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Goose, ham, etc. - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Goose, ham, etc.

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  • Goose, ham, etc.

    So I'm doing both a goose and a ham this week for a medium size party. Input would be helpful.

    I was planning on doing the goose sorta like other poultry, namely at a very high temperature, 500-600 going in if I can get the damn oven to retain any heat (I know about puncturing the goose to let the copious fat run out).

    I was hoping to cook the ham with or next to the goose, but I'm concerned that it might not be proper to cook a ham at high heat (it's already cooked after all, "cooking" a ham is really just a warming-up process, right?). I haven't seen anything online about high-heat hams, unlike chicken and turkeys.

    So, many questions: Can (or should) a goose be cooked at high heat like chickens and turkeys or should it be cooked at lower heat? Can a ham be cooked at high heat, and if not, then what is the highest temp I should put a ham in...since I want/need to do it with the goose? I could put it in at a later time...but if it takes just as long to cook then I can't have them finished at the same time. Grrr.

    Thoughts?

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

  • #2
    Re: Goose, ham, etc.

    So Keith, how did the feast turn out?

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    • #3
      Re: Goose, ham, etc.

      Pretty darn awesome!

      http://www.fornobravo.com/forum/21/3...tml#post104552

      Website: http://keithwiley.com
      WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
      Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

      Comment

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