3 Ingredient Injected Smoked Brisket for MOIST TENDER and DELICIOUS - 52 BBQ Tutorials

I am in the midst of writing up my practice Thanksgiving meal.  It was indeed a special day a week ago when my Sainted Mother came for an all too rare visit from Phoenix.  Joining us was my son, PFC James, stationed close in Fort Riley (Kansas) and preparing for a deployment to Afghanistan later this year... Bittersweet to have him so close yet training to be in harm's way this time next year...  But let's dwell on the THANKFUL Part...  It was not the big T-day on the calendar, but it was a day to be Thankful!

This post is about my brisket.  I know turkey is more common as a main course.  In fact I did make a turkey as you can see in the photo of my serving platters...  Brisket and Sweet Potatoes with Cranberry Sauce and Smoked Turkey with Candied Green Bean Bundles (more about those in my next few posts).

I like to offer a choice at these big family events.  PLUS, a smoked brisket takes relatively little effort, done on an outdoor grill or dedicated smoker (although you could make this in a kitchen oven, would just lose the extra smokey flavor).


I have already done a post on smoking a brisket on a Weber Grill (my current passion is cooking on my inexpensive yet versatile Weber Kettle Grill).  I smoke the meat for about 6-8 hours outside on the grill.  Once it has absorbed all of the smoke flavor it is going to, I wrap the brisket in aluminum foil and move the meat to the kitchen stove to cook overnight, low and slow (225 degrees) until the internal temperature reaches 195 degrees.  If you are new to smoking brisket, I would urge you to click HERE and take a look at the basics of smoking brisket on a Weber.

But since I have already done a post on smoking brisket, this post will cover injection.  In fact, a VERY VERY SIMPLE 3 ingredient injection.  Pick a full flavored beer.  Never use light beer, there is so much more flavor in the full flavored beers.  As always, I like to shop local for produce when I can and I like to use beers from my hometown Brewery, Boulevard Brewing Co.  In addition to be local, Boulevard also makes several different varieties that lend themselves to cooking.  I chose their most popular beer, Boulevard Unfiltered Wheat because of the natural citrusy flavor and sweet breedy Hops taste.

Brisket is such a tough piece of meat.  It requires that long and slow cooking process.  But that process also could dry out the meat.  No better way in the world to help insure a moist tender slice is to inject.  Watch the TV BBQ competition shows and you always see the pros injecting.  Any well stocked hardware or specialty BBQ store have injectors for sale.  Look like the nastiest needles to ever come out of a Horror Hospital.  Just load em up with the injection (recipe to follow) and SOAK the inside with the needle.  Small amounts in LOTS of hole.  About a TBS in every square inch, top, sides, bottom and the ends.

Once you inject, wait for awhile (20-30 minutes) before adding the rub.  Then wrap with a plastic wrap and let the combination of injected marinade and rub add deep rich moist flavor to your brisket... You spent a lot on the meat and usually you are serving this to guests... Do all you can to make it tasty, flavorful and moist!

Brisket AND Turkey for Thanksgiving... SO MUCH TO BE THANKFUL FOR! (oh and Mom and PFC James to share the day)...

OK... Here's What I did...

3 Ingredient
Beer Brisket Injection

Ingredients

• 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
• 1 Cup Cranberry Pomegranate Juice
• 1 Stick Butter, Melted

Cooking Directions

1. Trim the brisket first,
2. Melt the Butter,
3. Whisk together the beer, juice and butter
4. Inject every square inch, top bottom and sides of the Brisket.
5. Allow to rest for 10 minutes before adding the Dry Rub.
6. As Always, ENJOY!

TEXAS Brisket Rub

Ingredients

• 1/2 Cup Smoked Paprika
• 1/4 Cup Coarse Grind Sea Salt
• 4 TBS Garlic Powder
• 4 TBS Onion Powder
• 2 TBS Black Pepper
• 2 TBS Dried Herbs (Parsley0
• 4 tsp Cayenne Pepper
• 4 tsp Cumin Powder
• 2 tsp Ground Coriander

Cooking Directions

1. Mix all ingredients by hand to break up any clumps
2. Generously apply to every exposed part of the brisket, top, bottom, sides, ends.
3. Wrap in plastic wrap and allow to come to room temperature, about 1 hour
4. Smoke brisket... Can bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.
5. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.
6. Slice, Serve warm and ENJOY!

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So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Potato Wedges with Blue Cheese Sauce - 52 Side Dishes from the Grill

The sauce is incredibly easy, just two ingredients. The trick is to grill potato wedges. No real trick, just some knowledge that will save the BBQ Day...

You can NOT grill potato wedges.

They are too thick and by the time you have the outside crispy crunchy and perfect, the inside is still raw. So, the trick is to get them crispy crunchy and perfect on the outside and yet the insides are perfectly cooked as well... like a baked potato.

These are microwaved baked potatoes (slightly al dente), then moved to the grill to finish. A bit of a cheat, but this way they are always exactly right!

My microwave has a very convenient button that allows you to set the potatoes in the oven, push a button, tell the internal computer how many potatoes you have and bung bang boom, you have fast baked potatoes.

I set the machine to one less potato than I am actually cooking. This way they are not overcooked by the time you serve. Like I said, slightly al dente (undercooked). But by the time you are finished, you have crispy crunchy perfectly cooked inside and out ready to serve!

OK... Here's what I did...

Grilled Potato Wedges with Blue Cheese Sauce

Ingredients

• 4 Medium Russet Potatoes cut into wedges (6 per each potato)
• 1 Cup Sour Cream
• 1/2 Cup Blue Cheese Crumbles

Cooking Directions

1. Slice the potatoes into wedges. Par Boil them in boiling salted water for 10 minutes.
2. Drain and dry each wedge with a paper towel.
3. Meanwhile, In a small sauce pan, add the sour cream and heat. Add the cheese and stir occasionally until the cheese is melted. You can even do this on the grill if you have the grate space.
4. Grill the potato wedges until the grill marks appear, about 5 minutes and the outside begins to get crispy.
5. pour the sauce over the wedges and garnish with a little paprika.
6. Serve while still warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Bok Choy with Sesame Vinaigrette - Grilling Time Side Dish Salad

Last week I had a themed Asian dinner made on the grill... Starting with some fantastic Korean Style Grilled Beef Short Ribs as the main course; I selected two more exotic unusual side dishes.  Especially unusual since these were cooked on the grill.

The Scallion Pancakes were equally fantastic.  I have always loved them as a take out menu add on; but they are very easy to do and grill up perfectly!

So now I pondered a vegetable or a salad.  This Bok Choy recipe serves both.  Bok Choy is sort of a cross between a Turnip and Cabbage.  the stalk has plenty of flavor.  The green edges are not only colorful but have the greens/salad flavor you need for this recipe.

The taste is bumped up by grilling.  Brings out the natural sugars in the vegetable.  All things combined, made for a beautiful plate of food and a wonderful taste experience!

OK... Here's what I did...

Grilled Bok Choy
with Sesame Vinaigrette

Ingredients

• 1 Large Stalk Bok Choy, separated
• 1/4 Cup Rice Vinegar
• 1 tsp Sesame Oil
• 1 Clove Garlic, Fine Mince
• 1 tsp Fresh minced Ginger
• 1 TBS Dijon Mustard
• 1 Pinch each Salt and Pepper

Cooking Directions

1. Combine all ingredients except the Bok Choy
2. Whisk until well combined
3. Use half the Vinaigrette to brush on the raw Bok Choy
4. Over high direct heat, place each separated rib of Bok Choy on the grill. Grill for only a couple of minutes to heat the salad, flip when edges of the greens start to char.
5. Repeat with flipped side
6. Remove from grill, Pour remaining vinaigrette over the now cooked Bok CHoy
7. Serve WARM and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GRILLED PIZZA Goat Cheese Honey Almond Arugula Pizza - 52 Grilled Pizzas and Appetizers from the Grill

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

Things like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or even a dessert....  And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...
Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
4 OZ Goat Cheese
1/4 Cup Slivered Almonds
a Handful of Arugula
1/4 Cup Honey

The rest is all technique.  Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough.  It's the same recipe I almost always use.  Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead).  Or any store bought pizza dough would work as well.

Next is the only real trick... HOT!  Get your grill HOT.  If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle.  Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down.  Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble.  use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid.  Easy to turn.  Since the grill grate was hot, it never sticks.

Time for toppings...

Cheese first...

Since this is HOT, don't worry, the cheese will melt.

Just pull off a few chunks at a time, tsp size and spread around.

Again, no design, stick with the rustic look.

Add the almond slivers...

Add some Arugula (the peppery salad... COuld use Basil or even Mint).

Now really show off by drizzling the honey over everything.

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes...  And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #3 in my list of 52 Pizza Party Pizzas...

Week #1 was a simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

So, be sure to come back next Sunday... I already have plans for next weeks' Za!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

EASY Mango BBQ Sauce for EASY Rotisserie Chicken Meal - 52 Sauces and Rubs

NOTHING could be easier.

Pre-cooked, pre-seasoned Rotisserie Chicken. Simply separate the leg/thigh quarter from the bird, drizzle the Mango BBQ sauce (see recipe below) and bake (350 degrees for 20-30 minutes. I did wrap in aluminum foil for the first 20 minutes and uncovered for the last 10 for crispy skin).

But the secret is in the sauce. Not just tropical Mango but also hints of Ginger, Oranges and the key secret ingredient that adds EXTRA Caribbean tastes.

LOVE THIS SAUCE and a great way to spruce up a Store Bought Fully Cooked, Fully Seasoned Rotisserie Chicken!

OK... Here's what I did...

EASY Mango BBQ Sauce

Ingredients

• 2 Large Mangoes, Pit removed, skin removed and diced
• 2 TBS Butter
• 1 Jalapeno Pepper, seeds and ribs removed, then minced
• 1 TBS Fresh grated Ginger
• 1 tsp Sea Salt
• 1/4 Cup Ketchup
• pinch Salt and Pepper
• Several grinds of a Pepper Grinder
• 1 Cup Orange Juice
• 1 Can (14 ounces) Unsweetened Coconut Milk
• 1/4 Cup Your favorite BBQ Sauce

Cooking Directions

1. In a medium Sauce pan, melt butter, add Mango, Jalapeno and Grated Ginger to the pot. Stir to coat and saute for 5 minutes until the mango begins to soften.
2. Add the remaining ingredients, stir to mix.
3. Bring everything to a boil, then reduce to simmer.
4. Cook uncovered, stirring occasionally for 15 minutes, longer if needed to reduce by 1/3rd and thickens.
5. Using a hand wand blender (or in a stand blender or food processor), blend until smooth.
6. Store in a canning jar, use liberally on Chicken, BBQ Pork or fish and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Canadian Bacon and Onion - 52 Grilled Pizzas

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

Last week I went into detail on GRILLING a pizza on a standard backyard grill.  Easy, Fun, Spectacular.

This week I am going back to my youth.  In high school, this was my pizza order of choice.  I thought it sounded exotic and would help me pick up girls.

Not sure if the order helped or not, but this sure is tasty!

And once you know the tricks, easy as could be...

Easy like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or even a dessert....  And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...   Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
A couple of TBS of Pizza Sauce
4 OZ Mozzarella Cheese, Grated
Thin slices of Canadian Bacon
1/4 of a Red Onion, Thinly Sliced
Slivered sliced Basil as an accent

The rest is all technique.  Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough.  It's the same recipe I almost always use.  Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead).  Or any store bought pizza dough would work as well.

Next is the only real trick... HOT!  Get your grill HOT.  If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle.  Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down.  Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble.  use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid.  Easy to turn.  Since the grill grate was hot, it never sticks.

Time for toppings...

Sauce first...  Plop a couple TBS of sauce in the center and spread evenly around the crust

Since this is HOT, don't worry, sauce will heat and the cheese will melt.  So, spread the handful of cheese around

Again, no design, stick with the rustic look.

Add the Bacon and Onions

And at the last minute... spread the basil over the top

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes...  And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #4 in my list of 52 Pizza Party Pizzas...

Week #1 was a simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

Week #3 I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends

So, be sure to come back next Sunday... I already have plans for next weeks' Za!

And if you liked this post, you will LOVE all the little extras I have all in one page... 52 (more actually)... 52 BBQ and Grilling Secret Extras.  You Too can become MASTER OF YOUR DOMAIN (as long as your domain is your own backyard)!  Be "That Guy" (or Gal) who does back yard open fire cooking just a bit better than the neighbors.  It is the little things that will set you apart.

52 BBQ and GRILLING SECRET EXTRAS ... If you are a once a month (or summer) griller, these recipes and techniques are for you. New and simple dishes that will make you shine. If you cook often in a complex series of grills and dedicated smokers in an outdoor kitchen, I bet I still have a few dishes you can add to your repertoire. APPETIZERS, SIDE DISHES, CONDIMENTS, MAIN DISHES and even DESSERTS To MAKE you MASTER OF YOUR DOMAIN!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
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