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WFO Baked Beans - 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.
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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WFO Baked Beans

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  • WFO Baked Beans

    Anyone know of a good bean recipe? I leave in the Toronto area and there is an Italian Restaurant called Basilico in Woodbridge that makes these amazing wood oven baked beans. I think they call the dish Faggioli Tuscany. Can't quite figure out whats in the dish but boy are they good!
    Check out my build at:

  • #2
    Re: WFO Baked Beans

    Here's an unusual bbq baked beans. After I made this recipe, it's been my goto for picnics & summer get togethers. There's never been a leftover! I normally bake them in a Le Crueset dutch oven in my WFO.

    Keri's Hog-Apple Baked Beans

    3 or 4 slices bacon, diced
    2 (28 oz) cans Bush's Baked Beans -
    1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
    1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
    1 can apple pie filling (chop up the big chunks some)(peach pie filling works also)
    1 medium onion, chopped
    1/2 green pepper, chopped
    1/2 c. brown sugar
    2 Tbsp. Worcestershire sauce
    2 Tbsp. Mustard (prepared)
    1 tsp chipotle or cayenne powder (optional, to taste*)
    1 tsp Blues Hog barbecue rub (or your favorite de jour)

    Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

    This recipe began life as APPLE PIE BAKED BEANS from somewhere on the web, but I think I've made enough changes to it now to claim it as my own. This is my standard for baked beans anymore.

    *This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

    Keri C, smokin' on Tulsa Time


    • #3
      Re: WFO Baked Beans

      Tried this last night to replicate the bean dish I was looking for.

      Took a can of red kidney beans, drained about half the liquid
      Took a frying pan added some olive oil, garlic and onions. Sauted for about 5 mins.
      Added the beans and liquid.
      Added about 2 tsp of savory spice.
      Transfered the beans to an oven proof dish.
      Put the dish into the WFO while I cooked my pizzas with the coals and fire to the back.

      About 20 mins later the liquid had all evaporated and all that was left was the beans garlic and onions and they were good. I think the next time I am going to drizzle on some more olive oil and see if I can get the beans to crisp up a bit because thats the way they make them at the restaurant and have a bit of crunch to them. Very good.

      Regards, Tony.
      Check out my build at: