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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.
Contrary to its name, dirty steak isn't really dirty at all. Very, very little ash actually adheres to the meet. The extreme high heat and direct contact with the coals sears the meat almost instantly. A very fast cooking method for steaks and by far the best at sealing in the juices. My first attempt resulted in 4 well done ribeyes when I was shooting for med-rare. Still tasty, but a bit embarrassing since we had 2 dinner guests.
Mark, I would invest in a set of extra long tongs, steak afficionados (not me, see above mistake) will tell you it is a cardinal sin to ever puncture the surface of meat...it lets out the juices, defeating the purpose of the sear.
RT,, I agree, (i've Heard that rule) At the time i started necessiity was the mother of invention. A long handled tongs would be great, But its hard to find something that long and still hold pressure to keep the meat in.. Maybe you think like a fireplace log grabber thing...??
I'll wrap some dirty steak in Aluminum foil and send it to you (snicker)
i was very reluctant to try this the first time, and when I have company they want to know if im kidding,, I would never put another steak on the grill again.. I use london broil which is one of the cheaper cuts, but it always comes out tender and delicious.. Just make sure whatever steak you put on that it is evenly thick,, if its fatter on one end it doesnt cook evenly,, just season/rub whatever you would normally do...
I also sprinkle coffee grounds (unused) on vanilla Ice cream... they usually think im nuts for that too,, Until they try it....