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Drying puppy treats in the oven. - 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.
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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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Drying puppy treats in the oven.

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  • Drying puppy treats in the oven.

    And they call it puppy loooove.
    We did a lamb roast the other night and some bread the day after, we use the residual heat to dry puppy treats, they look and smell so good he may have to fight me for them......

    We have a strange dog, he wont eat meat as such, just bones, fat and road kill, the stinkier the better.

    We can buy a whole plastic shopping bag of bones from the butcher for $3 so its good value.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Drying puppy treats in the oven.

    If it were me I'd make soup from dem bones and let the dog eat dry food...

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    • #3
      Re: Drying puppy treats in the oven.

      He wont eat dried food....
      The English language was invented by people who couldnt spell.

      My Build.

      Books.

      Comment


      • #4
        Re: Drying puppy treats in the oven.

        Originally posted by GianniFocaccia View Post
        If it were me I'd make soup from dem bones and let the dog eat dry food...
        I'm with you John, I have two labs and they get to eat all the good stuff too! I tried my best whimpering and puppy dog eyes but my wife says it just ain't the same! LOL
        I'm looking to do some ribs and brisket, (dogs can't have those bones ) what is a good time & temp for ribs?
        Thanks John
        Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
        Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
        Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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        • #5
          Re: Drying puppy treats in the oven.

          Originally posted by Aegis View Post
          I'm looking to do some ribs and brisket, (dogs can't have those bones ) what is a good time & temp for ribs?
          Thanks John
          To dry them?
          I would aim to have the oven on the cooling cycle around 100c to 90c, they take about 2 days to dry.

          If the oven is too hot they will cook, if too cold the bugs will get the bones first.
          The English language was invented by people who couldnt spell.

          My Build.

          Books.

          Comment


          • #6
            Re: Drying puppy treats in the oven.

            John,

            While I have gotten really good results with pulled pork over the years, I haven't been so successful with ribs . The classic approach with pulled pork is to slow cook (smoke) them at 228F (anywhere from 210-250F is fine) until the internal temp of the meat reaches 190F. At this point you maintain the oven temp to 'hold' 190F until the collagen breaks down and the meat becomes tender. The hold stage typically takes 2 hours, the entire process about 10, give or take. The classic prep is to brine the pork (1C kosher salt & 1C brown sugar to each gal of water to cover) 6-8 hours, apply cheap French's mustard and then your favorite rub (tons of recipes on internet) before putting the pork on. The other thing you can do is to wrap the pork in foil at the beginning of the 190F rest and put it in the house oven at 228F since it won't be absorbing any more smoke flavor through the foil.

            The same process goes for ribs (brine, rub, smoke, wrap). A variation on the classic process is called 3-2-1. 3 hours smoke, 2 hours wrap, last hour unwrapped all at 228F. I have never gotten this right so I weenie out and simmer my ribs for 45 minutes and let cool in a large strainer. After the moisture steams out I coat 'em with sauce and heat back up in the smoker/bbq until the sauce is caramelized. All of this smoking is done either on red oak or oak lump. Yum.

            Cooking ribs or pork shoulders in a hot 350-500F oven will certainly git 'er done, but it's not the same as low and slow.

            John

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            • #7
              Re: Drying puppy treats in the oven.

              Thanks John for the info. and I gained another couple of pounds just looking at that sandwich pic! Man that looks Good!
              Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
              Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
              Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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