Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 04-11-2014, 06:37 AM   #1
somebody shut me the fark up.

Phubar's Avatar
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default "Happy Phriday Pharkers,what's Smoking this Weekend?"

Tonight Phish 'n Chips and Bangers 'n Mash.

Have Phun y'alls!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote

Thanks from: --->
Old 04-11-2014, 06:49 AM   #2
somebody shut me the fark up.

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

It the North Texas Bash, so smell for us!

Tonight I'm doing chicken thighs, corn on the cob and zucchini.

Tomorrow I'm doing 2 naked fatties with biscuits, a lamb loaf, and bourbon pecan pie.
***** 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 online now   Reply With Quote

Thanks from:--->
Old 04-11-2014, 07:28 AM   #3
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

No smoking for me at the bash, but I'll help as needed and eat plenty. Bringing supplies, potato salad and pretzel salad.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote

Old 04-11-2014, 08:56 AM   #4
is one Smokin' Farker

smokainmuskoka's Avatar
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada

Sunday brisket w the BIL?SIL.
1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.
smokainmuskoka is offline   Reply With Quote

Old 04-11-2014, 08:59 AM   #5
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX

Brisket and ribs at the bash tomorrow, grilling up a week's worth of meats on Sunday.
DaveAlvarado is offline   Reply With Quote

Old 04-11-2014, 09:00 AM   #6
Full Fledged Farker
Waterboy12's Avatar
Join Date: 12-08-13
Location: Monroe,North Carolina

11lbs pork loin and a meat loaf for my soon To be wife's birthday
Lang 36 Deluxe Patio, Lang 84 original, 18.5" WSM, Weber Performer Gold.
Waterboy12 is offline   Reply With Quote

Old 04-11-2014, 09:01 AM   #7
Terry Hesticles
Knows what a fatty is.
Join Date: 09-13-12
Location: Edmond, OK

This past week was my last week working Sun-Thurs. Starting next week, I go M-F. Usually, my wife and daughter have yoga class on Sundays and my mom ends up watching our 10 month old twins. She does this as a Grandma favor and it's more of a treat for her than it is a chore, but she still does it for free and this weekend we'll be showing our thanks.

So, I'm going tomorrow morning to pick up 4 whole chickens and ingredients to make a brine to start after I get back from the store. Late morning Sunday I'll spatchcock them, rub them, and throw them on the UDS. I think I'll probably sauce/glaze two of them, leave the other two dry.
Terry Hesticles is offline   Reply With Quote

Old 04-11-2014, 09:05 AM   #8
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl

Back at ya there Phu!

Just some spares today, and maybe grind a little sausage up tomorrow.
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote

Thanks from:--->
Old 04-11-2014, 09:07 AM   #9
is one Smokin' Farker

Smokesignalsfromtx's Avatar
Join Date: 07-29-13
Location: Fort Worth, Tx

Picked up this Bad Boy yesterday. Seasoned it up, and gunna christen it with some yard bird tonight, and maybe a brisket tomorrow.
Backwoods Party G2, Backwoods Chubby G2, Weber OTG 22.5 (Homer series, RIP), Weber OTG 22.5, WSM 22.5, WSM 18.5, Weber Jumbo Joe, Weber Smokey Joe, Guru DX2 (X3), Insainly Fast RED THERMOPEN MK4, Super, Duper Fast RED THERMOPEN, Maverick 732,733, Weber S-330, Blackstone Flat Grill, Brinkman Electric Gourmet(X2) "The Twins"

Smokesignalsfromtx is offline   Reply With Quote

Old 04-11-2014, 09:14 AM   #10
On the road to being a farker
Join Date: 01-14-13
Location: Oskaloosa, IA

Today couple racks of spare ribs. Sat night for Sunday lunch brisket. And painting the kitchen in between
jhuyser is offline   Reply With Quote

Old 04-11-2014, 09:52 AM   #11
Knows what a fatty is.

Join Date: 01-29-14
Location: Myrtle Beach, SC

Doing a couple of racks of Baby Backs tomorrow. Smoking 2 loaf pan chickens Sunday. Haven't decided on what sides for them yet. And of course the obligatory alcoholic beverages !
[COLOR=Blue][I]Weber 22.5 Gold - MES 40 - Maker's Mark 5 Gasser[/I][/COLOR]
[COLOR=Red][I]SC BBQ Association[/I][/COLOR]
mtm29575 is offline   Reply With Quote

Old 04-11-2014, 09:56 AM   #12
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa

Going to try my luck on some pork burnt ends. Have been on my mind since seeing a post.
Ron-Born and proudly raised in New Orleans, Louisiana
Pastry Chef
Weber 22.5 Kettle,Blackstone 36 Griddle,UDS
Shirley Fabrication 24x50 RF with warmer(Boss Hogg)

Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.
Bigr314 is offline   Reply With Quote

Old 04-11-2014, 10:19 AM   #13
Got Wood.
Join Date: 03-31-14
Location: Peterborough Canada

Going to take my first shot at a Brisket on Sunday. Might become the new Masters Sunday tradition if it works out.
golfnugget is offline   Reply With Quote

Old 04-11-2014, 10:28 AM   #14
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Dunno yet. Gonna go see the butcher to get some chuck to grind Phor burgers tonight (will be adding pork rib meat in there) and while I'm there I'll see what looks good.

Have a great weekend!

Here's whats Phlying over Utrecht this weekend:

50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote

Thanks from:--->
Old 04-11-2014, 10:28 AM   #15
On the road to being a farker
GT-Q's Avatar
Join Date: 08-05-13
Location: Chickamauga, Ga

Ribs and Chicken. It's officially competition practice. But really it's just an excuse for smoking something.
Michael. Comp team "Q-inator!", Southern Q Limo.
GT-Q is offline   Reply With Quote


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 09:22 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts