Break Out The BBQ!

Summer is here! The days are longer and the temperature is rising. It's time to drag out the grill and refill those propane tanks. 
We have come up with some out-of-the-ordinary recipes to cook up on the grill. Some of them may surprise you, but they are sure to delight you! Let's get grilling!



  • Pizza dough (Prepare your own recipe or use pre-made dough from the refrigerator section at the grocery store)
  • Olive oil
  • Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
  • Some flour or corn meal for dusting the cookie sheet or pizza peel


1 Make the pizza dough or use prepared pizza dough.
2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza - tomato sauce, cheese, and anything else you wish.
3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.
Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.
4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.
6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.
7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.
8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.
Slice and serve!

8 (8-inch) flour tortillas
2 cups shredded Cheddar cheese (about 8 ounces)
1 jar (16 ounces) Pace® Chunky Salsaor Pace® Restaurant Style Salsa
1 cup diced cooked chicken
4 medium green onions, chopped (about 1/2 cup)
Vegetable oil
1 container (8 ounces) sour cream

  • Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.
  • Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.
  • Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.

1 ripe pineapple
coarse salt (optional)
cooking spray
Remove the outer skin from a ripe pineapple. Cut length-wise, dividing the pineapple into eights (smaller pieces can be made, if you prefer). Remove the core of the pineapple as you work.
Lightly grease you grill top with cooking spray to prevent the pineapple from sticking and grill each piece for about 10-15 minutes, rotating every few minutes to ensure the pineapple is evenly cooked. Medium or medium-high heat work well, although you could cook the pineapple for a longer time at a lower heat, as well.
Sprinkle with a little coarse salt before serving, to enhance the sweetness of the fruit.
Serve warm, as a side or with ice cream.

  • 500g asparagus spears
  • Salt and pepper
  • 4 tbsp. olive oil
Method of Preparation:
  1. Preheat the BBQ to a high heat.
  2. Brush the asparagus with olive oil, then season well with salt and pepper.
  3. Cook the asparagus for 1-2 minutes on either side, or until cooked to your desired tenderness.



  • 3 medium ripe peaches, halved and pitted
  • 1 cup fresh blueberries
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 1 tablespoon lemon juice


  • Place two peach halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Sprinkle each with blueberries,brown sugar, butter and lemon juice. Fold foil around peaches and seal tightly.
  • Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 3 servings.


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