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No pizza dough, no problem. This week, we’ve got all the lighting fast and fun ways to make pizza on the grill—even with a baguette or tortilla. In fact, Faith’s new favorite “instant” pizza: chicken and watermelon with cheese on a corn tortilla. You’ll want to steal this idea. Plus, Alex Province invents “Biscuit Chili Dog Pizza” out of ingredients he saves for storms and power outages. For the scratch-cooks out there: a homemade pizza dough recipe from the editor of the new book The Total Grilling Manual, Lisa Atwood. Lisa also shares recipes for Grilled Peaches with Butter-Rum Glaze and amped up S’mores (think way beyond the grahams and chocolate). This one’s for you, campfire cooks! Finally, the gang experiments with beer ice cubes. Will the beer freeze enough and will the cubes keep our mugs ice cold? We shot video to answer that question. Listen (and watch!). It’s a Food Schmooze® pizza party with the works.
Aired: July 28, 2016
the beer ice cubes are good to keep from watering down your beer, but doesn’t it affect the carbonation? and wont you have to do different beer cubes for different beers you are drinking, or do you mix them, because beers are very different in taste………
Hi Joyce. In the 45 +/- minutes it took me to drink a glass of beer, I can’t say I noticed a lack of carbonation occurring. Or, if it did, it didn’t bother me. And sure. . .if you’ve got a mix of beers, best to keep track of which trays go with which beers. Try it out with a small party!