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.
