Ok, so if you have a stove full of hot coals around dinner time, is anyone here making the most of this opportunity by having an indoor BBQ? Recipes/techniques sought.
-DeanB
-DeanB
Anyone cook in the stove?
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I've done wieners on kabob rods, also the Hobo Pie makers work real well, make great grilled cheese sandwiches, pizzas and super pastries as well!! heres a link http://www.firepies.com/irons.html I like the round pie makers better as most store bought breads are too small to fit the square pie makers and you don't get a good seal, as for aluminum or cast, I have both and don't see any difference, they also come with teflon non-stick too.. Most of the pie recipes only need regular sliced bread, some cooking spray like PAM and your favorite filling, like pizza toppings, pie/fruit fillings or what have ya. Usually I preheat the iron right on the coals for about 45 seconds, pull em out, open them up, spray em both with PAM add a slice of bread, insert ingredients onto the bread center, cover with another piece of bread, seal it up, place iron's on the coals, count to about 45 seconds, flip, another 45, pull it out, take a peak, if golden brown your eating!! if not try a few more seconds. They are fast and clean ups a breeze. For pie/fruit fillings I'll also have a plate with some sugar or cinnamon sugar scattered on it and rub the finished pies in it upon exiting the irons!! Man where's my irons
!! lol
T
!! lolT
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We BBQ year around on wood fires, inside the wood stove or out side in a old charcoal grill. To really BBQ flame must touch the food for that great taste. I use a flat wire BBQ basket with a long handle, its handily for every thing.
http://www.thegrillstoreandmore.com/image/products/big-pics/24874.jpg
I am getting a digital thermometer for thicker cuts of meat.
http://www.williams-sonoma.com/products/sku7080419/index.cfm?pkey=cCTLTTSI&cm_src=None
http://www.thegrillstoreandmore.com/image/products/big-pics/24874.jpg
I am getting a digital thermometer for thicker cuts of meat.
http://www.williams-sonoma.com/products/sku7080419/index.cfm?pkey=cCTLTTSI&cm_src=None
A little nostalgia. My partner has frequently reminded me of the times when she was little (9-12) that she would get out of school and feed the coal fire after school, before doing her afternoon chores. She's tell me about setting a potato or two on the ledge inside the stove for a snack for her younger brother and her older sister, before their parents got home from work. Of course they made dinner and had it ready for their folks when they got home.
Today, I took a fine Russet and made a blanket, set it inside the stove and took my chances. 50 minutes later it was the best roaster I have had in years. A little crusty on the outside, but fluffy inside.
Now my question is, does anyone have a recipe for chicken cordon Bleu ala pellet stove?
Today, I took a fine Russet and made a blanket, set it inside the stove and took my chances. 50 minutes later it was the best roaster I have had in years. A little crusty on the outside, but fluffy inside.
Now my question is, does anyone have a recipe for chicken cordon Bleu ala pellet stove?
We roasted chestnuts in a heavy skillet atop the stove around Christmas. Good eats. I'm interested in other recipes if anyone has them, especially anything that might require throwing things directly on the coals. I've been wanting to wrap some salmon in aluminum foil and place it on the coals, but invision molten aluminum coating the fish. Has anyone tried anything like this?
UncleRich said:
Done that, works great... 45-55 minutes depending on the size of the potato, I simply wrapped the potato in aluminum foil and stuck it in the corner, outside of the flames and picked it out 45 minutes later and it was very good.
Jay
drewmo said:
A couple winters ago, mice got into my oven. Fired it up and.. oh man.. I think I'll have take out. So, while I was shopping for a new stove, I started cooking in my woodstove.
I have made pieces of salmon and other fish, wrapped in aluminum foil. Some meat will stick to the foil, but with salmon its usually the fatty skin layer at the top (or bottom) of the cut. That usually sticks to the pan when I cook in in the oven anyway. You can always put a piece of vegetable, like red pepper slices, to keep it from sticking to the foil. Although, if you have it directly on the coals, the red pepper might be totally carbonized when you pull it out. Not sure how that would affect the flavor of the fish.
Roasted potatoes work well, as does roasting garlic (only takes 10 minutes or so for garlic). I don't like cooking with aluminum foil for fear of aluminum ions leaching into certain foods (I don't know how likely this is), but I figured once in a while couldn't hurt.
How long do you put a piece of say Salmon in Aluminum foil in the stove? Say at a flue temp of around 450? I'd like to try this sometime, sounds cool...
I think perhaps making Lasagna and using coals as a dutch oven would work well too...
Jay
I think perhaps making Lasagna and using coals as a dutch oven would work well too...
Jay
Never cooked in the wood stove but have cooked out camping with the horses in a fire pit. We did turkey one Thanksgiving.
Put the bird in a big roaster and got some good coals (using wood of course) and poured a beer on the turkey, wrapped the roaster in heavy duty foil.
Put it on the coals and took a shovel and put coals surrounding the roaster and on top.
Rode the horses a few hours and came back to a wonderful turkey!
Put the bird in a big roaster and got some good coals (using wood of course) and poured a beer on the turkey, wrapped the roaster in heavy duty foil.
Put it on the coals and took a shovel and put coals surrounding the roaster and on top.
Rode the horses a few hours and came back to a wonderful turkey!
Jay H said:
I would flatten out an area of hot coals on which to place the wrapped up fish. This was pretty easy in the stove I had at the time, just a big steel box of a thing. Front loading.
I don't remember exactly how long I cooked it for. Maybe 20 minutes at the most? Fish doesn't take very long. You'll have to experiment. I'd say check it after 10-15 minutes. This was done after a coal bed was established, and the flue temp was around 400 or so.
last weekend made roast, dried beans,dried peas, and dried butterbean, cooked saturday night had for lunch sunday
cooked chili sunday afternoon, mighty fine eating
cooked chili sunday afternoon, mighty fine eating
I would be hesitant to use it for a roast unless you have a dutch oven that is small enough to fit in the stove and you have enough leftover coals for your cooking application and enough room to operate lift the lid transfer coals etc. If you are familiar with dutch oven cooking it would be difficult to use a lid lifter which is a special tool to dutch oven cooking in a wood stove.
Food that you can cook easily cook in aluminum foil works well in the stove i.e. baked potatoes, sweet potatoes and fish as long as you keep the stove in the coaling stage. It no different than doing the same in a barbeque grill using briquettes. You can control the hotness of the coals by how much air you let in the stove much like a barbeque grill. I would not use the foil method of cooking if the wood used is not a smoking wood like elm or pine.
What I do is I transfer the coals from my wood stove and use them to cook in a dutch oven outside. There is plenty of information on dutch oven cooking over the internet. I usually cook this way about 2 or 3 times a month during the heating season.
A cast iron dutch oven is a very versatile piece of equipment. Among the food I have cooked in them this year is a pizza from scratch and a pineapple upside down cake..
Food that you can cook easily cook in aluminum foil works well in the stove i.e. baked potatoes, sweet potatoes and fish as long as you keep the stove in the coaling stage. It no different than doing the same in a barbeque grill using briquettes. You can control the hotness of the coals by how much air you let in the stove much like a barbeque grill. I would not use the foil method of cooking if the wood used is not a smoking wood like elm or pine.
What I do is I transfer the coals from my wood stove and use them to cook in a dutch oven outside. There is plenty of information on dutch oven cooking over the internet. I usually cook this way about 2 or 3 times a month during the heating season.
A cast iron dutch oven is a very versatile piece of equipment. Among the food I have cooked in them this year is a pizza from scratch and a pineapple upside down cake..
I see a stew in my future. It's supposed to be damnably cold this weekend so I think I will make a stew saturday morning and let it simmer for a few hours. Good lunch.
I used it as a forge Monday night.
Had a HOT fire going when I started it that afternoon.
The wife likes English Muffin sandwiches so I decided that the rings they sell to keep the eggs in a nice circle were not worth what they were asking for them.
Cut a piece of pipe at work into two pieces and cleaned them up nice and polished one side flat.
She asked what was in the pipe and as I threw them on the hot coals I said, whats it matter
Took them out after they had been RED HOT for 15 minutes or so and dropped them in the cast iron teapot on the stove top.
After the noises subsided I took them out, rubbed a little bacon grease on them and put them in a pan on the stove to cure them.
Tested them Thursday and the worked perfect, non-stick even
Had a HOT fire going when I started it that afternoon.
The wife likes English Muffin sandwiches so I decided that the rings they sell to keep the eggs in a nice circle were not worth what they were asking for them.
Cut a piece of pipe at work into two pieces and cleaned them up nice and polished one side flat.
She asked what was in the pipe and as I threw them on the hot coals I said, whats it matter
Took them out after they had been RED HOT for 15 minutes or so and dropped them in the cast iron teapot on the stove top.
After the noises subsided I took them out, rubbed a little bacon grease on them and put them in a pan on the stove to cure them.
Tested them Thursday and the worked perfect, non-stick even
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we tried heating up baked stuffed clams wrapped in foil in the stove. BAD IDEA. the shells started to burn. Had them in for 10 minutes and they gave off a burnt smell so bad that they were unappetizing..
hi guys,
During power outages that is the only way we can cook. last year we had a storm that took out the transformers. No power for a week. I made mostly steak and potatoes and the occasional soup. Worked fine.
I even tried the stone cooking method where you put salt on the bare iron surface of the stove and quickly sear the thin steak. That worked great.
Carpniels
PS. I just took a pizze baking class and the teacher said that pizzas from the pizza place taste better because their ovens are 700-900 degrees. I said that my wood stove is that warm. She said to try putting the pizza stone on the top, let it warm, add the pizza and cover it. Should be perfect.
I will keep you informed on the results
During power outages that is the only way we can cook. last year we had a storm that took out the transformers. No power for a week. I made mostly steak and potatoes and the occasional soup. Worked fine.
I even tried the stone cooking method where you put salt on the bare iron surface of the stove and quickly sear the thin steak. That worked great.
Carpniels
PS. I just took a pizze baking class and the teacher said that pizzas from the pizza place taste better because their ovens are 700-900 degrees. I said that my wood stove is that warm. She said to try putting the pizza stone on the top, let it warm, add the pizza and cover it. Should be perfect.
I will keep you informed on the results
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