GARLIC KNOTS
Makes about 24 servings
My family goes crazy for these garlic knots, and I think you will, too! They are soft, slightly chewy and drenched in an addictive garlic butter. Serve them as an appetizer or game day treat with a bowl of marinara for dipping.
Nonstick spray
All-purpose flour, for dusting
1 lb (455 g) fresh pizza dough, at room temperature for 1 hour
½ cup (112 g/1 stick) salted butter
1 tbsp (10 g) minced garlic
¾ tsp dried parsley
½ tsp salt
¼ tsp freshly ground black pepper
Grated Pecorino Romano cheese, for topping
Marinara sauce, for serving
Spray a sheet pan with nonstick spray, then set aside.
Set up the EGG for 500°F (250°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 500°F (250°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 65 percent open. Make minor adjustments as necessary.
As the temperature in the EGG nears 300°F (150°C), as measured at the dome, add the convEGGtor, legs up, then the cooking grate and then the pizza stone. This will allow the pizza stone time to gradually come up to temperature with the grill.
Sprinkle flour onto a hard, flat work surface and roll the dough into a 6 x 12–inch (15 x 30–cm) rectangle. Using a sharp knife or pizza cutter, cut the dough into twelve 6-inch (15-cm)-long strips. Stretch and roll each strip until it is 12 inches (30 cm) long. Cut the strips crosswise, making 24 pieces. Tie each strip into a loose knot and place on the prepared pan, spacing them about 2 inches (5 cm) apart. Allow the dough knots to rise in a warm place until they puff up to almost doubled in size, about 20 minutes.
In a small saucepan melt the butter over medium-low heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes. Remove the pan from the heat, stir in the parsley and season with salt and pepper.
Once the cooker comes up to temperature, brush the knots with half of the butter mixture. Place the pan on the baking stone. Close the lid and cook until the knots are crisped and golden brown, about 15 minutes.
Remove the knots from the grill and brush with the remaining garlic butter. Dust with the Pecorino Romano cheese and arrange them on a platter with a side of marinara sauce for dipping.