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Barbecue Tricks

BBQ Tips and Tricks

GrateTV

April 6, 2014 Featured

Biscuit and Gravy Pizza and Breakfast Pizza Post

A Few Things You Should Know About Pizza Dough

BANDG

Click to watch us make a GrateTV Biscuit and Gravy Pizza

By KC Kudra

Many people are intimidated by the thought of making their own pizza dough from scratch although the process is a relatively simple one especially once you have made your first batch. In addition, although frozen pizza dough may be convenient and relatively inexpensive, the taste rarely mimics authentic, handmade pizza dough giving you even more reason to try making your own.

Flour is your friend when it comes to working with pizza dough. Always have a few tablespoons nearby in case your dough is unmanageable or sticks to your hands when kneading. You will also need to add some flour to your dough if you are rolling it out with a rolling pin to keep it from sticking and ripping apart.

Always roll from the center to the outer edges and sprinkle some flour on the underside of the dough as well. Keep rolling the dough until you notice it losing most of its elasticity. Then, using a fork, prick a few holes through the dough before baking to keep air bubbles from forming.

Once you have become familiar working with the dough, making a double crusted pizza is another way of creating a delicious dish and satisfying meal. Use two balls of dough and roll each out into circular shapes as you would when making an ordinary pizza but overlap the two pieces after adding the sauce and fillings.

The easiest way to tell your pizza has cooked for the proper length of time is when you notice the dough turning a golden brown color. The crust or edges should be slightly darker and the bottom of the pizza should be browned evenly. The cheese will also darken and be completely melted on a pizza that has cooked long enough.

Quick and Healthy Breakfast Pizza Recipe

What You Need

  • Nonstick cooking spray
  • 1 11 ounce package refrigerated pizza crust
  • 1 tablespoon butter
  • 2 cups liquid egg whites, refrigerated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1-1/2 cups frozen vegetables, your choice, thawed
  • 1-1/2 cups cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 3 frozen turkey sausage patties, thawed

How to Make It

Preheat the oven to 400 degrees Fahrenheit.

Coat a large baking sheet with the nonstick cooking spray and unroll the refrigerated pizza crust onto it.

Bake the dough partially for about 5 minutes and then set aside.

In a large skillet, melt the tablespoon of butter then add the egg whites, salt and pepper, and onion powder and scramble the eggs until they are just firm.

Spoon the scrambled eggs over top of the partially baked pizza crust and then top with the thawed, frozen vegetables. Cut the thawed patties of turkey sausage into small, bite sized pieces, and distribute evenly on top of the pizza.

Sprinkle the shredded cheddar and pepper jack cheese on top of everything and bake for about 8 minutes or until the cheese has melted and the crust is a golden brown color.

Slice and serve your healthy breakfast pizza while still hot.

Serves 8.

Vary the pizza recipes you use when making dinners for your family to keep everyone interested. You can also make variations to the pizza dough recipe you use by changing the types of flour as well as using butter instead of oil for coating the dough before baking.

GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

Article Source: http://EzineArticles.com/?expert=KC_Kudra
http://EzineArticles.com/?A-Few-Things-You-Should-Know-About-Pizza-Dough&id=5161519

March 15, 2014 GrateTV

St. Patrick’s Day BBQ

potatoAaahh St Patricks Day… when the beer is cold and green and hopefully the beef is neither cold nor green.   This week on the GrateTV BBQ and Grill show we fired up Smokey O’Malley’s and thought you might want to add a little Irish flair to your potato popper on the grill!  Take a look HERE (or below).

We continue to look at Carb loaded BBQ this month for #STARCHMADNESS month and a bacon wrapped potato popper worked nicely in the series.

smokey omalley

Stuffing Smokey O’Malleys

More on how to stuff the potato here…

http://gratetv.com/smokey-omalley-a-potato-popper-recipe/

And make sure you add in some smokey Corned Beef and Cabbage to your weekend menu.  If you need the recipe – Watch it HERE (or also below).

 

corned beef

Watch: Corned Beef Recipe

 

 

corned beef

March 5, 2014 Cook

So Simple Slow Cooker Mac and Cheese

macaroni and cheese recipeEver hear of a Mac-Off??   It’s a beautiful thing.

Recently our BBQ and Grill Show GrateTV held a little challenge.   My co-host Jack Waiboer and I made a fast wager on who could compose the best Mac and Cheese.   Like MACaroni and Cheese cook OFF or Mac-Off as we called it to kick off our series on starchy sides foe “Starch Madness.”  Fun.

I’ll let you watch and see who “won” HERE  but I think this “tricky” Mac and Cheese in the Slow cooker is definitely one to tuck away for future use.   It has become my favorite BBQ side and is sure to have all your friends asking for the recipe (you probably ought to just share it on Facebook now… I’ll wait…).

mac and cheeseBarbecue Tricks Slow Cooker Mac and Cheese

12 oz can evaporated milk
1 and a half cups milk
1/2 stick of butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustardmacaroni
8oz. elbow macaroini
3 cups grated cheddar cheese
1 cup grated monterey jack cheese
1/3 cup grated parmesan cheese

This is the cure for StarchMadness (well at least temporarily). Start by using a non stick spray on the interior of your slow cooker. It will minimize the sticking as your mac and cheese set at the end of cooking.

In a bowl mix/beat/whisk eggs and then add both evaporated and regular milk. Mix in all the dry spices in to the mix mixture bowl. The trick is that you Dump UNCOOKED dry macaroni noodles into the slow cooker  and pour milk mixture on top. Stir completely and then add all of the cheeses. Mix again until fully coated. Cover Cooker and and slow cook on low setting for 5 hours. Stir one time after approximately two hours and try to resist opening the lid until done. Stealth peek in at the end if you don’t have a transparent lid.

This recipe triples nicely in a large slow cooker.Capture2

February 22, 2014 GrateTV

Pizza on The Grill – Tips and Tricks

BBQ PizzaPizza is not often associated with the world of BBQ.

However BBQ Pizza On The Grill can be an easy and fun way to show off your grilling prowess and entertain friends.

The first tip is to use a pizza stone.  That may sound unusual or expensive but they’re not really. Here are a BUNCH of pizza stones for less than 20 bucks.  In our video here we used a pizza stone for a home oven and it works great.  Just heat it up slowly to high heat to avoid cracking.

Secondly – keep it simple.  Pre made dough (gasp!!) is super easy and is usually tastier than what you can make on your own with those little yeast packets that have been in your cabinet too long.  Go to your favorite pizza joint and see if they sell dough balls.   Probably do.

grilled pizzaAlso, you can pile on the toppings if you want but try to keep your topping layer thin to allow the pizza to cook from the top down too.

Lastly, and this could or should have been mentioned first:  Dust your pizza peel, your stone and your prep board with a coarse corn meal.   It really helps the pizza slide on and off the pizza stone without stretching out of shape.

There are lots of ways to BBQ pizza (another method below) but take a look at the video and see if our tips for BBQ Pizza On The Grill can help you too!

WATCH — HERE –>>>http://youtu.be/3rYCZP5r-tU

How To Make Pizza On Your Barbecue

By Vinny DiLeo

Barbecue Pizza! Why barbecue a pizza? The simple answer is fast cooking.

To make great pizza your pizza should cook fast and fast cooking is one of the secrets to making a perfect pizza pie.The main reason is that barbecues can reach very high temperatures! Some of the best pizzas that I have tasted were cooked in wood burning ovens. For centuries people around the world have been cooking in wood burning ovens. These ovens and also, professional pizza ovens can reach the high temperatures of 800 to 1200 degrees. At these high temperatures a pizza cooks in only 2- 5 minutes.

Here are three ways that you can make pizza on a barbecue.

First, Heat your barbecue to the highest temperature that it will reach. My barbecue reaches 600 degrees. Stretch your dough out into a small circle that will fit on your barbecue.

1. Use a wooden peel. (This is a shovel like tool used to put pizza or bread in the oven) First spread cornmeal on your peel. The cornmeal acts like tiny ball bearings helping to slide the pizza off the peel on to the barbecue. Put your stretched dough on your peel and place all your toppings on it. When your barbecue is heated to temperature, use a little jerking motion to slide your pizza off of the peel on to the barbecue grill. This method cooks your pizza directly on the grill. Close your barbecue top and check your pizza in a few minutes. It won’t take long before the crust of your pizza begins to char. You want some charring all around your crust. Be sure to take your pizza out before the cheese starts to burn.

2. The second method that I use is less messy. I stretch out a large piece of aluminum foil and lightly spray olive oil on it. After stretching my dough out, I place it on the aluminum foil. Put your pizza sauce, toppings and cheese on it. Now, crimp the ends of the aluminum foil so that you can grab it and pick up the whole pizza on the aluminum foil. Carry the pizza over to your heated barbecue and place it on the grill and close your barbecue. Check your pizza in a few minutes.

3. The third way is to use a pizza stone on your barbecue. I have tried fire bricks, clay tiles and pizza stones. They all work fine. Heat your pizza stone in your barbecue for at least 30 minutes before placing your pizza on it. When your barbecue is up to temperature use the same technique of sliding your pizza off of the wooden peel as described in my first method.

Your pizza crust should slightly puff up after cooking and be a little charred around the edges. Remember, your pizza is only as good as the pizza dough that you make. To find out some of the secrets that I use to make a chewy, great tasting crust check out my web-site at http://www.perfecthomemadepizza.com

Chef Vinny DiLeo is very passionate about pizza and Italian cooking. You can find some of his award winning recipes and pictures of his barbecue pizza at his website at: http://www.perfecthomemadepizza.com/pages/recipe_resource.html

Article Source: http://EzineArticles.com/?expert=Vinny_DiLeo
http://EzineArticles.com/?How-To-Make-Pizza-On-Your-Barbecue&id=1171029

 

 

November 17, 2013 Featured

Top Thanksgiving Turkey Tricks

Turkey always seems better when cooked outdoors!  At least that’s how we see it here at BarbecueTricks.com and GrateTV.com.

turkeyvideoturkey tips

We decided to give you a super fast rundown of our favorite ways to BBQ Turkey.  From slow smoke to fast fry and rotisserie turkey too.  Take a look and plan your Turkey day to be the best ever.

Watch Top 6 Turkey Here or Below:

November 17, 2013 Featured

BBQ Ravioli How To

ravioli

GrateTV Just invented something a bit unusual.  It’s a Grilled or BBQ Ravioli that’s perfect for tailgates or any time.  Take a look at the YouTUBE BBQ Ravioli video HERE and try it at home.   See The full recipe breakdown HERE.

bbq ravioli

November 6, 2013 Featured

Must See For Fall: Acorn Squash Recipe

grilled pumpkin

 

When the weather gets cooler the grill calls for more seasonal vegetables like squash and maybe a few root vegetables.   Here’s an acorn squash recipe and BBQ technique that is a lot of fun for Fall and especially Halloween Pumpkin carving time.

GrateTV’s Jack Waiboer uses a basic stuffing to make this fantastic Acorn Squash recipe on the grill.  In fact we use “golden acorn squash” (the ones that look like tiny pumpkins) to create what I call a personal pan pumpkin without the pan.  Or as Jack says, “a one dish meal without the dish!”

The acorn squash halloween recipe is super easy and with the addition of a good sausage it’s hearty too.   Full breakdown at GrateTV.com Squash Recipe HERE  — Like this stuff?  Please Comment Like and Share.

 

 

October 8, 2013 Featured

Boiled Peanut How To

timbos peanutsWhat is a Southern Boiled peanut you ask?

A boiled Peanut is a unique salty snack that is popular in the American South.  It’s often cooked on propane gas in a large pot outdoors and is a natural partner for all sorts off BBQ.

In the weekly web show GrateTV we give the basic peanut recipe of salt water and peanuts a closer look.

Make the water “as salty as the sea,” suggests Carolina Pitmaster Jack Waiboer.  We also discover the common use of dry unsalted raw peanuts as well as raw green peanuts.  Spanish peanuts may be your preference over Virginia Peanuts.

boiled p-nuts

 

 

October 1, 2013 Featured

Tailgate Recipes – GrateTV

recipe pickle spearIf you’re planning a tailgate party you may be looking for some fun tailgate recipes to fill up hungry guests.

GrateTV tackled football party food recently and came up with two Tailgate Treats worth trying.   They call tailgate recipes Bacon Wrapped Spears and Rods.    It’s affordable too.   A pickle recipe and a pretzel recipe.

Start with a sweetened and spicy bacon wrap that we call Pig Candy and simply wrap the bacon around zesty pickle spears and pretzel rods.     Fire them up on the grill and you’re good to go.   Watch the pickle recipe in action below or HERE on YouTube or get the full step by step at the GrateTV Tailgate Recipe page.

September 8, 2013 Featured

Breakfast BBQ Recipe -Avocado

egg

 

 

 

Here’s a breakfast recipe idea from the archives of our weekly Web BBQ and Grilling Show: GrateTV.

In just a few minutes we fire up live and hot hardwood charcoal and nestle a half avocado in the coals.  Add and egg and bacon and it’s the start of a protein rich breakfast that would make Atkin’s dieters proud.

avopic1

 

 

Our review: Make sure you to cover with foil to assist the cooking of the egg and consider some toast if you can spare some carbs.

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Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

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