Made specifically for the hardcore KettlePizza user or professional who wants faster cooking cycles and higher dome temperatures for near Neopolitan pizza results. The KettlePizza ProGrate & Tombstone Combination Kit contains a unique stainless steel grate that has openings on the sides for fast refueling. Use this kit with the 22.5″ KettlePizza unit and all one has to do is remove the grill lid and drop down charcoal or hardwood chunks. The product also has a special elevated fire basket in the rear where hardwood chunks can be added. Having hardwood at the same level as the stone allows more heat to circulate into the dome of the chamber providing even higher temperatures for faster cooking cycles.
The most important component in this kit is the tombstone shaped 5/8′ cordierite pizza stone. This stone is 15.7″ x 14.5″ with a rounded edge. Since it is thicker, it retains more heat and makes pizza placement and removal easier.
The product is Made in USA and has patents pending. NOTE: This product works only with 22.5″ grills. This product does NOT include the basic KettlePizza insert.
Installs within KettlePizza 22.5″ units.
Allows easy refueling through sides, no removal of KettlePizza necessary to remove.
Rear firebox allows higher temperatures to be achieved in dome of grill.
Grate made 304 grade stainless steel. Tombstone made of 5/8″ Cordierite.
Made in USA.
Full disclosure: Kettle Pizza provided their product at no charge and with no compensation. All comments, opinions and views are my own.
How to make Parmesan-Breaded Turkey Cutlets Recipe
Pair this recipe up with some mashed new red potatoes and grilled asparagus. Wash it down with a European Pilsner!
2 boneless, skinless turkey tenders ( about 10 ounces each )
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 slices whole wheat or white bread, torn into small pieces
1 tablespoon coarsely chopped fresh rosemary
3 tablespoons freshly grated Parmesan cheese
2 large eggs
1/4 cup all-purpose flour
3 tablespoons extra virgin olive oil, or as needed
Cut each turkey piece in half crosswise.
Butterfly each piece by cutting horizontally into the chicken and opening it like a book.
Using a rolling pin or the flat side of a meat pounder, lightly pound each piece between 2 sheets of waxed paper until about 1/4 inch thick.
Sprinkle on both sides with the salt-and-pepper and set aside.
In a food processor, combine the bread, rosemary, and Parmesan and process until finely chopped.
Transfer the breadcrumb mixture to a pie plate.
In a bowl, beat eggs until well blended.
But the flower on a piece of lax paper.
In a large, heavy skillet, heat the olive oil over medium-high heat.
Dredge a turkey cutlet in the flour and shake off excess.
Dip it in the egg, then in the breadcrumb mixture.
Repeat with remaining cutlets.
When the oil is hot, add two cutlets and cook until nicely browned on the first side, about 2 minutes.
Turn and cook until browned on the second side, 2 to 3 minutes longer.
Transfer to a platter and cover to keep warm.
Repeat to cook the remaining two cutlets, adding more oil to the pan if needed.
Served with the lemon wedges.
These crispy cutlets are made from turkey tenderloins. If tenders are not available, you can cut slices from a breast of Turkey. First remove the skin and carve the turkey off the bone. Cut 1/2 inch slices and pound them to make cutlets about 1/4 inch thickness.