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- Bacon...
- Table for a large and xl bge?
- The ribs are on!
- My first Smoke... with some pron.
- Maiden voyage
- RAIN in DFW
- Phubar's Blade Steak Pron
- Do you find leftovers have a stronger smoke flavor
- Looking for suggestions on cooking a prime ribeye
- Comfort Food ... Meatloaf ... with Prons
- In tribute to the Sauerkraut Festival
- Smokin' in the Dark - Midnight Spares on the WSM
- A TexMex Fatty..
- Phubar's Lowland Smokers @ Phire under the Iron in Eindhoven Pron
- Why do my ribs turn out dark?
- 2012 BBQ Classes- East Coast?
- Deep dish pan pizza
- Rib comment and question
- Prime brisket madness!
- Spatchcocked & beans
- Brisket time again...
- Guru Owners. Ever have probe problems?? IQue not making me happy.
- Big Ron's Chili
- **2012 Advanced Cooking Classes - WEST Coast??**
- Sacrificial Pork Tenderloin on the Alter of Weber
- from getting hickory to getting stitches. (PRON-not for faint at heart)
- Searching for the perfect Habanero wing marinade
- Shoulder and Wampus Beans
- New to this, need advice
- Ribs with Mac & Cheese
- Q Trading Cards?
- Pork Tenderloin Stuffed With Cheddar Brats
- Salt
- Working on a dry rub with Pineapple
- Best chicken ever
- Buttermilk Brined Chicken Thighs
- Drum Seasoning
- Death rub chicken
- Grits-N-Greens....
- Be FAST..Fattie.....
- Beef ribs and pork hock tomorrow, need help.
- Pork loin and ribs (pRon)
- Paint removal and Weed Burners
- TDS Build
- Pickled egg recipe?
- Chicken Wing FAIL
- Fall Camp Cookin (and some needed father/son fun) <<<<LOTS OF PHOTOS>>>>
- Ribs slow cooked on Napoleon kettle
- SPATCHCOCKIN.....again......
- Smoked For The First Time
- UDS Tri Tip (x2) Shedded & Sliced + bonus
- For serious eats fans
- Happy Thanksgiving, Canada !
- Pron for Pron's sake...
- 5 yrs in a row, invited back for #6 next year
- Turduken fatty?
- Your favorite stuffing for stuffed tenderloin?
- How Open Minded Are You?
- Authentic Mexican - Tripas Baby Oh Yea!!!
- Vertical pellet cookers besides FEC?
- Break In Cook
- Cost of Wood & Where to buy!
- Mini WSM- Maiden Voyage...
- Fresh Greens
- and for the folks who like Pickled eggs here some pickled Liverwurst..
- Made a cart for my Weber kettle.
- chuck eye, t-bone, abt's, avocados, asparagus
- Chuckies on the Egg (Pron)
- Brisket Flat piece
- Wheels on UDS?
- cold smoke salmon
- Chicken for 40...
- "Beer Can" Chicken pRono
- Thanksgiving Turkey
- Some thoughts on improving my ribs
- Cooked Some Ribs With Grapefruit Wood For Smoke
- UDS Newbie Question
- Pizza for lunch
- ** More Mini Spin Madness! **
- Sloooooow and Looooow Roast beef dinner!
- Digi q / nano q which fan
- UDS Pizza Stone Heat Sink
- Fermented Pepper Mash
- Last Nights Tri-Tip (Pr0n)
- Should I do it?
- Sweet Seductive Habanero Death Dusted Set Deguerre on Fire Pork Tenderloin
- Lunch today Pizza on the OTS (pron)
- Crusted, Smoked, Frenched, Bone In Pork Loin
- Phubar's Common Sole Pron
- Padawan's beef chipolata and pasta with spinach sauce
- Ok need some Tips on 20lb Chuck Roll
- chicken wings
- BGE Question?
- CL find, Smokey Joe... Copper???
- Easy Way to Sear Steaks & Burgers without spending a lot of Cash
- brisket help, well sort of a brisket
- Canadian Thanksgiving
- I've got to cook for my crew.
- Spatchcock Chicken, it's what's for dinner
- Thermometer deal?
- Has anyone salted their brisket
- Brisket Internals
- My Dinner Tonight... (not BBQ, but I had to share!)
- Mega chicken experiment
- •Wood Grilled Lamb Shoulder Steak
- Pan Fried Buffolamb Burgers - Not Q but DANG Good!
- Peppers smoked for hot sauce now what
- Brisket Tonight. New Cooking Method Test.
- Pork Loin Pron
- Injecting Briskets
- Looking for Worcestershire Salt for Rub Recipe
- a weekend of Mexican food
- Help with eye of round please
- Noobie Question of the Day 10-12
- Pizza Margherita Fresh From the Pizza Kettle
- NanoQ or IQue110?
- another weekend of Mexican food
- G-string on a butt
- New smoker, first cook
- You Can Eat It, But It Taste Like
- Tell us about your missed score “the one that got away”
- I love a challenge
- Best way to transport ribs overseas?
- weber mess
- A use for pork skins? (post-cooking)
- Thermometer Thread Size Help
- Sweet-Hot Pork Tenderloin with pr0n...
- Red Oak bark
- Is this like most forums? Everyone like picture?
- Finally Trying a "Real" Rub
- I love my Homework - Brisket 101
- Lazy Man's Rub?
- New 18.5" WSM on sale @ Amazon
- • Deep Sea Snapper
- Noobie Question of the Day 10-13
- Dinner Last Night
- Thermometer
- Pork Butt, Brisket and Beer tasting cook times
- backwoods smoker hot and fast
- The cooler
- 1st brisket on the Ranch Kettle
- Weber Performer
- Smoking Ribs For The First Time This Sunday
- Handyman gas grill.
- Competition Style Chicken
- BLT Toastada! Pron!
- my Cajun Souse
- New grill from lowes
- Kosher MOINK Balls experiment
- Heat!
- Noobies-check out trade round
- Finding Pork Butts?
- Flirting with a chuck roll
- Scheduling help needed
- Now For Something Really Different: Tandoori Pork Tenderloin!
- Packer brisket
- Why did I do it
- Night Train Brisket Link?
- Alton Browns Pizza Crust Question
- Just bought my first two barrels
- Tri-Tip in Ga
- First Brisket Attempt- Ever
- Dougherty's Wings? Tips? How Hot?
- Mega rib experiment (Oakridge BBQ won)
- Double smoked ABT's
- Brined and Wrapped?
- The Perfect UDS
- skewers
- A chance sauce find
- first uds
- Injecting and wrapping brisket?
- Rubs????? What's your fave???
- Tips for a rib roast on a Weber OTG?
- A first for me -- Bulk rub and sauce
- side of beef
- Any "Real" Value In An Older Late 80's WSM?
- Any "Real" Value In An Older Late 80's WSM?
- Any "Real" Value In An Older Late 80's WSM?
- Is It Just Me
- Noobie Question of the Day 10-14
- converting rubs?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Spatch and brine bird???
- Cooking for.... Myself? 0.o
- recommend a good book for sauces (NOT BBQ)
- Pork Tenderloin & Shrimp
- Drink suggestions for the sugar impaired
- Craigs List Find
- Storing cooked brisket
- Teaching some grilling at a men's retreat
- Surf-n-turf on the tractor rim
- Pizza (not smoked)
- Juicy Chicken Goodness: Tacos de Pollo Asado
- Its finally here!!!
- Biscuits-n-Sausage Gravy
- Bacon wrapped fiesta burger.
- Grill to beat all grills
- Last weekends cook...heavy pron...
- It just looked like so much fun
- New video from Ben Lang - How to choose the right cooker
- Help with new WSM and new Chimney Starter
- Burgers on the offset, can it be done?
- Just some venison backstrap and yuca
- Very Excited!
- Plate setter for ribs?
- Giant chuckie
- QUick Question On Butts
- Apple. wood or Hickory
- Hello from a long time listener, first time caller
- FoodSaver Bags
- First smoke pic
- After 300 people an 270 lbs of BBQ last weekend
- Cast Iron Cookware: New Vs. Vintage
- "Rib ends" Roast
- Datil Pepper Harvest.....I know what I'm doing tomorrow.
- Grill Pork Chop Welly
- Sam's, is it worth it???
- It's earily, but holiday smoke?
- What time shall i wake up? (pork butt cook)
- Big surprise from the wife
- Meat cuts french terminology
- New dish with Roast
- Today's Brisket Cook PR0N
- Ever cook goat?
- Simply Marvelous butt
- Beef Equivalent To The Money Muscle???
- 7lb whole pork loin
- This is how I do Tri-Tip *pron*
- • Fried Chicken
- To use the drum or not!!!
- Hobo Stoves
- Drum smoke
- Smoked chicken and steak enchiladas (pron)
- Chicken Tighs Italiano ... Prons ...
- Smoked Turkey Problems....PLEASE HELP!
- Braided Steel Sleeving For Probes?
- Remove skin from shoulder?
- Using honey in a wet rub/marinade?
- Confused about UDS dome temp vs. grate temp.
- What is a good (great) HOMEMADE Chicken Rub recipe?
- Pecan Score
- Habanero Death Rub rib
- Ham Confusion
- A little Beer Can Chicken tonight, I am starving!!!
- Kiwi Knife Sharpening Angle
- ribs not foiled....TURKEY BAGGED!
- Smoke in one WSM or two WSM? Help!
- This is my UDS...
- Scored this at Sam's today
- Banana pepper HELP!
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