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Thanksgiving Menu Ideas - Forno Bravo Forum: The Wood-Fired Oven Community



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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Thanksgiving Menu Ideas

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  • Thanksgiving Menu Ideas

    Would love to hear from those who have or are planning to do your favorite style bird and sides in your wood buning oven.

    Am partuclarly intersted in any recipes you are going to do in your wb oven, time, hearth temp, etc.


  • #2
    Gratin potatoes

    I can start the ball rolling.

    I would do traditional, french style gratin potatoes. Nothing but potatoes, onions, cream, butter, gruyere and parmesan. I'm not saying it's good for you, but it tastes great. I wouldn't add stock, milk or wine. Stick with the good stuff.

    You might saute everything in a pan on top of your oven, then pour it into a terracotta dish with a cover. Take the cover off at the endn to brown.

    With ingredients like that, and wood-fired oven, you can't go wrong.

    There are a number of recipes in the forum on Turkey -- use the search button to see other postings on that.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      I'm not sure my oven will be ready - but I will cook it in some form of a brick oven!! maybe staked bricks with a sheet metal roof - but we will be cooking!

      I have used the method of soaking the turkey for 24 hours in a brine w/herbs for the last couple of years. They have yielded the most tasty and moist turkeys I have ever had. There are plenty of recipies on the internet, but I think Alton Brown on Foodtv.com has a good one.

      With all the soaking, I think this would lend itself to wood oven baking very well.

      I'll be documenting it....

      My oven progress -