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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-20-2010, 08:54 PM | #1 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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BBQ Chicken Pizza
Pizzas are one of my favorite things to cook, and BBQ chicken is my favorite of them to make. I know we all have different ways of making them, but here is mine.
Toppings - Smoked chicken chopped finely with some bbq sauce added, cheddar and pepperjack cheese, cilantro, and bacon. I get my dough from a local pizza shop and role it out as thin as possible. DSC02311.jpg Once I get a nice crisp char on one side, I flip and spread bbq sauce all over it. DSC02313.jpg Then I add a thick layer of chicken. DSC02314.jpg Lastly I put the cheese, cilantro, and bacon and cook until its all melted and the bottom is crispy. DSC02315.jpg DSC02317.jpg Here is a pepperoni, sausage, mushroom, and mozzarella that I made with it. DSC02302.jpg DSC02308.jpg This is usually a stand around the grill with firends drinking beer kind of meal, so its hard to take too many pictures without getting made fun of . Thanks for looking.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-20-2010, 09:12 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks mighty tasty!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-21-2010, 05:19 AM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looking good Wrench!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-21-2010, 06:15 AM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine pies ya got going on there!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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12-21-2010, 09:57 AM | #6 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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That looks mighty tasty!!! I have an idea for you, if you haven't tried it yet. Buffalo chicken pizza. I don't make pizzas but we used to get this at a place till they closed. Top your crust with ranch dressing, coat your chicken in a wing sauce, put that on and then top with cheese. Let me know if you make it and how it comes out.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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12-21-2010, 10:08 AM | #7 | |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Quote:
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-21-2010, 10:34 AM | #9 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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I think the ranch will compliment the chicken better than blue cheese.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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12-21-2010, 10:52 AM | #10 |
Full Fledged Farker
Join Date: 11-23-10
Location: Monson, MA
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So that's just a gas grill huh? what temp do you run it at and do you leave it open or closed while it cooks? I've been wanting to make a pizza at home but don't have a stone and never thought of the grill.
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12-21-2010, 12:32 PM | #12 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Yep this is done on my old gas grill. If I'm doing a lot of them I use coals, but I hate to burn so many for 20 minutes of cook time. The front burners on my gasser no longer work, so this works perfect on it. Normally I would turn one side on high and one on low. Let it sit on high, and then flip to the low side while you let everything melt and then back to high to crisp up the bottom. I call this a pizza, but truthfully it is more like a flatbread than a pizza. The dough is so thin that it doesn't matter if it is open or closed as long as you can get the cheese melted which happens much faster closed.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-21-2010, 12:38 PM | #13 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Those are some really tasty looking pizzas! Nice work! I love the little bit of char and the super thin crust.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-21-2010, 01:40 PM | #14 |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Those are some great looking pizzas! You have given me some good inspiration. Not quite sure how I will get it on the rotisserie, though. Ah, could be a good Rib-o-Lator moment, but those would be some weird lookin' pies.
One suggestion if you haven't tried it: spaghetti sauce, feta cheese, oregano (of course), and then whatever else like garlic, onions, mushrooms, maybe olives or spinach or sausage. I used to make those in the toaster oven using tortillas as the crust. Super easy and mmm...yummy.
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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12-21-2010, 01:47 PM | #15 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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oh man, those look excellent.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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