Keep It Simple Stupid.
So often we get caught up in complex recipes with a million ingredients when some of the best things are simple to make with just a few.
Shrimp peeled and deveined. Swathed in butter and minced garlic.
A half a chimney of charcoal spread evenly on the bottom of the charcoal grate.
A turn or two and when the grill flares up from the dripping butter close it to snuff out the flames. Easy Peasy lemon Squeezy. 5 minutes prep time 5 minutes cook time.
Al Contarino and George Peters are the creators and owners Of KettlePizza, an insert system that turns charcoal kettle grills into outdoor pizza ovens for very little money. As it turns out Al’s sister Donna is a regular GMG reader and after seeing my obsession with grilling and that I bought a KettlePizza insert, she suggested that Al and I get together and have at it making some backyard pies.
Well I feel pretty comfortable cooking up meat but when it comes to dough and pizza making obviously I’m gonna enlist Sista Felicia who already has her own dough recipe and multiple pizza recipes in her cookbook- Gifts of Gold (purchase her cookbook here)
Felicia maintained that one of the key reasons for the over the top results besides having awesome equipment in the Stok Drum Charcoal Grill and KettlePizza was the very best ingredients from Sclafani’s Italian Bakery and The Cave
The fun we had making pizzas in the back yard combined with the crazy incredible results makes The KettlePizza system an absolute no brainer must have grill component.
Check Out the KettlePizza Website to Order Yours
You already know how much I love my STOK Grill- check out the STOK system here
Check out some of the results-
Desert Pizza Which I Have NOOO IDEA Where Felicia Came Up With The Idea For A Dessert Pizza But It Was BANANAS!
First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.
While the bacon is smoking put the wooden skewers we’ll be using in water so they don’t burn up once they’re on the grill. You’ll want to soak them for at least 20 minutes.
The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
U12 shrimp about to be deveined, leaving the tail on.
Getting ready to stuff em and wrap em!
The shimp butterflied and stufed with three cheese blend and a jalepeno spear-
All Prepped and ready to hit the grill
Added to the grill opposite side of coals
Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!
Holy Frickin Cannoli Batman!
We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-