If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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.
I'm still experimenting with the cheaper cuts . If I were to attempt one today, I would follow The Pioneers Woman's recipe for beef tenderloin. She advises 475 degrees for a conventional oven. Nailing the exact temp of the WFO may be a little dificult. But, I think it is more about the final internal temperature of the roast. She advises cooking "to an internal temp of 140 degrees".
Hey Dave. Dont stress it. Its fire and meat. First trim down all the silver skin and fat, you can leave some fat on dont get too into it. Rub with montreal steak seasoning, create a good crust. Put it in the oven and cook to a internal temp of 130. The good thing about our oven are that you can move the cut of meat around. If the oven is too hot move the meat into the entrance of the oven. A good temp would for the oven could be anywhere from 300-450+. When i roast meat in the oven i also put a small thermometer next to te mea so i know how hot it is. Check out my last cooking event. http://www.fornobravo.com/forum/f25/...ped-19991.html
Wow , it came out awesome. You have some nice looking pics with different foods that you cooked up in the oven. I am thinking of making a 20# pig next week in the wfo but have to do some researching on here. I have to say it again,, the meat melted in our mouths it was so tender.. i seared it first to lock in the juices and cooked it low on 350-400 for about a 1hr and 15 min for med rare and let it sit for 25 minutes came out awesome..too bad there isnt any leftovers for tomorrow,lol