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- Warning for all you Ham cutters today!!!
- Phubar's Dinner with Brethren GTR Pron Pt.2
- Finished my buddy's drum!
- Stuffed leg Of Lamb (pron)
- First Brisket in awhile!
- How do you carve a ham (bone-in)?
- First Chicken Thigh Practice! (PRoN)
- Turkey fry oil reuse -- max times?
- Dr Chicken's Double Smoked Ham with the Sweet Kiss of Death Injectable Marinade
- Tri Tip, where have you been all my life?
- Please critique/correct my first planned turkey smoke, questions as well
- Great Easter Dinner!
- Overnight Easter Pulled Pork Pron
- Hinge for Weber Lid on UDS?
- Easter Dinner (Dr. Chicken's Double Smoked Ham)
- WSM Water Pan
- My try at "Cooler Corn"
- FIRST PIG ROAST (with Pron!!)
- My first smoke
- The Gore-y Throw Down
- UDS Ribs
- cl score or not?
- Good cheap meat thermometer?
- Boneless beef ribs and striped bass
- Worksharp Sharpener
- New UDS Basket
- When SM Peppered Cow meets Beef Clod
- cajun butter beer can chicken
- Greasy Spareribs
- No time to smoke this weekend!
- Barrel for UDS- having difficullty finding one
- **Eagle Scout UDS Project**
- My favorite email of the day ~ (SRF)
- easter ham, barrell o' pron!
- Spare into St. Louis
- Pain of a Butt
- New BBQ Video!
- Apple Cinnamon Sauce
- Weber Table
- • Another Batch of Bacon! Honey, Molasses & Savory.
- • Eggs Benedict (with home made bacon)
- New YS640 and Pron!
- Grill Brat Then Beer Bath/ Beer Bath Then Grill?
- Smoked Chicken = Easter Dinner
- Cooked for 100 (pron)
- Just picked up a slightly used Weber Kettle. Quick question
- Brisket question
- BGE Spiral Ham
- looking for trailered smoker for comp's and catering
- burping up smoke flavor
- New Ok Joe's Offset - Mods - Thoughts?
- Anyone know a good argentinian style grill?
- Tacos de Carne Asade
- Easter dinner! SRF pork shoulder with PRON
- My new BGE table
- Cooking Steaks on a Kamado Joe
- Smokenator 2600
- Chef's Best from "Do It Best"
- Weber Performer or Gold?
- Spitjack Injectors
- UDS burn?
- Unloved. Unappreciated. And sadly, Unused
- Pocket burger press
- Why do you use wood pellet smoker
- STL ribs and a pork butt
- Bacon Cure Question
- Lone star grillz
- all that talk about brats and beer motivated me.
- possible BGE purchase
- New show...Meat Men on Food Network
- First Spatchcock Turkey......Just OK
- Easter Prime Rib
- Pakistani BBQ Lamb
- Simple Kranksy Sanger
- Sealing some gaps in a new build
- Buckboard Bacon vs Shoulder Ham
- New Camera
- Pork Tenderloins
- Anyone own a meat tenderizer?
- Jacks Old South Recipes
- Help me pick out something to cook tonight.....
- BBQ Guru Question
- I need a good recepie for a hamburger
- Ribs For Gore: The Ultimate Throwdown Disaster
- Easy UDS Weber Lid Mod (w/pics)
- Smoked tri-tip advice
- Pulled beef: Does the cut matter much?
- Pastrami
- Practicing what I preach--pitched a $20 turkey breast
- easter weekend PRON
- Brisket Timing Questions
- Pallet of charcoal? Can you buy such a thing?
- Beef cheeks... need a little help fellas!
- Kippers ( I blame this on Cowgirl) ugh Hey Omega 3's...
- Brined and stuffed pork loin...
- Leftover pulled pork......
- London Broil Dinner
- The Great Steak Challenge 2 on the Cooking Channel Tonight Twice
- Smoked Apple and Chipotle Deviled Eggs...
- Easter Babybacks
- Prepping BB Ribs
- Grilled 'N' Stuffed Burgers
- Chicken Brine
- Clod Heart
- worth a crap or not?
- New Spicewine first smoke
- Using Jaccard to make Sirloin Steaks for dinner
- Anybody have a good Carne Asada marinade/recipe??
- 2 poll questions in one thread
- Foil and Heat
- A first for me..... Grilled Calamari
- Best Tri-Tip Recipe EVER !
- Charcoal and cancer risk ???
- Beef Plate?
- Wifi Stoker
- SCORE!!! ---- Free stuff!
- What to substitute for prague powder?
- Important Q-Talk Forum Announcement! (please read)
- Rock's Bar-B-Que - why have an email address if they don't answer it?
- What would you do with a side of pork?
- First time pulled pork on the UDS
- Cuban Pig - from CNN
- New Natural Briquettes - B&B Oak Charcoal
- First Real Work BBQ - Tri-tip, Butts, Duck quarters.
- Butt over Brisket revisited
- Garlic Mustard Sauce Recipe
- 250 Gallon Reverse Flow Barrel BBQ/Smoker
- Big Mistas Chicken Scratch!
- Butt/shoulder smells like eggs?
- RIB run...basic pron
- How do you like your Asparagus?
- Thank you Skidder (Bob)
- zucchini
- Rain/Hail/Snow Without an EZ Up
- Case of Butts Question
- brisket and pork butt for 100 people?
- 19th Century Georgia BBQ Whole Hog Recipe
- First Fatty!
- Pork butt for 75-100 ppl?
- Review Drapers MOO'd enhancer Beef Rub
- Bacon Weave 101?
- Why So Long To Get A Stoker?
- Leftover Smoked Rib Noodle Soup
- Adding charcoal to offset
- Just a quick Thanks.
- Newbie question about chicken
- UDS & Probes
- Painting my UDS with an HVLP spray gun
- Ductile Iron Pipe Fro Smoker?
- My good deed of the day
- How to get great bark???
- Butcher Shop or Big Box Store for Meat
- PIZZA 2nd try....pron
- What BBQ class(es) have you attended?
- Is chicken still safe after...
- Beef Jerky
- Kingsford Match Light Charcoal
- Cooking On Two Racks - UDS
- Central Alabama hog cook help
- smoking a pig
- Gettin my beef short ribs on!(pron)
- Favorite Rubs
- Patio cover - Started
- wood
- New Smoker
- Jaccarding Technique?
- doctor my beans
- The Great Kobe Beef Lie
- Spare Rib Score
- Darn Butcher
- Best Ways to Extend Charcoal/Lump Burn?
- A Week of Scores!
- Cold smoking questions
- Getting ready for my first butt smoke.. a little nervous.
- mommas meatloaf
- iQue on Char-Griller Kamado
- A question about making your own ground beef??
- Need tips for first pork butt cook on Kamado Joe
- Tempature regulator for a Kamodo Joe
- Was asked to smoke a bone-in prime rib
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Powder coat overspray in a uds
- 1st time smoking w wood logs
- Phubar's Jolokia Chicks Pron
- Pron from my first serious cook -- rotisserie turkey
- Cheap GOOD Cover for UDS
- Favorite Injection Marinade
- UDS Max temps and burn times.
- Help identifying which ribs have which rubs when done
- Over Doing it or Under Doing it?
- Temp controllers
- To inject a butt or not to inject??
- Recipe: Asian Wings & Thai-fusion Pulled Pork Spring Rolls (MEGA pR0N)
- First Pork Butt with IQue 110
- Great Birthday for Cooking!
- Full leg of Lamb
- TermoWorks
- Da bud bears uds
- Which Rub with Sauce
- Going big
- BBQ Balogna
- Twitter debate among the greats : Foil vs No Foil Brisket
- Faux-Beef Crying Tiger Roll (bbq pronx 2)
- Recipe: Spicy Grilled Chicken Tortilla Soup (pic)
- Grape Wood
- Fresh paint on UDS
- newbe here... rub spice question
- Whiting in Sauce(non bbq pr0n)
- Help me Put New Wheels on My Jambo
- BACON Wrapped Chicken (prOn)
- Post Your Best BARK Pic's
- Smoked Chorizo Sausage - Pr0n
- Spatched Turkey question
- New stone pot
- Salt Lick inspired ribs, my PB...
- Ceramic cookers
- weber bbq sauce
- lump charcoal
- Pork Roast
- Sams Club Butts PARTIALLY boneless????
- Bovinova 2.0
- BBQ without smoke?
- BJ's Warehouse Spares are now St. Louis trimmed 2.99/lb
- Need help with 2 butts & brisket
- Need Input about Tejas Smokers 24 x52
- Beef jerky on a wsm
- St Louis Style Ribs W/ Pron!
- Padawan and Phubar's Pork Loin with Risotto Pron
- How to make healthy foods bad for you...
- My boys 18 today
- Spit rod for open pit chicken roast
- First cook on my new Backwoods Pro Clone. Birthday Ribs with lots of Pron
- Pit Beef, any advice.
- Curing agent differences???
- Todays cook - part 1, ribs
- Brisket
- What I did with my Saturday morning...
- Brick BBQ/Smoker
- Cabbage!
- CL Score / UDS Build Questions
- smoked country ribs with a side of homemade pasta tossed in jerk seasoning and smoked veggies!
- Chuckie was calling my name...
- Need Quick Brisket Help!
- Any tips on chicken breast
- Chefmate Lump from Target
- Present from the in-laws!
- Cupcake Chicken Thighs
- 2 7lb butts wsm 22.5 upper or lower?
- gasket kit for offset lid??
- Good freinds good food.
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