Board index Barbecue Board General Discussion Wasp Nest Pizza

Wasp Nest Pizza

This is the place to ask your BBQ questions, share information, and more.
Post Sat Mar 09, 2013 6:37 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Chileheads unite! I call this my "Wasp Nest Pizza" because of all the Yellow Jackets (tabasco peppers) that are crawling all over it. I'll just let this be a photo story.

Image

Ooops!-- forgot the olive oil in this pic.
Image

Image

Image

Image

Image

Image

Image

Image

May I offer you a slice? Image

Image
Got beer???

Post Sat Mar 09, 2013 7:28 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
The one time I'd be glad to get stung! :D

Post Sat Mar 09, 2013 7:58 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
:lol: Thank you kindly, Tbk!
Got beer???

Post Sat Mar 09, 2013 9:51 am

Posts: 22
Location: Old Town, Maine
That looks great :D
Is that Genoa salami?

Post Sat Mar 09, 2013 10:46 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
Looks like somebody could catch a "buzz" off of that pizza, BC! :lol:

Were the chiles pickled or fresh? Around here I only see them pickled. Next time you could put them on the grill for a little bit to give them some black stripes... :wink:

Post Sat Mar 09, 2013 8:43 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Cliff Carter wrote:
That looks great :D
Is that Genoa salami?


Hi Cliff! Thank you. That is Oscar Mayer hard salami. I'm not a huge fan of much of their stuff, but to me their hard salami is out-of-this-world good. :D
Got beer???

Post Sat Mar 09, 2013 8:50 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
ScreamingChicken wrote:
Looks like somebody could catch a "buzz" off of that pizza, BC! :lol:

Were the chiles pickled or fresh? Around here I only see them pickled. Next time you could put them on the grill for a little bit to give them some black stripes... :wink:


:lol: You're brilliant, Brad! These particular chiles were Trappey's bottled. Thanks for the inspired idea! I ought to try that with fresh habaneros and call it my "Honey Bee" or "Bee Hive" pizza.
Got beer???

Post Fri Mar 15, 2013 4:14 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Looks perfect! I like those peppers too. My stomach not so much though. :lol:
Large BGE
CG Duo with SFB

Image

Post Fri Mar 15, 2013 9:23 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Dyal_SC wrote:
Looks perfect! I like those peppers too. My stomach not so much though. :lol:


Chef Dyal... my Friend, my Pal, my Brother... So glad to see ya again! Thank you! Yeah, kinda lends new meaning as to how a pizza should be served hot. You know me... luv to tinker around. And I will say, though hotter than the devil, the peppers really helped bring out the flavors, and the salami was phenomenal. But I sure could have used some vanilla ice cream topped with Carolina peaches for dessert!

(Hope you got my PM... let me know if you didn't).
Got beer???

Post Sun Mar 17, 2013 7:31 pm
sroach well done
well done

Posts: 1118
Location: Warrington, PA
I am going to have to give that combo a try, my wife and I love spicy.

Can I ask what is in the tin foil that is sitting on top of the coals?
Image
_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Mon Mar 18, 2013 8:27 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
sroach wrote:
I am going to have to give that combo a try, my wife and I love spicy.

Can I ask what is in the tin foil that is sitting on top of the coals?


Hi Sroach! Thank you. Wrapped in the foil are hickory chips. The top of the pouch is perforated many times with the tip of a sharp knife to allow the smoke to escape. Works exceptionally well, and one does not even need to soak the chips in water beforehand. And the smoke gives the pizza a kind of wood fired brick oven kind of effect.
Got beer???

Post Mon Mar 18, 2013 2:18 pm
sroach well done
well done

Posts: 1118
Location: Warrington, PA
Ahh Smoker bag, very nice.. Can you taste it in the dough?
Image
_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Mon Mar 18, 2013 2:28 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
It's mild, but it does make a difference. If you want the smoke, you sure want to wait for the smoke to start escaping before the pizza goes on. One can get a far greater smoke on long cooks, but since pizza cooks so quickly, the effect is a bit less.
Got beer???

Post Sun Mar 24, 2013 3:58 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Gorgeous looking pizza--nice job Beercuer.

Post Wed Mar 27, 2013 7:56 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
smokin'gal wrote:
Gorgeous looking pizza--nice job Beercuer.


Why thank you kindly, SG! Great to "see" you again. Hope all is well.
Got beer???


Return to General Discussion

cron