View Full Version : Q-talk
- Grilling question
- Whole Snapper Pan Asian.. Mainly Thai Interpretation.
- Red Chops
- Dinner from the garden
- Sunday Dinner Teaser Pron
- and away we go!
- Present from my wife finished Pron
- Rib trimmings??
- Turkey breasts on the UDS
- Rooster Sauce
- Just finishing up a couple Butts, been a full day of smoking...
- Wings - first run with smoker and types of wings
- Recipe: Memphis-stlye Country Ribs (pics)
- Rotisserie Trout a la Avalanche Lake
- What to do with my UDS?
- The Week in Review
- Suggestions for a remote probe?
- Replacement Thermo Probes
- Sunday's cooking....
- scallops and red snapper on the egg
- I went to the butcher shop.......
- Another Tri-Tip thread...
- Masonry vs Metal Pit Smokers
- First Cook on the UDS
- Three trusty drums and a Weber,
- what is the correct way to slice a tri-tip?
- #3 & #4 - Pron & Weber modding
- UDS - Seasoning - Foul Smells Normal??? Advice Please
- KCBS Question???
- Quick Pork Ribs Smell Question...
- pickled jalapenos juice
- Weber Quality
- First Chuck
- CL Score: 22.5 Inch Weber Donor for my FrankenWeber Pizza Oven
- Stumps or Backwoods?
- Experiment: Smoked Bacon-Burgers & Garlic Corn on The Cob
- Yet another Trip tip thread
- 16 lb brisket
- Grilled Chicken w/ Yardbird Rub (pics included)
- cost of sandblasting a 250 gallon smoker
- tri-tip on the egg......(my first one)
- Featherbone Pron
- Side dish help!!!!
- Grilled Buffalo Wings
- Whats you favorite wing sauce!!
- leapfrog yardbird
- Fillet and Potatoes on the grill (pr0n)...
- Lomo al Trapo - Beef in a Towel (mega pron)
- Just picked up a 60 gal air compressor tank.
- My Baby Girl's B-Day - My New Smoker - The Band... Pron
- Definite must try Rubs
- Pork Steaks on the Weber
- I need a caribbean Jerk Rub Recipe
- Ribs using "The Rub Co." Rub
- portable quality gas bbq
- New PDS (Pretty Drum Smoker) build.
- Just a little pulled pork sammy w/pron
- First overnighter (Pron)
- Anyone familiar with Pitmaker BBQ pits?
- First big cook on the Pro Q
- Over 30 pizzas / one 22.5 kettle / major pron...
- Oak Score of the Century.. now I need help!
- Phubar's Lowland Smokers Phirst Comp @ Genk,Belgium...Mega Pron
- Sunday night dinner
- BBQ Pit Masters Episode 4
- Not getting smoke flavor
- Looking for a bacon-wrapped BBQ Scramp sauce recipe
- FREE pear wood in St. Louis
- Rattle Snake Tails
- A proper grill cover for a Weber?
- Some Chinese BBQ Pork
- Crazy First Pork Ribs...
- FEC troubleshooting
- Pork Butt Question! (Help)
- Fatty to the rescue
- More Smoker time with Pron
- monday's smokin'
- Big Green Egg rehab
- Need suggestions with misc. pork
- How I grill my Walleye
- ABT's, Jap Shrimp Boats and Chix
- 6OTH B-day and like a kid in a candy store,
- Is all fruitwood the same?
- Red Oak
- First Whole Hog. Think Im Ready.
- MOINK Ball video
- Your "Go To" Mail Order BBQ Websites
- A Holy Meal...
- It Happened.
- Marinated Skirt Steak with Garlic and Cilantro
- Potential future smoker...
- Question for KCquer
- BBQ "Ingredient Challenge" among Friends
- The most marbled tri-tip I've ever seen...
- Restaurant Depot
- "FRANKENSMOKER" Completed
- cheap spices & a great cook
- My old Weber Kettle is coming home!
- Pizza - dough w/ new bosch mixer & stone set up on BGE
- Chickens
- Phubar's Ostrich with Pipe Rigate and Coeur de Boeuf Pron
- brisket 8 hours in a cooler???
- Pulled Pork Finishing Sauce
- Fast Eddy's Cookshack Pellet grill...
- What do food expiration dates really mean?
- 22.5 WSM & Guru Questions
- Keeping the temperature at 250
- Sale going on......
- You can't get this at the Drive thru
- Recipe: Killer Slaw (pic)
- Pizza making with God Daughters
- My first briskets
- Anyone ever use this Thermapen comp thermometer from Taylor?
- first UDS brisket (heavy pron)
- Thermapen question
- Pitmasters gaff (?)
- Custom Temp Controller
- Restaurant Quality Burgers at Home
- On The Radio Show Tonight...
- Fresh cayenne peppers....what to do?
- Bacon Cone Scotch Egg Sundae! (Pron)
- Meadowcreek SQ36
- Backwoods & Guru Combo help please
- Smackers Smoker
- New UDS
- New Smoker Decision - Chubby or BSK?
- Sausage stuffer
- Mailman makes me Happy
- Best in the West Rib Cookoff....Off to eat ribs
- Cheesy MOINKS! (Pr0n)
- Little Brown Egg Smoker
- Weber Kettle Ash Tool
- My Bacon Avocado Lettuce Tomato Sammie
- Mexican Chorizo
- Green wood vs. dried wood
- Elderberry as a smoke wood?
- Smithfield Spare Ribs Salt Content Question
- Apps and Sides
- ID my free ceramic grill
- First overnighter...
- Suggestions for chicken drummies on the UDS?
- My take on pizza margherita
- Smoked Pork Rellanos
- Stufz Burger Press
- SuperThick Ribeye how-to?
- Fresh Dove
- Fajitas at 2am
- Good Luck BigMista (Neil)!
- Kingsford on Sale
- plans for this weekend
- vacume sealer packaging
- Outside Temperature of a UDS
- Boat trailer for a large smoker?
- brisket points?
- Butchers for Non Comp cooks
- Cut Question??
- Water pan steam + smoke = More smoke on meat?
- September 2, 2010 BBQ Pitmasters discussion (Fourth episode)
- DIY Smoker
- Restaurant Depot - Now I'm confused!
- Cuban Sandwich inspired pizza. (Pron)
- Propane Tank = Upright Smoker??
- Phubar's Neighbour Pron Pt.4
- Timing is Everything,
- I Hope I Have Enough Charcoal For The Holiday
- BBQ Sliders???
- Holding Temperature?
- Best BBQ Ever!!!
- Newbie looking for advice on next smoker
- Fire starters
- Insulated blankets for Meadow Creek TS models
- Fuel Stall?
- Bonless Chuck Steak on the Weber
- Brisket in a pan. How to?
- What are you eating during Pit Masters?
- Trigg's Finishing Sauce (Glaze)
- Smoker build input
- whole chicken questions?????
- Tri-tip on the Egg
- Help me fill out this rub order!
- Blues Hog Question
- Couple Questions About Trimming & Freezing Ribs
- Need Some Help Locating some items
- Happy Friday Farkers...What's Smokin' This Holiday Weekend?...
- What's your favorite pizza sauce?
- Food Saver Rolls one EBay (50')
- 3 Brethren, One Pitmaster (an interview)
- It's Not BBQ, But It's Breakfast For Today
- Brick oven beef ribs, moink balls, etc...
- New (to me) BBQ
- Last night's BBQ Pitmaster
- How long will this shoulder take?
- Smoking bratwurst?
- Woohoo Stoker Ordered!
- Wicked Good
- curing sausage?
- Sausage Help
- Jack's Old South BBQ Memories Class
- beginner smoker having trouble
- Bite through skin?
- need list for competition
- Smoking Gun
- I went and did it....
- Smokin' Earl?
- Rd
- blackberry abt's?
- BBQ Classes
- Weekend brisket
- Pulled Pork w/ Blues Hog Tennessee Red (pics included)
- Venison Help!!!!!!
- propane portable bradley smoker
- Friday night supper
- BBQ Grail and Patio Daddio inspired club sand (PRON)
- About to pull the trigger on wsm or apollo-aka-proq20
- Oh No! hung out to dry by my own wife!
- Gonna Pull the Trigger on a Stoker...
- Build a Smoker Out of It!
- Labor Day 2010 MOINK Ball Certification Is Open
- First cook on my UDS
- what temp will a chuckie shred?
- Got a huge pork butt and I need help
- New First Time UDS
- Altoids Sours BBQ Grill
- Fatty 'Cue on Fox News this Morning
- Dirty Job & #1 Helper
- Chicken emergency! -
- Must of spoiled the kids-
- First time smoking, need help.
- La
- Rookie Rib Question....Cook time by weight or Style
- Prime Rib on my UDS Questions
- Chicken breast and peppers
- Michlitch Spokane Spice Company
- Paul Kirk's class? Worth it???
- Chuck Eye........advice needed
- I think the old offset is in a mood today.
- IBCA Any thoughts?
- Is There Any Thing Better.......
- West Slope BBQ Association
- My first post, and it's on a UDS
- Glazed Ham a la Johnny Cash
- New charcoal basket
- Nuff said
- International Bacon Day - Breakfast
- Not Exactly Q but....Del and PA Brethren
- Best way to clean water bowl in WSM...I messed up.
- Blues Hog sauce ratio
- rotel, jalapeno, BRISKET, cheese dip
- Cowzilla!
- One of those days
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved