Not sure if you already covered this in a video but I'm wondering if you need both the Ninja Woodfire Grill and the Pizza Oven? I have the Ninja Woodfire Pro Connect XL grill and I really enjoy using it. I've been eyeing the Pizza Oven and, while I'm tempted, I'm just not sure if it's worth shelling out the extra cash. What are your thoughts?
I had a really good steak once that was cooked over a really hot flame for about 30 seconds on each side. It was totally red inside but it had no oozing blood. It was delicious!
Awesome! Its hard to get a seared crust like that on a Weber propane grill. Even on a charcoal grill. In fact I was never able to accomplish a sear like that on my grill. Still waiting on that comparison between the woodfire grill and this oven😂
Looks great, just how I like my cow meat. Got my Ninja arriving tomorrow (Monday) and will give this a go. For a knockout British black n blue steak I drop mine directly on the the hot charcoal, turn after 3 or 4 minutes, down a cold beer and it’s ready 🍻👍
Health wise: I'm not so sure it's a good idea to heat oils past their smoke point at which point the oils degrade into unhealthy compounds. Eg. Olive oil has a relatively low smoke point. I wonder if ghee is a better option.
@@DadGotThis Absotootely. I know alot of chefs don't let a steak leave the kitchen until a couple of tablespoons of melted butter are drizzled on the steak during the resting period. Actually, Ninja Woodfire literature frowns upon using oils on food and meats because it interferes with smoke absorption they claim.
I would be afraid of the heat at 700 degrees on foil. The foil packages specifically say not to line ovens with it and I think this would be like that.
That is actually a cooking method called the caveman method or “dirty steak”. While you certainly could produce a black and blue steak that way that is more method than the type of steak.
New York Style Black and Blue Streak = Frozen Streak on a Flaming Hot Grill. By the time the outside is Good & Black the inside will be Rare aka Blue.👍🏻 Only Way to Do it ❗👉 FROZEN 👈 Forget a bout it 🤌🇮🇹
@@DadGotThis Dunno either, I just remember a friend ordering it and the waiter was very adamant to warn him of the dangers of food poisoning from eating raw steak - so the friend couldn't sue him obviously - the friend enjoyed his steak with no ill effects😃
Yeah, on a steak the bad stuff is in the outside and the high heat searing the whole outside kills it. Now ground beef is another issue because all that stuff gets inside and is not hit by heat.
You should have known you were going to get medium rare when you put it in for that long. It should have been about a minute and a half on each side and placed directly on the pan.
Hello everyone- this wonderful thing is AWFUL to clean- so many grids, rack, sharp points, heating element that is about 1/2" or less from bottom, cannot get it clean despite the immediate wipe-down. Also, the grease/smoke seems to block the smoker function. This thing needs some work. I called support and they said to use a diluted baking soda solution and that only took off some superficial residue. This thing is a real mess. I love it- but I really think you shouldn't do steaks in it or any skin-on poultry. Anyone else have tips- please advise!
But my reply on this thread was for your above review of the Ninja Woodfire Oven. It's the one that's a bear to clean. Please let us know how it works on the Oven- a bunch of us would be most grateful!
The one time I don’t mention it, but if you look closely the thickness of the cutting boards changed from the raw to the cooked. I cleared down, cleaned and switched boards between raw prep and finished cutting.
I bought a Cast Iron plate thats made for this Oven it should get the Black & blue your looking for
I got it and will be trying it!
Ordered mine, I cant wait until it comes in. Would like to see a playlist or more content on the woodfire oven!
Awesome, I will try to do more!
Not sure if you already covered this in a video but I'm wondering if you need both the Ninja Woodfire Grill and the Pizza Oven? I have the Ninja Woodfire Pro Connect XL grill and I really enjoy using it. I've been eyeing the Pizza Oven and, while I'm tempted, I'm just not sure if it's worth shelling out the extra cash. What are your thoughts?
I think this might answer your question. ruclips.net/video/s2VtcitqxSQ/видео.htmlsi=2bTQsnxOlTHqPF4F
Lmfao hahahaha
You always make your videos fun !!!
Thanks! I try, but mostly it’s just the way I am. Hahaha.
I had a really good steak once that was cooked over a really hot flame for about 30 seconds on each side. It was totally red inside but it had no oozing blood. It was delicious!
Awesome! Its hard to get a seared crust like that on a Weber propane grill. Even on a charcoal grill. In fact I was never able to accomplish a sear like that on my grill.
Still waiting on that comparison between the woodfire grill and this oven😂
I will get there, I promise. Just had a few already in the pipe. ahahhahaha
Looks great, just how I like my cow meat. Got my Ninja arriving tomorrow (Monday) and will give this a go. For a knockout British black n blue steak I drop mine directly on the the hot charcoal, turn after 3 or 4 minutes, down a cold beer and it’s ready 🍻👍
Sounds GREAT!
You can also order a cast iron pan made for this Ninga outdoor oven that will blacken food even quicker and more evenly.
I have it! I will be testing it soon!
Health wise: I'm not so sure it's a good idea to heat oils past their smoke point at which point the oils degrade into unhealthy compounds. Eg. Olive oil has a relatively low smoke point. I wonder if ghee is a better option.
Ghee or even beef tallow maybe.
@@DadGotThis
Absotootely. I know alot of chefs don't let a steak leave the kitchen until a couple of tablespoons of melted butter are drizzled on the steak during the resting period. Actually, Ninja Woodfire literature frowns upon using oils on food and meats because it interferes with smoke absorption they claim.
Is there any reason to not line the tray with foil?
I would be afraid of the heat at 700 degrees on foil. The foil packages specifically say not to line ovens with it and I think this would be like that.
I don't see a link for the knife?
Sorry about that, it is in there now. Also here it is. nakano-knives.com/products/mito-chef-knife Currently 10% Off with Code DADGOTTHIS
I am a chef and from what i know you cook the steak directly in the coals.
That is actually a cooking method called the caveman method or “dirty steak”. While you certainly could produce a black and blue steak that way that is more method than the type of steak.
New York Style Black and Blue Streak = Frozen Streak on a Flaming Hot Grill. By the time the outside is Good & Black the inside will be Rare aka Blue.👍🏻 Only Way to Do it ❗👉 FROZEN 👈
Forget a bout it 🤌🇮🇹
I’ll have to try it!
Could you please try some charcoal smoke flavor pellets. Thanks!
Go check out my instagram, you might be interested lol. instagram.com/dadgotthis/
@@DadGotThisyour post didn't answer my question.
The post was about having a big bag of charcoal pellets. I will be trying them soon!
If you had used butter instead of oil, you would have blackened it and much faster than with oil.
I was afraid it was have went to a burnt flavor, but you may be right. I am not sure I needed to go faster though. This was just about perfect for me.
"Black and Bleu" would most likely be the terminology as "Bleu" refers to a steak that is rare (as in still mooing) on the inside.
Still wonder why blue means rare, French word for blue or not lol.
@@DadGotThis Dunno either, I just remember a friend ordering it and the waiter was very adamant to warn him of the dangers of food poisoning from eating raw steak - so the friend couldn't sue him obviously - the friend enjoyed his steak with no ill effects😃
Yeah, on a steak the bad stuff is in the outside and the high heat searing the whole outside kills it. Now ground beef is another issue because all that stuff gets inside and is not hit by heat.
@@DadGotThis True!
Awesome rsvlt shirt 🤙🏻
They are my FAVORITE!
I thought the maximum temperature on a Ninja woodfire grill was 500 degrees?
Yes it is. However this is the Oven not the grill. It is different.
Could the BLUE, be from the type of meat? Didn't they used to hang the meat back in the dark times?
Possibly?
You should have known you were going to get medium rare when you put it in for that long. It should have been about a minute and a half on each side and placed directly on the pan.
Tallow would be much better than avacado oil
Not a bad idea, I need to look up its smoke point. More beefy flavor too!
Hello everyone- this wonderful thing is AWFUL to clean- so many grids, rack, sharp points, heating element that is about 1/2" or less from bottom, cannot get it clean despite the immediate wipe-down. Also, the grease/smoke seems to block the smoker function. This thing needs some work. I called support and they said to use a diluted baking soda solution and that only took off some superficial residue. This thing is a real mess. I love it- but I really think you shouldn't do steaks in it or any skin-on poultry. Anyone else have tips- please advise!
I found a spray that was AMAZING. I will be doing a deep clean video on my old Woodfire Grill using it soon.
Are you going to use it on the Woodfire Oven or just the Woodfire Grill? Thank you for your reply.
@@tenfodaddy4351 just did it on the grill! AMAZING RESULTS. Will post soon.
But my reply on this thread was for your above review of the Ninja Woodfire Oven. It's the one that's a bear to clean. Please let us know how it works on the Oven- a bunch of us would be most grateful!
@tenfodaddy4351 used it on that first. That’s where I figured it out.
Food safe handling! Raw prep next to your cooked steak (assuming u eat it)... yikes
The one time I don’t mention it, but if you look closely the thickness of the cutting boards changed from the raw to the cooked. I cleared down, cleaned and switched boards between raw prep and finished cutting.
Your first steak honestly looked better cooked
Honestly it was if you want a medium rare steak. But if black and blue is your thing than it’s steak number 2.
@@DadGotThis regardless I like your channel. You’re an honest dude 👍🏽
No thanks well done for me..😁😁😁
I am sorry for you....
uses "japanese" knife to open plastic bag, messes up the oven.....
How did I mess up the oven?