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  #21  
Old 10-01-2013, 12:23 PM
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Default Re: K's Creations

Ok so I can't take full credit for this one, but I saw the recipe from a website I ordered my oven tools from (FGPizza) and it came out pretty good. The potatoes were all me though haha. The carrots were multicolored carrots and came from the local farmer's market and so did the fingerling potatoes.

Lemon, Garlic, Parsley Tuscan Chicken:

This was fun, I had to split the chicken down the backbone and marinade it in the following for a few hours. Placed on the Tuscan grill with some hot firebricks on top and flipped halfway through cooking (total time about 40 minutes).

Marinade: (Might vary a little from FG's recipe)
2 lemons juiced and then throw in the rinds
EVOO
Salt
Fresh Cracked Black Pepper
Fresh Parsley
5 cloves garlic



FG used some grape wood while cooking I used some apple wood for some smoky flavor.



I know I know... it's red wine, but we were dying to try it: (excellent by the way)

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  #22  
Old 10-02-2013, 10:26 AM
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Default Re: K's Creations

Ok, here's a favorite in our house:

Roasted Chicken (in the WFO)
Roasted Red Bell Peppers (in the WFO)
Pesto
Prosciutto
Scallions
Mozzarella
Ricotta
Red Onion







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  #23  
Old 10-21-2013, 04:55 AM
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Default Re: K's Creations

Pork Loin (Rosemary and Garlic )

Half a bulb of garlic minced as small as possible, mashed if you can.
One large sprig of Rosemary
Salt
Pepper
EVOO (I used Tucson EVOO from a local olive oil specialty shop)

Marinade it for a few hours

Place it over carrots and celery

Deglaze the pan with some white wine to make a little sauce once done.



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  #24  
Old 11-04-2013, 04:36 AM
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Boneless Sirloin Spoon Roast with Root Vegetables

3 lb. Roast
Parsnips
Carrots
Shallots
Beef Stock
White Wine
Bacon
Bay Leaf
Salt/Pepper

Braze on all sides on stove, then cook at 450 to 500 for 25 minutes covered in brick oven, then 10 minutes uncovered. Keep the fire going while cooking. I used 2" dia. apple wood. I put the coals in a "U" shape around the oven. I pulled it when the internal temp was 140 and rising. Let it rest for about 10 minutes before you carve.

Horseradish Sauce:
Butter
Reduced Pan Drippings
Crème Fraiche
Prepared Horse Radish
Salt/Pepper
Chives





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  #25  
Old 11-04-2013, 05:08 AM
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Default Re: K's Creations

Yum! What time is dinner? Does the sirloin roast get over charred on the outside if you don't cover it? Just curious.
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  #26  
Old 11-04-2013, 05:18 AM
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Quote:
Originally Posted by hodgey1 View Post
Yum! What time is dinner? Does the sirloin roast get over charred on the outside if you don't cover it? Just curious.
Once you take off the aluminum foil the bacon crisps up pretty quickly. If it was uncovered the full 35 minutes or so ... Yes I think it would dry it out too much. Make sure you baste the roast while cooking especially once the foil comes off. This was a MAJOR winner in my house. I'll be making it again in the near future.
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  #27  
Old 11-04-2013, 06:11 AM
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Default Re: K's Creations

Thanks K, everything looks delicious. I love beef roast and so does the rest of my clan. I will have to give it ago sometime.
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  #28  
Old 11-04-2013, 06:19 AM
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Default Re: K's Creations

K, I just watched your YouTube video of your build. What a nice build. I had the opisite reaction from my wife, she was shocked what a envolved project it became and kept wanting to know when id be done.
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  #29  
Old 11-04-2013, 07:53 AM
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Default Re: K's Creations

Food looks great K
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  #30  
Old 11-04-2013, 10:57 AM
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Default Re: K's Creations

Thanks hodgey1 and V-wiz
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