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- Hot & Fast Memphis-style Pulled Pork (pics)
- Country Style Ribs - Pron
- Organic Grass Fed Briskets
- 75% of BBQ dry rub I have tried gives me bad gas
- 2 Scores... 1 day
- Dark Side Dino Bones
- Presidents Day Brisket...wish me luck! oh yeah, with pron...
- Home Makeover (Ribs for 40)
- Heat and Smoke: An Australian Book About American BBQ
- Pork Roulade
- Anyone use a Good One Open Range
- first smoke issues
- Did somebody mention Dino Bones? Fred Flintstone, maybe?
- Sheepshead.....
- Jalapeno meatloaf with PRON
- Trailer smoker build question
- I need some Fire Basket advice........
- Quick question about foiling brisket...
- Is this wood good for Smoking!
- Do You Use KB In Your Primo/BGE?
- Chinese BBQ'd Pork with a SM Spicy Apple Kick
- What Size Are RO Chunks?
- Happy Hour!
- **Okie Dust Over/Under Berkshire Rib-o-Rama**
- Aluminum Foil Pans....
- Italian Roast Pork Sandwich
- *Bigmista's Tri-Tip and Lifter Meat One-Two Knockout Punch!*
- Price of ground beef going up...way up!
- not bad for a gaser!
- What do you prefer??
- Al's Weekend Brat-Fest with a side of pr0n...
- 1st time turkey wing
- Sausage source.com seasoning kit?
- First kettle cook
- Trigg style ribs....PRON
- Building a new drum smoker
- Cracked plate setter...
- Bacon Clam Chowder and Portabello Fries
- Rabbit, Tri-Tip and Chicken on my SM Pit *pron*
- Bacon Wrapped Chicken Stuffed with Spinach & Goat Cheese (PRON)
- Building a Discada
- Building a Discada
- New to the Weber family
- My first smoke
- Question about stick burners
- First cook in the BWS Party
- Shop vac for cleaning out BGE?
- Let's talk Ribs.
- Smoker Food Safety
- Raleigh NC - Looking for a local store for Maverick ET-732
- Bought me a new smoker!
- Newbie Needs Equipment Advice on Potential Purchase of Center Mount Fire Box Grill/Smoker
- Need Some Help Smoking Salmon (Got Volunteered)
- Grilled Salmon - sweet seduction? Sauce?
- Spatched Bird, Ribs, Bean Soup, Mucho weekend prOn!
- What is the best charcoal to use in my Weber?
- Another first fattie thread-PRON
- What Type Of Wood for Ribs?
- New Smoker Has Arrived!
- Favorite Brisket Injection Recipes?
- Traeger Texas Grill owners
- Greek Olive and Onion Bread
- Rib question
- Char-Griller Duo S5050?
- Question regarding paint on Mini WSM or UDS
- Phubar's Head of Loin Pron Pt.10
- Phubar's Cut Up Chick Pron Pt.4
- My first Tri Tip...help needed
- Backwoods smoker owners
- New UDS & three rubs
- Salmon Question
- For South La. brethren
- Where to get bulk spices
- Chestnut?
- Cutting Nipples
- Restaurant Depot
- BBQ Pitmasters Season 3 - Season Premiere ~Memorial Day 2012
- New gravity feed smoker idea
- Gravity feed smoker idea
- Wine Barrel Smoker
- Mustard encrusted steak
- Traditional BBQ Meats: Are the USDA recommended temperatures enough?
- 250 gallon smoker build
- First Low N Slow Brisket w/ Pron
- First smoker build, with pron
- Hats off to..
- First cook on the UDS
- Review: The Texas Brush (pics)
- Few smaller smokers i built
- Bacon.... Success!
- Some pulled pork pizza
- To Much mustard??
- weber gasser, repair or replace?
- Brisket...me too!
- Stubs Marinade
- phat ribeyes and leftovers.....
- The Egg revisted! Brown or white? Pics...
- Point only burnt ends
- Pecan or white oak for brisket???
- Crab and Shrimp Stuffed Salmon
- looking at this smoker
- Cooking For a Crowd - Keeping It Hot
- New smoker build (pron)
- Bigamista's Rub and Smokin' Guns BBQ
- My Dad's Recent Outside Cook - Warning, Graphic Pic
- And so it begins... (thanks to you farkers)
- Smoked thighs
- The Grillion Tool Review
- Questions about Duck
- XL Chimney Starter At Academy
- Brisket in an ECB (how can I improve on this?)
- Score! Hit a Sale on Meat.
- HELP! 80 Pounds of Frozen Meat Needs Cooking
- Very Tasty
- charcoal for a big green egg
- Two days late, and MANY dollars short...
- BBQ book?
- Guru fan with Stoker
- Chargriller Kamado update
- My new little cast iron pan
- Some Beef Cheek Nachos
- USDA Choice
- The Best Griller in America (Rachael Ray)
- Brisket - To marinate or not to marinate
- Cryo-Vac Wet Aging Brisket ?
- Recipe: Hot & Fast Memphis-style Pulled Pork (pics)
- Offset vs Reverse Flow
- Hamburger / Hot Dog Buns, and Sub Rolls
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Brisket nirvana
- Friday's Cook: Brisket, Salmon, Chicken & More
- What's the best way to ship BBQ over seas?
- Brisket and Pork Putt are sitting on the BGE, need some advice...
- Hinges for MY UDS Lid
- Trimming Knife - Pork Butts
- Shears - Chicken
- Kettle setup thoughts to stir the pot a little
- Shoulder Clods
- Anyone make a Commercial food product (rubs, sauces, etc.)?
- FAB question, just curious
- BBQ Guru / Stoker - Temp Contol and Fan Gate Question
- Chateau Provence Ribeyes & Simply Marvelous Smokey Potatoes
- Chargriller Red Kamodo on sale
- Butt sauce...
- Taking my own KC BBQ tour tomorrow
- I need a basic rib rub recipe anyone got one?
- Marinadeing Skirts
- Potatoes in a muffin pan
- Best dessert ideas for the grill
- bacon rind...
- Craiglist Gloat! Oh Boy a New Toy!!!!
- Order in
- Experimental Sauce, Peach, next time, eggplant!
- Pork Rub
- Simply Marvelous Friday (lots of pron)
- What happens
- Oklahoma Joe offset
- Brisket destined for BGE
- Really tight race in the "Food Art" Throwdown. Vote Now!
- My new Yoder!
- Tucked away for the night...
- Someone talk me out of this!
- Got some chicken drumsticks I want to smoke on UDS
- Nuts and Bolts
- Drum label removal
- First crack at BuckBoard Bacon.
- Quick brisket question..
- What's your favorite brisket injection?
- Smoked pork sholder Cuban style
- Crispy Skin On A Picnic Shoulder???
- Need help with mallard and snow goose
- Brand New 22.5 WSM with pron
- Bag Juice in Injection???
- Question: Kosmos and Chuck Roast
- ground clearance
- REQ: Louisiana Hot Sauce
- 50 mph winds make for a fun day
- Job Site BBQ
- My new (to me) smoker
- Grilled cheese sammitches in a UDS?
- CL Score!
- Soup suggestions
- Pinwheel Beef Braciole Pron
- Late Pron Addition - Tasty Snack (HDD Content) & Snow Ribs!
- Kick Butt Butt w/PrOn
- Knife sharpening
- warning !
- I need brisky, and my stoker on my WSM! Pron baby!
- Tough skin on ribs?
- To paint, or not to paint?
- Good kids = new grill
- Ham Help
- Appollonia
- First Cook On The New Competitor....(pr0n)
- This meal brought to you by the BBQ Brethren
- HPBExpo Atlanta
- Just a few Beef Ribs
- How to smoke salmon like a gift from SeaBear etc.
- I cooked a lot this weekend *PRON*
- How do you get a nice ring on a HnF brisket?
- Al's SM Sweet and Spicy mystery meat unveiled...
- Stir Fry Beef and veg :Pr0n
- What's cooking for the Daytona 500?
- Old OTS vs new ones
- Thermometer?
- Saturday Smoke - Pulled Pork
- Brisket already @ 186...what to do?
- Padawan and Phubar's Wild Boar Pron
- Phubar's PhirePlace Caveman T-Bone Steak Pron
- Little Dick's DOUBLE Fix! (pr0n!)
- Sam's Downsizing Kingsford Bags?
- Kettle Virgin No More
- Lamb Breast (ribs)
- I got this chunk of beef? What to do with it....any ideas?
- gas grills..
- Good day for Ribs and Sausage
- Anyone reuse fat trimmed from packer briskets?
- Pork Crepinette & Duck Fat Fried Pickles
- Padawan's T-bone
- Warning Dirty Pron!
- First UDS...Closed head drum..pron
- Have a BGE, lusting after Webber Performer
- Comp Ribs V 1.0
- I have a BGE so why do I still want to build a UDS?
- Dr. BBQ's big time BBQ sauce w/o liquid smoke?
- What do you use to test a new rub?
- Turkey Legs!!!
- Overcook my briskets
- Latest project
- My First Brisket
- smoked tuna dip, shrimp salad & fajitas
- Yet another CL score (Porn Inside)
- Myron Mixon Brisket Recipe A Winner - PRON
- Armadillo Egss on Triple D
- My butt...
- Oakridge legs and Big Ron's Wings, Oh Yeah!
- Artisan Bread & Creamy Baked Potato Soup on the BSK
- I like this guy!
- Race Day Briskets (Just no race) **Pr0n**
- first brisket somewhat successful
- Snowmobile trip eats w/pron
- My Ribs, boy they were bad! No Pron!
- Stringy butt?
- Comp Ribs V 1.0 results
- Smoker "Fried" Chicken
- old coleman stove parts
- Money Muscle
- Spicy Apple Babybacks - Simply Marvelous Pron
- Pepperoni n cheese snack sticks
- Tired of practice, just cookin'.... (PrOn)
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