View Full Version : Q-talk
- Cooked a little bit of tri-tip...
- Crown pork roast?
- Anyone making their own vinegars?
- Rookie Question - Butts
- Christmas came early
- Some vittles with pr0n
- Thoughts on Pro Q Stacker for WSM?
- Weekend Christmas Party
- HELP!!! I made a mistake canning my BBQ sauce
- Filet Mignon for the Holidays
- Smoked trout on the WSM, OH yeah!
- The perfect Bar-B-Q pickle. Suggestions and thoughts.
- Polish Hambuger (Kotlety)? Some Help Please
- Recipe: Steakhouse Philly (pics)
- Pig Candy (again)
- A Rib Question
- What's on your List?
- Canadian Bacon -- questions before I give it a try
- Pulled pork help??
- Deer on the Grill and making the Q
- Top 100 BBQ dry rubs..
- Cloning Sauce question
- Reverse Flow: Firebox Placement
- UDS smoked cheese
- thanks to bucther bbq......
- Great News for Oakridge HDD Fans!
- Briskets on the Egg
- Stok bbq grill
- Summer Supper Sushi
- Some random grilling p0rn....
- Flat Iron Steak Pr0n Glory
- What IS it with me and meat markets??
- Spare Ribs on UDS w/PRON!!!!
- Insulated verticals... what fuel?
- Filet Pron
- My CL Score!!!
- homemade egg rolls
- Some times you get lucky
- I just drooled on my keyboard!
- Where's Your Wood?
- Bought Myself A Couple Books.....
- • Christmas breeze Pork Chop Dinner
- Precooked Pork Butt ... continued
- Your Go To Commercial Sausage
- Whats on the pit for Christmas dinner???
- eating the whole hog. yes the whole thing
- Resting Pork butt... safe temp?
- HD Deal Alert: Weber Performer Clearance
- Party Pre-Cook: Butts & Chicken (pics)
- Dry Cured Salmon
- Allen Brothers for my birthday...
- My BBQ Sauce makes the Top 100 in the World!
- Salt and Pepper Only
- Cold smoking cheese - need your opinions
- The Minimalist Cold Smoker?
- Smoker Barrels, anyone ever use them?
- How do YOU cure your brisket for Corned beef or Pastrami>
- Rotisserie for Offset?
- The Rotisserie question?
- 22.5" WSM - Fuel Consumption
- Thank you all!
- 120 Gallon Tank Build (lots of pics)
- Awesome steak sauce
- Steaks...To Oil or Not To oil
- Check me, fellas!
- Merry christmas to me.
- Christmas Came Early!!! Marty Clause
- anyone ever try this lump charcoal?
- Present to myself question (BBQGuru, Pimento Wood)
- I love me some leftovers...
- I pulled the trigger on a new Lang
- MOINKs & Fatties on which cooker?
- Crisp Quick Stir Fry pr0nx1
- pastrami help
- Charbroil CB 600 smoker
- My first try at Jerky
- MMMmmmm...sauce
- Lang 2nd Attempt Success, Followed By DISASTER!
- Salmon Question
- If you could only have ONE cooker what would it be?
- standing rib roast: How to cook?
- Grease on Paint?
- Elk, Shrimp & Pasta
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- ReHeat Rolled Rib Roast???
- Simple duck breast
- Big Green Egg find(?)
- Windy cooking???
- My meats wrapped...Can I?
- Grilled Cheese actually Grilled?
- Study Confirms Eating Beef is Healthy
- Ribeye roast vs Prime rib cooking advice needed
- Iowa Barbeque Society Annual Banquet
- Pork Belly Question
- IQue 110 vs. PartyQ
- Reverse Flow vs Offset
- Steak'nSauce~1st Mesquite (pr0n)
- double smoked hams
- Weber kettle parts
- Cold Smoking smoke
- Best steel (sharpening) for the money?
- BBQ Guru on OTG/OTS...
- Wet Cure Queston
- WOW...Just Wow! (Brag Warning)
- Kim Chi anyone?
- Help me justify a Performer
- Early morning....yawn!
- amberjack fish
- Unexpected deal
- A Simple English Cheese Course...
- Applewood Smoked Bacon TRIPLE CheeseBurger!
- What kind of knife do you use for trimming excess fat from a brisket
- First attempt at Bacon Wrapped Pork Loin - Am I doing this right?
- KC Masterpiece Sauce Sale
- Beef Prices: Texas's Fault
- Overnight Cook with Phil W's Pit.
- christmas partty Fattie Pr0n
- Mrs Czervik's X-Mas present...
- Hobart Model 1512 Meat Slicer
- How long should I cook MOINKS for?
- Need help with a 20lbs whole ham on a UDS
- mini wsm ?
- Walmart Rib Roasts?
- Another attempt at some Pron.
- WSKTS Belt Sharpener
- Pork loin advice
- reheat ABT?
- Losing my touch
- Habanero death dust grilled cheese sandwich stuffed with pig candy and jalapeno peppers!
- Pit Beef ***pron***
- Comp Chicken Skin Trial-Fail...
- Phubar's Cold 'n Hot Smoked Lamb Liverpostej Pron
- Wusthof chef's knife or Thermapen?
- bought a weed burner!
- Knife Roll Case That Will Hold A 14" Slicer???
- BBQ Sauce
- another Advantage of a Thermapen
- Oakridge BBQ's Santa Maria Loin Chop
- I'm just a girl ~ deer hunters I need your help
- Padawan's Red Snapper and Phubar's Leg of Lamb Pron
- Bradley mod for cold smoking
- Woo-Hoo! Look What The Missus Made!
- Bought a bag of Stubbs charcoal.
- Ique on a BWS - anybody ever done it?
- Brisket going on at midnight - couple questions
- Hot and fast pork butt... timing?
- Pork Butt is on - Pr0n
- I had some free time....
- What am I missing?
- Restaruant Depot
- Check out my loins!
- Question about temp control on UDS
- Pizza and Baby Backs - w/Pics
- Smoking Spiral Cut Ham? HELPPPPP!!!!!!!!
- Smokin white potato's
- First attempt St Louis style ribs (pron)
- Little Dick's holiday party brisket (with pr0n!)
- First Prime Rib (pron)
- Lang Chargrill - Uhhhgg!!!! - Can't get 300 degrees
- Brisket Sammies....How do you do yours?
- Learning curve - part 4; Brisket vol. 2
- Whole Brined Chickens, which cooking method?
- Smoking some Opah
- Christmas Cake Walk (gonna be pic heavy)
- Pros and Cons of Dry Aging
- Pron
- Recommendations for a dead simple knife sharpener
- Source for prime rib roast for Christmas dinner?
- Volunteer turkey
- Is it possible to oversmoke?
- Looking for some good recipies from the British Isles...
- Burnt Ends - what's your strategy?
- Lang loaded with fatties
- Shoulder question
- Phubar's Pork Philet Pron
- Christmas Ham...Anyone ever try this?
- Smoked Cheese, Please...Your Favorite
- Brisket stall -- in the 180's?
- Gentleman, I could use advice
- Padawan's chop with katjang pedis on top
- Smoked Whole Beef Tenderloin
- Sunday cook
- Smoked Pork Loin is now officially my favorite pork
- Fatties for Christmas Presents
- Lost my notes on Moink Balls
- Dinner for a friend with PRON!
- Old Smokey Charcoal Grill Modifications
- Fatty spring rolls
- Sunday Brisket with Q-view
- Loving my Stok Cast Iron Grate
- Pits I'm considering
- DivaQ's Chocolate Pig Candy Pretzels
- Turkey preference WSM or kettle?
- Kettle Fried Chicken Quesiton...
- Baby backs & Fatties w/SM,Rub Co,HDD & pron
- HELP locating brisket
- Wings and moinks
- Think she's done
- Turkey On The Big Green Egg
- Stuffed Pork Tenderloins
- What's the best way to keep brisket?
- Jerky Project Pron !!
- Bart's Blazin' Q BBQ Sauce.....Get you some, it's terrific
- Quick smoke choice opinions -PORK
- How to hold chicken from bbq/smoker to serving
- Pig Candy v2.0
- The gift that keeps on giving (and a question for the Brethren)
- Tri Tip Stew...Nuff said
- Smokers in a screened in area?
- Finally made it to Restaurant Depot
- Mexican Lasagna with a side of Cheesy Garlic Lembas Bread
- Huli Huli Chicken and a Brethren Micro Bash on Kauai
- Smoking prime rib ...... Help
- Pwa's Sunday Night Smoke, Brisket and plenty of other food. Pron
- DP tips
- Smoked Lobster tails?????
- First Brisket Cook not fun:(
- Suggestions for a Goat Leg
- crab, shrimp and corn chowder (with a roux)
- Los angeles source wanted for beef ribs in rack form
- Turkey in a Weber Kettle
- Reheating Ribs
- Smoked Pork...Puerto Rican style with beans, rice, plantains and chicken
- WSM TriTip, where did I go wrong?
- Smoked Cheese
- Butter Chicken Recipes?
- Stainless steel charcoal fire grate bge
- Bastid Brisket -- My Second Try (w/ Pron)
- *WARNING* Not for the weak-stomached! *SATIRE* The 10-minute BabyBack Rib
- Opinion on brisket cooking method
- FYI: Oakridge BBQ Charity Rub Auction
- I tried to ignore it , but lost!
- First Smoke
- Brisket Tamales?
- Preheat Cambro
- Talk about pig candy!!! w/ pron
- AML Wood Art came through
- Scotch Cream Cheesecake with Scotch Coffee Caramel
- How long does hickory need to age before you use it for smoking...
- Saturdays Chuckie
- Sunday Ribs
- DOUBLE score!
- Curing....
- Brisket - Texas Style BAR-B-Q
- Simply Marvelous x Oakridge BBQ Chicken
- • Simple Tenderloin Pr0n..
- What happens if you cook a tri tip like a brisket? Ever tried?
- Padawan's Cannanoli
- Best ribs ever...seriously (pron)
- Operation Thanksgiving Turkey 2011 (with pr0n)
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved