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Fatther's Day in MO - 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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Fatther's Day in MO

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  • Fatther's Day in MO

    Father's Day 09 we had both sets of parents and kids over for dinner. I fixed an 8 pound pork loin. Cut the loin in half and coated one with Colavita olive oil then gave it a very gernerous coating of whole rosemary and a dash of oregano and basil. The other half got an equally generous coating of coarse ground black pepper and health dash of sea salt. Wrapped both loins in saran wrap and left in the frig ovenight. Fired my 36'' WFO for about an hour, got the sides and lower dome up to about 500 C. Put both loins side by side on a metal broiler tray. Pushed the fire over to the side with 2 firebricks on edge between meat on fire. Rotated the pork every 15 min. and cooked for about 1.5- 2.0 hours. The firebricks on edge kept the meat from burning due to my lack of floor space. (I also had a 10'' iron skillet full of forno bravo gratin potatoes on side opposite fire.) Fed about 13 people.
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  • #2
    Re: Fatther's Day in MO

    Sounds abosolutely fabulous

    Peter
    Member WFO-AMB=WW

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