What's Bartman Cooking

[stonecutter]

Re: What's Bartman Cooking

Ok stromboli it is....thanks.... tasty it was

Hehehe....

[kbartman]

Re: What's Bartman Cooking

Ok stromboli it is....thanks.... tasty it was

[stonecutter]

Re: What's Bartman Cooking

Looks tasty! Id put that in the Stromboli category.

[kbartman]

Re: What's Bartman Cooking

Its was great having the daughter home from her college life. She helped inspired some awesome creations while she was home..........One of the perk's of having the WFO is great family time creating in the kitchen..........Last night before she headed back to her college home town, we threw together a clam and mussels marinara sauce, along with our dinner bread which she insisted on braiding.



Bread Recipe:
1 cup very warm water
1 packet of dry yeast
2 1/2 Tbsp. Olive oil
1 Tbsp. sugar
Mix and allow the above to proof about 10 mins.

2 1/2 cups flour
1 tsp. salt
1/4 cup of grated parmesan
1/2 cup mozzarella
Added herbs to your liking.

Combine in large mixing bowl then slowly stir in the proofed yeast mixture creating a dough ball in center of bowl as you stir. Turn onto floured surface
knead about 10 min. into dough ball place in grease bowl covered allow to raise a while, then cut ball into six pieces and roll into snakes. Braid to liking and place on wooden peal dusted with flour and corn mill cover with towel allow to raise a while. Place In WFO about 400F Misted oven with spray bottle cook to internal temp about 212 F

It turned out wonderful for her first time.

[kbartman]

Re: What's Bartman Cooking

Just a little creation the daughter and I whipped up this evening. Don't know what you would call it but it was scrumptious. Bread filling was Tuscan grilled chicken with mushrooms and onions along with broccoli, assorted cheeses and herbs with a butter garlic parmesan topping.

[kbartman]

Re: What's Bartman Cooking

I'll be the first to respond to this thread. I have no Thanksgiving treats or recipes to share at this time but hope to soon and on thanksgiving day.

I was nominated to host our annual family thanksgiving get together. I have never cooked a turkey in a WFO, as I'm sure there are many here on the forum like myself. We need everyones help. So lets get the discussions going so we all have a successful turkey day.

Attached is a picture I took last spring as I was just starting my dome. Please help my turkey have this bird's eye view.

Turkey was in at 7:00, charcoal snake lit, oven stabilized 300F. Pecan woodchips underneath charcoal for little more smoke. Got my finger crossed.

Above were a couple of posts on the Thanksgiving thread the previous year. It will give you a idea on how it all came to be last year. Wouldn't hurt to review if you want, a lot of good info from everyone.

Last years temps 300F for 4 to 5 hrs. I'm shooting for about 225 F 12 to 16 hrs this year. My oven was a lot hotter last year. A all new experience this year, might have to stoke the coals towards the end to crisp thing up.

If you all want we can continue our discussion on that thread, and get the turkey talk started again.

My mouth is watering already

[firecapt]

Re: What's Bartman Cooking

I did a turkey breast in the WFO last year...turned out amazing. I did a "dry brine" that took 3 days. I need to check the menu this year and see if we'll be doing it again. Good luck with yours.

m

[Tonyp]

Re: What's Bartman Cooking

Hi KB,

I am contemplating it.. I usually brine the bird and then do a slow cook in the oven around 220. There is something to be said for slow and low so you don't dry out the white meat...My gas oven is somewhat unreliable at low low temperatures and there is a noticeable fluctuation between the on off cycle. I think the steady low temperature of the WFO would produce a spectacular slow cooked bird.

Here is my thought, on a turkey in the WFO. Heat the regular oven to 500 and toss the turkey in for 15min. Then into the WFO which is at 200. Leave until done. Then back into the regular oven for 15-20 minutes at 500 to make the skin crispy. Let rest 10 minutes or so and should be good for carving! (in case anyone is wondering, this is an unstuffed bird!)

I recently did a 'beer can' chicken which turned out really super. I tossed the chicken in for 2 hours. The oven was around 340 at the start and about 330 when I pulled the bird. Super juicy and the meat was falling off the bone, although my wife wanted nice crispy skin so either I use a hotter oven overall or try the finish at high heat option.

What did you use for temperature and timing on last years bird?

[kbartman]

Re: What's Bartman Cooking

Time to start thinking about " Turkey Day ". The better half pick up a 24lb Bird. I will need to use a much larger pan this year............. Attached is last years picture, turned out great. Plan is to brine and slow smoke 12 to 16 hours......... Anyone else have plans of doing a "WFO Bird"?.

[GrahamG]

Re: What's Bartman Cooking

Thank you for your explanation I will try this next time I fire the WFO, I thought people just used the briquettes! Makes sense now.

[kbartman]

Re: What's Bartman Cooking

Looks fantastic, I bet it tasted good!

On a side note - Do you not have a problem with charcoal in the WFO? I heard due to the higher heat given off compared to wood, that it can crack the inside of the oven - that put me off, so never done it.

It was fantastic, best short ribs I ever cooked.

As far as the charcoal, using the hand over the flame method I felt higher temps on a bed of oak wood coals then the briquettes. I like introducing the heat to my oven slowly. I feel when I start the oven with wood the flame's heat is very intense. I think the intense flame is what introduced my first crack on my inner arch. I used charcoal in the curing of my oven as many other have to control the heat during the process. Since then I have adapted charcoal in my start ups. I have not seen or heard of any issues. I'm open for discussion and willing to hear everyone's thoughts. As I said before I make many mistakes and don't want to lead anyone astray.

[GrahamG]

Re: What's Bartman Cooking

Looks fantastic, I bet it tasted good!

On a side note - Do you not have a problem with charcoal in the WFO? I heard due to the higher heat given off compared to wood, that it can crack the inside of the oven - that put me off, so never done it.

[kbartman]

Re: What's Bartman Cooking

Boneless Pork Short Style Ribs.

Started my cold oven with some charcoal in the chimney starter. Added some to oak get a good bed of coals. I then browned the seasoned ribs on my home made Tuscan grill. I wrapped in foil on slow cooked about three hours, as I let the fire die down..........The ribs turned out fork tender and juices.................mmmmmmmm good

[kbartman]

Re: What's Bartman Cooking

Hi,

It has been suggested that I link the posts I have made in "What we've cooked last night" together, so they can be book marked etc (Thanks Gulf for the suggestion!)

Can anyone tell me how to do this, please?

Graham,
Like this one. hope this makes sense?

[kbartman]

Re: What's Bartman Cooking

Ok, time to post more information on those Potato dumplings! Recipe!

Sorry no recipe or exact formula.
Make some mash taters season to your taste add couple eggs some flour till the mixture starts to pull away from mixing bowl. Role a very soft snake on floured surface. Cut with floured knife drop into a slow boiling pot of water. when they float place in strainer salt to taste. Put in pot with gravy.

You may have to adjust mixture till dumpling are firm not chewy or to soft.

I added diced grilled onion and parmesan to the taters this time ummm ummm