Greg's Pompeii 42" - San Diego

[Stephen drew]

Re: Greg's Pompeii 42" - San Diego

I have been having great difficulty uploading photos of my completed oven to the forum. I keep getting error messages indicationg that the file is too large or the file type is wrong. I've tried uploading smaller size files but thats not working. Any suggestions what I am doing wrong. Any help would be appreciated. Thanks

[geisen]

Re: Greg's Pompeii 42" - San Diego

understand the rush. the hardest part is after the oven is built and ready to cook but before you make it pretty. many a builder have left months (dare i say years) go by before finishing it. i took the advice of many others and prepared myself mentally for the transition. took three days off from work and pushed through to knock out the outside. I am glad i did, cuz once your belly is full of wine and pizza, who wants to work anymore.

the hook is perfect. it came as part of a fireplace tool set complete with a ash shovel, small broom and log lifter. the four piece set was less than $40.

[Aegis]

Re: Greg's Pompeii 42" - San Diego

Hi Greg! With all the great cooking going on my oven is going to be just slapped together in the next day or two! Forget being pretty and structurally sound, I want to EAT!!!!!!!!!
Beside you all driving me crazy with the food pics and descriptions, where did you get that pot hook? Looks like it works really well for tending the oven!
Thanks John

[geisen]

Re: Greg's Pompeii 42" - San Diego

Steve
where's your pictures?

[geisen]

Re: Greg's Pompeii 42" - San Diego

the anglenizer is a god send

[Stephen drew]

Re: Greg's Pompeii 42" - San Diego

Greg thanks for asking. Almost done. I have to tell you that the angleizer was thenmist helpful tool I used. My arches came out perfect! Thanks again for the recommendation.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Steve
Did it all work out?
Greg

[geisen]

Re: Greg's Pompeii 42" - San Diego

Steve
Thanks, glad you like it. Check out the pictures on entry #121 on Page 13.
Regards
Greg

[Stephen drew]

Re: Greg's Pompeii 42" - San Diego

Greg

Starting my 42 inch build and have been very impressed with yours. I know it might be in your threads somewhere but I cant seem to find it. Can you give me some guidance regarding the size/dimentions of the entry area in front of your dome? I really like the way you designed it and would like to construct mine in a similar way.

Steve

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

The curing process worked out well...Had pizza twice this week with various guest...I have a small hairline crack by my flue...thats all I can detect right now...Life is good.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Take it slow

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

Actually thats a high wat work light. but yeah, I'm going to start curing with fire later this week. fingers crossed it all goes well!

[geisen]

Re: Greg's Pompeii 42" - San Diego

Real Jay
Awesome.
Looks like you made yourself a "fire stick" too.
gg

[geisen]

Turkey - Roasted - Hi Temp

Roasted Whole Turkey in 90 mins!!!!!

We had a 17lbs Turkey taking up room in the freezer. So we cooked it in the WFO Monday. OH BOY.

17lbs Defrosted turkey
Rub with Olive Oil
sprinkle with sea salt and ground pepper.
loosely fill with:
1 chopped brown onion
4 chopped celery stalks
1 handful fresh rosemary sprigs
6 cloves of garlic

In a roasting pan add:
Olive oil to cover bottom
2 chopped brown onions
4 chopped celery stalks
above turkey and cover tightly with two layers of heavy tin foil.

fire oven for 90 minutes until fire burn almost out. move coals around outside of the oven. place roasting pan on two bricks in center of oven. close door.

80 minutes later. remove foil and throw a log on the coals to renew flames for browning. cook 15 minutes with foil off watching for browning, i rotated the pan every 5 mins for even browning.
===============================
After dinner, i took all the pan drippings (about 12 cups) and removed all the fat. used a electric blending wand to puree all the veggies (including what was in the turkey). Added to a large cast iron pot with carcass. added a whole bunch of baby carrots, some random spices and covered with water. back in the closed oven for two hours. removed all the bones, added shredded turkey and back in the closed oven for 1 more hour. added some cooked noodles before serving. Oh my god. the soup was even better than the turkey.

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

Here is my oven...just finished up.