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



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

24 hour black-eyed peas

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.


    • #3
      Re: 24 hour black-eyed peas


      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!




      • #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.


        • #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.


          • #6
            Re: 24 hour black-eyed peas


            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.


            • #7
              Re: 24 hour black-eyed peas

              Oh yeah.