Hurricane Sandy - Day Three

I'm still catching up on all of our recent grilling adventures.  By the third day after Sandy we (my family plus Rocco and his family who live next store) had enough of roughing it and were debating ways to get out of town.  Also, it was Halloween but the NJ Governor had postponed the holiday as there were still so many power lines down.  So we figured we would make the best of things and cook something tasty for lunch.

As you know I'm handy with the grill and most meat, but when it comes to pizza, I'm a novice.  Rocco on the other hand, well... his name is Rocco, enough said.  So we put our talents together and decided to grill pizza for the kids.  We dressed up in our costumes and grilled some pizza which was about the best I had ever had outside of Naples.

Here is my recipe for pizza dough:

Drive to pizza place you like
Buy dough
Drive home
total time: 5-10 minutes

If you want to make your own dough or have a good recipe that is significantly better than your favorite pizza place's, please send me the recipe and I will publish it.

Making the pizza in the video:

1. Get your pizza stone really hot.  I've seen pizza grilled without a stone but I've never tried it.  I had the green egg at 650+ degrees.
2. Make a thin crust the same size as your stone (be sure you have a lot of flower on your pizza peel so nothing sticks). Rocco calls this "throwing pies".  The pizza dough we bought had to be divided into four mini doughs to fit on the stone.  Rocco put each in a bowl covered each with a bit of olive oil to prevent them from forming a crust.
3. Add a thin layer of sauce.  The sauce was just canned San Marzano tomatoes, chopped garlic and some salt and pepper.  Remember we had no electricity so we were making due.
4. Cheese was Mozzarella and Parmigiana but you could can be much more creative than that.
5. Toppings...  use your imagination.  Whatever you have lying around the house. Olives, sausage, vegetables, etc.
6. Each pie takes about 8 minutes on the egg.  Your situation will vary so keep and eye on things.  Crust is everything! Make sure it's crispy.

Check out the video:

Hurricane Sandy - day one

Sorry for the delay but we just got power back at the Jersey Shore.  Just kidding!  We have had it for a few weeks.  Thankfully, the Griller Instinct team made it through the storm with minor damage which I can't say about all our friends, some of which you see in these videos.  I will be honest and let you know the delays in my postings are the result of my having a day job.  As much as I would like to conjure up new and exciting ways to smoke and grill meat all day ....  I've got to go to work!  What a distraction.

Back to the hurricane.  Sandy rolled in on Monday night.  We lost power around 1pm.  Luckily we have a generator that gives us lights inside and keeps all the meat and beer cold. By 6pm we were bored so we headed out to the deck to grill some steak.

In the video you will see me grill a steak that has recently come onto the scene.  You know I like good meat on the cheap and this fits right into that genre. I grilled a rib steak, but not a rib eye steak. This steak was cut off the rib.  I'm not totally sure how to describe it other than it's a steak cut from the rib rack but not the eye. I'll come back to you with specifics.  It's tender like a Flat Iron steak.

Also, I grilled broccoli.  I made the broccoli the same way I roast most vegetables.

Cut up veggies in a bowl
Salt
Pepper
Olive Oil
Lemon Juice
Yellow curry powder

Mix it up and roast at a high heat.  

Rib steak had the standard salt pepper olive oil.  The wind was so strong I had to send the kids inside half way through the video as I thought they might blow away.  The wind did stoke the fire with made the Green Egg shoot up to 650 degrees so it was an inferno, which you can see.