cooking demonstration

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.)

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....