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GrillGrates Take You To
The Infrared Zone

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. You can even throw wood chips or pellets or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill and pellet smoker needs them.

The Pit Barrel Cooker

Absolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Best of all, it is only $289 delivered to your door!

Best. Tongs. Ever.

Made of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

Amp Up The Smoke

Mo's Smoking Pouch is essential for gas grills. It is an envelope of mesh 304 stainless steel that holds wood chips or pellets. The airspaces in the mesh are small enough that they limit the amount of oxygen that gets in so the wood smokes and never bursts into flame. Put it on top of the cooking grate, on the burners, on the coals, or stand it on edge at the back of your grill. It holds enough wood for about 15 minutes for short cooks, so you need to refill it or buy a second pouch for long cooks like pork shoulder and brisket. Mine has survived mor than 50 cooks. Click for more info.

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Pizza on the Grill. You'll Never Go Back.

The Zen of Grilled Pizza. A great pizza is incredibly easy to make from scratch at home, even the dough, whether you cook it outdoors or in, but beware, once you get the hang of it, you'll never be satisfied with eating pizza in a restaurant again. Grilled pizza comes closer to the brick oven pizza than anything you can do indoors, and it beats the snot out of the stuff that arrives steamed and soggy in the cardboard box. Here's the concepts you need to make yourself into a first class pizzaiolo.

A Taxonomy Of The World's Different Pizza Styles. There's Neapolitan, Roman, New York, Chicago, St. Louis, and mores. See which pizzas I think are the iconic styles of the world. Then write to me and complain.

Recipe: All Purpose No Knead Roman-style Pizza Crust For The Grill. The best crusts come from fresh, minimal ingredients, home made dough. This recipe takes only about 2 minutes to make the dough, there's no kneading, and it needs a few hours to "proof". It freezes well.

Recipe: Pizza Margherita. Legend has it that this simple but elegant pie was first made by a Neapolitan baker named Esposito in 1889 in Naples to commemorate the visit of Italy's Queen Margarita to Naples. He decorated it with the red, green, and white colors of the Italian flag.

Recipe: Pepe's White Clam Pizza. New Haven is famous for Yale, but to foodies, it's an old haven for pizza, the most famous of which is Frank Pepe Pizzeria Napoletana, founded in 1925. In fact, the Zagat Guide called it "Connecticut's most popular restaurant". Period. And Pepe's most famous pie, and a local icon, is their signature white clam pizza.

Recipe: Grilled Capicola Pizza. Capicola is a traditional cured and lightly smoked pork product from Naples, related to bacon, only better on pizza.

Recipe: Provençal Pissaladiere (Caramelized Onion Pizza). Provence, the region of southern France that meets the Mediterranean, also makes notable pizza. Here's a typical one, and a real change of pace: No tomatoes, no cheese, plenty of pleasure.

How To Build A Wood Burning Pizza Oven. If your into pizza and bread baking and you know which end of a trowel to hold, here are the plans.

Pizza Tools. Here are links to info about ZaGrill, a pizza cutter, and a pizza paddle (peel).

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).

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