View Full Version : Q-talk
- Calling all STOKER USERS
- Stoker or CyberQ II ?
- stainless steel satay(sate grill)
- Fonda MOINK
- Chicken Breast, Green Beans and Quinoa
- Traeger BBQ Rub substitute
- Square UDS? out of aluminum?
- Scooooreee!!
- so guess what won??
- Thanks to a few threads, surf-n-turf dinner
- Recipe: Patio Daddio Queso Dip (pic)
- Consideing my first smoker, pretty sure it's gonna be a Weber
- Looking for wood
- Pulled Chuck Roast Tips?
- Need help on a dual probe thermo
- Triple D
- Pulled Pork Calzone - pr0n
- Meat Selection
- Apple brine pecan smoked spatchcock chicken - Photos
- Help with first Pig please share your knowledge!
- New Braunfels Resto - Stripping inside of grill
- Restoring a 1987 Weber Kettle
- Why are my coals not burning?
- Spritzing fruit juice on ribs question
- New Toy!
- Air compressor tank as smoker?
- Pork shoulder "roast"???
- Brine Recipes Needed...
- Brisket, Butt & Lengua(Pron)
- Benefit Pork Butts are on
- Phubar's Ostrich with Zucchini and Nanner Pron
- Pizza on the BGE kicked my arse tonight
- Probes and Thermo question.
- Pork Butt & Turkey Parts w/pron
- burnt end tips
- Anyone ever use a La Caja China Box?
- Too lazy to smoke, so...
- Beer Can Chix w pron
- steppops' birthday brisket
- Gas Tank Safe ?
- "The Chambers Caper"
- You've got to try this - not Que
- Starting on a Whiskey Barrel Smoker (WBS) -
- First Brisket in First UDS (2nd Brisket Ever) w/ pr0n
- Thermometer Question
- Brisket cooking time 6lb 300-350F
- Weber Performer w/ cajun bandit or WSM
- Ranch Kettle Full of Meat & More...
- Beer tent comp today
- Just bought my first smoker, what do you guys think.
- The poor boy's Po' boy!
- Can you use just wood in smoker.
- IMT for wrapping meat w/out further cooking
- Temp control units on UDS?
- Drum Score
- It's Not a Sandwich, It's a MEATWICH! Pt.2
- Timing Question
- The Only Photo That Counts...
- Leg quarters, looks can be deceiving.
- Need a lesson on spare ribs anatomy
- Famous Dave's
- What should I smoke!?!? Hurry
- ya wanna know why i dont like bigbutz original??
- smoking beef tenderloin? Any suggestions?
- Coming Soon: A Review of Kosmo's Pork Soak
- Well what Do you think?
- Old Country
- Rub
- Help: What happens if ribs are cooked in 180F to 215F?? Jerky??
- Bo BQ Breakfast Sammy and more
- Where can I get this rub?
- Got wood, now what to do?
- Redfish on the Halfshell
- brisket in the end zone,on the uga.-ly drum!!
- Link up thread. Want a kettle? Got an extra Kettle?
- Art of thin blue
- I just cooked a chucky, 3 racks of ribs, a Boston Butt, 18 Chicken Thighs, Slaw, and Potato Salad, but I'm hungry
- Swedish MOINK Balls
- cooking capacity on a 120 gallon horizontal offset?
- another score
- Smoking a fresh Ham for the first time
- Babby Back Ribs too dry
- UDS Temp Question
- Salt roasted chicken & stroopwafel s'mores
- Boise Brethren, Where to Get Wood
- ??? on smoking 2 whole birds on UDS
- Holtsville Competition
- Boneless Ribs meat - the better Brisket :-)
- Pizza With The Moose: Beer & Butter Crust Pizza Two Ways
- Whats in the bag?? Pics...
- ABT's, Shroinks and Toinks.
- SpatchCocking on the smoker ??
- What to do?
- Anyone ever made their own MaidRite/steamed burger
- BGE+Turbo Grate+Flank Steak=Pron
- ? on ABT
- Huli Huli Chic and Mrs. Grails BTP Salad:
- first time smoke/grilling chicken hindquarters
- First file cabinet smoker build?
- boneless leg of lamb on the egg
- This weeks Que with pron
- Y@hoo story about bbq sauce
- Prawn pron
- Hard Working little Smokey Joe
- I think I've discovered nuclear fusion with my wsm
- Tri-Tip is Good But...
- Dessert Pork
- Sunday dinner with pron
- whole beef tenderloin done w/ reverse sear
- Minion Method
- Question for BGE owners
- First Brisket...thanks Bigabyte
- Temp guage condensation
- The B.O.B. (pic)
- Today's brisket w/pron
- Tomorrows menu
- Sirloin Pork Roast (bone in) on the UDS
- timing question
- gameday crawfish boil
- Lump ?????
- Sunday cook. Chicken and peppers
- Digital Thermometer Probe question...
- My Biggest Cook Yet! (Pron)
- Phubar's Italian Meatballs with Mac n Cheese Pron
- MY First UDS Whole chicken Smoke (Pron)
- Prime Brisket
- Replaced Fire Ring and Box, Grilled RibEyes
- CL Score???
- On the Marqee
- New Nor Cal Spicewine
- Back from Tenn.
- Had a busy week last week...
- Drums
- Marinating: Pressure or Vacuum
- what happened to my butt?
- Guacamole and pulled pork
- Bandera Fire Box Needed
- Corn cooker, Tamale steamer, Shrimp boil and all around tool for your arsenal!
- Spares on the UDS(PRON)
- Need Quick Tri Tip Help!
- Phubar's Dinner @ Hard Rock Cafe Amsterdam Pron
- Anyone ever tried one of these?
- Pig Faces
- New method with pork shoulder
- Reason for the stall
- And tonights dinner is....... (Pron Heavy)
- Pit design challenge - two oil drums only please
- How to screw up a perfectly good chicken - Pron
- Cambro Alternative
- Mahi Mahi lotsa pron
- Patio pron?
- Weekend Q with Pron
- pork shoulder [picnic]
- Today's Breakfast...
- My New Kids
- Meadowcreek PR60-Decent smoker too??
- The inside out stuffed pepper! (my first attempt at a fatty)
- Reverse sear ribeye with Pulled mac & cheese (pron heavy)
- pecan grilled ribeyes & maters w/ the fixinz
- Aussie fUsioN Po'Boy
- Lake last weekend
- Troop - 744th Army Reserve - NH
- Chicken fajitas with homemade tortillas
- Going for it!
- Chef's block (like writer's block) help!
- Buying a Quarter Cow
- UDS Charcoal Basket coal-to-wood ratios
- Need help for camping trip.
- Paint stripper to remove drum lining
- Waiting for my Turn/er
- So what the heck is THIS......?
- Lunchtime leftovers (again) ........ YIPEE!
- How to build an egg cooker on the cheap...
- Some Sirloin Kabobs on the CharGriller
- 2-1-10 Ribs on a WSM W/pron
- Set your DVRs -> Man vs. Food and Pitmasters
- Cabinet Smokers: Gravity Feed vs Water Pan
- Need advice Building a smoker/bbq pitt
- Pulled Pork and Smoked Chipotle Peach Salsa
- Big Beefy Bacon Cheeseburger
- My first modification
- Beef Chuck Roast
- JOS August Class- My Journal
- Radio Show Line Up For Tonight...
- Butch Lupinetti Dies
- first good controled cook on the new uds
- 1st smoked chicken legs on UDS - with Pron...
- Suggestions for transport and storage of Fresh Alaskan Salmon
- Lasagna Big Green Egg Style… PRON
- I was hungry.....
- how hot is hot???
- Phubar's BeePhsteak n Phries Pron
- Is this a decent CL find??????
- Scrambled Eggs and BBQ Sauce
- Mac & Cheese ?
- Adam Lang recipe (pulled pork, pron later)
- Smoked Apple Dumplins
- Carne Asada and Shrimp Tacos w/ pron
- 2 55gl Drums and an beat up Weber in North Hollywood
- Leftover Tenderloin
- A SIDE Sitdown with Pitmaster's Creator
- Pork steaks with pron.
- Turtle Burgers
- Where to find 18.5 WSM replacement bottom grate?
- Chicken and rub
- Ribs on the egg
- No pizza stone, on the grate or on a pan?
- Medium BGE
- ET-73 Antenna Mod Electronics Pron
- Beer Can Chicken & Italian Potatoes w/ pics
- Portuguese ABT's
- need a drum in nor cal
- Brisket envy-man vs food
- "Do you feel like grilling when it's this HOT?"
- Salmon with Plantains
- "Country Style" ribs, squash, and smothered taters on the grill
- Last Night's Supper
- Clod?
- mold in my Spicewine
- Need Barbeque Cookbook Recomendations
- 1st UDS
- smoked chicken,, my ultimate challenge
- Rotisserie Huli Huli chicken
- Looking for UDS Exhaust Pipe Ideas...
- Scallops, Steaks and Waffles oh my!
- stuffing my 1st pig
- Good deal on propane and tank
- My Rub is Not Sticking!!
- First brisket
- Ash's BBQ Library now Open!
- First 3-2-1 ribs -- Fail80%/Win20% -- Advice Please
- First pork butt need HELP!!!!
- First attempt at making BCC on my smoker
- Solid Red Clay as good as Firebrick
- Baby back ribs
- Tri-Tip version 2.0 Pron
- The Neely are making pig candy
- Soaking wood?
- BBQ Pitmasters live post room
- Rotisserie Shopping
- Used Kamado Joe with Hair line fracture
- 25 lb. Brisket in a UDS...please advise...
- Phubar's "Happy Phriday Pharkers...what's Smoking this Weekend?"
- Santa Maria Style TRI-TIP & Potato w/ Competition Style Corn
- Half Hog Cook
- Anybody use Panola Clear Hot Sauce?
- Brisket fat versus Butt fat
- First Moose on the UDS
- Tips on an Ole Hickory Pit
- Spare rib trimmings sausage
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