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Meats and Breads! - 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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Meats and Breads!

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  • Meats and Breads!

    Flank Steak, 7lb Rib Roast and various breads. Not all in one night of course.

  • #2
    Re: Meats and Breads!

    Wow, can I have some details on the rib roast? Looks Amazing!

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    • #3
      Re: Meats and Breads!

      Originally posted by Jmar View Post
      Wow, can I have some details on the rib roast? Looks Amazing!
      me too Looks awesome
      Link to my oven build on YouTube:

      http://www.youtube.com/watch?v=Ujb7lqVcSzQ

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      • #4
        Re: Meats and Breads!

        Ditto........would love to get the roast recipe......cheers

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        • #5
          Re: Meats and Breads!

          Boy, it's been a long time since I saw this thread. My notes aren't so great for the roast, I wasn't detailed enough looking at them now.

          The roast:
          3 rib from the local grocery store. I used Penzey's Bicentennial Rub on it while it sat out for 2 hours prior to cooking it. I wrapped it in aluminum foil prior to putting in the oven.

          I fired the oven up to temperature and allowed it too cool to about 550 degrees and put the roast in. I checked after 45 mins and the temp had dropped to about 400 and then I started up a small log to add some heat and rotated the roast every 15 to 20 mins. I took the aluminum foil off for the last 30 mins or so to allow it to crust up a bit. I can't remember time wise, but about 90mins for it to cook. I gauged on temp of the roast, not time.

          I will do another roast again, whenever it goes on sale again. This time, I will put the meat in at a lower temperature and allow some hickory chunks to smolder, giving it a smokier and robust taste. I'm not sure if I ever would cook the roast at super high temps, like a piece of steak, so im open to suggestions on how that would work out.

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          • #6
            Re: Meats and Breads!

            Thank you Bravo (and am sure my family does to) . will be giving this a go this weekend...............cheers

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