View Full Version : Q-talk
- Invitation to the Iowa Barbeque Society Banquet, January 21, 2012 in Ames, Iowa!
- Spares tonight
- Finally able to break in the 22" WSM - Pics
- Feastivties PRON (God Bless the UDS)
- Surprise, Surprise...I cooked more chicken thighs (Bit Butz Chicken Dust)
- Stale Lump?
- Help with a home made steak rub
- chicken (spatchcock, split, or...?)
- Decided to smoke a fatty ... or three. It snowballed from there.
- Pizza PRON
- First time doing Wings. (pr0n)
- Best Wife EVER!!!!!!!!!!!!! (with pics)
- Thanks DivaHerself!
- Fish?
- Smoke Daddy vs Ventura
- The Rub Co. Hot Wings
- Nacho Balls! Pron Heavy!!!
- MeatBalls with a Surprise Inside!
- Church event advice needed.
- Best chicken ever
- What I did today...a few pics
- Lamb Shoulder Blade Chops with Salmoriglio Sauce
- • Just a couple Ribs
- Pwa's Sunday Night Smoke, Brisket and plenty of other food. Pron heavy
- • Seafood "noogle mixup" stir fry...
- Homemade portable Gas Grill...some feedback Pls..
- Refrigerator Smoker
- Just Another Sunday...... (prOn)
- Chicken, Tri Tip, & Rib Feast: Major Pr0n!
- Mr. Bambi's Big Balls Sub
- Foil vs No Foil - The Test
- just a bunch of weekend cooking......
- Poor defenseless turkey
- Ever smoke a dog?? (Tasty Licks)
- Homemade Crab, Mushroom, Roasted Red Pepper and Parmesan Ravioli with Shrimp and Pancetta Cream
- Coffee Steak - some nice Pr0n
- Weber Kettle questions
- Ique 110 on sale
- Plowboys - How commercially avail. or more online?
- Ribs, Specks, and Smoke...
- Nobody Beats My Meat (Sausage Making)
- Rib question (need advice ASAP)
- Advice on meat injectors.
- My First Ahi Tuna
- Multiple choice - pork, beef, or chicken
- Tutorial: How to BBQ 3-2-1 ribs
- Globe 500 Meat Slicer
- Pork Practice Pron
- UDS first cook
- Christmas smoked tamales
- New Years Eve BBQ
- Rib Pron
- Monday Picnic
- Pulled Pork Tutorial: Not mine but looks pretty good
- 22.5 wsm
- Any good smoked salmon glazes to share?
- I'm looking for a Ho Link recipe
- Moinks- my balls are bigger than I thought
- Smoke 'Em If Ya Got 'EM
- Meat don't fail me now... Pizza pr0n
- WSM question
- New handles coming/paint color ideas????
- Smoke EZ??
- First UDS Cook! First Boston Butt!
- New BBQ Video!
- looking for chicken glaze recipe
- First Pork Shoulder
- Got me a new toy today!
- Temp Probe Placement
- Some Chickenfried Cold Smoked Back Bacon
- Rescued a 40+ year old grill/smoker? Looking for suggestions
- Padawan and Phubar's Pink Dorado and Lamb Back/Neck Pron
- Globe 500 Meat Slicer, Quick Advice Needed
- Pulled the trigger on a Klose Pit today
- Recipe Try: Smoked Philly Sammiches
- Cranberry-Habanero Jelly - for wings?
- SQWIB meets Bette Crocker Apple Butter
- Homemade sausage?
- Pulled Pork Nachos with pr0n)
- Issues with Maverick thermometer 732
- First smoke on the Christmas WSM
- Smoker for the Gulf
- Need help with roasted potatoes on BGE
- Hamburger recipe and technique?
- Weber S-670
- First Try at Deer sausage
- Much to tell but even more to learn...
- Hawaiian Chicken
- Started my "Northwoods Amateur" build tonight (BWS Pro Clone)
- Starting small
- UDS or Cajun Bandit???
- A Bacon Chipotle Cheesecake
- Some thoughts on experience and BBQ myths...
- Thinking of doing wings this weekend APL style, but on a UDS?
- • Appleton Glazed Salmon *pr0n heavy*
- Phubar's CabSav'd Chick Pron
- Leftover Comp Brisket....
- Need help from someone with la caja china #2
- Herb Marinated Grilled Skirt Steak Sandwich
- How Many Times Have You ...
- Free Weber OTG Score
- Classic Pulled Pork
- Foiling VS Panning
- Cookin on the JOB!!!
- Any Brethren Discounts for Weber Parts or Shipping ?
- Need to buy a smoker to fill in.... Need advise
- Looking to buy a new Dutch Oven
- Grilled chicken for fajitas?
- CIA (Culinary Institute of America) Boot Camps
- Another question answered by Bigmista
- You know those days...
- Bread Puddin it been a bazillion years (Pron)
- Chicken Enchilada Soup (Pics)
- What's your favorite pot o' beans/meal in a pot recipe?
- UDS - thinking of testing the water
- Last Weekend BBQ
- First Home Attemp @ Dry-Aging Beef 14 days
- My New To Me Globe Slicer
- New Pitmaker Safe at home
- Pitmaster Ique 110
- Too much moisture in new smoker?
- Aussie style stir fry-pr0n x 2
- brisket help....
- Knife Sharpening System?
- Naked Ribs
- Choice Tri-Tip, gotta love it...
- Review: Big Ranch, Big City Cookbook (pics)
- Indoor Spicewine use??? (vented to outside)
- Pork Butts; Brine,Inject or Not?
- Pellet versus wood versus charcoal?
- Purchased my WSM
- Please Help Identify My Dad's Old Dutch Oven
- smoked bologna
- BBQ Guru WSM Smoking Jacket
- Cast Iron Cookware
- Super Bowl Menu
- Boston Butt for Tacos - Pride cometh before a FAIL....
- brine ignorance.
- Lil' Devils Pellets?
- 10 lb Beer Can Chicken! Another lesson learned...
- My 1st Try At Beef Jerky
- Smoked rib question
- travel channel and Mike Mills
- Pig Wings
- High-End Charcoal
- WSM where is it and when it gets here what do I do?
- A Stainless Steel Cleaning Tip
- Book on presentation
- Histories and localities of Q....
- Oakridge BBQ Santa Maria Steaks
- Final night of meat paradise...
- Blac Garlic ?
- Pork Shoulder Picnic
- James Madison's 19th Century (or earlier) BBQ Pit
- Cast Iron Cooking Appreciation Thread! Post your creations here!
- Looking for an Authoritative Answer on the Charcoal/Cancer Link
- Are You Too Missing Those Summer Time Weber TV Commercials?
- Two Dolla Knife Sharpener
- "Happy Phriday the 13th Pharkers,what's Smoking this Weekend?"
- Tri-tip cooked like brisket
- When you absolutely, absolutely need smoke and no grill to work with...
- No Bones? How did it walk?
- Shoulder Clod
- Acorn Feed Berkshire Pork
- Quickly put cast iron back into cooking shape?
- Dumpster Diving
- What Is The Best Style Drum To Use To Make A UDS
- Pulled Pork, just pulled pork
- Santa Maria style pit maker, East Coast???
- Whole Cow BBQ??
- Newbie here: Question about pork loin
- Thanks CaseyDog
- Geez, am I sauced.
- Home dry-aging a SUCCESS!! w/ some pron!
- Backwoods Party
- Annual Operation BBQ For Our Troops Fundraiser in Omaha
- First pizza on the Red Sky pizza stone, Help!
- Restaurant Depot
- Pork loin
- Article:Hot, Hot, Hot: Could High End Charcoal Actually Become a Thing ?
- Another Bigmista video! Woods and Rubs!
- Need Advice on Fatties and Chicken?
- In Need of Royal Oak!!!
- Oakridge Santa Maria Roast with simple pron
- 55gal K-1 kerosene drum smoker build
- Brisket in UDS. Help!
- guru questions backwoods smoker
- what to buy...Weber or Big Green Egg?
- cooler help needed
- Cooking on ceramic in the cold-safe?
- Mini UDS Vs. UDS
- So I attempted a brisket overnight...
- rib tip help
- 1st time doing ribs ( St Louis ) question
- Reuben Balls
- Awesome vid on different pits.
- Water powdered stuffer, Summer Sausage!
- Humpty dumpy, weber one touch gold grill
- Pink Salt ?
- Big Apple Pulled Pork Sammies- Go Giants
- First UDS build.
- TASSO.....rib trimmings with PrOn
- Pizza Success!!!
- First Successful Ribs (pr0n)
- Last Big Smoke of Till Spring
- Nut Allergy Question
- Meadow Creek and Digital blower advice.
- For those that use a pan....
- Triple Header
- What Happens if you cook a Chucky like a Tri-Tip that's been Cooked like a Brisket?
- Boneless stuffed chicken broccoli rice stuffing
- I can't resist: Can you cook a Pork Tri-Tip like a Butt Roast?
- Smoking chicken
- Simple smoked chicken (PRON)
- Thoughts on my recent Tri-tip experiment
- 2 cooking racks on a drum
- Approx. Cook Times For Moinks / ABTs
- Best way to cook a porterhouse
- 11lb Butt (Pron)
- Seasoning Cast iron.....Did I do it wrong?
- First grilled pizza.
- WSM High Temp Silicone Questions
- ROADMAP - Cooking a Tri-Tip like a Brisket like a Chucky like...WTF is going on here???
- Need Opinion on Electric Knife
- Smoker Build "THE TOWER"
- Perfect Pork Rub Part 2
- • Farkin Beef Farkin Score!
- • Ribeye Dinner...FINALLY!
- 10 Yardbirds
- clone
- Pulled chicken......a few questions
- First ABTs
- Zombie MeatBall Apocky-Lips
- Churrasco ?
- Brethren: Venison Jerky help!?!?!?!
- Smoking Fish - Steelhead from yesterday
- Pork Butt on the smoker. Will be adding some chicken later on.
- Max Temp for Cast Iron without burning off the seasoning?
- Fatty Question
- My Step-mother wants a well done, juicy steak
- CSRs, Baked Taters, & Spargus (Pron City)
- Padawan's Dorado and Phubar's RibRoast Pron
- Meat injector recommendations?
- Choice Ribeye with Mushroom Peppercorn Sauce
- • Leftover Ribeye Brekkie
- Beer Can Chickens on the UDS (prOn)
- Another years worth of BBQ Brethren Throwdowns are in the books! (pron heavy)
- Do you barbecue in rain or snow?
- Myron Mixon's Apple and Bacon stuffed Chicken
- Sunday Cook...
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved