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Carabba's wood grill - 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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Carabba's wood grill

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  • Carabba's wood grill

    I keep sitting at the counter at our local Carabba's restaraunt and looking at their combination wood/gas grill that they grill all their meats on and can't help but think that theirs may be the perfect grill.

    Cast iron grates, on top of gas flames, which are all on top of wood logs that are charred from above by the same gas flames. Now, granted, they are in an indoor setting, so they have to have the overhead suck fans to pull out the smoke, but since we are all outdoors, we don't. It seems like the perfect combination of heat control (gas flames to your exact liking) and the charred wood for that oh soooo good flavor.

    What do you guys think?

    Tom

  • #2
    Re: Carabba's wood grill

    Sounds great - we need pictures.

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • #3
      Re: Carabba's wood grill

      I think that the "grill" flavor comes from the grease dripping on the hot coals and vaporizing. Once wood/charcoal gets hot enough to grill, there's not much smoke involved, unless you cover, and add wet chips to the edge of the fire. Me? I don't like gas grills much, but lots of folks have them.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: Carabba's wood grill

        who makes the carabbbas grill?

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        • #5
          Re: Carabba's wood grill

          I travel a lot and love to sit at the "Pasta Bar" at Carrabba's. They never let the wood catch fire and turn to hot coals. They just want the wood to smoke. If a log catches fire, the cook has a water bottle and quickly puts it out.

          It's a pretty simple design. The hardest part would be acquiring the burners that point downward toward the wood. The logs lay in a metal or brick-lined bin. And there is a grate above.

          I can see where that would work great outdoors.
          Mark

          Life is too short to drink cheap beer

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