Shiny New Toy; Now some photos

[merkaba93]

Pizzas are what we are going to make first and probably most often.

But what about wild game meals.
I'm looking for big ideas?

There are my 3 ideas I have so far.

Venison Saltenas (essecially a baked Bolivian style empanada), should bake pretty quick in there

Venison Head tacos, take a deer head (skinned, horns removed) and some of the neck and rub with homemade adobo and wrap in banana leafs. Let the fire die down a lot and add the meat. Slow cook over night and pick the skull clean.

Salt Packed Salmon, catch a super jack or small adult Chinook in sept then gut it and stuff it with lemon and dill, or grapefruit and tarragon, or fennel and mushrooms, or whatever I end up feeling that day. Then salt pack it on a large metal sheet with whole onions and potatoes also packed around it.

[Dhoey07]

Venison head has intrigued me since I read about it in Rinella's book.  That gets my vote 

[WapitiTalk1]

Oh.....you suck pond water through a dirty straw........ .  That thing is fricking sweet!  Tell us more about it (did you build it, or, where did you buy it from?).... Not sure about cooking a deer head (kind of causing a gagging reflex here) but visions of delectable pizzas and most everything else are dancing through my head.  Very, very cool.... tell us about your new outdoor oven!   

[Fl0und3rz]

[Special T]

Buddy has a similar setup. Pizza is awesome! You can even do bad boy steaks at 800 degrees for 3 min if you stole the fire right. 

Sent from my SAMSUNG-SM-G930A using Tapatalk

[Angry Perch]

Would a whole lamb fit in that thing? Heavily seasoned, stuffed with aromatics, and sealed in there for a long, slow roast.

[merkaba93]

So when I say "we" I mean my family. More specifically my parents. Since I'm happily unattached. They live outside Goldendale, I'm having a house built in Washougal. Someday I will retire to the vineyard live again and buy their place. But not for a few more years. They had been talking about redoing their patio so I just went ahead and bought them a mold to build around. My Mom is an amazing cook, as is my brother and sister in law. So it will be fun to cook together with this beast.

http://www.brickwoodovens.com/

I could also cure up some pepperoni with some venison. To go along with the pizza and wild game theme.

Here is my recipe if anyone wants to try it out. Highly recommend curing it an meat curing chamber though.

3 lbs pork
2 lbs beef of venison

1/4 cup kosher salt plus 2 TBS
1 teaspoon 2# cure

1 tbs culture LHF
1/4 cup distilled water

2 teaspoons cayenne
4 tbs dextrose
2 tbs paprika
1/2 teaspoon ground pepper
1/2 teaspoon ground fennel
1/2 teaspoon ground aniseed
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice

2 tbs dry red wine

Can make three 60mm x 24 collagen casing (only use 14 inches of it)
After the meat is ground and seasoned, move to a 80 degree incubation chamber (I just use a plastic tub with dowels running across the top), while it's in there I spray with my mold 600 culture to keep up the humidity and inoculate the outside of the salami.
After 12 hours I move it to my curing chamber (60 degrees and 70% humidity) and let it cure until it looses 30% of its weight (about 3 weeks).

[NRA4LIFE]

You can buy little baby pigs at Costco.  Just a thought.

[TheHunt]

Oh.....you suck pond water through a dirty straw........ .  That thing is fricking sweet!  Tell us more about it (did you build it, or, where did you buy it from?).... Not sure about cooking a deer head (kind of causing a gagging reflex here) but visions of delectable pizzas and most everything else are dancing through my head.  Very, very cool.... tell us about your new outdoor oven!   

Did you build it?  Come on... Spill the beans.

[pianoman9701]

Beautiful oven. I'd do a boneless venison saddle or rolled shoulder roast with apples, pears, and filberts - garlic cloves and a bunch of other herbs and seasonings. Have a blast with that!

[Angry Perch]

The amount of time I could stand there tending to that beauty would be limited only by the amount of beer in the cooler.

[NRA4LIFE]

I would also try a whole venison hind quarter, roasted.  They are delicious.

[merkaba93]

Beautiful oven. I'd do a boneless venison saddle or rolled shoulder roast with apples, pears, and filberts - garlic cloves and a bunch of other herbs and seasonings. Have a blast with that!

I like the way you think. That sounds good. That is going on the to do list.

[merkaba93]

I would also try a whole venison hind quarter, roasted.  They are delicious.

That sounds like a great idea. I've seen it done, thought about doing it. Just seemed like it would take up so much oven room. And you'd need to have a good number of people over. But in this outdoor oven; with a bunch of people it would be perfect. Thanks!

[merkaba93]

Pizza! A bit of a learning curve when it comes to the dough and the fire itself. 1st. how to sling a pie. push out with finger tips to keep the rim intact so the air that the yeast created during the secondary fermentation process stays there so you have a nice airy crust. 2nd. You need to get this beast hot, and for a while before you start cooking. Like a 2 hour pre heat. Ha.