Monday, July 23, 2012

Itsa me...Mario

Busy weekend in the household so I opted  for an old standby.  I dabbled in the pizza arts in college so I can throw a pretty mean pie!  

Grilled pizza with a bit of smoke puts store-bought and the national chains to shame. Give it a won't disappoint! 

      Smoked Cajun Pizza
  1. Dough ball (store bought for time's sake)
  2. Corn meal
  3. Pizza Sauce
  4. Mozzarella
  5. Homemade smoked cheddar (recipe for another time)
  6. Carolina Pride "Hot" Sausage
  7. Sweet onion
  8. Garlic
  9. Bell Pepper
  10. Shrooms
  11. Olive oil
  12. Liquid marinade for the chef

Primo at 400 degrees.  White oak chunks for smoke

Indirect heat set-up using Primo's "D" plates

Using corn meal to remove moisture, work dough to size of pizza stone.  Throw it in the air a few times for the  crowd!

Apply sauce and a thin layer of mozzarella, olive oil, and garlic

Arrange remainder of toppings starting with flat veggies and build your way up.  Top with pan-seared sausage and smoked cheese.  Finish off with another layer of mozzarella and olive oil

Grill for 20-25 minutes @ 400 degrees or until crust begins to brown.  Remove from grill and let your pie rest for 10-15 minutes.  Butter crust and sprinkle with parmesan for a nice touch.  


Thursday, July 19, 2012

History in Pictures

Here's a few photos....a food and fish diary to bring things up to speed.

                                                                         My precious
Nice Pompano from St. George Island
                                                                           Primo pizza
Spanish mack

Just my size  :)

Classic grub

Stuffed pork tenderloin

Smoked chicken and japs with local BBQ sauce

Hogs in a blanket

Whole chicken

Spadefish at St. George

                                                                         Perfect pie 
                                                                    Vegetarian night
Smoked prime rib by BIL

Classic ribs
Looby making a bream sandwich
Buddy's first fish (he's thrilled)
Orange Beach Red
$5.99 shrimp cocktail
Tossed mullet

How did it come to this?

I thought peer pressure stopped in your teens but apparently it has reared its ugly head again, this time in my 30's.  Some of you may know my lovely wife (aptly named "Wife" for purposes of this blog).  I must preface future comments by saying that Wife and I have been married for eight years- she is the love of my life, mother to my children and my best friend...a knock-out with brains to match.  Over the last three years she's become well-versed in all things relating to the blogs so I wasn't too surprised last week when she suggested that I start my own blog.  Wife, a former teacher, is an excellent writer and wordsmith.  I, on the other hand, am an accountant by trade (exciting I know) and naturally gravitate towards concrete numbers, Excel spreadsheets, and financial statements so my initial reluctance to enter the blogosphere was surely anticipated by Wife.  But her attack plan was calculated as she readily countered with the age-old adolescent prodding..."Everybody's doing it,"  "It will be fun,"  "It's cool," "Just try it."  And somehow amidst  flashbacks of middle school combined with modern-day technology, I ended up with Smokin' In Sugar Hill.

As previously stated, my talents are not based in the arena of literature, but through the years I have prided myself on a few hobbies that will serve as the basis for Smokin' In Sugar Hill:

  1. The art of backyard grilling
  2. Recreational fishing

  I will do my best to document my trials and tribulations relating to these simple but fun areas and hopefully provide an interesting read in the process.

Thanks for following!