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Meats and Breads! - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

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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Meats and Breads!

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  • Meats and Breads!

    Flank Steak, 7lb Rib Roast and various breads. Not all in one night of course.

  • #2
    Re: Meats and Breads!

    Wow, can I have some details on the rib roast? Looks Amazing!


    • #3
      Re: Meats and Breads!

      Originally posted by Jmar View Post
      Wow, can I have some details on the rib roast? Looks Amazing!
      me too Looks awesome
      Link to my oven build on YouTube:



      • #4
        Re: Meats and Breads!

        Ditto........would love to get the roast recipe......cheers


        • #5
          Re: Meats and Breads!

          Boy, it's been a long time since I saw this thread. My notes aren't so great for the roast, I wasn't detailed enough looking at them now.

          The roast:
          3 rib from the local grocery store. I used Penzey's Bicentennial Rub on it while it sat out for 2 hours prior to cooking it. I wrapped it in aluminum foil prior to putting in the oven.

          I fired the oven up to temperature and allowed it too cool to about 550 degrees and put the roast in. I checked after 45 mins and the temp had dropped to about 400 and then I started up a small log to add some heat and rotated the roast every 15 to 20 mins. I took the aluminum foil off for the last 30 mins or so to allow it to crust up a bit. I can't remember time wise, but about 90mins for it to cook. I gauged on temp of the roast, not time.

          I will do another roast again, whenever it goes on sale again. This time, I will put the meat in at a lower temperature and allow some hickory chunks to smolder, giving it a smokier and robust taste. I'm not sure if I ever would cook the roast at super high temps, like a piece of steak, so im open to suggestions on how that would work out.


          • #6
            Re: Meats and Breads!

            Thank you Bravo (and am sure my family does to) . will be giving this a go this weekend...............cheers