Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Brick Oven Cooking > What You Cooked Last Night

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #21  
Old 01-03-2014, 03:27 PM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default Re: What's Bartman Cooking

Ok, time to post more information on those Potato dumplings! Recipe!
Reply With Quote
  #22  
Old 01-03-2014, 07:28 PM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 539
Default Re: What's Bartman Cooking

Quote:
Originally Posted by Brad English View Post
Ok, time to post more information on those Potato dumplings! Recipe!
Sorry no recipe or exact formula.
Make some mash taters season to your taste add couple eggs some flour till the mixture starts to pull away from mixing bowl. Role a very soft snake on floured surface. Cut with floured knife drop into a slow boiling pot of water. when they float place in strainer salt to taste. Put in pot with gravy.

You may have to adjust mixture till dumpling are firm not chewy or to soft.

I added diced grilled onion and parmesan to the taters this time ummm ummm
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #23  
Old 01-28-2014, 03:20 PM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 539
Default Re: What's Bartman Cooking

Quote:
Originally Posted by GrahamG View Post
Hi,

It has been suggested that I link the posts I have made in "What we've cooked last night" together, so they can be book marked etc (Thanks Gulf for the suggestion!)

Can anyone tell me how to do this, please?
Graham,
Like this one. hope this makes sense?
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by kbartman; 01-28-2014 at 03:24 PM.
Reply With Quote
  #24  
Old 03-15-2014, 07:28 AM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 539
Default Re: What's Bartman Cooking

Boneless Pork Short Style Ribs.

Started my cold oven with some charcoal in the chimney starter. Added some to oak get a good bed of coals. I then browned the seasoned ribs on my home made Tuscan grill. I wrapped in foil on slow cooked about three hours, as I let the fire die down..........The ribs turned out fork tender and juices.................mmmmmmmm good
Attached Thumbnails
What's Bartman Cooking-dscn2837.jpg   What's Bartman Cooking-dscn2839.jpg   What's Bartman Cooking-dscn2841.jpg   What's Bartman Cooking-dscn2843.jpg   What's Bartman Cooking-dscn2845.jpg  

__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #25  
Old 03-15-2014, 08:09 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Re: What's Bartman Cooking

Looks fantastic, I bet it tasted good!

On a side note - Do you not have a problem with charcoal in the WFO? I heard due to the higher heat given off compared to wood, that it can crack the inside of the oven - that put me off, so never done it.
Reply With Quote
  #26  
Old 03-15-2014, 11:23 AM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 539
Default Re: What's Bartman Cooking

Quote:
Originally Posted by GrahamG View Post
Looks fantastic, I bet it tasted good!

On a side note - Do you not have a problem with charcoal in the WFO? I heard due to the higher heat given off compared to wood, that it can crack the inside of the oven - that put me off, so never done it.
It was fantastic, best short ribs I ever cooked.

As far as the charcoal, using the hand over the flame method I felt higher temps on a bed of oak wood coals then the briquettes. I like introducing the heat to my oven slowly. I feel when I start the oven with wood the flame's heat is very intense. I think the intense flame is what introduced my first crack on my inner arch. I used charcoal in the curing of my oven as many other have to control the heat during the process. Since then I have adapted charcoal in my start ups. I have not seen or heard of any issues. I'm open for discussion and willing to hear everyone's thoughts. As I said before I make many mistakes and don't want to lead anyone astray.
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #27  
Old 03-15-2014, 11:38 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Re: What's Bartman Cooking

Thank you for your explanation I will try this next time I fire the WFO, I thought people just used the briquettes! Makes sense now.
__________________
Where can I find logs? I need more!
Finishing the WFO will come after the barn is completed
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #28  
Old 11-20-2014, 10:46 AM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 539
Default Re: What's Bartman Cooking

Time to start thinking about " Turkey Day ". The better half pick up a 24lb Bird. I will need to use a much larger pan this year............. Attached is last years picture, turned out great. Plan is to brine and slow smoke 12 to 16 hours......... Anyone else have plans of doing a "WFO Bird"?.
Attached Thumbnails
What's Bartman Cooking-dscn2719.jpg  
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #29  
Old 11-20-2014, 02:20 PM
Apprentice
 
Join Date: Jan 2009
Location: Northern NY
Posts: 108
Default Re: What's Bartman Cooking

Hi KB,

I am contemplating it.. I usually brine the bird and then do a slow cook in the oven around 220. There is something to be said for slow and low so you don't dry out the white meat...My gas oven is somewhat unreliable at low low temperatures and there is a noticeable fluctuation between the on off cycle. I think the steady low temperature of the WFO would produce a spectacular slow cooked bird.

Here is my thought, on a turkey in the WFO. Heat the regular oven to 500 and toss the turkey in for 15min. Then into the WFO which is at 200. Leave until done. Then back into the regular oven for 15-20 minutes at 500 to make the skin crispy. Let rest 10 minutes or so and should be good for carving! (in case anyone is wondering, this is an unstuffed bird!)

I recently did a 'beer can' chicken which turned out really super. I tossed the chicken in for 2 hours. The oven was around 340 at the start and about 330 when I pulled the bird. Super juicy and the meat was falling off the bone, although my wife wanted nice crispy skin so either I use a hotter oven overall or try the finish at high heat option.

What did you use for temperature and timing on last years bird?
__________________
Tony

Link to my oven build thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #30  
Old 11-20-2014, 03:51 PM
Serf
 
Join Date: Jul 2012
Location: Nor Cal
Posts: 13
Default Re: What's Bartman Cooking

I did a turkey breast in the WFO last year...turned out amazing. I did a "dry brine" that took 3 days. I need to check the menu this year and see if we'll be doing it again. Good luck with yours.

m
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Driving heat across the cooking floor james Heat Management 123 06-04-2012 12:54 PM
Raising cooking floor Freddie Getting Started 4 07-25-2009 05:37 PM
Cooking floor expansion joint Nev Grady Pompeii Oven Construction 8 06-22-2009 08:45 PM
New Cooking Classes in Sonoma County james Get Cooking 1 04-10-2009 07:14 PM
Cooking Classes at Ramekins in Sonoma james Get Cooking 5 08-06-2006 08:38 PM


All times are GMT -7. The time now is 12:55 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC