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Brunswick Stew - 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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Brunswick Stew

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  • Brunswick Stew

    I've been making batches of this stew for years...ever since I went to Brunswick, GA!

    1 3# chicken
    1 lb lean pork
    1 lb lean beef
    3 medium onions, chopped
    salt and pepper to taste

    Place meats in a large pot and cover with water then boil for several hours until the chicken falls off the bone and the meats can be shredded. This is something you can do with multiple dishes in the WFO, taking each meat out as it was done.

    Cool, remove fat and shred the meats and return to the stock.

    In a large container now add:

    4 cans tomatoes
    5 T worcheshire sauce
    1 1/2 bottles ketchup (I use Tomatoe paste, garlic pdr, vinegar and brown sugar)
    1 T tabasco sauce
    3 bay leaves
    1/2 bottle chili sauce
    1/2 t dry mustard
    1/2 stick butter

    Cook this for 1 hour, periodically stirring to prevent sticking


    3 T vinegar
    2 cans butter beans
    2 cans creamed corn
    1 can small english peas
    3 small diced potatoes
    box of frozen okra (optional)

    Cook slowly until thick and potatoes are done.

    A nice tasty stew....It freezes well too!
    Sharing life's positives and loving the slow food lane