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Spanish Meatballs and Vegetable Skewers - 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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Spanish Meatballs and Vegetable Skewers

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  • Spanish Meatballs and Vegetable Skewers

    I did my first dutch oven cooking in my Artigiano oven -- great results!

    I used the spanish meatballs recipe and the rosemary vegetable skewers recipes from this site. The meatballs, I did them in a Lodge cast iron dutch oven. The skewers, I had two long rosemary stalks, which I used (per the recipe) but also have some citrus rosemary skewers (store bought). The skewers were done on a Tuscan grill.

    I built a fire the same size as I normally would for pizza, the dome started to turn white in the middle. I just didn't keep putting on more logs as I would have for pizza.

    I let the logs burn down and pushed the coals over to the side for the Tuscan grill and left room on the right for the dutch oven.

    Meatballs went in, about 10 minutes, before taking them out and putting in some more tomato sauce and some beef broth. They were really browning up nicely, which surprised me with the existing tomato sauce in the pan.

    I put the skewers on and continued with the meatballs. Flipped the skewers after about 5 minutes, put them back in for another 5 or so. Just before the skewers were done, I checked the internal temp on the meatballs and took the oven out.

    Click on the link below for pictures -- it's easier for me to upload them here than into the board here.

    Picasa Web Albums - Mark - Pizza Oven Co...

    Click on my public galleries for more pictures of my oven and previous cooking.
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan
    www.leanblog.org
    http://mypizzaoven.blogspot.com

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