https://twitchinkitchen.com/ Wed, 06 May 2026 18:51:01 +0000 MyBB https://twitchinkitchen.com/thread-559.html Sat, 02 Apr 2016 16:27:02 -0400 https://twitchinkitchen.com/thread-559.html That's right, PIZZA on the grill. It's delicious and so easy to do!
ingredients:

• Dough for a full sized pie (you can buy this ready made in the store or make your own)
  
• Roma (plum) tomatoes OR a can of diced tomatoes
  
• FRESH mozzarella cheese
  
• FRESH basil cut into strips
  
• oregano
  
• olive oil
  
• red pepper flakes (optional)
  
• Salt and pepper (optional)
  

Get your grill nice and hot.
While the grill is heating up, prepare your ingredients. You want to put all your toppings into separate bowls so they're easy to manage at the grill when assembling.
Prepare the dough. I like to make 4 small  individual pies instead of one big one. It's much easier to handle.
Brush your pan that you'll be transporting the dough on with olive oil.
Place your dough on the pan and brush the top of the dough with oil.
Place each piece of dough OILED SIDE DOWN on the grill and let it cook. STAY AND WATCH IT so it doesn't burn. Once it starts to tighten it shouldn't stick to the grates and the oil helps. While this is going on, OIL the tops of the dough as well. Once the bottoms are done enough you need to flip the dough and let that tighten long enough to take them off and put them back on the oiled pan.
Now assemble your pies on the fully cooked side.
Place your pies back on the grill until they are done to your liking.
*Options: add whatever other toppings you want. I like to keep it simple to prevent soggy pizza.


  grilledpizza.jpg (Size: 3.21 MB / Downloads: 3) ]]> That's right, PIZZA on the grill. It's delicious and so easy to do!
ingredients:

• Dough for a full sized pie (you can buy this ready made in the store or make your own)
  
• Roma (plum) tomatoes OR a can of diced tomatoes
  
• FRESH mozzarella cheese
  
• FRESH basil cut into strips
  
• oregano
  
• olive oil
  
• red pepper flakes (optional)
  
• Salt and pepper (optional)
  

Get your grill nice and hot.
While the grill is heating up, prepare your ingredients. You want to put all your toppings into separate bowls so they're easy to manage at the grill when assembling.
Prepare the dough. I like to make 4 small  individual pies instead of one big one. It's much easier to handle.
Brush your pan that you'll be transporting the dough on with olive oil.
Place your dough on the pan and brush the top of the dough with oil.
Place each piece of dough OILED SIDE DOWN on the grill and let it cook. STAY AND WATCH IT so it doesn't burn. Once it starts to tighten it shouldn't stick to the grates and the oil helps. While this is going on, OIL the tops of the dough as well. Once the bottoms are done enough you need to flip the dough and let that tighten long enough to take them off and put them back on the oiled pan.
Now assemble your pies on the fully cooked side.
Place your pies back on the grill until they are done to your liking.
*Options: add whatever other toppings you want. I like to keep it simple to prevent soggy pizza.


  grilledpizza.jpg (Size: 3.21 MB / Downloads: 3) ]]> https://twitchinkitchen.com/thread-394.html Mon, 07 Sep 2009 09:53:50 -0400 https://twitchinkitchen.com/thread-394.html
Pre-heat your (gas) grill on high. Place the scallops on the upper rack shells down.

Heat for approximately 10 minutes with the lid closed. When you see the shells begin to discolor at the edges they are ready!

I was doing a combination of foods simultaneously yesterday (Labor Day weekend) and the scallops were on the grill along with Tuna steaks and NY Strips.

Quite the Surf and Turf BBQ!]]>
Pre-heat your (gas) grill on high. Place the scallops on the upper rack shells down.

Heat for approximately 10 minutes with the lid closed. When you see the shells begin to discolor at the edges they are ready!

I was doing a combination of foods simultaneously yesterday (Labor Day weekend) and the scallops were on the grill along with Tuna steaks and NY Strips.

Quite the Surf and Turf BBQ!]]> https://twitchinkitchen.com/thread-200.html Thu, 17 Apr 2008 19:13:26 -0400 https://twitchinkitchen.com/thread-200.html 4 pounds pork spareribs
1 cup catsup
Salt and pepper -- to taste
1/4 cup Worcestershire sauce
1-1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 medium onion -- finely chopped

Instructions:
Cut ribs into serving-size pieces and place on grill over gray-white coals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.]]> 4 pounds pork spareribs
1 cup catsup
Salt and pepper -- to taste
1/4 cup Worcestershire sauce
1-1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 medium onion -- finely chopped

Instructions:
Cut ribs into serving-size pieces and place on grill over gray-white coals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.]]> https://twitchinkitchen.com/thread-199.html Thu, 17 Apr 2008 19:12:22 -0400 https://twitchinkitchen.com/thread-199.html 3 pounds boneless pork loin
1 12 ounce c beer
1/2 cup dark corn syrup
1/2 cup onion -- finely chopped
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced

Instructions:
Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally. Remove pork from marinade. Place over drip pan on grill. Grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155F, about 1 hour. Let rest 10 minutes before slicing thinly to serve.]]> 3 pounds boneless pork loin
1 12 ounce c beer
1/2 cup dark corn syrup
1/2 cup onion -- finely chopped
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced

Instructions:
Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally. Remove pork from marinade. Place over drip pan on grill. Grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155F, about 1 hour. Let rest 10 minutes before slicing thinly to serve.]]>