BBQ Chicken Pizza

Last minute lunch on the Primo XL

I forgot to bring lunch to work today, so what's a guy to do?  Cook some chicken thighs on the Primo XL, that's what! A quick trip to the grocery store for some chicken, a little seasoning, and back to work to get everything cooking.  I started our Oval XL and stabilized the temperature around 325 degrees (this took about 15 minutes).  While it was heating up, I washed and dried the chicken, sprayed it with some cooking oil, and rubbed on some spices.  I seasoned 3 pieces with SeasonAll, 3 with an Italian Blend, and 2 pieces with nothing at all.  Variety is a beautiful thing!

I set up the grill for indirect cooking by using the firebox divider and putting lump charcoal in only one side, and put in the drip pan rack, ceramic reflector plate, and a foil drip pan on the other side.  I wanted to get the chicken up as high in the dome as possible, so I put in the regular cooking rack and then the extender rack, too.  Here is a picture of the set-up...

I like to use the Primo Remote Thermometer, which allows you to monitor the grate temperature and the food temperature simultaneously.  The grate stayed at 325 degrees for the whole cook without any adjustments at all, and 45 minutes later when the chicken internal temperature reached 190 degrees, I took the chicken off... I knew it was going to be good when juices squirted out of the chicken when I picked it up with the tongs!  Here it is just before I pulled it off, and then plated.

(If you look at the before and after pictures, you can see how little of the lump charcoal was burned during this cook.  Closing up the vents puts the charcoal out, to be saved for the next cook.  Cooking with the Primo is incredibly efficient, and very little cleanup!)

If you'll excuse me, I've got to go eat!  The smell from this chicken is awesome!

2013 Pennsylvania Garden Expo Pictures

Here are some pictures from the 2013 Pennsylvania Garden Expo.  We were the host of the "Ask the Experts" Area of the show, in the Featured Gardens Area.  Many green industry experts presented topics ranging from permeable pavers to LEDs in landscape lighting to how to stretch fresh mozzarella cheese!  Special thanks to Rynn Caputo of Caputo Brothers Creamery for the great demonstrations, and the great cheese!  We also had the opportunity to serve up pizza next to the front entrance to the show.  The pizza was cooked on our Wood Fired brick ovens by none other than Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA.

Many of our contractor customer were exhibiting at the show, building dream gardens that included outdoor kitchens, firepits, Chicago Brick Ovens, ponds, pondless waterfalls, landscape lighting, and so much more.  Essentially, if you could dream it for in your Outdoor Living Area, it was shown at the show!  We will be posting more galleries showing the work of the landscapers soon.

If you made it to this year's show, leave a comment below and let us know what you thought!  If not, come see us next year!

You’ll Never look at Pizza the Same Way Again!

Our customers rave about the BBQ Chicken Pizza that we serve them, so I thought we should share our recipe with you. Keep in mind that we cook ours on a wood fired Chicago Brick Oven, so we have the benefit of the smoky flavor that you can only get from a wood fire...but this is really good cooked in a conventional oven, too! Ingredients: Pizza Dough Chicken (Cooked, or buy rotisserie chicken and strip into bite-sized pieces) BBQ Sauce Cheddar Cheese (shredded) Monterey Jack Cheese (shredded) Scallions (chopped) Cilantro (chopped)

Directions: Preheat your oven to 500 degrees F. In a conventional oven, preheat a pizza stone for about 1 hour.

BBQ Pizza
BBQ Pizza

Mix Cheddar and Monterey Jack cheeses. Toss Chicken with BBQ sauce. Place a ball of dough on a lightly floured table or cutting board, flatten into shape using your fingertips. Be sure it will fit on your pizza stone! Quickly add toppings to the dough: Brush a thin coat of BBQ Sauce over the pizza shell. Spread a generous coating of the cheese mixture over the sauce. Spread BBQ chicken pieces over cheese. Top off with chopped scallions and cilantro.

Transfer the pizza to the brick oven or heated pizza stone. In a brick oven, rotate 1/4 turn when the back edge starts getting brown. Repeat until cheese is melted and crust is well browned. In conventional oven, cook for 3 minutes, then switch oven to Broil. Continue to cook until done. Don’t let it burn! Remove from oven, let sit for a few minutes, cut, and Enjoy!

Watson Supply is the PA distributor of Chicago Brick Ovens.  If you are interested in learning more about these ovens and this incredibly versatile method of cooking, please give us a call at 717-238-9730, and one of our experts will answer any questions you have.

What CAN'T you cook in a Wood Fired Brick Oven?

Joe Mishler and Ron Juchem

Joe Mishler and Ron Juchem

That's a good question, and Ron Juchem set out to discover the answer...

pizza and dutch oven in oven
pizza and dutch oven in oven
Dutch Oven
Dutch Oven
Herb Crusted Pork Tenderloin
Herb Crusted Pork Tenderloin

Well, after weeks of Sunday experimentation with pizzas cooked in a Chicago Brick Oven, we know that you CAN cook pizza. I spent quite a few Sundays with Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA. Together we went on a culinary journey to explore what all could be accomplished on one of these Wood Fired Brick Ovens. With a bit of creativity, imagination, and just a few ingredients, we spent days coming up with many variations of what could be called pizza, from simple and traditional to gourmet, each one better than the last. We started basic, but the results tasted so good that we quickly got bold with our combinations and turned our backyard into an open air gourmet kitchen! We started with Margherita pizza (dough, sauce, mozzarella, basil, and spices), and ended up at BBQ Chicken Pizza and Seafood Pizza with shrimp & scallops. After discovering what all kinds of pizza we could create in this wood fired oven, I think the words “take-out” and “frozen” will leave our vocabulary, at least when talking about pizza!

Dessert pizza
Dessert pizza

You can only eat so much pizza, so we soon began experimenting with what else we could cook in our oven. Pork, Chicken, Seafood, Lamb, Beef, Desserts; the sky was the limit! Soon enough, our Sunday gatherings started to grow and we had progressed to serving up dishes like garlic infused flat iron steak, baby back BBQ ribs, whole pork tenderloins and herb crusted lollipop lamb chops. Desserts included cherry cobbler and peach cobbler pizza topped with mascarpone cheese and drizzled with honey.

So after weeks of cooking, we can’t really answer the question of what CAN’T be cooked in a Wood Fired Brick Oven. What we discovered was this: If it can fit through the door of the oven, you CAN cook it!

-Ron Juchem

Watson Supply is the PA distributor of Chicago Brick Ovens.  If you are interested in learning more about these ovens and this incredibly versatile method of cooking, please give us a call at 717-238-9730, and one of our experts will answer any questions you have.