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Turkeys were still on sale so..... - 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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Turkeys were still on sale so.....

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  • Turkeys were still on sale so.....

    After Thanksgiving stores still had birds on sale. The last one was so good, we needed another one to freeze for later.

    This is a 22lb bird cooked without leg binders. It was cooked like the last one I posted except that I increased the temp to 475 on the floor. Again, I cooked it back side up first for about 1 1/2 hours directly in the roasting pan and finished it breast side up on a v-rack. The bird had about 4 springs of rosemary around it and one in it. 1 cup of chardonnay in the pan.

    Total cook time was 2 hour 45 min. and the results were better than the first one we cooked on Thanksgiving.
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