View Full Version : Q-talk
- Running a 22" WSM at 300* with Stoker
- UDS: Tornado proof
- 2nd smoking attempt-1st overnight
- experiment on kettle
- Lang 84
- This was a great weekend...
- Anyone do Atkins during smoking season?
- Change Jar Needed Emptying
- Uncle Sunny's from the Bashlet
- newbie wants to make chuckie
- Anyone tried Cowtown?
- offset smoked ham temps
- Pied de Porc à la Moutarde et la Bière, à l'Américaine (avec pron)!
- Pit full of meat (pron)
- Homemade salsas
- You can't fix stupid
- My Turn On Kettle Fried Chicken w/ PrOn
- Smoked Turkey.......CANNON STYLE!!!!
- Hello Newbie here from Texas
- Thanks to all for Coffee Brisket suggestions. See the Brisket
- Charcoal basket options?
- Padawan's Phriday Pron
- Bandera Restoration
- Ribeye and Rutabaga
- What to buy, a Longhorn or a WSM..
- Fisher Scientific thermometer??
- Cabela's "bargain cave"
- iQue 110 shipping again.
- What should I do with these?
- 2nd Ever Brisket Cook (w/ pron)
- Basket Burn Time
- All About BRISKET!
- Gasser/Charcoal Smoker/Grill
- MOINKs for Teachers
- PArt 2 you can't fix stupid
- Outdoor cookin in the desert (Lots of Pron)
- Blues Hog in Texas
- Meatloaf Monday
- Rubber Band Wing Skin
- Good Stuff in Wisconsin
- UDS on the way
- First attempt: Pit Beef
- Smoked Crablegs and Benedict Breakfast
- 16lb brisket on the UDS
- It's all my fault... (rib eye pron)
- Brand New at Qing. Need tips, tricks, advice, anything!
- My dog gets so excited when this shows up
- Sad Day
- How to get a tri-tip butchered
- Whole Pig Cooker Needed
- Chuckie, 'Stramies & Porkies (pron)
- Pastrammie Question
- Beer Can Chicken - FAIL
- Ok I am at the Mexican Grocery Store...
- Newbie Success in Michigan
- Looking for recipes (seafood)
- For Easter, my new favorite lamb
- Butcher's Pork Injection Test
- Just ordered a hog.....YIPEE!!!!
- I have come to a conclusion
- Where can you order online Dino ribs
- How hard is it to grill burgers/steak on WSM
- Mystery Meat
- Easter Ham
- Weber Go-Anywhere (WGA) Advice
- In celebration of Tuesday... (pron HEAVY)
- Can I get 4 butts on a kettle?
- All cleaned and painted, and getting reseasoned
- Jacks Old South
- Fall off the bone ribs?
- NEW** Maverick Competition Smoker Model CS-55-73
- The McGyver Cold Smoker
- I love me some Spicewine !
- Target BBQ Score
- brisket injection
- Chili Cheese Hot Dogs
- Speaking of rotisseries
- help...cooking for easter...
- Karubi Style Pork Ribs?
- First Cook on new BGE!
- Royal Oak Sale at Menards
- Newbie Needs Help on Time
- Grass Fed Free Range Ribeye + Mali Lump on sale at Shoprite
- Stoker Food Probe Question
- what smoker to buy?
- Bbq in the morning light
- Thick & Juicy Kiawe Smoked Simply Marvelous Pork Chops
- 3-2-1 kaboom
- Weber kettle lid Maverick mod
- Academy Sports Score
- Thermometers
- Prime Rib For Easter
- Recipe: Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise (pic)
- Phubar's Beercan Chicken Pron
- mmm, noon grillin'
- lang 60
- Early Easter Bunny Visit w/Pron
- 2011 Big Apple BBQ Block Party - vendor line up
- Thanks to Meyer Metal Works
- How to cook the perfect steak
- Smoked rump roast?
- My chef's knife got a face lift!
- WSM 22.5" Questions after first smoke
- Middle of the week smokin'
- New to forum: my first Pork Butt/Shoulder cook
- My New Toy - The Tri Tip Machine
- Just a little MOINK pron
- Wood for pastrami
- grill grate.com
- Real Wasabi
- testing out upload a pix - if it works here is my brisket
- Help with Pastrami
- Quarter, Half & Full Racks of spares
- Do You Wash Your Chicken?
- Small Brisket on the Fatboy
- First ribs this weekend
- ABT Practice Run for Easterfest
- Mustard Sauce
- Kettle corn grit pie & the dizzy doughnut:
- iGrill
- came home from school today and found this!
- Just bought a King Griller Big Red
- Seared Ahi Tuna "Thai Cliantro" Style
- Pastrami Finished!
- I need some advice (pork butt reheating)
- Grilled Ham for Easter
- Brisket question on size
- Virtual Backwoods UDS, What do you think?
- Wsm 18 1/2
- Hey everyone, new guy here, I was hoping to get some objective criticizm of the Q we just made.
- 1st Cook on the Bandera * Wow, Just Wow!
- Briquets vs Lump Fuel Consumption: Not What I Thought It Would Be.
- Thigh Pr0n
- What do you think of this sausage Stuffer
- Pepperoni Pizza Fresh From The FrankenWeber!
- Was interesting to me(new grill)
- Chicken thigh cook time question....
- WOW!! Look what I got in the mail! Pt. II
- Too Much Smoke Flavor
- Wood questions
- Homegrown Chives
- Huge Thanks to smokestack
- Off the trash pile
- Santa Maria Pit build feedback needed (drawing enclosed)
- gonna smoke a duck
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- question about meat resting
- surf & turf w/ a twist
- Easter Turkey food saftey ?
- "The Family Favorite" revisited
- Making my own Stoker...(Heatermeter) plus Router mod
- Traeger customer service
- Smoking in the Rain
- Settle a bet: Certain woods used for kindling/starting fire
- Reverse Sear Chops?
- Phubar's Good Phriday Pron
- which way should I cook it...
- Weber Lid Score FREE!
- CL score...kind of
- I lamb what I lamb
- Incredible ribeye......no PrOn
- Cedar Planked Steelhead w/ PRON!
- Easter Brisket, Need Help
- Antique sausage stuffer
- Pork Belly
- a little Tri-Tip practice with Rub Co rubs
- Brining pork chops?
- Brisket Flats
- Who all cheats?
- Charcoal chimney sale
- need some advice
- Easter: Peep Kabobs
- New piece of Catering Arsenal
- Cake Decorating
- Tri-tip in Kansas City???
- Augratin Potatos
- 64 pounds of pork on the stickburner
- Help with bin smoker! - UK
- Tiernan Son of Brisket 4-48
- I need a dozen of these
- Easter pork
- Chicken got Spatched! (how to pr0n)
- So I am at the feesh fry last night...
- Spice Bottles
- Smoked Pork Carnitas
- older Polder, uh-oh
- Gentlemen, I need your help
- Leftover ribs
- In-Progress Pork Butt Question
- Easter Ham - On the Kettle! Pron ATTACHED
- Brinkman Smoke-n-pit tips
- Propane Stove or charcoal
- Some Snacks by Special Request
- Galvanised Smoker!
- Cheesy Sloppy Butz Explosion or "The All American"?
- Need Help with Smoker Design
- Harbor Freight Meat Grinder
- Smoked Leg Quarters PRON
- Natural Gas Mod for Hondo
- Easter Dinner on Saturday
- San Marzano Tomato Marinara Sauce, Meatballs, & Grilled Polenta
- Desserts on the BBQ: Brownies
- First cook on BGE!
- Question on St Louis cut ribs
- Rub it now or in the morning? (another question added)
- Hanging Spares in the Smoker
- Pizza Dough
- Inspirational Smoking....
- Offset Charbroil Blower
- Ribeye Nirvana
- My first Pron Beer Butt Chicken
- smoked duck (with pron)
- New Grill.
- It's the stuff dreams are made of
- Easter Rum Hot Smoked Salmon >>TUTORIAL<<
- Ok, thank you...again!!!
- Easter Dinner
- Anyone else pulling an all-nighter?
- Lamb Rack- Smoke or Sear... Perfect mix!
- BBQ Pulled Pork Pizza
- A Drumfull of Goodies (with pron)
- BBQ conversation
- First Fattie (With Pron)
- So, my "whole pork shoulder" is mising its bone.
- 12 lbs. Easter turkey questions
- Phubar's Picanha Pron
- Pastrami- Thanks Thirdeye
- Harbor Freight coupon
- Do high quality spices make a big difference?
- Spares and moinks
- Sincere Thanks
- Anyone have a favorite "Open Pit" based sauce recipe?
- Ham Dissapointment - need tips
- Saturday's Smoke: Beef Ribs, Chicken & More (Pics)
- Hey farkers, show us your weekend pr0n...
- Royal Oak Briquettes - hard to get higher temp?
- Easter & the Resurrection of the Egg
- Central Texas Brethren, Choice Brisket $1.35/lb
- Farking humidity is fighting me...
- Done!
- First time cooking whole pig
- First full packer
- First Overnight Cook on the MAK
- Freezer
- My final UDS build
- My weekend of fun
- Help with smoker re-build (pron)
- Rib Roast on the Keg
- 1st Pastrami/baby backs
- easter ham and wild turkey
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