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- Todays supper
- Using minion method on UDS with chimney
- WSM Extender
- Meat Slicer Is This Worth Looking At????
- heat below or above? whats best for steak
- Smoked Spaghetti (Thanks JM)
- New Handle for Stok /UDS Lid
- Interesting article on CNN re: BBQ
- Chicken (NOT) Burnt Ends
- Prepping for our first BBQ Dinner at Kickers
- Too Much Marinade? Its Ozing out
- Phubar's Spaghetti 'n Wings Pron
- My First Pork Butt Attempt (Rated R Pron)
- Hickory, Pecan flavor comparison
- Cheeseburger's Again
- BBQ Guru PartyQ
- Lang 60D Cover?
- Tips/suggestions wanted for smoking steelhead
- Socal bretheren Heard of a BBQ cookoff this weekend?
- Cutting boards
- Big Easy Oil less fryer
- Christmas roast
- Sunshine = Grill time. (With a little Pr0n!)
- Mojobricks vs. hickory
- Deer/Elk etc. smokes
- Making snack sticks in UDS
- Just recieved this from Klose Pits
- Oakridge HDD and Pineapple glazed twice smoked ham sammiches
- Found some other names for Tri-Tip.
- Italian Pizza~BSK pr0n x 1
- Weber customer service?
- Spalted wood
- Advice for bad weather set up
- Recipe for Homemade Giardiniera
- Christmas Brisket (2 weeks early)
- Great deals at Raley's on Pork and Chicken
- Veal Shanks Osso No No
- Chicken (NOT) Burnt Ends Second Try
- Top 100 BBQ sauces of the world?
- Brethren... We need your help yet again!!!
- Good First Smoker
- cookinq question
- Reverse Flow: Deflector Plate Question
- smoked steelhead w/pron ( I hope )
- Distance between coals and food on weber 22.5 vs 18.5
- my new UDS
- Looking for guidence on how to trim St.Louis ribs.
- Fish 'n Chips (not Q) pron x 1
- Wanted...advice on a smoker or rotisserie trailer
- Can you compare Pecan Shell smoke to Pecan Wood smoke?
- Mexican Salmon
- APL Tri Tip
- Does smoking wood need to be covered so it won't start to rod?
- Snack sticks
- Butts in a Pan or Not?
- Texas Rib Rangers Lone Star BBQ Sauce
- What Would Be a Fair Offer For These Couple Items
- Just getting started in BBQ - What are some "must haves" that I should put on my Christmas wishlist?
- List Your BEST and LEAST Favorite National Brand HOT DOGS
- Double Smoked Ham A bit strong. Suggetsions?
- Not a bad day so far...
- cabela's stuffer and slicer-half off
- steelhead pics
- New steel BBQ Grill Racks
- Brisket, ABTs, wings and stuffed mushrums
- I've Created A Blog
- Beef vs. pork smokes
- Smokey Joe Conversion?
- 1st fatty, don't have good therm, need help
- bamboo cutting boards
- Soo fellow brethrens ... Question
- Deep Fried Prime Rib Recipes Needed
- What accessory could you not live without?
- • Black Pepper Smoked Ham **PT2**
- Whose hungry?
- Wet Brined Ham Question
- UDS Water Pan
- Chicken Dinner that Almost Wasn't 9with pron)
- Al's bachelor dinner with pron...
- Anyone put a BSK into a table?
- Bucc's American Food Thread
- Marinade Question
- Smoked chicken instead of smoked turkey?
- What to do with a 4lb pork roast?
- Talk to me like I'm 3 - Gotta have it...Black Pepper Smoked Ham
- Hickory Smoked Bacon Wrapped Bacon
- Beautiful marbling *pron*
- Paint
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Cooking Rib Tips?
- "Burn Barrel" Tacos
- expanded metal for uds firebox EXPENSIVE!
- Grilled Argentinian Steak Dinner w/ Homemade Chimichurri
- Happy Poets Day, Farkers
- Reheating Pulled Pork
- Money shot! (A different kind of pron)...
- Cold smoking a chicken, sounds dangerous to me
- Picking up a Chefmate Meat Slicer & Have a Question
- Propane Tank: Score
- Rib tips and new method on my stickburner.
- rib trimming question
- Brandt Prime Brisket $2.99/lb
- Potluck Ideas
- what are some good ceramic pans?
- Santa Maria Style Tri-Tip with PRoN
- Mullet
- UDS R2-BQ Build
- Has anyone made "Gypsy bacon"?
- Smoked Capicola
- Bodum Fyrkat Oval Grill
- Bad Butt
- Blues Hog in Houston
- smoked duck
- First time Brisket on my new UDS
- Zero Club Question
- Replacement needles for Butterball injector
- Lunar Eclipse-"Smokin' under a Blood Red Moon"!
- Just ordered a BW Competitor, what options do I need
- Pork shoulder injection
- Chinook and True Cod
- Rutabagas! Ugh
- Dry Aged Steaks
- Christmas came early to Little Dick's house!
- Not a Weber so what is it?
- Porchetta?
- Phubar's Lamb Chops Pron
- My New (To Me) Completely Unnecessary Toy!!!!
- 2 Packers! Much Waiting (with pron)
- knife block set
- What is the shelf life of amoked turkey breast
- My dry brisket
- Stuffed Tater, not BBQ
- Cherry Smoked Filet Birthday Roast
- It's never to cold for BBQ
- seafood gumbo without a roux.....
- Jambo trailer install
- Price Comparison
- How to cut a whole flat iron?
- Great Deal on a Food Processor
- Redneck Meat Grinder Conversion!!!
- Boneless pork loin chops
- Venison Brats and Hot Slaw
- Foodsaver for Christmas
- Just Showing Off Tonight's Dinner
- 1st Brisket
- St. Louis style ribs
- New Additions
- Assorted Pork Chops on the BGE
- Little Dick's ribs (with pr0n!)
- Pounding Lamb
- My new toy
- Roast Piggy
- Pork shoulder
- BGE Gasket
- Miss White & Mr Brown Stopped By For Breakfast...
- Vegetarians that love to que meat?
- Packaging Rubs
- VENISON --- How would YOU cook a neck roast?
- Learning curve - part 3; Brisket failure
- Rub Recipe
- 15 minute poll, what simply marvelous should I use
- Sweet Seductaion Chicken just went on the Egg
- NY Bone-in roast with pron
- CL identification??
- Shipping a pastrami
- Went with the MasterForge Water Smoker
- Breaking in the new Gater
- Moderators Note
- Overhaul complete!
- Dinosaur T-bones
- Maiden Voyage of my new Jambo
- Shrimp ABT's and bubba burger
- Calling Guerry
- Buffalo Chicken Sausage And Blue Cheese Slaw
- welding help please
- Charcoal suppliers in England
- wet cured ham, skin on or off?
- Twice Barbecue Chicken Wings
- flat irons
- Campin' and Quein'...
- First serious cook (with pron)...
- So I finally had some time to cook today...
- Cheeze pleeze,cold smoked.....
- Good price on a used Cambro?
- Deer Shoulder
- First time prime rib on the Weber.
- My Sunday night smoke Pork Butt, Moinks and fatties. Heavy pron
- • Steak & Beans
- Pellet Cookers... Advice needed.
- • So who's doing what for Christmas?
- Some advise for my smoker
- 4 flavour ribs
- Phubar's Lowland Smokers @ Karel1000's Birthday Party in Eindhoven Pron
- ALF's CLOSED FOR 2011
- Second try at Brisket
- help on determining age of weber grill
- Chuckie Fail
- Christmas gift
- Brethren... It's that time again.
- Padawan and Phubar had a Little Lamb...Pron
- Bacon Question
- Lean Chuckie
- Now what?
- Phubar's SmoPhried Lamb Liver 'n Kidneys Pron
- Lessons Learned from my first big cook
- Padawan's Shoulder chops with pistachio rub
- Pork butt - cook in advance help
- Please Help! Need Creative Ideas for Leftover Smoked Turkey
- Striped bass still running around here
- Best type of Mortar and Pestle to use to grind own spice? Seeking suggestions
- Burnt ends?
- BBQ Sunday...It was a ProteinFest
- Rotten Ribeye pron
- stuffed n trussed chicken breast w/pron
- Stok Tower Grill
- New $5 Trailer Smoker-First Cook
- Boneless Shoulder From The Weekend (pron)
- G.B. Jerky board
- Whole Packer Corned Beef Cook times?
- Whole Packer Corned Beef Cook times?
- top 100 rubs
- Thank you, Brethren!
- Help with Fire Management Lang 84
- Some Cold Smoked Back and Side Bacon...
- read this!! Important message.
- Seasoning a new Weber GOLD BBQ
- Help with Rubs and Sauces
- Chili Contest at Work Today-w/ pron
- Dear Santa......
- A little summer sausage pron
- opinions on blueberry wood
- Smokin 4 racks of spare ribs sunday....need suggestions
- weber rotisserie uses besides chicken?
- • A Mass of Beef Jerky.
- Rotisserie Question
- Phubar's Cold Smoked Lamb Liver Pron
- Weber Smokey Mountain?
- What cuts do you grind for burgers?
- My new mini uds
- What the?? People from California, please read this
- Quick burger fix??
- Pellet recommendations?
- Canadian Peameal Bacon
- Smoker build
- Ever had a Teres Major Steak? Warning, Grill Pr0n!
- My WSM Groom's Cake!!!
- Burnt ends ?
- Cold Smoke Generator
- Anniversary Pron
- Goin to BBQ SCHOOL
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