Specifications

A
ppetizers
& Soups
Individual Pizzas
Nachos
Seafood Appetizers
Wiener Bites
W
hen baking, place a nickel coated
rack between the cast iron grills and
the baking pan to stop direct heat
contact.
Cheese Stuffed Mushrooms
Potato Skins
Bruschetta
Golden Crispy Mexi Fries
Grilled Chicken
Quesadillas
Grilled Sausage Rolls
“Cackalacky”
Chicken Lollipops
TIP
Individual Pizzas
Makes 4 pizzas
1 1 Pound Frozen White Dough
Garlic Flavoured Olive Oil
1/2 Jar Pizza Sauce
1 Pound Mozzarella Cheese (shredded)
Oregano
½ Pound Pepperoni (thinly sliced)
1 Small Mushroom (sliced, drained)
1 Ounces Parmesan Cheese
Suggested Backwoods Wood Pellet Flavor: Alder or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM
Thaw the frozen white bread dough and let rise as directed on package. Divide dough into fourths
and flatten each fourth with fingers and palms until it is quite thin. Brush both sides with oil and place
each fourth between 2 pieces of waxed paper. Prepare topping ingredients and place near grill.
Remove waxed paper and place dough on cooking grid. Cook until topside is slightly puffer and outside
had grid marks and is crisp, about 3 to 4 minutes.
Remove dough from the grill and apply topping; place them on a piece of aluminium foil with the
grilled side up. Brush with pizza sauce and scatter cheese over the sauce. Top with green onion,
roasted red pepper strips, mushrooms and pepperoni. Sprinkle with oregano and parmesan cheese.
Use a spatula to place pizzas back on the cooking grill with cheese and toppings side up. Cook until
cheese melts and bottoms are browed, about 3 to 4 minutes.
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! You can save time by using the pre-made pizza shells available at your local
bakery. Because of individual taste, it is best to use smaller size shells, and layout a
variety of toppings, buffet style.
VARIATION: A variety of ingredients may be used on the pizzas. Use choice of: roasted
red, green, orange and yellow bell peppers, goat cheese, thinly sliced partially cooked onions, Cooked
mild Italian sausage, ground beef, crisp bacon pieces or chicken chunks. Sliced Black Olives. Fresh
Herbs. Marinated artichoke hearts, drained, cut into quarters. Chopped fresh tomatoes. Pepperoni.
Thinly sliced avocado. Anchovies. Shrimp.
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Makes 2 – 3 servings
6 Medium Shrimp (shelled and deveined)
6 Scallops
6 Firm White Fish Fillets (cut in chunks)
9 Bacon Slices (cut in half crosswise)
18 Mushroom Caps
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / HIGH
Wrap shrimp, scallops and fish chunks in bacon. Onto each skewer (pre-soak wooden
skewers 30 minutes) thread 1 mushroom cap followed by shrimp, scallop, fish chunk and second
mushroom cap. Cook over medium-hot grill until fish is cooked and bacon crisp. About 10 minutes.
Serve with your favourite seafood dip or tartar sauce.