• April

    2

    2024
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April Grilling Recipes

Five delicious recipes that can be made using one of our new featured products by Halo.

We are launching 3 new products in our showrooms this month. The Halo Pizza Oven, the Halo Pellet Grill, and the Halo Griddle. Stop by your local G&B Energy for more information or visit us online at gbenergy.com.

Detroit Style Pizza

Ingredients

  • 14 oz water
  • 1 tsp Active Dry Yeast
  • 2 ½ Tbsp Olive Oil
  • 23oz Bread Flour
  • 2 tsp Salt
  • 1 Tbsp Sugar
  • 12 x 12” Pizza Pan

Pizza Dough Recipe

  1. Add yeast to barely warm water in a large bowl (approx. 98°F) and set aside. Get another large bowl and add the flour and sugar, and mix.
  2. Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture ½ cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
  3. Place into airtight container with enough room for dough to double in size. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a minimum of 12 hours and max of 36 hours.
  4. After bulk fermentation, cut into 2 19oz dough balls and place into airtight containers and cold ferment for another 2-3 days for best results. Dough balls can continue to individually ferment in fridge for as little as 12 hours and up to 1 week.

Making the Pizza

  1. After cold fermentation, remove one of the doughs and grease a 12×12” pizza pan with 3 Tbsp olive oil, and place your dough ball in the pan covering it liberally with the olive oil and begin stretching it to all sides and corners of the pan. With the dough being cold, it will not be able to reach the sides and corners yet. Cover pan with a cookie sheet and allow dough to rest for one hour.
  2. With greased fingers, continue stretching the dough. Cover the pan again and allow the dough to rest for another hour.
  3. Stretch one last time until all sides and corners are touched by the dough. Cover with a cookie sheet and allow to rest + proof for 2 hours.
  4. Lightly oil dough and “dimple” the dough using your fingers about every half inch from top to bottom (only once). Cover with cookie sheet and allow dough to proof for 3 hours.
  5. Preheat Versa 16 pizza oven on high for 10 minutes. The stone temp should be between 500-550°F. Dial to low and place the dough (without toppings) in the oven to par-bake. Par-bake for 5 minutes.
  6. Remove and top with desired toppings.
  7. Place back into the oven on low for another 5-7 minutes.
  8. Allow to rest for 5 minutes and remove from pan. Slice and enjoy!

Recipe adapted from Halo


Grilled Cheese Cheeseburgers
Grilled Cheese Cheeseburger

Ingredients

  • 4 1/3 lb. Beef Patties (80/20 recommended)
  • 4 Potato Rolls
  • Salt and Pepper to taste
  • 2 Garlic Cloves
  • 8 Slices of America Cheese
  • 9 Slices of Monterey Jack Cheese
  • Butter for Buns

Instructions

  1. Preheat your griddle on high for 10 minutes with the lid closed.
  2. Place the burger patties on and sear both sides of each patty until you get a nice crust.
  3. Butter the buns and place on the griddle until golden brown.
  4. Place patties on the warming rack and top with 2 layers of American and Jack cheese.
  5. Close in those burgers with the top bun and wrap in foil to melt the cheese. Enjoy!

Recipe adapted from Halo


Smoky Sweet Salmon

Ingredients

  • Salmon
  • 1 cup Brown Sugar
  • 1 Tbsp Dill
  • 1 Tbsp Bourbon Smoked Chili Powder
  • 2 Tsp Salt
  • 1 Tsp Granulated Garlic
  • 1 Tsp Granulated Onion
  • Mustard

Instructions

  1. Preheat you grill to 200°F.
  2. Put about a tsp of mustard on the salmon, just enough to get the seasoning to adhere.
  3. Mix dry seasonings together in a bowl and then apply very liberally to the salmon.
  4. Place salmon skin side down on your grill and smoke it until the internal temp hits 140°.
  5. Serve with cream cheese and fancy crackers.

Recipe adapted from Halo


Chili Cheese Dip

Ingredients

  • 1 brick of Cream Cheese
  • 1 can of Hormel Foods Meat Chili (15 oz can)
  • Shredded Colby Jack Cheese (approximately 2 cups)
  • Green Onions
  • Tortilla Chips

Instructions

  1. Preheat pellet grill to 350°F.
  2. In a 12-inch cast iron skillet, use a spoon to mash the brick of Cream Cheese into a base layer.
  3. Spread the meat chili evenly over the cream cheese layer in the skillet.
  4. Sprinkle the shredded Colby Jack Cheese over the chili layer, using approx. 2 cups.
  5. Place the skillet in a preheated smoker and bake for about 25 minutes, or until the cheese is melted and bubbly.
  6. Remove the skillet from the smoker.
  7. Finely chop the green onion and sprinkle them over the melted cheese and chili.
  8. Serve with tortilla chips for dipping.

Recipe adapted from Halo


French Toast Banana Pudding

Ingredients

  • 3 Bananas – Sliced
  • 1 – 14oz can of sweetened condensed milk
  • 2 ½ cups whole milk
  • 2 – 3.4oz boxes of vanilla pudding mix
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 Tbsp sugar
  • 1 load of bread (whole wheat, sourdough, French, etc.)
  • Butter for cooking

Instructions

  1. Preheat griddle on medium high and mix all French Toast ingredients together.
  2. Cook French Toast on the griddle and allow to rest for 10 minutes while you mix the pudding ingredients together.
  3. Slice up bananas into ½ slices and mix in all the other ingredients until it’s a chunky mixture.
  4. Cube up the French toast and top onto the pudding and finish with a drizzle of maple syrup. Enjoy!

Recipe adapted from Halo

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