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Post by j on Oct 28, 2020 21:40:12 GMT
Hiya,
Just found this forum whilst searching for a roast pork recipe so thanks to whoever set this up!
Have had a long standing dream after some Italian friends built an oven nearly 20 years ago and finally I'm in the club!
I went the trad route of firebrick dome etc via Vitcas and have already done the obligatory pizza night and leg of lamb with spuds last weekend. With the thought of ever roasting a joint of meat in an electric oven again now flung from my memory I have my sights set on a hand of pork this time round... whats the general consensus for timings? For the record the joint is 7lb 12ozs or 3.5kg...
Many thanks in advance for any advice,
Cheers,
J.
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Post by oblertone on Oct 28, 2020 22:59:40 GMT
Low and slow seems to be the way forward; I find the morning after a pizza session to be perfect; oven below 200c place veg in bottom of a roaster add liquid and the joint then cover with foil, bung it in the oven and go and do something else for minimum of fours hours. It doesn’t really matter if it’s for longer as your oven will to too cool to do any damage, just keeps things warm.
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Post by downunderdave on Oct 29, 2020 16:36:51 GMT
Low and slow seems to be the way forward; I find the morning after a pizza session to be perfect; oven below 200c place veg in bottom of a roaster add liquid and the joint then cover with foil, bung it in the oven and go and do something else for minimum of fours hours. It doesn’t really matter if it’s for longer as your oven will to too cool to do any damage, just keeps things warm. Yes, I use this technique a lot too, although with some variation. I find with my oven that exactly one hour of fire starts to clear the crown of the dome and brings the oven to around 230C. At this stage the oven is really only partially soaked with heat but it’s enough to cook a roast or a couple of sourdough loaves. It is also extremely economical with fuel usage. I let the flame die, push aside the coals and place the roast and seal the door. Lately I’ve been having great success roasting corned beef which is quite cheap. I rinse and soak the meat while the oven is being fired, to remove excess salt. The long 4 hour cook produces an incredibly tender roast. As you say, it’s impossible to over do it as the temperature has dropped in the later stages of the cook to do any damage. d |
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Post by j on Oct 29, 2020 22:45:42 GMT
Gents!
Many thanks for your replies and having just made my dough for Saturday I'll be all set for the roast on Sunday!
When I did the the lamb last week I also did the usual spuds alongside so I'll need to light a fire again to get the temp up.. would you remove the meat at this time or is this the crackling moment?
Cooking electric I'd have the oven up full for 30 mjns to get it going then drop the temp for the following hours... whats the concensus?
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Post by oblertone on Nov 1, 2020 22:55:45 GMT
Do the spuds in your kitchen oven; when they’re done put them in the wfo to keep warm !
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Post by j on Nov 6, 2020 23:01:16 GMT
Folks!
Just a quick update to say the pork was unlike any pork any of us had eaten ever... texture was more like chicken/turkey and so, so succulent!
...but, it didn't go the extra mile like the lamb did and we were all left feeling a little underwhelmed which is mad considering what I've already said above...
To sum up, yes it was very good and a fair few other adjectives aside but it wasn't as flabbergastingly amazing as the lamb... perhaps pork is pork and lamb is lamb...!
Spuds were great though and cooked in the over alongside the meat.
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fox
valid member
Posts: 63 
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Post by fox on Nov 7, 2020 7:29:13 GMT
It took me a couple of years to learn my ovens characteristics and to be honest after 7 year's we are still learning.
I wish we had kept more accurate notes over the years as I often forget exactly how we managed to get that amazing pork leg last time!
I have experimented with higher temperature cooking with the door off, and lower temp with the door in place, both have benefits.
Placing the dish directly on the floor or suspending it and inch above, exposing the meat or covering the meat, 3 hours.. 5 hours or overnight ...
So many ways to experiment ...
We once tried adding a disposable BBQ loaded with water soaked sticks of oak to get a smoked effect that was fun but was not very effective at penetrating a big joint of meat.
However we still use that method to smoke steaks or fish dishes ......
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Post by j on Nov 13, 2020 23:53:15 GMT
Thanks for that and certain that the learning continues ever upwards!
Next roast will probably be beef or chicken so please chime in with your knowledge and expertise!
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Post by oblertone on Nov 14, 2020 8:25:56 GMT
Chicken is straightforward but does need preparation; make a glaze of oil, paprika, salt & pepper and rub it well into the chicken skin, open a can of beer (I use cider) and drink half of it, stand the can in a baking tray and lower the chicken down over it until it wedges. Cover with foil and place in the WFO with the chicken upright for 75 minutes; remove from WFO and extract the can, wrap the chicken in the foil an set aside to rest, make gravy from the pan juice and remaining beer.
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