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.





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).





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



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.



Thanks for looking.

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.

Sure it was from this recipe

http://www.kingarthurflour.com/recipes/quick-beer-pizza-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.

BBQMaverick said:

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.

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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.