2 Feasty Boys Recipes
Pizza & Beer Dogs
The 4 B's
Beer, Bacon, Butter and Better don't forget the cheese



BBQ Chicken Pizza

Feasty Tip: Take advantage of the power of smoke -- there are numerous types of wood chips that you can buy at any grocery or hardware store that, when added to your grill, enhance the flavor of any food.


2 boneless chicken breasts
1 cup BBQ sauce
1 medium tomato, diced
2-3 green onion sprigs, chopped
2 cups mozzarella cheese
1/2 cup parmesan cheese
1 Italian flatbread/pre-cooked pizza crust (12-inch)
BBQ spice
Hickory chips or
( Rohring View suggestion Mesquite chips )
Pizza stone

Rohring View sez don't forget to have a beer with your pizza!
Beer suggestion - Shiner Smokehaus

Cooking Directions

In a medium sized bowl, soak two cups of hickory chips in tap water for approximately 30 to 45 minutes.

Trim fat from chicken breasts and liberally sprinkle with BBQ spice.

Preheat grill. Once grill is sufficiently preheated, drain water off the hickory chips and drizzle a palm full directly onto grill embers. If using a gas grill, simply place soaked chips in a small aluminum pan placed directly on the grilling grate.

Place chicken breasts on grill and cook, removing once an internal temperature of 160° F is achieved. Remove chicken from grill and set aside, allowing to cool for 10 minutes.

Meanwhile, place pizza stone on grill and close lid. (For a more intense hickory flavor, simply add more soaked hickory chips to the grill just prior to placing pizza on stone.)

While chicken cools, chop green onions and tomato.

Liberally slather flatbread/pre-cooked pizza crust with BBQ sauce, starting at the middle and working outwards, careful to avoid the outer crust.

Chop the cooled chicken into bite size pieces, and evenly distribute on top of crust along with green onions and tomato.

Liberally sprinkle with mozzarella and parmesan cheeses.

Place loaded pizza onto the preheated pizza stone and close grill. Remove pizza when cheese is thoroughly melted and bubbly (approximately 5 to 7 minutes.)

Remove pizza from grill and allow to cool for several minutes prior to cutting.


Beer Dogs

Feasty Tip: Submerge your brats in a pan filled with beer, butter and sliced onions on the grill. The brats will stay warm and juicy in the liquid for hours. When ready to eat, simply remove and flash grill the brats as need be. The alcohol completely cooks off, making this dish safe for picnickers of all ages.


10 hot dogs (or bratwursts)
10 hot dog buns (or hoagie rolls)
Gas or charcoal Grill
Medium-sized holding pan
Holding Sauce Pan
3 cans domestic beer or
( Rohring View suggestion 3 bottles IPA )
1 large onion, chopped
1 stick butter

Rohring View sez don't forget to have a beer with your dogs or brats!
Beer suggestion - Redhook Longhammer IPA

Cooking Directions

Preheat grill to medium/medium-high heat.

Place beer, butter and onions in a metal holding pan on grill and bring to a boil.

In the meantime, place hot dogs/brats on grill, approximately seven to nine inches above the coals, and turn often until done, approximately 20-25 minutes. (Internal temperature of 150°F.)

Turn brats often using tongs to both avoid puncturing and charring on the outside.

When brats are done, place in the "holding pan" until ready to eat. Serve on bun, dressed with your choice of favorite condiments.

Top with ketchup, mustard (preferably brown), chopped onion, sauerkraut, grilled onions, peppers, and whatever else you like.


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