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Thanksgiving - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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Thanksgiving

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  • Thanksgiving

    OK, the turkey was cooked in the house oven. But, since we had pizza last night, the pizza oven was hot. So I baked a tray of rolls (along with all of the side dishes) in the pizza oven. Oven temp was about 350 F. Rolls came out better from the pizza oven than from the internal oven in my mind. Unfortunately, had no pics as the little monkeys ate them as fast as they could. Roll recipe is from the 1995 Sunset Magazine Thanksgiving edition.
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

  • #2
    Re: Thanksgiving

    We cooked ours in the WFO. Did not come out nearly as good as last year and I don't know why. We did pizza last night and I had to do a small recharge to get the temp higher this A.M. It went over 600 deg. so I left the door open to get it down to 525. We slid in a 20.3 lb bird and it was over cooked in 2.5 hours (In my opinion, everyone else loved it). I need to work on this aspect of the oven.
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • #3
      Re: Thanksgiving

      Les, my bird got overcooked in the regular oven (18 pounds x 15 mins/pound......) No one complained about it except for wanting more dark meat. Next year, everything into the oven and a temp probe in the turkey - oh wait, I don't have to cook next year (ok, we will see about that!)
      Last edited by C5dad; 11-25-2011, 09:21 AM.
      Jen-Aire 5 burner propane grill/Char Broil Smoker

      Follow my build Chris' WFO

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