PDA

View Full Version : Q-talk


Pages : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 [208] 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360 361 362 363 364 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385 386 387 388 389 390 391 392 393 394 395 396 397 398 399 400 401 402 403 404 405 406 407 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 449 450 451 452 453 454 455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 470 471 472 473 474 475 476 477 478 479 480 481 482 483 484 485 486 487 488 489 490 491 492 493 494 495 496 497 498 499 500 501 502 503 504 505 506 507 508 509 510 511 512 513 514 515 516 517 518 519 520 521 522 523 524 525 526 527 528 529 530 531 532 533 534 535 536 537 538 539 540 541 542 543 544 545 546 547 548 549 550 551 552 553 554 555 556 557 558 559 560 561 562 563 564 565 566 567 568 569

  1. Bacon...
  2. Table for a large and xl bge?
  3. The ribs are on!
  4. My first Smoke... with some pron.
  5. Maiden voyage
  6. RAIN in DFW
  7. Phubar's Blade Steak Pron
  8. Do you find leftovers have a stronger smoke flavor
  9. Looking for suggestions on cooking a prime ribeye
  10. Comfort Food ... Meatloaf ... with Prons
  11. In tribute to the Sauerkraut Festival
  12. Smokin' in the Dark - Midnight Spares on the WSM
  13. A TexMex Fatty..
  14. Phubar's Lowland Smokers @ Phire under the Iron in Eindhoven Pron
  15. Why do my ribs turn out dark?
  16. 2012 BBQ Classes- East Coast?
  17. Deep dish pan pizza
  18. Rib comment and question
  19. Prime brisket madness!
  20. Spatchcocked & beans
  21. Brisket time again...
  22. Guru Owners. Ever have probe problems?? IQue not making me happy.
  23. Big Ron's Chili
  24. **2012 Advanced Cooking Classes - WEST Coast??**
  25. Sacrificial Pork Tenderloin on the Alter of Weber
  26. from getting hickory to getting stitches. (PRON-not for faint at heart)
  27. Searching for the perfect Habanero wing marinade
  28. Shoulder and Wampus Beans
  29. New to this, need advice
  30. Ribs with Mac & Cheese
  31. Q Trading Cards?
  32. Pork Tenderloin Stuffed With Cheddar Brats
  33. Salt
  34. Working on a dry rub with Pineapple
  35. Best chicken ever
  36. Buttermilk Brined Chicken Thighs
  37. Drum Seasoning
  38. Death rub chicken
  39. Grits-N-Greens....
  40. Be FAST..Fattie.....
  41. Beef ribs and pork hock tomorrow, need help.
  42. Pork loin and ribs (pRon)
  43. Paint removal and Weed Burners
  44. TDS Build
  45. Pickled egg recipe?
  46. Chicken Wing FAIL
  47. Fall Camp Cookin (and some needed father/son fun) <<<<LOTS OF PHOTOS>>>>
  48. Ribs slow cooked on Napoleon kettle
  49. SPATCHCOCKIN.....again......
  50. Smoked For The First Time
  51. UDS Tri Tip (x2) Shedded & Sliced + bonus
  52. For serious eats fans
  53. Happy Thanksgiving, Canada !
  54. Pron for Pron's sake...
  55. 5 yrs in a row, invited back for #6 next year
  56. Turduken fatty?
  57. Your favorite stuffing for stuffed tenderloin?
  58. How Open Minded Are You?
  59. Authentic Mexican - Tripas Baby Oh Yea!!!
  60. Vertical pellet cookers besides FEC?
  61. Break In Cook
  62. Cost of Wood & Where to buy!
  63. Mini WSM- Maiden Voyage...
  64. Fresh Greens
  65. and for the folks who like Pickled eggs here some pickled Liverwurst..
  66. Made a cart for my Weber kettle.
  67. chuck eye, t-bone, abt's, avocados, asparagus
  68. Chuckies on the Egg (Pron)
  69. Brisket Flat piece
  70. Wheels on UDS?
  71. cold smoke salmon
  72. Chicken for 40...
  73. "Beer Can" Chicken pRono
  74. Thanksgiving Turkey
  75. Some thoughts on improving my ribs
  76. Cooked Some Ribs With Grapefruit Wood For Smoke
  77. UDS Newbie Question
  78. Pizza for lunch
  79. ** More Mini Spin Madness! **
  80. Sloooooow and Looooow Roast beef dinner!
  81. Digi q / nano q which fan
  82. UDS Pizza Stone Heat Sink
  83. Fermented Pepper Mash
  84. Last Nights Tri-Tip (Pr0n)
  85. Should I do it?
  86. Sweet Seductive Habanero Death Dusted Set Deguerre on Fire Pork Tenderloin
  87. Lunch today Pizza on the OTS (pron)
  88. Crusted, Smoked, Frenched, Bone In Pork Loin
  89. Phubar's Common Sole Pron
  90. Padawan's beef chipolata and pasta with spinach sauce
  91. Ok need some Tips on 20lb Chuck Roll
  92. chicken wings
  93. BGE Question?
  94. CL find, Smokey Joe... Copper???
  95. Easy Way to Sear Steaks & Burgers without spending a lot of Cash
  96. brisket help, well sort of a brisket
  97. Canadian Thanksgiving
  98. I've got to cook for my crew.
  99. Spatchcock Chicken, it's what's for dinner
  100. Thermometer deal?
  101. Has anyone salted their brisket
  102. Brisket Internals
  103. My Dinner Tonight... (not BBQ, but I had to share!)
  104. Mega chicken experiment
  105. •Wood Grilled Lamb Shoulder Steak
  106. Pan Fried Buffolamb Burgers - Not Q but DANG Good!
  107. Peppers smoked for hot sauce now what
  108. Brisket Tonight. New Cooking Method Test.
  109. Pork Loin Pron
  110. Injecting Briskets
  111. Looking for Worcestershire Salt for Rub Recipe
  112. a weekend of Mexican food
  113. Help with eye of round please
  114. Noobie Question of the Day 10-12
  115. Pizza Margherita Fresh From the Pizza Kettle
  116. NanoQ or IQue110?
  117. another weekend of Mexican food
  118. G-string on a butt
  119. New smoker, first cook
  120. You Can Eat It, But It Taste Like
  121. Tell us about your missed score “the one that got away”
  122. I love a challenge
  123. Best way to transport ribs overseas?
  124. weber mess
  125. A use for pork skins? (post-cooking)
  126. Thermometer Thread Size Help
  127. Sweet-Hot Pork Tenderloin with pr0n...
  128. Red Oak bark
  129. Is this like most forums? Everyone like picture?
  130. Finally Trying a "Real" Rub
  131. I love my Homework - Brisket 101
  132. Lazy Man's Rub?
  133. New 18.5" WSM on sale @ Amazon
  134. • Deep Sea Snapper
  135. Noobie Question of the Day 10-13
  136. Dinner Last Night
  137. Thermometer
  138. Pork Butt, Brisket and Beer tasting cook times
  139. backwoods smoker hot and fast
  140. The cooler
  141. 1st brisket on the Ranch Kettle
  142. Weber Performer
  143. Smoking Ribs For The First Time This Sunday
  144. Handyman gas grill.
  145. Competition Style Chicken
  146. BLT Toastada! Pron!
  147. my Cajun Souse
  148. New grill from lowes
  149. Kosher MOINK Balls experiment
  150. Heat!
  151. Noobies-check out trade round
  152. Finding Pork Butts?
  153. Flirting with a chuck roll
  154. Scheduling help needed
  155. Now For Something Really Different: Tandoori Pork Tenderloin!
  156. Packer brisket
  157. Why did I do it
  158. Night Train Brisket Link?
  159. Alton Browns Pizza Crust Question
  160. Just bought my first two barrels
  161. Tri-Tip in Ga
  162. First Brisket Attempt- Ever
  163. Dougherty's Wings? Tips? How Hot?
  164. Mega rib experiment (Oakridge BBQ won)
  165. Double smoked ABT's
  166. Brined and Wrapped?
  167. The Perfect UDS
  168. skewers
  169. A chance sauce find
  170. first uds
  171. Injecting and wrapping brisket?
  172. Rubs????? What's your fave???
  173. Tips for a rib roast on a Weber OTG?
  174. A first for me -- Bulk rub and sauce
  175. side of beef
  176. Any "Real" Value In An Older Late 80's WSM?
  177. Any "Real" Value In An Older Late 80's WSM?
  178. Any "Real" Value In An Older Late 80's WSM?
  179. Is It Just Me
  180. Noobie Question of the Day 10-14
  181. converting rubs?
  182. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  183. Spatch and brine bird???
  184. Cooking for.... Myself? 0.o
  185. recommend a good book for sauces (NOT BBQ)
  186. Pork Tenderloin & Shrimp
  187. Drink suggestions for the sugar impaired
  188. Craigs List Find
  189. Storing cooked brisket
  190. Teaching some grilling at a men's retreat
  191. Surf-n-turf on the tractor rim
  192. Pizza (not smoked)
  193. Juicy Chicken Goodness: Tacos de Pollo Asado
  194. Its finally here!!!
  195. Biscuits-n-Sausage Gravy
  196. Bacon wrapped fiesta burger.
  197. Grill to beat all grills
  198. Last weekends cook...heavy pron...
  199. It just looked like so much fun
  200. New video from Ben Lang - How to choose the right cooker
  201. Help with new WSM and new Chimney Starter
  202. Burgers on the offset, can it be done?
  203. Just some venison backstrap and yuca
  204. Very Excited!
  205. Plate setter for ribs?
  206. Giant chuckie
  207. QUick Question On Butts
  208. Apple. wood or Hickory
  209. Hello from a long time listener, first time caller
  210. FoodSaver Bags
  211. First smoke pic
  212. After 300 people an 270 lbs of BBQ last weekend
  213. Cast Iron Cookware: New Vs. Vintage
  214. "Rib ends" Roast
  215. Datil Pepper Harvest.....I know what I'm doing tomorrow.
  216. Grill Pork Chop Welly
  217. Sam's, is it worth it???
  218. It's earily, but holiday smoke?
  219. What time shall i wake up? (pork butt cook)
  220. Big surprise from the wife
  221. Meat cuts french terminology
  222. New dish with Roast
  223. Today's Brisket Cook PR0N
  224. Ever cook goat?
  225. Simply Marvelous butt
  226. Beef Equivalent To The Money Muscle???
  227. 7lb whole pork loin
  228. This is how I do Tri-Tip *pron*
  229. • Fried Chicken
  230. To use the drum or not!!!
  231. Hobo Stoves
  232. Drum smoke
  233. Smoked chicken and steak enchiladas (pron)
  234. Chicken Tighs Italiano ... Prons ...
  235. Smoked Turkey Problems....PLEASE HELP!
  236. Braided Steel Sleeving For Probes?
  237. Remove skin from shoulder?
  238. Using honey in a wet rub/marinade?
  239. Confused about UDS dome temp vs. grate temp.
  240. What is a good (great) HOMEMADE Chicken Rub recipe?
  241. Pecan Score
  242. Habanero Death Rub rib
  243. Ham Confusion
  244. A little Beer Can Chicken tonight, I am starving!!!
  245. Kiwi Knife Sharpening Angle
  246. ribs not foiled....TURKEY BAGGED!
  247. Smoke in one WSM or two WSM? Help!
  248. This is my UDS...
  249. Scored this at Sam's today
  250. Banana pepper HELP!