pork

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 #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.)

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.