Grilled No-Knead Bread Loaf

In a large bowl mix sugar, yeast flour and salt. Pour in water and mix thoroughly to form a shaggy wet dough. Cover with plastic wrap and leave at room temperature for 8-10 hours. Sprinkle a few tablespoons of flour on the counter. Remove dough from the bowl and work the dough over a couple of times to form a smooth ball. Cover a baking sheet with parchment paper and lay out 4 pieces of butcher string. Place the dough ball on the string and cover with a clean kitchen towel. Rest an additional 2-3 hours at room temperature. After the second rise turn @traegergrills to 450F & place a 6-8 qt Dutch oven and lid on the grill to warm. Tie the pieces of string gently to form a knot in the center. Trim any excess. Dust lightly with flour and make slashes with a sharp knife on each section. When the grill has come up to temperature and the Dutch oven is ready and warm - carefully place the dough ball into the Dutch oven using the parchment paper to carry. Cover with the lid. Bake for 1/2 hour then remove the lid and bake an additional 20-30 minutes until golden and between 190-200F internally. Remove from grill. Eat. Enjoy.