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- UDS Temp
- Need some help folks, NBBD Offset
- Casters or Dolly for UDS mobility?
- my two uds's
- Lamb Ribs?
- Two Pork Butts and Farkin Rain
- Anyone try apple cider in pork butt instead of juice?
- Smoky Jon's BBQ Sauce and Rub...
- Chicken and Dumplingd plan... will this work?
- PharPhalle Pistu cu Pistacchiu y Pollo con Prosciutto di Parma Pron
- Been awhile...brisket pron
- Ribs and WSM - Water in Pan or not?
- Red Beans & Rice
- Brisket and Brew Day
- First over nighter, first brisket
- Smoking my chili. Is it worth it?
- Tempted to Fire Up Smoker Just to Smell the Smoke
- What are you guys cooking today?
- Hot n Fast Brisky Qs
- WHat is it???
- Clay Saucer?????
- Habenero Death Dust
- Glorious
- Al's breakfast fattie...
- Quickie: Do you have to foil a shoulder when taking it off?
- First Chuckie. First Pron!!
- does it matter where vents in UDS lid are?
- CL Score - Smokey Joe
- Salmon on the Weber Kettle
- Cleaning your Weber
- KISS UDS build
- First Smoke: Beef Ribs: Pron!
- Three Alarm Texas Red (pron)
- A chilly, rainy October day...
- Pepin debone chicken
- First ABT's
- What to do with Rib Trimmings
- Any technique tweeks when cooking just flats?
- Straightening A Temperature Probe
- WSM Thermometer
- Habanero Death Dust drumettes!!!!!!(pRon)
- Smoked my first Brisket!
- Cooking different grades of briskets
- Korean BBQ + Smoked Wings (pron)
- Pesto Chicken Pizzas
- Small Big Green Egg
- Tri-tip grilled on new grate
- UDS Diffuser
- Simply Grilled Chicken
- weekend cooking.....
- Grand Final Day Pron!
- Rib Fail
- Bandera Temp Issues
- Sunday night pizza...
- muffin pan chicken
- Finally did a tri-tip (pron)
- i don't know why...
- Turn this into a grill?
- Italian Three Meat Pizza in the FrankenWeber Pizza Kettle
- cheap back ribs, good deal or not?
- My Death Dust Wings *pron*
- Bacon Jerky
- Asian Market (Ranch 99)
- I really like craigslist..... Smokey joe platinum for .....
- Traeger/Maverick ET-73 Question
- UDS Heat Deflector
- Death Dust Disappointment.....
- rainy sunday cook
- Wow..........I mean WOW!!!!!
- Confetti Huevos Rancheros
- Mini going on 9 hours on 1 load of charcoal
- I learned a lesson
- New Pit Boys Episode
- Smoke Ham
- "Enhanced" chicken breasts
- Maintaining temp in Lang 60
- firebox mod
- Gonna try pulled pork sandwiches ...
- grillin in the dark: how can i add a light to my weber performer?
- Exact Recipe?
- Extra Large Big Green Egg
- Drum Question
- Some Quick Pix from Dinner at Moose's
- WSM 18.5 - Perimeter heat diffuser?
- Prototype for Weber Kettle Indirect Diffuser Setup.
- DIY PID Controller
- Smoked Arm Roast
- 1st Chuckie cook time?
- It is ALIVE WSM!!! Thanks Red and a buddy from STL
- Brine or cure salmon before smoking?
- Any special cooking today?
- Phubar's Pecan,Peach,Pistachio Pesto Bellyrib Pron
- New smoker
- mini UDS intake question
- Padawan's belly-ribs with patato/beetroot salad
- wood ?
- First fattie on now
- Questions about my Smoker
- looking to cook my first pig
- Burning out the Red Liner
- Picked up an old kettle on CL
- Half and Half Chicken ... [Pron]
- Looking for Mutton Tips
- Making Your Own Rub Tip
- Pulled Turkey for Thanksgiving
- Pron?
- CL find, Old Weber
- For Pitmaster T
- smokey joe pron and UDS intakes
- haven't finished the first one but starting a second
- Cocktail: Habanero Bloody Mary
- ABT's....pRon test
- When to throw on chunks
- Tired of Buying Foil
- Cookbook and rubs
- Weber rotisserie ?
- Green light to Buy....CHECK!!
- rabbit droppings
- event
- Cider brined pork chops with sauteed apples
- How do you clean you cast iron griddle?
- Big wing cook -- need advice!
- The Rub Co. NEW Hot Wing Rub Trial Pron!!!
- Portable Sink -Pics!
- Maverick ET-732
- Habanero Death Dust Wing SUCCESS!
- lady schick and chicken skin
- Gander Mountain Kamado kooker
- New Pitmaker Safe
- Need 55 gallon drum in Florida for UDS
- My first smoker?
- How many people can I feed with 1 UDS?
- my new toy, i mean tool...
- Sauces
- Big Boy on the way!!!!
- Sanitation at competitions
- a fun way to cook a turkey
- **How it all gets started!**
- Bread on the grill?
- Ceramic Cookers
- Unlikely Source For Good Whole Chickens
- weber go-anywhere stuff
- A BBQ for collegues
- Simply Marvelous is awesome!
- Old Country 20" "Pecos.." offset at Academy?
- Ique110 review and a few other stories
- can you recommend a good rice cooker for sushi?
- Tri-Tip with Death Dust Rub Butter
- UDS: You Guys Did Such An Excellent Job
- Citrus Wood for Ribs
- Cooking Rib Tips
- Got some Dino Bones on the XL...(pron)
- WSM Pulled Chuckie
- You know you BBQ a lot when...
- Bringing home another Lang
- drum size and cutting question
- Sandblasted Barrel Question
- Please help me count the ways I HATE Cowboy lump
- As Tasty as They are Ugly - Beef Ribs
- Spent the day at an Oktoberfest
- Ain't arguin' bout the price...
- Trying chicken.... again...
- top round roast, eye of round or top sirloin
- Pizza Cooking on Weber Kettle
- Is this OAK wood? And safe to use?
- Char griller and minion method
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Nor-Cal Bash
- I smoke lunch while they smoke the enemy
- Cooking times
- Rotisserie & Motot
- How long does meat absorb smoke?
- CL traeger bbq100. Good deal?
- New DIRTY Video
- ? Food Safe Bucket
- Smoked Chuck Eye?
- To Brine or not to Brine? That is the question...
- Smoked Salmon, Old School Style!!! pron!
- Padawan's smoked cabbage stew with some chop
- Epic Failure Update From Dealer
- Habanero Death Wings
- Baby Back Ribs???
- St. Louis cut slabs of pork ribs
- curing and airdrying meats..
- cost of webers
- Oakridge HDD Chicken legs. YUM! PRON!
- Prime Dust???
- Smoking in the garage
- Chuckie mock mock burnt ends questions
- Sauce & Rub Shipment! Just in Time for the Weekend!
- Chicken Expiration
- de-boned chicken cordon bleu
- Anyone Watching "Top Secret Recipe" on CMT?
- First Chuckie
- Pork Belly in the UDS?
- Green Chili Salsa Strips -- PRON
- Butt-Thirty
- apple filling calzone question
- A D'oh moment no.2
- wrong yeast
- Today, I try brisket again. Good or bad, there will be pron.
- There goes the price of good CI
- Roast sirloin with pudding
- Saving Spare Ribs?
- FoodSaver Score
- pulled pork
- Not as bad as Bulls, but a problem nonetheless
- Thank you Brethren
- Todays Special: Brisket & Moinks
- Tips for getting wsm butts done by supper
- The Rub Co.'s Santa Maria and Barbeque rubbed Ribeyes
- Venison Tenderloin Help
- homemade chicken sausage
- Adjusting Cook times when temp is a bit higher
- Chargriller Baffle Question
- Craigslist Question
- Help w/ Burnt Ends
- Do you use lighter fluid?
- Hamburger Buns.
- Bourbon Asian Chops and Grilled Tater Salad
- Brisket Help for DirtyDirty00
- Bone-In Pork Butts $1.58/lb at Sam's(Kansas City Area)
- High Temp Cheese for Sausage and such???
- Al's stuffed pork tenderloin...
- Does anybody smoke beef over pork.
- Tips for my first test light and burn on UDS
- 2 little pigs continued
- dinner for tomorrow, chuckie and spares
- Butterball Injector any good?
- Recipe: Pear & Fontina Galette (pics)
- Brisket & Moinks finished
- UDS Seasoning - Chicken Thighs (pics)
- My first WSM smoke
- CI pizza attempt.
- USDA Prime beef, it's what's for dinner...
- Cast iron Craycort grate on Smokey Joe...first cook!
- UDS Turkey questions
- Another week, another WSM!
- Baby Back Ribs
- FireWire Kabobs
- Raise charcoal grate on Weber Kettle?
- Chuckie's Done
- Mild Rust Inhibitor?
- Building a Retort....
- Deathly Dessert
- Hey all you Mini Smoker Joe's! My Mini can run circles around your Mini!!
- Beer can chicken with hot n steamy pron
- few questions about wood
- BBQ Marathon
- Half Cord of cherry wood
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