Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Unread 07-15-2013, 10:28 PM   #1
Full Fledged Farker

Dauvis's Avatar
Join Date: 06-26-13
Downloads: 1
Uploads: 0
Default Planning a grilled pizza

My wife is wanting me to do a grilled pizza (and she has the Valentine's day coupon to make it happen ). I was thinking about using leftover pulled pork and BBQ sauce as the sauce. I've tried various recipes for BBQ sauce but haven't found anything that I like.

I was wondering if someone can recommend a simple sauce recipe. The only requirement I have is that catsup is not a main ingredient. If it uses bourbon, that would be a bonus.
Chargriller with SFB, Master Forge Vertical Smoker
Dauvis is online now   Reply With Quote

Unread 07-16-2013, 07:45 AM   #2
is One Chatty Farker
J-Rod's Avatar
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0

As an Italian I can tell you one thing, pizza sauce, or any tomato based sauce shouldn't have catsup in it!

You could start with this, which is a recipe from the Soprano's Cookbook. It's a simple tomato based sauce.

For the sauce:
2 pounds fresh plum tomatoes, peeled, seeded, and chopped, or one (28-oz.) can Italian crushed tomatoes
1 garlic clove, finely chopped
1/4 cup olive oil
Salt (to taste)
4 fresh basil leaves, torn into bits

To make the sauce, in a large saucepan, combine tomatoes, garlic, oil, and salt to taste.
Bring to a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes. Skim off any red/orange "foam" that rises to the top as it cooks. Add the basil. Let the sauce cool.

That recipe will get you off to a good start. Personally I like to add a pinch of red pepper flakes to give the sauce that "something". Keep it simple, sometimes less is more. Good luck!

Edit- just re read your original post. Sorry I got no suggestions on a bbq-type sauce for pizza... I typically make it using tomato based sauces. Maybe someone will chime in soon with a recipe. Anyway, you got the recipe there for a good tomato sauce if you wanna try it sometime!
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote

Thanks from:--->
Unread 07-16-2013, 08:00 AM   #3
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
Downloads: 0
Uploads: 0

I've done a few pulled pork BBQ pizzas.
The best results I've had are cook the dough, cheese and pork on the que, then drizzle BBQ sauce on when done.

BBQ sauce has sugars not usually found in red or white sauces that will burn up and carmelize.
__________________ XL
dajogejr is offline   Reply With Quote

Unread 07-16-2013, 08:08 AM   #4

Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0

There are a whole bunch of BBQ sauce recipes on here. There is a site-specific Google search box near the bottom of the page. A quick search should get you a lot of results.

For pulled pork pizza I use whatever BBQ sauce I feel like (typically Blues Hog or Sweet Baby Ray's) and mix it with pizza sauce.
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/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 Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote

Unread 07-16-2013, 08:10 AM   #5
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0

Go light on the smoke. I suggest using lump charcoal with no wood chunks or chips.

I'm also instered in the replys on the sauce.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


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


All times are GMT -5. The time now is 09:30 PM.

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.
no new posts