1 pkg pizza crust mix, prepared (I’ve used Martha White, Betty Crocker, etc)
Pizza toppings of your choosing (cheese, hamburger, pepperoni, sliced red onion, green pepper, mushrooms, pineapple, etc)
- Prepare the pizza crust mix according to direction on package.
- Shape dough into individual sized pizzas. I don’t worry about making them perfectly
Toppings on and ready for the grill.
round…sometimes they come out oblong, sometimes oval or square. Adding a little olive oil to your hands or the outside of the dough will help them to keep from sticking to your hands.
- Place pizza dough on a grill that is at medium meat and let cook about 4 minutes per side. Just until they are lightly browned.
- Remove from grill and add toppings of your choosing, starting with pizza sauce.
- Place back on grill and cook covered for about 10-12 minutes; until cheese is nicely melted and toppings are cooked through.
After being grilled
- 1 rack of baby back pork ribs
- Your favorite rib rub (I used Famous Dave’s)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 tsp liquid smoke, optional
- 1/2 cup bbq sauce
Remove the membrane from the back of the ribs.
Generously rub the ribs with your favorite rib rub, coating both sides.
Pour the water, apple cider and liquid smoke into the bottom of the pressure cooker pot.
Place the rack in the bottom of your pressure cooker, place the ribs on the rack, standing on their side, wrapping around the inside of the pot. (You can cut in two if you prefer).
Close the lid, making sure that the pressure relief valve is closed. Press the Meat button and set to 30 minutes. Do a Natural Pressure Release (NPR) for 12 minutes, then do a Quick Release (QR) to release any remaining pressure.
Carefully remove the ribs from the pressure cooker and transfer to a plate. Brush with your favorite BBQ sauce and then place on grill for a few minutes just to finish off. When they’ve ‘crisped’ up enough and got grill marks to your liking, pull them off and enjoy!
2 Boneless skinless chicken breasts
Lawreys seasoning salt, to taste
Pepper, to taste
2 Corn on cob
1/2 cup sweet onion, coarsely chopped
1/2 cup red pepper, coarsely chopped
1 avocado, sliced
4 spears asparagus
1 Tablespoon Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 cup rice
2 cups chicken broth
Salad dressing of choice – we used Ranch and Thousand Island
Season chicken breast with Lawrey’s and pepper to your liking. Grill chicken til thoroughly cooked. Thinly slice.
While chicken is cooking put corn on grill and grill long on all sides to obtain small amounts of char. When done, use a knife to cut the kernels off the cob.
Marinate asparagus in Extra Virgin Olive Oil, salt, pepper & garlic powder for 15 minutes or so and then place on grill for a few minutes…do not over cook or it will be mushy. Cut into thirds when done.
Saute onions and peppers just enough to cook through, leaving them tender crisp. You can either saute on stove top or in a grill pan on the grill.
Cook rice according to package directions. (I used a microwave cooker…it’s perfect!)
Assemble your bowl: Rice, peppers & onions, asparagus, corn on the cob, chicken. Lightly drizzle salad dressing over top and add sliced avocados.
After mixing everything up
This recipe was given to me by our good friend Bob M. a true Italian through and through! Be careful or he might ‘break yer legs’! It makes a ho-hum burger a yum yum burger!
2 cloves garlic minced
1/2 cup packed fresh parsley
2 1/4 lbs ground chuck
3/4 cup grated Parmesan cheese
3 Tablespoons tomato paste
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Large Basil leaves
Cook burgers on grill. Put American or Swiss Cheese on burger top with Basil leaves.
Brush burger rolls with Olive OIL and place on grill to toast.
This is my personal favorite kebab recipe. I love to serve it with rice, corn on the cob and a cucumber salad. It’s a great summer meal.
2 teaspoons vegetable oil
2 3/4 teaspoons honey
2 3/4 teaspoons soy sauce
1/8 teaspoon black pepper
3/8 clove garlic
2 chicken breasts, cut into bite size cubes
Small onion, cut into 2 inch pieces
Red or green pepper, cut into 2 inch pieces
In a large bowl, whisk together oil, honey, soy sauce & pepper. Place the chicken (& peppers & onions if you like) into the mixture and marinate at least 2 hours, the longer the better.
Preheat grill to high.
Drain chicken (& vegetables) from marinade and discard marinade. Thread chicken & vegetables alternately onto skewers.
Lightly oil grill grate. Place skewers on grill and cook for 12 to 15 minutes (turning occasionally , until chicken juices run clear.