Pizza
BBQ brief:My pie wasn’t pretty, but looks are overrated.
The crust was moist inside, crispy on the edges and perfectly smoky.
It put greasy to-go slices to shame.
Try it:Roll dough into a 1/4-inch-thick crust.
Brush both sides with olive oil; grill one side, 5 minutes.
Flip; grill 3 minutes.
Remove; let cool.
Top with sauce, cheese and vegetables; grill until cheese melts, 6 minutes.
A coating of cinnamon-sugar glaze elevated my kebab to a dessert that could replace s’mores.
(Make it; you’ll see.)
A grate tip: Clean the grill firstunless you want pineapple that tastes like leftover hamburger.
Skewer fruit chunks; brush with cinnamon-sugar glaze.
Grill, turning and glazing every minute, until fruit is slightly charred, 6 minutes.
I used Boston lettuce, and it worked nicely.
Or opt for hearty greens such as romaine, cabbage or escarole.
Softer varieties, like spinach, can’t take the heat.
They become a limp mess.
Try it:Cut a head of Boston lettuce in half.
Toss each half with a little olive oil, salt and freshly ground black pepper to taste.
Grill both halves on low heat, turning once, until crispy, 1 to 2 minutes per side.
But on a gas grill, the corn bread was light, fluffy and golden.
To save some time, I used a mix.
Try it:Heat a gas grill to medium-low.
In a bowl, prepare corn bread mix as directed on package.
In a cast-iron skillet on grill, melt 1 tbsp butter; pour into corn bread mix; stir.
Transfer mix to skillet; place on grill.
Close grill lid; cook until a toothpick inserted in center comes out clean, 20 minutes.
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