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- DIY Stoker Probes
- backwood
- Butt for tacos
- weed burner
- Apple and Bleu Cheese Stuffed Pork Loin w/Oktoberfest Potatoes Au Gratin
- oakridge habanero death dust
- Smokey Joe Mini WSM Question
- marinades
- Oakridge Habanero Death Dust/Simply Marvelous Season All Wings
- Cuban Sandwich Style Pork Tender
- BOX O' BOB, WAMPUS' & BOSHIZZLE'S WOOD, SIMPLY MARVELOUS RUB, ROASTIN' RONNIE'S COFFEE, INDIANAGRILLER'S Q SAUCE CONTEST-for non-subscription members!
- Grilled tofu really?...Pron
- First Pizza w/Pron
- Big Ron's Hot Wings and "Little Heart Attacks"
- Butt and chicken
- CRAP!! Overslept with a 7lb butt...
- Volume Smoker Options
- Smoking AUDIBLES!
- My attempt at Montreal Smoked Meat
- Royal Oak Charcoal Score at K-Mart
- Backwoods Party
- Cochinita Pibil Question?
- EZ peak
- CHEAP finger foods?
- sticky halftime drummies w/pix
- Cooker Pron from the Border Town Bash
- Chuck Steaks
- Spicy cactus & mojo thigh pie, roasted red pepper, provolone & roasted garlic pie:
- Beef ribs disappointment
- Found a bunch of sauce and rub recipes online
- Full Blown Smokey Jow WSM - Char siu
- Need help thawing out large pieces of frozen meat (turkey, pork) how to do it right?
- Wagyu Tri Tip
- WSM 22.5 to hot
- Rib Roast for Dinner this evening
- Rainy Sunday cook w/Pron
- HnF brisket? I just don't get it
- A Mountain, A Mule Deer, And Man Sized Meat - Long Winded and Pr0n Heavy
- Stumps Owners
- Funky Brisket
- 1st Beef plate short ribs with pr0n
- Pulled pork sandwich pron
- My first ABT's, a lesson learned and a spatchcock (and pr0n)
- Landarc Pits
- To those that foil their ribs
- Newbs second attempt at Chicken thighs with Pron
- Phaja Lobi Tenderloin
- Padawan's and Phubar's Argentine Hare bolt
- • Fried Fish on the Grill (pr0n heavy)
- What Charcoals Do You Use
- Stumps Baby?
- cole slaw and pork
- Spritzing your meat
- firewire kabobs.....
- It Could Be Yours........Round 2
- Consistent temperature rationale
- Chicken and Apples
- Dino Bones - Pot Roast BBQ Style (pron)
- Your highest ever brisket internal temperature
- Pig Wings
- Phubar's Pork Loin Roulade Pron
- Moink's!
- BBQ for our Troops - pron
- Putting together Mini WSM #2
- a slow and sunny Sunday - Paella on the Q
- USA Today as chimney fuel - No Ash. Pictorial Proof!
- Kiwi knive?
- Beef Tenderloin, Roadside Chicken, ABT’s, & Grilled Veggies!
- What's your ratio? ( Wing Sauce ? )
- Preventing pulled pork from drying during reheating....
- Would you?
- Your thoughts
- XL BGE, new or older model.
- SCORE!!!! New old vintage weber!!!
- Winter smoking ina UDS
- Million Dollar Sauce
- Some Beer Can Chicken on the UDS
- Simply Marvelous Rubs
- Another Habanero Death Dust Wings Thread....
- Ribs Tonight (pics)
- Weekend Update (and a little pron)
- Smoked Side Dishes
- Weber Poultry holder pron...and my dog
- Easy and Delicious Hot & Fast Brisket - NO MEAT THERMOMETER NEEDED
- RUST on the outside of an offset smoker box
- 275 Gallon smoker advice
- Peach Wood?
- Rolled Goat Shoulder--PRON
- 6-Hr. Apple Smoked Baby Back Ribs
- collard greens
- A Thanksgiving Test run w/ PRON!
- 21lb brisket.. you don't say? *pron*
- The Aussie UDS build has begun!!!
- Where's all my tri-tip lovers? *pron*
- My first prime rib and on a dead-line. *pron*
- My smoke rig w/ pictures
- • Simple Tri-tip.
- • Mmmm Garlic!!!
- I like big butts and I cannot lie *pron*
- A loin worth some coin
- Noobie Question of the Day 10-18
- Your favorite Rubs for ribs.
- 3-2-1 Rib Guys. What goes in your foil?
- New mods in action, with PRON (ribs!)
- Mexican Pulled Pork
- Grilling fish, Yes or No?
- Good + Cheap stew recipe
- the source for many public BBQs (parks..)
- Kamado Joe Demo in Edmonton
- backwood
- Seminole Swamp Seasoning?
- A Question About Conduit Lock Nuts
- Need help - smoked spares on Weber kettle
- Couple of questions about mini wsm
- Tri-Tip vs. RibEye
- Canned Wal-Mart chili
- First turkey, HELP!
- Cast iron problems
- Trimmed spare ribs
- That UDS was so nice I hated to give it up!!!
- What to do.......
- Backyard "Bones" with pic's
- Venison question
- Country Style Ribs (not)
- Heads Up: IMUSA Tamale Pots Not Consistent
- Craycort Keeps rusting in Weber Kettle
- Hard bark
- Big Green Egg - Worth It?
- Brisket - Corned Beef Flat?
- How long do you rest your brisket?
- Venison chili receipe?
- Pulled Pork and Cream Cheese
- If you could only have one smoker...
- WSM top for a UDS??
- Double score for new UDS
- 1st. UDS and some ??s
- Wine and Honey Marinated Lamb - Warning, Grill Pr0n
- What to do with some lump crab???
- UDS test run and having some issues
- UDS artwork
- Eat You Hearts Out Egghead People!
- Please help...ribs bad again
- Look what I received today.....
- My First Smoked Ribs
- Made some pastrami
- Mini green egg
- Instant read thermometer cheap
- MOINK balls for a work bbq
- Royal Oak chef brand
- Hey you gravity fed guys.........
- What "secret" signature spice/flavor do you use in a rub?
- Favorite pepper(s) to grow/buy or use.
- Spatchcock Turkey
- 22' WSM and IQue 110 issues...
- • It all started off with a couple steaks
- Phubar's Dizzy Death Dusted Drums Pron
- It's time for Pulled Beef
- New Pit
- insulating UDS for cold weather cook
- My First Porterhouse, WOW!
- Flat Iron Steak w/ Shrimp
- Pork butts and a little midnight ride aboard the night train!...
- Which to Believe
- Just added "Habanero Death Dust"
- Kosmo's Pork Injection
- Memphis Area Brethren - Choice Whole New York Strip $4.99/lb
- Digital Grill Thermometer
- An edible equation...
- Making own WSM?
- Really Confused
- Coors Light UDS
- need some help with uds.
- Tel-Tru Thermometers
- The Rub Co.'s Barbeque and Shishado marinated Flat Iron
- Pulled Beef?
- Do you name your smoker/grill?
- Money to Burn
- Coyote Canyon
- Gonna try my first Chuck Roast on the Mini WSM
- Tri Tip in AL?
- History of BBQ on History Channel
- Smoking a brisket flat?
- I Might Try Myron Mixon's Brisket Method.
- Brisket Done Temp Question
- Briskett done wrong!?
- Help - what is "chicken fried" meat y'all talk about.
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- UDS. Air inlet question
- Need temp probes
- Rotisserie help?
- Store bought Corned Beef Brisket Point.....a little help here.....
- Cooking while Mrs. Ash is away!
- rib-o-lator: what should my first cook be?
- Smoked Chicken
- Crown Royal UDS
- Logic-Defying cook
- Can you do drip beans without the drip?
- Pork Butt in a Cooler - How Long?
- terra cotta pot smoker
- My First Butt's
- Question for those that have successfully done the Night Train Brisket....
- New Rub
- How Long For 5lbs. Pulled Beef
- Dry Your Brown Sugar
- Chicken Roast Temp Observation...
- lobster rolls, care to share your recipe?
- Brown Thermapen Sale
- URGENT Help needed w/ pork butts!
- PUI For All You Farking Brethrens
- How Will This Smoke Turn Out? Wish me Luck!!!
- Eye's bite of more brisket then the smoker rack will hold :( with porn
- Turkey in Brine
- Cochinita pibil
- Smoker Blue Prints
- Question for Ceramic Smoker Owners
- New guy with a couple of UDS's!
- Next smoker project
- Lang for vending
- Last haul out of the garden
- Thermapen Alternative for $13
- 20 Smoked Ham Hocks on the Bullet Bill!
- Anyone Use Chester's Fried Chicken Breading?
- Sweet bluin' this morning!
- Growing Peppers from Seeds
- Howdy Joe: Meet and Greet with Mr. Kamado Joe
- Restaruant Depot, Florida
- How is Wicked Good Weekend Warrior?
- Uds - no babysitting!
- disappointed with my firsy not a MOINK moink
- Turkey on the Egg
- New pork safe temperature?
- Moinks in the Mornin! (Pron)
- Who makes this smoker
- Temperture Controller
- Teriyaki Pork Loin Chops
- Double Barrel Smoker
- Making Pulled Pork Meatballs Need Binder Suggestions
- The quest for the mysterious money muscle
- Kitchen Bouquet On Steak???
- No salt brine
- Fattie Question.
- Mini Shopping Spree?
- 16lb prime brisket Santa Maria Style ?
- First Throwdown Porterhouse
- BBQ to go! UDS style
- My new BBQ & brew island
- Can a pottery kiln be mod'd into a smoker?
- Getting into the TD's sooo...
- pork belly
- Chicken Thighs
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