6 burner gas bbq grill with side burner Rock Recipes: Grilled pulled pork pizza

Summer is the barbecue season.Including your pizza.For this week's summer BBQ series Rock recipes, Barry Parsons has a great recipe for grilled pizza with some delicious pulled meat.Take a look at the recipe below.Grilled Pork Pizza 4-Roast pork with a 5 pound pig shoulder.Skinny like a thorn centreloin will not work properly.Dry rub the entire surface of the pork shoulder with a large amount of smoked summer spices.You have to stick to the meat as much as you can.Cover the barbecue with plastic wrap and leave it in the refrigerator for up to 48 hours;The longer the better, but at least 6-Eight hours.Prepare several cigarette bags by soaking hard wood chips in the water for up to an hour.Cherries, apples, mesquette, or pecans are all great.Wrap several soaked pieces of wood tightly in a layer of double weight-Tariff aluminum foil for each cigarette pack.Poke a few small holes at the top of the cigarette bag with a knife tip.Depending on how smoky you like to pull pork, you can use it for about an hour, but 3-Four packs is enough-It will bring a lot of smoked flavor to the pulled pork.Open only one burner of the gas grill.Place dry friction roasting on the other side of the burner used;You don't want to put the meat in a place that is heated directly.Adjust the heat to close to 250 Fas.Depending on the size of the cooking, it takes up to 8 hours to bake.During this period, a smoke pack is placed on the gas flame.I like to keep it in place with a vegetable baking pan with holes in the bottom.Change the cigarette pack about once an hour.The roast should be removed from the bone and will become tender after it is fully prepared.As an alternative, you can smoke a few hours of barbecue to pass on the smell of smoke, then transfer it to the Foven of 250 and cook it in a covered baking tray for a few hours.Flat bread pizza dough make enough dough for 10 independent sized pizzas.If you don't use it all, the dough part can be frozen in a sealed plastic container for a period of time.4 cups flour1/2 teaspoons instant rise yeast11/2 cups of warm water 2 teaspoons sea salt2 tbsp olive oil Place all ingredients in a bowl of a stand mixer with dough hooks.Mix for 5-Travel at medium speed for 10 minutes.You may need to add more flour, one tablespoon at a time, until the dough does not stick to the side of the bowl.Alternatively, stir together with a wooden spoon before turning out the flour breadboard and kneading 5-10 minutes.Cover the dough for about an hour until the dough is doubled in size.Turn the dough onto the surface of the flour and rub it for a few more minutes.Split into about 10 equal parts (I weighed 5 ounces for a single pizza ).Form a ball and let rest 10-15 minutes before stretching or kneading the dough into about 8 inch wheels.Preheat your gas grill to medium fire or so and place the stretched dough part directly on the grill at one time.Watch these carefully, adjust the temperature and move them on the grill as needed.When the bubbles appear, it's time to flip them and grill for about a minute.To prepare a separate pizza, turn off the burner on one side of the grill and place one or two flatbread on the other side.Flat bread that you don't want to heat directly.Sprinkle a few tablespoons of your favorite pizza sauce on flat bread.I like to make pizza sauce myself and put it in the fridge of the small container when I need it.Add small pieces of pulled pork, red onion and small pieces of fresh mozzarella cheese or bocconcini cheese to the top of the pizza and cover the grill.The cooking time will vary for different grills, but try to keep the internal temperature around 400F until the cheese melts and the bottom of the pizza is crisp.I like to turn the pizza 180 degrees around half the cooking time to make sure the cooking is even.