Unloading the new Primo Oval with the
tractor. (Spring 2006)
Primo packs the Oval so
it's just about bullet proof. We took the crate out of the truck
with the tractor bucket.
2 straps were put under the Kamado and
attached to a spreader bar to level the load.
We used the backhoe to lift the Kamado
and gently slid it into its cradle.
The Oval came with the hinge and bands assembled and installed. It came with feet to stand it on a flat surface, a slider top to control the temperature and an oval thermometer. The cradle and side tables were a special order. The Oval will be moved up the hill to the
Grilleria when the remodeling is finished.
Pictures of the inside of the
Primo and how it goes together.
The empty inside of the Oval and with the
fire box added.
Bottom piece inside the fire box and the
grate added. Note the notch on the grate. It holds a divider
to make a smaller indirect cook.
Main grates added and the inside of the
A smaller load of lump coal and proper
placement of the starter cubes.
Smaller load just starting to burn and a
larger load just starting to burn. Placing the larger pieces of lump
coal on the bottom grate helps give you more control over the temperature.
Here's some of the food we've cooked on the Primo
Oval Kamado. These pictures are to show how versatile this Oval
Ribeye steaks cooked at 700 degrees 3
minutes each side. Nothing does steak better than a Kamado.
You really will be surprised at how good steaks are on this Oval.
Onion pies cooked for 30 minutes at 350
degrees, then 1 hour at 300 degrees. 54 Italian sausages were put on
for the last hour.
3 Butternut squash cut in half with a
little butter and spice. Mixed vegetables and peppers on the top
shelf. These cooked for 45 minutes at 350 degrees. Really
great flavor with the Lump coal.
13 lb brisket cooked at 235 degrees for about 8
hours until internal temperature reached 185 degrees. Wrapped in
foil the last 2 hours of the cook. The meat was very tender.
Bread cooked at 375 degrees for 40
minutes. Nice flavor.
ABTs. The bacon is browned without even having to turn them over. 300 degrees for almost an hour. I use Caloro peppers. Oh... did you say, "What is an ABT?". Well, you cut the top off the pepper and clean out the seeds and veins. Stuff it with cream cheese, chives, salsa and a beef lil' smokey. Wrap it with bacon and hold it together with some toothpicks. That is our favorite recipe. If you want to know what ABT stands for, read about it in the BBQ forums and be surprised.
Spare ribs and vegetables. Ribs
were cooked for 3 hours at 220 degrees. Foiled for 1 hour, take foil
off, then cook another hour with sauce added. Vegetables put on to
cook during the last 45 minutes.
Standup chicken with apple juice and
onions. Vegetables and
yams. Chicken and yams cook for about an hour at 350 degrees.
Put veggies on the last 30 minutes.
The Primo Oval cooks pizza as good or better than
a real brick oven. Even without a pizza stone.
Smoked sausage. Slow smoked with
pecan wood at 250 degrees for about 2 hours. Yes, the burnt ones
taste the best.
8 Pork Butts. They usually take
about 24 hours at 225 degrees. Shred for pulled pork sandwiches or
slice or dice for stews or fillings.
2 steak pies and a close-up. Cooked
for 1 hour at 375 degrees. Ingredients include steak, potatoes, onions,
mushrooms, bell pepper, gravy and spices.
20 lbs of Pork Butt Country Strips
(boneless pork ribs). Cooked for 3 hours at 225 degrees, foiled and
cooked for 2 hours, foil removed, sauced and cooked for another hour.
More food pictures to come.
Check out Primo's web site.
© COPYRIGHT 2003-2009 ALL RIGHTS