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Back in the Swing of Things - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Back in the Swing of Things

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  • Back in the Swing of Things

    Getting warmer outside, and things have settled down a bit, so I'm back in the WFO mode. Several firings for pizza so far, and starting to experiment with roasting more.

    Yesterday Put in a Boston Butt and let it cook while I made some clams in one of my paella pans. Later on put a Turkey in and let both meats sit in overnight. Awoke this am and oven was 375 still, not bad without an insulated door (just a wooden door with sheetmetal on the inside).

    The clams were a semi success, mainly because I used a pan that was too small and many of the clams just did not open the way I liked. I transferred to a larger pan and finished on the rangetop. Lesson Learned...

    Boston Butt was amazing. Rubbed it down with a spice rub and let it roast wtih a good fire, sealed in foil for 3-4 hours, then before I put the door on for the night I poured some apple juice in the bottom. Amazing results.

    The turkey I was not sure about. We got it super sale after Christmas, and just froze it. My wife thawed it, so I threw it in the oven. I put it in right before I put the door on last night, and it cooked over night. Surprisingly the meat was still very juicy in the breasts. The lower bird was amazing! It kind of cooked in it's own juices, and turned out basically like a turkey confit. Will definitely do it again.

    At the moment have some veg roasting, Cauliflower, fingerlings, and onions. Also put in an asian rubbed pot roast, gonna let her go all day and take it out tonight. Did alot of cooking over the weekend to eat on over the week. Hope to do that alot this season.

    Pics attached of what I got.
    Last edited by Erniegarcia76; 02-28-2011, 04:37 PM. Reason: Add Photos
    Ernie

    Ducane 5 Burner Stainless / 34 Inch WFO

  • #2
    Re: Back in the Swing of Things

    Can't wait to see the pics!
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

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    • #3
      Re: Back in the Swing of Things

      That looks pretty good ! wonder why the clams didn't come out looked good though can't wait to get started

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