Below, one of my posts from years back, on baking loaf breads on the gas grill in my backyard. Some folks were having trouble with the bottom scorching and one solution is to crumple a bunch of aluminum foil and put it under the loaf so it insulates under the parchment. And here, click on the video for a TV appearance where I had a chance to show how to handle the dough for flatbreads on the grill (didn’t actually go outside).
Other summer posts:
Even in Minnesota it’s 83 degrees today, so out to the gas grill I went. Last summer, we did pizzas, and other breads on the gas grill (I like the Weber gas grills for this), but I never tried baking on a gas grill with a closed cast iron pot. The results are terrific– the crust is much better than last summer’s projects because the Dutch Oven traps steam next to the bread–you don’t have to add any other steam to the baking environment. But you also need to use a pizza stone under the pot, or it can scorch. Continue reading