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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.
I've seen and feasted on whole lambs cooked in both my Dad and Uncle's ovens. Both were major successes. Just make sure your opening is big enough to fit the widest part of whatever beast you are stuffing in there. I'm going to install a spit system in my oven somehow. I'm thinking of building a spit rod accepter into the back wall and running a geared down electric motor from the oven landing. I'm also thinking of buying a bunch of helicopters though, so don't count on it.. Probably work though..
There is a long time since I saw an entire pig being baked in a brick oven.
The pig was perfectly cleaned by a wide vertical opening from the chest to the end of the stomach.
The oven was heated by a couple of hours. The correct temperature was indicated by use of a newspaper, that was left in the cleaned oven hearth (with the fire and coals out). When the paper browns, without be in fire, the temperature should be ok.
I did not do this temperature test in my oven since I have 8 thermocouples installed in it (I promise I will next time), however I am supposing that could be nearly of 250 °C (482°F).
The pig was baked by nearly of two hours, until perfectly dry and brown.
I could recall that the cooker takes the pig a couple of times to check the pig skin and meat.
We have done a number of roast lambs legs and shoulders over wood fire in a masonary BBQ with front opening. It was done on a rack above the fire and turned regularly.
The initial lamb is pierced with a knife and garlic slices inserted...as to your liking. The lamb is marinated ahead of time in a olive oil and wine emulsion done with rosemary and thyme. Overnight has worked for us.
I will either put it on a rack in my oven or in a dish. I've seen the Spanish use their terra cotta dishes for all types or roasting and stews. Maybe 1/2 a suckling pig too!
Throw some fresh rosemary in your oven. Adds some of life's spice to the air and the food. ( I do it for my open fire paellas, most appetizing and I'm sure it's going to be great inside the oven when we do our first lamb this month)