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Pork shoulder sandwiches - 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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Pork shoulder sandwiches

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  • Pork shoulder sandwiches

    I cooked up a 5 1/2 lb. pork shoulder yesterday. I fired the oven up around 7 in the morning for an hour, then let it cool down with the door half open. I browned the shoulder in a cast iron pan with some salt and pepper, then poured a mixture of palm/brown sugar, garlic, paprika de la vera dulce, juice from 1/2 a lime and water over the shoulder. Tossed in some onion, carrot, coriander seed, and red pepper, then placed it in the oven around noon. The temperature was around 400. I left it alone for two hours, then turned it and put it back in for another 2 1/2 hours. After letting the shoulder rest for half an hour, it was ready to go. Man, that was delicious! I made some rolls to make sandwiches, too (Clayton's recipe for hamburger buns with 1 cup of whole wheat flour and about 1/4 cup of my sour starter). We sliced some Irish cheddar and some mild gurkens (similar to bread and butter pickles). I'll be making this again!
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