tuscan grill

[egalecki]

I got a forno bravo tuscan grill for my birthday (among other things FB!) and tried it out tonight. I made a New York strip about 1 1/2 inches thick, coated with olive oil, rosemary, sea salt and pepper. Just this side of rare, it was amazing. Much better than the gas grill. Or even charcoal, since it didn't have the strange smell I object to in store-bought charcoal.

I also made a delicata squash, cut in rings about 1/2 inch thick, brushed with olive oil, sprinkled with chopped rosemary, and grilled alongside the steak! They got a little darker than is maybe kosher, but they weren't burned, and the flavor was out of this world.

Sorry no pictures, but we ate it too fast!

The grill was amazing. And it's actually larger than I pictured it- there's a lot of room there to work with.

[christo]

I love mine, too! Perfect for grilling some chicken for bbq chicken pizzas.

Christo

[bturton]

Sounds wonderful! Do you know how hot your oven was when the steak went in?

[egalecki]

I pulled coals forward into the landing and set the grill on them- it's just like using a charcoal barbeque, just in the wfo. Without the nasty preformed charcoal and lighter fluid.

If you're already firing up the oven, why not use it for all it's worth?