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5 Pepper Pizza

 

5 Pepper Pizza we love pizza and the Big Beef flavor of smoked roast beef. Last week we smoked up a pot of “La Carne del Diablo” or “The Devil’s Beef” on the gasser. A 4-pound chuck roast, 5 different Chile peppers, onions and garlic for a 5 hour cook. All with a “Kiss of Smoke” from a wedgie loaded with GMG’s Texas Blend pellets! 

We had a lot of tender spicy shredded beef some fiery beef burritos last week, “El Burrito del Diablo” or “The Devil’s Burrito”. So, we thought we would do a big pizza with our 5-pepper sauce instead of pizza sauce and plenty of our Mexican shredded beef. Green Mountain’s Pizza Oven makes pizza super easy…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

5 Pepper Pizza
A Wood Pellet Grill Recipe

Prep Time: 10 minutes after the dough is ready
Cook Time: 6 min. Temp. Grill 285* (140c) stone Temp. 581*
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills BBQ Pellets Texas Blend

Ingredients: 5 Pepper Pizza

  • 1 – 1lb. ready- made dough ball
  • 1 ½ cups our 5 Pepper Sauce (or your favorite sauce)
  • ¾ lb. your favorite pizza cheese, shredded
  • 2 cups our Mexican shredded beef
  • Sliced canned jalapenos, to taste
  • Roasted red peppers, to taste
  • ½ large sweet onion, chopped and sautéed

5 Pepper Pizza
A Wood Pellet Grill Recipe

Cooking Directions: 5 Pepper Pizza

Preheat your pizza oven, I found that on my JB grill if I set the temp. to 285* (140c) it gives me stone Temp. 581*.

Roll out your dough and build your pizza. Sauce, Cheese, Beef and peppers and onions. Ready for the GMG pizza oven.

Tip: It is easier to put your pizza together on your pizza peal than picking it up after you build it.

I turn my pizza every 2 minutes for 6 minutes for a nice golden pizza. This will vary a bit depending on the crust you are doing. This was a thick crust pizza.

When the dough is bubbly and golden it’s time to bring it in.

I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

5 Pepper Pizza
A Wood Pellet Grill Recipe 

Roll Out the Dough

 

The 5 Pepper Sauce

 

Pile on Cheese and Meat


5 Pepper Pizza
A Wood Pellet Grill Recipe 

Meat and Peppers

 

Sweet Red Peppers and Onions

 

Into the GMG Pizza Oven


5 Pepper Pizza
A Wood Pellet Grill Recipe 

Turn it Every 2 Minutes For 6 Minutes

 

Let’s Eat!!!


5 Pepper Pizza
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

http://datenightdoins.com
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Date Night Heat”, Add a Little Heat To Your Meat”
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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com
Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)

https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-
Our Cutlery Provided By:

 

http://datenightdoins.com

This Post Has One Comment

  1. Jealous. I have worked in all 50 states, and 4 countries, and I love your food/recipes most.

    Kirk Havermahl
    Superintendent
    G&G Specialty Contractors

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