August 2010 Monthly Challenge: Barbecue (BBQ or just Q)

[DKM]

Well nothing was done for July, so I'll start August a couple of days early.

I've noticed a lot of pizza makers also love to Q. So let’s see if anyone is good at marrying the two.

[Bill/SFNM]

Great choice, DKM!

I know you Texans worship at the altar of slow-smoked beef and folks from the Carolinas consider anything other than pork to be blasphemous. And then there are the heathens that parboil some ribs, toss them in the crock pot with liquid smoke, and call that BBQ.

I think we'll definitely get some very creative entries this month. I'm in!

[petef]

Well nothing was done for July, so I'll start August a couple of days early.

I've noticed a lot of pizza makers also love to Q. So let’s see if anyone is good at marrying the two.

BBQ is often defined as a slow cooked. Is that what this challenge is about or
does it include any pizza made on a gas or coal grill (I.E.; Grilled pizza).

Please clarify.
Thank you.

---pete---

[DKM]

BBQ is often defined as a slow cooked. Is that what this challenge is about or
does it include any pizza made on a gas or coal grill (I.E.; Grilled pizza).

Please clarify.
Thank you.

---pete---

Pete,

All monthly challenges are open to each individual's interpretation.

Barbecue can have two meanings. (Probably more)

1.  A style of slow cooking meat over a low heat and with hard wood smoke.

2. An outdoor social gathering that normally involves the grilling of food over a hot fire.

So pick a view (even one not listed) and run with it.

[TXCraig1]

I know you Texans worship at the altar of slow-smoked beef and folks from the Carolinas consider anything other than pork to be blasphemous.

And us Texans who have lived in the Carolinas are happy whenever meat, fire, and smoke are brought together in harmony. Is there really any other way to cook? Other than baking pizza of course.

Craig

[Tscarborough]

This sounds good.  I lived in the heart of NC (Pinehurst) for years so while I truly appreciate that style of BBQ, I have lived in Central Texas for the last 20 years.  I live within an hour of, arguably, 5 of the top 10 BBQ joints in Texas if not the world:

http://www.saltlickbbq.com/

http://www.coopersbbq.com/

http://www.blacksbbq.com/

http://www.southsidemarket.com/

http://www.louiemuellerbarbecue.com/


However!  Around here, any BBQ is probably going to include Fajitas.  Real fajitas, i.e. skirt steak.  No chicken, no pork, no 'espensive cuts of beef, just skirt steak, marinated long enough to make it tender.  So I will combine Fajitas and enchilada sauce with a tortilla dough for my entry.

[Pete-zza]

Tscarborough,

Some years ago, when I went on my "hotgut" Texas tour, I tried all of the places you mentioned except that I went to Kreuz Market instead of Black's in Lockhart. I can't argue with your list.

Peter

[Tscarborough]

Kruez and Blacks are the same thing, they had a family falling out is all.

[Pete-zza]

Kruez and Blacks are the same thing, they had a family falling out is all.

Wasn't it Smitty's that was involved in the family feud?

Peter

[Tscarborough]

I think you are right.

[DKM]

I love all those places and Baker's Ribs as well. I eat at the one in Wetherford all the time.

http://www.bakersribs.com/

[norma427]

For this month’s challenge I made a BBQ pizza in my Waffle Iron.  Toppings were homemade BBQ sauce, cooked chicken thigh, added to simmering BBQ sauce, fresh peppers from my garden sauteed in olive oil and fresh grape tomatoes from my garden.  I also posted this pie under General Pizza Making at.http://www.pizzamaking.com/forum/index.php/topic,11568.msg106016.html#msg106016

Norma

[TXCraig1]

Barbecue Shrimp Pizza

This pie is inspired by Chef Paul Prudhomme’s Barbecued Shrimp – a true Louisiana classic. The only thing BBQ about Barbequed Shrimp besides the name is the flavor as it never touches a grill or pit of any sort. The original recipe is one of my all-time favorites for entertaining and always a big hit with our guests – cooked right in front of them and served piping hot with loads of fresh baked French bread for mopping up the sauce which will absolutely make your tongue want to beat your brains out it is so good. Those friends who have also tried my pizza have long asked me to combine the two. This challenge inspired me to do just that, and I’m very pleased with the results.

The dough is my go-to 100% KABF, 61% water, 3% salt, 2% Ischia culture. Mixed as described in the VPN standard and fermented in bulk for ~24 hours and risen another 5 or so in balls.

To prep for the pizza, first make your seasoning mix by combining: 1/2 tsp cayenne pepper, 1/2 tsp fresh ground black pepper, 1/2 tsp crushed dried rosemary, 1/4 tsp crushed red pepper, 1/4 tsp dried thyme leaves, 1/8 tsp salt, and 1/8 tsp oregano.

Next, peel the shrimp (I used Texas gulf pink shrimp I bought right at the docks – one of the upsides of putting up with heat here in Houston). Get head on if you can – there is so much flavor in the heads. Make a stock with just the heads and shells. After 45 min or so simmering, strain it and cook it down to 1/4 its original volume or thereabouts. You want a very rich shrimp flavor for this.  You need about 1/4 cup.

Melt 3/4 stick of butter in a cast iron skillet and add a large clove of garlic ground to a pulp with a little kosher salt and the side of a knife. After the garlic has sautéed to a golden brown, add the shrimp and sauté until about half cooked and remove them and set aside. To the garlic butter, add the seasoning mix, the shrimp stock (about 1/4 cup), 1/4 cup medium-dark beer (I use Shiner Bock), and a good long dash (~ 3/4 tsp) of Worcestershire sauce (Lea and Perrins only please).  Stir by shaking the pan back and forth until it reaches syrupy consistency and pour into a measuring cup and set aside. Use a spatula – get it all. Even if you don’t use it all on the pie, you won’t want to waste it. Dip the ends of your crust in it.

Slice the shrimp in half down the middle of the back and set aside.

I generally make my dough balls 250g and make an 11” or so pie. For this, I wanted more bread to soak up the sauce, so I upped the weight to 350g and kept the diameter about the same.

I topped the dough with some grated Raclette (not too much - it’s not about the cheese - this is to hold the shrimp in place and add a little depth of flavor) and the shrimp halves and baked (~2:15 at 750F on the stone). After baking, stir your sauce and drizzle it generously over the pie and then top with the diced tender part of a green onion.

If you need to do a longer bake, I would not pre-cook the shrimp at all and probably not cut them in half either. You don’t want to overcook them.

Enjoy,
Craig

Pictured below are Barbecued Shrimp and Barbeque Shrimp Pizza.

[Bill/SFNM]

This morning I slow-smoked some big, beefy ribs in an offset smoker using oak and pecan logs. I'll strip off and shed the meat, toss lightly with a little Tennessee red sauce. If all goes according to plan, one of the pizzas I'll make tomorrow will be topped with some of this meat and maybe some provolone. Stay turned.

[Bill/SFNM]

Chopped rib meat:

[Jet_deck]

I would like to submit my take on a great snack while BBQing, yes, the sausage wrap.  Sausage, 1 slice white bread and something cold to drink.  I took the casing off of the spicey jalapeno sausage cut it similar to peperoni, but not than thin, and fried it up.  I sauced with the doctored spaghetti sauce and topped with the mexican mozzerella Oaxaca and store brand 'pizza mix" cheese.  Cooked on the 10 stone at a temperature of 600 bottom and 750 top, for about 3 minutes.  This dough was from the post under general, where Peter gave a list of same day doughs.  I can't find the post again (it really should be a sticky), this is sad because this was probably my best pizza yet.
I found it. 3 hour proof.
100%, Bread flour (King Arthur brand), 9.24 oz. (261.70 g.), 2 c. + 2 T. + 1 t. (stir, scoop and level method)
62%, Water (warm), 5.72 oz. (162.25 g.), a bit less than 3/4 c.
4.6%, Sugar, 0.42 oz. (12.04 g.), 1 T.
5.3%, Oil (extra virgin olive oil), 0.49 oz. (13.87 g.), 1 T.
1.6%, Salt, 0.15 oz. (4.19 g.), 3/4 t.
1.6%, Active dry yeast (ADY), 0.15 oz. (4.19 g.), 1 1/8 t.
Actual water temperature used = 112 degrees F
Finished dough weight = 16.15 oz. (458.23 g.)
Finished dough temperature = 84.7 degrees F
Thickness factor (TF) = 0.105
Pizza size = 14”

[Pete-zza]

Jet_deck,

The post where your recipe can be found is Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,3146.msg27116.html#msg27116. These days, I would use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to get the most accurate numbers and/or I would use the Mass-Volume Conversion Calculator at http://tools.foodsim.com/ to do weight-to-volume conversions for flour. Neither tool was available at the time I posted Reply 28.

The thread for the collection of emergency doughs is http://www.pizzamaking.com/forum/index.php/topic,8297.msg71576.html#msg71576.

Peter

[petef]

BBQ Ribs

* Par boil ribs 1hr in 4 quarts water w/2tbsp each of lemon juice, soy sauce, liquid smoke.

* BBQ has H style burner. Left burner on medium-low. Right burner OFF.

* Smoke tray has water soaked mesquite wood chips.

* Keep adding water to aluminum tray to supply steam.

* Cook ribs w/cover closed, over indirect heat (250 to 300 Deg F.) for 1.5 hrs.

* Brush on BBQ sauce every 15 minutes or so.

-enjoy!-

[Bill/SFNM]

Here is the finished pie. Smoked beef, Tennesee red sauce, provolone cheee:

[dellavecchia]

Here is the finished pie. Smoked beef, Tennesee red sauce, provolone cheee:

Stunningly beautiful Bill. My mouth is watering. Since I got my new WFO, my Weber Smoky Mountain has been languishing in the shed. I need to haul it out and contribute to this challenge.

John