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- Meat Dehydrator's
- lamb advice
- Where to find Hillshire Hot Links in Milwaukee
- Twas the day after Christmas...so I smoked some pork (pron)
- Weber OTG to WSM??
- Pepper Ideas
- Pork Spare Pron
- Marinating pig ribs
- Cheesecake Anyone? Yea simple PRON
- Thank You Marty Leach
- Breads on the Grill
- ? for Jambo Owners
- Turducken
- first cook
- Pretty Good BBQ 2012, Dayton, Ohio
- • Big Xmas Ham Smoke for 2011 **Pr0n0graphic**
- • Christmas Ham bonanza Day 2 **Pr0n0graphic
- • Christmas Ribs, Crayfish & Blue Crabs (Day 3) **Pr0n0graphic
- • WHOLE Pork Loin (Day 4 smokefest) Pr0n0graphic
- Phubar's Pigtail Braided Teres Major Pron
- Breaking in a new smoker
- Day After Christmas Ribs
- Pork tenderloin (butts?)
- Monday Night Pizza
- Weber Kettle Score
- Multi-Cultural Feast: Caribbean Jerk Smoked Ribs With Thai Chicken Satay & Samosa Egg Rolls
- Free Fig Wood In So Cal
- UDS -- WSM Compare and contrast
- Jacks Old South Smoker
- The Rub Co Hot Wings complete with sides and dessert.
- Craigslist Cast Iron Dutch Oven Christmas Present (before & after pics)
- My 1st turkey on new uds
- Mock pear wood?
- Pulled/Shredded chicken: Guidance sought...
- Kim Chee, Potstickers and vegie, shushi...
- 'Nother pear wood question
- • Treated myself to a couple new blades...
- Padawan's piece of pork
- Christmas dinner
- Christmas Pr0n - 2011
- What meat grinder should I get?
- Guidance please: Rotisserie on a WSM
- Recipe: The Funky Cristo (pic and video)
- Primo Xl and an odd taste...
- Repackaging 3pk of ribs without foodsaver??
- Sole Vision II Grill??
- Keg Rotisserie
- Chainsaws...what do you use?
- How to reheat prime rib?
- glorious fried seafood.....
- Thermapen Question
- Help! Same day BBQ sauce (injectable)
- clean grill with lighter fluid?
- Prime Rib Dilemma
- SouthWest Rub Recipe
- Guidance On Smoker Build (stumps clone)
- Is Powder Coating A Viable Option
- Hot and Fast brisky AND butt - questions
- Landarc Rib Roast 2011
- Phubar's Cut Up Chick Pron
- my holiday home cured ham
- My first Rib Roast... Strings on or off?
- Smoked Steelhead w/pron
- Tamale thoughts
- HDD and The Rub Co's Hot Wing Rub
- Weber Mastertouch in old Platinum Table
- Any Rebel Smokers owners?
- Little Dick's leftover fix (with pr0n!)
- I did my second prime rib ever
- Smoked Salmon..well ok I can try that..right?
- foil my rib roast while it's resting or not?
- Char-Broil Bandera price.
- smoked tuna dip......
- Winter Queing at last
- Prime Pron Parade - let's see 'em!
- oh yeah.......APPLE WOOD SCORE!
- My New Baby
- OMOSB - "One More Offset Smoker Build"
- Crab Legs
- Setting up 22.5 kettle for rotisserie questions...
- Brisket Fat Basted Steak and Twice Baked Taters
- AccuSharp Knife Sharpener
- Got Bored, Mine As Well Try Smoking Cheese!
- Cajun Bandit Rotsserie assembly WTF?
- Cold, Wet and Windy Dinner with (simple pron)
- Sausage Recipe Request
- Al's hump night dinner with pr0n
- Backwoods owners--Water Usage Question
- Chickenfried Pork Chops-n-Skillet Gravy
- • Love a good Pesto
- Beginner smoker advice?(I know..I know)
- How long can I hold med rare beef in a cooler?
- Semi Boneless Leg Of Lamb?
- Country Ham
- Won a new smoker for my Father-in-law
- Dry Aging at Home .. Questions
- smoking with pecan hulls
- what kind of meat is this?
- Full Pig's Head at Wally World
- How long do need to cure salmon for cold smoking?
- Hardwood Lump Coal
- Firewood
- Simply Marvelous Rubs
- Ultimate BBQ Showdown
- Oakridge BBQ rub advice.
- Foodsaver Rolls/Bags?
- What are you guys cooking for new years eve?
- Yet another reason to grind your own meat
- All this talk of dry-aging ... has anyone
- Prime Rib My Complete Disaster A Little Long
- BBQ Maintenance - Incredible, But True
- First cook on the rotisserie...
- Prosmoker 100SS
- 1st Cook with Ribolator/Cajun Bandit
- Whole Hog Sizes(need help!!)
- Rib Roast Leftovers - Asian "Stir Fry"
- First Fattie In A While (Pron)
- Pork Shoulder Picnic - How do I smoke it?
- Chuck eye steak preparation
- WHO says you CAN'T SMOKE SKIRT??
- • Beefed up Porterhouse
- Cajun Bandit water problem
- I'm on a ROLL! Leftover rib-eye roast goodies
- "Happy Phriday Pharkers,what's Smoking this New Years Weekend?"
- Not An Egg-BUT
- Aprons, Who Uses Them To BBQ?
- prime rib on brinkman s&g
- prime rib on brinkman s&g
- CL find- Need your opinion
- Bold Tri Tip
- smoked lamb
- Cast Iron Dutch Oven - Again
- Good deal on Lincoln welder?
- My cold smoked salmon first attempt!
- After The First Smoke I'm Hooked
- UDS lid/temp question
- Drum temp for wangs
- Last Pastrami.......of 2011
- Huge Corned Beef - What should I do with it?
- Brisket Injection
- My new Weber Smokey Mountain
- Cooking Multiple Different Temp Items
- BGE Medium - Good deal or not?
- New Years H'orderves
- WSM 18.5 price?
- How long till seasoned LOGS are ready for cooking?
- UDS question
- This is Nacho Cheddar Blue Cheese Burger Happy Meal
- NEEDED: Inspiration or Help me figure out what to cook.
- Would damp-rid work for dry-aging?
- Pork Loin and Sauerkraut - help with the pork loin, UDS style
- Quick Brisket Foil Question
- Primo XL and a pizza
- Tonight's dinner brought to you by........pron
- Rib ends/tips from Restaurant Depot
- Red Sky Customer Service
- Best way to cook 8 steaks?!
- Sliced pork shoulder question
- OK all you WSM freaks ???
- My first whole hog and pr0n in one shot
- Steelcraft???
- Tonight's Ribeye Pron
- First time smoker
- Your absolute favorite BBQ Seasoning for Popcorn
- Texas Style Pinto Beans
- Do y'all buy your briskets trimmed or do you trim yourself?
- Chicken Thighs!
- Prime Rib on the Weber Q 200? Can it Be done?
- cast iron COOKING SURFACE
- My first brisket and burnt ends
- injection question
- UDS top not a circle
- New Years Eve Fatty
- Stuffed Moink Balls
- Stinky Brisket Blues
- My first ribs on a UDS
- Savannah Stokerized Christmas Ham
- Tri Tip question(s)
- Rub for hot and fast butts?
- First Shoulder
- Pastrami finish
- Prime rib disaster - what happened?
- Any advice?
- New Years Eve Pron
- Constructing a Rub based on the Type of Smoking Wood we're using: Formulating a Battle Plan
- Christmas Bacon
- Questions About Making A Homemade Weber Kettle Rotisserie
- The ~thirdeye~ Nova Lox Adventure Is Underway...
- HELP Brisket best way to serve at a party?
- Al's Happy Saturday pron...
- Buckboard Bacon!
- Well - here she is - my Porky #3 on the spit..
- Need Some Morton Quick Tender
- How long to cook spatchcocked turkey???
- Pablano Peppers and ginger
- Midnight Snack - Cherry Smoked Pork
- Wangs and fatties tonight!
- Stoker 25cfm Fan Question
- Sliced Pork results
- Fun with Pizza Stones
- Hope I didn't ruin my rub
- Greens and Peas
- Looking for a last minute suggestion to finish off my ribs in about 3 hours...
- Popped the Fatty
- New Year's Eve meat is ready.
- Second brisket - with Pr0n
- Smoked Chuckie
- PartyQ on a UDS
- Prime Rib at the fire house
- New Years eve wings
- rib eye and apple pie (PRON)
- BBQ Toys in 2012
- Backwoods Smoker
- Pork Chops with Roasted Pepper Salsa
- New Year's Eve Sliders
- Are these even spareribs?
- Daddio's New Toy (pics)
- Need a New Year's Recipe Idea?
- One thing I do very well...
- Prime Rib on the Weber Q~!!! (pic's)
- Help a brit - Pastrami
- Problem with Maverick 732 Barbecue Alarm settings
- New Years Eve Venison Stew
- New Year's Day cook
- Padawan and Phubar's New Years Eve 2011/2012 @ Carina's Place...Pron
- Butt Question
- Old recipes
- My Pork Shouler Picnic, New Year's Eve Cook
- new years eve tradition
- First cook on the Chubby
- I have crossed the line......
- Cook my Goose?
- Alittle Help Pls: Rotisserie Ring Setup
- First BBQ of 2012!
- Log Splitting Pad?
- So laying in bed the morning of New Years Eve 2011, in that world of still asleep and about to wake up I was contemplating what to do for that evening
- 50 Pound Pig on the Spicewine
- New Year's Dinner at Peppasawce's Place(featuring:Smoked Barbequed Turkey Legs)
- A little lunch (duck) snack
- First Run In The Dutch Oven
- Help! Can you identify this wood?
- Looking for a new Chef's knife
- Brisket Pron
- Brisket pron
- my grand and great grandmothers would be proud....
- New Years Day Dinner
- New WSM fire door and handle with attitude!
- 25/30 gallon horizontal build/info
- New Year's First Brisket
- Pork Loin and Pork Chops
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