Anyone ever try to grill a pizza?

 

I did it last summer. It's tricky because you'll burn the crust before the top get's done if you aren't very careful.

I went with this Saturday night:

 

Anyone ever try to grill a pizza?

 

I've reheated leftover pizza on the grill and it turned out great.

Anyone have an infrared grill? Like it?

 

An old roommate of mine had one. Granted, I didn't use it too terribly often, but I just don't see the point of a grill that's capable of hitting 700°. I never grilled with that thing on any temperature but low, and it was still in the 350-375°. That grill charred everything.

Anyone here ever tried a coffee-can chicken? You cook a whole fryer chicken (no more than 3-1/2 pounds) that you've seasoned as you like and double-wrapped in foil inside of a coffee can with thirteen charcoal briquettes in the bottom of the actual can. Turns out absolutely perfect every.single.time.

An old roommate of mine had one. Granted, I didn't use it too terribly often, but I just don't see the point of a grill that's capable of hitting 700°. I never grilled with that thing on any temperature but low, and it was still in the 350-375°. That grill charred everything.

 

It takes some time to get it right, but there is nothing better than a perfectly seared mid rare steak. You just have to toss all previous grilling experience out the window and come to grips with the fact the thing will be done in a few minutes start to finish...

Anyone ever try to grill a pizza?

 

I used to get Papa Murphy's take and bake pizza's and cook them on my Traeger Smoker, and it was awesome. The touch of smokiness added to the taste, the bottom of the crust would be crispy, and the rest of the crust soft. I'd smoke the pizza's for about 30-40 minutes on around 275-300 degrees. Sadly, all the Papa Murphy's here in NKY have closed.

It takes some time to get it right, but there is nothing better than a perfectly seared mid rare steak. You just have to toss all previous grilling experience out the window and come to grips with the fact the thing will be done in a few minutes start to finish...

 

So what if you want to do chicken then?

An old roommate of mine had one. Granted, I didn't use it too terribly often, but I just don't see the point of a grill that's capable of hitting 700°. I never grilled with that thing on any temperature but low, and it was still in the 350-375°. That grill charred everything.

 

I heat mine up on high and reduce the heat right after I put on the food. It sears the flavor in.

So what if you want to do chicken then?

 

I do chicken breasts at 550 usually. Takes about 12 minutes start to finish...

Infrared, has its purpose, but its best for high quality cuts of beef. I have a small gas grill that has three burners, but due to its size it can hit and hold 700 degrees. I use it for filets and ribeyes and burgers. I cook they steaks as hot as I can as quick as I can, I drop the temp down for burgers though and let then cook a little slower. For pretty much everything else I use an offset smoker and cook low and slow with plenty of smoke.

I do chicken breasts at 550 usually. Takes about 12 minutes start to finish...

 

Bone in or boneless?

Bone in or boneless?

 

Boneless...

Boneless...

 

Dang....well clearly I never got the hang of that thing. The times I cooked boneless chicken on there, it always turned out like crispy chicken jerky.

Dang....well clearly I never got the hang of that thing. The times I cooked boneless chicken on there, it always turned out like crispy chicken jerky.

 

I do brine for 4-6 hours first. As soon as the chicken will release from the grill, flip and then cross mark each side once the second side releases. Takes about 4 minutes each side the first time and 2-3 minutes for the cross...