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| 03-12-2018, 10:57 AM | #705 |
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I made templates for the counter tops this weekend, I still need to make the cut outs for the sink, bbq, side burner and kegerator.
The first food to come out of the oven was a nice focaccia, it turned out great. I also finished my beef loin over the coals on the tuscan grill (after 2 hours in the sous vide), served with (and stuffed with) an nice compound butter. The focaccia has rosemary, garlic powder, and coarse hymalayan salt. |
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| 03-12-2018, 11:14 AM | #706 |
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I posted this in the foodie thread too.
I did a practice run of pizza, my wife wants me to make pizza for our 3 year olds birthday next sunday. I was impressed, this thing is awesome! I have been making pizza fairly regularly for 7 years. I make the dough and sauce from scratch. Until now I have been cooking on a pizza stone in my Traeger (pellet grill) which can pull about 435 to 450 degrees max, but it has a good convection effect. About a year ago I change from using bread flour to 00 Caputo flour, it made a much bigger difference then I expected. It requires less water hydrate and be very elastic (compared to bread flour), it stretches better and makes a nice consistent crust. The difference it texture from the pizza stone/grill to the Forno is surprising. I found that cooking on a 650 degree floor (close to 1000 degrees on the dome) is about perfect, pizza is done in no more then 2 minutes. What is surprising is the texture of the cheese. I think its is cooking so fast that it doesn't have time to lose moisture, it is soft and creamy. Fresh mozzarella also has no time to lose its moisture, if you have worked with fresh mozz in a conventional oven you know that it can leave puddles of water, not here. |
| 03-12-2018, 11:18 AM | #707 | |
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| 03-12-2018, 12:45 PM | #709 | |
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| 03-19-2018, 01:38 PM | #712 |
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| 03-26-2018, 11:03 AM | #713 |
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Posted in foodie thread too, but it fits here!
I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great! I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done. I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred. It was juicy and delicious, I also made a roasted tomatillio salsa to go with it. |
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| 03-26-2018, 11:34 AM | #715 | |
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| 04-13-2018, 02:16 PM | #720 |
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It's my birthday weekend so tonight I will be grilling a big fat porterhouse.
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| 04-13-2018, 03:24 PM | #721 | |
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| 04-16-2018, 11:47 AM | #723 |
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It's hideously expensive here. Grocery store steak, say a rib steak, is a solid $13 pound. The really good stuff from the better grocery stores is $20 pound and up.
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| 04-16-2018, 11:56 AM | #724 |
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Sorry, no pictures this time. I fired up the forno again, this time I made some roasted garlic chicken thighs in the same cast iron as before. With a nice pan sauce. I raked some coals to the front and put the pan directly on them for 'direct heating' and then put the lid on for cooking.
At the same time I roasted some carrots in another cast iron, and some fingerling potatoes on a sheet pan. I used some of my pizza dough from the freezer to make mini loafs of with melted butter and a bit of grated parm. It was quite possibly some of the best chicken any of us had ever eaten. I'll definitely do it again, this time I was busy 'experimenting' using hot coals instead of a burner etc, by the time the food was done we were eating instead of taking pictures. |
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| 04-16-2018, 12:14 PM | #725 |
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Did a brisket on Saturday...
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