Brendan Tompkins [MVP]

Blog First. Ask Questions Later.

Off Topic: Adventures In Barbecuing

So. My wife's out of town. We haven't spent a night apart since we started dating... Before she left, I was wondering what I would do with my evenings while she's gone. Last night I found out...

I watched the first 10 minutes of “2 Fast 2 Furious” on cable. I listened to .NET Rocks! Live. (no google weirdos again, BTW) and I had adventures in barbecuing. Here's how it all went down:

See, I've been on a quest to make the perfect Pizza. I've experimented with different dough, etc. But never can get that great NYC thin bubbly crust. I recently realized that my oven just doesn't get hot enough. So, I've been thinking of how I can get a hotter oven. I then realized that this new BBQ grill I got gets really really hot, like 500 something degrees. Could I make a pizza on my grill? I decided find out if this would work...

Now, of course I couldn't put the pizza directly on the grill, and luckily I have a pizza stone, that I placed on the grill, on which I could put my pizza. So I let the grill heat up, checking the temp now and then.

I got my pizza all ready to go. I went to place it on the grill, but the grill was so hot I couldn't get near it! Then I realized I needed one of those wooden pizza paddles to allow me to safely place this pizza onto the inferno that I managed to create in my backyard.

Enter the power tools. I went down in the basement and quickly cut out of plywood a makeshift pizza paddle using my radial arm saw. Went back upstairs and put some flour on it, and used it to slide the pizza onto the grill. Worked like a charm.

About 3 minutes later, literally, the pizza was done. It looked beautiful! Perfect, bubbly crust! Until I looked at the bottom, which was burnt to a crisp. So, back to the drawing board. I think I can get this to work. I just have to put the pizza stone in later on in the process.

Did I mention there was a bit of wine involved? Anyhow. Luckily I didn't burn the house down or cut my arm off in the process. I did eat the burnt pizza. What else was I going to do? Starve?

Published Jun 25 2004, 07:42 AM by Brendan Tompkins

Comments

Darrell said:

Surgeon General's Warning: Using a radial arm saw while drinking girlie drinks can result in sexual identity confusion.

# June 25, 2004 3:55 AM

Brendan Tompkins said:

He he!

# June 25, 2004 3:58 AM

Grant said:

Hey, I like myself some Wine, Darrell.

"haven't spent a night apart since we started dating" . . . wow, that's a tight leash. Or maybe I'm just envious? Something in between, most likely.

You should check out Fahrenheit 9/11 while she's out of town.

# June 25, 2004 4:17 AM

DonXML Demsak said:

I haven't tried this suggestion, but from what I've read, when cooking a pizza on the grill, you shouldn't add the sauce and toppings until after you place the pizza on the stone. This way you can flip it over first, then add the toppings, and you will not burn the bottom.

# June 25, 2004 4:20 AM

Brendan Tompkins said:

Don,

I may have to try that.. I'm not sure if would work right, the sauce has to kind of soak in to the dough, right? I'll give it a try though, it's better than a burnt pie!

# June 25, 2004 4:52 AM

Jake said:

Corn meal. It's all about the corn meal.

Here in New Haven, the neopolitan style thin-but-not-cracker-like crust is created in ovens that are like 700 degrees.

Sprinkle corn meal on the peel to keep the dough moving, and on the stone just before you put the pizza on the stone. The corn meal burns, and the dough doesn't.

You're right, though, that there are sub-minute tolerances on how long you cook it...

Mmmmm... Pizza.....

# July 5, 2004 3:51 AM

Brendan Tompkins said:

Jake... That makes sense. I'll give it a try. Since we're giving pizza tips, try this one: Add 1 tbsp of gluten to your dough.. It'll make the dough stronger, which will allow the moisture to bubble the crust just right.. mmmm. pizza.

# July 5, 2004 4:19 AM

Jay Nathan said:

He he, Here in the South, we EAT barbeque, it's not something we "do".

I have to say I am impressed with your concept, though!

# August 10, 2004 4:21 PM

Name (required)

Your URL (optional)

Comments (required)

Remember Me?

Enter the numbers above:

Add

About Brendan Tompkins

Brendan has been programming with .NET since the first public beta and is owner and operator of Port Technology Services, a consultancy company providing .NET application development services to the Maritime industry. In July, 2007, he was awarded the Microsoft MVP award for ASP.NET. He's also a proud co-founder of failed .COM startup Intrinsigo, and has had a hand in the failure of numerous other businesses. He currently runs CodeBetter.Com and Devlicio.us, and lives in Norfolk, Virgina with his wife Tiara and son Ian.