oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-10-2013, 08:23 PM   #1
Q*bert
On the road to being a farker

 
Join Date: 07-28-11
Location: Westminster, MD
Default Leftover pulled pork grilled pizza (PRON)

Tonight was my first attempt at grilling pizza. And after the results, it definitely will NOT be the last.
1. Regular cheese.
2. Spinach & mushroom.
3. Smoked sausage & basil.
4. BBQ sauce, red onion, & pulled pork.
Attached Images
File Type: jpg IMG_5399.jpg (89.4 KB, 148 views)
File Type: jpg IMG_5405.jpg (36.8 KB, 146 views)
File Type: jpg IMG_5404.jpg (75.0 KB, 147 views)
File Type: jpg IMG_5402.jpg (64.9 KB, 146 views)
File Type: jpg IMG_5407.jpg (83.2 KB, 148 views)
File Type: jpg IMG_5408.jpg (72.3 KB, 146 views)
__________________
[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B]
[FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world
[/COLOR][/FONT]
[COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL]
[COLOR="LightBlue"]KCBS MABA[/COLOR]

[COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR]
The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL]
K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL]
J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL]
Q*bert is offline   Reply With Quote


Old 07-10-2013, 08:25 PM   #2
Bigbrett
Knows what a fatty is.
 
Bigbrett's Avatar
 
Join Date: 01-20-13
Location: China Twp. Mi.
Default

Wow. I'll take the leftovers.
__________________
Built by Brett trailer mounted 24"x60" stick burner, ECB
Bigbrett is offline   Reply With Quote


Thanks from:--->
Old 07-10-2013, 08:39 PM   #3
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
Default

You shape your pizzas like me. When someone asks I tell them I did it on purpose and I name the state it kinda looks like. Good lookin eats!
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote


Thanks from:--->
Old 07-10-2013, 08:41 PM   #4
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

They will get you addicted!!! :)
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Old 07-10-2013, 08:43 PM   #5
kds9547
is one Smokin' Farker
 
Join Date: 09-18-12
Location: Lugoff, SC
Default

Looks good! My pizzas look like that sometimes too. But I don't really care how they LOOK!
__________________
[COLOR=darkgreen][COLOR=black]LBGE,[/COLOR] [/COLOR][COLOR=black]22.5 WSM, 14.5 WSM, Weber 26.75 OTG, Weber Performer Gold, Weber Performer Silver, Backwoods chubby, Speed of light fast [COLOR=darkgreen]Packer green[/COLOR] Thermapen, Speed of sound fast [COLOR=red]red[/COLOR] backlit Thermapen, Ultra-fast [COLOR=black]American flag[/COLOR] Thermapen[/COLOR]
kds9547 is offline   Reply With Quote


Thanks from:--->
Old 07-10-2013, 11:13 PM   #6
Murray in N.Z.
On the road to being a farker
 
Join Date: 04-13-11
Location: Auckland New Zealand
Default

Dang they look good ....
It looks like the ball of dough is sitting in a tray of oil, do you roll or stretch it out in that or am I totally cornfused?

Muzza in Perth for a bit.
Murray in N.Z. is offline   Reply With Quote


Thanks from:--->
Old 07-10-2013, 11:20 PM   #7
redwingsphan
Is lookin for wood to cook with.
 
redwingsphan's Avatar
 
Join Date: 06-02-13
Location: Cottonwood, Arizona
Default

Left over pulled pork makes the best leftovers IMO. I do mine with Gouda and have always left out any other type of meat. I may have to try some sausage though. Good looking pies there.
__________________
Weber Genesis Silver Gas, WSM 18.5
redwingsphan is offline   Reply With Quote


Thanks from:--->
Old 07-11-2013, 07:07 AM   #8
Q*bert
On the road to being a farker

 
Join Date: 07-28-11
Location: Westminster, MD
Default

Quote:
Originally Posted by Murray in N.Z. View Post
Dang they look good ....
It looks like the ball of dough is sitting in a tray of oil, do you roll or stretch it out in that or am I totally cornfused?

Muzza in Perth for a bit.
Yes, stretched in olive oil. Since I'd never done it before I watched a bunch of YouTube videos, & in a lot of them, that's what people were doing.
__________________
[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B]
[FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world
[/COLOR][/FONT]
[COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL]
[COLOR="LightBlue"]KCBS MABA[/COLOR]

[COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR]
The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL]
K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL]
J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL]
Q*bert is offline   Reply With Quote


Old 07-11-2013, 07:28 AM   #9
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Pulled pork on pizza is a great way to use leftovers!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!


***Annual Chicago Area Brethren Picnic! Join us!!!***


Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 07-11-2013, 07:29 AM   #10
Tsevg9
On the road to being a farker
 
Tsevg9's Avatar
 
Join Date: 05-02-13
Location: Saint Louis, MO
Default

Looking good Qbert! Funky pizza shapes, lets you know that is did NOT come from a box.
__________________
Learning the ropes of BBQ, built my first UDS and have a few butts under my belt
Tsevg9 is offline   Reply With Quote


Thanks from:--->
Old 07-11-2013, 07:46 AM   #11
dajogejr
On the road to being a farker
 
Join Date: 04-25-13
Location: Metro Detroit, MI
Default

I love cooking 'za on my egg.
For pulled pork, I use a cheddar cheese and I drizzle BBQ sauce on the pie when done.
The BBQ sauce will burn up at 600 degrees, so it has to go on after.
The cheddar is no good reheated, but fresh it's to die for. Sliced or shredded works.

Find a good alfredo sauce you like, try some white pizzas. May I suggest spinach leaves, pepper rings and fresh mushrooms?

I'm a meat and potatoes guy myself, but my better half and her girl friends love the veggie/white sauce pizzas.

Great job there!!
__________________
bumsteerbbq.com...BGE XL
dajogejr is offline   Reply With Quote


Thanks from:--->
Reply

Tags
cheese, Grill, grilled, Pizza, pork, sauce, sausage

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:32 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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.
no new posts