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tuscan grill - Forno Bravo Forum: The Wood-Fired Oven Community



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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  • tuscan grill

    I got a forno bravo tuscan grill for my birthday (among other things FB!) and tried it out tonight. I made a New York strip about 1 1/2 inches thick, coated with olive oil, rosemary, sea salt and pepper. Just this side of rare, it was amazing. Much better than the gas grill. Or even charcoal, since it didn't have the strange smell I object to in store-bought charcoal.

    I also made a delicata squash, cut in rings about 1/2 inch thick, brushed with olive oil, sprinkled with chopped rosemary, and grilled alongside the steak! They got a little darker than is maybe kosher, but they weren't burned, and the flavor was out of this world.

    Sorry no pictures, but we ate it too fast!

    The grill was amazing. And it's actually larger than I pictured it- there's a lot of room there to work with.


  • #2
    Re: tuscan grill

    I love mine, too! Perfect for grilling some chicken for bbq chicken pizzas.

    My oven progress -


    • #3
      Re: tuscan grill

      Sounds wonderful! Do you know how hot your oven was when the steak went in?


      • #4
        Re: tuscan grill

        I pulled coals forward into the landing and set the grill on them- it's just like using a charcoal barbeque, just in the wfo. Without the nasty preformed charcoal and lighter fluid.

        If you're already firing up the oven, why not use it for all it's worth?