Rick, we always share the good and the bad. This was our first video after we got our Ooni. Wow!! Were we surprised 😯!! Merry Christmas and hope you will watch us in 2022!! Laurie and Bill.
You can go even lower than the low setting once you’ve got the oven hot. You push in the regulated knob at the nine o’clock position and slowly turn it clockwise towards the twelve o’clock position. You will see the flame goes even lower than at the six o’clock position. When you put the steak in, you will get the initial char and spatter but then you will get a nice, steady cook. You can crank it up the last minute or two to get more color on the outside. Yum 🤤
This is an improved video quality of the first steak video we produced. It has the same exact content just improved for viewing playback. To our valued subscribers thank you and we apologize for spamming you with this version. (Bill & Laurie)
G'day Jason, how ya goin'? Thank you for checking out our video and taking a moment to comment! Hopefully your wait for the ooni Pro goes quickly! Let us know if you'll be posting and where and we'll keep an eye out for your content!
@@TwelfthAvenueCuisine Gday mate! Going well. My pro should be here in next 2 weeks or so... im to busy working to do any videos at moment but your videos really give me a good insight. Hope to see more of them soon
Before making your own fire grill videos, dial 9-1 and start filming. Only dial the extra 1 after all outdoor items are within range of a roaring blaze. Enjoy!!!
Hipporage18, that is the best compliment we received on this video. It was our first video that we made. We learned a lot since then and have cooked alot pizzas and non-pizzas since then. Thanks for watching. Laurie
Congratulations Carlos on your soon to be arrival! Sweet! We have a pretty good handle now on doing ribeyes in the Koda 16. We'll be doing a third ribeye video soon. Thank you for taking time to watch the video and comment. Much appreciated!
Ali, we purchased the Koda 16 early in the covid lockdown. We were trying to make pizzas in our home oven but could never duplicate what we had in Italy. We chose the Koda 16 due to its size and ability to reach high heat using propane. Now that we have had experience with the Change Moore and Koda 16, we may have bought the multi-fuel Karu 16 if it was available. Laurie
Just got my Koda 16, while I cook my steaks with indirect heat on my 22" Weber using a thermometer ( I swear by this method), I thought about using the Koda to sear my steaks with either the reverse sear or sear it then throw it on the grill. Kudos for showing your mistakes along the way, that's information almost no one shares so props to you and your wife for providing that very important info.
We learned alot since we shot this video. It was our first after the unboxing. We no longer have these flare ups. I hope you will watch other videos and have alot of fun with your video. Laurie
I was so scared that she was going to catch her fuzzy coat sleeves on fire as she was trying to pull it out. But glad that you enjoyed your experiment!
Gday bill and laurie just wanted to ask for some advice. I just seen a ooni steak recipe that says heat oven up to 500 degrees celcius and then heat pan for 10 minutes. Do u think I would get a flare up like this if I tried it?
Jason, hi. We followed these directions when made our first ribeye and we had that huge flare up. If you are cooking a steak with alot of marbling, I would heat your cast iron pan on low for 10 minutes. Place the steak on the pan outside of the oven and let it sear, then return the steak to the oven. Check out our video called Steak and asparagus. Hope it works out, Laurie.
@@TwelfthAvenueCuisine thanks laurie ill check that video out thanks for the very helpful information. I actually messaged ooni about that recipe and they told me it's fine as long as I'm using a ooni cast iron pan. I told them I seen a video on TH-cam where the steak caught fire at that temperature but haven't heard back from them yet. I tried a pork chop had the pan at 300ish full flame with pizza door on my pro turned out beautiful but was very scary cooking at those temps I was actually shaking when I did it
@@TwelfthAvenueCuisine thanks bill I think that makes sense and a much safer way to do it. Thanks for the helpful information I will give that a go cheers mate look forward to more videos from you both soon
G'day Bill. Why did I subscribe after watching a steak get burnt? It's real life and you didn't shy way from it by posting and just dealing with it normally. Mate, you're a gem. Will be running through your content now as I'm in line to grab an Ooni 16 Karu - so all this helps. Cheers mate! Dann
Gotta love that ribeye fat. One thing to always have by your side with any type of very high temp cooking with copious fat drippings is to ensure you have a water mister/sprayer available to quickly knock back flare ups. And also, a good idea to have an extinguisher around if things get out of control.
I've cooked ribeyes in my Bertello gas oven, but I use a regular cast iron pan that has sides to minimize the grease spatter. The biggest challenge and learning curve for me has been "temperature surfing", to hit the right amount of heat without charring or lighting the product up lol
Christoofart, you came upon our first steak video. Wow!! What a surprise. It was more than a year ago. We learned alot since then. We are pretty successful now!! Laurie.
Exactly. The top will cook too quickly before the crust is cooked, if you leave on high. I followed directions on the Ooni site about cooking a steak, but it resulted in a fire due to high fat content of a ribeye. We have learned alot about cooking in the Ooni and have made many steaks in it. Thanks for watching, Douglas.
I have the Ooni pro (1.5 years) and cooked my first 4lb prime rib, and didn’t have any issues, but I disconnected the gas and cooked with wood and charcoal.
@@TwelfthAvenueCuisine lots of pizzas - of course, roasted veggies, dessert pizza’s, fish, bread and meat. I love it! Got it just before COVID hit, and have tried a bunch! Burnt out my kitchen aid in 10 days making so much dough, now own an Ankarsrum and have no issues, last weekend made 8 250g and 6 180g balls in one batch- for a hockey party.
KM, wow!! Looks like you enjoy cooking for and dining with friends. We are in California near San Francisco. Hockey isn't to big around here although San Jose has the Sharks just 50 miles south of us. Where are you? Laurie.
With the oven running over Self Cleaning Oven Temps. There is nothing to clean before cooking other things. Just turn it on high for a while and there is nothing left to transfer taste or smell 👍
Dan, this was our first video since we got our Ooni. I love the high heat cooking in our Ooni. We learned alot in the last few years. Thanks for watching our video. Laurie
I think it would have worked better without preheating the cast grid. You want the flame from above to do most of the cooking not the pan. And a lower flame is probably a good idea as well 🔥 And the meat definitely needs to be room temperature.
James, thanks for watching our video. It was our first. I followed recommendations from the Ooni site. What an unexpected event. We learned alot since then. I hope you will check out some other videos. Laurie
TheGazpar86, thanks for watching abd sending us a note. This was our first video. We have learned alot since then. Isn't the Ooni great? Such a versatile oven. We have taken it camping, too. We have enjoyed it. Laurie
AC, I followed the directions from the Ooni website to heat the pan on high for 10 minutes. I don't think it was for a rib eye. This was our first video on our channel. Wow!!! So unexpected. We have learned alot since then. I hope you will keep watching. Laurie
Hi, indianchief714. Thanks for watching. I know of a few people who have a larger wood-fired oven. They complain that it takes a long time--a couple of hours to heat up plus alot of wood. The Ooni takes 20 to 30 minutes to heat before we cook. You can cook more things in a larger oven like a beef roast or a whole chicken in a large brick oven. Try looking at some videos on these larger ovens before you decide. Laurie.
Daniel, this was a big surprise. This was our first video after we got our Ooni. We followed directions from Ooni on their site but Wow -- the heat was so hot. Fire! Fire! We have learned alot since then and hope you will watch other videos! Thanks for watching and commenting. Laurie
Just a Sec, it was our first video after getting our Ooni. We really didn't know what to expect. We followed directions that said to heat the oven and cast iron on high, with all that fat. Wow!! Excuse our enthusiasm. We have learned alot since then. Laurie
So many dislikes for someone actually showing the real process. Pretty crazy since it's a teaching moment for us all and what to expect. Great video and thank you for posting it without hiding the dangers.
Richie, thanks for appreciating our video. This was our first video using our Ooni. Wow!! So unexpected. I followed directions on the Ooni site but they did not make a ribeye. We learned alot since then. I hope you will check out some of our other videos. Laurie
Patrick, this was our first video and have learned alot since we got it.. We had a very fatty rib eye and heated the pan on high for 10 minutes at least. We learned to manage the heat and have cooked many non-pizza dishes since then. You can learn to cook a fabulous steak in the Ooni. Laurie
First sous vide the steak to how you like it. For me that’s medium rare, then char the outside to your liking. To me, that’s a bit less than you have here, but this approach to charring is better than what I usually use, which is grill at high and (literally) a propane blow torch. I will start charing my steaks this way with our new Ooni 16. Thanks for the video. There is no better way to cook the steak to personal perfection than sous vide. The Ooni will then provide the perfect char.
Dude, You’re cooking with heat in excess of 500 degrees. Grease and fat will ignite very quickly at that temperature. Working on a cast iron plate will increase the interior temp even more. Get an infrared thermometer to get a temp reading on the inside of the oven and the cast iron plate before you put food into it. I’d recommend getting a stainless steel work table to put the oven on and a provides a clean stable work surface. Your wood table is not stable enough or safe enough for that oven.
Wine Woman, thanks for your concern. We got our Ooni right after the shut down and this was our first video. As I recall we cooked the steak on the outdoor table, and the Ooni was sitting on it. There was space under the Ooni. We have made alot of improvements and changes to our set. I hope you will check out more of our videos and send some comments after you watch them. We always appreciate hearing from our viewers. Laurie.
No offense, but that is not how I use this unit. I don't want to interfere, but you should keep the unit at 550 for a steak and cook for 3:00 each side for med-rare. Be very light with the oil. As my family in Italy says, less is more.
@@TwelfthAvenueCuisine I hated to tell you that, I would hate to see you both get burned by that unit. Wish I could send you the steak we did last night. We used Andrew Zimmer's Tuscany on the steak with a pinch of Himalayan salt. Incredible...my neighbor 200 feet away said it smelled like Tuscany. 550° tops....you guys will flip. Good luck.
Peter, you are right but this was our first video and steak after receiving our Ooni. What an unexpected event!! This video keeps getting attention and we meet so many viewers. Thanks for watching!! Laurie
I would "Sous Vide bath" the steak for couple of hours then 90-120 seconds on a side to get a nice thin char. Additionally, trim the outside fat to reduce flare-ups. Just bought our Koda 16. enjoy the videos owners have produced.
Bill B, this was our first video. Wow!! We never expected these results. We have learned alot since then. You are right about the excess fat. Thanks for the helpful tips and for watching our video. Laurie.
InternetSavage, thanks for checking out our first video. We got our Ooni right after the shut down. We learned alot since then. I hope you will look at some others. Laurie.
This was our first non-pizza cook. We were surprised at this unexpected event. It has attracted more views that we expected. We have learned alot since May 2020. We share the good, the bad, and the unexpected!! Laurie
Is everyone not watching the same video that I just watched!? This was ridiculous! That was the worst steak cook I have ever seen and everyone is acting like it is okay. LOL!
Our first video after receiving our Ooni during the Covid Lockdown. Check out our other videos since then. We have improved. Thanks for watching. Laurie
Gary, thanks for watching. This was our first video after our Unboxing one. This was an unexpected event. 🤯. I hope you will watch other videos to see how much we have learned. Laurie
Always remove meat from heat source/ ooni grizzler when the flare up get out of control. The whole time I was yelling to use this tongs and throw that sucker onto the cookie sheet
John, we were so shocked that we just kept filming and didn't think about the consequences until later. Our first video was an unboxing of the Koda 16. Then this. You would think we would have made a pizza video first. We might have charred the pizza to the max!! 🤣🤣🤭
Very dangerous what you are doing , Your steak are burned outside . Cook your steak in a normal BBQ and kept the oven for pizza use......Thats only my thought thanks for the vid. You know the meat will not be better if cooked like that in the oven.....
JMK, this was our first video after getting our Ooni. We have made great steaks since then. We have learned alot. Ooni means high heat cooking. Asparagus cooks in just minutes. Give it a try. Laurie
Jlcooke, this was our first video after we got our Ooni during the Covid shutdown. What an unexpected result!!! We followed directions on the Ooni website but our steak was so fatty!!Whoosh! We learned alot since then. I hope you will watch other videos. Laurie
Tim, we always do. This was our first non-pizza cook--almost 1 year ago. Wow!!! It was an unexpected event. We never considered having such a flame up. Laurie.
Very generous of you to share your mistakes. I'm sure people - me included - will learn a lot from your openness. Thanks!
Rick, we always share the good and the bad. This was our first video after we got our Ooni. Wow!! Were we surprised 😯!! Merry Christmas and hope you will watch us in 2022!! Laurie and Bill.
Thank you! I just got an ooni for Christmas. Your video helps.
You can go even lower than the low setting once you’ve got the oven hot. You push in the regulated knob at the nine o’clock position and slowly turn it clockwise towards the twelve o’clock position. You will see the flame goes even lower than at the six o’clock position. When you put the steak in, you will get the initial char and spatter but then you will get a nice, steady cook. You can crank it up the last minute or two to get more color on the outside. Yum 🤤
Thanks for the tip, much appreciated, 👍
This is an improved video quality of the first steak video we produced. It has the same exact content just improved for viewing playback. To our valued subscribers thank you and we apologize for spamming you with this version. (Bill & Laurie)
Really enjoy your videos. Im awaiting a ooni pro and will learn from this. Thank you so much to both of you (watching from Melbourne Australia)
G'day Jason, how ya goin'? Thank you for checking out our video and taking a moment to comment! Hopefully your wait for the ooni Pro goes quickly! Let us know if you'll be posting and where and we'll keep an eye out for your content!
@@TwelfthAvenueCuisine Gday mate! Going well. My pro should be here in next 2 weeks or so... im to busy working to do any videos at moment but your videos really give me a good insight. Hope to see more of them soon
Before making your own fire grill videos, dial 9-1 and start filming. Only dial the extra 1 after all outdoor items are within range of a roaring blaze. Enjoy!!!
😂😂😂
Thanks for watching, Kyle. This sure was a surprise!!
It’s like a scene from Backdraft!
Yes!! That's a good one. We learned alot about cooking in the oven since then. Laurie
Thanks for posting! You guys walked so I could run.
Hipporage18, that is the best compliment we received on this video. It was our first video that we made. We learned a lot since then and have cooked alot pizzas and non-pizzas since then. Thanks for watching. Laurie
That was insane. I get mine on Monday. Good luck learning how to use it. I'll be learning also
Congratulations Carlos on your soon to be arrival! Sweet! We have a pretty good handle now on doing ribeyes in the Koda 16. We'll be doing a third ribeye video soon. Thank you for taking time to watch the video and comment. Much appreciated!
ooni 16 was the best purchase i have ever made for pizza cooking
tsocanuck, I agree. We only found 2 places that make pizzas as good as our home made. Thanks for watching. Laurie
Which one? Koda, Karu, Pro?
Ali, we purchased the Koda 16 early in the covid lockdown. We were trying to make pizzas in our home oven but could never duplicate what we had in Italy. We chose the Koda 16 due to its size and ability to reach high heat using propane. Now that we have had experience with the Change Moore and Koda 16, we may have bought the multi-fuel Karu 16 if it was available. Laurie
Just got my Koda 16, while I cook my steaks with indirect heat on my 22" Weber using a thermometer ( I swear by this method), I thought about using the Koda to sear my steaks with either the reverse sear or sear it then throw it on the grill. Kudos for showing your mistakes along the way, that's information almost no one shares so props to you and your wife for providing that very important info.
We learned alot since we shot this video. It was our first after the unboxing. We no longer have these flare ups. I hope you will watch other videos and have alot of fun with your video. Laurie
I was so scared that she was going to catch her fuzzy coat sleeves on fire as she was trying to pull it out. But glad that you enjoyed your experiment!
John, thanks for your concern. This was an unexpected event and we were unprepared for what happened. This was our second video. Wow!!😳. Laurie
Black is the color of the well cooked food
😀👍
Gday bill and laurie just wanted to ask for some advice. I just seen a ooni steak recipe that says heat oven up to 500 degrees celcius and then heat pan for 10 minutes. Do u think I would get a flare up like this if I tried it?
Jason, hi. We followed these directions when made our first ribeye and we had that huge flare up. If you are cooking a steak with alot of marbling, I would heat your cast iron pan on low for 10 minutes. Place the steak on the pan outside of the oven and let it sear, then return the steak to the oven. Check out our video called Steak and asparagus. Hope it works out, Laurie.
I would heat the Pan for a longer period or at a higher heat to develop a better crust.
@@TwelfthAvenueCuisine thanks laurie ill check that video out thanks for the very helpful information. I actually messaged ooni about that recipe and they told me it's fine as long as I'm using a ooni cast iron pan. I told them I seen a video on TH-cam where the steak caught fire at that temperature but haven't heard back from them yet. I tried a pork chop had the pan at 300ish full flame with pizza door on my pro turned out beautiful but was very scary cooking at those temps I was actually shaking when I did it
@@TwelfthAvenueCuisine thanks bill I think that makes sense and a much safer way to do it. Thanks for the helpful information I will give that a go cheers mate look forward to more videos from you both soon
G'day Bill. Why did I subscribe after watching a steak get burnt? It's real life and you didn't shy way from it by posting and just dealing with it normally. Mate, you're a gem. Will be running through your content now as I'm in line to grab an Ooni 16 Karu - so all this helps. Cheers mate! Dann
Dann, thanks for watching this video. It was our first and an unexpected event. We have learned alot since then. Bill.
Gotta love that ribeye fat. One thing to always have by your side with any type of very high temp cooking with copious fat drippings is to ensure you have a water mister/sprayer available to quickly knock back flare ups. And also, a good idea to have an extinguisher around if things get out of control.
You are so right. This flare up was sooo unexpected. Wow!!
I've cooked ribeyes in my Bertello gas oven, but I use a regular cast iron pan that has sides to minimize the grease spatter. The biggest challenge and learning curve for me has been "temperature surfing", to hit the right amount of heat without charring or lighting the product up lol
Christoofart, you came upon our first steak video. Wow!! What a surprise. It was more than a year ago. We learned alot since then. We are pretty successful now!! Laurie.
@@TwelfthAvenueCuisine yep, am still playing video catch-up on your channel :)
Enjoyed the video get my ooni tomorrow I would assume need to heat on high but turn to low for the cook
Exactly. The top will cook too quickly before the crust is cooked, if you leave on high. I followed directions on the Ooni site about cooking a steak, but it resulted in a fire due to high fat content of a ribeye. We have learned alot about cooking in the Ooni and have made many steaks in it. Thanks for watching, Douglas.
Personally, charred on the outside and raw in the middle is exactly how I like my steaks
Definitely a learning curve
Kelly, it was our first non-pizza video. Wow!! We were surprised. Laurie
I have the Ooni pro (1.5 years) and cooked my first 4lb prime rib, and didn’t have any issues, but I disconnected the gas and cooked with wood and charcoal.
KM, we don't have that option with the Koda 16. I don't think we can roast in our oven. Do you cook alot of dishes other than pizza? Laurie.
@@TwelfthAvenueCuisine lots of pizzas - of course, roasted veggies, dessert pizza’s, fish, bread and meat. I love it! Got it just before COVID hit, and have tried a bunch! Burnt out my kitchen aid in 10 days making so much dough, now own an Ankarsrum and have no issues, last weekend made 8 250g and 6 180g balls in one batch- for a hockey party.
KM, wow!! Looks like you enjoy cooking for and dining with friends. We are in California near San Francisco. Hockey isn't to big around here although San Jose has the Sharks just 50 miles south of us. Where are you? Laurie.
I like that you showed your mistakes. We all make 'em, not all of us are brave enough to show 'em.
Rayan, this was our first video and to this day has the most views. We learned alot since then. Wow!! What an unexpected event.
after using the oven wiuth meat, it is dirty of oil and fat? Must clean it if I want to cook pizzas?
Jambe, we have not cleaned the inside of our oven. We heat it on high whenever we make pizza and that seems to burn off grease.
@@TwelfthAvenueCuisine and pizza does't smell of meat?
No. We have not noticed any smell of meat. Pizza is highly seasoned and we have not noticed any smell other than pizza.
With the oven running over Self Cleaning Oven Temps.
There is nothing to clean before cooking other things.
Just turn it on high for a while and there is nothing left to transfer taste or smell 👍
James, I have to agree. Laurie
how do you clean the stone.
Wayne, thanks for watching. You can burn it off or use a wire brush then burn it off
Did the oven cook the steak or steak cook the oven?
Dan, this was our first video since we got our Ooni. I love the high heat cooking in our Ooni. We learned alot in the last few years. Thanks for watching our video. Laurie
Man cooks a ribeye on a 500C° oven 🎉
Regents, thanks for watching. Yes, we did cook our steak at least 500 degrees.
I think it would have worked better without preheating the cast grid. You want the flame from above to do most of the cooking not the pan.
And a lower flame is probably a good idea as well 🔥
And the meat definitely needs to be room temperature.
James, thanks for watching our video. It was our first. I followed recommendations from the Ooni site. What an unexpected event. We learned alot since then. I hope you will check out some other videos. Laurie
Thank you for doing this.. I'm planning on getting an Ooni like yours. 👍👍
Scott, we love our Ooni. You will have so much fun. Laurie
Keep goin at it! Thanks for sharing.
We have learned much since then. 😀 Thank you for dropping into the channel and taking time to comment. Laurie and I appreciate that. 👍
I also cook steaks on mine and they are amazing ,so good i won't order from a restaurant anymore to avoid disappointment 😂
TheGazpar86, thanks for watching abd sending us a note. This was our first video. We have learned alot since then. Isn't the Ooni great? Such a versatile oven. We have taken it camping, too. We have enjoyed it. Laurie
beef jerky is always good!
Matt, thanks for watching. Our first video after getting our Ooni. Wow!! What a surprise.
Perhaps dialing down the flame a bit would prevent it from kissing the oil and igniting?
AC, I followed the directions from the Ooni website to heat the pan on high for 10 minutes. I don't think it was for a rib eye. This was our first video on our channel. Wow!!! So unexpected. We have learned alot since then. I hope you will keep watching. Laurie
@@TwelfthAvenueCuisine Thank you for sharing even though it didn't go as expected. It can be beneficial for others to learn from this experience!
AC, thanks for writing back. As use your Ooni, you will learn alot, too. We have not had a flame up like that since that first experience. Laurie
I want to try to build a oven, maybe a bit more space on the inside so it’s easier on the food surfaces.🤔
Hi, indianchief714. Thanks for watching. I know of a few people who have a larger wood-fired oven. They complain that it takes a long time--a couple of hours to heat up plus alot of wood. The Ooni takes 20 to 30 minutes to heat before we cook. You can cook more things in a larger oven like a beef roast or a whole chicken in a large brick oven. Try looking at some videos on these larger ovens before you decide. Laurie.
Maybe try reverse sear. Thanks for the video.
monami, thanks for watching. It was our first and most watched video. We learned alot of since then. Laurie.
Thanks for the video. Seems like it may be the best thing to do is trial and error with it.
Daniel, this was a big surprise. This was our first video after we got our Ooni. We followed directions from Ooni on their site but Wow -- the heat was so hot. Fire! Fire! We have learned alot since then and hope you will watch other videos! Thanks for watching and commenting. Laurie
This reminded me of the playground scene in Termintor 2.
JRTayl0r, I see what you mean. It was our first non-pizza cook and video. Totally unexpected. Wow!! Laurie
Jeee that steak looks like it's been cooked by the north korean leader. No way it was ' fine after all'. Thanks for the vid.
Just a Sec, it was our first video after getting our Ooni. We really didn't know what to expect. We followed directions that said to heat the oven and cast iron on high, with all that fat. Wow!! Excuse our enthusiasm. We have learned alot since then. Laurie
So many dislikes for someone actually showing the real process. Pretty crazy since it's a teaching moment for us all and what to expect. Great video and thank you for posting it without hiding the dangers.
Richie, thanks for appreciating our video. This was our first video using our Ooni. Wow!! So unexpected. I followed directions on the Ooni site but they did not make a ribeye. We learned alot since then. I hope you will check out some of our other videos. Laurie
Wow thanks for sharing I definitely won’t do a 🥩 steak in mine
Patrick, this was our first video and have learned alot since we got it.. We had a very fatty rib eye and heated the pan on high for 10 minutes at least. We learned to manage the heat and have cooked many non-pizza dishes since then. You can learn to cook a fabulous steak in the Ooni. Laurie
Great Learning experience not to do this anywhere, haha Thank you
Sam, this was an eye-opening event. Wow!! This was our first video. We learned alot since then. Laurie.
First sous vide the steak to how you like it. For me that’s medium rare, then char the outside to your liking. To me, that’s a bit less than you have here, but this approach to charring is better than what I usually use, which is grill at high and (literally) a propane blow torch. I will start charing my steaks this way with our new Ooni 16. Thanks for the video. There is no better way to cook the steak to personal perfection than sous vide. The Ooni will then provide the perfect char.
Dwen, thanks for watching and your tips. Your comments were the most positive that we received on this video.
Agree 100%, love my sous vide for a few hours at 120, then a quick char for a minute or 2. Perfecto!
Cooking with plastic is a good way to lower T levels and cause other problems.
Cletus, we don't use plastic when cooking. We just use plastic to store. Thanks for watching. Laurie
Sous vise is a bunch of nonsense
Nice to see you let your wife handle the flame
Mr. mcGoo, I noticed that. Where was my knight in shining armor.,🤣🤣
Dude,
You’re cooking with heat in excess of 500 degrees. Grease and fat will ignite very quickly at that temperature. Working on a cast iron plate will increase the interior temp even more. Get an infrared thermometer to get a temp reading on the inside of the oven and the cast iron plate before you put food into it. I’d recommend getting a stainless steel work table to put the oven on and a provides a clean stable work surface. Your wood table is not stable enough or safe enough for that oven.
Wine Woman, thanks for your concern. We got our Ooni right after the shut down and this was our first video. As I recall we cooked the steak on the outdoor table, and the Ooni was sitting on it. There was space under the Ooni. We have made alot of improvements and changes to our set. I hope you will check out more of our videos and send some comments after you watch them. We always appreciate hearing from our viewers. Laurie.
No offense, but that is not how I use this unit. I don't want to interfere, but you should keep the unit at 550 for a steak and cook for 3:00 each side for med-rare. Be very light with the oil. As my family in Italy says, less is more.
Michael, thanks for watching. This was our first video after we got our Ooni,. We have learned alot since then. I hope you watch other videos. Laurie.
@@TwelfthAvenueCuisine I hated to tell you that, I would hate to see you both get burned by that unit. Wish I could send you the steak we did last night. We used Andrew Zimmer's Tuscany on the steak with a pinch of Himalayan salt. Incredible...my neighbor 200 feet away said it smelled like Tuscany. 550° tops....you guys will flip. Good luck.
Michael, if you have Facebook, we have a Twelfth Avenue Insiders group. We would love to see what you are making. Laurie.
Hysterical 😂
Wow!! We were so surprised!!
That crust looks good though
Thanks. What a surprise we had.
Gonna have to scatter it to sea lol
D, we learned alot since then. This was our first video after our unboxing. Laurie.
A fleece jacket is a very bad idea around the flamin g steak.
Peter, you are right but this was our first video and steak after receiving our Ooni. What an unexpected event!! This video keeps getting attention and we meet so many viewers. Thanks for watching!! Laurie
@@TwelfthAvenueCuisine I’m getting my OOni soon so was very interested in your video. Have you updated it mow that you’ve learned some more?
I would "Sous Vide bath" the steak for couple of hours then 90-120 seconds on a side to get a nice thin char. Additionally, trim the outside fat to reduce flare-ups. Just bought our Koda 16. enjoy the videos owners have produced.
Bill B, this was our first video. Wow!! We never expected these results. We have learned alot since then. You are right about the excess fat. Thanks for the helpful tips and for watching our video. Laurie.
LOL how not to cook a steak at high temps. You have to flip them a lot more. 😆
InternetSavage, thanks for checking out our first video. We got our Ooni right after the shut down. We learned alot since then. I hope you will look at some others. Laurie.
Los argentinos: poco hecho.
Gracias por ver. Estábamos tan sorprendidos. Fue nuestro primer video cocinando en nuestro Ooni. Laurie.
Al sangue😂
Grazie per aver guardato il video!
Why would they have there ooni under the umbrella they are lucky it didn't katchafire
This was our first non-pizza cook. We were surprised at this unexpected event. It has attracted more views that we expected. We have learned alot since May 2020. We share the good, the bad, and the unexpected!! Laurie
This is not a good start I didn’t even finish the video 😂
Mr. God, danger danger. Too much fat!! Laurie
Is everyone not watching the same video that I just watched!? This was ridiculous! That was the worst steak cook I have ever seen and everyone is acting like it is okay. LOL!
Agreed!
Burned outside, overdone inside. 🤦
Thank you for dropping into our channel and taking time to comment. Much appreciated. 👍
camera work could be better
Our first video after receiving our Ooni during the Covid Lockdown. Check out our other videos since then. We have improved. Thanks for watching. Laurie
Over cooked. If you were looking for medium rear you miss
Gary, thanks for watching. This was our first video after our Unboxing one. This was an unexpected event. 🤯. I hope you will watch other videos to see how much we have learned. Laurie
Lol.. what a mess bro... you burned the steak.. 🤣🤣🤣🤣
Yeah we were rookies back then. 😲
Cesar, it was our first video. Wow!!🤯
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Holy Shit you burned the shit out of it 😕
Raphael, this was our first video and "Wow" were we surprised. Tasted good anyway but we don't cook Ribeyes in our Ooni. Thanks for watching. Laurie
Always remove meat from heat source/ ooni grizzler when the flare up get out of control. The whole time I was yelling to use this tongs and throw that sucker onto the cookie sheet
John, we didn't hear you!!! 🤣 This was our first video. The intense heat and resulting fire was unexpected. We have learned alot since then. Laurie.
@@TwelfthAvenueCuisine glad to hear that and see that no one got hurt. 😉
John, we were so shocked that we just kept filming and didn't think about the consequences until later. Our first video was an unboxing of the Koda 16. Then this. You would think we would have made a pizza video first. We might have charred the pizza to the max!! 🤣🤣🤭
dangerous! take care!
We have learned alot since then. It was our first video.
Respect steak, consider sous vide
This was our first video. We did not expect this flare up. We learned alot since then.
🤦🏻♂️🤦🏻♂️
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🤣🤣🤣🤣🤣
Yes. What ab unexpected event. Laurie.
@@TwelfthAvenueCuisine
at home in France, we say that you have to have a firefighter in the family Eddy
That’s burnt to hell.
Yes. An unexpected event. Laurie.
Very dangerous what you are doing , Your steak are burned outside . Cook your steak in a normal BBQ and kept the oven for pizza use......Thats only my thought thanks for the vid. You know the meat will not be better if cooked like that in the oven.....
JMK, this was our first video after getting our Ooni. We have made great steaks since then. We have learned alot. Ooni means high heat cooking. Asparagus cooks in just minutes. Give it a try. Laurie
Damn waste of a good one. U tried tho
Jlcooke, this was our first video after we got our Ooni during the Covid shutdown. What an unexpected result!!! We followed directions on the Ooni website but our steak was so fatty!!Whoosh! We learned alot since then. I hope you will watch other videos. Laurie
Let any steak come up to room temperature before trying to cook in a Ooni.
Tim, we always do. This was our first non-pizza cook--almost 1 year ago. Wow!!! It was an unexpected event. We never considered having such a flame up. Laurie.
Waaay OVERDONE aka, almost dog food
Don, it was the first non-pizza cook. What an unexpected event!! Thanks for watching. Laurie.
What a disaster!!
Yes So unexpected. This was our first video cooking in our Ooni. Wow!! We have a lot more experience since then. Laurie
Way too overdone for my liking, gimme black n’ blue.
Thanks for tuning in. This was totally unexpected. Laurie
Non sei buono, non sai fare neanche una bruschetta
Grazie per la visione e per aver dedicato del tempo a commentare. Laurie and Bill
Poor steak 🤦🏾♂️🤣
TuCan, intense charring on our first steak. Thanks for watching.
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Wow!!