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Souvla. - 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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Souvla.

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  • Souvla.

    My Mum makes souvla in our oven at home. It works awesome.. She Frankenstiened together some parts from a battery powered home spit roaster and had the old man knock up an iron holster which sits in the back of the oven. Hey presto. Lambalicious. Anyone thought of spit roasting in their oven?

  • #2
    Rotisserie in brick oven

    I know you can do it, but I have never done rotisserie in a brick oven. Anyone tried it?
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      You spin me round round, baby right round...

      I have never had lamb chops like lamb chops cooked slowly over coals on a rotisserie. Generously marinated, meticulously basted, they blacken almost immediately, locking in the moistness and flavor. Occasionaly at home we'll do them in the oven, but since our oven is so big, and is only fired for functions, we have a dedicated souvla barbeque for family purpouses. I've been trying to locate a suitable rotisserie unit to modify for the oven I'm building, but my producer has told me to finish the oven before dreaming of food. But the lamb... It haunts me in my sleep... Must.. Have.. Lamb.. Chops...
      Last edited by redbricknick; 05-22-2006, 05:07 PM.

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      • #4
        Slow Cooking

        I think that it is the slow cooking that makes all the difference.
        We do not have lamb on our tiny tropical island, but we do have
        goats. I am planning on roasting part of one before I leave and
        go back to the USA.
        JJ
        Philippines

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        • #5
          I had spit roasted goat in Italy at the Buca di Sant'Antonio in Lucca.

          It was one of the best things I ate on the whole trip!! Here are some reviews
          Wow was that tasty...

          Drake

          My Oven Thread:
          http://www.fornobravo.com/forum/f8/d...-oven-633.html

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