There are several reasons grilling is my favorite method of cooking. For one, it allows me to be outside and enjoy a beautiful day while my food is cooking. For another, it is generally pretty economical. Most grilled meals can be prepared with a small amount of ingredients. It is also as easy as you want it to be. A grilled dinner can be as simple as a couple of good steaks with sliced squash grilling right next to the meat. One of the best things though? How simple clean-up is.
I have always been a proponent of grilling with charcoal. Propane grills do have a couple of obvious advantages. For one, they get up to cooking temperature very fast. Another advantage is that you can leave the grill hot for a long time more easily than you can with a charcoal grill, which is handy for cookouts and other get-togethers.
The final advantage as I see it is clean up is a little easier with a propane grill. Charcoal ashes build up over time and need to be dealt with. Other than that though, I think charcoal is better in every other aspect.
If I could only eat one type of meat for the rest of my life, I think it would have to be steak. For one thing, there are a variety of great cuts; from top sirloin all the way down to round, tasty meals can be prepared at a variety of price points.
For another, steak can be as simple as you want it to be. You certainly can try all manners of difficult preparations, but a perfectly cooked medium grade cut of steak tastes great to me every time.
The final thing I love about steak is the various cooking methods available. For years, I have been grilling full cuts straight on the grate, grilling up shish kebabs or searing steak on the stove top when the weather has been uncooperative.
Only recently though did I find a new, delicious way to cook my steak: grilling it on a Himalayan salt block. Let’s go through the steps.
The first time we grilled a calzone on a pizza stone, we had no idea how amazing it would taste. It’s a delicious crowd pleaser that can be served hot off the grill or made ahead of time and served at room temperature. You’ll enjoy it as next-day refrigerator leftovers, too.
This Steak and Cheese Calzone is a family favorite. Sharp provolone cheese, sliced rib-eye steak, mushrooms, and roasted peppers combine to form an incredible filling. We add smoked paprika to complement the wood smoked flavor of the grill. This is a perfect calzone recipe for your pizza stone!
As a red-blooded American, I have done all manner of grilling throughout the years – charcoal, gas, red meat, white meat, fish, vegetables, etc. Cracking open a cold one and starting up some charcoal is one of my favorite things to do in life. However, one thing that I am just recently getting into is using a Himalayan salt block on the grill. With the correct type of meat, the salt block can really enhance the flavor of the meat, and actually make the whole grilling process simpler if it is done correctly.
Today, I will share a few tricks I have learned through trial and error, along with a couple photos from my most recent salt block experience. First though, a little background on Himalayan salt blocks.
With the grilling season around the corner make sure you check out our favorite pizza toppings for grilled pizza. These pizzas are guaranteed to come out great on your pizza stone.
Remember to prepare your pizza dough (see our pizza dough recipe) for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the pizza stone.
A terrific grilled pizza starts with terrific dough. Many local markets offer a variety of dough for convenience ranging from fresh to pre-baked crusts. But you can make your own at home, either by hand, in your bread machine or in an electric mixer. This recipe yields about 4 medium thin pizza crusts or 2lbs of dough. It’s easy to freeze unused dough.
I’m sure everyone has been to a barbecue, bitten into a grilled chicken breast only to have it crumble like sawdust in your mouth. Then on top of it, the grill-meister asks you at that exact moment, “How do you like the chicken?” With clenched teeth and a wry smile, you say, “Mmm, that’s good!”. Well, let’s put an end to this farce. The way to avoid dried-out chicken, pork, and shrimp is to brine it before grilling.
We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.
If you think about it, most pizzas are topped with some kind of cheese. But when we order a pizza for take-out, buy it frozen, or make pizza at home, how often do we think about what kind of cheese is on it?
Cheese is one of the most important toppings on a pizza, and often one of the most overlooked. It’s become very easy to accept bagged, shredded mozzarella as the standard pizza cheese, or its more alluring kin labeled “pizza cheese”. I admit that shredded cheese is convenient, and I have used it, but just how much flavor does it contribute to the pizza?