Toggle sidebar

Smoked Buffalo Chicken Pizza

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
smokin relaxin steve

smokin relaxin steve

Smoking Fanatic
Original poster
Mar 16, 2010
887
13
South Jersey
Hey all, I havent been on for a bit... we have been pretty busy at work and outside of work, but i still have had time to BBQ lol... This is my first QView w/ the new setup, so bare with me...

So a Co-Worker's daughter was doing a fundraiser and the catalog had Pizza Kits... I purchased the Buffalo Chicken Pizza (set of 3)... I ate 2 of them over the last 5 months or so (w/ "okay" results) but the last had been sitting in the freezer... this past Friday Night I was trying to figure out what to do for dinner... I decided why not smoke that last buffalo pizza and jazz it up a bit... Had a few Beers in the process and sat in the backyard to relax... ahhhhhh...

1643fd7d_0604001844.jpg


60244de9_0604001916.jpg


Pizza Kit: Crust, Buffalo/Tomato Sauce, Mozzarella, & Chiken

I added Siracha, Pepper Jack, Italian Seasoning, Hot Pepper Flakes, & some Bleu Cheese Dressing...

b55c4ffe_0604002014.jpg


Crust fit perfect on my Rack... Buffalo/Tomato Sauce & Italian Seasoning Added...

60b5c6f1_0604002015.jpg


Mozzarella Added

f107f4ea_0604002017.jpg


Chicken & Hot Pepper Flakes Added

2a2a69ca_0604002023.jpg


Garlic Added (I like garlic)

aa37c942_0604002024.jpg


Sriracha Chilli Sauce Added

418cd34c_0604002025.jpg


1st layer of Pepper Jack & some Bleu Cheese Dreesing Added

5c3d40c2_0604002026.jpg


2nd Layer of Pepper Jack added & ready for the Smoker... I figured i would throw in some Hot Dogs also... Figured i was only using one rack so why not...

3b64a6f1_0604002140.jpg


Sorry, no mid-smoke pics, but here are the Hot dogs LOL!!!!! the 2 that survived the trip from the Smoker to the kitchen... this was my first time doing Hot Dogs, but not the last... obviously a quick & easy Hit! amongst the family...

8bd25a47_0604002149.jpg


WOW! for a Pre-made crust and partial pre-made topings this was great! way better than the previous 2 i did in the oven... crust was cooked perfect, and the smoke flavore really shown in the taste... I deff doing this again, but next time homemade crust & a bit more chicken... the family LOVED it... I really can not wait to do this again... (any pizza for that matter)... Here are few more pics...

4474013e_0604002149a.jpg


872795d5_0604002229.jpg


***TIP*** take it or leave it, but I have found the very best way to slice a pizza is with cooking scissors

be469d40_0604002228.jpg


So like I said earlier I have been busy, but I have one more pic to share... I hosted the Memorail Day party for my friends... Last BBQ I had we smoked so i decided to Dust off the Rotisserie and do a Pork Loin for Memorial Day (also did hot dogs and a few different flavors of Chicken Sausage...) I did not get pics of that day, (tooo much drinking LOL), but i did manage to snap 1 pic of the Pork right after i placed it on the grill... mmmmmmmmmmmmm mmmmmmmmmmm this came out GREAT! Thanks for looking!

c92e19ae_downsized_0530001434.jpg
 
Last edited:
SQWIB said:
That does look good.

What did you rub on the loin?
Click to expand...
I marinated it overnight in a Porter Beer, Cranberry Juice, Worchire Sauce, Garlic, Sesame Dressing, Sriracha, some brown sugar... sliced several slits for garlic cloves

rinsed it off the next morning

Rubbed it with Yellow Mustard, Lawry's Perfect Blend Pork Rub, Cinnamon, Old Bay, Hot Pepper Flakes, And some Powdered Ranch Seasoning... I forgot how much i love my Rotisserie... Next time i will take more pics... that this was gone with in a couple of hours... I had enough for one sandwich when all was said and done... Got a few txt messages during the following week asking if i had any left for them LOL!
 
 
cool.gif


Now all of this looks quite interesting for sure. Now I see that you like stuff like hot sauce and salad dressings. Now that srirrachi garlic sauce is really hot to me. Your pizza looks awesome and the loin is good so far too. Now I would like to see it finished and sliced if you can do that for us.
 
Pizza is one of the things I've yet to try in the smoker and here you are teasing me with great looking Qview of it
biggrin.gif
 
mballi3011 said:
cool.gif


Now all of this looks quite interesting for sure. Now I see that you like stuff like hot sauce and salad dressings. Now that srirrachi garlic sauce is really hot to me. Your pizza looks awesome and the loin is good so far too. Now I would like to see it finished and sliced if you can do that for us.
Click to expand...
THANKS! LOL that i do... Well the loin was from Memorial Day, and I uhhhhh, had one 2 many brews that day,LOL... I will do it again though and QView the whole process


 
Pineywoods said:
Pizza is one of the things I've yet to try in the smoker and here you are teasing me with great looking Qview of it
biggrin.gif
Click to expand...
Yeah, I really had no idea what to make... when i was the pizza kit in the freezer it came to me... I always wanted to do the smoked pizza... i will deff do it again this time w/ fresh dough & what not...

Thanks!
 
 
Sounds like you ended up with a real tasty pizza. Thanks for sharing the pics, and I like your beer too!. It's all good my friend.
 
meateater said:
The pizza looks great as well as the rest. Nice job.
Click to expand...
Thank you much!



 
richoso1 said:
Sounds like you ended up with a real tasty pizza. Thanks for sharing the pics, and I like your beer too!. It's all good my friend.
Click to expand...
Thanks... Yeah, i had tried that Bud Light Lime  2 years ago and havent had it since... decided to try it agian... It is a good choice for a hot summer day...



 
Caveman said:
Yeah, sausage & Brats are great on the grill.  Hot dogs get some love when cavegirl's friends are over & I am in the mood to put them on.  Great looking pizza.  Almost forgot about the Rotisserie, huh?  Good job.
PDT_Armataz_01_34.gif
Click to expand...
First time doing Hot Dogs in the smoker... Smoke makes everything better!

Thanks Caveman (BTW I like the new Avatar)!

 
 
Time and temp of smoke on the pie?  I want to try one soon too...heck i wanted to smoke this weekend but didnt want it to be a long one.  Maybe I'll do one! 
 
HDsmoke said:
Time and temp of smoke on the pie?  I want to try one soon too...heck i wanted to smoke this weekend but didnt want it to be a long one.  Maybe I'll do one! 
Click to expand...
Well since this was a premade crust in the pizza kit it was fairly easy... I went 225 and smoked it for about an hour... checked on it and let it go for another 30 or 40 min... crust was perfect (now i was farily intoxicated, so don quote me on those exact times LOL... I would deff check it after and hour, but i am 90% sure i went about a total of 1hr 45min @ 225)... next one will be done w/ a homemade dough... im thinking of putting the dough in the oven on high heat for about 10 min let it cool so it is stiff enough to go right on my grate...

 
 
You mean you tend to drink when you smoke?  I dont believe it! 

Temp was more was what i was wondering.  I wondered if you went all the way up  to oven temp or kept it down at smoking temp.  I have seen it done on here both ways.  I have a WSM and was thinking about doing it either with no water in the pan, or with no pan at all to get it a little hotter to crisp things up.  Oh well...im sure even a test run will taste good! 
 
LOL!!! Beer & Me... noooooooooo

Yeah it was kind of an experiment... i kept the water pan... and it wanted to do it long enough to get the smoke flavor... Im thinking if i went with a fresh made (non pre-cooked) dough i would have def hit it with a hire (oven-like) temp...

 
HDsmoke said:
You mean you tend to drink when you smoke?  I dont believe it! 

Temp was more was what i was wondering.  I wondered if you went all the way up  to oven temp or kept it down at smoking temp.  I have seen it done on here both ways.  I have a WSM and was thinking about doing it either with no water in the pan, or with no pan at all to get it a little hotter to crisp things up.  Oh well...im sure even a test run will taste good! 
Click to expand...
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

ceeaton
Pizza sauce
Replies
6
Views
481
Pizza
02ebz06
02ebz06
BrianGSDTexoma
Creamy German Sausage, Potato and Sauerkraut Soup
Replies
4
Views
233
Sausage
JLeonard
JLeonard
DRKsmoking
Homemade Mozzarella and Sunday morning Pizza for breakfast
Replies
47
Views
2K
Pizza
DRKsmoking
DRKsmoking
Chris_in_SoCal
Another Chicken Parm
Replies
2
Views
693
Poultry
redjoes
R
ceeaton
Pizza night
Replies
15
Views
944
Pizza
Stargalyt
S
BrianGSDTexoma
Smoked Chicken Meatloaf
Replies
9
Views
755
Poultry
Schwarzwald Metzger
Schwarzwald Metzger
Newglide
Looking for a new toaster oven
Replies
12
Views
454
Slicers, Grinders, Tools, Equipment
dls1
dls1
illini40
Pizza Ovens
Replies
13
Views
765
Blowing Smoke Around the Smoker.
KBFlyer
KBFlyer

Latest posts

Hot Threads

Top Bottom
Back
Clicky