May 17, 2016 • Page 4 shop online at www.missourivalleyshopper.com Grilled Pizza Aluminum foil Directions Make pizza on your wood pellet grill with this creative recipe for the whole family. Makes 4 individual pizzas. 1. Thaw the frozen white pizza dough and let rise as directed on package. Divide dough into fourths and flatten each fourth with fingers and palms until it is thin. Brush both sides with olive oil and place each pizza between 2 pieces of wax paper. Set aside. Ingredients 1 (1 lb package) frozen white pizza dough Olive oil ½ jar pizza sauce 1 lb mozzarella cheese, shredded ½ lb pepperoni, thinly sliced 4 small mushrooms, sliced Oregano 1 oz Parmesan cheese Pellet Baked Beans Ingredients: • 1 ¼ cups of navy beans • 1 Onion • 1 teaspoon of dry mustard • 1/2 teaspoon of salt • ¼ cup of dark brown sugar • ¼ cup of GMG Cattle Drive BBQ Sauce • ¼ lb. of bacon • 2 tablespoons of molasses • 8 oz. can of crushed pineapple We can do this the easy way, or we can do it the hard way. If you like easy, then skip the next paragraph. This makes enough for about 6 hungry people, or 8 not-so-hungry people. Let’s Get Started: 1. Soak 1 ¼ cups of navy beans overnight in cold water. In the morning, cook the beans in the same water for about an hour or more until the beans are tender. In the meantime, fry about ¼ lb. of bacon (or cook it on your Green Mountain grill at 275 for about 20 minutes). Drain the beans, but keep the liquid. Mix the bacon into the beans. 2. Easy: use canned Campbell’s Pork and Beans 3. Mince a small onion and sauté it in 1 teaspoon of the bacon grease or butter until translucent. Add 2 tablespoons of molasses, ¼ cup of dark brown sugar, ¼ cup of GMG Cattle Drive BBQ Sauce, 1 teaspoon of dry mustard, and 1/2 teaspoon of salt. Bring to a boil. 4. Add this mixture to the beans your prepared or to the Campbell’s beans if you used the lug nut method. Stir in an 8 oz. can of crushed pineapple, including the liquid. Pour this into a disposable aluminum pan. Add the water you saved, making sure the beans are immersed. 5. Bake in your grill at 165 for an hour, and then turn up to 325 for an additional hour. 2. Preheat grill to 425°F and prepare pizza toppings while grill is heating. You’ll Also Need Wax paper Pizza stone (optional) 4. Remove dough from the grill and place on a piece of aluminum foil with the 3. Remove wax paper from dough and place directly on cooking grid or on a pizza stone. Cook dough on one side for about 3–4 minutes, or until topside is slightly puffed and bottom is crisp. grilled side up. Brush with pizza sauce and scatter cheese over the sauce. Place pepperoni and mushrooms on top (or other desired toppings). Sprinkle on oregano and Parmesan cheese. 5. Use a spatula to place pizzas back on the cooking grill with toppings side face up. Cook 3–4 minutes, or until cheese melts and bottom is crisp and brown. tips – Save time by using premade pizza crusts, available at your local bakery or grocery store. – Lay out small pizza crusts with a variety of ingredients as a fun, buffet style so everyone can make their own pizzas. – Experiment with a variety of ingredients like roasted bell peppers, goat cheese, onions, Italian sausage, ground beef, bacon, olives, fresh basil, anchovies, tomatoes, shrimp, spinach, or avocado. Do not add raw meats as toppings. Spatchcocked Chicken Recipe adapted from Better than Bouillon. For more information about Better than Bouillon, visit betterthanbouillon.com. cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl. Ingredients 1 (4 pound) whole chicken, backbone removed ¼ cup vegetable oil 2 tablespoons Better Than Bouillon® Organic Roasted Chicken Base ½ cup ketchup ½ cup dark brown sugar 2 tablespoons apple cider vinegar 1 tablespoon paprika 1 tablespoon ORIGINAL Louisiana Hot Sauce 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground black pepper Rub the chicken under the skin and outside of the skin with the barbeque sauce. Cover the chicken with plastic wrap and refrigerate for 2 hours and up to 8 hours. Instructions Lay the chicken flat, breast side up, onto a Perforated Grid lined with aluminum foil. Brush the chicken with the vegetable oil. Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C. Remove the chicken from the refrigerator and let it rest while the EGG is heating. Place the chicken onto the EGG skin side down. Grill for 15 minutes. Turn the chicken and continue to cook for 35 - 40 minutes or until the internal temperature reaches 165 °F/74°C. Remove the chicken from the EGG and let rest for 10 minutes before slicing. Serves 4 Mix the chicken base, ketchup, brown sugar, Spicy Chili Beef Jerky For a snack that’s hot, hot, hot, smoke this spicy jerky on the Traeger, then snag a bite whenever your fire is running low. Ingredients • 1 cup Traeger Chili Sauce • 1/3 cup Beer • 2 Tbsp. Soy Sauce • 1 Tbsp. Worcestershire Sauce • 1 Tbsp. Morton Tender Quick Curing Salt • 1 Tbsp. Pickled Jalapeno Peppers, minced • 2 lbs. Flank Steak, cut into ¼” thick slices • 1 cup Traeger Chili Sauce • 1/3 cup Beer • 2 Tbsp. Soy Sauce • 1 Tbsp. Worcestershire Sauce • 1 Tbsp. Morton Tender Quick Curing Salt • 1 Tbsp. Pickled Jalapeno Peppers, minced • 2 lbs. Flank Steak, cut into ¼” thick slices Preparation In a mixing bowl, combine the Traeger Chili Sauce, beer, soy sauce, Worcestershire sauce, curing salt, and pickled jalapeño peppers. Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the beef from the marinade; discard marinade. Dry beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate or smoke shelf. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when bending a piece. Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. Pro Tip: you can use this recipe for any cut of beef or wild game. Enjoy! REWARD YOURSELF! finding the right job is easier than you think LET THE BBQ BEGIN! when you’ve got the right direction Stop searching. 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