The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Big Butz Pale Ale Napalm BBQ 3 Way Should Have Been a Throwdown Pizza (http://www.bbq-brethren.com/forum/showthread.php?t=147590)

Oldyote 11-10-2012 09:46 PM

Big Butz Pale Ale Napalm BBQ 3 Way Should Have Been a Throwdown Pizza
 
This was supposed to be for the Half Drunk 3 Way Fiasco but the wind and rain kept me away from all of my outside toys. I was dreaming of trying this all week and tomorrow looks like a repeat of today. So I stayed indoors and used conventional methods of cooking.

I found a beer pizza crust recipe and thought a nice pale ale would work.

http://i1080.photobucket.com/albums/...izza/3way1.jpg

http://i1080.photobucket.com/albums/...izza/3way2.jpg

After "grilling" the chicken I diced it up and tossed it in some Big Butz private stock Napalm sauce. This is some great sauce that has a silent but deadly heat (use with caution).

http://i1080.photobucket.com/albums/...izza/3way3.jpg

http://i1080.photobucket.com/albums/...izza/3way4.jpg

For the pizza sauce I used the Big Butz Hot and then added some jalapenos, orange peppers, and red onion.

http://i1080.photobucket.com/albums/...izza/3way5.jpg

I bought a pizza kettle for my Performer and was really looking forward to using it, but that will have to wait.

The pie turned out great. It was definitely made for a pepper head and I didn't need to worry about anyone else in the house eating my pie. The Pale Ale was a great choice for the crust and I only wish I could have tried out the pizza kettle. Oh well another time. I really liked the crust but think it would have turned out better at a higher temperature.

http://i1080.photobucket.com/albums/...izza/3way6.jpg

Thanks for looking.

BigButzBBQ 11-10-2012 10:14 PM

Looks fantastic! Even without that cooked outdoors, live fire, goodness. :hungry:

Harbormaster 11-10-2012 11:43 PM

Dude, that looks stupid good!

Tell me though, how much hotter is the Private Stock Napalm than the No Butz.

Love the Big Butz hot, great on my ribs and paulled pork.

Oldyote 11-11-2012 10:43 AM

You caught me. I don't know as I've not tried the No Butz yet.

My local meat market carries the regular and hot but anything else Tom has I have to order. I actually have a jar but am resisting opening it until I use up the other 37 jars of various sauces I have in the fridge.

mmmmeat 11-11-2012 12:03 PM

Quote:

Originally Posted by Oldyote (Post 2268840)
I actually have a jar but am resisting opening it until I use up the other 37 jars of various sauces I have in the fridge.

That's smart, cuz once you gone there the rest of the sauces will be dead to you


Sent from my fancy schmancy iPhone using Tapatalk from right outside your window.

jonboy 11-11-2012 03:59 PM

Nice looking pizza.
Any chance you can share the beer pizza crust recipe?
thanks
jon

cowgirl 11-11-2012 04:14 PM

That's beautiful!! I'll take two slices please. :mrgreen:

Oldyote 11-11-2012 04:16 PM

Sure it was from this recipe

http://www.kingarthurflour.com/recip...a-crust-recipe

I didn't use any "pizza dough flavor" as I didn't know what that was but just didn't think it sounded right.

I made one more today that I could actually use for the throwdown. The rest of the pron is in the three way throwdown.

http://i1080.photobucket.com/albums/...a/IMG_3775.jpg

http://i1080.photobucket.com/albums/...zza/Pizza4.jpg

http://i1080.photobucket.com/albums/...zza/Pizza9.jpg

landarc 11-11-2012 05:25 PM

That sure looks nice. And the Napalm sauce label is hilarious

Boshizzle 11-11-2012 05:36 PM

Looks tasty!

BBQMaverick 11-11-2012 07:18 PM

Looks very good.

Was the chicken still tender ? I notice you covered the chicken with cheese. I tend to put mine on towards the end of the cook after a quick steaming with some garlic butter and then on top of the cheese.

Oldyote 11-11-2012 07:51 PM

Quote:

Originally Posted by BBQMaverick (Post 2269166)
Looks very good.

Was the chicken still tender ? I notice you covered the chicken with cheese. I tend to put mine on towards the end of the cook after a quick steaming with some garlic butter and then on top of the cheese.

Lately when making chicken breast I cut cut the breast in half and put them on a cast iron grill pan in my gasser. I crank the gasser up all the way and essentially fry them in grill.

They cook fast and stay moist. I put the cheese on top just cuz I like it that way - I guess I never really thought to much about it.


All times are GMT -5. The time now is 12:14 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.