cooking

Spare ribs and MOINK balls on our new Primo Smoker/Grill

Since becoming a distributor of Primo Smoker/Grills, we thought it would only be fair to cook on them (a lot). We decided that today would be a good day to cook some spare ribs low and slow, along with some MOINK balls (bacon-wrapped meatballs).  We certainly can't let this food go to waste, so I guess we are just going to have to eat it.  Here's my view after the ribs cooked for about 2 hours and the MOINK balls just went on.

And here are the ribs just about ready to come off.  (Sorry, the MOINK balls are long gone, so no photo of those)

I hope you enjoy your lunch as much as I'm going to enjoy mine...  What's YOUR favorite thing to cook on your grill?  Leave your comments below.

Outdoor Cooking Recipe #8 Grilled Atlantic Salmon

Welcome to our Outdoor Cooking Recipe Series!  We just had another Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food has turned out so good that we wanted to share all the recipes with you!  The menu for our third demo consisted of Grilled Atlantic Salmon, Blackened Sea Scallops, Herb Roasted Chicken, and Roasted Fingerling Potatoes.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #8:

 and this is what the finished product looks like!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please email chris@watsonsupplyinc.com to put your name on the list.  As soon as we have more demonstration dates selected, we will let  you know.  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #7 Herb Roasted Chicken

Welcome to our Outdoor Cooking Recipe Series!  We just had another Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food has turned out so good that we wanted to share all the recipes with you!  The menu for our third demo consisted of Grilled Atlantic Salmon, Blackened Sea Scallops, Herb Roasted Chicken, and Roasted Fingerling Potatoes.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #7:

and this is what the finished product looks like!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please email chris@watsonsupplyinc.com to put your name on the list.  As soon as we have more demonstration dates selected, we will let  you know.  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #6 Marinated Flank Steak

Welcome to our Outdoor Cooking Recipe Series!  We are gearing up for the next in our series of Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food at the first one came out so good that we wanted to share all the recipes with you!  The menu for our upcoming second demo consists of Chipotle Shrimp and Andouille Sausage Kabobs with Avocado Sour Cream, Marinated Flank Steak, Roasted Peppers with Basil Vinaigrette, and Russet Potatoes with Cilantro Butter.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #6:

and this is what the finished product looks like!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register.  http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #5 Shrimp and Sausage Kabobs

Welcome to our Outdoor Cooking Recipe Series!  We are gearing up for the next in our series of Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven.  The food at the first one came out so good that we wanted to share all the recipes with you!  The menu for our upcoming second demo consists of Chipotle Shrimp and Andouille Sausage Kabobs with Avocado Sour Cream, Marinated Flank Steak, Roasted Peppers with Basil Vinaigrette, and Russet Potatoes with Cilantro Butter.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #5 (in two parts):

and this is what they will look like (this picture shows green peppers instead of cherry tomatoes, but you get the idea)!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register.  http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #4 Roasted Potatoes with Shallots and Fresh Tarragon

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #4:

and here they are!

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #3 Fire Roasted Asparagus with Toasted Almonds

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #3:

and here is what it looks like before cooking,

and after cooking.

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #2 Herb Roasted Pork Tenderloin

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #2:

and here is the final product...

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Outdoor Cooking Recipe #1 Blackened Sea Scallops

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #1:

and here is the final product, and some very happy guests...

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register.  http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)

Our Brick Oven Cooking Demo was a great success!

JoeMishlerB&W
JoeMishlerB&W

On May 15, Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA put on a cooking demonstration at the Watson Supply warehouse in Harrisburg.  Everything was cooked in a Chicago Brick Oven, which is a wood fired oven that is used outside.  The point of the demonstration was to show that wood fired ovens are extremely versatile cooking tools, and tons of fun to use, too.  Many people think that wood fired ovens are only good for making pizzas.  Wow, did Joe prove THAT wrong!

Our guests got to experience first hand how to prepare and cook Blackened Georges Bank Scallops, Herb Roasted Pork Tenderloin, Fire Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.  Since we had some extra time, we also prepared a dutch oven chicken and a couple of pizzas (which are cooked right on the floor of the oven).

Everybody had a great time, and we all learned a lot about cooking, particularly the capabilities of the Chicago Brick Oven.  If you have ever thought about getting one of these (or are thinking about it now!), why not attend one of our upcoming cooking demonstrations?  Click on this link to go to the registration page.  http://outdoorcooking.eventbrite.com

Here is the menu for our next demonstration, which will be held on June 17th:

  • Chipotle Shrimp & Andouille Sausage Kabobs with Avocado Sour Cream
  • Marinated Flank Steak
  • Fire Roasted Peppers with Basil Vinaigrette
  • Roasted Russet Potato with Cilantro Butter

Here are a few pictures from our May event...

Our guests learned from an accomplished chef...
Our guests learned from an accomplished chef...
who didn't hesitate to share his cooking secrets.
who didn't hesitate to share his cooking secrets.
Here is Joe discussing the preparation that went into the chicken.
Here is Joe discussing the preparation that went into the chicken.
Ready to go into the oven!
Ready to go into the oven!
Asparagus makes a great side dish to the Pork Tenderloin.
Asparagus makes a great side dish to the Pork Tenderloin.
Here is the chicken and the asparagus in the oven, with room to spare.
Here is the chicken and the asparagus in the oven, with room to spare.
Checking on the progress
Checking on the progress
If only you could smell this...
If only you could smell this...
Doesn't that look delicious?
Doesn't that look delicious?
We didn't waste any time digging in.
We didn't waste any time digging in.
Here is the marinated pork tenderloin
Here is the marinated pork tenderloin
Ready to hit the fire!
Ready to hit the fire!
Life is good.
Life is good.
We can talk later....
We can talk later....

Curing Your New Chicago Brick Oven

Congratulations! You've finally purchased your Chicago Brick Oven, and you are ready to get cooking... Before you build your first cooking fire, it is very important to "cure" your new oven to remove any trace moisture that might be left in it from the manufacturing process. This is a fairly simple, but extremely important step to ensure long life from your oven. The procedure is the same whether you are curing an Amici, an Etna, or a custom installed bundle. You will only have to do this once...

Your "curing fire" needs to be started slowly, and be a long burning fire that stays at a relatively low temperature (no hotter than 212 degrees) in order to heat the moisture out of the refractory grade concrete, but not make it so hot that the concrete cracks. Chicago Brick Ovens are reinforced with stainless steel fibers mixed right into the cement, so small cracks won't hurt, but you are trying to avoid big Liberty-Bell-sized cracks that will affect the oven's performance and life.

Probably the easiest way to maintain a low, slow burning fire is to use regular charcoal. One 15 pound bag of charcoal is just about the right amount. To properly cure your oven, start as much charcoal as will fit in a standard chimney starter until the charcoal is nice and hot. Spread the charcoal evenly around the floor of your new oven, and allow the charcoal to burn until it goes out, then repeat this process until the whole bag of charcoal is gone. You can do this over the course of two or three days if that is more convenient. That's all there is too it! Clean out the ashes from the charcoal, and you're ready to cook!

This process will release any moisture that might be left in the oven. The only time that you might want to repeat this process is if you let your oven sit unused for an extended period of time (many months or more). We are pretty confident that this won't happen, though, because once you have experienced the fun of cooking in one of these ovens and the wonderful taste of the food that comes out, you will be be cooking VERY regularly and often!

Ok, so now you've cured your oven...what to cook? Most people start with pizzas, but very quickly move on to many other recipes. Subscribe to out blog to get recipes that we cook on our Chicago Brick Oven.. Coming soon: Blackened Georges Bank Scallops, Herb Roasted Pork Tenderloin, Fire Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon. Bon Appetit!

linguinewclam
linguinewclam
Grilled-Asparagus-Wraps1
Grilled-Asparagus-Wraps1
pizza in wood oven
pizza in wood oven

  Click on the video below to see Carm Parisi (owner of Chicago Brick Oven), demonstrate this oven curing technique. http://www.youtube.com/watch?v=ybx98volOKw

2013 Pennsylvania Garden Expo Pictures

Here are some pictures from the 2013 Pennsylvania Garden Expo.  We were the host of the "Ask the Experts" Area of the show, in the Featured Gardens Area.  Many green industry experts presented topics ranging from permeable pavers to LEDs in landscape lighting to how to stretch fresh mozzarella cheese!  Special thanks to Rynn Caputo of Caputo Brothers Creamery for the great demonstrations, and the great cheese!  We also had the opportunity to serve up pizza next to the front entrance to the show.  The pizza was cooked on our Wood Fired brick ovens by none other than Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA.

Many of our contractor customer were exhibiting at the show, building dream gardens that included outdoor kitchens, firepits, Chicago Brick Ovens, ponds, pondless waterfalls, landscape lighting, and so much more.  Essentially, if you could dream it for in your Outdoor Living Area, it was shown at the show!  We will be posting more galleries showing the work of the landscapers soon.

If you made it to this year's show, leave a comment below and let us know what you thought!  If not, come see us next year!

You’ll Never look at Pizza the Same Way Again!

Our customers rave about the BBQ Chicken Pizza that we serve them, so I thought we should share our recipe with you. Keep in mind that we cook ours on a wood fired Chicago Brick Oven, so we have the benefit of the smoky flavor that you can only get from a wood fire...but this is really good cooked in a conventional oven, too! Ingredients: Pizza Dough Chicken (Cooked, or buy rotisserie chicken and strip into bite-sized pieces) BBQ Sauce Cheddar Cheese (shredded) Monterey Jack Cheese (shredded) Scallions (chopped) Cilantro (chopped)

Directions: Preheat your oven to 500 degrees F. In a conventional oven, preheat a pizza stone for about 1 hour.

BBQ Pizza
BBQ Pizza

Mix Cheddar and Monterey Jack cheeses. Toss Chicken with BBQ sauce. Place a ball of dough on a lightly floured table or cutting board, flatten into shape using your fingertips. Be sure it will fit on your pizza stone! Quickly add toppings to the dough: Brush a thin coat of BBQ Sauce over the pizza shell. Spread a generous coating of the cheese mixture over the sauce. Spread BBQ chicken pieces over cheese. Top off with chopped scallions and cilantro.

Transfer the pizza to the brick oven or heated pizza stone. In a brick oven, rotate 1/4 turn when the back edge starts getting brown. Repeat until cheese is melted and crust is well browned. In conventional oven, cook for 3 minutes, then switch oven to Broil. Continue to cook until done. Don’t let it burn! Remove from oven, let sit for a few minutes, cut, and Enjoy!

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.

What CAN'T you cook in a Wood Fired Brick Oven?

Joe Mishler and Ron Juchem

Joe Mishler and Ron Juchem

That's a good question, and Ron Juchem set out to discover the answer...

pizza and dutch oven in oven
pizza and dutch oven in oven
Dutch Oven
Dutch Oven
Herb Crusted Pork Tenderloin
Herb Crusted Pork Tenderloin

Well, after weeks of Sunday experimentation with pizzas cooked in a Chicago Brick Oven, we know that you CAN cook pizza. I spent quite a few Sundays with Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA. Together we went on a culinary journey to explore what all could be accomplished on one of these Wood Fired Brick Ovens. With a bit of creativity, imagination, and just a few ingredients, we spent days coming up with many variations of what could be called pizza, from simple and traditional to gourmet, each one better than the last. We started basic, but the results tasted so good that we quickly got bold with our combinations and turned our backyard into an open air gourmet kitchen! We started with Margherita pizza (dough, sauce, mozzarella, basil, and spices), and ended up at BBQ Chicken Pizza and Seafood Pizza with shrimp & scallops. After discovering what all kinds of pizza we could create in this wood fired oven, I think the words “take-out” and “frozen” will leave our vocabulary, at least when talking about pizza!

Dessert pizza
Dessert pizza

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!

-Ron Juchem

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.

Nothing beats pizza made with your own sauce!

Joe Mishler B&W

Joe Mishler B&W

We recently had the privilege of enjoying some pizzas cooked by Joe Mishler on our Chicago Brick Oven using Joe’s own sauce recipe. Joe is the Executive Chef at Devon Seafood Grill in Hershey, PA, so you could say that he knows cooking! The pizzas were some of the best we’ve ever tasted. Joe was nice enough to share his sauce recipe with us so that we could share it with you. Use this recipe as it is, or feel free to adjust amounts or ingredients to make it your own. Keep in mind, the fresher the ingredients, the better the sauce will taste. Also, cooking outside on a wood-fired oven adds smoky flavor and makes the whole experience even better. Enjoy! Pizza Sauce

15 oz can of tomato sauce 1 tbsp dry basil 1 tsp dry oregano 1 tsp onion powder 1 tsp garlic powder (add extra for garlic lovers) 1 tsp kosher salt 1 tsp black pepper 1 tsp crushed red pepper (optional)

Mix all together and blend well. For best flavor, make sauce 2-3 hours before use

Makes 4-5 16 inch pizzas

Chef using ladle to spread sauce on a pizza

Chef using ladle to spread sauce on a pizza

Pizza in wood oven

Pizza in wood oven

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