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Community Cookbook Recipe Contest
Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.
Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
I'm still experimenting with the cheaper cuts . If I were to attempt one today, I would follow The Pioneers Woman's recipe for beef tenderloin. She advises 475 degrees for a conventional oven. Nailing the exact temp of the WFO may be a little dificult. But, I think it is more about the final internal temperature of the roast. She advises cooking "to an internal temp of 140 degrees".
Hey Dave. Dont stress it. Its fire and meat. First trim down all the silver skin and fat, you can leave some fat on dont get too into it. Rub with montreal steak seasoning, create a good crust. Put it in the oven and cook to a internal temp of 130. The good thing about our oven are that you can move the cut of meat around. If the oven is too hot move the meat into the entrance of the oven. A good temp would for the oven could be anywhere from 300-450+. When i roast meat in the oven i also put a small thermometer next to te mea so i know how hot it is. Check out my last cooking event. http://www.fornobravo.com/forum/f25/...ped-19991.html
Wow , it came out awesome. You have some nice looking pics with different foods that you cooked up in the oven. I am thinking of making a 20# pig next week in the wfo but have to do some researching on here. I have to say it again,, the meat melted in our mouths it was so tender.. i seared it first to lock in the juices and cooked it low on 350-400 for about a 1hr and 15 min for med rare and let it sit for 25 minutes came out awesome..too bad there isnt any leftovers for tomorrow,lol