I made bread today (Yeasted Dill Bread from Simply in Season. Very yummy). This in itself is unremarkable. What is remarkable, however, was the baking method. It’s kinda hot today, in my part of the world, and on hot days like this, I don’t like to turn on the oven. Or the stove, for that matter. It makes the house that much hotter. But I really wanted to make the bread. What to do? Make it in the barbecue, of course! I have a gas barbecue, and so I heated it up, then turned off one of the burners and put the bread on the side that didn’t have a flame. Poof! Outdoor oven! Turned out beautifully.
I can’t take credit for the idea, though. The seed was planted by my neighbour who told me last year that she’d made pizza on the grill. It’s the same idea – heat up the ‘cue, turn off one of the burners, put the rolled-out dough (no toppings) right on the grill (this works better if you have a peel). Flip it over after a couple minutes, load it up with toppings, close the lid, come back in 10 minutes, and you have fabulous grilled pizza.
Anyway, this opens up whole new vistas of summer eating. It’s going to be another scorcher tomorrow. What next? Barbecued cookies?