South Hollow Cooking

Recipes from South Hollow Road

Grilled Pizza July 6, 2007

Filed under: BBQ Recipes,vegetarian — southhollow @ 12:10 am

We forgot to get a picture of the grilled with all the toppings on it. That’s probably because it is was so delicious, it was devoured in under 5 minutes.

This is what the dough looks like right before it comes off of the grill. The trick with grilled pizza is to grill the dough first, remove it from the grill, wait until it is cool enough to handle, and then top with your favorite pizza toppings (we like pepperoni, grated fresh mozzarella, tomato sauce and basil). You can finish it back on the grill or in the oven. Dough can be grilled ahead of time.

We first made this at Emily’s birthday party, and made the mistake of tripling the dough recipe. It was tiresome and boring to make 12 pizzas. The next time, we made 1 batch of dough and served it as an appetizer.

You can follow your own pizza dough recipe, or use mine (or buy dough from your local pizza parlor or supermarket). I use the dough cycle on my bread machine, but you are welcome to knead it yourself.


1 1/3 cups water
1/4 cup extra virgin olive oil

3 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 packet Fleishman’s yeast

I pack my dough in a gallon-size ziploc bag, and coat the inside of the bag with about a teaspoon of olive oil beforehand. The dough rises nicely inside the bag.

One ball of dough makes 4 12-inch pies. Cut or seperate the ball into 4 pieces, and stretch them out until the dough is about 1/8-inch thick. Coat one side with olive oil and place it on the grill, oil-side down. Cook until brown, oil the other side and flip. Remove from fire when both sides are done. I like them slightly burnt. Cook them to your taste.

Pizza is my favorite food. I have a pizza stone in my oven, and have been making it at home for years. But my home oven only heats to 450 degrees, and the pizza is never as good as this.

By Sarah


Texas Brisket July 5, 2007

Filed under: BBQ Recipes,Beef,Main Courses — southhollow @ 11:51 pm

Jesse made this amazing brisket. It was peppery and crispy on the outside, and succulent and tender on the inside. That’s Solomon in the background. He’s a sub-standard poodle.

Use a variation on the BBQ Rub for Chicken and Ribs, adding one additional Tablespoon of salt. Score the fat on the top of the brisket with a sharp knife, just deep enough to cut through fat, not all the way to the muscle. Thoroughly cover the meat with the rub, working it into the meat as much as possible. Wrap the rubbed meat tightly in plastic and refrigerate for 24 hours.

Ignite a full chimney full of hardwood charcoal. Soak wood chunks in water. When the coals are ready, bank them against one wall of the kettle/grill. Put the brisket on a sheet of alum. foil fat side up, on the cool side of the grill, with a flap of foil folding over the meat, to act as a shield. As seen here (though this is a pork shoulder):

Drain the woodchunks, and place them on the pile of coals, then quickly cover the grill, positioning the vents opposite the burning coals, so that smoke will be pulled over meat. The grills internal temperature will surge to nearly 400 degrees. The ideal internal grill temperature is 250-300 degrees. Add additional fuel to the fire as necessary, un-soaked wood chunks or charcoal. Try to open the grill as little as possible. After 2-3 hours, remove the brisket, and wrap tightly in alum. foil and return to grill. Cook for another 2-3 hours, the internal temperature of the brisket must reach 210 degrees, in order for all of the connective tissue to be “dissolved”, or cooked to tenderness. Remove brisket, place in a paper grocery bag and fold over loosely, then place on a rimmed baking sheet, and let rest for 1 hour. Slice thinly against the grain, then toss with sauce. Serve on rolls with pickles and coleslaw.

I have been very successful cooking this on a gas grill as well. Use an iron smoke box like this, or you can wrap soaked wood chips in double layer of alum. foil and place near heat source of grill. Gas grill’s make sustaining the low cooking temperature very easy, try and keep the internal temp between 250-300 degrees.



Welcome to South Hollow Cooking

Filed under: BBQ Recipes — southhollow @ 11:46 pm

Emily and Jesse love to cook. If you’re lucky they’ll invite you over for a BBQ. If not, you can come here and voyeuristically experience their food. Or make it yourself.