We are at about 57, rainy and dismal today. Time to try the new to me Lodge dutch oven. Fired the oven with pine and then maple. I prepped the chicken and vegetables inside. Cut carrots, onions and small potatoes. Into the oven for 1 hour with the door bricked up. I pushed hot coals all around the DO for even cooking. Rolls went in after the hour and the wood door went on. Everything out. 175 degrees on the chicken. Carrots and potatoes were cooked very well. The chicken was very juicy. I sieved the chicken and veg out and made gravy with the broth. I cut the meat off the carcass and added that to the gravy along with the veg. The rolls went back in for a few more minutes to brown them.
That looks fantastic. We had a great smoked chicken dinner tonight, but I'm hungry all over again now. Do you have a build thread here on your brick oven? This is something I've got to build if I ever get caught up on firewood.
Just saw this now and right before bed. Dinner looks like it was awesome. I always like the pics of the fire in the oven at the beginning.
Fired the wfo yesterday for pizza finally found the perfect cheese mixed.made one with jalapeƱos that I canned in bread and butter mix and pepperoni.
I use a piece of angle iron maybe 1 1/2" high. Pushed right into the coal bed so I can get the pizza in tight. It is low enough to let the heat radiate over it to brown the top. Also low enough to let air to the coal bed.
Looks delicious as always, fellas!! I've done quite a bit of pit cooking recently, just haven't posted much of it. I figured you guys get tired of seeing my firepit food....lol
We did a big London broil and a handful of ranch/pepperochini burgers on the pit this past weekend, smoldered some wet Applewood over a good bed of coals to get a strong smoke to them... Man were they good..... The London broil was covered on both sides with sea salt for around two hours, rinsed off, then hammered with Montreal steak seasoning.....it was delicious.
Like fishingpol said never get tired of seeing food pics. I love the sea salt on a tough piece of beef.