Smoked/pulled chuck, onions & green peppers, Tillamook cheddar, bbq sauce & garnished with dill pickles ... on a fresh scratch cornmeal crust.
1 year ago
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5 comments:
John, when you had your pizza establishments, did you offer nontraditional pizzas like this? If so, what kind of sellers were they? it certainly would be interesting to try something like this.
John, you forgot the YUM YUM. grin
Also, thanks for you e-mail help.
Ken
my pizzerias were in the kansas city area, so yes the bbq pizzas were popular. not my invention, though ... bbq chicken pizza was first rolled out by california pizza kitchen many years ago. most of the big pizza chains in the midwest now have some kinda bbq pizza now ... bbq bacon cheeseburger pizzas are the most popular.
Pizza looks great - I especially like the pickle addition. I have both of my pits running today with the Klose running hickory to do a high temp cook on chicken and beef ribs and the Stumps cooking pork ribs, a brisket and a butt. I put the big meat on before I went to bed last night - love this gravity feed feature.
a klose and a stumps? you got some nice toys, bigdude. granted, pickles would be odd on a regular pizza ... but with bbq pizza, it's a no brainer. like japs with a mexican pizza, or pepperoncinis with an italian pizza. wish i was hanging with you today, big dude ... enjoy all that good bbq.
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