The time has finally come for us to share the secret new product that we have been talking about over the past month! For years people have asked us if we had a pizza oven kit for gas grills and we have put countless hours of product testing and development to create one that was worthy of the KettlePizza name. We are now confident that we have a product that exceeds the strict quality and performance requirements that we require. The KettlePizza Gas Pro is made of solid one piece stainless steel construction, includes cordierite stone, and is made with American workmanship and materials. We think you will be very happy with it! You can learn more about the product KettlePizza Gas Pro line here: http://www.kettlepizza.com/Gas-Grill-Pizza-Oven-Ki…/1880.htm
We are pretty excited to release a brand new product to our offering on June 5, 2016. We can’t tell you what it is, but we can share a picture and some hints. Hint #1: it is used for cooking pizza! Big surprise right. Hint #2: it is made of the best American Made stainless steel. Any guesses what it is?
It’s fall football season again and that means it’s KettlePizza tailgate time. So, let’s cut to the heart of the matter. Like many of you we love playing around with all kinds of homemade pizza dough. But, do we really want to be stretching dough at the stadium before the game? Sometimes maybe, most of the time, NO.
The goal is to maximize KettlePizza fun, feed everyone great pizza, and show off a little cooking finesse while surrounded by friends and family and plenty of busy parking lot activities.
Happily for tailgating KettlePizza fans we’ve got lots of delicious alternative pizza “carriers” ready to go at the store. Today let’s look at reliable canned biscuit dough and see how easily it transforms into stylish mini pizzas. You still get to cook pizza, but crust from canned dough is a great game day step-saver.
Ironically, one of Mindy’s mystery basket ingredients on her episode of Chopped was canned biscuit dough, so we already have a soft spot for it. If you haven’t explored the supermarket refrigerated dough section recently you’ll be amazed by the varieties now available. It’s clear to us that we’ll be continuing our test kitchen research on this subject.
For this round of alternative dough tests we experimented with two types — the big size of flaky buttermilk biscuits and a canned mini pizza dough. Both were super easy to handle and quick to roll out. but the mini pizza dough was “stretchier” and puffier. Both tasted great.
Even though you are not working with regular dough be sure to bring a little container of all-purpose flour for dusting the peel and a medium-size board to use as your work surface. A full, dry can or bottle from the cooler works great as a parking lot rolling pin. All you have to do is pop open the dough, separate the biscuits, and roll out the discs with your beer can rolling pin, add toppings, and slide them into the hot KettlePizza.
The most important packing and easy-prep tailgating tip we can offer is to get all your toppings cooked and ready-to-go in plastic containers of one consistent size that stack neatly and are easy to access on the pizza prep table.
Canned biscuit dough is forgiving on the temperature. It doesn’t require quite as hot a fire (or pizza stone) as classic yeast pizza dough. If your stone is super hot and the bottom sides brown before the top is cooked, cook the plain biscuit discs quickly on one side until browned as you would a flour tortilla. After a minute or so, remove the discs from the KettlePizza and top the browned side with pizza toppings. Return to the oven and cook until the underside is browned and the toppings are bubbly.
Doming (sliding the pizza on the metal peel and lifting it toward the top of the inside of the kettle) is always encouraged, as needed. We cooked a couple of pies at a time and had no trouble managing them. Long tongs sure helped moving them around. As always, they’re done in just a few minutes.
The sky is the limit on toppings, but somehow a classic Margherita made with petigreed San Marzano tomatoes and fresh mozzarella doesn’t seem the right match for canned biscuits. Instead, we offer a few All-American tailgate classic toppings that are perfect for beer drinking and tailgate fun.
Nacho Biscuit Pizza—This simple pie starts with a smear of refried beans and shredded cheese. Keep it pure or add cooked chicken or chorizo sausage. Once out of the KettlePizza, your friends can personalize their pizzas with a spoonful of salsa, sour cream, sliced black olives, jalapeno slices, chopped cilantro, or green onion slices.
Cheeseburger Biscuit Pizza—Our inner food scientist is in love with Velveeta. The umami flavor and creaminess just can’t be beat. All you have to do is cook up some ground meat (beef or turkey) and drain. Add a spoonful of yellow mustard and some Velveeta. Cook and stir on low to melt. Or, pile it all in the microwave oven, cover and zap until creamy.
We used a ratio of one pound of meat to ¾ pound of Velveeta plus 1 tablespoon of yellow mustard. Yes, when you tote this topping to the big game and open up the container, you will be greeted by a rubbery mass. Don’t fret! It’s just that characteristic congealing of processed cheese food. Simply do your best to spoon it on the biscuit disc. The KettlePizza will do its magic and turn it back to creamy goodness. Top the hot pizzas with dill pickle chips, sliced onion and ketchup as you like. This is R.B.’s favorite pie of this test batch. He almost sliced and ate the pizza without snapping a photo for this post.
Chili Dog Biscuit Pizza—You cannot go wrong with this tailgate pizza. Use your own chili or your favorite canned brand. Thinly slice up the hot dogs (a la pepperoni) and lay them in the plastic container. Just spoon on the chili “gravy” and arrange a few hot dog bites on top. Sprinkle with a little cheese and feed the KettlePizza. We like this one with a squirt of yellow mustard and chopped raw onions.
Sausage Gravy Biscuit Pizza—This may seem weird if you don’t live in the sausage gravy zone like we do, but why not? Sausage gravy is the classic Southern biscuit topper, so here it is in a new fun format. If you’ve got the KettlePizza fired up early for a noon game, this is the one to pair with those morning Bloody Marys.
You can find prepared sausage gravy in most supermarkets; however, it’s super-easy to make at home and yours will have a more generous ratio of sausage to gravy. It’s just basic white sauce made with sausage grease. Fry up and crumble ½ pound of bulk pork sausage in a skillet. When fully cooked, remove all but about two tablespoons of the drippings. Sprinkle two tablespoons of all-purpose flour over the mixture. Cook and stir over medium heat about one minute. Stir in one cup of milk. Cook and stir until bubbly and thickened. Add plenty of black pepper and taste for salt.
And now, for some KettlePizza dessert….
Apple Biscuit Pizza Pie—Here’s your All-American dessert (or another great KettlePizza for morning tailgating with Bloodies). Have the sweetened cooked apples ready to go in a container like your other toppings.
Cook a couple of peeled, cored and diced green apples (use Granny Smith, Golden Delicious, or your favorite cooking apple) in ¼ cup of butter in a skillet over medium heat until slightly softened. Add a ¼ cup of sugar and a squirt of fresh lemon juice and cook a few minutes longer until soft and syrupy. Add a dusting of cinnamon to taste. Spread the apple mixture on the biscuit disc and slide into the KettlePizza.
You can also make cute little apple turnovers by filling and folding the dough in half and pressing the edges together with a fork. Flip the turnovers in the KettlePizza so both sides brown evenly. This pizza would take nicely to a sprinkling of cheddar cheese, too.
A stroll through the prepared foods at the supermarket with biscuit pizza in mind will give you a power surge of recipe creativity. Pretty much anything that tastes good, tastes good on a biscuit, a pizza. and a biscuit pizza—prepared pimiento cheese, barbecue, hummus and olives, macaroni and cheese, precooked sausage gravy, apples, pie filling. No need cook any toppings if you don’t want to.
Guest post by Gav Martell of www.grillinterrupted.com, author of the cook book, “Grill Interrupted,” a MasterChef Canada Season 2 finalist, and winner of Toronto’s Inaugural Winterlicious Tin Chef Competition (exclusively for home chefs). Gav bought his first KettlePizza last February. Once the snows of Ontario gave way to Spring, he was finally able to fire up his Made in the USA KettlePizza.
Every winter I wait patiently for summer to arrive. Not because I won’t grill through the winter – I’m happy to light up the barbie as much in the cold as I am during the summer months. Sure, it takes a little more bundling up and my wife is forever yelling at me for leaving my snowy boots on a small towel in the corner of our kitchen by the back door… but all-the-same I’m out there rain or shine, sleet or snow. Happily, stubbornly grilling my way through whatever mother nature can throw my way. However, there is no substitution for the glorious days of summer when the sun is high in the sky, the kids are playing in the backyard, the bbq is fired up, and we get to hang out with friends enjoying some good food.
This year in particular summer could not come quick enough. Back in December I bought myself a KettlePizza kit – an adapter to a standard Weber kettle grill that turns it into a backyard pizza oven. I’ve done pizza on the grill many, many times but am often faced with the challenge of keeping the heat in. A challenge as I constantly need to lift the lid to check on the pizzas and move them in and out of the bbq. Inevitably I end up with pizzas that are cooked on the bottom, but not quite done on top. The KettlePizza kit resolves this problem by adding a middle band to the kettle grill that acts as a pizza oven door and enables the heat to stay where you want it. There is no longer a need to lift the lid off the top. Brilliant. Beautiful wood-fire charred pizza beckoned… I just needed the snow to thaw.
This past Sunday I finally put the call out on Facebook. What better way to inaugurate my new pizza oven then an open invite to all of my friends to come by and sample my wares! I spent the better part of the day fine-tuning my pizza-making techniques. The KettlePizza was sublime in its simplicity and success was not difficult to achieve as soon as the grill was fired up. The steps were as easy as:
1) assemble the KettlePizza kit
2) light the charcoal and hard wood
3) wait for grill to reach “pizza” cooking temperature (approx 700 degrees)
4) Get grilling!
The KettlePizza paddle and pizza stone made feeding the pizzas in and out a breeze, and otherwise it was really just a matter of occasionally feeding the flames with some additional hardwood to keep the temperature at a high enough level. Charcoal alone can get the grill hot, but it’s the hardwood that pushes it up into the “pizza hot” stratosphere.
Over the course of the day I had a lot of people stop by and help, and even more people stop by and eat! We cranked out about 20 pizzas over the course of 3 hours and made some solid Grade-A wood-fired pizzas. Brushing garlic-butter and sprinkling Parmesan on the crust really helped propel my backyard pizzas to ridiculous levels. There’s nothing better than spending the afternoon hanging out with friends and sharing some good food. The KettlePizza removed all of the obstacles to making great pizza on a traditional grill and had very little fuss or muss to worry about so I could focus less on minding the grill and more on hanging out and enjoying some great food! I’ll definitely be putting out the “pizza signal” on Facebook again the next sunny Sunday I get.
We use an expression in the grilling industry. It goes something like this: you get what you pay for.
It’s prime time when it comes to the grilling season. As a result, we’re all inundated with “deals” on everything from grills to grates to flavor bars to lighter fluid and charcoal, and just about anything else you can put in or near a grill. And while saving a buck or two on certain grill accessories may make sense, saving a few dollars on a key grilling ingredient only to wind up with an inferior product that won’t perform and is likely to lead to disappointment…well, let’s not!
There’s another expression we’re fond of in the grilling business: If a deal sounds too good to be true, it probably is.
Among other main grilling ingredients, it’s particularly important that you don’t skimp on the brand of charcoal you’re putting in your kettle-style grill — whether you’re cooking with a Made in the USA KettlePizza insert or the grill straight up. If the flyer or newspaper ad you’re looking at is encouraging you to purchase a no-name brand of charcoal, or if you’re local hardware or big box store has pallets of a no-name charcoal piled high near the point of sale, walk away.
Don’t be lulled into the appearance of a good deal by a wannabe charcoal brand. Instead, walk right over to where the Kingsford Original Charcoal is stored, and drop a bag or two into your carriage knowing that you’ll be pouring into your grill some of the finest charcoal available.
We will not use any other brand! Kingsford Original Charcoal is the choice of KettlePizza founders!
Here’s why we think Kingsford — which is the leading manufacturer of charcoal in the U.S. with 80 percent market share — is the best.
Kingsford creates that real smoky flavor we all love. How? By making each each briquet with natural ingredients and real wood.
Kingsford has improved an already great product by adding what the company calls Sure Fire Grooves®. Kingsford coals now light faster than ever.
Veteran barbecue experts, including cooks at barbecue contests and grilling book authors, use Kingsford and only Kingsford.
A great product deserves a great website. If you love to grill and haven’t visited the Kingsford website, make your way over there. The site has outstanding info on how to select the perfect grill for your needs, the best ways to light charcoal and manage grill temperature.
The people at Kingsford appreciate great food. They have a killer recipe page organized by main ingredient with easy-to-follow instructions.
So next chance you get, pick up a bag of Kingsford, turn on the music and fire up the KettlePizza.
We were thrilled to be a part of two-time Emmy award winner Steve Harvey’s show yesterday.
Steve Harvey featured the latest and greatest accessories for backyard BBQs, including KettlePizza.
Steve, a lover of wood-fired pizza ovens himself, asked the studio audience if they would “use it” or “lose it” and (no surprise to our loyal fans!), KettlePizza earned a definite “USE IT” stamp of approval.
To celebrate, we’re offering a special online discount available through April 20 only. Just use HARVEY25 for a $25 discount on our kits at www.kettlepizza.com!
Don’t look now, but tomorrow — Friday (March 20) — the sun will appear to cross the celestial equator, pointing northward. That means that if you’re living in the Northern Hemisphere, come Friday you’ll be celebrating the vernal equinox — aka, the first day of spring. If you reside in the Southern Hemisphere, you’ll be welcoming in the autumn equinox.
Both are truly glorious seasons with weather that’s ideal for taking your cooking to the great outdoors, aka your backyard. If the weather where you live isn’t quite grill-ready (and we can tell you that here in New England the weather remains downright wintry), we’re confident it will be turning the corner soon. And when it does, we want you and your kettle-style charcoal grill to be KettlePizza-ready.
So we have scoured the web (not really, we just know about this stuff because we’re grill guys too:) for the best kettle-style charcoal grill cleaning tips we could find. And we encourage you to add your secrete recipes for cleaning a charcoal grill in the comments section of this post.
Ready? Set? Here goes…
Wait a moment. First and foremost, make sure you have the right grill cleaning tools at the ready. Chances are you already have these household items at your disposal: sponges, rags, soap (dish washing soap is fine), glass cleaner (great for eliminating nasty stains from grease and smoke), a stainless-steel brush (we bet there’s one in your garage), a paint scraper you don’t care too much about…and that should do it.
Oh, and we also recommend a pair of rubber kitchen gloves too. Now you’re really ready!
1. Assume an athletic position, and address the exterior of your grill. Makes sense, right? Fill a small tub with warm water and a mild detergent, and with a sponge, wipe down the lid and bowl. Grab the glass cleaner and spray wherever you see unsightly stains. Then start wiping those stains away.
2. Now look for what the pros call carbonized grease. Look under the lid for what may appear to be peeling paint. In reality, it’s carbonized grease that builds up over time, and then begins to peel. Now take the stainless-steel brush — the non-scratch variety — and brush away the peels. Squeeze that sponge over the bucket of warm soapy water, wipe, rinse and dry. Voilà
3. Move on to the cooking grate. With the same brush and soapy water, brush the grate. And don’t be shy about using a little elbow grease. As you may know, cleaning a cooking grate isn’t a job for the meek!
4. Almost there. This isn’t actually a step, but we wanted there to be 6 steps, and we could only come up with 5 on our own.
5. Now you’re in the red zone. Take out your now sparkling cooking grate and the charcoal grate to make it easy to clean out the inside of your kettle-style grill. You will likely need the paint scraper again to remove the debris we are sure has settled on the bottom of your grill. If water found its way into your grill, chances are it blended with whatever ash and charcoal, and who knows what else, made a home of your grill during the off-season. Again, paint scraper to the rescue; then the warm soapy sponge, rinse clean and wipe dry.
6. Put everything back together, pop in your KettlePizza, fire it up, roll out the dough and invite your neighbors for a little chill time.