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She cooked inside, I cooked outside.

Post in 'The Inglenook' started by fishingpol, Jan 5, 2013.

  1. fishingpol

    fishingpol Minister of Fire

    Joined:
    Jul 13, 2010
    Messages:
    2,052
    Loc:
    Merrimack Valley, MA
    Nice sunny afternoon, perfect to fire the mud oven. A relative posted a recipe from Pintrest. A creamy tomato soup with tortellini, ground sausage and sun-dried tomatoes. The wife worked on that inside and I fired the oven for calzones.

    I started firing at 4:00 with all maple. I do notice we are gaining at little more daylight every day. January thaw coming up this week.

    IMG_2552.JPG


    rocking

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    Sunset pic.

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    Sausage and cheese in. There is a steam jet shooting out of the calzone in the center of the pic.

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    Done.

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    Pepperoni out

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    Close up cheese shot.

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    Soup finished. Grated parmesan gave it a nice flavor.

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    I really don't like regular tomato soup, but the cream and chicken stock take the sharpness out of it.
    It turned out to be a really good recipe.

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    Anybody else cooking outside on the firepit or smokers? Lets see what you got going.
    tfdchief, Thistle, jharkin and 4 others like this.

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  2. thewoodlands

    thewoodlands Minister of Fire

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    Looks great!
    fishingpol likes this.
  3. WellSeasoned

    WellSeasoned Guest

    Wish I was there. Tortellini soup and stromboli are good eatin.
    fishingpol likes this.
  4. punchy

    punchy Burning Hunk

    Joined:
    Jul 28, 2011
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    Loc:
    mid mo
    amazing, looks wonderful.
    fishingpol likes this.
  5. PapaDave

    PapaDave Minister of Fire

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    Northern MI - in the mitten
    Jon, Jon, Jon.;)
    Keep steppin' it up like that.
    We'll just keep drooling.:p
    fishingpol likes this.
  6. fishingpol

    fishingpol Minister of Fire

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    Merrimack Valley, MA

    I just can't help it. Thanks though. I don't need much of an excuse to fire it up.
    PapaDave likes this.
  7. Sohio

    Sohio New Member

    Joined:
    Jan 7, 2013
    Messages:
    1
    I'm planning on putting up one of these this summer...still working on clearing and leveling my new outdoor cooking area....I see your in ma and your weather isn't much different than is here in ohio...I've got a couple questions for you...other than covering with roof to keep dry what other maintainence do you do to it throughout year...I was kind of afraid to build one thinking it wouldn't hold up well through our winters....how long do you expect yours to last...also where i am digging a hillside out for leveling there is ample clay in a couple different forms ....would this be good material to use for the cob and i have a creek next to my place that stays dry most of year could i use that sand...trying to save money on the project plus i just like making things out of my surroundings. Your meals look awesome...cant wait to get one going..
  8. ScotO

    ScotO Guest

    Nice.....very VERY NICE!
  9. ScotO

    ScotO Guest

    Sadly, I haven't cooked on the 'pit in months. I'm way WAY behind, thanks to the LR project and hearth. But that is winding down, slowly but surely. I plan on cooking wings or something out there, maybe even this weekend if the snow all melts off. I keep the ash from the stoves in the keyhole pit until they are waterlogged and completely out. There's around a wheelbarrow load of ash that needs cleaned out of the pit before I can even BEGIN to think about cooking in there. That will go over in the garden. Maybe, mind you MAYBE this weekend!
    fishingpol likes this.
  10. fishingpol

    fishingpol Minister of Fire

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    Sohio, It was a great project. I'll put a link to my build. I used washed mason's sand to make sure there was no silt in it. There are some cracks in the outer cob layer but I am not that concerned about it. It is in the outer layer and I can't see through the two inner layers. I have done zero maintenance on it and the base has held up fine this winter. Having a roof over it keep the moisture off of it and from around the base. Mine is built into a hill and the uphill side I built channels to direct rain around the whole oven. I do expect to get a few years out of it. There are a ton of videos out there to help you along. I'll put one up that really helped me. Use the ratio formula for the dome and door height and width and you should be fine.

    The work will be worth it. It has turned into a hobby now where I am trying to make a better meal or pizza then the last. I've learned when the temp is right to start cooking and how to time meals too.

    http://www.hearth.com/talk/threads/new-pizza-mud-oven-build-a-few-pics.86971/

    Actually the Jas. Townsend video is already in the link and well worth the watch. Good luck. Any questions, put them through the above build post to keep on topic.
  11. Eatonpcat

    Eatonpcat Minister of Fire

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    UGGGGGGGHHHHHHH... That looks great!!
  12. Thistle

    Thistle Minister of Fire

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    Another great meal.That toutiere from November you baked is still one of my favs though.I baked another one Monday evening,that'll be gone early next week.I always loved shepherds or cottage pie,do believe this tastes even better.Especially after a few days.::-)
    fishingpol likes this.
  13. fishingpol

    fishingpol Minister of Fire

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    Tourtiere swimming in a plate of beans for breakfast...with a few eggs over easy.

    Edit: I like mine a little heavy on the spices. Kind of a heady aroma while making it.
    Thistle likes this.
  14. Thistle

    Thistle Minister of Fire

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    Yup I used almost double the cinnamon,ground cloves,sage/savory.Sure didnt hurt it none.I try to eat big meal early in the day then taper off,especially in winter.Only had a coffee cup of organic cocoa puffs w/ milk for dinner,breakfast tommorow will be a chunk of tourtiere w/ice tea.>>
    fishingpol likes this.
  15. fishingpol

    fishingpol Minister of Fire

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    Coffee and Tourtiere, yum. I put so much spice in the pork turns darker after I put it in. Tourtiere is a great snack to pack whether working outside, fishing, whatever. Hot or cold it tastes fine either way. Oh so satisfying.

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