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- Today's Cook - Ribs and a Butt - PICS
- My Favorite Use for Corned Beef.
- How long for chicken wings?
- Japanese Mayo?
- Anyone know where to buy a UDS in St.Louis??
- I am the suck at kettle smokin
- Dinner Almost Ready....
- What's a GOOD thermometer to buy?
- Spatcock on the UDS
- Chuckie help please
- First brisket flat on my UDS
- Padawan's Meatballs Pron
- Five Spice Fried Ribs
- First time cook on UDS
- When to start cutting off valves on the UDS..
- tri tip
- What can I use the excess meat on spare ribs for?
- Short Ribs/Brisket/Baby Backs Pron
- This weekends smoke...not so good
- Teriyaki Chicken on the Kettle
- Lazy Sunday with a lot of pRon...
- Panned brisket?
- Need help from the Brethren...looking for firebrick in Raleigh NC
- Just struck me as funny
- Rolltisserie
- smoked chicken thigh question
- chicken containing up to 20% solution.....
- Smoked Steaks
- Don't let friends drive Drunk and Don't let Drunk roommates use UDS
- Some recent pies
- what to do with $200?
- Good deal heads up: Carbon fry pan for $20
- Aw Shucks
- Bigmista's trailer is done!!!
- Anyone rock a veggie garden?? (pics)
- sourcream & cheddar mashed potato fries & burgers
- One of Those Days (in a good way)
- Broilmaster grills
- Am I just not cut out for a stick burner?
- Dinner time!
- Sunday's Pork Loin
- Pulled pork...sauces.
- To pit or Not to Pit.. a birthday question
- Some pron from weekend (or at least an attempt!)
- Sweet potato fries
- Where to buy Blues Hog sauce in NC?
- Grilling Beef Tenderloin in the Dead of Winter and a Bonus Turkey Breast
- Extreme Butchery
- Smoked Salmon
- Cleaning the inside of Chargriller Smoker
- New Hottest Pepper.....
- You farkers may be on to something!!
- Lowest temp for spares?
- How much to charge?
- Peppers?
- Rib Day! (Pron)
- left over pork shoulder again
- Oh Yeah, now that's a SALE!
- Is ceramic better than a UDS? Why, why not?
- Not a UDS but a Mirror
- two questions... Might get laughed at...
- Big Butz Brisket Pizza
- What "else" do you put on a Pulled Pork Sandwich?? (Pics)
- New blue 22.5" one touch gold!
- Spot Pork on the Drum
- Wings
- Tuesday Night Dinner.... (small pron)
- Lang at Auction
- Salmon Filet on Grill Grates (pron)
- BBQ Toolbox
- DBS project
- What to do with smoked pork loin... Cuban Sandwich!!! PRON
- Red SS Performer - $20 CL score - Restoration FINISHED! [with pron]
- • A couple Chicken and some Jerk Pork
- Steak and a potato
- Smoker/Trailer question
- Can anyone identify this smoker?
- Anyone do Beef Ribs?
- Charro Beans
- MOINK Balls Tonite
- Cocoa Powder rubs?
- Thoughts on Foiling Butts
- Menards Kingsford Blue Charcoal 40# $10.97, $7.97 AR (store credit)
- What are Mojobricks?
- Review: Draper's BBQ Sauce & Rub (pic)
- Burgers over the coals.
- Need Some Help Constructing OutDoor Grilling Area in Michigan
- another use for a drum
- Stuffed Chicken Breasts
- BBQ-Sour Cream
- Whats good to protect a deck from heat.
- Adding wheels to a smoker
- Portable Fire Brick Grill (The Next Useless Project)
- Hey Zwylde1!....Pron
- Trade round in progress
- Checking meat prices at Sam's Club
- Big Steel Keg or BGE?
- oak wood
- Charcoal & Chunks
- Best Primo Forum...
- Testing New American Broadleaf 100% Pure Hickory Pellets Tomorrow...
- Got wood?
- Goulash
- UDS Questions
- Any opinions on a globe 500lr meat slicer?
- Adhesives for Modding, other Qs
- Pink Slime...
- Hail and a Steak
- Happy Wednesday Farkers...here's what's cookin'
- Lost Sausage Recipe
- Tunes for my Q Deck
- Keeping constant temperature
- A day of mourning
- chicken, lamb, grouper & shrimp
- Homemade burgers???
- First overnight cook, lot of pressure, input requested
- Why Are My Pork Chops Dry
- Primo Loading Questions...
- Second Pastrami...No Flop!
- What's with the lighter fluid taste?
- Rules of Thumb
- Crispy Chicken Skin...
- Uds
- No Beer-no problem
- Boston Roast on a ECB... Have a few questions
- Blue Smoke vs. White Smoke (Pron?)
- Need some Ideas
- First UDS Burn...with pic
- new build need advice
- Spare Rib Question
- Sam's Charcoal Update
- UDS life span?
- UDS with hinged lid and ribolator
- Smokin' by Myron Mixon and Paula Deen
- TRI TIP Help
- flame disk ?
- SCORE... another CL Weber
- New MOINK Style...
- New Shop BBQ is Done!
- The Weber Smokey Mountain Appreciation Thread
- Getting back to the basics
- Prime Brisket Score
- Fired up the Stumps
- Bacon Cologne
- Enhanced (Kroger sale) babyback time/temps?
- Baby backs
- Big Green Egg Smoker Grill - $100 CraigslistBig Green Egg Smoker Grill - $100 (santa cruz) Date: 2011-04-14, 10:03PM PDT Reply to: sale-txsat-23261582
- LOOKEE LOOKEE What I got in the mail!!
- • Love me some pork!
- First Briskie / First Pron!
- Frozen Food?????
- Hey Farkers!...It's Friday...What's Smokin' This Weekend?
- Sweet Upgrade
- Dave's Salisbury steak w/pron
- ECB Mods based on a UDS
- Ribs cooked at 225* vs 250*.
- Slow smoking tri-tip
- OPen for Ideas (PORK LOIN)
- Tailgate Fatty Help
- CL Cast Iron?
- Did I really just pay that much for tri-tip?
- First WSM, first shoulder
- Advise on New UDS Build
- Reassurance on Chicken in the Refrig
- All About RIBS!
- Brisket Coffee Rub Tonight
- Build a Santa Maria Style Grill-no welding
- Easter- Whatcha makin?
- Essential ECB Brinkmann Gourmet Smoker Mods
- New BBQ Show: Best In Smoke
- Whole ribeye?
- Big Surprise, new BGE!
- Going to get my trailer. Looking for a hookup!
- Craigslist turkey fryer
- Laying the groundwork for a good couple of months of Q...
- The Good One...anybody used one? Advice?
- Sold my medium BGE today
- New toy on the way!
- New Fire Pit
- UDS Powder Coat
- 6 Pork Butts awaiting the Pit, questiong on how to cook em??
- This weekend's recipe brainstorm
- First Brisket tonight - need quick help
- you got to love it when...
- WSM Pastrami
- TRI TIP w/ CHimichuri Sauce
- Homemade Kamado / brick oven??
- St. Louis Style Ribs.... Where to buy?
- CL Silver 22.5 one touch Weber 65$
- Fire Went Out, temp dropped
- Spares (Which will be better?)(Pron)
- How do you like to rub your meat?
- BSKD is finished...
- Ribs
- Smoking a Turkey
- Brisket FAIL - Jerkey anyone?
- Recipe: Praline Bacon (pics)
- Steaming Pastrami
- Best price for a new 18" WSM?
- Hey farkers, show us your weekend pr0n...
- 2nd Try At A Picnic Roast
- Smoker Blasphemy
- Smoking noob learning with WSM
- Kingsford Comp. availability?
- First Attempt At Tri-Tip
- Need suggestions for making a prime rib
- Pork Rib Question...
- Wood SCORE!
- Finally spring !!!!!
- steak houses
- Lucky Guy! I can even eat the grill!
- Smoking dat dere chickens...
- I missed the Bay Area Bash!
- Alabama Hills "mustard" chicken and ribs
- Chicken Thighs (pron)
- Required Reading
- Keg-a-Q
- Padawan and Phubar's Braai at Carina's Place Pron
- Pizza Recipes for the smoker
- Boston Butt with pron
- The pig, the whoe pig, and nothing but the pig...
- Which wireless bridge for my Stoker?
- Chargriller Big Red Kamado sale
- SM Cherry on a ham??
- Dangerous BBQ
- Rub/Sauce Theory
- Little Soldiers
- How To Low & Slow On Primo?
- Meat doesnt want more smoke...
- Thermometer question
- Major Meat SCORE!
- how long for a brisket?
- New BGE + table
- Interesting rib mid-cook pics
- Phubar's Dizzy Dusted Porkbelly Chops and Steak Raising Roulade Pron
- Smoked Garlic?
- manicotti fatty
- Preparations For Easter Smoke
- Kingsford grill?
- Wiil a drip pan slow down the stall?
- Need some help on a wildhog
- Night Train Brisket-FAIL..UTTER FAIL
- great cooking class
- Need help RE: sweet potato fries
- Manicotti
- Moink ball questions...
- MOINKs and ABTs) on the Kettle
- who did I piss off
- Butts and Brisket in the Morning Light
- Smoked brisket and pulled pork tamales w/ tons of pics
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