Originally Posted by Bootz
Yummy. Rum Apple cake!
I haven't had BBQ pizza in awhile. I used chicken. What did you use?
I used to have a cookie cookbook that had a whole section on using alcohol in cookies. There were general ideas and recipes.
Arrogant B*****d ale dough, a spicy texas bbq sauce, with homemade smoked gouda and gorganzola, topped with crumbled ground pork, onions, mushrooms, peppers, and sausage.
Was a delicious pizza, cooked over an open fire.
Arrogant B*****d ale profile
7.2% Alcohol by volume
stone brewing company, california, USA
It's a very strong ale but easily drinkable as compaired to other stong ales and pairs off well in the dough against the thick rich bbq sauce.
It's got a very strong hops flavor. It's got a piney flavor, catty hops, grapefruit, some chocolate, toasted bread flavors, sweetness from the caramel malt. It's so strong in flavor it holds it's own against the flavors of the pizza.
I've also done it with Double B******d ale, which is made by the same company.
11.2% alcohol by volume
Has a smell of pine resin, orange, pineapple, alcohol, and some malt. The flavor is balanced with a slight lean towards bitter hops, very bitter, malty spine makes up the back bone, along with maple, pine, and citrus notes.
It also pairs well with bbq as well able to also stand up on it's own against the bbq and other flavors of the pizza.
They really hold up well.
I've also made a pizza for dessert using marshmellows, a cherry sauce, topped with bits of graham crackers and chocolate peices, the dough I used an imperial russian stout.
Imperial russian stout also from stone brewing company.
10.5% alcohol by volume
Sweet and roasty flavor with notes of semi-bitter chocolate, creamy caramel and burnt sugar and coffee bitter finish. It's strong flavor really did well. I enjoyed those pizzas.