You can only eat so much pizza, so we soon began experimenting with what else we could cook in our oven. Pork, Chicken, Seafood, Lamb, Beef, Desserts; the sky was the limit! Soon enough, our Sunday gatherings started to grow and we had progressed to serving up dishes like garlic infused flat iron steak, baby back BBQ ribs, whole pork tenderloins and herb crusted lollipop lamb chops. Desserts included cherry cobbler and peach cobbler pizza topped with mascarpone cheese and drizzled with honey.
So after weeks of cooking, we can’t really answer the question of what CAN’T be cooked in a Wood Fired Brick Oven. What we discovered was this: If it can fit through the door of the oven, you CAN cook it!
Watson Supply is the PA distributor of Chicago Brick Ovens. If you are interested in learning more about these ovens and this incredibly versatile method of cooking, please give us a call at 717-238-9730, and one of our experts will answer any questions you have.