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- Check out this Santa Maria style grill... Awesome!
- Second shoulder on the UDS, no pron, sorry
- Just wanted to share several of my last cooks on the BGE (w/pron)
- Another Smoked Cheese Video
- PNWBA Cooking Class
- Charcoal Basket in KC?
- Fuel change
- Yardbird & msg
- Mothers Day Cook PRON HEAVYYYYY!!
- Old School From The Jurassic Period ~ 200 Million Year Old Salt
- The result of my wife's uncle's "Rib cook".
- Best value lump charcoal
- wholesale wood
- Boston Butt Temp Question (Updated)
- Bandera Question ~~ Grease Drippings
- CL score! + restoration help!
- Loaded the Traeger up for Mothers Day!
- Preview: The Ultimate BBQ Showdown
- • A Blue Mountain Mixed medley of Que
- using foil w/ butts & briskets
- Why is 225° the Magic Number?
- Mothers Day Experiment
- Recipe: Smoked Macaroni & Cheese w/Bacon
- SS drums
- Hamburger Rollup-PRON
- Grilled chicken.....again
- leftovers
- Fish in Smoker - Are there any issues later for meat??
- Before you pay him $750
- for you bacon lovers visting the emerald coast
- A Very Special Mother's Day Cook
- Removing Skin from Picnic?
- A Smoker, a grill, and Mom's Day, Oh my! (Lots O Pr0n)
- Guru in the Rain?
- Tripe
- Tip Roast suggestions
- Has anyone heard of Mojo Bricks?
- Shark. It's what's for Dinner...
- Serve at noon, and again at 6pm
- Not much smoke at 250 on UDS
- Video from The Ultimate BBQ Showdown
- cornbread help needed
- cool stuff
- Rubs and Sauces in The Netherlands
- Infrared Thermometers?
- Pulled pork
- Is a stoker worth it for a WSM?
- Sweet Baby Ray Food Products
- Whole steer?
- Weber Kettle and temp monitoring
- Original Juan's Sale
- Restocked and ready...
- Migrating from a WSM to a FEC100
- The Rub Co. New York Steak PRON!!!
- Wood
- bacon and eggs - pron
- Advice on a new cutlery set?
- Nachos Grande: The Leftover Throwdown Entry That Never Happened
- Cherry Wood Super Score.........
- Another ode to Weber-Smokey Joe
- Charcoal Setups??
- Pork Shoulder, Chicken Thighs, first Moink, pics?
- Japanese Grilling
- Shortening my "honey do" list while cleaning out my shop of scraps
- Does anyone sell drum smokers?
- UDS percolator
- The Santa Maria Tri-Tip/ Red Oak myth
- Mothers day and the modern day Clampits
- Tri-Tip in Florida
- Stainless Steel Question
- My only complaint with the WSM
- • Unadulterated Pork Chop Pr0n...
- I wanna switch from Gas to Charcoal now
- **Mojobricks Test Cooks** Bandera vs Big Green Egg
- Pork its whats for lunch
- Turkey on the Weber
- Leftover Rib Meat?
- New Weber Kettle and first Pron
- is this grill/smoker worth pursusing?
- Brisket Hot and Fast?
- Last Nights Rib Eye's
- All I need is time
- Chicken, it's what's for dinner.
- The Rub Co. Teriyaki Chicken & Pineapple Sandwiches
- Backwoods Party...delivery during lunch!!!
- wireless thermometers
- Crud, did I ruin it?
- What is "Real BBQ"?
- BBQ skills class
- Practice Run this weekend...SE Wisconsin Anyone want to play practice judge?
- Prime Rib on the new Kettle and Rotis
- Another butt ?
- Redhot and deguerre do the Slider
- BBQ classes near st Louis?
- What I did with Rib Trimmings
- UDS build soon and Mesquite questions
- Rib Tips
- Australian Beef
- Hot wings/bbq wings
- A Hunters Special
- Weber Ranch Kettle for an Early Fathers Day?
- Tending Fire
- Hinge For WSM Lid...
- Brining a Ham.. Any suggestions?
- My daughters 8th grade graduation
- are these good briqs
- meat grinding technique
- B&R custom pits?
- UDS question
- Recipe: Grilled Cheese-Steak Quesadilla (pic)
- Fresh pork butt from local butcher
- What type of BBQ are YOU? -allows multiple choices
- Pizza Night
- Blackberry Vines???
- Pork Barrel Pork Loin & Dirty Roasted Potatoes
- Should I rescue her for $10
- Friday Smoke Fest
- working on pron (still learning)
- weber 22.5
- Phubar's PhirePlace
- Re-heat ribs and keep 'em juicy
- Padawan's Phirst Pulled Pork Pron
- Need help making the perfect chuckie
- Another Kamado Rebuild
- My new toy
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Padawan's Deer Spine Pron
- Little pig grill
- using way too many pellets
- Getting the Old Beast fired up.
- Yardbird Drummies in the Egg (with a naked Fatty)
- Lost Website
- Burger's Were A Blazing
- banners
- Placement of brisket and moinks
- travel channel
- Louisiana Grills: Why Exactly Are They Called That?????
- maverick et-73 should have spent more
- 275 Custom Trailer
- Looftlighter
- CL Score
- Weber moments of fame
- looking to buy 1/4 cord of pecan or oak in the Seattle area...
- Reheating = More Smoke???
- Taste Of Pinellas 05/20-05/22
- Old Country BBQ Pit Vertical Offset
- Smokey Joe CL Score & Food Pron
- coolering a turkey
- Radish for a marinade/rub?
- When briskets take a bad turn - get sloppy
- Pulled Pork: Which Cut?
- temp gauge
- The Rub Co. Chicken & BBQ Corn PRON!!!
- Brisket Flat and Point
- turbinado sugar
- Another Supermarket meat warning...
- Boston Butts - Temps for Slicing
- Nice Butt! (PRON!)
- What I Got Workin So Far...
- Help with new smoker
- Clod
- Beef Special Trim at Sams
- Bourbon Glazed Smoked Turkey... PRON
- First ribs in Kamado
- Do you cut a brisket in half?
- Give me some ideas. Money muscle and toast points
- 23# Chuckie
- Smoked wings
- Prepping for Brisket Cook on Sunday
- Help
- To foil or not to foil
- Green Egg in Pittsburgh
- RF Smoke Stack Question
- One-Touch Gold Accessories?
- Disaster, or Providence?
- I have decided to battle my nemesis...
- Pony Up!
- Brisket... I should know this
- Hot-N-Fast Brisky and Butt
- Return of the WSM 14.5"?
- Brisket temps
- Just joined Restaurant Depot.....
- Who has tried Johnny Triggs rib cook?
- looftlighter and big green egg...
- Cast Iron Camping Cook (with pron)
- Picked up a used Lang 84, questions
- First big cook, a couple of whole top rounds
- Where to place meat on the smoker
- Adding color to rib rub
- Do you baste your butts in a backwoods ?
- Thermometer ET-732 is it the best?
- ***** Git you some*****
- Cooking a whole hog question
- First Competition
- GrillStar iphone app
- Char Grilled Cheddar Cheeseburger with Applewood Smoked Bacon
- Vacuum Sealers...
- Thoughts on the Primo Oval Jr?
- Mom's Pron Pt.12
- First major cook on Smokin Pro
- Seasoning a Chuckie...
- UDS Brisket and water pan questions (pron)
- Black butts...oh crap?
- My wife likes to..........
- Pork Shoulder - How Long Can I let it rest
- BBQ GURU is the BEST!
- New Recipe In-Progress: Tex-Mex Roadside Chicken Wet Rub
- Just right for cold smokin...
- Todays ribs in smoker W/pron
- UDS guys, please answer this guy's ?s
- Beef Back Ribs
- BBQ Ham and Cheddar Roll-Ups
- That Would Make a Great Smoker.
- How long for a 17.5lb Butt?
- smoker maintenance
- Meat Slicer and Grinder Suggestions?
- Horseradish?
- Beef short ribs on the UDS (with pr0n)
- Need a good thermometer
- Ranchera? Arrachera?
- Homemade mead
- Lobsters on the grill
- Heat Diverter installation on Backwoods smoker ?
- Which would you use.........
- Beef ribs are smokin. Done temp?
- Today's ribs
- snake and chicken
- I hate the wind
- WSM question
- Have I lost my mind?
- Breakfast Fatty fiasco
- Today is a big day (w/pron)
- Repaint a que
- Sugar Maple???
- Superior ss1 smoker wanted
- Smokin Okie's New Deck -- Thanks
- Lang vs bubba grill
- Great weekend classes
- Adding charcoal
- Hot and Fast Brisket (pron)
- Need help with rib tips, please
- CL Scam???
- Meatloaf
- Recipe: Grilled Artichokes with Garlic-Chive Aioli (pics)
- Best in Smoke is on FoodNetwork
- dizzy tropical delights
- First UDS cook!
- Worn out...but had a blast.
- Burnt End Questions...
- Bison Brisket
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