Kitlas

Bulgogi

This is a delicious and delightful Korean dish. I was first introduced to it many years ago by a former boss. It’s a great combination of meat and vegetable and is really satisfying. I made this with tofu and that’s great too. Good for any time of the year.

Recipe and pictures are after the jump. + Continue Reading

BBQ pizza

Yes this was done directly on the grill outside and yielded outstanding results. There are a couple tips and things to keep in mind with this operation. I have a few hints and the recipe and pictures are after the jump.

You need a strong dough (recipe follows). A Neapolitan dough won’t work. Something closer to what you get at your local pizza place will work well.

You need to be very well organized with your toppings. The abbreviated version of how to grill the pizza is: grill one side, flip, add toppings, take off, eat.  Now, the requirement to add toppings (obviously) comes immediately after flipping the crust. The flip comes very quickly – in about 4 minutes. You can tell it’s time to flip when the top/uncooked side starts to bubble (much like pancakes). You need to then add toppings immediately because (duh) your grilling the underside of the pizza and only have a couple minutes to grill the bottom and cook the toppings without turning the bottom side into charcoal.

Last tip I have is to have an accomplice very close at hand. To monitor, flip, and add toppings has to be a well defined event. There’s a lot going on and an extra set of hands is critical.

Recipe follows… + Continue Reading