web analytics
Pork Roll - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Pork Roll

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pork Roll

    We had a pork roll in the oven with spuds and pumpkin for Christmas lunch, other boiled veggies were done in the kitchen..
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Pork Roll

    That looks really nice - cracking looks particularly appealing!
    / Rossco

    Comment


    • #3
      Re: Pork Roll

      Your picture spurs me to choose an oven landing size which will allow for those larger menu items That, for me, means a traditionally shaped dome and a taller oven opening. I can shoot ferral hogs in my back yard.....

      Your menu looks great! Thanks for sharing!
      Lee B.
      DFW area, Texas, USA

      If you are thinking about building a brick oven, my advice is Here.
      Our One Meter Pompeii Oven album is here.
      An album showing our Thermal Breaks is Here.

      I try to learn from my mistakes, and from yours when you give me a heads up.

      Comment


      • #4
        Re: Pork Roll

        I really wanted a baby pig but the butchers would only sell me a 120kg "baby".

        The roll was done in the pan and covered with foil to cook it through, when it was done it was finished off as you see it, this crisped up the crackling and drained it of the fat.

        The pork was delish cold too and not at all chewy.
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

        Comment


        • #5
          Re: Pork Roll

          Originally posted by brickie in oz View Post
          I really wanted a baby pig but the butchers would only sell me a 120kg "baby".

          The roll was done in the pan and covered with foil to cook it through, when it was done it was finished off as you see it, this crisped up the crackling and drained it of the fat.

          The pork was delish cold too and not at all chewy.
          We ate pork a few weeks ago....My son made some kiesh....It was a great way to use leftover pork!
          Lee B.
          DFW area, Texas, USA

          If you are thinking about building a brick oven, my advice is Here.
          Our One Meter Pompeii Oven album is here.
          An album showing our Thermal Breaks is Here.

          I try to learn from my mistakes, and from yours when you give me a heads up.

          Comment


          • #6
            Re: Pork Roll

            Hi Brickie, great looking roast. What cut of pork did you us? Was the skin attached?

            Thanks
            Bill

            Oven Build:http://www.fornobravo.com/forum/f8/b...oven-5927.html

            Progress pictures:
            https://picasaweb.google.com/billbel...eat=directlink

            Cooking pictures:
            https://picasaweb.google.com/billbel...eat=directlink

            Comment


            • #7
              Re: Pork Roll

              I think the butcher said it was a leg roll, yes the skin was attached.
              The English language was invented by people who couldnt spell.

              My Build.

              Books.

              Comment

              Working...
              X