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24 hour black-eyed peas - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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24 hour black-eyed peas

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  • 24 hour black-eyed peas

    I hate to waste all that heat, so I filled the crockpot with dried black-eye peas, tomatos, sausage, onions, cilantro and jalapenos and spices.

    I put it in at 520 degrees, so I will have to check the water in a couple hours then again in the morning. I plan on putting the lid on before bed tonight and eating them tomorrow about this time. I sure hope the crock pot doesn't crack....

  • #2
    Re: 24 hour black-eyed peas

    Almost bedtime, so I added another 3 cups of water (I added three cups around 8:00), stirred them and doored it back up. The temp is down to 410 degrees.

    Comment


    • #3
      Re: 24 hour black-eyed peas

      Tscarborough,

      We will use the oven heat to cook off a pot of beans just about every other time we heat up the oven... again, I like to make use of the heat in that 'retained heat masonry oven'.

      I have collected a couple of cast iron pots, and that is what we use to slow cook stuff. I try to use the enameled pots with the recipe's with tomatoes... try to keep the acid from the tomatoes from cutting the 'cure' on the cast iron.

      I will typically get the temperatures closer to the 350 degree mark before putting the pot in the oven for an overnight cook. I'll be curious to see how your pot - o - beans comes out starting at the higher temps.

      Keep us posted!

      Thanks,

      JED

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      • #4
        Re: 24 hour black-eyed peas

        How do you measure temps?

        I have quite a few "dutch ovens" they type scouts use most often and hope to use them in the future.
        Derk

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        • #5
          Re: 24 hour black-eyed peas

          It was at 350 this morning at 6:00AM, I added 3 more cups of water and sealed it back up to cook for 11 more hours (when I get home from work).

          I use a IR heat gun from harbor freight.

          I have all sizes cast iron pots, dutch ovens, and frying pans, I didn't even think about using them for some reason.

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          • #6
            Re: 24 hour black-eyed peas

            Thanks,

            I think I will keep my eye out for a gun. We have a Harbor Freight north and south of our place.

            Thermocouples are neat but a little too pricey, would much rather put the extra $ into the oven or pizza supplies.

            Comment


            • #7
              Re: 24 hour black-eyed peas

              Oh yeah.

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