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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-10-2012, 09:46 PM   #1
Oldyote
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Default 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.
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Last edited by Oldyote; 11-10-2012 at 10:02 PM..
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Unread 11-10-2012, 10:14 PM   #2
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Looks fantastic! Even without that cooked outdoors, live fire, goodness.
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Unread 11-10-2012, 11:43 PM   #3
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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.
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Unread 11-11-2012, 10:43 AM   #4
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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.
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Unread 11-11-2012, 12:03 PM   #5
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Quote:
Originally Posted by Oldyote View Post
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


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Unread 11-11-2012, 03:59 PM   #6
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Nice looking pizza.
Any chance you can share the beer pizza crust recipe?
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Unread 11-11-2012, 04:14 PM   #7
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That's beautiful!! I'll take two slices please.
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Unread 11-11-2012, 04:16 PM   #8
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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.





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Unread 11-11-2012, 05:25 PM   #9
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That sure looks nice. And the Napalm sauce label is hilarious
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Unread 11-11-2012, 05:36 PM   #10
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Looks tasty!
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Unread 11-11-2012, 07:18 PM   #11
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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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Unread 11-11-2012, 07:51 PM   #12
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Quote:
Originally Posted by BBQMaverick View Post
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.
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