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Posting photos?

BamaBackdraftBamaBackdraft Posts: 318
edited 10:31AM in EggHead Forum
How do you put photos on the forum? Looked at TNW site and it had my poor pea brain spinning. Is there a place for a computer idiot to learn how to do this? May have to wait on my computer guru son in law to walk me through it.


  • This is how I do it.

    First open an account on Photo Bucket. I have a free PB account and it is all I need. Once you are signed on to PB Click the options link in the "photos from my PC" block and set your image size to 800X600. Then click save. Finally click on the browse button and find the photos you want to store. Once you have the photos selected click "Upload". This will take a few minutes for them to load. The rest is down hill from there. Now that your photos are stored on the net. Just open your PB account find the photo you would like to post and click the "IMG Code" under the photo you want. It should automatically copy that image to your clipboard. Return to the forum and either right click and select paste or you could just hold down the "CTRL" button and hit the V key. this action will paste your link to your message. "CTRL V" works for Internet Explorer format. Not sure if that is what you are using. It is relatively easy once you try it.

  • Thanks Mike. Will try it again
  • Good looking ribs. These didn't suck.

  • I like dry sometimes but the wet ones are hard to beat in my book. If I have time to let the rub marinate overnite the drys are awsome also.
  • I like dry too.


  • Thats what I'm talking about! Your killing me this close to lunch. Looks like ribs this weekend! My daughter lives in Memphis and brings me some good rubs from the Rendevous, Neelys, Corkys and others. Like Neelys the best but they are all good.
  • Dats some good lookin ribs

    Can't help myself :laugh: :laugh:

  • The first photo has Rendezvous Rub on them. The other one has Willingham's. Both are very good in my book. I've used Bad Byron's, Dizzy Pig, Holland Grill Carolina Seasoning, BGE Maple, and John Henry Pecan. All are good on ribs. Can't say I have a favorite.
  • Sorry see post above yours. Answered in wrong spot
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