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Tenderloin - 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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Tenderloin

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  • Tenderloin

    I'm sure this will work in a brick oven, as I have used the same method in my gas oven, propane grill as well as over an open fire while camping. I like to take a beef tenderloin or better yet a venison back strap, and marinade in in a glass or metal bread pan in a mixture of 1 cup of beer, 3/4 cup of soy sauce and 1 tablespoon of Montreal steak spice (double it if your mix does not cover the meat totally). I marinade it, submerged, in the refrigerator for 24 hours covered in saran wrap. I remove the saran wrap and replace it with foil. I then place it in the oven at 325 degrees F until the internal temp hits 135. Setting it aside for 15 minutes insures that the temp will rise to a safe level, and won't allow you to over cook it (which is hard since it sits in a bath of marinade.

  • #2
    Re: Tenderloin

    Oh yeah, that'll work! Sound great!
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Tenderloin

      the word tender springs to mind when reading your post mclane
      Cheers
      Damon

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