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24 hour black-eyed peas - 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.
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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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24 hour black-eyed peas

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  • 24 hour black-eyed peas

    I hate to waste all that heat, so I filled the crockpot with dried black-eye peas, tomatos, sausage, onions, cilantro and jalapenos and spices.

    I put it in at 520 degrees, so I will have to check the water in a couple hours then again in the morning. I plan on putting the lid on before bed tonight and eating them tomorrow about this time. I sure hope the crock pot doesn't crack....

  • #2
    Re: 24 hour black-eyed peas

    Almost bedtime, so I added another 3 cups of water (I added three cups around 8:00), stirred them and doored it back up. The temp is down to 410 degrees.


    • #3
      Re: 24 hour black-eyed peas


      We will use the oven heat to cook off a pot of beans just about every other time we heat up the oven... again, I like to make use of the heat in that 'retained heat masonry oven'.

      I have collected a couple of cast iron pots, and that is what we use to slow cook stuff. I try to use the enameled pots with the recipe's with tomatoes... try to keep the acid from the tomatoes from cutting the 'cure' on the cast iron.

      I will typically get the temperatures closer to the 350 degree mark before putting the pot in the oven for an overnight cook. I'll be curious to see how your pot - o - beans comes out starting at the higher temps.

      Keep us posted!




      • #4
        Re: 24 hour black-eyed peas

        How do you measure temps?

        I have quite a few "dutch ovens" they type scouts use most often and hope to use them in the future.


        • #5
          Re: 24 hour black-eyed peas

          It was at 350 this morning at 6:00AM, I added 3 more cups of water and sealed it back up to cook for 11 more hours (when I get home from work).

          I use a IR heat gun from harbor freight.

          I have all sizes cast iron pots, dutch ovens, and frying pans, I didn't even think about using them for some reason.


          • #6
            Re: 24 hour black-eyed peas


            I think I will keep my eye out for a gun. We have a Harbor Freight north and south of our place.

            Thermocouples are neat but a little too pricey, would much rather put the extra $ into the oven or pizza supplies.


            • #7
              Re: 24 hour black-eyed peas

              Oh yeah.