Ya gotta be kiddin me, yeah??
No. Way beyond great!!!
On the local PBS channel, I get to spend a half hour with Steven, grillin up something really good. This weekend happened to be grilled pizza. Being a nice weekend and having been unable to grill for the past few weeks (vacation to AZ and injections in my SI joint) pizza sounded intriguing to say the least. The an nan (i think it was called) a grilled bread that he started the episode with is similar to a bread my wife and I love at a local restaraunt, Monoglian BBQ. Then we went into the pizza and it really looked yummy! So, while finishin the NASCAR Indy race, I pulled my BBQ USA off the end table and low and behold was teh grilled pizza recipe.
Wow. We pay good money for some grilled pizza here in Austin, but having far more fun, costing far less cash and much more convenience, I made better pie. It was just amazing!!! The molasses makes the diff with the bread and deepens the taste.
I've made a few things out of the book (got it for a b-day gift the beginning of July) but this one recipe (and todays leftover pizza reheated to near perfection) caused me to write and let you know I appreciate sharing these recipes. Makes meal time and cooking time more enjoyable as a cook and sideline participant.
To speak to the book, incredible. A great mix of lore, story, food and technique. A great mix like this is hard ot come by and has really helped me hit new levels of creativity on the grill that only this spring seemed a bit out of my league. Im regularaly routieirrizing (I know I spelled that wrong) whole chickens now.
Thank you for sharing your passion and profession with those of us how have been able to ratchet our skills a notch or 5.