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I just posted my rendition of David Chang's Bo Ssam pork recipe on Pizza Quest.
Here's the link:
Wood Fired Bo Ssam Miracle
I have been wanting to try a long roast like this for a while. It came out great! I won't elaborate here because it's all in the link above. I will say that I think I got lucky getting the Primavera heated up and resting at 300 degrees so easily. I really just went by instinct starting with a small fire and then figuring out when was long enough to back off the fire and starting to try to stabilize the general oven heat at around 300 degrees.
My remote thermometer had just broken and I was busy with my daughter's soccer and doing other things while this 6 hour roast was going on, so I just rolled with it - sort of trusting that the 6 hours would be ok.
In the end, the top inch of the pork was a "little" dry. I think it could have been pulled out about 30-45 minutes earlier. There would have been enough finishing time as it rested under foil and then the final trip into the hot oven to caramelize the sugar and salt on top for about 15 minutes at 550 degrees.
Anyway, this was my first run at this amazing meal. I've done this several times in my home oven and this was the first in the Primavera. I will definitely be doing this again! It's my longest roast in the WFO so far and it was a great success!
Here's the link:
Wood Fired Bo Ssam Miracle
I have been wanting to try a long roast like this for a while. It came out great! I won't elaborate here because it's all in the link above. I will say that I think I got lucky getting the Primavera heated up and resting at 300 degrees so easily. I really just went by instinct starting with a small fire and then figuring out when was long enough to back off the fire and starting to try to stabilize the general oven heat at around 300 degrees.
My remote thermometer had just broken and I was busy with my daughter's soccer and doing other things while this 6 hour roast was going on, so I just rolled with it - sort of trusting that the 6 hours would be ok.
In the end, the top inch of the pork was a "little" dry. I think it could have been pulled out about 30-45 minutes earlier. There would have been enough finishing time as it rested under foil and then the final trip into the hot oven to caramelize the sugar and salt on top for about 15 minutes at 550 degrees.
Anyway, this was my first run at this amazing meal. I've done this several times in my home oven and this was the first in the Primavera. I will definitely be doing this again! It's my longest roast in the WFO so far and it was a great success!
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