Graham's Grub

[GrahamG]

Last weekend we got some Romana peppers, cut them in half, stuffed them with soft cheese, then wrapped the peppers in Panchetta.



Put them in a pan lined with foil and put them in the WFO to cook.



Put the tomatoes into a tin and put into the WFO, then finally put the veggies in and roast them.



Delicious! This is a variation on stuffed chillies, us Brits cannot get large chillies and they are darn hot!

[GrahamG]

Re: Graham's Grub

Feb 3rd 2014. Yorkshire pudding day!

We heated the oven up to 300C then let it cool to 250, put the pan in and cooked the sausages in beef dripping, once they were cooked and the fat in the pan is smoking add the batter mix.

Put the mix into the oven, then cook until done. Had to cover the top with foil to prevent it burning further.



Was delightful.

[GrahamG]

Re: Graham's Grub

Jan 27 2014.

To finish the WFO weekend off, I got some Venison fillet and coated it in Panchetta that had a coating of blueberry jam to add a little sweetness.

Put it a heated WFO at 250C for 40 minutes, turning it now and then.

We also did crashed potatoes, but forgot the veg!



Tasted gorgeous, but I didn't mention Bambi until after we all had finished

[GrahamG]

Re: Graham's Grub

Reheated WFO back up to 250C, then put the Tuscan grill in to warm.

Coated the steak in Olive Oil and cracked pepper corns, and put it on the grill for 14 minutes, put the king prawns in until they pinked.



Complete with a bottle of red wine.

[GrahamG]

Re: Graham's Grub

27th Jan 2014

My wife was away, so she left me and my son to fend for ourselves...so on Saturday morning I put some pork in with 1 dry rub and 1 wet rub, results were fantastic!

Saturday lunch.


Then while it was cooling, we baked some multi grain bread.

[GrahamG]

Re: Graham's Grub

Jan 19th 2014.

We made 2 pizzas:

Mushroom, pineapple and onion and another pizza Spam and piccalilli! Not forgetting Fugas!

Also did Chicken Kiev.









Food was brilliant.

[GrahamG]

Re: Graham's Grub

We took some chicken and coated it with a tandoori marinade and put it in the fridge for 2 hours, then fired the WFO up until it was 200C and put the chicken in on a wire tray over a roasting tin with water in it.

Result - Success! Fab taste.

[GrahamG]

Re: Graham's Grub

We bought 4 chicken fillets organic (breast), then butterflied the fillet and inserted a tablespoon of pesto into the centre of the fillet, then wrapped the fillet in the pancetta.

Preheated the pizza oven to 200 degrees C and maintained this for 1 hour (at log mark 4 - 4 reasonable sized logs ), cooking the chicken in a metal dish until the juices of the chicken run clear.

It tasted beautiful and the chicken was so moist.

[GrahamG]

Re: Graham's Grub

Last night we made 2 x ham and pineapple (for the children) and 2 x mushroom, pineapple and onion pizzas for my wife and I. Plus several garlic breads.

Pictures attached of our attempt.

My favourite pizza is spam and piccalily that we first made when the pizza oven housing was finished, just have to finish off the outside.

We have also cooked Lamb for Easter and we have cooked beer can chicken too, both excellent.

[GrahamG]

Re: Graham's Grub

Last night we did a Calzone pizza (pizza folded in half).

My wife made the dough with tomato sauce, cooked meatballs (while WFO was heating up), onion, mushroom and basil leaves and cheese.



Humm...

[kbartman]

Re: Graham's Grub

That's nice looking Grub Graham, I now know were to come find some great cooking inspiration in I easy to find place. Great Job. Look forward to more posts.

[Gulf]

Re: Graham's Grub

Wow! Graham,
I hate to see someone struggling to find the full potential of their oven ............

Great! looking grub .

[GrahamG]

Re: Graham's Grub

Gulf, I took your comments on board and did it! Much more to come...

Have a great day.

G

[BOOMERS WFO]

Re: Graham's Grub

Graham,

Great to see you've started your new thread.

Would love to see some recipes to go with the great looking grub.

Always open to new ideas and techniques

Cheers

Craig

[GrahamG]

Re: Graham's Grub

Beer Can Chicken - An old favorite.



Bird read to go into the WFO...



Set the fire as normal, got it to 200C and closed the door (to keep in the heat), cooked the chicken for 20 minutes per 500 grammes (1.5KG) plus 20 minutes and then rested the bird, covered in foil. For the last 20 minutes, I took the foil off and crisped up the skin.



The meat was lovely and moist, as always.



We also did pepper, onion and sweetcorn warm salad with a salsa (tomatoes, red onions, garlic, lime juice and coriander.