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moderator 11-01-2013 09:39 AM

Thanksgiving Treats
 
Hello everyone,
Thanksgiving is coming and we know that many of you are getting ready to use your ovens to make delicious goodies for this special day.

We would love to see recipes and photos of your favorite foods. Please feel free to post. It's always fun to see what different foods families enjoy this time of year.


We hope everyone had a fun and safe Halloween and look forward to the holidays!

kbartman 11-08-2013 09:56 PM

Re: Thanksgiving Treats
 
1 Attachment(s)
I'll be the first to respond to this thread. I have no Thanksgiving treats or recipes to share at this time but hope to soon and on thanksgiving day.

I was nominated to host our annual family thanksgiving get together. I have never cooked a turkey in a WFO, as I'm sure there are many here on the forum like myself. We need everyones help. So lets get the discussions going so we all have a successful turkey day.

Attached is a picture I took last spring as I was just starting my dome. Please help my turkey have this bird's eye view.:D

kbartman 11-10-2013 03:15 PM

Re: Thanksgiving Treats
 
Ok then, I'll be a little more specific..........:rolleyes:................How much time and what temperature do I cook the bird in my WFO?.................I'm sure I'm not the only one with this question.:)..............Who else is planning on cooking a bird this thanksgiving in there WFO?

hodgey1 11-11-2013 05:33 AM

Re: Thanksgiving Treats
 
I'm with Bart, this is my first Thanksgiving with my WFO and I'm considering cooking the bird. Is there anyone out there with specific instruction on properly cooking a bird in the WFO?

1: Preheat instuctions
2: Proper oven temp
3: Appox time by weight
4: Foil-No Foil
5: Any other tips

Les 11-11-2013 09:57 AM

Re: Thanksgiving Treats
 
1 Attachment(s)
I'll offer some input but mine is still a work in process. This year is number 3.
Last year we brined a 20 lb bird for about 24 hours (there are a billion brine recipes, just google one that sounds good to you). We stuffed it with citrus for flavor, not the typical bead stuffing. I put it in the oven with a hearth temp of 500 degrees. I am going to try around 450 this year. We had it in about 2 hours and then removed the foil to let it brown. We pulled it out at the 3 hour mark and the internal temp was 163. As mentioned, this year I want to try 450 deg and I will remove the foil 1/2 hour before it comes out (you can see that it is a little browner than I would have liked). I know others have had better success so maybe they have more to add.

kbartman 11-11-2013 08:46 PM

Re: Thanksgiving Treats
 
Thanks Les for the input, I hope many others join in.

kkgator 11-12-2013 04:33 AM

Re: Thanksgiving Treats
 
I was thinking about the same thing. Just build coals up so the oven temp on floor is 300F to 400F? What about using the retained heat from firing pizza and no fire to cook bird? My oven once the fire goes out with a nice bed of coals still registers around 300F the next day with the door partially on. Maybe I'll experiment with a small breast to begin with and see how it goes.

Les 11-12-2013 08:00 AM

Re: Thanksgiving Treats
 
Quote:

Originally Posted by kkgator (Post 165357)
I was thinking about the same thing. Just build coals up so the oven temp on floor is 300F to 400F? What about using the retained heat from firing pizza and no fire to cook bird? My oven once the fire goes out with a nice bed of coals still registers around 300F the next day with the door partially on. Maybe I'll experiment with a small breast to begin with and see how it goes.

No fire - I used the residual heat from the night before. I did a small fire in the A.M. to recharge it but I got it too hot. I also removed all coals and ash.

kbartman 11-16-2013 11:01 PM

Re: Thanksgiving Treats
 
Turkey day is right around the corner, what are you planning?

I still haven't work out how I'm going to do my bird yet.:p.................. I was wonder If any one has tried starting a small fire in the oven and very slowly bringing the oven up to smoking temperatures about 250F and keeping it there all day. I've seen online something called a charcoal snake. If you Google it you will see what I'm talking about. I was thinking that it would work on smoking a turkey. Has anyone used this method or others for slow smoking in you WFO?

Look forward to here what everyone is planning for the big day.

Gulf 11-17-2013 05:03 AM

Re: Thanksgiving Treats
 
I think that that you will avoid wild temperature swings and bitter smoke flavors, if you do like Les is recomending. That is, cooking in a clean oven, with residual heat from the day before. That method works better for me on brisket, and roasts.

Trying to maintain a live fire and coals is to labor intensive for me. I tried a roast that way and was constantly having to rotate the pan and tend the fire. At one point, I thought that the oven was cooling down to quick and closed the door to finish for about an hour. I think that is where I trapped the smoke in the oven and ended up with a perfectly cooked "creosote flavored" roast :rolleyes:.

The remains are still in the freezer, awaiting uninvited visitors :D.

If you are intent on adding some extra smoke flavor, you could add a pan with some smoking wood chips for the first hour or so of cooking the bird. At baking temps, I don't think the meat would accept the smoke flavor much longer than that. You would need to leave the door slightly cracked open for that time though, to keep the smoke from settling on the bird. The smoke has to keep moving and not allowed to settle on the meat. I would remove the pan of chips a few minutes before closing the door completely.

I plan on making one of these.

https://encrypted-tbn2.gstatic.com/i...FVv_uxcEhbnIyh.

They are a little too pricey for me to buy. So mine, may end up more like this.
http://farm3.staticflickr.com/2636/3...0d93c3f86f.jpg


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