Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Hi, I'm wondering how you cooked your chicken for the bbq pizza. Also how you make the sauce and what else you put on. I have some leftover chicken pieces from fondue earlier in the week and was planning to do bbq chicken pizza tonight.[p]Thanks,
Gwen, still recovering in Seattle
Dimple's Mom,
Hi Gwen i have missed your post the last few days hope all is well. I started to put out a sos this morning to see if you was ok. Good to see your back.
DB
dbishop,
Did you cook your scampi on a sizzling platter? I assuming you put the shrimp together and didn't buy it that way. I mean all nice and trayed up. Looked great. Didn't know if you read further down, so I posted here.[p]Mike
Dimple's Mom,[p]Here's a foolproof recipe for BBQ Chicken Pizza toppings.[p]Sliced red onion;
Smoked Gouda Cheese-- I use one small supermarket package, usually a 3 1/2 to 4 inch wheel about an inch thick, remove brown "skin" before grating;
Mozzarella Cheese -- in equal proportion to gouda
KC Masterpiece Original BBQ sauce -- I spread this pretty generously on the dough before adding onions, chicken and grated cheeses.[p]Enjoy.[p][p]
Car Wash Mike,
Thanks, I did cook it in a steak sizzling platter, we have had them laying around for years and never used them. Now they have a purpose. We had the shrimp leftover from a shrimp boil they were great ex. large South Carolina shrimp mmmmmmmm
DB
dbishop,
Well, I'm going to give it a shot in a few days. I love scampi but have been woking mine all this time. It was an impressive presentation.[p]Mike
dbishop,
I've been busy catching up on all the things I ignored while I was organizing the pnw fest. Pesky little things like applying for jobs, cleaning the house (still haven't done that), feeding the family. It'll take me a while to catch up. [p]Gwen
Comments
Hi Gwen i have missed your post the last few days hope all is well. I started to put out a sos this morning to see if you was ok. Good to see your back.
DB
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0 · Off Topic Disagree Agree LikeDid you cook your scampi on a sizzling platter? I assuming you put the shrimp together and didn't buy it that way. I mean all nice and trayed up. Looked great. Didn't know if you read further down, so I posted here.[p]Mike
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0 · Off Topic Disagree Agree LikeSmoked Gouda Cheese-- I use one small supermarket package, usually a 3 1/2 to 4 inch wheel about an inch thick, remove brown "skin" before grating;
Mozzarella Cheese -- in equal proportion to gouda
KC Masterpiece Original BBQ sauce -- I spread this pretty generously on the dough before adding onions, chicken and grated cheeses.[p]Enjoy.[p][p]
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0 · Off Topic Disagree Agree LikeThanks, I did cook it in a steak sizzling platter, we have had them laying around for years and never used them. Now they have a purpose. We had the shrimp leftover from a shrimp boil they were great ex. large South Carolina shrimp mmmmmmmm
DB
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0 · Off Topic Disagree Agree LikeWell, I'm going to give it a shot in a few days. I love scampi but have been woking mine all this time. It was an impressive presentation.[p]Mike
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0 · Off Topic Disagree Agree LikeI've been busy catching up on all the things I ignored while I was organizing the pnw fest. Pesky little things like applying for jobs, cleaning the house (still haven't done that), feeding the family. It'll take me a while to catch up. [p]Gwen
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