I haven't run the oven in a few weeks. The snow finally melted enough to work around it. The meal on tap is a pork loin, cheddar mashed, baked beans and a rustic crusty white loaf with lots of butter.
Burning maple and oak. Oak was sizzling a little, no surprise. 2 splits over an hour and it is up to temp.
Big crock is pork and beans, ground mustard, cajun seasoning, salt and pepper.
Small crock is barbeque pork and beans with brown sugar.
Raked out the coals to soak the floor for bread and pork. Beanpot action was getting furious.
I ended stacking a few firebricks between the coals and crocks to prevent boil out.
Loaded oven, beans were in for about an hour before the bread and pork. I started the beans on a low boil this morning to soften them up before going in the crocks. Pork has paprika, brown sugar, salt and pepper rub on it. It is cooking on a soaked cherry plank. I rotated the crocks a little. I am maxed out on the oven space. The soaked wooden baking door was put on at this point. It was a combination of bready, smokey sweet cherry smell coming out around the door.
Spoils of the oven.
Close up of lunch. Bread was crusty on the outside and had a nice chew in the middle. Lots of butter. Pork came out at 145 and rested on the plank for 15 minutes. It was extremely tender and juicy. One loaf and a bowl of beans will be heading up to the neighbors for letting me have an onion.
Burning maple and oak. Oak was sizzling a little, no surprise. 2 splits over an hour and it is up to temp.
Big crock is pork and beans, ground mustard, cajun seasoning, salt and pepper.
Small crock is barbeque pork and beans with brown sugar.
Raked out the coals to soak the floor for bread and pork. Beanpot action was getting furious.
I ended stacking a few firebricks between the coals and crocks to prevent boil out.
Loaded oven, beans were in for about an hour before the bread and pork. I started the beans on a low boil this morning to soften them up before going in the crocks. Pork has paprika, brown sugar, salt and pepper rub on it. It is cooking on a soaked cherry plank. I rotated the crocks a little. I am maxed out on the oven space. The soaked wooden baking door was put on at this point. It was a combination of bready, smokey sweet cherry smell coming out around the door.
Spoils of the oven.
Close up of lunch. Bread was crusty on the outside and had a nice chew in the middle. Lots of butter. Pork came out at 145 and rested on the plank for 15 minutes. It was extremely tender and juicy. One loaf and a bowl of beans will be heading up to the neighbors for letting me have an onion.
Looks awesome!
