Keys to the best wood fired chicken wingsIn an earlier blog we discussed our family’s chicken drumsticks vs wood fired chicken wings debate. In that post we landed on the drumstick side, but it’s time for wood fired chicken wings to have their day. The main point of differentiation remains the meat to skin ratio. Almost everyon...
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Cure an oven — why, when, howMy week has been dominated by water, rain, and discussions on how, why and when to cure an oven. Here in Austin, we’ve had successive weeks of record rain, rapid river risings, water warnings, and historic flooding. At this point we’re under a city wide boil-water notice with headlines w...
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Slow Fermented Bread in Your Wood-burning OvenSlow fermented bread is back on the table A few days ago, one of our customers shared a post on sourdoughs. The article’s subtitle, “As evidence grows that slow fermented bread may be easier to digest, we look at its history and potential health benefits” had me hooked. I have rec...
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Chicken Drumsticks in Your Wood-burning OvenIn our household, the chicken drumsticks vs chicken wings debate has advocates on both sides of the aisle. The main point of differentiation is the meat to skin ratio. Some are eloquent on the crispy skin with finger-lickingly delicious sauces associated with wings. Others argue for the succulent me...
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best cookbook for cooking (with fire or otherwise)This afternoon I fielded a phone call from a man in Kerrville, Texas who just moved into a home that has a wood-burning oven. What a fun discussion! I love these calls and helping people get up to speed on what they’ll need to make the most of their wood-burning oven. What are the best tools? ...
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