Recipe of the Month

A backyard fire pit can be used in so many ways!

Throw some fire colorants in there for a beautiful, mesmerizing scene sure to wow the entire family*. Enjoy a fireside cocktail with friends. Or cook delectable apps, meals, & sweet treats right in your fire pit.

If you try any of our recipe suggestions, we'd love for you to let us know over on Facebook

OCTOBER 2017
Fire Pit Pizza

Fire Pit Pizza

Equipment:
Heavy-duty oven mitt(s)
Grilling tools
High-heat cookie sheet
Heavy-duty tin foil 
Grill grate for fire pit

Ingredients:
Pizza dough
Pizza sauce
Cheese
Toppings of your choice

Instructions:
Under such high heat, things tend to burn and stick. Reynolds makes a foil specifically for grilling. If you can't find that, use a non-stick spray on your foil. Cover your cookie sheet nice and tight with the tin foil.

Roll out your dough and put in on the tin foil and add your toppings.

Over a low-burning fire, place to cookie sheet on the grate, off center from the fire to get indirect heat. 

Let the pizza cook for a while, rotating it as needed to keep the crust evenly browned.Once the crust is almost done, use another piece of foil to tent the top of the pizza and redirect some heat to melt the cheese and toast the top of the crust. 

When your pizza is done, take it off the fire and be sure to use a trivet or other heatproof surface to place the pan. It will be super-hot! Enjoy.
source: iamahomemaker.com

 

AUGUST 2017
Grilled Smoked Sausage Skewers

Sausage Skewers cooked over a fire pit

Sausage:

2 pounds smoked sausages (such as kielbasa, chicken, andouille, beef)
Neutral cooking oil such as canola or safflower, for brushing
6 skewers (if wooden, soak for 30 minutes before grilling)

Sweet and sour chutney:
1/4 cup mango chutney
2 tablespoons whole-ground mustard

Tangy Dijon ale sauce:
1/4 cup Dijon mustard
2 tablespoons medium-bodied beer
2 teaspoons honey, or to taste
Pinch of kosher salt

Creamy horseradish dip:
1/4 cup mayonnaise
1 1/2 teaspoons prepared horseradish, or to taste 
1 teaspoon cider vinegar
Pinch of kosher salt
Pinch of sugar

Cut the sausages into 1 1/4-inch pieces on the diagonal.  Thread 4 to 5 pieces of sausage onto a skewer, leaving about 3/4 inch of space between each piece for even cooking. 

Lay the skewers parallel to a cooking grate over the fire. Cook, turning the skewers occasionally, until sausages are lightly charred and heated all the way through, about 4 to 6 minutes per side.

For the sweet and sour chutney, whisk chutney and whole ground mustard to combine.
For the tangy Dijon ale sauce, whisk the Dijon, beer, honey, and salt to combine. Add more honey, if desired.

For the creamy horseradish dip, whisk the mayonnaise, horseradish, cider vinegar, sugar, and salt to combine. Add more horseradish, if desired.

Serve the grilled sausages on the skewer or mixed on a platter with the dipping sauces alongside.
source: thekitchn.com

JULY 2017
Brown Sugar Pineapple Chicken

Ingredients

  • 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
  • 1/4 cup olive oil
  • 2 teaspoons cornstarch
Marinade/Glaze
  • 1 cup CANNED pineapple juice
  • 1/3 cup + 1 tablespoon) packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons Asian chili sauce (like Sambal Oelek)
  • 1 tsp EACH salt, garlic pwdr, ginger pwdr
  • 1/2 teaspoon onion powder
Garnish (optional)
  • chopped green onions
  • lemon zest
  • additional Asian chili sauce to taste

Directions

  1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
  2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
  3. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
  4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  5. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
  6. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
source: carlsbadcravings.com
*note: we don't recommend cooking over colored flames

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