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Suckling Pig - 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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Suckling Pig

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  • Suckling Pig

    I am planning to roast my first Suckling Pig...10-12 kilos... oven one meter wide. I am doing it for my 84 year old mother, who remembers the suckling pigs of her youth, when she was a refugee in Spain..... the one thing she is dreaming about is crispy skin .... no pressure!
    Can anyone give me advice about: length of time in the oven, starting at what temperature, and any tricks and tips would be so gratefully accepted.
    I have had my oven a few months, it is heavily insulated, retains heat incredibly if very hot in the first place... Thank you to any who reads this, or replies... keen cook....

  • #2
    Hello

    Look at these threads:
    here
    here
    here

    You will see 'Search' in the darkly shaded bar in the first block under the header above. These are from a search, using 'roast pig' as the search term.
    Last edited by Lburou; 06-23-2011, 02:31 PM.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

    Comment


    • #3
      Re: Suckling Pig

      Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.

      Comment


      • #4
        Re: Suckling Pig

        Originally posted by keen cook View Post
        Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.
        Its my pleasure. Be sure to post some pictures as you do this pig roast
        Lee B.
        DFW area, Texas, USA

        If you are thinking about building a brick oven, my advice is Here.
        Our One Meter Pompeii Oven album is here.
        An album showing our Thermal Breaks is Here.

        I try to learn from my mistakes, and from yours when you give me a heads up.

        Comment


        • #5
          Re: Suckling Pig

          I trie dto post photos before but couldn't do it. I will try again after the feast!

          Comment

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