Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. This Argentinian grill will get your flame on!

I want to marry it, but it would just be to eat her family at the wedding. As Frank's health faded, the women took over. Takes. Pepe's uses whole, live fresh Littleneck clams from Rhode Island and shucks them on site. AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 3,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. One 14" pizza, enough for 2 or 3 people. Broke, illiterate, and only 16 years old, he made the crossing with waves of immigrants in 1909.

For this recipe I try to find fresh shucked clams first, fresh frozen second, and sometimes, I buy live clams and then I cheat. Period.

They also have a location in Yonkers, NY. If you are using a stone, put it into the cold oven and let it heat at least 30 minutes. And our employees have the same feeling and respect, like it's an honor to work at Pepe's. Instead of using lemon juice, as most…, Grilling steaks used to terrify me because I was sure I’d burn the outside and the inside would still be raw. I want them as close to raw as possible, but this step makes shucking the sooooo much easier. The flat top does the burgers and the fryer does the fries. New Haven is famous for Yale, but to foodies, it's an old haven for pizza, the most famous of which is the white clam pie at Frank Pepe Pizzeria Napoletana, founded in 1925. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Entertaining outdoors has been such a surprise pleasure during these difficult times. 1) Try to post your question to the appropriate page. Throw some cornmeal on the peel or pan to help the dough slide on and off, and for a bit of flavor.

Makes. 2) You can use a frozen dough from the grocer, just not a precooked dough. If Frank Pepe knew I did this he would ban me from his establishment for life, but it works fine, and there is no Meathead blood in the pizza.

When he founded his pizzeria in 1925, Frank Pepe was a pioneer of coal-oven crusts and mouthwatering toppings. Toss the flour on your work surface and spread it thin. 4) Bake until the dough on top and the bottom is tan to golden. The best…, Peach season is in full swing and I just made the most delicious peach pie! We go a step further. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Our talented team of paid moderators will be with you shortly. 3) Pat the clams dry and place them on the dough, spreading them out evenly, and take them to within 1" of the edge. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here. It can take as little as 5 minutes or as long as 20. If you shuck clams, add another 45 minutes. Click here to read how we test, about our medals, and what they mean. To get permission, just click here. 5) Remove, slice, and serve with a cold lager beer, a wheat beer, or a crisp Sauvignon Blanc. Mix the garlic and 1/4 cup olive oil in a small bowl. Canned whole clams are cooked in the canning process and have an inferior flavor and they can be very chewy, but in a pinch, they work. I'd advise against minced clams because they are so small and will get rubbery. Knead the dough about 6 times on a lightly floured surface. About the clams. Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. The oil will pool but don't worry, it will spread out in the oven. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke. The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use.

If you want, a few flakes of red pepper are nice, and if you absolutely must, a few chunks of chopped of tomato are good, but heretical. Click here to learn more about benefits to membership. RECIPE: Frank Pepe's White Clam Pizza.

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. A full-time waitress since 1985, she clearly loves the place, loves its employees, and loves her customers.