Dessert Pizza is an all ages crowd favorite. You can use the kind of candy / candy bars that each person likes, it is an inexpensive item to cook, EVERYONE likes it (even my crumb-snatchers), it's quick, and it can be made on a smoker, a gas grill (indirect heat), or the oven.
Simple ingredients - canned pizza dough and candy.
I use classic or thin crust pre-made pizza dough - usually right by the biscuits in a can in the refrigerated section of your local grocery store. You can use the bulk dough or frozen dough or get dough from your local pizza shop but the canned dough is so convenient and really really easy to use.
Get your favorite candy, candy bars, some small marsh mellows, chocolate syrup, and a few graham crackers.
Dice up the candy bars. I usually have each person chop up their own and get it ready on a paper plate with the marsh mellows. You can also add diced strawberries or other fruit too.
I spread out the dough from one can and form the dough to a single piece about 9" x 16" and then cut it into 8 or so pieces. Put the pieces on the grate - I usually have the grate temp at about 350 F - making sure they are stretched out. Cook them for about 5 minutes or until the bottom is getting brown and a little crispy.
Flip them over and add some chocolate sauce. This step is not mandatory but it can't hurt.
Sprinkle on the prepared toppings - don't be shy!
Now sprinkle on the crushed graham cracker over the top.
Cook for another 5 minutes or until the candy starts to melt. You don't want it to completely melt but the candy will be softer than it looks. Set it on the counter for a few minutes so you don't burn the roof of your mouth with molten chocolate (don't ask how I know this) and EAT!
Fantastic Dessert Pizza!
Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.
Wednesday, November 10, 2010
Thursday, November 4, 2010
- Pork Loin is a great cut of meat to cook on the smoker, offset side of a gas grill and even in the oven. It is easy to cook and this recipe can be modified to satisfy just about every taste profile. The cut of meat is juicy and hard to screw up as long as you pull it at the correct temp and let it rest for a little while!
Pork Loins usually come cryovac'd in a two pack so this recipe is for TWO. Cut it in half if you are only cooking one tenderloin.
Season Salt - 1 tblspn
Chili Powder - 2 1/2 tblspn
Onion Powder - 1 tblspn
Garlic Powder - 1 tblspn
Black Pepper - 1 1/2 tblspn
Sweet Mesquite Seasoning - shake very liberally over entire tenderloin after all other spices have been rubbed in.
Rinse off the tenderloins in cool water and let air dry for a few minutes. Generously cover the tenderloin with the dry rub recipe until completely covered.
Shake the Sweet Mesquite Seasoning over the tenderloins until well coated.
Smoke the tenderloins as low and slow as possible - usually around 225 - 250F grate temp. Flip over after about 45 minutes. Pull and rest the tenderloins when internal temp is about 140F internal temp.
Rest the tenderloin by wrapping in a few layers of foil and then wrap in an old towel and place in a clean dry cooler for at least 30 minutes and up to 1 hour.
Cut into medallions and serve with your favorite side dish!
Some other ideas -
Some people like to brine their tenderloin - to do this mix 2 tblsns of salt into a pot of water large enough to submerge the two tenderloins. Submerge in the brine mix for 2 - 4 hours. Rinse well and then refrigerate until you are ready to cook.
Some people like to brown the tenderloin in a hot skillet. This is to seer the juices inside and to create a "crust" or "bark" on the outside. The amount of spices I added to the dry rub recipe will add a pretty thick bark and if the tenderloin is cooked at 225 - 250 F grate temp AND you rest the meat before slicing, you shouldn't have any issue with juiciness. If you are cooking on a gas grill, you can help by putting a disposable 1/2 pan filled a few inches with water and some more of the same spices in the dry rub recipe to increase the moisture at the grate which will also help with tenderness.
Some people like to add a 1/2 cup of brown sugar to increase the sweetness and the thickness of the bark. This is a great idea.