Cooking and or baking.

[PeeBee]

A tent peg propped under the lid will help for ventilation without bastardising the oven too. Great for pork crackling and crisping up the spuds.

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Yep thats a better idea!

[Winnie]

Cranked up the smoker this morning, about to put in this piece of silverside to make some pastrami for work lunch sandwiches through the week.


Then later on will throw on these lamb ribs for dinner. I've done plenty of pork ribs and beef ribs, but a few weeks ago pre-covid lockdown I tried some lamb ribs at my brother in laws place and was blown away!


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[MB]

That’ll be amazing by the sounds of it Chrisso, please do tell us more about the Pastrami methodology and rub used etc...
Very keen to learn that one pretty please mate!


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[Winnie]

It's something I've been wanting to try for a while, silverside is cheap meat and I had everything in the pantry so if it turns out a disaster it's cost me next to nothing.
This is the recipe I used for the rub, I reckon it'd be better with mustard seeds as well but I didn't have any.
https://dadwithapan.com/smoke-pastra...d-beef-packer/

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[Cuppa]

Thanks @PeeBee,

Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.

I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.

I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.

As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!

@Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?

[Winnie]

Thanks @PeeBee,

Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.

I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.

I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.

As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!

@Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?

Experiment with it is my suggestion. Bear in mind you will be letting a lot of heat out and so should counter for that with more coals underneath. The heat should still radiate from the top enough.

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[PeeBee]

Thanks @PeeBee,

Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.

I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.

I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.

As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!

@Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?

Yeah, Gwendolyn is a heavy girl - 22kg from memory for the entire oven, but its compact, 330 x 330 x 250mm. You can't take bits out of the 'system ' unfortunately. I think the peg idea has merit. the open area generated by say a 4mm peg on one side of the lid is going to be more than the Gwendolyn, but it will work.

[Winnie]

The lamb ribs were great, unfortunately the rub wasn't quite spot on, will work on that next time.
The pastrami has just finished now, looks and smells great! Will slice it once it's cooled down.


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[MB]

Perfect looking Bark, so looking forward to the Pastrami unveiling Mate
May I suggest not leaving it out on the window sill cooling around your dodgey neck of the woods though :-)




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[Winnie]

Great success! Tastes great, bit less pepper next time but I'm gonna be looking forward to lunch time every day this week.




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