Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure!
BBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.
I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.
Also try my white garlic chicken pizza.
BBQ Chicken Pizza
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 pizza
- 1 large pizza crust
- 1/2 cup your favorite BBQ sauce use a thinner, hickory-flavored sauce for the best results
- 10 ounces cooked chicken chopped or shredded
- 1/4 cup sliced red onion
- 1/3 cup shredded smoked mozzarella cheese
- 1/3 cup shredded mozzarella cheese
- Chopped roasted jalapenos or substitute sliced pickled jalapenos
- 2 tablespoons cilantro chopped, for garnish
Preheat oven per pizza crust instructions.
Brush some of the BBQ sauce over the pizza crust.
Combine chicken and BBQ sauce. Spread evenly over the crust.
Add onion, cheeses, and jalapenos.
Bake per crust instructions.
Garnish with chopped cilantro, slice and serve.
I’m always on the lookout for recipes that call for leftover pulled pork. I smoke a lot of pork, always making more than I need because I love it on more than just sandwiches. And boy oh boy, these BBQ deviled eggs are ‘da bomb’. They aren’t just hard boiled eggs topped with BBQ sauce-laden pork. Oh no. They bring it with a little vinegar kick, a little smoke and a little heat. Each bite is truly fantastic.
You can make BBQ deviled eggs using any leftover smoked meat, be it pork, chicken or beef. Make sure you chop or shred it small. You don’t want the meat to drown out the other flavors.
Normally I would pipe the mixture onto the tops of the boiled eggs but this mixture was a bit too thick to do that so I just spooned it on top. No harm in that. People aren’t going to spend a lot of time looking at these BBQ deviled eggs. They won’t last long enough for long stares.
Also try my jalapeno poppper and no-boil deviled eggs.
BBQ Deviled Eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 halves
- 6 large eggs hard boiled
- 2 tablespoons mayonnaise
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon hot sauce
- 1/2 teaspoon apple cider vinegar
- 2 drops liquid smoke
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/3 cup shredded or finely chopped cooked pulled pork warmed
- 2 tablespoons BBQ sauce
- Dill pickles chopped
- Smoked paprika for garnish
Peel the eggs and cut in half.
Remove the egg yolks to a bowl along with the mayonnaise, oil, hot sauce, vinegar, liquid smoke, salt and pepper.
Spoon the mixture into the egg halves. Alternatively you can pipe the mixture onto the eggs, but you might need to add a bit more mayo and or oil to thin it enough to do so.
Combine the pork and BBQ sauce and spoon over the tops of the eggs.
Sprinkle a few chopped dill pickle pieces over each egg.
Dust the eggs liberally with smoked paprika and serve.
As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun.
Also try my pepper jack meatloaf.
BBQ Meatloaf Sandwiches
Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8 servings
- 1 1/2 pounds ground beef do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20
- 1 3/4 cups possibly more bread crumbs
- 1 egg whisked
- 2 cloves garlic minces
- 1/2 small onion minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups your favorite BBQ sauce divided
- Large hamburger buns
- 8-12 slices bacon cooked
- French-fried onions
Preheat your oven to 350 F.
Line a baking sheet with foil.
Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
Bake 45-50 minutes or until the internal temperature reaches 165 F.
Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
Slather buns with mayonnaise.
Slice meatloaf and place on the buns.
Add bacon, a good dollop of BBQ sauce and some French-fried onions.
Add top bun, serve, and devour.