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- wild hog and bologna????
- WSM 18.5" or 22.5"
- Brisket drippings
- Bbq guru questions
- Bacon bacon bacon
- Price of BGE XL
- First UDS, First cook!!!!
- When not to use your offset?
- OK let's get crazy
- fruit wood charcoal
- Campfire baskets
- Summer Sausage Question
- BGE Table Options
- Spiral cut/stuffed pork loin
- I know I make these too often....
- Stoker Food Probes, or other option?
- Roast...Sear First Or Smoke First?
- faux burnt ends - chuckie style
- Different kind of smoker
- Look what followed me home
- Stoker Customer Service
- Re-heat question
- Carnivore chipotle cheddar scones
- Smokenator
- Do you prefer the top or bottom
- spiral stuffed pork loin-FAIL
- Any tips for running a Guru
- What are you suggestion for pre-cooking and serving later
- Bayou Classic Cypress Ceramic Grill
- What to do with deer steaks
- Pastrami...........Again
- Hey Farkers!...It's Friday...What's Smokin' This Weekend?
- A Thank You To The Brethren!!!!!!, and some late Thanksgiving pics.
- Time To Upgrade
- New Weber Genesis N-S vs E-W burners
- Favorite way to cook a whole chicken?
- First Turkey on the Traeger
- Spreading the UDS/Brethren love...
- Reds vs. Russets
- Recipe: All-Purpose BBQ Seasoning (pic)
- Oh No! Not another Redhead??
- Compensating for cold weather on OTG
- How long do rubs stay fresh?
- BGE Eggcessories
- Something special for the Eggplant lovers in the crowd
- brisket on a traeger
- Beefy Bite Appetizers
- Soker Digital with Pellet Feeder
- Hoochie Coochie Loins - NEW Video and Pron Lesson
- christmas cook. what would you choose?
- Secret to a great Porkchop (Request)
- FEC 100/ pellet user's
- Cooking At Minus 30C
- Bbq basket raffle- ends saturday
- Some Holiday Desserts
- More Smoke From A Pellet Pooper- Theory
- Grill Light Opinions
- Chimney on UDS -- needed?
- Great Product!
- Hi... I mmmmeat.. and im a virgin
- uds charcoal basket?
- Smart and Final brisket
- Warming up the UDS
- fresh hams smoking experience
- Internal Temperature
- Sun Ovens
- Phubar's Padawan Quiche Qake Pron
- Phubar's Padawan UDS
- Ribs, Brisket and ABT's (pron heavy)
- WSM 22 learning curve - wild temp variations
- Another holiday dessert
- Moink balls
- Craigslist score!
- UDS Temperature offsets
- Fresh salmon and crab stuffed potatoes on the bge
- 2" pork chops
- Summer sausage
- A Tragedy of Epic Proportions
- Smokin' My Shoulder Pics soon.
- Nitrile Gloves
- Help First bone primerib on the bge
- UDS Complete
- Chicken, Potatoes, and ABT's
- 1ST Rib Roast Temp Question...
- Bear Paws are they any good?
- New Craycort Grates Chicken Cook
- Rolling a fatty
- Yard Sale Score
- Got a few freebies today!!!!!
- How much apple juice?
- Yet, Another BUFORD Build......
- How much charcoal should I use tomorrow?
- ISO Hawaiian sweet rolls
- Your thoughts, possible barrel(s) for UDS
- Curing Some Pork Loins Two Ways and CRACKLINS!!! W' Pics
- JagerPig
- UDS Paint Problem
- Pork Chop Pron!
- Need advice from the Brethren
- Bigmista's G Town Bash/Fundraisers
- Sunday Smoke
- Shark and Salmon on a Salt Block
- How Do You Make Your Au Jus?
- Starting a big day of variety cooking and photos
- What's the best fuel for cold weather smoking?
- Another Loin Stuffing
- New Pro Q, first smoke
- A hearty breakfast for a lousy day
- Ideas for homemade food items for gifts
- Beer Butt Chicken...
- Any one know what this is? Is it worth it?
- DUUUUUCCCCCKKKK... hey where'd ya go??
- Gyros
- Advice on smoking fresh ham
- Kamado #3
- Double Bacon Hamdog
- Brisket a tad dry today...
- New Rib-O-lator
- Cold Smokin Cheese...
- So-I-don't-forget smoked salmon
- Kosmo Monster Chops (pic)
- Smoked Tamales - Merry Christmas
- Crab Cakes with Smoked Salmon and Cupcakes by the Drill Sargeant
- Smoked Stuffed Poblano Peppers
- Yule Log Meatloaf
- I'm curious...why spend $250 on a WSM when a UDS can be made for $75
- Asian Spaghetti & Meatballs (pic)
- Is it possible to add gas to pellet grill?
- Fantastic Tri-Tip
- steakosaurus rex
- Weber Smokey Mountain Que-Cart
- Some MOINK for your Monday
- Manly Monday Food Challenge in STL Land
- tuna, sea salt & sesame seeds
- Smoke Pistol
- Dec 9 & 10 Whole Hog Cook
- Brethren PSA--Links in Your Signature or Self Added Links within a Post
- Kingsford Competition briquettes @ KC Costco
- Backwoods question
- Dad wanted Pulled Pork
- First Brining attempt - advice please
- whole beef tenderloin... what to do?
- SoCal heads up: Whole chickens $0.69/lb
- MSG Rub
- 22.5 WSM Cajun Bandit question?
- What pellet pooper, if any, to buy?
- Steak on new craycort great
- Harry Soo's Class
- Little Chief Smoker
- I need christmas Ideas
- Baking on a weber? can you prove it?
- What ever doesn't kill you...
- Cutlery Questions
- **Wingin' it by the Roadside!**
- Summer Sausage
- Pork Loin, brussel sprouts and taters on a cold winter's day......
- Bacon Mayonnaise
- Stoker Probe confusion...
- Green Chile and Chicken Casserole
- Double Drum
- The Perfect UDS Ash Pan
- Daughters BDay Pork Butt Pron
- Smoked Pompano
- Buckboard Bacon Questions (from loin)
- Phubar's Mini UDS Chicken Legs Pron
- Lets Talk Prime Rib
- Beer can duck on a weber
- BBQ Sauce recall
- Next week's eats
- Deer Backstrap Help
- Lamb Chops tonight
- please help. prague#1/modern cure
- First Hot and Fast Brisket This Weekend - Any Tips?
- Sweet molasses cured smoked bacon & Smoked pancetta (savory bacon) pic heavy
- EPA: Saccharin no longer considered a hazardous substance
- How could I be so lucky....
- Simple Foods...Simple Joys
- 2nd cook on Smokey Joe Smoker
- Santa...I have been a good boy...please?
- Need advice for BBQ Goat for my mother
- What should I make for work pot luck?
- iGrill Remote Thermometer for iPhone!
- Saving pulled pork for later and transporting
- Go Galley
- Looking to Purchase a Trailer
- Drum prep
- Pots and pans help!
- Prime Rib
- Is there bad oak?
- Deli Slicers Questions
- Biscuits and fatty gravy
- Foodsaver V2222 for $26 shipped /expired
- Cast Iron Grill Giveaway Winner
- Too much smoke?
- bbq gadgets and websites
- Boozed an' Infuzed *hic!*
- Smoked Pig Feet
- Happy Day, Happy Day...
- Brisket Perparation
- Beef Tendorloin on Weber question
- A little help if possible....
- buboard bacon internal color
- King Crab Legs...fresh from Alaska.
- Gravity feed pondering...
- Recipe: Patio Daddio Sauce v6 (pic)
- Spoon Roast
- Double Smoked Ham
- vegatarian coming to visit
- Kobe beef - it's what's for dinner (pics)
- WallyWorld EZ-UP knockoff Deal $49 12/16/10
- Looking for the appropriate spot?
- Making a list and checking it twice!
- First Brisket this weekend
- Some Boston Butt questions
- Flat Iron Steak for Christmas
- Blues Hog in So Cal?
- Korean pork chops
- Rethinking Apple Pie.
- Haaaaaaaaht Paaahcket! kinda... (Pr0n)
- A little goose action this morning
- Drying Cabinet For Dry Cured Sausages
- Homemade Pastrami
- A meatless hamburger you might like.
- Question on cooking wild hog and venison
- Yet Another Abelman Chicken variation
- Looking For Opinons/Suggestions
- Moocow make it take it drum class
- BBQ Bday
- BBQ Christmas Tree
- Thawing Boston Butts
- First thread
- WSM question
- crawfish & andouille etouffee
- Forgotten food that DID happen! (Pr0n)
- Happy Friday Farkers...What's Smokin' This Weekend?...
- Santa brought me a Backwood's Chubby
- Foodsaver 35% off everything
- Weed burner to pre-heat smoker
- Sacreligious pron
- The only judge I need to impress...
- Christmas Dinner
- smokking Butts??
- Potlucks, prizes won, and pron question
- guess who is gonna learn how to do
- Aged Brisket Smell??? Spoiled vs Just Right???
- Question for Gardeners
- Brisket Cook Times
- Pulled Chuckie on the Mini (pron)
- Bag-o-bones??
- Dry Aged Prime Rib Roast
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