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- Minangkabau Rendang Beef Curry
- MMMmm allot of pork!
- Price of peanut oil?
- Anyone have a rub recipe for a cured ham
- Modify Weber 22.5 lid to fir UDS
- First try cassoulet (BBQ leftovers)...
- The 22.5" WSM has arrived! Time to break her in.
- Dry Aged Beef ...at home?
- 3 layer rub is duh best!!!
- Turkey Rub Emergency!
- Meat America - on H2 Channel Saturday Nov. 19, 2011 10PM EST
- BBQ Brethren...
- Packer too large
- Finishing a pork butt in the crock?
- 1.5 million scoville units pepper
- Do I need to soak my Bacon???
- Simply Marvelous Beef Rub
- 1st Run of the BBQ Guru Competitor
- UDS with 18 1/2" lid
- It's Early and I must be dreaming about butts, and hams, and tenderloins, and ......
- New Pit and Pulled Pork
- Big Bob Gibsons or Smoking with Myron?
- Movin on
- Turkey Breast Temps
- My butt in a pan
- Chicken Breast Success Stories
- Anyone seen this in action? New Pellet cooker.
- Pastrami question
- Got a weird question....
- Slicing and dicing my herbs - Easiest way?
- Wish Me Luck Again... Catering A Wedding
- (BBQ Butt + Foil) + Cooler + LOTS of Time = ?
- I want to build a UDS
- Blues Hog Copycat Recipe
- Phubar's Lowland Smokers "Wild" Q Course @ Kurt's Place in Gistel,Belgium Pron
- Pork Belly Weekend
- Crispy skin
- Ribs (first time this year)...
- How many packers can you cook on a UDS for High Heat?
- gotta be a better way of chopping
- Appreciate some help with Prime Rib
- Chris Lilly's Big Bob Gibson's Smoked Turkey?
- Denton tx Sams and ceramic cooker
- 1st Spatchcock attempt.
- Score!
- Stubbs Beef Marinade
- is my BRISKET DONE??? HELPPPP!!!!
- Cooking chicken quarters on UDS help!
- WSM 22.5 Charcoal Grate
- Separate flat and point.
- Fake EVOO
- old smokey grill jumbo size
- Your best Mac n Cheese
- for all those germaphobic grill cleaning nuts...
- I just can't seem to "master" hickory?
- Boy Scout Thanksgiving dinner, Scout style!
- WSM + Ique + high winds = a headache
- Momentous week...
- Little Dick's brisket fix...mission accomplished! ("Pr0n Promise!")
- Yesterday's WSM Smokapapalooza
- Practice Butt on my XL BGE
- Turning Japanese
- STL spares (my best ones so far)
- Plowboys rubs
- Simply Marvelous Ribeye
- Fed A Crowd!
- Almost Turkey Time - UDS or Deep Fried Turkey?
- Wood chips
- Jacaard Brisket?
- Will a full UDS cook much slower
- Whole Hog
- Thanksgiving Smoked Turkey - Maple Brine- Cranberry Glaze
- Achieving thin blue smoke
- UDS questions?
- Tri-Tip? Need recipes
- Spice Rubbed Ribs with Chipotle-Honey Glaze
- Blues Hog West Coast
- Little Dick's sammich fix! (pr0n)
- Whole Lotta Love ribs...
- Oh Brethren ive got a MAJOR complaint with charcoal compaies
- Doh!
- bad smell
- Chicklins BSK
- Weekend Smoke
- shrimp and crawfish etoufee from scratch.....
- Still trying to get the hang of RIBS!
- Chuckie Failure
- Reverse Sear Strip Steaks **PRON**
- Chili, Choinks, ABTS & a Fatty
- DigiQ --question on getting up to temp
- Chris Lilly's Spicy Apricot Ham Glaze
- Yea!
- Grilled Porterhouse, Onion Strings & Stuffed Portabella - Pron
- Manny's Pitbull
- Tale of the two custom Klose BYC's...
- Cinnamon Bacon
- clear smoke?
- Big Easy Turkey Help
- Rubbery skin on pork shoulder??
- the ultimate pot to cook chili!!
- pORK bUTT's HOT n FAST{pRON+ViDEO}
- Sunday Spares - With Pron!
- • I need help! Curing (pink salt) question
- Pizza Sunday
- Smoked turkey.....
- Cooking Spares for the coworkers
- UDS Lid
- Need ideas for Thanksgiving BGE turkey
- Do I change past practice using UDS
- BBQ Egg-rolls (pr0n)
- Padawan's Legham
- My BBG Pork Shoulder Throwdown Entry
- Brisket protocol
- Is my brisket done? results... BURNT ENDS... PRON
- Beef Shanks
- Mortons Tender Quick cure question
- Pron?
- Brining Turkey? Is is REALLY required
- Smoke Box Question...
- baking bread on sunday ...
- Enhanced Meats: Is your meat enhanced??
- Looking for an Egg table cover
- Killer Smoked Ham Recipe Needed
- grilling baked beans
- pulled pork and slaw
- Installing a thermometer on an older wsm
- Who's hungry (pron)
- Reverse Sear on BGE or other Kamado?
- Maverick ET-732, Looking for a Good Price
- Anyone build a BGE table with built in burner?
- Reheating Ribs?
- Remember When Meat Had Flavor
- warm-ribs trick for Little Dick?
- So here's my plan.... (craigslist)
- 1st ham - it came out GREAT, but
- Build in progress...need suggestions
- Sunday Dinner / Pork Loin // pr0n heavy
- Electric smoker pros and cons
- How thick?
- Old Fashioned Cheese Burgers On The Griddle
- Charcoal basket or Klose charcoal snake for off set firebox
- Need Turkey Advice on The Big Easy
- Help identifying trees
- Talking Turkey - how 'bout Cranberry Sauce
- What's a good price for an XL BGE and for a Lang 60?
- How much would you pay for a XL BGE?
- Recipe: Cranberry-Orange BBQ Sauce (pics)
- Organic No-Salt Seasoned Smoked Chicken Half (Prons)
- Padawans's shoulder chops Balls
- Thermapen deal?
- How not to trim a brisket
- Deal or No Deal? 18 WSM
- Turkey Experiment Question
- UDS too large for Weber kettle dome
- Turkey soaked instead of Brined
- Help With Paint
- Venison Summer Sausage question
- another late afternoon in the backyard..
- I want a iQue 110
- Doing fundraiser for American Cancer Society
- Big Chief for smoking cheese
- St. Louis or baby back ribs?
- Good Jerk Rub
- Going to be cold tonight-add more lit coal sto UDS
- Something to keep in mind
- Turkey on he bge stuffed? Or not stuffed?
- Masterbuilt Smoker
- Costco Babybacks - removing the membrane
- Natural Gas and Propane Grills?
- Ribs burned on the bottom (while foiled) - Why?
- offset pit , Charcoal basket or Klose charcoal snake ?
- Dangers of cooking a Stuffed Turkey
- Magnum Q
- 12# Turkey Roast
- I hate having a leash on me at times
- 3 Excellent Jerk Recipes - Paste, Marinade, & Dry Rub
- Simply Marvelous 'sweet sudection' rub
- Meat grinder and sausage stuffer recommendation
- Amazing difference in temp in UDS
- Should I buy a trailer offset for the hell of it?
- Dry Rubs - Homemade vs. Commercial
- 19 lbs of Porkalicious Goodness!
- Brisket and UDS (again)
- Weber Ranch Kettle
- Tandoors ??
- Trager does anyone use them?
- Nasi Goreng - Throwdown Style
- my Chicken Barbecue
- Who bags the best charcoal briquettes?
- 3 Second Noob Questions
- Prime Rib Rub
- Better "cold weather" smoker
- • It's Bacon time again! (a LOT of pr0n!!)
- Looking for info....
- would love some advice on beef neck
- Cleaning your nose of coal dust
- Weekend Birthday smoke PRON
- Plated rib pron
- Martha Stewart Thanksgiving Hotline Cookbook- Free Download
- Minion Method for Turkey
- Stuffed Peppers With Cheese
- Today's cook......
- Thanksgiving ABT's
- Thanksgiving tradition.
- Santa Claus made a quick stop by my house...
- Beer Can Chicken recipes ...
- Newest member of the Thermapen club
- If the purse strings were loose what would you buy?
- Last weekend Ribs, Dip, and Chicken
- Dad's new BGE - first fire recommendations?
- Commercial Rubs = Not a cook????
- Test Smoking A Fully Cooked Butt Half Ham (Prons)
- Turkey on the WSM
- BBQ book on everything
- Ordering 5 lbs of Rub Co's new Hot Wing Rub.....GET YOU SOME!!!
- Grilled Masala Chicken - WOW!
- Any opinions? craigslist item...
- For new non-subscribed members
- Please help!!
- Habanero Death Dust...
- Thermometers and Temperature Control
- Pressure Cooker?
- Cold!!
- Would this be Considered Pre ..PRON ???
- Country Breakfast Pics
- Chuckie problem
- Noob Advice for a New Year's Eve Cookout
- Fire want to die wings ...
- Italian Beef Recipe ????
- Fatty coming this weekend
- do we really need this ?
- Tri tip chili question
- Paprika - Smoked or Not?
- • Roasted/Smoked Garlic haul...
- • Spagetti Pesto with Roasted Garlic & Savory bacon
- • Bacon Thread side note **RECIPE**
- Fresh Turkey in storage???
- Little Dick's rib fit?
- 2 FAVORITE Turkey brine and cook recipe
- How are you cooking your bird this year?
- Chuckie quick temp rise.
- Smoking Wild Ducks and Geese
- keep trying
- Big Green Egg Lifestyle
- BBQ'd Chicken Thigh's on the Big Green Egg
- Penzeys Spices opened in Austin TX and Savory Spice Shop
- Are all Frozen birds the same
- First time weekend brisket. Need tips!
- The learning curve... with pron.
- Time for Smoked Ham
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