Hey all… Matt, I hope your retirement is going well!! It has been a minute or two since I’ve posted. I’ve got nothing exciting but I did fire the oven up a few times for some steak and seafood. I’ve got some marinated skirt steak, whole black bass, shrimp, and mahi mahi. Hope everyone is doing well!
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Hi Demond,
You say you’ve got “nothing exciting”?! Those photos tell a different story.
If I can get past the tantalizing food for a moment (difficult as you can imagine!), I noticed that you have a grate in the left rear of your oven. That’s a brilliant hack in my opinion. You’re making excellent use of cast iron and customizing the heck out of your cooking experience here.
Retirement is going well, thanks for asking. As any of you who are retired know, it’s a very different kind of busy, because I’m choosing what I want to be busy with. This summer it’s my oven (of course!), learning how to pickle and safely can all the produce that my now-retired spouse Alison has been harvesting from the garden, and some special projects from my profession.
Glad to hear from you, @Demond , and I know you’ve inspired a whole different level of brick oven use with these photos—thank you!