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Author Topic: BBQ Chicken Pizza  (Read 2587 times)

MeatAndPotatos

  • WKC Brave
  • Posts: 177
BBQ Chicken Pizza
« on: April 04, 2016, 01:20:12 PM »
Had half a chicken breast left over, so I decided to make a chicken pizza.

The pizza:


Grill setup:

2 baskets of RO lump, a chunk of mesquite in each. idealy with a standing flame...

Keep the lid cracked so the fire stays hot, opening on the pizza side.

Dusty lid, pegged thermometer.

And pizza:



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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5782
Re: BBQ Chicken Pizza
« Reply #1 on: April 04, 2016, 01:28:58 PM »
Liking the pizza platform!
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Travis

  • WKC Ambassador
  • Posts: 6537
Re: BBQ Chicken Pizza
« Reply #2 on: April 05, 2016, 06:18:26 AM »
That'll do, meat!
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blksabbath

  • WKC Ranger
  • Posts: 797
Re: BBQ Chicken Pizza
« Reply #3 on: April 05, 2016, 07:25:18 AM »
Nice work!  that looks tasty.
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MikeRocksTheRed

  • WKC Performer
  • Posts: 3329
    • The Kettle Cookers (facebook group)
Re: BBQ Chicken Pizza
« Reply #4 on: April 05, 2016, 09:52:16 AM »
Check out that cast iron on cast iron action!  Nicely done!
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62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

myron

  • Smokey Joe
  • Posts: 29
Re: BBQ Chicken Pizza
« Reply #5 on: April 05, 2016, 01:59:49 PM »
Best pizza botom ever!

Sent from my XT1068 using Tapatalk

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MeatAndPotatos

  • WKC Brave
  • Posts: 177
Re: BBQ Chicken Pizza
« Reply #6 on: April 05, 2016, 02:13:35 PM »
Quote from: myron on April 05, 2016, 01:59:49 PM
Best pizza botom ever!

Sent from my XT1068 using Tapatalk
I did cheat slightly.
It got pretty damn close to that, but I did pull the skillet and cook it direct for maybe 30-40 seconds while giving it a small rotation every couple of seconds to finish up the bottom. The cast iron isn't quite a pizza stone, and was also being annoying about getting hot enough before I started.  (also my IR thermometer had been outside all day, and its cheap harbor freight screen was showing all 8 as LCDs like to when left baking in the sun for too long.)
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