, what we now know as the Himalayas formed. The salt from this deposit is considered the purest salt ever found because it has been untouched by any pollutants. The benefits of using this salt slab are endless. Himalayan salt crystals contain almost a 100 natural minerals, more than any salt in the world. It contains less sodium and has been attributed to countless health benefits.
With naturally low moisture contents, the plate can be heated or chilled to extreme temperatures. The VOLTAS stainless steel salt plate holder eliminates excess pressure to any one area of your plate, while protecting fragile edges and extending the salt plate’s life. As your salt plate begins to wear down, you can use the holder as a frame to hold together the pieces of salt.
Transform your backyard parties with this stylish grilling masterpiece or impress your guests by using it as a contemporary serving piece. Cooking food with the salt plate on stove-top or BBQ grill enhances your culinary skills. This block takes “slow cook” to whole new level by naturally seasoning your food and conducting heat by spreading pressure evenly over the slab.

Directions and Maintenance:

On a stovetop slowly increase the heat over time as the salt plate retains and conducts heat and spreads pressure evenly. Once it has reached the desired temperature, you can add anything on it that you’d like to cook or you can even remove the slab and cook without the flame.
The same can be done on a BBQ grill by keeping the lid closed during heating.
Because it’s anti-microbial, the salt plate is very easy to clean. Just wipe it with a damp paper towel and then pat it dry.

I did quite a bit of research and reading before deciding which Himalayan Salt Block to order for my personal grill chef. I loved the fact that this particular Himalayan Salt Block came with its own steel rack AND storage tote. The size was as big as any I’d come across and it received better reviews than others I’d looked at – always a great sign.

Not surprisingly, the first thing he wanted to fix on the block were burgers (he could give Popeye’s buddy Wimpy a run for his money) and asparagus (his favorite vegetable). He cooked some burgers and asparagus on another part of the grill (for comparison’s sake) and the juiciness of the burgers were BEYOND noticeable. In fact, “JUICY,” was the first thing out of our mouths – when they weren’t full, of course – our mothers taught us manners, after all. They were delectable and juicier than any burger I think I’ve ever had.

Ever.

As for the asparagus, if all asparagus tasted as great as these did, it’d be more people’s favorite vegetable. Before putting them on the block, I lightly oiled them with EVOO and seasoned them with pepper and garlic powder – I trusted the block to take care of the salt factor.

They were just fantastic – flavorful with the perfect amount of crispiness. Wilty, overcooked asparagus is depressing and these were nowhere near that.

Himalayan Salt Blocks are PERFECT for:

Steaks
Kabobs
Fish
Burgers (Juicy burgers, that is)
Vegetables

I think the cast of characters for a fajita – skirt steak sliced bell peppers, mushrooms and onions – would be out of this world too. The possibilities are endless.

Since grilling on a Himalayan Salt Block was a whole new ballgame for my husband, I thought that a great cookbook to accompany the gift would be in excellent taste (see what I did there?). Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks by Mark Bitterman proved to be a perfect companion. It’s full of ideas, recipes, and tips – everything a new salt block griller needs to know to have the confidence and swagger to work their salt block magic.

Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks

Book Description: Over 70 all new recipes for grilling traditional and nontraditional dishes on a Himalayan salt block from salt expert and best-selling author of Salt Block Cooking, Mark Bitterman.

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to grilling and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into over 70 recipes organized by key ingredients: Meat, Seafood, Poultry, Vegetables and Fruit, Dairy, and Doughs. You’ll find recipes for Salt Seared Smoked Pork Belly, Lamb Satay with Mint Chutney and Spicy Peanut Crumble, Salt Seared Tuna Nicoise Salad, Hot Salted Edamame with Sesame, Shiso, and Szechuan Pepper, and Salty, Smoky Walnut-Chocolate Chunk Cookies.

Bitterman is the foremost salt block expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of grilling. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.

Information and Recipes Include:

Essential Tools
Care and Handling
Heating Step by Step and Heating 101
Cleaning and Storage
Sandwich Steak with Peppers Onions and Aged Provolone
Short Rib Tacos
Roasted Chicken Stuffed with Hot Salt Rocks and Fresh Herbs
Salt-Barbecued Scallops with Habanero Sprinkle
Salt-Block Grilled Vegetables
Hot Salted Edamame with Sesame, Shiso, and Sichuan Pepper
Blistered Baby Peppers
Pizza on a Salt Block
Salty-Smoky Walnut Chocolate Chunk Cookies
Plus a lot more delicious recipes – like all cookbooks, there are a few you’ll never make (I’m looking at you baby octopuses and you know it) but all will intrigue you and inspire you. The process and food combinations are exceptional and it’s a must have book if this is your first time grilling with a salt block.

Also See:

Read more about the VOLTAS
Himalayan Salt Block.Check out Salt Block Grilling: 70 Recipes for Outdoor Cooking with Himalayan Salt Blocks.

Summer Foods Americans Crave the Most….

June 22, 2017 By Joi Sigers

Grilled Chicken Winglettes

Gotta admit, looking at the picture above – of some grilled winglettes my husband made not long ago – is kind of distracting me from this post. All I can do is sit and stare with my mouth watering like a faucet.

Next time, I really should do the story THEN post the picture. I’ll make a note of that. The husband is expert at all things with the grill and his chicken is legendary in our family. It’s that time of year again, so all of you other grilling legends are undoubtedly rolling up your sleeves and making your own magic.

For a recent story, the Postmates delivery app partnered with NationalToday.com to ask 2,000 Americans about their summer plans and summer meal preferences. The results are below.

TOP 5 SUMMER FOODS AMERICANS CRAVE THE MOST

#1: Hamburgers (69%)
#2: Hot dogs (55%)
#3: Steak (49%)
#4: Barbecued chicken (46%)
#5: Ribs (44%)

TOP 5 TOPPINGS AMERICANS LIKE TO PILE ON THEIR BURGERS

#1: Cheese (82%)
#2: Lettuce (77%)
#3: Ketchup (69%)
#4: Tomato (69%)
#5: Pickles (64%)

TOP 5 FIXINGS AMERICANS LOVE ON THEIR HOT DOGS

#1: Ketchup (25%)
#2: Chili (18%)
#3: Mustard (15%)
#4: Cheese (10%)
#5: Relish (8%)

U.S. CITIES THAT LOVE SUMMER HOT DOGS THE MOST

Postmates and NationalToday.com ranked cities across the U.S. based on the total number of summer hot dog deliveries in the past 12 months using the Postmates app, the frequency of these deliveries, and the overall preference for hot dogs over other foods.

#1: St. Louis
#2: Louisville
#3: Virginia Beach
#4: Kansas City
#5: Charlotte
#6: Sacramento
#7: Oklahoma City
#8: Orlando
#9: New Orleans
#10: Indianapolis
#11: Ft. Lauderdale
#12: San Antonio
#13: Raleigh
#14: Houston
#15: Pittsburgh
#16: San Francisco
#17: Denver
#18: Palm Springs
#19: Atlanta
#20: Las Vegas
#21: Phoenix
#22: Austin
#23: Chicago
#24: Dallas / Ft. Worth
#25: Los Angeles
#26: Portland
#27: Nashville
#28: Columbus
#29: Milwaukee
#30: Miami
#31: Seattle
#32: San Diego
#33: Washington DC
#34: Baltimore
#35: New York City
#36: Tampa
#37: Boston
#38: Jersey City
#39: Philadelphia

Source: https://nationaltoday.com/world/summer-solstice/

Cheeseburgers and Crinkle Cut Fries… Yes, Please

For more stats, including what Americans plan to do this summer, visit: https://nationaltoday.com/world/summer-solstice/

No matter which toppings they prefer, Postmates is delivering free hamburgers or hot dogs to residents of 100+ cities (see the list here https://postmates.com/) who download Postmates and order throughout the first week of summer (Tuesday, June 20 through Sunday, June 25).

1. Download the Postmates app by visiting: springboard.postmates.com/summersun

2. Add any hamburger or hot dog to your cart from your favorite local or chain restaurant

3. Use code SUMMERSUN to get it for free

Keli’s Teriyaki Sauces: Don’t Even Think of Going Into Grilling Season Without Them

April 18, 2017 By Joi Sigers

Keli’s Gluten-Free Teriyaki Sauces and Chicken

For some people, grilling season never officially ends – but for most of us, the weather dictates a clear-cut beginning and ending for the delicious season. Now that the weather has warmed up here in Kentucky, we’ve fired up our grill and are reaping the yummy rewards.

The first thing we usually grill is hamburgers and hot dogs, but this year chicken had Opening Day Honors. We used Keli’s Hawaiian Luau Teriyaki on some of the chicken and Keli’s Ginger Garlic Teriyaki on the rest. Both of these Teriyaki sauces are gluten-free and both are out of this world delicious.

The reason I wanted to try both at once was simple – I couldn’t decide. I did the “fingertip taste test” and couldn’t decide which to go with…. so they were both invited to lunch.

After sampling the chicken, we still couldn’t decide – they are very different in flavor, but are both simply out of this world delicious. So we’re going with a tie. In fact, when you buy your first bottle of Keli’s, I’d strongly suggest buying BOTH of these flavors.

Ironically, before I even read that Keli’s sauces originated in Polynesia, I immediately identified the Polynesian flavor. Foodies know the taste of Polynesia when they taste it!

Grilled Chicken with Keli's Gluten-Free Teriyaki Sauce

Grilled Chicken with Keli’s Sauces

To use either sauce on your chicken – simply baste during the last 5 minutes of grilling. You can serve the chicken over rice or cut it up and throw it into a fantastic salad. I’ve actually enjoyed it both ways – if you go the way of a salad, know this – honey mustard dressing is AMAZING with the flavors of either of these.

About Keli’s Sauces

Taste the flavor of the Islands with the tasty ginger garlic Teriyaki from Keli’s Sauces! Whether you’re looking to boost your BBQ seasoning, craft a gourmet meal, or get the perfect present for Mom and Dad, this bold brand has got your back. Geared towards gluten-free products? Keli’s Sauces whips up gluten-free, vegan sauces with no MSG or preservatives so you can serve up hot, Hawaiian or BBQ classics for friends and family!

Originated in the Islands of Polynesia, Keli’s Sauces was a recipe passed down from generation to generation. Before settling down to their regular jobs, Jim and Terry Morrisey travelled to the Marshall Islands. With no radio, television, or phone service, they made close friends with the people on the island, particularly to one Hawaiian family whose daughter was in Terry’s Kindergarten class. During their time in the Islands, they shared a lot of meals and fell in love with the island inspired flavors and sauces. In 1989 Penny, one of the Hawaiian family’s children from the island of Molokai, took an adventure to meet Jim and Terry on the mainland working at their small deli on the Oregon Coast. Together, the dynamic duo created a recipe for the delicious sweet ginger Teriyaki that the islands are famous for. Encouraging them to market these savory sauces, Penny helped them design the very first label. Forever indebted to Penny, Terry named the company “IPO,” which is Penny’s middle name and means “Sweetheart” in Hawaiian. Penny named the sauce “Keli,” which is Terry in Hawaiian.

A few ways Keli’s Sauces separate themselves from the rest:

Gluten-free
Vegan
Amazing flavor
No MSG
No preservatives
Low sodium
Low fat

Find great recipes on Keli’s website – there are recipes for chicken, ham, tofu, vegetables, sausage, shrimp, beef, fish, and even salad. Learn more about all of Keli’s sauces at https://shop.trykelis.com.

Keli’s Sauces are also on Amazon (see below). Click through any to find even more sizes and flavors.

Tantalising Tips for Impromptu BBQs

April 13, 2017 By Joi Sigers

Spring and summer bring ample opportunities for impromptu entertaining, and there’s nothing quite like an impromptu BBQ. Spring bank holidays are made for them. So long as the weather isn’t a complete wash-out, the first BBQs of the year can go ahead in all but the most turbulent of conditions.

If you have a multi-functional kitchen space to retreat to if the weather turns then all the better. BBQ food tastes just as good eating inside as it does eating in the great outdoors.

BBQs are notorious for taking an age to cook. Blackened on the outside, pink undercooked meat on the inside is a turn off for even the most hardy meat eaters. You definitely don’t want salmonella to become your BBQ special.

Nevertheless, BBQs are a really fun and relaxed way of entertaining and they don’t have to take a huge amount of organisation. Here are our top tips and recipes for an impromptu, bank holiday BBQ bonanza – inspired by UK kitchen specialists The Brighton Kitchen Company.

Make the call

You’ve woken up on a bank holiday wondering what to do with yourself. You fancy a lazyish day, but would love to spend time with your friends and family. Organising a meal out might not work. Short notice bookings for large groups on a Bank holiday are hard to come by. Besides, you fancy pottering at home.

Don’t procrastinate. The sun is shining and it’s time to bring out the garden furniture that’s been locked away all winter. Make the call to the nearest and dearest, knock on the neighbour’s door and let the cat out of the bag. The BBQ is coming out and everyone is invited.

Supermarket sweep

After a quick shower, slip into your new spring apparel and make a list. You need to make a trip to the supermarket, but there’s no time to waste. Having a list will keep you focused, save you time and save you money. Here’s a basic list to get you started:

Keep it simple. Wine (red and white), beers and Pimms
Sparkling water
Lemonade
Juice
Chicken drumsticks and thighs (lots)
Fish (mackerel is great for the BBQ)
Burgers (only good quality ones will do)
Halloumi
Peppers
Courgettes
Red onions
Mixed salad
Cucumber
New potatoes
Chives, parsley, thyme, mint (all fresh)
Burger buns
Sauces (ketchup)
Olives
Lemons
Oranges
Strawberries
Dips
Posh crisps
Cream
A couple of large frozen pavlovas (yes you need a pudding, but you don’t have time to make your own).
A bag of ice (for the Pimms and the beer bucket)

The best chicken seasoning ever

We love this recipe for magic dust and barbecue sauce (pimped up ketchup). It makes barbecue chicken taste fabulous. Rub the magic dust liberally over chicken before cooking. It works for rubbing over anything, including vegetables so making a jar before the spring arrives means you’ll be all ready to make the tastiest BBQ food without any fuss.

The Prep

In no particular order:

Boil new potatoes. Drain and while warm, crush slightly. Add knobs of butter and chopped chives
Prep a salad
Put together some rustic halloumi kebabs
Make 2 large jugs of Pimms with lemonade, the obligatory chopped fruits, cucumber and mint leaves, and plenty of ice
Before you get distracted with the BBQ, take pavlovas out of freezer to thaw
Get your cheats BBQ meat in the oven (see below)

The BBQ

Your BBQ should be cleaned and oiled after every use, so hopefully there’ll be no issues for you to uncover it in its gleaming glory. Get your BBQ nice and hot before you use it to burn off any crud.

Cook your halloumi kebabs first and transfer to oven (just in case there are any vegetarians). Burgers are next. When burgers almost done, move to one side and put your cheats chicken on the BBQ (see below). Mackerel can go on last. It won’t take long. When the fish is cooked, sprinkle liberally with chopped herbs and serve with a wedge of lemon.

Cheats BBQ meat

You don’t want to spend hours slaving over the BBQ, so put your chicken pieces rubbed with magic dust onto a tray and cook in the oven. Time it right so they are just cooked, but not browned before you transfer them to the BBQ for finishing off.

Brush chicken pieces with the pimped up ketchup and place on the BBQ. Keep turning and brushing sauce on as required. Just as the sauce turns syrupy and the chicken skin gets crispy you are all ready to serve. Some blackening is OK, but try and keep that to a minimum. Let the chicken rest for a few minutes before serving.

Top 3 BBQ tips

Don’t fiddle or poke and definitely don’t squeeze all of the lovely juices out of meat.
Brush sauces on at the end. Marinating meats for the BBQ may seem like a good idea, but if the marinade has a high sugar content it will burn very quickly on a BBQ, leaving the glaze tasting bitter.
Invest in a thermometer. Overcooking is just as sinful as undercooking. You’ll be able to check the exact temperature of meat, making sure meat is cooked through perfectly.

Oven tips

If you need to keep food warm as the BBQ turns out different offerings at different times, transfer barbecued meats to an oven proof dish and cover with foil or greaseproof paper. Pop in the oven at a setting between 140 degrees and 165 degrees Fahrenheit.

Melt Organic Buttery Spreads – Delicious on Just About Everything

August 30, 2016 By Joi Sigers

Grilled Corn on the Cob with Melt Organic Buttery Spread

The recipe below is an out of this world grilled corn on the cob that’ll rock your very world. You’ll see Melt Organic Buttery Spread in the ingredients – it’s just one of the Melt spreads that are now on the market. I’ll tell you more about them immediately below the recipe.

But first things first!

Grilled Corn on the Cob with Melt

August 30, 2016

by Joi Sigers

Category Chocolate! Food Reviews Gluten Free Food Reviews Grilling Vegetables

Ingredients

1 cup Rich & Creamy MELT, room temperature
1 teaspoon honey
1 lime, zested and juiced
1 garlic clove, crushed
1 dash hot sauce
6 ears corn, silks removed, husks left on and tied
¼ cup chopped cilantro leaves
Butcher’s twine, as needed

Instructions

Blend Rich & Creamy MELT, honey, lime zest and juice, crushed garlic and hot sauce in a food processor; season to taste with salt and pepper if needed.
Heat the grill to medium high.
Peel the outer husks away from the corn without removing them.
Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine.
Soak ears of corn in cold water for 10 minutes.
Place the corn on preheated grill.
Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes.
Remove the corn from grill, cool slightly and peel off husks.
Spread generously with MELT mixture and sprinkle with cilantro.
Serve immediately and enjoy!

Flax Burger (With Carrington Farms Flaxseed)

August 13, 2015 By Joi Sigers

The recipe below is perfect for game day, tailgating, or any time you’re craving a great hamburger! Make it gluten free by serving it on gluten free buns and by using gluten free bread crumbs.

1 pound thawed ground beef, lean ground turkey or bison, veal or your favorite meat.
2 Tbs finely chopped onion
1 clove garlic minced
2 Tbs Carrington Farms Organic Milled flaxseed
2 Tbs water
3/4 cup soft bread crumbs (1 slice of bread – use gluten free bread if you follow a gluten free diet)
1 beaten egg
1 Tbs mustard
1/4 tsp sea salt
1/4 tsp pepper

Mix together meat, onion, garlic, flax and bread crumbs.
Lightly beat water and egg together and add to mixture. Add mustard, salt and pepper.
Cook on a grill or stove top until no pink remains (~12 mins)
Optional cheeseburgers: top with slice of your choice of cheese at end of cooking and grill or broil for about 1 min.

Servings: Makes 4 -3/4 inch thick patties or 6 -1/2 inch thick patties.

Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (as found in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in such oils as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. – Read more about the health benefits of flax seed.

If you have or choose to eat gluten free, either use gluten free hamburger buns or wrap the burgers in leaf lettuce.

Photo and Recipe Credit: Carrington Farms – Find a lot more delicious and healthy flaxseed recipes on their website.

Beautiful! Peppercorn Steak Recipe

July 13, 2015 By Joi Sigers

Peppercorn Steak

July is National Grilling Month (hence the back to back grilling recipes on the blog!). Grilled food isn’t just delicious, it’s also the ideal way to keep from heating up your kitchen. With temperatures soaring into the high 90’s here in Kentucky, I’m mighty indebted to the grill.

According to a survey by Medifast, I’m far from the only one. Seems grilling is as popular as ever. People love to gather for cookouts and barbecues but the survey shows that we no longer include activities in these gatherings.

Remember when families got together and played badminton, horseshoes, volleyball, and croquet? Seems these days we just want to eat!

That reminds me, we need a new croquet set….

Peppercorn Steak

7 oz flank steak
1/4 tsp whole peppercorns
1/8 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup mushrooms, sliced thin
1/2 cup green bell peppers, chopped

Directions

Mix the peppercorn, salt, mustard, garlic powder, and thyme.
Rub evenly over steak.
Let stand for 10 minutes.
Heat a non-stick grill pan over medium heat.
Grill steak five to seven minutes on each side, until steak is desired doneness.
Grill mushrooms and green peppers until tender; serve alongside steak.

Grilled Cheeseburger Pizza

July 13, 2015 By Joi Sigers

Grilled Cheeseburger Pizza

Before we get to the recipe, a few words about grilling pizzas. My husband has always been a huge fan of grilling. Hamburgers, hot dogs, chicken, corn on the cob… you name it, he’s grilled it…. and to perfection. Last summer, however, I thought he’d finally lost his mind. Seriously, I thought it was time to phone the children.

He told me that he had special plans for his weekend grilling. As my mind was rounding up ideas for sides for burgers, steaks, or chicken – he said he wanted to grill a couple of pizzas.

I’m always up for an adventure that doesn’t involve snakes, heights, or dressing in horizontals, so I told him I was on board.

Here’s the thing, in spite of my initial doubts, I soon found that grilled pizza is out of this world delicious. Out. Of. This. World. It gives a certain, unmistakable flavor to pizza that’s like a brick-oven pizza you’d pay an arm and a leg for. If you’ve ever had a brick oven pizza, you know they’re more delicious than any pizza has a right to be.

Grilled pizzas recreate the flavor – for a lot less money. AND without heating up your kitchen.

Note: Be sure to read the article in its entirety – it continues after each picture until the end, and I’ll let you know when that is. Deal? Deal.

Pizza Topped with Classico Sauce and Mozzarella

Your Pizza Crust

If you don’t eat gluten free, choose any crust you want: make your own, buy a mix, or even use a pre-made crust. If you eat gluten free, I (personally) suggest using one of these two gluten free mixes:

Bob’s Red Mill Gluten Free Crust Mix
Glutino Gluten Free Pantry Pizza Crust Mix

I’ve heard great things about Pamela’s Products Gluten Free Pizza Crust Mix but haven’t tried it, myself, yet. When I do, I’ll let you know.

When making a grilled pizza, there is nothing in the whole world wrong with buying a ready-made crust. In fact, they’re nice and firm and you can pretty much bet that they’re up to the challenge. Besides, the flavor from the grill and your toppings are the true stars of the show.

Your Pizza Sauce

When it comes to pizza sauce, different strokes for different folks. Some use tomato sauce, straight from a can, and swear there’s no other way to do it. Others grab a can or jar of whatever pizza sauce is on sale. As for me, Classico Traditional Pizza Sauce is the only one I ever buy or use.

I once had a little taste test challenge and it blew the rest away. The flavors in Classico make the so-called flavors in the rest seem non-existent. It’s also thicker. And prettier.

Let’s Get Grilling!

1. Prepare your pizza crust:

After your crust has been mixed, work it with your hands to form a large circle OR several small circles or even rectangles. Place dough onto a lightly-floured, unbleached parchment paper-lined pizza pan. Needless to say, if you’re gluten free, be sure to use gluten free flour or (my personal favorite) gluten free cornmeal. You can also use aluminum foil in place of the parchment paper, but parchment paper seems less inclined to tear.

2. Have your sauce, toppings, and cheese ready:

Whether you’re making a good old-fashioned cheese or pepperoni pizza or you’re getting fancy with grilled veggies or a Cheeseburger Pizza (See Below), have everything ready to go. DO NOT expect the crust to wait on the grill for you while you round everything up – he will burn faster than you can think of a Plan B. Have everything ready within arm’s reach.

When putting sauce on your dough, think of it as “painting” the crust as opposed to slopping sauce all over it. Too much sauce on the pizza isn’t a good thing.

Your Grill

Gas Grills: Set grill to 400 degrees F

Pre-heat grill with lid closed for about 10 minutes.
Use an oven thermometer to make sure that the grill temperature is at a minimum of 400 degrees F.
When grill is at the proper pre-heated temperature, carefully grease the grates with olive oil. Simply wet paper towels with the olive oil, and use tongs to “grease” the grates. There are also cooking sprays made especially for grilling too.
Peel the parchment paper off and place your pizza dough directly onto the grill. This is where it’s especially cool to have a pizza peel – you can just slide your dough onto the grill in style.
Cover and cook your crust for 3 minutes (until bottom is crisp). Turn crust over and QUICKLY top with your sauce, toppings, and cheese.
Cover and grill two more minutes. Remove your delicacy from the heat by sliding pizza onto a pizza peel or cutting board.
Allow the pizza to rest for a few minutes, then slice and enjoy.

* I’m not familiar with grilling pizzas on charcoal grills – but you can find information online. Simply ask Google – he knows everything.

Cheeseburger Pizza!

You can use cheeseburger pizza toppings for a grilled OR oven baked pizza, but (at the risk of sounding like a broken record), the brick-oven effect from a grill is extra, extra special.

Brown 1 lb ground chuck with 1/2 an onion. Salt and pepper the production. After the meat has browned, remove from pan and drain.

Coarsely chop 8-12 dill pickle chips (the number depends on how much you love pickles – I went with 8 the first time and have since moved up to 12). You could, of course, use pickle relish or finely chop the pickles – but, for whatever reasons, I always take the “rustic” or “coarsely chopped” side.

As for cheese, I use a combination of shredded mozzarella and shredded cheddar cheese for Cheeseburger Pizzas. I’ve seen some people just use cheddar, but I couldn’t do that to mozzarella.

Not after everything we’ve been through.

As you can tell from the picture at the top, I didn’t do it, but you could add chopped fresh lettuce and shopped tomatoes to the top right before serving.

If you’re ready to completely blow your mind…. why not make a Grilled Bacon Cheeseburger Pizza by simply topping with crumbled bacon before (or even after) grilling?

* thud* I just passed out from the thought.

Kinnikinnick Pizzas Topped with Classico, Jalapenos, Olives, and Banana Peppers

Taco Pizza on the Grill

Before I had to start eating gluten free, taco pizza was a huge obsession.

Guess what. It still is.

You can build a taco pizza by simply changing a few things up with the Cheeseburger Pizza – and, again, this can be done in the oven or on the grill. After your ground beef or chuck has browned, add taco seasoning (McCormick has a gluten free taco seasoning mix… good on them!) and a little water, just as if you were making tacos. Add black olives, jalapenos, black beans, cheddar cheese, whatever toppings your little heart desires.

Before serving, top with chopped lettuce and tomatoes. Serve with sour cream and/or mild sauce, salsa, or Picante sauce. A little sour cream and mild sauce drizzled over the top of each slice…. HEAVEN!

Frozen Pizza on the Grill

This is where things really get quick and easy! You can grill frozen pizzas and get that same brick oven flavor. Simply place the pizza onto the grill, cover, and cook for about 10 minutes (for traditional-size frozen pizzas). Lift the cover of the grill, rotate the pizza 1/2 turn, close the lid, and cook for about 10 more minutes.

Please keep an eye on the pizza the whole time. Gluten free frozen pizzas are almost always smaller than regular pizzas, so they will cook faster. Use the 10 minutes as a guide, not a hard and fast rule.

Use a food thermometer when you think your pizza is ready – you want the internal temperature to be at 160 degrees.

My Beloved Kinnikinnick Gluten Free Pizza Crusts are AMAZING on the grill. Seriously, the flavor can’t even be described. Even non-gluten free eating pizza lovers will be hooked for life.

A Couple of Notes:

After the first two minutes, check the bottom of your crust. If it isn’t browning equally across the surface, use a spatula and rotate the crust 90 degrees.
It’s very (make that VERY) tempting to go overboard with sauce and toppings when it comes to pizza. However, try to reign yourself in. Too much sauce and extra-heavy toppings do nothing to add to the flavor of a grilled pizza. In fact, they’ll just weigh it down and detract from the awesome grilled flavor. Use a very modest layer of sauce across your dough and store the leftovers in the refrigerator for next time.
Classico.

The End.

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