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I can't imagine anything better than what I'm going to have for supper tonight.

A big bowl of good, hot chili with plenty of grated cheese and chopped red onions on it. I'll wash it down with a glass of buttermilk. Plain bread to mop the chili bowl with.
I've got the world's best chili recipe if anyone's interested.

Bill that sounds really good, I am plumb out of Chili Meat.

I'm interested.

We had chili-ish last night. 'Cept I leave out the onions and we eat it with tortilla chips. Oh, and I'll pass on the buttermilk. I'd choose iced cold Shiner Bock instead.

I think my favorite meal is homemade pizza. Unfortunately I make it rarely. I can't stand pepperoni so never buy it. Bob swears heaven will have all the pepperoni pizza he wants.

Please post the recipe.

Here's a link to the recipe.
Notes- Don't do as the directions say and put the flour and oil roux in at the beginning. If you do it will stick to the bottom of the pot and burn. Put it during the last 30 minutes of cooking and stir it a lot. It is important to use it. It thickens the chili and adds a lot of depth to it.
The directions call for kidney beans. I usually use pinto beans or black beans. I don't think it makes much difference.
I've been making this chili for several years and it's addicting.

http://www.tastebook.com/recipes/298112 ... obin-Chili

millergrovesue wrote:I'm interested.

We had chili-ish last night. 'Cept I leave out the onions and we eat it with tortilla chips. Oh, and I'll pass on the buttermilk. I'd choose iced cold Shiner Bock instead.

I think my favorite meal is homemade pizza. Unfortunately I make it rarely. I can't stand pepperoni so never buy it. Bob swears heaven will have all the pepperoni pizza he wants.

Have you ever grilled pizza over charcoal?
It's super.

Thanks for the link.

BillB wrote:

millergrovesue wrote:I'm interested.

We had chili-ish last night. 'Cept I leave out the onions and we eat it with tortilla chips. Oh, and I'll pass on the buttermilk. I'd choose iced cold Shiner Bock instead.

I think my favorite meal is homemade pizza. Unfortunately I make it rarely. I can't stand pepperoni so never buy it. Bob swears heaven will have all the pepperoni pizza he wants.

Have you ever grilled pizza over charcoal?
It's super.

No. But it sounds interesting. Next time we have pizza we'll have to try it.

Put the uncooked crust on the grill until it stiffens up and has light grill marks on it.
Take it off and brush olive oil over the side you just grilled. Put your toppings on it. Put it back on the grill and close the top.
Leave it until the cheese is melted.
I think you'll like it.

Thanks BillB!

BillB wrote:Put the uncooked crust on the grill until it stiffens up and has light grill marks on it.
Take it off and brush olive oil over the side you just grilled. Put your toppings on it. Put it back on the grill and close the top.
Leave it until the cheese is melted.
I think you'll like it.

Thanks for the info. Bob and I were just discussing how to do it. Wonder if it would work with thick crust pizza. That's what I typically make. I guess it would but would take a little longer to cook.

millergrovesue wrote:

BillB wrote:Put the uncooked crust on the grill until it stiffens up and has light grill marks on it.
Take it off and brush olive oil over the side you just grilled. Put your toppings on it. Put it back on the grill and close the top.
Leave it until the cheese is melted.
I think you'll like it.

Thanks for the info. Bob and I were just discussing how to do it. Wonder if it would work with thick crust pizza. That's what I typically make. I guess it would but would take a little longer to cook.

I'm sure it would work.
One pointer- Pop all the big bubbles that form on the dough when it first goes on the grill. They won't burst themselves and will cook in if you don't.

BillB wrote:One pointer- Pop all the big bubbles that form on the dough when it first goes on the grill. They won't burst themselves and will cook in if you don't.

Yes, I learned that after trying to put toppings on those big cooked bubbles. Doesn't work very well.

Pizza on the grill sounds interesting.

But, buttermilk? That sounds like something from the turn of the century.

"But, buttermilk? That sounds like something from the turn of the century."

I haven't had real Butter Milk since the middle 1960s; cultured Butter Milk is a substitute.

Here's a pretty good video on grilling pizza.
It's about the way I do it.

http://www.weber.com/weber-nation/blog/ ... -the-grill