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  #11  
Old 01-12-2013, 08:53 AM
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Join Date: Jan 2013
Location: Charlotte, NC
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Default Re: Getting the hang of it now!

I want to make the Rick Bayless Short Ribs. Can you tell me exactly how you did it in your WFO?
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  #12  
Old 01-14-2013, 09:59 AM
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Join Date: Jun 2012
Location: Malden, MA
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Default Re: Getting the hang of it now!

hi there,
You may want to reply to "poetryart's" post since it was mentioned in that post. I like the idea of you going after a short rib recipe. After all, you don't want to limit yourself when it comes to cooking in your brick oven. Enjoy and take care.
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Old 01-14-2013, 05:02 PM
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Join Date: Oct 2011
Location: Mesa AZ
Posts: 90
Default Re: Getting the hang of it now!

Just a quick comment. I love all the stuff you are doing we with the oven. And getting more peels is a great idea. If you have extra meat you are cooking, or get a deal on small pieces you can BBQ, or you happen to get some burnt pieces. Make beans. These pieces make a great difference. Good luck.
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Old 02-01-2013, 10:01 PM
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Join Date: Jul 2011
Location: Poetry, Texas
Posts: 50
Default Re: Getting the hang of it now!

Quote:
Originally Posted by haleypoole View Post
I want to make the Rick Bayless Short Ribs. Can you tell me exactly how you did it in your WFO?
Hi! I started the recipe on the stove, browned the meat etc, then moved it to the pizza oven in a cast iron pot with lid. Awesome! You'll love it!
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