Скачать или смотреть Smoked Chicken Bacon Ranch Pizza on the Drum Smoker

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#bbq ,#smokedpizza ,#heatofthedrum ,#drumsmoker

How to smoke a Pizza. The first thing we need to do is make a Seasoning for the Chicken. This will be a basic Chicken Seasoning that will complement the Ranch flavors that we will be working with. Salt, Ground Pepper, Garlic Powder, Onion Powder and Ground Mustard are all that is in it. Once the Seasoning is made, we move on to the Chicken. What I have here is a 5 lb Chicken that has had the Backbone removed and Spatchcocked. Season both sides liberally and pull up the Breast Skin and jab some of that Seasoning underneath and smear around the top of the Breast. Fire up the Drum to a target temp of 275-280 degrees. Once the Drum is up to temp, we put the Chicken on. Time to make that Ranch Sauce! In a bowl we add Mayo, Sour Cream, Buttermilk, Salt, Pepper, Garlic Powder, Onion Powder, Fresh Dill, Chives, Parsley and Lemon Juice. Stir until combined then cover and put into the Fridge. The Chicken takes about 2-1/2 hrs. to get to 160-165 internal. Remove and loosely cover for twenty minutes. While the Chicken is resting put Your Pizza Stone on the Drum and open the bottom Damper all the way. After Twenty Minutes shred the Chicken Breasts and Thighs into Pizza size Chunks. Let's build a Pizza! Roll out your Dough (Recipe below) and put on a Pizza Pan lined with Parchment Paper with Corn Meal on it. Poke Crust center with a Fork to help with even cooking and to eliminate Air Bubbles. Stir Ranch Sauce and add to the Crust. Now add the Shredded Chicken, Mozzarella Cheese, Sharp White Chedder Cheese and top with 8 pieces of chopped cooked Bacon. By this time the Drum should be ready to go. Slide the Pizza off the Pan and onto the hot Pizza Stone using the Parchment Paper to assist. After 15 Minutes rotate the Pizza 1/4 turn. Smoke another 8 Minutes and Rotate 1/4 turn. Pull out the Parchment Paper it is no longer needed. Smoke 5 Minutes and rotate once again. At this point keep an eye on the Pizza it may go another 3 Minutes. Take off when done to your liking. Slide the Pizza off the Pizza Stone and back onto the Pizza Pan and set on the Stone. This will stop the Crust from continuing to cook but stay hot. Let rest 5-10 Minutes. Enjoy!

Pizza Crust Recipe:
1-1/2 C warm water
1 tsp Granulated Sugar
2-1/4 tsp Active Dry Yeast
2 Tbls Virgin Olive Oil
3-1/2 C all Purpose Flour (Dough)
1/2 C all Purpose Flour (For Kneading)
2 tsp Salt
2 Tbls Corn Meal
Place Water, Sugar, and Yeast in a large Bowl, whisk together. Let rest for 5 minutes or until foamy.
Add Olive Oil and 1 cup of Flour whisking until well blended. Stir in Salt.
With a Spatula add remaining Flour a little at a time until a soft Dough forms.
Place Dough on a lightly Floured surface and knead for 5 to 6 minutes.
Coat your empty Bowl with Olive Oil and place the Dough inside rolling around to coat all sides.
Cover with Saran Wrap and a Towel and place on Stovetop. Leave Hood Light on for extra heat. Leave for 1 to 1-1/2 hours.
Roll out Dough on a lightly Floured Surface.
Don't forget to add Cornmeal to Pizza Stone.

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Intro Music performed by Steve