#11  
Old 01-24-2011, 09:25 PM
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Default Re: whole Lamb

Quote:
Originally Posted by brickie in oz View Post
You have to have the pic hosted off site, copy the image URL, click the and insert the image URL.
Simple.
So, you're saying the max picture size is different because it is hosted at another site and not an attachment?

Thanks
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  #12  
Old 01-24-2011, 09:27 PM
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Default Re: whole Lamb

Correct.
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  #13  
Old 01-25-2011, 06:01 AM
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Default Re: whole Lamb

You can also host it here. On the front forum page hit the tab "photogallery" then hit "upload" on the page that comes up.
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Old 01-25-2011, 12:51 PM
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Default Re: whole Lamb

So you can too...

Its set to 1 pic at a time though like the attachments upload, its a slow way to upload a pic 1 at a time.
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  #15  
Old 01-25-2011, 04:33 PM
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Default Re: whole Lamb

Quote:
Originally Posted by dmun View Post
You can also host it here. On the front forum page hit the tab "photogallery" then hit "upload" on the page that comes up.
Quote:
Originally Posted by brickie in oz View Post
So you can too...

Its set to 1 pic at a time though like the attachments upload, its a slow way to upload a pic 1 at a time.
Thanks for filling in some more gaps in my education

I'll work on it.
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  #16  
Old 01-26-2011, 03:37 AM
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Default Re: whole Lamb

Does anybody know about posting from facebook? It doesn't seem to render =>

The image is coming from a public page with no privacy settings.
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  #17  
Old 01-28-2011, 01:20 AM
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Default Re: whole Lamb

Well I bought the lamb today nice and small about 22Lbs.

So tomorrow is D Day and I must say I am quite nervous, not sure if I will heat the oven and take out the fire and cook with the retained heat or heat the oven and leave the door off and cook with a small coal fire feed with wet rosemary to smoke the meat??

We shall see which way I decide to go tomorrow..........

Either way it will be a biggest test so far for my little project.
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Old 01-28-2011, 01:28 AM
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Default Re: whole Lamb

Ive always liked a fire or coals when cooking, if you add twigs or bark to it you get a nice smoky flavour.
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Old 01-28-2011, 09:45 AM
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Default Re: whole Lamb

Quote:
Originally Posted by JD07 View Post
Well I bought the lamb today nice and small about 22Lbs.

So tomorrow is D Day and I must say I am quite nervous, not sure if I will heat the oven and take out the fire and cook with the retained heat or heat the oven and leave the door off and cook with a small coal fire feed with wet rosemary to smoke the meat??

We shall see which way I decide to go tomorrow..........

Either way it will be a biggest test so far for my little project.
Glad to see this thread back on track. If you can take pics during prep, cooking and of course the finished product, I would love to see them posted.

Where are you going to cut up the tasty little animal? Last year at a buddy's house we did a pig on a spit which came out beautiful, but about the time it was time to take it off spit, we all kind of looked at each other and said "Now What?!" We ended up putting a towel around the edge of his kitchen island and went to town on it.

My vote would be get the oven good and hot then let the fire die down a little, but keep it going with small amounts of wood. Just reading your post I am getting hungry!! (I just sent my wife to the store for game hens and I am gonna fire up my WFO at noon!).

Good luck and let us know how it turns out.

Eric.

P.S. Don't forget the cracked garlic cloves and red wine, the garlic is for the lamb and the red wine is for the cook(s)!
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  #20  
Old 01-29-2011, 08:50 PM
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Default Re: whole Lamb

Ok things went better than I could have expected. First off I made sure I had all the ingredients.

Spices


Wood


Beer


And Fire
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