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Chicken thighs on a bed of Rosemary - 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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Chicken thighs on a bed of Rosemary

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  • Chicken thighs on a bed of Rosemary

    Like the Pulled Pork, this is done at a low fire but not a lot of smoke. Oven temp was at 370 floor and 500 roof. A low oak fire was maintained on one side behind my homemade barrier - this prevents scorching.

    The thighs are placed on an aluminium foil covered jelly roll pan (medium) for ease of cleaning. I put about 1/3 pound of fresh cut rosemary tips (about 6 in long) under all of the thighs.

    The fat trimmed thighs are salted and peppered on the meat side only.

    Pack the thighs tight on the pan over the rosemary. Rub with a little olive oil only.

    Place in oven opposing the lit fire and toward the middle.

    Door is left open. Fire should be maintained with about 6 inches of flame.

    Rotate thighs every 1/2 hour - done in 45 min.

    To finish - turn thighs over and give the meat side about 10 min of heat, then turn back over for 10 min to crisp the skin.
    Attached Files

  • #2
    Re: Chicken thighs on a bed of Rosemary

    They look delicious. How much rosemary flavor made it to the chicken? Bruce
    Link to my build here:
    http://www.fornobravo.com/forum/f6/3...lly-19181.html

    Check out my pictures here:

    Selected pictures of the build.

    https://picasaweb.google.com/1168565...g&noredirect=1





    sigpic “In theory, theory and practice are the same. In practice, they are not.” ― Albert Einstein

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