#1  
Old 07-15-2010, 09:40 AM
Serf
 
Join Date: Jul 2010
Location: Petersburg,Tennessee
Posts: 12
Default Taking the stone right off our land

We decided to get the stone from our farm and it looks great
and was one less thing to purchase
We laid the stone for our outdoor kitchen but when it came to the oven we hired a professional
Attached Thumbnails
Taking the stone right off our land-img_0442.jpg   Taking the stone right off our land-img_0443.jpg  

Last edited by Lisha Sowder; 07-19-2010 at 08:06 AM.
Reply With Quote
  #2  
Old 07-16-2010, 10:18 AM
Apprentice
 
Join Date: Jan 2010
Location: South Africa
Posts: 107
Default Re: Taking the stone right off our land

Same here. I feel that stone from the area adds a kind of authenticity to the oven
Reply With Quote
  #3  
Old 07-19-2010, 08:12 AM
Serf
 
Join Date: Jul 2010
Location: Petersburg,Tennessee
Posts: 12
Default Re: Taking the stone right off our land

We feel the same way. But it took a while to pick up the rock
We cooked our first Bison roast this weekend along with a peach cobbler and a few loves of bread. Love the Oven
We talked about building a oven for at least two years. Wish we had done it sooner
Reply With Quote
  #4  
Old 07-19-2010, 10:13 AM
Apprentice
 
Join Date: Jan 2010
Location: South Africa
Posts: 107
Default Re: Taking the stone right off our land

My problem is not availability - there are lots, but to get the right ones does take time - you are right!

The Bison sounds nice. What is the taste like - beefish or more towards buck?
Reply With Quote
  #5  
Old 07-19-2010, 12:02 PM
Serf
 
Join Date: Jul 2010
Location: Petersburg,Tennessee
Posts: 12
Default Re: Taking the stone right off our land

Buffalo is like beef with a little bit of sweet taste It is a healthy red meat
Reply With Quote
  #6  
Old 07-19-2010, 11:17 PM
Apprentice
 
Join Date: Jan 2010
Location: South Africa
Posts: 107
Default Re: Taking the stone right off our land

Thanks Lisha,
In the eyes of many game meat sadly remains to be used only in dried format which we call Biltong and which I am told is Jerky in US terms (Yet a Boston friend of mine loves biltong & hates Jerky, so there must be some difference :-)). Although venison is getting slow but sure recognition here as a more healthy alternative, some people complain that it is a tad on the dry side. One of my theories and dreams for my oven is that with the WFO's cooking characteristics, this should not be a problem :-)
Reply With Quote
  #7  
Old 07-20-2010, 07:58 AM
Serf
 
Join Date: Jul 2010
Location: Petersburg,Tennessee
Posts: 12
Default Re: Taking the stone right off our land

I have never had biltong but we love venison and bison jerky.Venison is our main meat in the freezer even our breakfast sausage. We have a local butcher that prepares our venison and he adds a littile beef fat to ground venison and little pork fat to the breakfast sausage this really helps with the moisture content altought it still can dry out if over cooked . Last fall we did our on jerky,sauasge links and hot dogs. My oldest son brought home elk this year and it was really good. The past three years we have enjoyed wild turkey for thanksgiving. and yes my family loves to hunt and eat there harvest.
I am just learning to cook in our oven and have not tried the venison yet. but will soon
Have a wonderful day
Reply With Quote
  #8  
Old 07-20-2010, 08:22 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Taking the stone right off our land

I have used some of my venison/pork (80/20) breakfast sausage on pizza and it was very good. I also used some buffalo Italian sausage on a couple. Both were excellent.
Reply With Quote
  #9  
Old 07-20-2010, 12:00 PM
Apprentice
 
Join Date: Jan 2010
Location: South Africa
Posts: 107
Default Re: Taking the stone right off our land

Thanks for sharing. Cant wait for my oven to be finished so I can play along :-)
Reply With Quote
  #10  
Old 07-21-2010, 08:26 AM
Serf
 
Join Date: Jul 2010
Location: Petersburg,Tennessee
Posts: 12
Default Re: Taking the stone right off our land

I will give both of them a try.
Have you cooked venison chilli or stew in your oven?
It would be great to get a thread on wild game recipes cooked in the oven
I was thinking of cooking a Buffalo Brisket and doing Ruben pizza .
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
Pros and Cons to Seasoning a Pizza Stone cerreta Pizza Stone Baking 19 05-17-2011 08:26 AM
Weber Genesis with Pizza Que Stone Project w/PICS cerreta Pizza Stone Baking 20 04-12-2010 07:29 PM
Just got my first stone... it's the start of a legendary addiction. RevJToad Pizza Stone Baking 19 02-13-2009 08:24 AM
Field Stone for Stand and Hearth mnshel Getting Started 3 07-30-2008 04:45 AM
Pizza Stone Thermal Characteristics james Pizza Stone Baking 2 08-28-2006 06:41 PM


All times are GMT -7. The time now is 06:33 AM.

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