OK, Here we go..... I think it only fair to start with this photo as this trip to Tokyo, and the inspiration of these two guys with me in the photo, really kicked off my interest in exploring food, photographing said eats, and sharing/explaining my impressions of my experiences. So, to you David Chang and Anthony Bourdain, Cheers, and thanks. As I begin I think it only fair to explain a bit of what my purpose with this blog is. As you know, I do not participate in Facebook, and I wont go into why here, but I NEEDED a vehicle to communicate and connect with those in my life, both near and far. As the name implies, this will primarily be a blog about pizza. However, as this is mine, I will feel free to do and say as I damn well please, as it pleases me. So I hope to not offend or tiptoe too far over the line of appropriateness, but if I do, that's just too fucken bad. Enjoy. Pizza, food, life experiences, thoughts, feelings, rants, and more food. This is what you will find here. Please feel free to share and pass along to anyone you think might have an interest, as I hope you will as well. Sincerely yours, DVA

Sunday, July 28, 2013

BBQ'd Pizza, Quick Residence, San Diego


Yes, BBQ'ng a pizza

Heat up the grill, assembly the pie, slide it on, a couple minutes later we're eating!

Activities like this always start with a beer


Most of the critical items came from Trader Joe's, i.e., dough and sauce and some of the cheese, the rest is the grocery store round the corner.

We made two pies, one with wheat crust and the other regular.  If you've dabbled in making a pie at home and aren't familiar with Trader Joe's dough then I recommend a try.  It's just over a buck and tastes great and is easy to use.  Same comments on the sauce.  Both are huge time savers.

Here's the rest of the fixin's


A sprinkle of oregano is always a nice touch


We went for the wheat first




Ready for the grill


The plan was to crank up the temp as hot as it would go, slide in the pie, turn off the burners, see what happened.  Dennis rubbed.....olive oil on the grating as well, this would become important later...


600 degrees, in we go!


Grandma has as look from the backside..


OK, looks really good, smelled amazing.

We rotated the pie after a few minutes and the heat was dropping rapidly so we turned a few burners back on to continue the cooking, which ended up burning the underside of half the pie.  
It still tasted great.





YUMMMMMMM!!!!!!


 On to the next one.  We used the standard dough and we decided to put the raw sausage on the very top, we weren't entirely sure that the sausage had cooked the first time around.....We're both still alive so it ended up being a safe gamble.





And, in true DVA fashion, I forgot to take an after shot of this one... UGHH!!!!!!!
but at least we had another beer, or 10.

What we learned from this pie, and there's a lesson to be learned from every pie you eat, is that coating the grating with oil stops stuff from sticking, amazing thought!  So yeah, half the pie stuck as I was turning it, and it still might be on the grill, knowing Dennis....  Ehhh, we'll clean it when we use it next.

Get ur grill out, oil it up, slide on a pie.  It's summer, enjoy.

Grill more pie

DVA



2 comments:

  1. Hi, we met at La Fonda. I really like the one one Tejima, in San Diego. But the Baja Review is small and it's not practical to do a photo essay. I would love it if you could redo it as a few more words and just two or three photos. With the location and name and phone included. Would you? I think people who cross the border but don't come from SD would love that information. Thanks Barb, barbara.keller3@gmail.com

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  2. This is also great. Can I borrow from your blog? Barb

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