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- Country Style Ribs/ sliced butts
- What's your funniest Que story?
- Cast Iron Advice/Help for Purchase
- BBQ book
- Chicken and grilled veggies
- Smoke Ring Missing on UDS???
- • Cracklins...
- The Day Has Finally Come
- Phubar's Drum Phried Chicken Pron Pt.6
- The outcome of my stupid question thread.
- Thermometers.....
- Italian Beef
- Baby Back best & worst
- Need some ideas...brisket on a gasser
- cleaning stainless steel
- Some Pitmaker Vault Mods
- Stack question - does size matter?
- Help me pick out a knife
- Will the BBQ Guru Thermo Eyelet Assembly work on a OTG?
- Beef Back Ribs on the new Weber with Pron
- Need help with New Barunfels Smoker
- New BGE BLING from AML Woodart...
- CL Score? - XL BGE
- Diners, Drive-Ins, & Dives Question.
- Now THAT'S a burger
- Cutting style and knife choices
- Quick Charcoal Basket for UDS at Academy
- Temp probe observation
- Grilled Ribeye with Grilled Lettuce
- Easter Smoked Ham.....hit me with your favorite glaze recipes
- do you need to let your smoke wood season?
- UDS Suggestions
- Help with a whole beef tenderloin
- CL Score! Greeny Performer!
- Smoking my first turkey tomorrow. Any tips?
- Cheeseburger Soup Recipe Via Diners, DriveInns and Dives
- High heat gasket install, ique110, and where I store my tools very pronographic
- No more grilling at home. . .
- Any tips for buying a 1/2 of beef
- Easter menu and schedule: advice sought...
- Stubbs Charcoal Cook Times
- Getting Beefy
- Wagyu Beef.......Its Gotta Go Mainstream Eventually Right?????
- Question about 55gl drum with a bit of oil in it.
- Sardines.... I blame this on BobBrisket
- new side box cooker, hot as hell,tuning tips?
- Jalapeno popper burger
- PULLED PORK for 50
- new book out by Dr bbq -Slow Fire
- Reverse Seared Pork Steaks and What Exactly is a Pork Steak - Pr0N!
- Operation BBQ Relief in Texas
- Tremore Breeze BBQ
- Pron & the ongoing trailer build
- Transporting ribs
- What cooking timer do you use?
- Corned Pork with Hot Bacon Dressed Slaw
- kingsford deal
- assorted wild bird
- Grilling basket
- Phubar's Pork Chop Pron Pt.2
- Cheese on lamb?
- BBQ Pitmasters Season 3 on Destination America Channel
- New Meat Grinder
- Easter Leg of Lamb Advice
- Lang 60 license plate placement
- Ribs and cooking tine???
- BBr mops, or their alternatives...
- Oh yeah......It's on sale....
- So what happens when you make too much baked chicken?
- I'm really lazy today...
- Thank you, for UDS information
- Dr. Pepper ribs
- Blues Hog Popularity question
- Video of new pit at the shop
- A day in the life of Gore and I
- wicked good charcoal pickup
- Simply Marvelous Rubs pron
- Smoked Chicken Pie
- sandblasting a weber genesis silver B lid
- Spring Break Pron
- Smokin up the hillside
- Brethren Teaming Up
- BGE XL temps
- Tri Tip for 8?
- Advice on getting a smoker moved
- New Yorks from Whole Foods *pron*
- Easter Turkey
- Myron Mixon's Commercial Preparations
- BBQ Pitmasters
- Leg of Lamb
- Kenmore Thermometer question
- Question on storing butts.
- A few Tri Tip quesations
- Boshizzle's Texas Trip in Smoke Signals
- Baked onions but can see them on the smoker...
- Where to get barrel for a UDS
- Whats your favorite Way to smoke a Whole chicken in the uds?
- In Arizona and looking to upgrade from COS
- So, how do you like your Egg?
- Lang 84 Deluxe Ordered TODAY
- just finished my sons new UDS
- Non-Spiral Cut Ham
- Daughter/ Easter Ham Gas Grill Heaven Help Us
- Brisket and Wampus beans...
- Got loins...
- My 1st BIG Cook......
- Best electric smoker???
- Rib question
- Do apple sticks work?
- Burgers
- Previously Frozen?
- Anyway to get good Eatable, Crispy skin when Smoking Chickens?
- Need a little help here...
- • What do you do with waste?
- Live Fire or charoals in side box???
- "Happy Good Phriday Pharkers,what's Smoking this Easter Weekend?"
- Hinges for UDS grill grate supports?
- Commercial rub suggestions
- Mesquiter steak and veg pron
- Injection suggestions
- 18.5 lb brisket advice
- Ash's homemade Salisbury Steak!
- Peer Presssure overcame me! My UDS Build!
- Help With Meat Cut Identification
- Panko Crusted Flounder Tacos
- Finally finished my UDS
- Preferred Wood Size for Stick-Burner with a 24 x 24-inches Firebox
- Smoking Ham Questions (rub, etc)
- putting meat in cast iron pan
- So you are cooking chicken in a comp.
- Smoked peppers
- 26" wsm??
- Boneless Skinless Turkey Pron
- UDS+Pitmaster IQue 110+Diffuser =
- UDS Top Venting
- Cold smoking advice needed
- in the dark , with out a match
- Cooking for the next day
- How to find a whole ham (bone in)???
- Kitchen Aid question
- Garnaal getting ready for Easter weekend..
- Just missed a new wsm for $100
- various types of charcoal question?
- tri tip marinades or rubs
- Paul Kirk BBQ School
- anti caking agents in rubs
- Taco pizza
- The woes of a used Primo
- Half hams vs. Whole hams???
- Happy Easter!
- Fresh cut wood for smoking? Myron Mixon says yes
- Smoker build with pics
- My first attempt at grilled salmon
- Good Friday Dinner
- Pepper Question
- Foreign Objects in Lump
- Making Greek Easter Bread Again Tonight
- Chicken on the Weber.....MMMMMMMM!!!!
- Bloody Mary's--Let's hear your go to recipe!
- Inspired by Cowgirl Not Q But Good
- Plastic spice / seasoning bottles
- Score- Old Jacket
- Cmohr74's Backwoods Stand
- Shrimp and Andouille
- UDS running strange today
- Pineapple Ginger Pork
- Weber pizza oven
- Onyx Oven Problem
- Maybe a stupid question, But.....
- Advice needed: Internal Temp for Brisket reheat
- vision Grills Kamado vs the bayou classic kamado
- Basic Chicken Salad Sammie!
- Meat Men
- Master Forge Double door LP smoker..
- Happy Freezer... happier me
- Stoker Weatherproof Enclosure
- First butt and a late start
- Greek Loukaniko
- Todays action....turkey and pulled pork
- Coolest Cooking Tool I've seen in a long time
- Picnics and the Brethren
- Guess what's for dinner?? ;)
- A little smoke video
- Stoker user question and pit probe placement
- Brisket cooked fast! 2 Fast
- Ham help
- Holding Meat At Temp
- Good Butcher Kansas City? East side
- Smokin chunks stocked!!! Want some??
- I need tips For Smoking Kielbasa
- Simply Marvelous Cherry on a Ham??
- fresh ham help
- how long to thaw butts, picnic shoulder and ham?
- Easter Menus
- Stoker WiFi
- Easter Hi-Temp Brisket On The BDS
- 12 hours, brisket is...tough as shoe leather?
- Need to smoke more-can I use my gasser?
- Hellp. Big green egg question
- Smooth Smoke's Reward
- Easter Hams
- UDS Fire basket tutorial
- Smoked a couple packer briskets today
- Spinning Gyros
- Saturday Night Steak...
- One year and I'm done with my Brinkman! NEXT?
- Weber Customer Service
- Picked up my new Gator Friday
- Food grade blades for hacksaw/reciprocationg saw
- Chuck roast
- I'm playing with Neil's Nuts
- Advice on price of a used Gator
- Anyone For Chinese Roast Duck?
- Lang vs. Gator pit
- Flat beef tenerloin?
- this just got picked up for me.
- uds problems
- Turkey Cook Time?
- Urfa Biber
- Red- Wine Braised Oxtails
- What did I get myself into...brisket x3
- • A GREAT Good Friday in Blue Mountains with Roast Fish and Seafood Soup... (VERY Pr0nographic)
- Easter Chicken and corn Pr0n
- Review of Vacuum Sealer Bags with 10% Discount Code
- I really LOVE this stuff.......HAPPY EASTER BRETHREN!
- Fixing weber wooden handles?
- weber lump question
- DrumPit Porky Goodness
- Naked pron...
- Easter Ham
- Smoker temp dropped over night
- need advise quick!
- Leg of lamb on a Char Broil too ambitious?
- Sometimes, Simple Is Better
- Hows everyone's hams going? [2012 EASTER]
- Ham Help
- Padawan and Phubar's PekingDuck Pron Pt.2
- Advice on keeping ABT's warm?
- Brisket. Amazing
- Cleveland Indians Opener and 2nd game pron (courtesy of JMSetzler)
- Easter Breakfast Fatty
- Looking for a previous thread, please help
- Padawan and Phubar's Reebok Pron
- Saturday A Perfect Day
- How long you think for Tri tip
- Turkey Fryer Max Fill line?
- Easter Egg Sausage and Hash Brown Casserole! Pron...
- Resting Ham
- New information on the IQ 110
- Smokin' a ham today?
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