oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 01-29-2014, 02:57 PM   #1
Ruger410
Full Fledged Farker
 
Join Date: 08-18-13
Location: Eastern shore,maryland
Default Food ideas?

As some of you know I am new to this addiction .i want some ideas on some things to smoke. So far I have done a pork shoulder,2 slabs of St. Louis cuts,a meatloaf and 2 batches of ABT's .everything has came out awesome so far. So what the fark is next?
Ruger410 is offline   Reply With Quote


Old 01-29-2014, 03:02 PM   #2
MarleyMan
is one Smokin' Farker

 
MarleyMan's Avatar
 
Join Date: 01-10-09
Location: Ohio
Default

Chicken, Brisket, Chuck Roast (search "Pepper Stout Beef"), Fatties, Moink Balls, Leg of Lamb, Prime Rib etc...

The possibilities are endless
__________________
Humphrey's Qubed Box • 22.5 WSM • 22.5" OTS • BLUE Performer Beer • Wood • Orange Thermapen RIBS - 180 CLUB
Bark Brothers BBQ on Facebook
MarleyMan is offline   Reply With Quote


Old 01-29-2014, 03:05 PM   #3
16Adams
Quintessential Chatty Farker

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: X
Default

Meatloaf Cupcakes
__________________
Primo Oval XL, Tiernan SOB, The Pit Barrel Cooker, BGE-Mini, Blackstone Griddle in current rotation
16Adams is online now   Reply With Quote


Old 01-29-2014, 03:05 PM   #4
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

MOINKs and a fatty!!!!


nekkiid of course
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is offline   Reply With Quote


Thanks from:--->
Old 01-29-2014, 03:05 PM   #5
Ruger410
Full Fledged Farker
 
Join Date: 08-18-13
Location: Eastern shore,maryland
Default

Quote:
Originally Posted by MarleyMan View Post
Chicken, Brisket, Chuck Roast (search "Pepper Stout Beef"), Fatties, Moink Balls, Leg of Lamb, Prime Rib etc...

The possibilities are endless
A fatty sounds mouth watering. Brisket is my favorite thing to eat I love it,I'm just a little intimidated to cook one for some reason.
Ruger410 is offline   Reply With Quote


Old 01-29-2014, 03:07 PM   #6
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Go for it!
It's just a bigger piece of meat and there's tons of info here on how to do them.

Another good thing about the Brethren is there's always someone right here to help you out through any problems in your cook
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is offline   Reply With Quote


Old 01-29-2014, 03:07 PM   #7
Ruger410
Full Fledged Farker
 
Join Date: 08-18-13
Location: Eastern shore,maryland
Default

Quote:
Originally Posted by 16Adams View Post
Meatloaf Cupcakes
Hmm that sounds different. I'm sure it's great I love me some loaf
Ruger410 is offline   Reply With Quote


Old 01-29-2014, 03:09 PM   #8
Ruger410
Full Fledged Farker
 
Join Date: 08-18-13
Location: Eastern shore,maryland
Default

Quote:
Originally Posted by Diesel Dave View Post
MOINKs and a fatty!!!!


nekkiid of course
I just got me 2 bottles of plowboys today
Ruger410 is offline   Reply With Quote


Old 01-29-2014, 03:11 PM   #9
Ruger410
Full Fledged Farker
 
Join Date: 08-18-13
Location: Eastern shore,maryland
Default

Quote:
Originally Posted by Diesel Dave View Post
Go for it!
It's just a bigger piece of meat and there's tons of info here on how to do them.

Another good thing about the Brethren is there's always someone right here to help you out through any problems in your cook
I've been doin some reading on it lately . The brethren is awesome yall helped me a lot with my first cook
Ruger410 is offline   Reply With Quote


Thanks from:--->
Old 01-29-2014, 03:57 PM   #10
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Tri-tip and shoulder clod (had to go with things that weren't mentioned).
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote


Old 01-29-2014, 03:59 PM   #11
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Turkey
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Old 01-29-2014, 04:15 PM   #12
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

Turkey Legs
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Old 01-29-2014, 04:34 PM   #13
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

A tri tip is a must if you've never had one...
__________________
Matt
YOU WANNA THROWDOWN?

Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart
You're ordering Grilled Cheese?
Yes.

At a BBQ Joint???

Yes. What's the point in ordering BBQ? It's never as good as yours, dad.



Shagdog is offline   Reply With Quote


Old 01-29-2014, 04:36 PM   #14
Ruger410
Full Fledged Farker
 
Join Date: 08-18-13
Location: Eastern shore,maryland
Default

This is a totally different question but I was thinking if I had both my racks filled up on my WSM with different meats and getting done at different times . Does the grease/dripping from the top rack effect my food on the bottom rack?
Ruger410 is offline   Reply With Quote


Old 01-29-2014, 04:39 PM   #15
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by Ruger410 View Post
This is a totally different question but I was thinking if I had both my racks filled up on my WSM with different meats and getting done at different times . Does the grease/dripping from the top rack effect my food on the bottom rack?
other than making it delicious?
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:42 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.