Forno Bravo Forum: The Wood-Fired Oven Community - What You Cooked Last Night http://www.fornobravo.com/forum/ Share your favorite recipes and menus. en Fri, 20 Nov 2009 22:32:58 GMT vBulletin 60 http://www.fornobravo.com/forum/images/misc/rss.jpg Forno Bravo Forum: The Wood-Fired Oven Community - What You Cooked Last Night http://www.fornobravo.com/forum/ practice turkey http://www.fornobravo.com/forum/f25/practice-turkey-8933.html Fri, 20 Nov 2009 16:51:56 GMT With thanksgiving a week away, I decided to cook a practice turkey in the pizza oven. I lit a fire the day before and got it to pizza temps. Once the logs burned off I threw the door on. The turkey was a medium/ large size bird and was purchased for only 6 dollars. I brined it, which is... With thanksgiving a week away, I decided to cook a practice turkey in the pizza oven.

I lit a fire the day before and got it to pizza temps. Once the logs burned off I threw the door on.

The turkey was a medium/ large size bird and was purchased for only 6 dollars.

I brined it, which is just a fancy way of submerging it in a salt water solution overnight.
This ensures a super moist turkey. 24 hours later pulled the turkey out of the brine, rubbed some salt, herbs and seasoning on
it and placed it breast side up on a roasting pan.

I threw 4 more logs in and lit a slow medium fire.
Once these logs flamed off I slid the turkey in the oven and threw the door on.
3.5 hours later, pulled it out and had a perfect turkey. Smokey, juicy and tender with meat falling off the bone.

When it comes to the actual turkey day I would do everything the same. ]]> What You Cooked Last Night michelevit http://www.fornobravo.com/forum/f25/practice-turkey-8933.html ***pulled pork*** http://www.fornobravo.com/forum/f25/pulled-pork-8733.html Sun, 08 Nov 2009 12:59:59 GMT Ok, last night after a few pizza's and some bread baking,, I was sitting in the mancave and the thought of a still hot oven prompted a ride to the local grocery store,,,

I came back with, 2 pork loins, teryaki marinade, red and green peppers, baby red potato's, a can of diced tomato's and a giant red onion... Ive never made pulled pork before but these ingredients made sense,(at least in MY head)

So I got home, seaasoned the pork, sliced the onions and peppers, dumped it all into a double foil baking pan... and threw it in the oven(covered in foil) at around 10 last night..

7:30 am now and I was awake enough to go out and check on it...

It Is fantastic..... I think I may go have (for breakfast) a pulled pork sandwich

Cheers
Mark
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]]> What You Cooked Last Night ThisOldGarageNJ http://www.fornobravo.com/forum/f25/pulled-pork-8733.html Roast Apples http://www.fornobravo.com/forum/f25/roast-apples-8479.html Wed, 28 Oct 2009 04:20:27 GMT Ohhh man! Pick some nice large cooking apples, core them and put them in a pan. Pack the cores with a mix of brown sugar, dried raisens, chopped walnuts, add a little splash of rum or maple syrup. Slide them in the forno to the far side and let them bake. The fire had died down so I put the... Ohhh man!

Pick some nice large cooking apples, core them and put them in a pan. Pack the cores with a mix of brown sugar, dried raisens, chopped walnuts, add a little splash of rum or maple syrup.
Slide them in the forno to the far side and let them bake. The fire had died down so I put the door in tight against the reveal. When I checked them 1/2 hour later, the sweet smell of the baked apples was almost over whelming. It was a perfect desert and left the neighbors begging for more! ]]> What You Cooked Last Night Spunkoid http://www.fornobravo.com/forum/f25/roast-apples-8479.html Bone-In Pork Roast http://www.fornobravo.com/forum/f25/bone-pork-roast-8455.html Mon, 26 Oct 2009 19:39:45 GMT It was only a 6 pound roast but it was a tight fit in the pot due to the bones. I used salt, pepper and poultry seasoning (we ran out of rosemary!). I did put 2 cloves of garlic, sliced thinly, into the meat with a paring knife. I seared it on the stove in a cast iron dutch oven with canola... It was only a 6 pound roast but it was a tight fit in the pot due to the bones.

I used salt, pepper and poultry seasoning (we ran out of rosemary!). I did put 2 cloves of garlic, sliced thinly, into the meat with a paring knife. I seared it on the stove in a cast iron dutch oven with canola oil, then added two carrots and two onions each cut into quarters. I also added about 10 ounces of water.

Then it went into a live fired oven with the lid on for about 40 minutes -- the dome was white but not quite heat-soaked. The temp of the roast was at about 145 F when I took the lid off to let it brown completely.

I pulled it at 160 and then let it rest, with the lid back on until we were ready to eat (about 30 minutes?)

I wanted to take a photo, but the vultures descended. It was boned and sliced before I was even sure what happened. I was working on carving a roasted chicken while the pork was demolished.

I'm pretty sure that I had nothing to do with the success of the roast -- it was all Oven Magic. These ovens are the best things ever. :D ]]> What You Cooked Last Night Vickie http://www.fornobravo.com/forum/f25/bone-pork-roast-8455.html