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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've seen and feasted on whole lambs cooked in both my Dad and Uncle's ovens. Both were major successes. Just make sure your opening is big enough to fit the widest part of whatever beast you are stuffing in there. I'm going to install a spit system in my oven somehow. I'm thinking of building a spit rod accepter into the back wall and running a geared down electric motor from the oven landing. I'm also thinking of buying a bunch of helicopters though, so don't count on it.. Probably work though..
There is a long time since I saw an entire pig being baked in a brick oven.
The pig was perfectly cleaned by a wide vertical opening from the chest to the end of the stomach.
The oven was heated by a couple of hours. The correct temperature was indicated by use of a newspaper, that was left in the cleaned oven hearth (with the fire and coals out). When the paper browns, without be in fire, the temperature should be ok.
I did not do this temperature test in my oven since I have 8 thermocouples installed in it (I promise I will next time), however I am supposing that could be nearly of 250 ?C (482?F).
The pig was baked by nearly of two hours, until perfectly dry and brown.
I could recall that the cooker takes the pig a couple of times to check the pig skin and meat.
We have done a number of roast lambs legs and shoulders over wood fire in a masonary BBQ with front opening. It was done on a rack above the fire and turned regularly.
The initial lamb is pierced with a knife and garlic slices inserted...as to your liking. The lamb is marinated ahead of time in a olive oil and wine emulsion done with rosemary and thyme. Overnight has worked for us.
I will either put it on a rack in my oven or in a dish. I've seen the Spanish use their terra cotta dishes for all types or roasting and stews. Maybe 1/2 a suckling pig too!
Throw some fresh rosemary in your oven. Adds some of life's spice to the air and the food. ( I do it for my open fire paellas, most appetizing and I'm sure it's going to be great inside the oven when we do our first lamb this month)