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Awesome standing rib roast - 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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Awesome standing rib roast

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  • Awesome standing rib roast

    I had a pizza party for thirty on Christmas Day for lunch. Hated to waste a good fire, so cooked a 9 pound standing rib roast that afternoon. Alex Guarneschelli on Food TV had the recipe. You take two 3.5 oz bottles of green peppercorns in brine, 3 tbs olive oil, and a jar of dijon mustard and pour over a salted roast. Place on a rack over a bed of salted, oiled potatoes. ( I used the "ribs" as the rack.) Bake for 30 minutes at 500 degrees, then lower to 350 until done. I started it in the WFO at about 600 degrees, then took it inside to my oven until the WFO dropped to 350 or so, then brought it back out to finish. I used a meat probe and cooked it until the temp was 120, then took it out, covered it and let it rest for 30 -40 minutes. It was a HUGE hit. Did I mention I got the roast on sale?

  • #2
    Re: Awesome standing rib roast

    Sounds delicious. I'm looking forward to cooking roasts and breads just as much as cooking pizzas!

    Rod

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