Pizza! Will it BBQ?


  • Walton's Employee

    BBQ Pizza Banner

    Will it BBQ? Pizza!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Pizza and letting you know if it will BBQ or not!!

    Smoked Pizza

    Prep Time

    15 Minutes (Grill to Heat up)

    Cook Time

    15 Minutes

    Ingredients

    1 frozen Pizza of your choosing
    1 Shaker of Garlic Romano Wing Shake

    Utensils Needed

    Pizza Stone
    Pizza Peel

    Instructions

    To start grilling our pizza, we need to turn the grill up to about 400 to 425 degrees and throw a Black Olive pizza stone onto the grill and let it heat up. Once we are up to temp, we will slide our frozen pizza onto the stone and it will cook for about 15 minutes and then we'll pull it off and see if it BBQs or not.

    So, Will it BBQ?

    We just pulled the pizza off of the Black Olive and cut it into slices… And Will it BBQ? Yes it will! The pizza has a fantastic smoke flavor from the Black Olive which really complements the pulled pork on this particular pizza, and the Garlic Romano seasoning from Excalibur Seasoning was a great addition as well! I really love how easy it was to cook pizza on the Black Olive. It’s super simple and clean up is even easier. So next time you are looking for something new to BBQ or grill, try your favorite frozen pizza!

    Shop Walton’s for Garlic Romano Wing Shake


    Just off the grill!

    Just off the grill!

    Ready to Eat!

    Ready to Eat!

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  • @scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

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  • S

    @parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
    The outside of the sausage does not appear fatty and the flavor is great.

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  • Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!

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  • @scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?

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  • C

    I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?

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  • P

    Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
    After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
    Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
    I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
    One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!

    0_1550322512063_jerky.jpg

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