Tweet
Getting the hang of it now!
Friday night was perfect! We cooked for enough food for the next couple of weeks! 8 loaves of bread, 5 ears of corn, pork ribs, brisket, 7 pizzas, a skillet full of peaches to pour over ice cream and roasted potatoes! I broke down and let my family use the rolling pin for the pizza dough and have to admit, even though the "bubbles" were missing, it was easier to eat massive amounts of pizza since the dough was thinner.
We started with the pizzas, ate them as they came out of the oven and at the end of the feast realized that (a). we never even bothered to get out plates (b). or silverware, (c). or napkins (d) or sat down to eat. Best dinner we've had in ages! Also realized that I need lots more paddles! We rolled out the dough on some slabs of marble in the house, then as the pizzas came out, we placed them on another slab of marble by the WFO and cut them. This was a great arrangement, but running back and forth to get the paddle slowed things down. I may just get some plywood and cut it the the right shape, just for loading the oven. And then keep the metal one for getting them out of the oven.
Once we ran out of dough, in went the rest of the food I'd prepped earlier. I kept the bread on cookie sheets just because I didn't want to deflate it, and it was easier to turn.
The meats stayed in the longest, once the bread was done and all the veggies, I took the coals out and closed the door. The ribs cooked the quickest, took them out about 3 or 4 hours later and left the brisket in another hour or so. Should have added water or something to the brisket, because the corners of it got a bit dry and tough. I had a bite of the tender part, thinking the whole thing was that way, and gave my husband a bite of what I didn't know was dry... he asked if I had given him a bite of one of his belts... oops. LOL. So much to learn!!!
Anyway I'm having a blast with this oven. It's really turned dinner into an event! Not the usual - me in the kitchen for an hour or more, they eat in 7 minutes flat and me in the kitchen for another hour or so to clean up... now the husband plays pyro, my daughter helps with the toppings prep, we hang out on the patio for hours with no tv it's great....!
Best dinner so far is a Rick Bayless recipe for short ribs
Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer
Costillas de Res Guisadas con Chile de Arbol, Alubias, Hongos y Cerveza
Meat, Chicken & Pork - Rick Bayless | Frontera
It's perfect for the WFO!
My oven doesn't seem to retain enough heat to cook the next day too, and has developed hairline expansion cracks so we're considering building the "little house" around it and filling it with perlite. We'll see, I'll keep you posted. If we don't do that, then I'd better get after finishing out the stucco and painting it to weather proof her.
Thanks for letting me ramble! By next week the thousand+ tomatoes in the garden will be ripe, as will the second peach tree...I'm drooling already!!! Oh, And I made a boat load of pesto from the pots and pots of basil that's come up!
~Shelley, aka, happy belly...
We started with the pizzas, ate them as they came out of the oven and at the end of the feast realized that (a). we never even bothered to get out plates (b). or silverware, (c). or napkins (d) or sat down to eat. Best dinner we've had in ages! Also realized that I need lots more paddles! We rolled out the dough on some slabs of marble in the house, then as the pizzas came out, we placed them on another slab of marble by the WFO and cut them. This was a great arrangement, but running back and forth to get the paddle slowed things down. I may just get some plywood and cut it the the right shape, just for loading the oven. And then keep the metal one for getting them out of the oven.
Once we ran out of dough, in went the rest of the food I'd prepped earlier. I kept the bread on cookie sheets just because I didn't want to deflate it, and it was easier to turn.
The meats stayed in the longest, once the bread was done and all the veggies, I took the coals out and closed the door. The ribs cooked the quickest, took them out about 3 or 4 hours later and left the brisket in another hour or so. Should have added water or something to the brisket, because the corners of it got a bit dry and tough. I had a bite of the tender part, thinking the whole thing was that way, and gave my husband a bite of what I didn't know was dry... he asked if I had given him a bite of one of his belts... oops. LOL. So much to learn!!!
Anyway I'm having a blast with this oven. It's really turned dinner into an event! Not the usual - me in the kitchen for an hour or more, they eat in 7 minutes flat and me in the kitchen for another hour or so to clean up... now the husband plays pyro, my daughter helps with the toppings prep, we hang out on the patio for hours with no tv it's great....!
Best dinner so far is a Rick Bayless recipe for short ribs
Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer
Costillas de Res Guisadas con Chile de Arbol, Alubias, Hongos y Cerveza
Meat, Chicken & Pork - Rick Bayless | Frontera
It's perfect for the WFO!
My oven doesn't seem to retain enough heat to cook the next day too, and has developed hairline expansion cracks so we're considering building the "little house" around it and filling it with perlite. We'll see, I'll keep you posted. If we don't do that, then I'd better get after finishing out the stucco and painting it to weather proof her.
Thanks for letting me ramble! By next week the thousand+ tomatoes in the garden will be ripe, as will the second peach tree...I'm drooling already!!! Oh, And I made a boat load of pesto from the pots and pots of basil that's come up!
~Shelley, aka, happy belly...
Comment