I've been a chef for over 30 years. For not being a professional, you made that look easy. Great Job! I just bought the Gozney Dome. Looking forward firing it up this weekend. I've been watching all your videos to get me started. Thank you sir!
Never seen this oven before. It looks interesting. One thing you could try is to salt the steaks the night before and leave them uncovered on a wire rack in the fridge. After bringing them up to 120 wipe them off and then add the pepper before searing. I’ve done this on a Weber kettle with coals set at nuclear for the sear. The cast iron pan looks like a good idea.
I know this is off topic but I just wanted to comment on what an excellent job you're doing with your channel and congratulate you for delivering well delivered content. Keep up the good work! Looking forward to watching your channel grow.
While I am sure I would enjoy the process of cooking steaks this way (and I have one of these on order) cooking them this way is kinda like using 2 pair of pliers to remove a nut and bolt instead of correct sized wrenches. I believe in using the right tool for the job and as much as I am looking forward to using my Gozney, I have many other cooking devices that do a better job with steaks, namely my Santa Maria grill using wood and an open fire.
Thanks for watching Richard! Have to agree with you on this one! I honestly just wanted to see if I could do it, this was the test cook it was a lot of fun but I’ll probably do it different next time! I also have a lot of other cooking equipment that I usually prefer to cook steaks on, But they did taste great 😎👍🏼
Love your videos! Great looking steaks, can’t really get those at the butcher where I live, have to order them and get them delivered. If you want to get an awesome crust on the steaks, don’t leave them in the skillet when they are done and don’t cover them with foil. The foil traps the moisture and makes the crust soft again. Just let it rest on a board. To get the juiciest stake, add the salt after cutting the steak.
Hey. I am a chef. I think you are good. I dice zuchini same way as i dice onions. First cut them sideways. Then you cut 1 2 or 3 cuts lengthwise depending on what size you want on the cubes and then cut them in cubes. Nice steakes. Just some seasalt and pepper! Yummy! When cooking those kind of meat i sear the meat on high temp, turn down the heat and let the meat comes up to innertemp a few degrees lower than rare snd then i wrap them in foilage and let them rest and come up to perfect temp. During the resting i cook the veggies. That is another tip! am envy on your oven. I have an Ooni 12 inch for pizza and some cooking! Great music in the video btw. Loved it!! Keep up the good work!
Thank you very much for watching and taking the time to give me your tips, i greatly appreciate them! I am not a trained cook / chef, i just enjoy cooking and eating :) and I absolutely love this oven!
Thanks for cranking out the content! I’m pretty sure you’re the only person making Gozney Dome videos at the moment! Not sure how you pulled that off, but well done and keep taking advantage of it!
@@danielmorrison8688 Still waiting for mine, but think its unfair to call it "poor" Gozney were emailing every other week in the run up, explaining that they are expecting incredibly high demand and the pre order was essential, they communicating very well and are continuing to do so as everyone eagerly awaits their oven. I have been very impressed with the launch, my only regret is that I didn't log on at 5pm back in May and get on an early batch - Still it might be here for Christmas
I haven’t looked through the other comments so excuse me if I’m repeating another fan. In order to concentrate and enhance the flavor of the steaks I do what I call mock dry aging. I do this by coating with kosher salt as you did but no other seasoning the day before cooking I keep the steak on a rack in a pan in the refrigerator for at least 4 hours to 12 hours. This draws water out of the steak. One hour before I cook using the edge of a knife I gently scrape off the remaining salt pat dry with a clean absorbent towel I then preseason the meat with a light garlic Rosemary rub, black pepper for my taste I don’t add additional salt as there is still enough salt on the meat but that’s up to your individual taste. This method is how I do it on my stove top ( I don’t yet have a pizza oven) using a cast iron pan I happen to like and use a Challenger Bread Pan as I like it’s larger size to handle cowboy cut steak it’s also much heavier than the $29 cast iron pans. My method works well for me and everyone tells me my steaks are the best. I usually get prime but choice works well it’s just a little less tender but that why we have teeth. Give my methods a try you’ll enjoy the results.
Living vicariously through you until my oven is delivered. Amazon has wonderful BBQ gloves that are perfect for working with wood fired ovens. They run between $10 - 25 and they are good to 1000 F and they are mostly cloth so you don’t lose any dexterity as you do through the leather gloves. I have 2 sets and can hold a 600 degree F pan for a good 20 seconds without feeling any heat.
I cooks steaks all the time in my Ooni oven. I typically preheat the cast iron around 500 f and the oven temp is running around 650. A steak half that thickness takes about 4 1/2 minutes to med rare. The hot pan sears the bottom and the flame sears the top so no need to flip.
Thanks so much for watching! I also have some cloth BBQ gloves that i also use but i prefer the leather ones when the oven gets to the 1000 degree point, give me just a few more seconds of protection :) but i agree they are a bit more bulky, I just have to find out where i put my cloth ones now :)
I will test out just a straight cook next time i do steaks, really just wanted to test out the probs to see how accurate they were! Thanks again for watching and your tips!
Technique looked perfect to me, I usually cook mine to 110 at low temp and then sear 130-135. The butter rosemary finish and using salt to leech moisture out of zucchini is what I have seen also. This video was perfect. I need to buy a dome for sure, great content!
Wow, thank you so very much for the positive feedback, I honestly appreciate it! My friends at NU2U in Canada just built a prototype Tuscan Grill for the dome and I’m gonna be testing it out hopefully this week with some steaks so make sure you check back!
Add a couple of cloves of crushed garlic cloves next time. Adds another layer of flavor. Otherwise I love the technique. Love the oven. It’s on the list for the outdoor kitchen I am going to build this fall.
Steaks are my plan for my second cook on my Dome when it comes. I plan to use a cast iron grill pan with no sides. I'm hoping it allows the heat to move around the steaks and give them a nice crust. I also plan to cook them start to finish at high temp. I'd love to see you try steaks again with different parameters. Maybe a test to see how good of a steak you can possibly get on the Dome.
Thanks for watching, for sure i will try a more direct method next time, try to simplify the process! I really just wanted to use the probes to see how well they worked! I am considering purchasing a Tuscan Grill rack to use inside the oven to grill the steak inside the oven!
Looks great! I love the reverse sear method. I go from pellet smoker at 225 to the blackstone at 2 steps from hell hot and finish em off. I’m going to try the cast iron pan next time. I like the idea of basting it like that.
Hello from Denmark. I have seen several of your grozney dome videos. You are clearly upset that the smoke comes out of the opening and soots on the outside of the dome. We like to place our outdoor living spaces up from the outer walls of the house, terrace, barbecue etc. Along the outer walls of our houses there is often more wind and turbulence than outside, free from the house. If you have seen drawings about aerodynamics around cars or planes and the like, you can imagine the path of the wind around a house. The house blocks free wind, so the wind has to sneak around the house and this results in higher wind speed per unit area close to the house's outer walls. After all, the sum of the wind has to pass the house and the wind that makes up the cross-sectional area of the house, which blocks the wind, has to find another path and it will be along the sides and over the sides and roof of the house. You can't stop the wind, it just finds another way. Wind can suck smoke out of the dome and the wind can tease the chimney, sucking/blowing. Maybe try experimenting with moving the grozney dome out into the open, away from the house, trees and other things that can create turbulence, the roof of the house can also create turbulence. Once you have found a place without turbulence, a canopy and sides with scattered covering can provide calmer wind conditions. Note that a closed cladding works like the house, the wind has to pass/over and the wind speed before a closed cladding and after is the same, it is scientifically proven. An open garment lowers the wind speed. Good luck. 😊
Loved the video (even though I'm vegetarian!) My dome doesn't arrive until December 😭. I cannot wait. Your videos are the closest thing to using it I can enjoy!
Hey! Glad I stumbled on your channel. I just found out I'm getting a Gozney Dome for my birthday and I'm pacifying myself with you tube until I can cook on my own. We are kindred spirits, as we are also Austinites who love cooking outside and hanging by/in the pool. Cheers! Looking forward to watching all of your videos.
Happy birthday Denise! Thanks so much for watching and reaching out! Yeah it's hard to beat cooking pizza with a cold beer and swimming pool! Let me know once you get your oven!
You could have made gravy with the drippings in the pan. I'm really liking the Gozney, the only design change I'd like to see is to be able to build the fire below the stones and perhaps adding forced air induction as well. I've a Lotus Grill and having forced air induction adds a wonderful utility to it.
I use an ooni karu with their grizzler cast iron, picanha steak, grass fed traditional breed, 2 1/2 inch thick, really well seasoned, can’t stress this enough, put more on than you think you need. Fire up for 10 minutes then put the grizzler in for about 10 minutes so the cast iron is smoking a little and it’s a couple of minutes on each side, gets a fab crust, I test by feel, if it’s got a bit of give but not too springy it’s about right, I wouldn’t leave it in the pan to rest though as it can easily over cook at these temperatures, I haven’t tried reverse sear. My condiment of choice has gotta be Bernaise but am wanting to try fresh horseradish sauce.
Been meaning to say thanks for all your videos. You do a great job. I have a dome and you have helped me heaps with it. I use you biga all the time. My wife and I were in Texas a couple of years ago. If I ever get back there I will reach out and buy you a beer 🍺.
Great to hear that Robbie, it really means a lot to hear that! Thanks so much for taking the time to reach out to me and letting me know! Have a great day and I will patiently wait for my ice cold beer :)
Great job Sir. Thanks for sharing. One thing I have found worth trying (from Cowboy Kent Rollins' channel advice) is to marinade in lime juice for at least a few hours, even better overnight. Greetings to you and yours.
Great videos. This will be much easier with a door. I would just put the steaks on a wire rack in a cookie sheet. That way you get all that wood fire flavor all around. Then sear.
Nice vid man! Salt those steaks just like you did at least an hour before you cook em. 2 or 3 hours before even better. That salt will have time to migrate to the center and it will. Salts super power is it makes everything taste more like itself. Those steaks will just taste all the more beefy at the center.
By the looks of your steaks, everything looked delicious. Just one thing when you're resting your steaks when you take a out of the dome, take a of the pan Also, you want to rest it on a Butches Block cause you will have carry over cooking in the Pan. Also You can take the same Pan and put your Brussels sprouts or your Zucchini squash. Or any kind of root vegetable and saute with a little extra butter pepper, a touch of galic and you will have another wonderful meal. Some really good bread toasted. Rub some Elephant garlic 😅 Some really good cheese grated. Glass of red wine. AustralianSharaz..... Bon appetite .
little tricks for us, your audience, can you put a clock (not a timer) on your table ? this way we can see the time passing and figure out the real cooking timing.
Awsome oven and beautiful steaks. Just a little tip with the steaks. Use nut oil instead of olive oil. Nut oil can withstand a far higher temperature and is perfect for searing. Great video and I look forward to seeing more of your cooking with the dome 👍👍
Great videos, thanks. Here's an off the wall question. I don't have a grill. I'd like to really make a tomahawk rib eye in the dome. I'm looking for a fairly flat surfaced pan that will allow me to do that. So for I've come up with the Lodge 10.5" cast iron griddle. Any other suggestions? Thanks.
Yes i have been looking for the best solution, the ideal solution is to do a, "Tuscan Grill" with a grill grate that you cook the meat on inside the oven. Here are some of the options i am considering for myself Baking Sheet with Rack Set amzn.to/3yyl6Kc Stove G26 Small Cast Iron Grate amzn.to/3t78XdW Or a more $ option atlantagrillcompany.com/products/alfa-bbq-500
Thanks so much for watching Michael, I greatly appreciate it! That was the first time I tried doing cast iron steaks in That oven, in hindsight I probably would’ve just crank up the heat and seared it on high a few minutes on each side and called it a night! Reverse searing on the grill smoker turns out awesome but in the pizza oven it was just a lot of extra work
@@HarplandProductions I have a pit boss 1100 that has a open flame in the center, and a recipe for rib eye in a cast iron, that i might give a try. BTW, i am in Kerrville where HEB started 115 years ago. LOL
Hello Michael, definitely do the steaks that way! on the pellet smoke i love doing reverse seared TriTip, always turns out amazing, I will work on a video of that with my RecTec smoker. Love HEB, I am at mine more than my house :) Drove by the kerville one not too many months ago!
Thanks for doing videos as we all wait for our ovens to arrive. I'm a little concerned that you're the only one posting videos of the Dome, makes me think they're behind on sending them out. I guess I don't see the value of all the trouble of building a fire and then waiting for it to cool down, then buiiding another fire to sear. All the while the steaks are sitting in a cast iron pan. I would like to see them cooked on an open grate for sure, giving them a chance to pick up some wood flavor. Quality looking steaks with great marbling. I like to take my ribeyes to a liitle higher temp to render some of the fat.
I have to agree with you on this one! This was an experiment, the next time I’ll be there just cooked it on for heat at the beginning or I may heat it for a few minutes in the oven inside and do a high heat sear in the wood oven! Thanks for watching!
Are usually don’t test these recipes before I make a video so if there are quite a few things I would do different. Next time I’ll just crank up the heat and sear on both sides And be done with it. Thanks again for watching
Fellow Austinite here! Sorry if you've answered this before, but how long does the oven stay hot after the fire goes out? I think I saw that you don't have the door yet, so that probably makes a huge difference in heat retention, but I'm curious how different this oven is to a traditional wood fired pizza oven that can cook for days as the temp decreases slowly when the fire is out.
Hey Chris, thanks so much for watching, Yes not having the door does impact the heat retention greatly, and since this is a steel and ceramic oven it will retail less heat than a traditional stone / brick oven, those are the ones that can stay hot for days! That being said, this oven will stay in the hundreds for many hours after the fire has gone out, even without a door, I do not even try to clean it or cover it until at least the next day after use!
Thanks so much for all of your videos. Great content. Just curious, all of your outdoor equipment, do you cover any of it so it doesn't get weathered? Your prep table etc.
Yes I keep my table in my oven covered when not in use My Table is 60” X 24” with Caster Wheels - Here is a link amzn.to/39qQ8NG Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp
Great tutorial. Thanks for posting this. I learned a lot. I feel like you lost a lot of crust with the baste and rest. Maybe but it back in the oven for a quick sear it without the baste?
FWIW - steaks at that thickness left out for 1 hour at room temp will only raise their core temp by 5-10 degrees, they are definitely not room temperature all the way through... As Kenji says "You may have heard that it's a good idea to let your steak rest at room temperature before you sear it. Here's the truth: don't bother. A thick cut steak takes a long time to rise in temperature. After half an hour sitting on a plate in the kitchen, the internal temperature of my test models only rose by about 4°F. Even after an hour, they'd barely risen 9°F, not much of a difference. Cooked side-by-side against one straight from the fridge, the cooking time and eating qualities were nearly identical."
I'm really on the fence with the Gozney. Love the pizza function but the semi grill function does not seem very operational. Parden the repeat comment on searing but it needs more searing. Can anyone tell me how. Preheat longer.!?
Thanks for watching! Yes it’s still predominantly a pizza oven, than you can cook other things in! Grills and smokers are my pick for meats but suck for Neapolitan pizza, So if you only have the budget for one and this is a great option
Perfect steak every time is Sous Vide. I like my steaks a little thicker, I usually buy whole ribeye and cut them myself. Next use a liberal coating with Montreal Steak seasoning on both sides then sprinkle some Tarragon on both sides ( Rosemary if you prefer) . Vacuum pack each steak individually with 2 generous pats of butter and place in the Sous Vide water bath for 2 hours at 125 degrees ( I like mine rare) or 135 for medium rare for 2 hours then do the reverse sear. I do a 900 degree oven ( Ooni Pro oven) for 30 second per side to get a good crust. Juiciest, most flavorful steak you will ever have.
Reverse sear is superior to sous vide. There are flavor changes that go on with sous vide that sometimes aren’t wanted. Especially with something like dry aged meat.
Hello David, you're not the only one. I have had a few people ask me for a, "Prep" video, how to set up, etc. Not going to lie, it is quite a bit of work but cooking outside with a cold beer is a lot of fun
That’s a fair critique! I need to replace my good wood one and the bamboo ones the only big one I have currently! I agree I hate to double my nose on the bamboo for the video I needed a big cutting board😎👍🏼
I like your videos, great to see an experiment. That said (for me) a needlessly complicated way of cooking a steak. But, it’s a new toy, and understand the wish to “play” Now, I can see the merit of a “slow roast” leg of lamb, shoulder of lamb, shoulder of pork… wood fired? Regards.
How do you go about maintaining the temperature? Finding it hard to get it to sit at a temperature using wood, when it’s embers it continues to drop and if you add wood it heats up dramatically?
You start with the little tiny pieces of wood to get the fire started and then after about 1015 minutes of it burning do you throw in one larger piece, the larger piece needs to be sat on the opposite side inside the oven to warm up to temperature without burning then after the Littlewood has burned for 1015 minutes and is making some calls you put the larger piece of wood on the fire allow it to burn another 10 minutes or so to start forming more hot Coals Then you place an additional big log on the left side to warm up also while it’s warming up you start getting the pizza ready then you throw the warm up log onto the fire. Let the flames start rolling up that should bring the pizza oven up to the minimum of 750°F then you launch your pizza while the flames are burning
I don't know if it was not captured correctly by the camera or what just happen? From where I am sitting it did not seem like the steaks had a very pronounced crust. That could be the lighting or outdoor filming playing a number on us. I was really not sure how that long rest period in the cast iron skillet would turn out, I was kind of expecting the steaks to be over cooked and dried out, but they seemed just about perfectly done. How would you rate the experience of the Gozney steaks vs just a regular cast iron skillet steak done on your indoor cook top? Did you capture a lot of the wood fire flavor? I've been thinking about getting the Gozney Dome since you did that first pizza in the Gozney, but mostly for pizza. I think steak would go sous vide and then blacktop or sous vide and then scorching hot sear on the Weber kettle grill. Keep on cooking! Btw. I think I would likely only be using gas fuel, for the ice of use and cleaner stones and dome. Does the wood fire add much character to the meat or the pizzas cooked in the Gozney? The size of the Dome seems perfect for home use. Can you do New York style pizza next?
Thanks for watching, yeah this was more of an experiment. They didn’t have a nice crust but some of the problems of trying to video everything is they sat a little longer than I wanted them to. Next round I’m actually going to cook them using what’s called a Tuscan Grille which is just a metal grate on top of the Coals in the oven and I’m just going to cook the entire thing in one shot. My go to method is similar to yours but instead of using a sous vide I typically reverse seared them starting on the smoker for a few hours then seer them at the end
Thanks so much for watching, no matter what fuel you’re using. It’s still gonna take anywhere from 30 to 60 minutes to heat up if you’re cooking Neapolitan pizza! For this size oven, gas is actually the best, so I would definitely recommend getting the dual fuel one and not just the wood version! Wood is fun to cook with but it also requires a lot more work so if you’re only want to cook a couple pizzas, it’s not worth it, and for Neapolitan pizza, it’s a misconception that it adds wood flavor because at that I have a temperature there actually isn’t very much smoke at all in the pizza. Only cooks for 60 seconds so it’s indistinguishable from cooking with gas
Thanks so much for watching. If I had to do it over again I would’ve just crank the heat up and seared them for 2 to 3 minutes on each side I think the result would’ve turned out a little better and it would’ve been easier!
Thanks so much for watching Krunal! Honestly in most cases the taste difference is minimal, especially if cooking Neapolitan style pizzas because the pizza only cooks for around 60 seconds so the wood smoke is minimal. You do get more smokey, "Aroma" but it really doesn't impact taste. For more slow roasted items like meats and vegetables, yes there is a distinct wood smoke taste. For making pizzas i prefer gas, it's much easier if you have to cook a lot of pizza quickly, you can just turn it on, heat up the oven and just start cooking!
Looks great and thanks for the video. I’m actually less excited about getting a dome and will likely just build a wood fired oven. Do you see any advantages over a well built wood fired oven other than the occasional use with gas? Thanks
One of the advantages of a metal/ ceramic pizza oven is having the ability to move it, if needed! The Dome is very heavy but i can move it if needed! Stone or brick oven‘s, once they’re built and located they’re pretty much permanent in that location!
I have a wood fired oven and have a dome on order. Too me it’s just another tool in the box. Quick fire up On gas for the dome, ready for pizzas and other quick stuff, easy? Wood fired oven? I use more low and slow….. when I have “more time to play, experiment” chances are “I could manage” with either. But, I’ll have both. Why? Because I can! LOL. Life is not just about need, it’s about want! Cooking for me plays a much bigger role than just “getting food ready to eat” it’s social, fun, conversation piece and more. But, when all is said and done…… it’s just another tool in the box. Regards to all.
Hello neighbor! I’m here in Houston, Texas. I’ve been looking a lot about this pizza oven. How do you like yours so far? Would you have bought a different one around that price or would you keep the same one? Also likes and dislikes about the oven? Thank you for your videos
Hello Ignacio, thanks for watching! So far so good! Really like everything about it so far, would really like an oven even bigger but for the price of this one it’s hard to beat it! Anything bigger would be twice as expensive and honestly I rarely would need anything bigger 😎👍🏼
Great videos! Im in Austin too and bought a RecTeq after watching your videos. I might get a pizza oven now too! My question is what local Austin butcher do you go to? (Im looking for a new butcher)
Hello Stephan, Thanks so much for watching and reaching out to me! Glad to here you are a RecTeq user also, nice to meet some other Austin folks! I am lucky that i have one of the best HEBs right by my house, they have a fantastic meat & seafood dept. that is always stocked with top of the line products and if they for some reason don't have what you need you can ask them to order or cut something specific, just need to give them a day or so's notice. I do sometimes get specialty sausage from some of the local BBQ places like Southside BBQ (They have little meat market inside the one near the Domain) Also i have bought from some of the Mexican markets around but mainly for Fajita nights and not for BBQ.
One thing I like to do with the roccbox is I will sear 72 hour Sous vide short ribs then make some pizzas for my purposes I don’t usually have the time to let the oven go to full then reduce and go back to full for the sear, when the roccbox recipe calls for precooking in a normal oven I’ll Sous vide 90% of the time
Thanks for watching! Yes I agree, next time I will either just cook them for flame or I might pre-cook them a little bit in the cast-iron skillet in the oven inside then bring them out to sear them on the wood fire
Thanks so much for watching! Yes that was a test batch, I am in the process of testing out a, "Tuscan Grill" for the DOME right now and will hopefully have a video out soon with some New York Strips on it!
Thanks so much for watching, the short answer is yes you do get a wood / smoke flavor. Unlike cooking Neapolitan pizza, which requires 850F heat, and at that heat there really isn't any smoke, and the pizza is only in the oven 60 seconds so little if any smoke / wood flavor. With meats the temp is lower 500-600F so more time, wood, smoke, etc.
I’m looking forward to getting my Dome in July, so it’s great to see your videos! What do you think about using propane for the reverse sear? Probably wouldn’t overshoot initially and easy to crank up at the end. Love your channel!
Thanks so much Paul, made my day!!! I’ll have to give it a shot with gas, although the gas burner is such high output I don’t think I can get the oven below 500F even on the lowest setting! I think going forward I’m just gonna try a steak for heat two or three minutes each side
My Table is 60” X 24” with Caster Wheels - Here is a link to the brand but this one isn’t as big. GRIDMANN NSF Stainless Steel Commercial Kitchen Prep & Work Table w/ 4 Casters (Wheels) - 36 in. x 24in. amzn.to/3geTSSX And this cover fits perfectly- Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp
Hello Austin, no worries buddy, this is a very common question! When cooking Neapolitan pizza, the temp is so hot that the pizzas are inside for only 60 seconds or so the amount of wood flavor is minimal! You are correct, wood fired is more traditional and does give everything a more smoky aroma but using gas is much more efficient, quicker and easier and the pizzas honestly taste just as good!
@@HarplandProductions thanks so much man! Always enjoy your vids. Pulling the trigger on a roccbox today to include the free cover promotion. Do you have a referral link or anything? Cause you helped seal my decision
Glad you’re enjoying the videos and congratulations on ordering your new roccbox!!! No referral needed just doing this for fun, glad I could help buddy!
Thanks for watching! That was more user error ☺️ i had a log jammed right up to the door, once I saw the flames coming out I moved it farther inside which fix that problem!
Great video, when cooking steak at high temperature I wouldn’t use olive oil or pepper at the start due to the low smoke points. Can give it a bitterness.
In a REAL pizza oven you can leave a leg of lamb in there over night under it's own heat and it will slow cook through to the next day for lunch - Is this possible with the Gozney?
That is only possible with a stone oven but that being said you can roast meat in these ovens, you will need the door an will need to use charcoal or wood to help maintain a low (no flame) heat using the coals. these ovens will stay hot even after the flame is gone for many hours
Have to agree with you on that one! I wanted to try something new with the thermometer probes and reverse searing But going forward using this oven it’s easier just to see her and cook it all in one shot!
Have you tried salting your steaks about 24h before cooking? I swear by that. I salt mine with a pretty coarse sea salt and then wrap them in paper and then put them in a ziplock bag in the fridge till I’m ready to start the cook.
Hello Brian, yes I actually just started doing that a few months ago! Amazing with larger cuts of meat! I dry brine them with sea salt then leave them uncovered in the fridge 24)hrs. - here is my last steak video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ttfYfFTcvQQ.html
When burning wood you need to make sure you clean the stone to clean the ash before cooking pizza, you first use an oven brush to get the bulk of the ash the a damp cotton towel on your turning peel to wipe it clean! Check out my first wood fired pizza video to see how i do it! You also need to completely clean out the oven of all ash after every use. I also have a video about that!
Shit. I’ve been waiting for Dome for over a year now (Europe) and I’m seriously thinking switching to Valorian . Your set makes me still hope for Gozney to keep their promise to deliver.
Hey Jay, wow a year is crazy! Have they given you any idea of when you will get it??? The Valorian is probably one of the best ovens out there but here in the USA it's very $$$ I love the dome! Keep me updated on what you decide.
@@HarplandProductions in McKinney north of of Dallas. We’re opening an indoor golf venue with a pizza kitchen in 2023. I’m on the hunt for a pizza chef that wants some ownership in our concept and the freedom to run their own kitchen. If you know anyone send them my way please! We’re installing a Stefano Ferraro oven and trying to do pizza right in Colin county.
Thanks for watching, appreciate it! I have had a new lapel mic on my list for a while, just haven’t pulled the trigger yet! As of right now it’s just me and my iPhone 👍🏼
Thanks for watching! This was a test video to see how it performed using wood and cooking something besides pizza. You can absolutely use gas and get a great sear.
The Dome is first and foremost, a pizza oven. It can be stretched to baking breads too. But a ribeye steak? I don’t think so. Sous Vide the steaks at 130° for 2 hours with some rosemary. Dry them well after removing meat from the bag and season liberally with quality coarse salt and pepper, as you did, on all sides, then pan fry them in a lightly oiled, very hot, cast iron pan 15 seconds per side 2X per side until a crust develops. Remove to plate, add a slab of butter and it’s go-time, no wait.
Wood-fired ovens are not “pizza ovens”. While I’d cook the steak directly over the coals, using a piece of equipment like this for only pizza is silly.