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BBQ Beer Brat Tailgate Pizza & How To Prep A Grilled Pizza For Tailgating

BBQ Beer Brat Tailgate Pizza & How To Prep A Grilled Pizza For Tailgating -6

I grill pizza more often than I grill anything else. Unless you have a pizza oven in your backyard, it’s likely your best option when it comes to at home pizza cooking. Or, in this case, parking-lot-back-of-a-truck-with-a-portable-grill cooking. You get those lovely grilled char marks that you want when open flames are cooking your food, and it’s easy to modify to your guest eating persuasions.

Tailgate Pizza Tips:

Prep as much as you can ahead of time. If you’re making more than one pizza, write down the toppings you want for each, prep them all and store them in small containers to take with you. The dough can, and should, be made in advance. Just make sure to punch down the dough  every 12 hours (literally just punch the middle of it to deflate, you can also grab the sides and pull to deflate). Pizza dough is best if it’s able to cold ferment in the fridge for a few days.

BBQ Beer Brat Tailgate Pizza & How To Prep A Grilled Pizza For Tailgating

Don’t forget to bring a surface to roll out the dough. Some people like to use a rolling pin, while others think hand shaping the dough is the only way to go, it’s your call.

Brush the grates with olive oil to keep the dough from sticking. I sometimes oil the dough and flip it onto the grill like a giant pancake, but that’s just me.

You only want to grill the underside until it holds shape. It’s going back on the grill to heat the toppings and melt the cheese, undercooking it the first time will prevent overcooking it the second time.

Pizzas take about 8 minutes to cook, so they are easy to make as-needed. Plus they don’t take up too much room in the cooler, leaving you way more space for beer. Which, really, is the most important part.

grilled pizza

 

I used Stout & Sriracha BBQ Sauce

BBQ Beer Brat Tailgate Pizza & How To Prep A Grilled Pizza For Tailgating

Yield: 4 to 6 servings

Ingredients

    For the Pizza Dough:
  • 3 cups (360g) bread flour
  • 1 packet (2 ¼ tsp, or 21g) rapid rise yeast
  • 2 tsp (8g) sugar
  • 1 cup (226g) wheat beer
  • 3 tbs (42g) whole milk
  • 1 tbs (14g) olive oil, plus 2 tbs (28g), divided
  • 1/2 (2g) tsp salt
  • Toppings:
  • 2 to 3 large beer brats, raw
  • 24 ounces beer (wheat, pale ale, or brown ale)
  • Stout & Sriracha BBQ Sauce (link above)
  • 2 cups shredded mozzarella cheese
  • 1 roasted red bell pepper, chopped (from a jar is OK)
  • 2 tbs chopped fresh parsley (or cilantro)
  • Oil for the grill

Instructions

    Directions:
  1. In the bowl of a stand mixer fitted with a dough hook, add the bread flour, yeast, and sugar, stir until well combined. In a microwave safe bowl, add the beer. Heat until 120F. Add the beer to the flour and stir until incorporated. Add the milk, salt and 1 tablespoon oil, stir with the dough hook until smooth and elastic, about 8 minutes. Allow to rise in a warm room until doubles in size, about one hour. You can bake the dough at this point, but it’s best to punch down the dough, cover and allow it to rise again in the fridge from 12-18 hours.
  2. Make the beer brats. In a pan with a lid add the brats and the beer, cover and simmer until the brats are cooked through, remove from pan.
  3. Preheat the grill to medium high. Grill the brats until grill marks appear on all sides, about 3 minutes. Remove and slice.
  4. Brush the grates with oil to prevent sticking . Place the dough on the grill (a pizza peel coated in flour or cornmeal will help) until grill marks start to appear. Flip the dough and very lightly grill on the underside, just until the dough holds shape. Remove from the grill, place on a work surface with the lightly grilled side down. Spread an even layer of BBQ sauce over the crust, top evenly with cheese, add sliced brats and red pepper.
  5. Return to the grill, close the lid and cook until the cheese has melted, 3-5 minutes. Remove from grill, sprinkle with parsley (or cilantro), slice and serve.

Notes

Pre-prep (tailgating tips): • Make the dough the night before, let it do a second rise in the fridge. You’ll have to have a space to roll it out when you get to the venue, so bring a large cutting board if needed. It’ll be best if you let it come to room temp before trying to roll out. 10 minutes in a car with the heater on should be fine. • Boil the brats ahead of time, pack them in the cooler, grill and slice them on site. • Have all your ingredients prepped and stored in small containers, ready to go when you need them, it’ll help make the process much easier.

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https://domesticfits.com/bbq-beer-brat-tailgate-pizza-how-to-prep-a-grilled-pizza-for-tailgating/

BBQ Beer Brat Tailgate Pizza & How To Prep A Grilled Pizza For Tailgating -6

Yogurt and Beer Marinated Chicken Skewers

 

Yogurt and Beer Marinated Chicken Skewers 2

I’ve decided that the grill is officially open. Regardless of the weather, regardless of the time constraints, regardless of the lack of Meats on Sticks occasions in my near future. The grill needs to be open. Maybe it’s the catastrophic levels of stress in my life right now, maybe it’s my severe vitamin D deficiency since leaving Southern California, or maybe the grill should never be closed at all.

There’s a therapeutic quality to the first grilled food of the season. That delicious char you’d almost forgotten about. Cooking in the great wide open with sun on your face, beer in one hand, ridiculously oversized tongs in the other. And the realization that winter has passed. It all adds up to one of the most satisfying meals of the year.

Although I am considering not closing the grill at all next winter, but I’ll report back to you once the snow hits.

Yogurt and Beer Marinated Chicken Skewers_

Yogurt and Beer Marinated Chicken Skewers

Ingredients

  • 1 cup plain Greek yogurt
  • ½ cup pale ale
  • 1 tsp dried crushed red peppers
  • 1 ½ tsp sweet smoked paprika (or 1 tsp sweet and ½ tsp smoked paprika)
  • 2 tbs tomato paste
  • 2 tsp kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large garlic cloves, grated with a microplane
  • 2 1/4 pounds skinless boneless chicken (thighs or breast), cut into cubes
  • vegetable oil for the grill
  • 2 tbs chopped fresh parsley

Directions

  1. In a large bowl stir together the yogurt, beer, red pepper, paprika, tomato paste, salt, pepper, and garlic. Add the chicken cubes, stir until fully submerged and coated. Cover and refrigerate for at least 2 hours and up to 24.
  2. Preheat grill to medium high.
  3. Remove chicken from marinate and thread onto metal skewers (or presoaked wood skewers), discard marinade.
  4. Brush the grill with oil to prevent sticking.
  5. Grill the chicken skewers on each side until cooked through, about 5 minutes per side.
  6. Sprinkle with chopped parsley before serving, if desired.
https://domesticfits.com/yogurt-beer-marinated-chicken-skewers/

 

Yogurt and Beer Marinated Chicken Skewers 3

Maple Chipotle Chicken Wings

Maple Chipotle Chicken Wings2

I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.

But I did fall back on my love of chipotle. We all have these "go to" flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?

I’m a chipotle, smoked paprika, roasted garlic, fresh basil,  sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.

Just once I’d like to walk into the kitchen and have Ted Allen hand me a "basket of mystery ingredients" just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.

But for now, here are some chicken wings, beautifully balances with sweet and heat.

Adapted from Food & Wine

Mushroom, Stout and Goat Cheese Pot Pie

Ingredients

  • 2 tbs olive oil (plus additional as needed)
  • 4 large carrots, chopped
  • 2 large leek, chopped (white and very light green potion only)
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
  • 1 cup peas
  • 1 cup broth (vegetable or beef)
  • 12 ounces stout
  • ¼ cup AP flour
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 ounces goat cheese
  • 1 sheet puff pastry, thawed
  • 2 tbs melted butter

Directions

  1. Preheat oven to 375.
  2. In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
  3. Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
  4. Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
  5. Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
  6. Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
  7. Top each bowl with one square, press into shape.
  8. Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
  9. Bake at 375 until puff pastry is golden brown.
https://domesticfits.com/maple-chipotle-chicken-wings/

Maple Chipotle Chicken Wings

Chipotle Stout and Chorizo Chili Topped with Pork Rinds

 

I’m so glad I can share this recipe with you. I’ve been working like a crazy person to develop and test recipes that I fall in love with but I can’t share them with you because I need to save them for the cookbook.

And, of course, I’m putting a tremendous amount of pressure on myself to make each recipe a home run.

Because once you buy the book, and actually pay for the recipes, I want them all to be amazing. This, my friend, is a huge amount of pressure on me and the limits of my culinary creativity.


But then I get these crazy ideas, like putting crushed Chicharrones on top of chili and I can’t even wait to share it. I have to post it as soon as possible, even pushing back a more "seasonally appropriate" post because I want to show you this.

And Chorizo, with its spice and fatty goodness, is perfect in chili. In fact, I pretty much raided the "C" section of my local Mexican food market (there isn’t a "C" section, by the way, but there should be) to bring you a dish with chipotle, chorizo, chicharrones, cilantro, cheddar and cumin.

 And then I ate three bowls before I could even share it with anyone.

If I was planning on tailgating anytime soon, I would make this in huge vats.

And if you are a "beans in your chili" kind of guy, go ahead and throw some in, I won’t mind.

Or add some sour cream, if that’s your thing.

Chipotle Stout and Chorizo Chili Topped with Pork Rinds

Ingredients

  • 2 tbs olive oil
  • ½ white onion, chopped (about 1 cup)
  • 1 red bell pepper, chopped, stem and seeds removed
  • 6 oz chorizo, raw, removed from casing
  • 1 lb ground beef chuck (80/20 lean to fat)
  • 4 cloves garlic, minced
  • 1 cup Chipotle Stout
  • 14 oz stewed diced tomatoes (canned is fine)
  • 1 chipotle pepper in adobo (from can), minced plus more if desired
  • 1 tsp adobo sauce
  • ½ tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp cumin
  • 2 tbs Worcestershire sauce
  • Toppings:
  • 1 cup cheddar cheese, shredded
  • ½ cup cilantro, chopped
  • 2 cups Chicharrones (pork rinds), lightly crushed
  • (Makes 4-6 servings)

Directions

  1. In a large pot or Dutch oven, heat the olive oil. Add the onion and bell pepper and cook until onion softens but isn’t browned, about 5 minutes.
  2. Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir.
  3. Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin and Worcestershire sauce. Allow to simmer for about 30 minutes, until thickened. Add additional chipotle peppers as desired to raise heat level.
  4. Pour into bowls, top with cilantro, cheddar and Chicharrones.
https://domesticfits.com/chipotle-stout-and-chorizo-chili-topped-with-pork-rinds/

 

 

 

Superbowl Snack: Chocolate Covered Strawberry Footballs

There are so many great things about living in Los Angeles. In my 20’s I got to partake in a lot of them. My husband is a musician and we ran around with a very Music Industry crowd. Late nights, parties, back stage passes, Rock Stars, watching our friends become famous, blah, blah.

The best thing about California? The produce.

Seriously. If you ever visit LA, skip Hollywood Blvd (don’t worry, it sucks) and head for a farmers market. We have them nearly every single day of the year, with the exception of a few major holidays.

Tuesday in October? Head to Culver City or Silverlake. Thursday in February? There is a great one in Hollywood called Yamashiro.

And Strawberries are in season nearly all year. Did you know that California grows 50% of the produce for the entire United States? It also grows 75% of the produce for the Western side of Canada.

And, California has the best strawberries in the world. If you ever make it to California, put: "Eat a real California Strawberry" on your to do list. California grows 85% of the strawberries in the US. 

I do realize that there is a chance that when that little ball game rolls around in a few weeks, (what’s it called again? The Super Bowl?) you might not live in a place as lucky as Strawberry-afornia or have access to these beauties year round. That’s OK, just tuck this idea away in your head and make them for a sports themed birthday party sometime over the summer.

 

Chocolate Strawberry Footballs
1 1/2 cups dark chocolate chips
12-14 large strawberries
1/4 cup white chocolate chips
you will also need:
2 Coffee mugs
piping bag
#2 tip 
Parchment paper
In a microwave safe coffee mug add the dark chocolate chips. I’ve found this to be the best vessel for strawberry dipping. If the bowl you use is too wide then the melted chocolate is too shallow, and it’s hard to get the strawberries dipped. 
Microwave on high for 30 seconds. Stir and repeat until melted. Don’t over heat or your chocolate will seize and there is really no coming back from that. 
Grab the strawberry by the leaves (make sure strawberries are completely dry or the chocolate won’t stick).
Dip in the chocolate and swirl around carefully until coated. 
Hold above the coffee mug for a few seconds to allow the excess to drip off.
Place on a sheet of parchment paper to dry. 
Push forward slightly to avoid a pool of dried chocolate forming in the front of your berry. 

Allow to dry for about 15 minutes. 
In a separate coffee mug (or really, any microwave safe bowl will work for this), add the white chocolate. Microwave on high for 20 seconds and stir, repeat until melted. You have to be even more careful with white chocolate, it tends to seize quicker. It isn’t actually chocolate, its cocoa butter solids so it behaves differently. If it does seize, you can try and add a few drops of canola oil, but you might just need to toss it out and start over. 

Pour the white chocolate into your piping bag. Pipe on a stripe at the top and one at the bottom of your strawberries. 

Then pipe a line down the middle of the berry. 
Then pipe 5 or 6 lines across the middle line. 
Tips:
-Let the white chocolate cool a bit, but not harden, before piping. If it’s too hot, it’ll be really runny. 
-When piping the lines, double back a bit to avoid the "strings" of white chocolate from dripping down the sides. 
-Serve chilled
-Don’t make more that 24 hours in advance, strawberries tend to shrink a bit as they age.