What should I cook in the wood oven next? Check out La Piazza Wood Ovens at emv4.me/WoodOven and use discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping!
I've thought about building my own wood fired brick oven in the backyard along with a rotisserie cooking attachment. I'll have to check out La Piazza Wood Ovens, thanks Al. The lamb looks delicious. It's great that you can cook roasts in the wood fired oven besides pizza and bread.
@@nejo4664 that would be an amazing project Nejo! More than I'm capable of. But they design the La Piazza ovens so you can build a brick home for it and sit it on top - that's more my speed. Let me know what you decide!
Hmmm, what to cook? Well this shouldn't be a surprise from me, how about baked salmon. I've seen a few cooks on smaller portable pizza ovens and they baked salmon. Not many. But what a interesting idea. 🤔 So that's my thoughts. Oh and Al this was a great video. Have a great day. 🌞
Thanks, Victor - and you're right I'm not surprised! Next time we talk let's discuss hot and fast baked salmon vs the slower way I usually smoke or grill it!
@Eat More Vegans - Carnivore BBQ interesting discussion. FYI my favorite and most cooked way of salmon is grilled on a kettle. 8 minutes tops and that's if they are thick shouldered Chinook fillets. Hmmm, so good. And I have update on boat.
I’ve had lamb for dinner the last two nights, when just trimming and prepping it, you had me drooling for what’s ahead Tomatoes are a fruit, so with the lamb fat and bacon, perfectly acceptable accompaniments 🤣 I’m drooling here soooo bad - that result is a must do
I did a leg of lamb last weekend in the smoker, cooked it to 205 just like a brisket, rested it for an hour and a half and omg, better than brisket by a mile, so tender and juicy, made home made kebabs with Greek salad and feta, with a home made tzatziki
Al that little wisk is so cute.... I would believe that oven would make great desserts and while you have sweetness baking a few carrots and asparagus for bloody Marie's
LOL you're right it looks funny in my big paws doesn't it?!?!?! I like the idea of wood fired ingredients for bloodies......I think I can work that into a video too!
Oh man! I want one of those now! That lamb looks amazing. I bet you could do some great tomahawk ribeyes in there. Or whole roasted chickens. Lots of possibilities...
Hey brother - yes it's time for you to come on down and cook with me again! Or cook for me and I'll sit back and eat your yummy food either way! Miss you man.
Al I haven't had lamb in years and this makes a good case for having lamb since I started the carnivore diet. I really interested in your oven as I thinking about getting one instead of an offset. I would be interested in seeing you use the oven to cook the same thing that your very best offset cooker did. Then lets see what you normally cook in the kitchen oven. I would like to know how long it takes you to use a cord of wood. Hardwood in Colorado is not easy to get as I assume it is available where you are at. I going to have to have a cord or so shipped in and I trying to figure out how much. Also let me know if you would get your size or James size after a bunch of cooks. I think I like your size because you can cook a bunch of stuff at once and likely without that much more fuel. Thanks for the great videos!
I would like more education on using this oven. Most of the stuff I cook inside oven is at 350, you used 500. Tell me your thoughts on using a wood fire oven at 350 vs 500 vs 700. To me, it would burn the outside and leave the inside raw, but it appears this is not happening with you and James. What size of oven would you buy now, yours or James? I see you have pretty much a dirt backyard, would you put your oven on a patio that has an open wood covering? ( I have redwood 2x6 boards spaced 18 inches to hold a sun block during the summer. The sun block would be removed above the oven) Does the chimney cap keep the flames inside of the oven? How much wood does it take to do the lamb in ~ pounds?
Hi Keith - sorry I just saw this comment. I do cook at lower temps in the wood oven - it just depends on the recipe. For chicken for example the video that drops in 2 weeks I cooked it at 400 - because you want a more even doneness. For Rack of Lamb though you really do want that rare center and nicely browned crust so a higher cooking temperature is appropriate. As for the oven itself - I have to tell you it's my favorite tool in the back yard for fast cooks. I don't know if I'd want to attempt an 8 hour cook in it........aww heck you know I'm going to try at some point.......but for stuff I would normally do in the oven in the kitchen 100% of the things I've tried have come out better in the wood oven.
mmmm.... lamb.... That looks amazing. BTW, I bbq a lot with wood, and highly recommend red oak if you can find it. It's perfect for everything, and glorious with lamb. I save other woods (cherry, hickory, birch) for flavor accents or just to change things up. I look forward to more oven videos! :)
Hi Nicolo! I have both white and red oak in my wood pile. TBH I forgot to cover the pile and it rained earlier that day so I had to go buy some kiln dried at the store! (blasphemy I know)
You are a lamb evangelist! When people try perfectly cooked and seasoned lamb, it becomes their favorite meat. Keep it up. A whole fish in the WFO would be good. Maybe a snapper. Branzino is too hard to get.
What should I cook in the wood oven next? Check out La Piazza Wood Ovens at emv4.me/WoodOven and use discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping!
I've thought about building my own wood fired brick oven in the backyard along with a rotisserie cooking attachment. I'll have to check out La Piazza Wood Ovens, thanks Al. The lamb looks delicious. It's great that you can cook roasts in the wood fired oven besides pizza and bread.
@@nejo4664 that would be an amazing project Nejo! More than I'm capable of. But they design the La Piazza ovens so you can build a brick home for it and sit it on top - that's more my speed. Let me know what you decide!
I’d love to see a prime rib roast go in that oven! Maybe even some side dishes! Wings and whatnot. Great video
Great combo with the harissa and Chipotle. Final fish looked great!
Just a question but were you actually able to bring the temp up to the 700 degrees you were looking for?
Hi Freddie - yes I was. What I was unable to do was remember to get a shot of the temperature guage on the camera :-)
That oven has all the tools to set you up for success, and you did a super job explaining fire management. Beautiful lamb recipe👍😊
I'd love to see you do seafood in the oven
Good news! In 2 weeks on 4/14 you will get your wish!
Hmmm, what to cook? Well this shouldn't be a surprise from me, how about baked salmon. I've seen a few cooks on smaller portable pizza ovens and they baked salmon. Not many. But what a interesting idea. 🤔 So that's my thoughts. Oh and Al this was a great video. Have a great day. 🌞
Thanks, Victor - and you're right I'm not surprised! Next time we talk let's discuss hot and fast baked salmon vs the slower way I usually smoke or grill it!
@Eat More Vegans - Carnivore BBQ interesting discussion. FYI my favorite and most cooked way of salmon is grilled on a kettle. 8 minutes tops and that's if they are thick shouldered Chinook fillets. Hmmm, so good. And I have update on boat.
I’ve had lamb for dinner the last two nights, when just trimming and prepping it, you had me drooling for what’s ahead
Tomatoes are a fruit, so with the lamb fat and bacon, perfectly acceptable accompaniments 🤣
I’m drooling here soooo bad - that result is a must do
Must have missed this one when I was indisposed. Now I want lamb instead of burnt ends for Easter...
🤔 Wait, no law against have both!
That’s the spirit Karen! Have a fantabulous Easter and say hi to the family for me!
I did a leg of lamb last weekend in the smoker, cooked it to 205 just like a brisket, rested it for an hour and a half and omg, better than brisket by a mile, so tender and juicy, made home made kebabs with Greek salad and feta, with a home made tzatziki
Sure looks delicious
Looks amazing, Al! Lots of fun cooking in the wood fired oven. Keep the great carnivore content coming!
Al that little wisk is so cute.... I would believe that oven would make great desserts and while you have sweetness baking a few carrots and asparagus for bloody Marie's
LOL you're right it looks funny in my big paws doesn't it?!?!?! I like the idea of wood fired ingredients for bloodies......I think I can work that into a video too!
Ps can never go wrong with shrimp scampi
man I love lamb great video as always
Oh man! I want one of those now! That lamb looks amazing. I bet you could do some great tomahawk ribeyes in there. Or whole roasted chickens. Lots of possibilities...
That's a chart topper. I would pay big money to eat in your wood fire oven themed restaurant. How about some Korean-style BBQ flanked ribs.
I am long overdue for a visit... Looks like that can and would make great pizza!
Hey brother - yes it's time for you to come on down and cook with me again! Or cook for me and I'll sit back and eat your yummy food either way! Miss you man.
Al I haven't had lamb in years and this makes a good case for having lamb since I started the carnivore diet. I really interested in your oven as I thinking about getting one instead of an offset. I would be interested in seeing you use the oven to cook the same thing that your very best offset cooker did. Then lets see what you normally cook in the kitchen oven. I would like to know how long it takes you to use a cord of wood. Hardwood in Colorado is not easy to get as I assume it is available where you are at. I going to have to have a cord or so shipped in and I trying to figure out how much. Also let me know if you would get your size or James size after a bunch of cooks. I think I like your size because you can cook a bunch of stuff at once and likely without that much more fuel. Thanks for the great videos!
Where's the lamb sauce!?
Sorry, I couldn't resist. lol
😂
I would like more education on using this oven. Most of the stuff I cook inside oven is at 350, you used 500. Tell me your thoughts on using a wood fire oven at 350 vs 500 vs 700. To me, it would burn the outside and leave the inside raw, but it appears this is not happening with you and James. What size of oven would you buy now, yours or James? I see you have pretty much a dirt backyard, would you put your oven on a patio that has an open wood covering? ( I have redwood 2x6 boards spaced 18 inches to hold a sun block during the summer. The sun block would be removed above the oven) Does the chimney cap keep the flames inside of the oven? How much wood does it take to do the lamb in ~ pounds?
Hi Keith - sorry I just saw this comment. I do cook at lower temps in the wood oven - it just depends on the recipe. For chicken for example the video that drops in 2 weeks I cooked it at 400 - because you want a more even doneness. For Rack of Lamb though you really do want that rare center and nicely browned crust so a higher cooking temperature is appropriate. As for the oven itself - I have to tell you it's my favorite tool in the back yard for fast cooks. I don't know if I'd want to attempt an 8 hour cook in it........aww heck you know I'm going to try at some point.......but for stuff I would normally do in the oven in the kitchen 100% of the things I've tried have come out better in the wood oven.
I got the approval to buy one now and have located a couple of places near me to get a ton of apple and oak splits ,@@BehindTheFoodTV
mmmm.... lamb.... That looks amazing. BTW, I bbq a lot with wood, and highly recommend red oak if you can find it. It's perfect for everything, and glorious with lamb. I save other woods (cherry, hickory, birch) for flavor accents or just to change things up. I look forward to more oven videos! :)
Hi Nicolo! I have both white and red oak in my wood pile. TBH I forgot to cover the pile and it rained earlier that day so I had to go buy some kiln dried at the store! (blasphemy I know)
Love it Al!!!
Beef Wellington would be a nice challenge to watch.
You're right - that would be fantastic in the La Piazza oven!
Which la piazza oven is that? Trying to figure out the size
It’s the best one! (Toscana lol)
You are a lamb evangelist! When people try perfectly cooked and seasoned lamb, it becomes their favorite meat. Keep it up. A whole fish in the WFO would be good. Maybe a snapper. Branzino is too hard to get.
Duck with crispy skin!!
I cook a Boston Butt at least a couple times a month in my home made wood oven.
Nice! That’s something I haven’t tried yet. What temp do you use for pork butt?
That Australian lamb is the best meat at Costco
clarice.......clarice starling. you should have had hannibal lecter asking "what do you want on your tombstone" (pizza).
We'll have to save that for the next pizza video!
Don't start your fire with a gas torch as it leaves a residual taste in the food.👍
Thanks for the comment, Stuart. Actually though you’re incorrect. There are some torches that don’t burn all of the propane - this is not one of them.
@@BehindTheFoodTV fair enough, obviously the last one I used wasn't one like yours.😂
You have a vegan hairstyle....
My hair eats meat.
@@BehindTheFoodTV Not the green strands. They hate it.