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Thread: Drilling down on your backyard grilling

  1. #1
    Moderator Chris Allingham's Avatar
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    Drilling down on your backyard grilling

    In another thread, you said it's common for you to grill at home several times a day.

    Oh my. I can't imagine grilling that often!

    Can you breakdown your backyard grilling between gas and charcoal, e.g. 60% gas, 40% charcoal?

    And does your family ever say, "Enough with the grilling, Dad!!! We're going out for pizza!"

  2. #2
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    Good followup Chris! Can't wait to hear from Jamie.
    -Brian
    18.5" WSM, 22.5" OTG, 18.5" OTG-ish (Modified from OTS)

  3. #3
    TVWBB Super Fan Jamie Purviance's Avatar
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    Ha! Yes, I do sometime get a some pushback on the endless meals off the grills (but not often). Right now my equipment is about 50/50. I have a few gas grills and a few charcoal grills. My weird obsession might make a bit more sense if you know that I often use the gas grills as outdoor ovens. That is, I set them up for indirect heat and cook things like....pizza....on them.

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    I had to laugh reading this.

    "Enough with the grilling, Dad!!! We're going out for pizza!"

    "set them up for indirect heat and cook things like....pizza....on them."

  5. #5
    TVWBB Super Fan Jamie Purviance's Avatar
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    Truth be told, they do like my pizzas better than pizza for the take-out joint. I make my own dough. The recipe is in Weber's Ultimate Grilling. I also give a recipe for a Classic Tomato, Mozzarella. and Basil Pesto. This is followed by four variations that are easy to make: Mushroom and Garlic, Artichoke and Olive, Asparagus and Lemon, and Fontina and Pesto.

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