View Full Version : Q-talk
- If you're a BBQ Pitmasters TV Show Fan...
- Anyone used American Wood Fiber pellets?
- So. Cal Brethren - Royal Oak Charcoal
- Never again !!!!!!!!!!!!!
- To Pre-heat or not?
- Arizona Rub
- Jambalaya Stuffed Chicken Breast
- Pork Chops, and a first attempt at pron.
- Pork steaks on a weber
- Is there any way to keep comercial products longer?
- Ribs...
- Hank Daddy's Barbecue is pleased to Announce the birth of its new toy
- MidEvil UDS...with Pron
- Which traeger Thermostat controller?
- Tying down smokers
- "Important" $10.00 OFF ALL BBQ Banners for the 4th of July
- Office Party
- Do you wash your meat?
- Fajitas...gasser or coal fire?
- Tuna Discovery
- You Know You Want To Try This...
- Remember when "smoking a fatty" meant...
- pron for prons sake (heavy pron, or pron heavy)
- Chicken, mushrooms, and Fat oh my! (pr0n)
- firemans field day chicken
- Moose's Tandoori Chicken
- Butcher BBQ Brisket Injection question
- MOINK Balls
- Bone in vs bone out?
- BGE Score ...Couple of questions
- DFW Brisket
- Lion burgers
- Offset for $200, what say you?
- Smoked and Grilled Bologna Sammie
- Good thing about living Memphis where theres over a 100 BBQ Joints, Local Charcoal, Cheap and by the Pallet!
- Hobart Handler 175 Price??
- Need Advice. Drum's former contents
- UDS coating
- Smoked Hams Receipes
- Birthday Steaks
- MOINKxperiment - with pron
- water in my uds...........
- HY-VEE 1.00 / # Spare Ribs Thurs & Fri Only!!
- A Couple of Questions - Knives
- BGE Warranty ? Fire Grate
- Carne Asada with PrOn
- Baby Back Ribs.. in progress with pron
- Three bostons w/pics
- Membrane
- yield question
- Luau next week.
- Meatopia: BBQ NYC?
- Whole turkey breasts at Restaurant Depot?
- Mexican Mesquite Hardwood (Might be lump) charcoal question
- Pork Tenderloin
- Dehydrators
- Pizza on the grill/ smoker
- How do yall stuff your fatty?
- How much sauce?
- Chicken help
- Need Help!
- Fish Tacos OMG!!!! Pron......
- Help with using a Weber Performer as a Smoker
- Backwoods Owners Advice Please
- What is 3-2-1; 3-1-1, etc
- Ribs... Cut em in half?
- Just some meat and tatoes...
- Mad scientists helping eachother out?
- BBQ Associations Tab
- Harbor Freight Torch
- Vac sealing and storage - fridge or freezer?
- BBQ Brethren Small Build (less that 75 Gallon)
- BBQ Brethren Medium build (between 76 - 249 Gallons)
- BBQ Brethren Large Build (Larger than 250 Gallons)
- Fatty piston
- 4 butts on a WSM timing
- Soprano Sausages
- Happy Friday Farkers...What's Smokin' This Weekend?
- I had an idea!
- Apple wood Northport NY
- Skin on Pork Shoulder?
- RD Score
- Indirect chicken on the bge
- Guru Troubles?
- A brisket sammich..
- Da’ Loaded Sausage On The Mini… Pron
- Campfire Porkloins
- More suggestions
- What is the best lump charcoal out there?
- Ribs from a couple weeks ago
- Smoking Reunion
- Is warranty on Traeger transferrable?
- Help Eye of Round Roast
- Mini Score + inside info tip for Smokey Joe owners
- Friday Evening PRON
- First controlled run: UDS
- Newest UDS finished, some brisket porn
- The Large Quantity Barbecue
- All Packed Up For The Wild West Eggfest
- First non "bone in" boston butt
- Pizza Step by Step
- New name, new Logo.
- Rained on a half full basket
- my first wings on the adjustable rig on the egg
- Are truly good bbq restaurants a dying breed?
- Traeger BBQ 025, Need Help!!
- Is that a 22.5" WSM in your pocket or you just happy to see me??
- Where to buy rubs (cheapest site)
- Homemade Tomato Soup
- where do I put the exhaust???
- TAMALES-Green Chili Sauce, LOTS of PICS!!
- Is the meat still good?
- Re heating a Fatty
- Jimmy Dean Back Ribs
- Bandera Wheel Inserts
- recipe link
- Simple Ribeye
- any good?
- First time smoking ribs
- Incomplete Burn! Help!
- Cured Bone-In Pork Loin
- Chuckie Question
- Am I the only one...
- uds
- Raspberry Chipotle Rub Recipe??
- magnum UDS build question
- Wings and ABT's...It's What's For Lunch
- Smoked Oysters
- ribs are done
- Hot and fast Angus brisky pron
- Big Red Ready to leave the shop (7 pics)
- WSM meat cooking order 18 /12" cooker
- Sold my second child.
- 3-2-1 (sort of)
- Dennessey and Phubar's Birthday Party (2nd halPh)
- One Question Only
- today's firewire kabobs on CI on the egg
- Ribs on the Egg
- Beef Chuck Roast
- Looking for an electric smoker
- Pitmasters Take over NYC
- The 2nd Best Burger I've Ever Had
- hot n fast brisket in a kettle
- Smoked glazed chicken
- BigMista comes to town, and Desert Dweller scores!
- California Dreaming
- Bacon Wrapped Bacon
- Mama Guido's Meatballs (Not Q)
- Who is up late SMOKIN’
- Termites
- Looking for a chicken Brine
- Genetic enhanced Salmon nearing approval
- First time poster. First fatty.
- Memphis Smoke Royal Oak, Mich. may be changed into a canteena
- Help with brisket
- My First Eggfest Was A Blast
- Harvesting Tomatoes @ 16 Weeks
- Saturdays sampler
- Second round of MOINKS w/ pron
- Best way to do tri-tip?
- Chicken wings Silver lake practice w/small pron!
- anyone got a BBQ sauce recipe??
- Smoked Hot Wings - Resurrecting an Old Thread
- Quick Question B4 I cut Ham?????????
- ABT's - Your best recipe
- Analog Thermometer needed
- Craig's List Score
- Spar Rib Question (stupid)
- Charcoal burn and smoke on UDS
- too late to talk me out of it
- barbacoa anyone!
- carne asada pizza and a new addition
- Saiko- 4 spare racks of spares on...
- Got Rice? Pacific Rim Sausage Sandwich
- Drum roll please
- The simple stuff
- First rack on new Weber Gold
- Rookie needs help
- Montana Eggfest
- Trailer Progress
- Bark Spiral Fatty (pr0n)
- Use for leftover fattie
- Free Country Bob's Original Sauce
- Green Mountain Pellet Poopers
- Stuffed Pork Loin w/ pron
- Trader Joe's Marinaded Rack of Lamb
- What are you cooking for the 4th?
- Need outdoor grilled fish pictures
- Grilled Asparagus?
- Wanted Gyro type fatty
- Free WSM 18.5 "Thank You"
- Just some chicken and ribs (Pron)
- Ribs for my First Smoke
- Lamb in the oven (Pic heavy)
- McLintocks Trail Camp Beans
- UDS is finished ! But I have a question ?
- Journal
- Dad's retirement party (pron heavy)
- beef ribs on Weber Kettle (pics)
- Kosmos pork Injection
- stuffed peppers, pseudo phatty and gyro's on the egg
- Question
- Eye of Round on the drum with pron
- What thermometer to buy?
- Wild Turkey!!
- long time no posts ( Lots o Pron )
- Hot Sauce
- My cousin's rib comp
- New traeger 180 thermostat..ebay rocks also
- Finger Food
- 150 lbs in two cooks!
- Recipe Ideas for Grilling Flounder?
- Choice Ribeye PRON
- I think I may have ruined my butt
- Plowboy's Rubs
- Chicken Challenged!!!
- Chuckie, fattie, and moinks oh my! (pron)
- The food doesn't last long enough
- Grilled Corn and Cheeseburgers
- Briskey reheating question
- Brisket
- Turkey Brine
- brisket burnt ends
- My new smokers maiden voyage w/pron
- Brisket Recipe
- Chargriller
- 1st Brisket, burnt ends question
- Two Pork Shoulders for picnic w/ pics
- What not to do with a UDS...PRON!
- Gobblezilla - Monster 18lb Turkey Breast Pron
- Rib Differences?
- Drying / dehydrating brown sugar - help
- Sparerib PRON
- Hey I just passed the Cusser!!!!
- Q100 owners
- 15 pound pork shoulders in progress w/Pron!
- Does the size of my butt matter?
- smoked corn
- First MOINK Balls
- The Today Show & Chicken Lollipops
- Maple Syrup Butt Injection
- Meet my Meat....
- Fired Up The Char-Griller and Made Some Wings on a Stick
- Tequilla Lime Flatiron Steaks meet Bubba Keg
- Brisket anatomy 101
- What do you use to start your fire?
- Danger, danger Will Robinson.
- First Cook on the new Bubba Keg
- 275 Gal Oil Tank BBQ Build
- What do you slop on top?
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