This last Sunday in New Jersey was not what I would call optimal weather for outdoor cooking. For most of the day it was gloomy, with dark overcast skies, and we got hit with a decent amount of rain. This was a nice respite from several weekends of brutally hot July and August temperature, but if you’re the grilling type, it’s not particularly motivational.
But lousy weather doesn’t apply to hardcore foodies. Not when they are really committed.
So when my friend Doug Keiles hit me on Instant Messenger and asked me if I wanted to drive down to his house in Central Jersey and help him come up with some “practice pizzas” to throw on his Big Green Egg, I said… OF COURSE!
Grilled “Monkball” Pizza, Sicilian pan style. This is topped with grilled bacon wrapped meatballs that have been simmered in a marinara sauce, with fresh Mozzarella.
Rainy days are for… Pizza Grilling! Click on the “Read the rest of this entry” link below for more.
A traditional thin crust New York-style pizza, made with dried hot and sweet Italian sausage from Mike’s Deli in the Arthur Avenue Retail Market in the Bronx. For this pie, we used a low moisture mozzarella-type cheese from Italy called a Caciocavallo.
The New York-style pizza, fully cooked.
Here’s a pie with a combination of Asiago and Fontina cheese with a Pink Vodka sauce base and crumbled bacon.
With the summer growing season in full swing, we had access to some really nice heirloom tomatoes.
Grillmaster Doug assembles an Heirloom Pie.
Ready to hit the grill.
Pizza, artwork, or both?
Now that’s a pizza.