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Porketta and con on the cob - 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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Porketta and con on the cob

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  • Porketta and con on the cob

    Hey Ya'll,

    The past weekend it was hot where we live (34 C = 93F) up here in Sudbury (for us anyhow) so we didn't want to cook in the camp (cottage) so with the residual heat from the Friday night pizza party on Saturday I put in a porketta roast along with some sausages and carrots and onions. Took some of those new small potatoes. Cut them in half tossed them in oil and some sea salt and placed then cut side down on a backing sheet. As for the corn I soaked the corn with husks still on in water for about an hour or so then put them on the oven floor and clossed the door.

    The corn was the most tender I have ever had and the sauagaes were just as tender ( won't BBQ a sausage again ). The potatoes were crisp on the bottom and tender inside. Even my kids complimemnt me on the meal

    Another awsume meal using the WFO.....I just love that thing!
    Live life like you're dying....without going bankrupt

  • #2
    Re: Porketta and con on the cob

    Originally posted by trapper View Post
    Hey Ya'll,

    The past weekend it was hot where we live (34 C = 93F) up here in Sudbury (for us anyhow) so we didn't want to cook in the camp (cottage) so with the residual heat from the Friday night pizza party on Saturday I put in a porketta roast
    Hi Trapper, Looks great! At what temp was your oven when you put in the roast, sausage, corn, potatoes? Did you put them all in at once? How long did they cook?
    Originally posted by trapper View Post
    The corn was the most tender I have ever had and the sauagaes were just as tender ( won't BBQ a sausage again ). The potatoes were crisp on the bottom and tender inside. Even my kids complimemnt me on the meal

    Another awsume meal using the WFO.....I just love that thing!
    It does look awsome for sure, I can almost taste it from here!
    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

    Comment


    • #3
      Re: Porketta and corn on the cob

      The oven floor was 390 F. The whole meal took about 90 minutes to cook. The roast went in first with a temp prob in it. About 30 minutes latter I added the potatoes and sausages. Then for the last 20 minutes or so I put the corn in. Once the roast hit 173 F internat temp... Dinner was ready. The husk removal off of the corn was very easy. I have done it this way before on the BBQ and the husks charred and made a mess trying to husk the corn.

      This is definitly a meal we will repeat in the future.

      Actaully I just picked up two prime rib roast that we on sale

      Cheers
      Live life like you're dying....without going bankrupt

      Comment


      • #4
        Re: Porketta and corn on the cob

        Originally posted by trapper View Post
        The oven floor was 390 F. The whole meal took about 90 minutes to cook. The roast went in first with a temp prob in it. About 30 minutes latter I added the potatoes and sausages. Then for the last 20 minutes or so I put the corn in. Once the roast hit 173 F internat temp... Dinner was ready. The husk removal off of the corn was very easy. I have done it this way before on the BBQ and the husks charred and made a mess trying to husk the corn.

        This is definitly a meal we will repeat in the future.

        Actaully I just picked up two prime rib roast that we on sale

        Cheers
        Thanks Trapper,
        This will definitley be on our menu soon!!!!!!!!!!!!!!
        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

        Comment

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