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Fatther's Day in MO - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Fatther's Day in MO

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  • Fatther's Day in MO

    Father's Day 09 we had both sets of parents and kids over for dinner. I fixed an 8 pound pork loin. Cut the loin in half and coated one with Colavita olive oil then gave it a very gernerous coating of whole rosemary and a dash of oregano and basil. The other half got an equally generous coating of coarse ground black pepper and health dash of sea salt. Wrapped both loins in saran wrap and left in the frig ovenight. Fired my 36'' WFO for about an hour, got the sides and lower dome up to about 500 C. Put both loins side by side on a metal broiler tray. Pushed the fire over to the side with 2 firebricks on edge between meat on fire. Rotated the pork every 15 min. and cooked for about 1.5- 2.0 hours. The firebricks on edge kept the meat from burning due to my lack of floor space. (I also had a 10'' iron skillet full of forno bravo gratin potatoes on side opposite fire.) Fed about 13 people.
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  • #2
    Re: Fatther's Day in MO

    Sounds abosolutely fabulous

    Peter
    Member WFO-AMB=WW

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