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ckreef

Nothing but WFO money!

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Speaking of pans, I must be easily distracted or very impressionable because, I was at a store the other day called Ikea. While walking through the kitchen department I spotted a large SS pan with handles and cooking rack included. I picked it up and was immeadiately hit with the subliminal message { cKreef/pan }. I rolled it around my hands for a few seconds and before you know I was in the checkout line still holding the amazing artifact. Got admit, it was a bargain for $9.99 and the cutting board for $20.00 was good too.  What else was in that post?

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Creamy Dill Chicken. 

 

I decided to run the wood fired oven differently today. Normally I run the fire on the left side and cook on the right side. Today I ran the fire in the back and cooked in the front towards the door. For cooks like this it gives you a bit more temperature control. If you need more heat push the pan farther inside towards the fire. Less heat pull it out towards the front. 

 

I started with a loaf of bread. Not my best but not bad just the same. 

 

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I pan seared 2 semi flattened chicken breasts in a carbon steel pan. You can just barely see the foiled carrots in there to the left. 

 

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After I pulled the chicken I cooked down some onions and tomatoes. There is the new carrots now uncovered. 

 

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Once the onions and tomatoes were ready I added the creamy Dill sauce and let it cook down a bit (at around 450* it didn't take long). 

 

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A really crappy money shot (very disappointed with this picture), but it tasted awesome. 

 

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2 hours ago, mattc said:

@ckreef Great results! what WFO oven is this?

 

It was handmade in Portugal by a company called Impex Fire. I bought it from Authentic Pizza Ovens from Scottsdale, AZ. This is the installation thread. About 1/2 way through the thread is where it gets lifted up onto the stand. 

 

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Edited by ckreef
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This is actually the second paella I've done. Last weekend I cooked one that came out okay but was more a learning experience on how to do this in a WFO. This weeks version, although not perfect by any means, it's getting better. 

 

Chicken and asparagus paella. 

 

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4 hours ago, tony b said:

It's all about the socarrat!

In the WFO 5 minutes before the end I pull a bunch of coals forward on the deck and put the pan directly on the coals for 5 minutes. Works great but next time I'm going to rotate 2 or 3 times in those 5 minutes. 

 

Last week I did the socarrat for 10 minutes and burnt it. This week I did 5 minutes. Most of the socarrat came out perfect with only a couple burnt areas. The rotating during socarrat phase should solve the burnt area problem.

 

 

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It was handmade in Portugal by a company called Impex Fire. I bought it from Authentic Pizza Ovens from Scottsdale, AZ. This is the installation thread. About 1/2 way through the thread is where it gets lifted up onto the stand. 
 
installM.thumb.jpg.63d5fb9670b05c7b4b0833c29fa546c3.jpg.669fc2aa9d53b4cd79a5ff4faa4214fc.jpg
 
 
Awesome pic mate

Sent from my SM-T835 using Tapatalk

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3 minutes ago, MacKenzie said:

Those casseroles look very tasty :smt060 but just is a Bronx Bomber?

 

Basically a cross between baked Spaghetti and pizza. These were Angel hair pasta, pizza sauce, Italian sausage, pepperoni, sweet peppers, Mozzarella, Asiago, and Fontana cheese. 

 

 

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1 hour ago, Tyrus said:

Twins, double the pleasure.  That would look good on any table, great color

 

TY @Tyrus  I love the individual Caserole dishes. 

One more for the day. Me and Mrs skreef cooked this for the mechanics at work. 

 

Pulled pork Mac & Cheese 

Layer of pulled pork lightly sauced. A layer of Mrs skreef's awesome Mac & Cheese. A crumble topping.

 

All these cooks would work just as easily in a KK - just not quite as fun as playing with live fire. 

 

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