Sam, let us know how the the Fyra compares to the Koda 16. Do you really get a taste of wood smoke in 60 to 90 seconds in the oven? Please share. Merry Christmas.
I like your wife.She laughs at the things she says and has a nice personality !! I have an ooni 16 also and have been trying steak and other things besides pizza.We are Italian and have been trying some of our family recipes on the ooni.Sausage and peppers come excellent and we made pork chops and hot cherry peppers that was really good.I made a dessert pizza using Nutella,fresh berries and some powered sugar that everyone loved
Frank, I love that you are trying family favorites in your Ooni. I did not think about making pork chops in the Ooni. How did you prepare them? Brine or just cook like a steak? We would love to aee your dishes and pizzas. If you are a Facebook user, join Twelfth Avenue Cuisine Insiders. You could share your creations with us. Thanks for watching our videos. Laurie
Mike, thank you so much for watching and commenting on our video. The Ooni Koda 16 has been so much fun and it has challenged us to imagine what we can prepare using this outdoor pizza oven. Stay tuned for another dessert and entree. Thanks for the compliments. Laurie.
Bill I know we talk about this all the time, but watching you guys bounce around that rolling rack, having it be the center for literally everything, dang that's amazingly functional.
Steven, yes we do which I enjoy! I'm pretty convinced this is the way to go for us and I should get a nicer piece of wood to replace the plywood and clamps. As you know it's not uncommon for us to cook at least an appetizer and pizza, and often dessert when we entertain, so the extra shelves come in handy.
very nice video. good information, thank you. that being said. the only thing that was disappointing was "im not a thermometer user". grilling meat is a great hobby of mine for 30 years. I also spent time as a "not a thermometer user". all in leads to is a guessing game. i felt like i had a very good feel for the doneness of all types of meat. It might be the biggest mistake a cook can make. since ive been using thermpro thermometer, i just don't make the mistakes of over and under cooking. taking the guess work out. understanding that, depending on the meat, 30 - 60 seconds or less, can make the difference between perfection and over/under cooked. my thermpro might be the #1 pro move ive found. again, thank so much for the very nicely produced video. it helped me make my choice to pull the trigger on the koda 16.
Nice. Ooni is great. Nice looking steak. A tip from a chef. When turning a steak try to place it on another surface in the pan. The spot where the steak has coiked is cooler, cos the steak functions kind of a heatsink. You get the best possible crust on meat when placing the steak on a spot that has not been "used" this is true in a koda and in a frying pan. Many people seams to think you should just let the ribeye, or other meat sit in one spot in the pan. I say it should be moved around to diffrent spots while cooking. In this way you get a mutch better crust because you move the steak to hotter areas! "This is a chefs secret"🙂 Another tip is to cut the coiking some degrees below the desired innertemp an then let it rest in foilage. Resting in foilage allows the innerremp to get up a few degrees and juices to stabilize. I know you know this but i see many oeoole cutting into newly cooked meat. Resting time is as you know key!
Arctic, thanks for sharing. Others read comments and learn as well. We place our pizza in the same spot to prevent the bottom from burning unless we need more char. Same idea with the steak. Move it to a new spot to get more of a crust. Thanks for explaining that. Good hearing from you. Laurie.
on the asperagus lightly sprinkle some garlic salt before you cook it. then after its cooked take half slice of lemon or lime and squeeze the juice over it. My wife and I cannot eat enough of it, and it compliments the flavoring when you eat it together with the steak. try this next time!
You guys, you're not Morton steak house. They cook high heat but the difference is they just a double broiler. In my opinion you started out great. Reverse sear is a good technique, but get your sear on both sides then go low heat and repeat turn it for about 4-5 min. Then it's perfect
Steven, you will enjoy cooking on your Grizzler. Make sure to season it before you use it. We like medium rare so temp should be about 130, then rest for 5 minutes. Temp will go up while resting, so 135 F. Let me know how it comes out!! Yummmy!!! Laurie.
I have been addicted to your videos. I enjoy your content and how you guys work together. I also love your editing and how you are using 3 to four cameras.
Cal888usa, thank you so much for the compliments. Bill deserves the recognition for shooting with multiple cameras and editing our videos. I am so happy that you appreciate his efforts. We are having fun and enjoy reading comments from our viewers. Thank you for taking the time to comment after watching our videos. Laurie.
cal888, so happy that you decided to get the Ooni Koda 16. Bill and I are having so much fun exploring all the ways we can use this outdoor pizza oven. Don't despair. The Ooni makes delicious food all year long. It will be worth the wait. Laurie.
Also you know the back of the ooni is hotter. So put the wide end in first then when you take out to turn flip them 180 so the tips are at the hot end 😁👍
Hi, thats great you show the good and bad, very admriable! Why do you pull out the grizzler every time you check the steak? Just use your tongs to remove sreak and place it on the cutting board to check the temperature, thanks!
This is why we enjoy doing this channel! Great feedback from our viewers like you make us better. An excellent idea! Thank you for watching the video and taking time to comment. Much appreciated!
Hi Si we are getting there finally! Yes the grizzler standoff is a bit warped. Might be something due to how we stored it. Wood does change a bit given varying humidity and dryness levels. It also travel with us in our RV on our Montana trip.
Looks good. I'm an Ooni 16 owner and will give my regular cast iron pan a try before I get the ooni grizzler. Does the grizzler have a flat side and a side with ridges? Just wondering if you've tried using the side with ridges for that seared effect?
Yes one side has ridges. We think you get an even sear on the flat side. We have used the ribbed side two and you get the rib marks. Both sides will produce a good steak.
Canadian viewer, Hi Bill you and your lovely wife are doing a great job! Bought our koda16 last week. Works great. Your tips have been a great help. Tried strip Loans on Sunday night, Unreal. Still working out the pizza dough. Pizzas have also been amazing.. I work forward to every weekend. Tried apple pie. it was perfect. Take care.
ray giffen, thanks for watching our videos and taking the time to comment. Who knew that pizza making in the Ooni Koda 16 could be so much fun? You are already exploring new ways to use your oven. Steak and apple pie? Wow. I am impressed. Was it an entire pie or a hand pie/turn over? Thanks for sharing.
What is your techniques? Cook it on low? Continually rotate? Did you have to standby to watch the entire time? I have been reluctant to cook anything that takes longer than 15 minutes. How long did it take? Thanks for responding.
@@TwelfthAvenueCuisine simply technique, No watching required. Turn koda off put pie in. Go and enjoy your steak. Ready in twenty minutes. No flare ups or burning. Enjoy!
@@raygiffen5995 Could you tell me if you turned the 16 to high and let it reach full heat or did you turn it off at a temp and then put the pie in? Just asking because I would imagine it burning right away if you put the pie right in the "off" but still hot oven. I'd love to do this, but since I don't have my 16 yet I'm trying to figure out things. I get the thought process, but just not the temps. I want to do some bread, but again how to adjust the temps so everything doesn't burn right up. Thanks for posting this. Great idea.
Good job guys, looks good. Side note, try not to flip the stake too much, we can see the juice leaked a lot, also she’s right, cast iron should have been hotter, steak looked a little dry and chewy. Good luck for the next one, keep it up
Use the dam thermometer, it doesn't lie. Get a perfect steak everytime. I'd reccomend a meater wireless thermometer. Keep it in the steak the whole time.
You resemble Neil Young..😊 and have a voice like you could be on radio. Those tongs are a little bit on the flexy side. I've used them and a few times and got rid of them.
lol! Well I definitely have a face for radio for sure! Actually a few years back Laurie and I were walking in downtown San Mateo and Neil walked by us. He used to stop in at a toy store called Talbots which had a second floor with a large miniature train layout. I understand he was into trains. He was living in the Bay area at the time.
lesson to be learned. use a thermo. cook to internal of 120ish on a machine like that. NEVER EVER wipe the fat off of the grates etc when cooking anything beyond that. you just killed a ton of flavor from your treat of horrible smelling pee.
Titan. 🤣🤣 The fork got dropped and I didn't Bill to use it. If you make pizzas, join our Facebook group, Twelfth Avenue Cuisine Insiders. We would love to see what our viewers make. It does not have to be Ooni related. Thanks for watching, Laurie.
Love you two, I’m hoping to get my 16 by the end of the month, I’m learning from you while I wait 😃. Best wishes from Staffordshire UK.
Thanks so much for watching our video abd commenting. You will have so much fun with your Ooni Koda 16.
@@TwelfthAvenueCuisine yes, I have both Koda's 12 & 16, and just got the Fyra for that extra wood fire flavor :) Cheers!!!
Sam, let us know how the the Fyra compares to the Koda 16. Do you really get a taste of wood smoke in 60 to 90 seconds in the oven? Please share. Merry Christmas.
They are a nice couple, i look forward to their videos cooking food.
Benny, thanks for the compliment and tuning into our channel. Laurie
I like your wife.She laughs at the things she says and has a nice personality !! I have an ooni 16 also and have been trying steak and other things besides pizza.We are Italian and have been trying some of our family recipes on the ooni.Sausage and peppers come excellent and we made pork chops and hot cherry peppers that was really good.I made a dessert pizza using Nutella,fresh berries and some powered sugar that everyone loved
Frank, I love that you are trying family favorites in your Ooni. I did not think about making pork chops in the Ooni. How did you prepare them? Brine or just cook like a steak? We would love to aee your dishes and pizzas. If you are a Facebook user, join Twelfth Avenue Cuisine Insiders. You could share your creations with us. Thanks for watching our videos. Laurie
I did not brine the pork chops,made them like a steak.I will share some of our recipes
Thanks, Frank. I love to try new recipes. Laurie
thanks for not only being relatable, but all the different things you use the Ooni Koda 16 for.
Mike, thank you so much for watching and commenting on our video. The Ooni Koda 16 has been so much fun and it has challenged us to imagine what we can prepare using this outdoor pizza oven. Stay tuned for another dessert and entree. Thanks for the compliments. Laurie.
Bill I know we talk about this all the time, but watching you guys bounce around that rolling rack, having it be the center for literally everything, dang that's amazingly functional.
Steven, yes we do which I enjoy! I'm pretty convinced this is the way to go for us and I should get a nicer piece of wood to replace the plywood and clamps. As you know it's not uncommon for us to cook at least an appetizer and pizza, and often dessert when we entertain, so the extra shelves come in handy.
very nice video. good information, thank you. that being said. the only thing that was disappointing was "im not a thermometer user". grilling meat is a great hobby of mine for 30 years. I also spent time as a "not a thermometer user". all in leads to is a guessing game. i felt like i had a very good feel for the doneness of all types of meat. It might be the biggest mistake a cook can make. since ive been using thermpro thermometer, i just don't make the mistakes of over and under cooking. taking the guess work out. understanding that, depending on the meat, 30 - 60 seconds or less, can make the difference between perfection and over/under cooked. my thermpro might be the #1 pro move ive found. again, thank so much for the very nicely produced video. it helped me make my choice to pull the trigger on the koda 16.
Mic8206, thanks for the comments. Maybe I am not using the Thermapen correctly. I guess I will have to find a video on its proper use. Laurie
Nice. Ooni is great. Nice looking steak. A tip from a chef. When turning a steak try to place it on another surface in the pan. The spot where the steak has coiked is cooler, cos the steak functions kind of a heatsink. You get the best possible crust on meat when placing the steak on a spot that has not been "used" this is true in a koda and in a frying pan. Many people seams to think you should just let the ribeye, or other meat sit in one spot in the pan. I say it should be moved around to diffrent spots while cooking. In this way you get a mutch better crust because you move the steak to hotter areas! "This is a chefs secret"🙂 Another tip is to cut the coiking some degrees below the desired innertemp an then let it rest in foilage. Resting in foilage allows the innerremp to get up a few degrees and juices to stabilize. I know you know this but i see many oeoole cutting into newly cooked meat. Resting time is as you know key!
Arctic, thanks for sharing. Others read comments and learn as well. We place our pizza in the same spot to prevent the bottom from burning unless we need more char. Same idea with the steak. Move it to a new spot to get more of a crust. Thanks for explaining that. Good hearing from you. Laurie.
Good video. I would recommend that you buy a temperature probe. This will avoid over cooking.
DP, thanks for watching. We got one recently. Very useful. Laurie
Great video! Mental note....Laurie is the gas and Bill is the brake.
mental note LOL
Steven, I agree. 😁
rbiv25, I like how you think. 😁
Yippee!! My 16 just shipped. Now with your great pointers I'm a little, mind you, little bit ahead of not knowing nothing. Love you guys.
J L, I am so happy for you. So much fun and adventures ahead--not to mention good food!! Keep in touch and show us your pizzas!!!
on the asperagus lightly sprinkle some garlic salt before you cook it. then after its cooked take half slice of lemon or lime and squeeze the juice over it. My wife and I cannot eat enough of it, and it compliments the flavoring when you eat it together with the steak. try this next time!
Javier, thank you for the tip! I appreciate exploring new ways to serve dishes we love. Thanks for watching and taking the time to comment.
You guys, you're not Morton steak house. They cook high heat but the difference is they just a double broiler.
In my opinion you started out great. Reverse sear is a good technique, but get your sear on both sides then go low heat and repeat turn it for about 4-5 min. Then it's perfect
Thanks for the feedback!
I like your Rack System approach, I have 3 Ooni ovens and might do the same instead of a table for each; GREAT IDEA!!!
Thanks for the comment Sam! I find the rack approach very functional. One day I'll pretty it up a bit! 😀
@@TwelfthAvenueCuisine Great work, love to see the progression in future Videos
What temp was your steak? Nice video; love the steak asparagus combo. Just got my grizzler; can’t wait to try a rib eye!
Steven, you will enjoy cooking on your Grizzler. Make sure to season it before you use it. We like medium rare so temp should be about 130, then rest for 5 minutes. Temp will go up while resting, so 135 F. Let me know how it comes out!! Yummmy!!! Laurie.
Nice video camera set-up you have there.
Thanks, Cadiz. Bill works hard on his editing. Laurie.
Thank you for sharing !! Practice makes perfect ...enjoyed the video. Buying one soon .
B G, you will have so much fun with your Ooni pizza oven. I hope you will share your pizza journey with us. Thanks, Laurie.
PS I for one, love the variety content as well.
Thank you Steven for that feedback! Laurie and I are ramping up to start making Neapolitan style pizzas. That should be fun!
Great video - here in the UK we use the 3 second pick up rule if you had of dropped the steak, especially when you are cooking at such a high temp.
Chris, I love cooking with the Ooni. It is so hot, provides a great char, and cooks asparagus in less than 3 minutes. Laurie.
Nice video, very interesting !!!
Fernando, thanks for watching. We cooked several non-pizza dishes. I hope you will check them out. Laurie
Great Channel. You two are great together.
Thank you! One day we'll get brave enough to show the behind the scenes interaction!
I have been addicted to your videos. I enjoy your content and how you guys work together. I also love your editing and how you are using 3 to four cameras.
Cal888usa, thank you so much for the compliments. Bill deserves the recognition for shooting with multiple cameras and editing our videos. I am so happy that you appreciate his efforts. We are having fun and enjoy reading comments from our viewers. Thank you for taking the time to comment after watching our videos. Laurie.
Absolutely love that setup!
Hi Scott this is Bill, thanks!
Great video guys, I am thinking of getting the ooni koda 16 for my birthday next month. Oh yah, am subbing to your channel guys
Sadly the 16 is on backorder till Thanksgiving +/-
cal888, so happy that you decided to get the Ooni Koda 16. Bill and I are having so much fun exploring all the ways we can use this outdoor pizza oven. Don't despair. The Ooni makes delicious food all year long. It will be worth the wait. Laurie.
Also you know the back of the ooni is hotter. So put the wide end in first then when you take out to turn flip them 180 so the tips are at the hot end 😁👍
Thanks for the tip!
Hi, thats great you show the good and bad, very admriable! Why do you pull out the grizzler every time you check the steak? Just use your tongs to remove sreak and place it on the cutting board to check the temperature, thanks!
This is why we enjoy doing this channel! Great feedback from our viewers like you make us better. An excellent idea! Thank you for watching the video and taking time to comment. Much appreciated!
So much better with the steak! Has the grizzler standoff wood plate warped? Thanks
Hi Si we are getting there finally! Yes the grizzler standoff is a bit warped. Might be something due to how we stored it. Wood does change a bit given varying humidity and dryness levels. It also travel with us in our RV on our Montana trip.
Thank you for your information. I am looking forward to cooking on my ooni
Have a great time. We love ours!!!
Looks good. I'm an Ooni 16 owner and will give my regular cast iron pan a try before I get the ooni grizzler.
Does the grizzler have a flat side and a side with ridges? Just wondering if you've tried using the side with ridges for that seared effect?
Yes one side has ridges. We think you get an even sear on the flat side. We have used the ribbed side two and you get the rib marks. Both sides will produce a good steak.
They should use the thermometer for internal temperature, OOnni gets hot fast !
Mike, thanks for tuning in. We did get buy a new Thermapen. Laurie
Canadian viewer, Hi Bill you and your lovely wife are doing a great job! Bought our koda16 last week. Works great. Your tips have been a great help. Tried strip Loans on Sunday night, Unreal. Still working out the pizza dough. Pizzas have also been amazing.. I work forward to every weekend. Tried apple pie. it was perfect. Take care.
ray giffen, thanks for watching our videos and taking the time to comment. Who knew that pizza making in the Ooni Koda 16 could be so much fun? You are already exploring new ways to use your oven. Steak and apple pie? Wow. I am impressed. Was it an entire pie or a hand pie/turn over? Thanks for sharing.
Hi Ray this is Bill. Congratulations on you Koda 16! You didn't waste any time getting creative! Sounds delicious!
It was the entire pie.. Steak and lobster this weekend.. Will keep you posted
What is your techniques? Cook it on low? Continually rotate? Did you have to standby to watch the entire time? I have been reluctant to cook anything that takes longer than 15 minutes. How long did it take? Thanks for responding.
@@TwelfthAvenueCuisine simply technique, No watching required. Turn koda off put pie in. Go and enjoy your steak. Ready in twenty minutes. No flare ups or burning. Enjoy!
@@raygiffen5995 Could you tell me if you turned the 16 to high and let it reach full heat or did you turn it off at a temp and then put the pie in? Just asking because I would imagine it burning right away if you put the pie right in the "off" but still hot oven. I'd love to do this, but since I don't have my 16 yet I'm trying to figure out things. I get the thought process, but just not the temps. I want to do some bread, but again how to adjust the temps so everything doesn't burn right up. Thanks for posting this. Great idea.
@@JL-ir7wn turn koda off, the stone will warm up your pie. Worry free. So easy im sure Bill could do it...lol..enjoy...
nice vid, at the end y'all made a turn for the other camera but still showed the front one I thought that was funny ! :)
Thanks for watching and taking the time to comment. Yes, we were looking at the wrong camera.
Good job guys, looks good.
Side note, try not to flip the stake too much, we can see the juice leaked a lot, also she’s right, cast iron should have been hotter, steak looked a little dry and chewy. Good luck for the next one, keep it up
Thanks for watching, Sandeep. And for your advice. Laurie.
Use the dam thermometer, it doesn't lie. Get a perfect steak everytime. I'd reccomend a meater wireless thermometer. Keep it in the steak the whole time.
Matt, thanks for watching and the tip. Laurie
Too many cooks in the kitchen. lol Your steak looks really good tho. I'm waiting on my Ooni 16. Hope it doesn't take as long as they say.
Robert, you will really enjoy learning about and mastering cooking in your Ooni. I hope you get it soon. Laurie.
You resemble Neil Young..😊 and have a voice like you could be on radio. Those tongs are a little bit on the flexy side. I've used them and a few times and got rid of them.
lol! Well I definitely have a face for radio for sure! Actually a few years back Laurie and I were walking in downtown San Mateo and Neil walked by us. He used to stop in at a toy store called Talbots which had a second floor with a large miniature train layout. I understand he was into trains. He was living in the Bay area at the time.
I really like Bill.... Lori drives me bananas!
lol! Love it Joseph! My Laurie is unique but I would not have it any other way. 👍
Yall are cute as hell I hope be like this one day with my person.
Rozenxz, thanks for the compliments. We have sure enjoyed our pizza journey. Thanks for watching. Laurie
Over cooked. But still looks delicious
Thanks!
Time to get some rib eyes
Cecil, ribeyes are so tasty. I feel like having a steak, too.
lesson to be learned. use a thermo. cook to internal of 120ish on a machine like that. NEVER EVER wipe the fat off of the grates etc when cooking anything beyond that. you just killed a ton of flavor from your treat of horrible smelling pee.
Thank you for the feedback. Much appreciated! 👍
What the heck is a poo poo fork?
Titan. 🤣🤣 The fork got dropped and I didn't Bill to use it. If you make pizzas, join our Facebook group, Twelfth Avenue Cuisine Insiders. We would love to see what our viewers make. It does not have to be Ooni related. Thanks for watching, Laurie.
overcooked.
Thank you for the feedback. Much appreciated! 👍