Grilled or Wood Fire Barbecue Chicken PIzza

Either make your own pizza dough, or buy some ready made from an Italian deli – make sure it is really good quality if you aren’t making your own. Come up with your own favorite toppings, or use this version – it was a real hit at our good friend Karli’s wedding stagette!  I think the wood fire oven made all the difference, but not everybody has one of those in their back yard.  We have had great pizzas just off our grill too – so try it!  Of course, you could buy BBQ sauce too – but I just like making it so I have included that recipe.

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • zest & juice of 1  lemon or lime
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce

Heat oil in heavy saucepan and saute onions until soft.  Add the rest of the ingredients and bring to a boil – allow to simmer until it has reduced and is nice and thick.  Taste to adjust for seasoning.  Sometimes just a bit of salt and pepper is all you need – but taste, taste, taste!  Get it just the way you like it.

Grill chicken breasts over indirect heat, basting with bbq sauce until cooked through, and juices run clear – allow to cool, then shred.

Grate jalapeno havarti cheese – set aside

Thinly slice red onions and cook over moderate heat until carmelized – allow to cool

Cook one side of the pizza on your grill – or in your wood fire oven – turn over and dress with:

BBQ sauce

shredded chicken

slivers of green and yellow peppers

grated cheese

carmelized onion

Return to grill or oven and cook just until cheese is bubbling and crust is golden and crunchy.

Amazing – Simply Amazing – Baby Back Ribs

These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • zest & juice of 1  lemon or lime
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight.

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

 

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

 

 

Mexican Version: 

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce