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Pulled Pork BBQ Pizza on the Grill

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  • martybartram
    Former Member
    • Apr 2016
    • 460
    • Vass, NC

    Pulled Pork BBQ Pizza on the Grill

    After a late night at the most perfect and fun wedding we have ever been to, I got a late start on Sunday morning. The plan was to smoke a Boston Butt for pulled pork this week and cook Peruvian Chicken with Aji sauce for dinner. I had looked at the ingredients for the chicken and sauce and purchased some authentic ingredients but I had not looked at the preparation and cooking directions. This chicken recipe is a 2-day process so we will be having it Monday night. Stay tuned for that, now on to the butt!
    I like Boston Butts and I cannot lie. This one was coated with Meathead's Memphis Rub followed by a layer of Aleppo pepper and that was followed with a layer of my redemption ribeye rub. I injected the butt with Game Changer injection using coca-cola and water. The butt went on the Weber at 225F. When the butt hit 156F internal temperature I wrapped it with foil and butcher paper but not before pouring the drippings over the butt and into the foil.
    As the butt neared its target internal temperature I prepped a chimney of Kingsford. I put the Kingsford in the SNS before pulling the butt off. Then I started a chimney of cowboy lump charcoal. When the butt was done it went into the house to hold for a bit while the grill was set up and heating up for the pizza. I poured the lump onto the charcoal grate and placed a cast iron griddle on the food grate. Then I put the pizza stone on top of the cast iron griddle.
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    I went into the house and started to throw the pizza dough we purchased from Valenti's. The pizza got a layer of BBQ sauce, some fresh basil, and some onion.
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    Then we added some pulled pork and cheddar cheese. Voila, onto the grill it went! 8 minutes later, we had good marbling on the crust and bubbling toppings.
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    We then made another pizza leaving off the basil and onions. When it went on I managed to get in a slice of the first pizza.
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    The second pizza cooked much faster as the stone and grill had gotten hotter, it took about 5 minutes. The crust was much better and had nice air bubbles.
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    Respect to Chef Steps. Their recent tutorial on pizza dough was very helpful and our crust passed their test.
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4970
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle.
      Slow 'N Sear Deluxe Kamado & Kettle Grill.
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      Consumables / Favorites
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      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    #2
    Great write up and photos. Nice job on the butt and the pizzas. I would definitely go for pulled pork on a pizza. Sounds delicious!

    On occasion I'll melt some cheddar cheese over pulled pork, with nothing else. I think I could eat pulled pork on about anything for any meal, including breakfast.

    Comment


    • RonB
      RonB commented
      Editing a comment
      Think pulled pork and cheese omelet...

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      RonB that's amazing. Just haven't done one lately!

    • martybartram
      martybartram commented
      Editing a comment
      the first pizza was a bit misshapen because it sat on the peel too long. The flour got moist and it was a challenge to get off. My timing was better on the second one and it slid right off.
  • GadjetGriller
    Club Member
    • Dec 2015
    • 726
    • Lubbock tx
    • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

    #3
    Wow that's some good looking food!! But my Eye Brows really popped up when you Talked about Chef Steps and their Pizza dough Tutorial!! I've been looking for a good process. Lubbock doesnt have a place to buy raw Pizza Dough so gotta go find said Tutorial!!!!

    Comment

  • martybartram
    Former Member
    • Apr 2016
    • 460
    • Vass, NC

    #4
    A question for Breadhead or Strat50 or anyone else. I know that using parchment paper has been advised to help slide the pizza off onto a stone. Will butcher paper withstand that kind of heat as well? I was out of parchment paper but was hesitant to use butcher paper.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      I don't think butcher paper can take that much heat. I've never tried it but I would be hesitant. Parchment paper has a special formula to take really high heat. Trim you parchment paper so the edges are not overhanging your pizza stone and you're good to go.

    • Breadhead
      Breadhead commented
      Editing a comment
      You can buy parchment paper at your super market. It will in the same area as the aluminum foil display.

    • martybartram
      martybartram commented
      Editing a comment
      Thanks that is exactly what I thought.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2830
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #5
    martybartram, yer killing me here! I already had breakfast, and I had to switch out my computer keyboard; you had me drooling all over!
    Regarding butcher paper, I don't think it will take the higher temperatures. Parchment paper is coated with silicone to help withstand higher temps. From what I read, butcher paper is plain kraft paper, made for strength and moisture resistance. It has a flash point of 580 degrees F.
    Last edited by Thunder77; June 28, 2016, 07:55 AM.

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #6
      GadjetGriller ... This is fantastic instruction for everything you need to know about making really good pizza dough at home.

      https://stellaculinary.com/recipes/b...an-pizza-dough

      Comment


      • GadjetGriller
        GadjetGriller commented
        Editing a comment
        A lot of good info there but not sure where to get 00 flour?? (I looked it up and is said that all purpose flour is about the same sorta kinda although its not made from durum wheat) thanks for the info!
        Last edited by GadjetGriller; June 28, 2016, 12:27 PM. Reason: miss spelled words as usual

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        GadjetGriller Amazon has lots of 00 flour. Use the AR link :-) http://tinyurl.com/amazingribs then search for 00 flour.
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #7
      martybartram ...

      The easiest thing to use for baking pizza at really high temps is Silicone baking mats. I cut them into round shapes that fit on my pizza stone, leaving 1" uncovered on the edge of the stone. You can wash these baking mats in your kitchen sink and use them forever.
      https://www.amazon.com/Silicone-Baki...ag=amazi0a8-20

      Comment


      • martybartram
        martybartram commented
        Editing a comment
        nice tip...
    • Spinaker
      Moderator
      • Nov 2014
      • 10759
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #8
      That Za looks amazing. I love doing these. I made some Pork Carnitas the other night with left over pulled pork. That stuff is so versatile.

      Comment

      • CandySueQ
        KCBS President, and Moderator
        • Jul 2014
        • 1525
        • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

        #9
        Incredible! I am speechless (actually it's because my tongue is hanging out!).

        Comment


        • martybartram
          martybartram commented
          Editing a comment
          that is high praise! thank you!
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #10
        GadjetGriller ...

        All Purpose flour IS NOT like "00" flour!!! All Purpose & Bread flour will burn at 750° to 800°. 00 flour is designed to cook at those high temps without burning. You can buy 00 flour on Amazon.

        If you want to use All Purpose flour or Bread flour use another one of his recipes and bake your pizza at 550°.

        Also... Watch his video for shaping and stretching your dough into pizza crusts... It's genius.👍

        Comment

        • GadjetGriller
          Club Member
          • Dec 2015
          • 726
          • Lubbock tx
          • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

          #11
          Thanks Breadhead & fuzzydaddy for the link and the advice! I envision another video but in that one I have pizza dough and 00 flour all over my face?? Probably not a good thing lol!

          Comment

          • Dr ROK
            Charter Member
            • Dec 2014
            • 1350
            • Morrill, Nebraska
            • Retired high school teacher and principal
              Dr ROK - Rider of Kawasaki &/or rock and roll fan
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            #12
            When I cater parties, I use Kenji's NY style pizza dough recipe: http://www.seriouseats.com/recipes/2...zza-dough.html

            The recipe uses bread flour instead of 00 flour and I've cooked these pies at temps well above 650 without any issues. I use an Uuni pellet oven and the floor temps have reached over 700. I am anxiously awaiting my new Roccbox oven! Really excited to see how that baby rocks.
            Last edited by Dr ROK; June 28, 2016, 03:43 PM.

            Comment

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