Baking on the Grill – Tips from the Pros
May 27, 2014
Grills don’t necessarily need to be limited to hot and fast cooking, they can also serve as an excellent baking device as VIP blogger Chris Grove from NibbleMeThis.com explains in these six quick tips.
- Use stoneware when baking on the grill. It seems to help keep the cooking temperature more steady and yields a better crust. I’m not picky about which ones, I have all different brands of loaf pans, pie pans, and muffin pans.
- Calibrate your cooking thermometer frequently. It’s hard to know what temps you are cooking at when your thermometer is off 10 or 15 degrees.
- Plan for a longer cook time. I don’t know what it is but even at the same temp as an oven would be, baked goods almost always take 5-10 minutes longer on the grill.
- Use a cake tester to check for doneness. See #3.
- Pizza stones aren’t just for pizza. They are like a cookie sheet for grills! Calzones, cookies, drop biscuits all bake well on a pizza stone.
- Get centered. If you bake at the bottom of your oven, the bottom of your bread burns. If you bake at the top, the top burns. Same thing for a grill. Experiment and find where the temperature center of your grill is. It is probably around the middle of the grill but you could be surprised.