Aug 3, 2017

BBQ Breads






Yes, we all grill beef, chicken and a variety of vegetables. We have even toasted hot dog buns and pita pockets on the barbecue before building the sandwich. But did you know you can actually bake the bread from scratch on your grill? Grilled bread has amazing flavor and smoky aroma that will take your dinner over the top.

These breads are usually simple affairs that can be mixed by hand. You don’t need to be a baker to stretch and flatten a piece and throw it on the barbecue. No special skills or equipment required.

Top them with shredded beef, chummus or other bean puree or grilled vegetables.






1 pound pastrami or homemade brisket, in one piece

3 Vidalia onions, sliced in rings

Kosher salt and freshly ground pepper





For the dough:

3 cups flour

1 tablespoon sugar

1 heaping tablespoon kosher salt

1 teaspoon instant yeast

1-1/4 cups hot tap water

2 tablespoons olive oil



Barbecue sauce of your choice for topping



Heat grill to medium high. Brush grates with an oil-dampened paper towel. Turn down one burner to low. Place pastrami or brisket on the hotter side of the grill.

Place sliced onions in a pan and sprinkle generously with salt and pepper. Place on the cooler side of the grill and allow it to cook until soft and caramelized, stirring occasionally.

Meanwhile, in a large bowl, combine 2-3/4 cups flour, sugar, salt and yeast. Add water and oil; mix just until smooth. Stir in remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 6 portions. Roll or stretch each into a 6-8” circle.

Remove beef and shred using 2 forks. Set aside.

Brush grate with a little more oil. Grill each circle, covered, over medium heat for 1-2 minutes on one side or until lightly browned. Set aside.

Spread barbecue sauce on each flatbread. Top with shredded brisket and sliced onions. Place back on the grill to crisp up. Serve immediately.






For the white bean puree:

1 (15-ounce) can white beans, slightly drained

3 cloves garlic, smashed

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and freshly ground pepper



For the Sun-dried Tomato salsa:

6 sun-dried tomatoes, packed in oil, drained and julienned

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

1/4 cup chopped flat-leaf parsley



4 roasted shallots, sliced thin



For the flatbread:

1 teaspoon instant yeast

4 cups all-purpose flour

1 tablespoon kosher salt

1 1/2 cups hot water

2 tablespoons olive or canola oil, plus more for bowl



Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to your taste. Set aside.

Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Set aside.

For the flatbread:

Combine flour, salt and yeast. Add water and oil; mix just until smooth.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into half. Heat grill to high.

Flatten flatbread dough and gently press into a large rectangle and place on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of bean puree, roasted shallots, and salsa. Return to grill, close cover and cook for 2 minutes longer. Serve immediately.




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