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The Versatile Chicken...

post #1 of 10
Thread Starter 

I smoked 2 chickens....
A little yard bird and a little cherry


Pulled....


Buffalo Chicken Cheese Balls...



I also made Chicken Tacos, Chicken and Noodles, and chicken stock.... didn't get any pics of that...

Tonight, being Friday, it was pizza night...
BBQ Chicken Pizza... pulled chicken, BBQ sauce Tom and Char sent me, peppers from the garden, 5 minutes @ 550 degrees.


2nd pizza - olive oil, garlic, fresh tomatos and basil from the garden, 5 minutes 550 degrees...

post #2 of 10

Really digging those pizza's.  They look better than any deep dish I've had.  And the birds were beautiful.  Nice work there.

post #3 of 10
Thread Starter 

Thanks Caveman - the pizzas are actually thin crust. The last picture is just a strange angle...

post #4 of 10

Maybe I should let you take pictures of my money then.  I could watch it grow from a weird angle!! 

 

P.S.  U R Welcome.

post #5 of 10

Nice, looks like some good grub.

 

I like your use of the whole chicken. I cook a lot of them and its great to use what you can't use for broth.

 

Do you have the recipe for the Buffalo chx balls and how you made the pizza?

post #6 of 10

Looks like it was some great eating around your place!!!

post #7 of 10
Thread Starter 
Quote:
Originally Posted by mnjosh View Post

Nice, looks like some good grub.

 

I like your use of the whole chicken. I cook a lot of them and its great to use what you can't use for broth.

 

Do you have the recipe for the Buffalo chx balls and how you made the pizza?


Thanks - The recipe for the chicken balls was posted by gunner69 - I kind of winged the ones I do - here's the basics.

Chicken (yeah, no kidding huh?)

Cream cheese

Diced onion

Shreaded cheeder cheese - I use a mexican mix usually

Hot sauce - sometimes I use Franks, sometimes Tabassco

Mix this all together, form into balls and then into the fridge.

After they are chilled, do a three part dredge - Seasoned flour, egg, bread crumbs

Then throw them into a 225 degree smoker (or oven) for about 45 minutes or so till they are warmed through.

 

Last time I made some I froze them for future use - so we will see how that works out.

 

Now for the Pizza....

I buy dough from a local place - it's $1.35 a pound and I get 2 pizzas out of each so from where I sit it's not worth making it, but that's just me.

 

I typically fire up the Egg and let it get going then put in the plate setter with the legs down then put the three little feet the Egg comes with down, then the pizza stone. I let the temp climb to about 500 degrees and let it sit there.

 

I stretch out the dough to the size I like and put it on parchment paper - makes the transfer from the peel to the stone easier. Some folks use flour or cornmeal.

 

For the BBQ chicken pie I put down a thin layer of sweet bbq sauce, a little bit of cheese, the chicken, diced up Italian Roaster pepper, and more cheese. Sometimes I use a mix of cheeder and mozzarella, this was straight up mozzarella.
 

For the fresh pizza, I put some olive oil on the dough, a lot of diced garlic, diced, seeded, and drained roma tomatos, topped with some mozzarella.

 

By the time I was ready to cook them the Egg was up to about 550 - 600. These went about 5 minutes each. Probably some of the best ones we have done. I really think letting the stone come up to temp is the key.

post #8 of 10

Pizza,Pizza! That caught my eye.

post #9 of 10

Now thats is really some great ways to use the whole bird. Your pizzas looks amazing there Ellymea and I wish I could make them look that good. Do you use a pan with holes in it??? or what do you put it in???

post #10 of 10
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

Your pizzas looks amazing there Ellymea and I wish I could make them look that good. Do you use a pan with holes in it??? or what do you put it in???

 

    I put the dough on parchment paper, then it all goes straight on the stone. No pan, although I have seen those perferated ones....

 

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