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- Pork Shoulder, it's official, I am outa control
- Burgers & 'Srooms
- nuttin special
- Beer for Beer Can Chicken
- Pulled Pork n Spare Ribs w/ Lots of prOn!
- Doh!!!
- Why is an end cut rib eye cheaper than rib eye?
- First smoke next weekend...questions!
- Roadside Chicken AND Food Safety?
- Freezing PP
- Smoked Orange Honey-Chipolte Beef Jerky (w/pics)
- Tri Tip @ $ 9.97 ib....
- UDS Testimony
- Swifts Premium Spares
- Smoked Mac n Cheese - Thank You Brethren
- Double Barreled Pork Shoulders
- retired trucker posed a great question...
- Low n slow book and lump charcoal
- Using water in the WSM
- Simple Country Breakfast... PICS
- How do you set up your kettle for indirect?
- Reverse flow smoker build finished Pics by TQ and Tyler
- Any Summer Turnip ideas?
- Weber Performer Paper Towel Holder
- Smoking my first Butts -- with PRON!
- Entertaining Q Videos On Youtube
- Your Favorite Chicken Marinade
- Man Grates
- Not a Virgin Anymore
- Pork Shoulder Vs. Pork Butt
- Just picked up this little beauty
- Putting out the fire in my uds.
- Parrilla Argentina AKA California BBQ custom built Kansas Style
- Sunday Morning Fish Pron
- Mac-N-Cheese
- Dry Cure Bacon
- Easiest beginner BBQ
- Pigs Ears
- The complete history of my CL 18.5 WSM (Bunch of mods with pics)
- Potato stuffed ABT's
- Thermometer Question
- Smoked Jerk Pork ala Smoke & Spice
- Italian Fatty and Zuchinni Parm
- Beef Ribs - does this look right
- First comp (being a go-fer)
- bbq accessories where to get them
- BBQing for an event
- Sriracha Cider Chicken
- Cooking for the week... again...
- Slow-smoking roast beef advice requested
- first UDS smoke (with pron)
- Tri tip taste test...
- I can't cook chicken thighs!!
- Cleaning my Weber kettle
- Betty Crocker and Colonel Sanders got nuttin'
- Grille Help ?
- Are there any of our southeast brethren ....
- Perogies BBQ Bacon Style
- Chicken Dinner
- Nice Surprise From Our Brother: CarolinaQue
- BBQ Pitmaster S3 Episode Five
- Need Gasser Recommendation
- Kettle Configuration - BB Ribs
- lighting charcoal outside the grill?
- UDS is done. Cooked on her this weekend.
- BBQ Smoked Turkey
- Paradise!
- Fresh home made boudin & smoked sausage (pron)
- Beer Braised Cheese Steaks
- Beef Ribs $1.10 per pound
- Phubar's Lowland Smokers...Dutch BBQ Champion 2012 Pron
- Al's rolled stuffed flank steak
- Walkers wood
- One touch silver or one touch gold
- Testing Backwoods Party Today (On Going Updates)
- Dry run for new rub on baby back ribs
- How Three British Nerds Cook The Perfect Steak...
- First Rib Tips
- Peak City Pig Fest. Thank you Brethren
- BIG BEEF CUTS - a little help here.....
- Poll Results With Pron
- rub ingrediant - searching
- Brisket FAIL , guess I had beginners luck the first time
- Is Walnut a good smoking wood?
- Meat Slicer ???'s
- Big Rib Eye Steak
- Slow Cooked Rack of Lamb With Yukon Gold Potato Kabobs
- OMOSB - "One More Offset Smoker Build" Follow up
- First Brisket and MOINKS
- Traeger or Weber SM
- Pork Shoulder - soft pr0n
- The Good One Open Range Grill Smoker
- Experimenting with ceramic saucers for WSM?
- Anyone try these?
- No smoke flavor on first cook with my Lang
- Anybody Else Like Cold Pulled Pork?
- Need some help on Gauges from the Big Qers out there
- I'm looking to do something a little different, but I'm short on ideas
- great practice on brisket
- Last few cooks w/ lots of Pron
- Odd Shaped Grates?
- gonna try making some tasso
- Chuckie, to foil or not
- spatch cocked turkey
- Help smoking a pizza
- Weber One-Touch system
- Landabyte Ribs In Progress.....
- How do you cut your ribs?
- Note to self when using a charcoal chimney...
- Rib Eyes while camping!
- Weber lid measurement
- Smoking The Sauce
- Painting WSM that was shown no love
- Baby Tonight It's You!
- Awesome 30min BBQ Chicken
- Smoking Barbecue Sauce
- It happened I've got proof. (Pron)
- Fatty, burgers and flamebroiled MOINKs
- WSM w/DigiQ DX2 advice please
- Rubs and Spices at Cabelas
- Moink?
- Any one have a favorite off the shelf bbq sauce?
- Second attempt!!! Landabyte ribs
- Rescuing a dry brisket?
- Leftover Jerked Pork Ridiculous Casserole
- Great film about Cajun whole hog cooking
- Pig in a Box (Very pr0n HEAVY)
- How much for cherry wood?
- At the request of Landarc, my research that led to Foil Hat Rub
- Crab Stuffed Salmon and Smoky Rice
- Rib Question
- Kamado vs offset question
- Adding an Upright Cabinet to Custom Offset Pit
- Filet Mignon on the Mini Egg
- Probe Wire Repair?
- New WSM Question
- tasso
- sweet kiss of death injection for pork butt?
- Thermnapen alternative? CDN CDN Quick Read Folding Thermocouple (TCT572)
- My new Backwoods Gater and some pics...
- New dad and a week of queing
- Long Pitmaster Apron ???
- “Pork Shots” (Pork Candy)
- 18.5 wsm running cool?
- Best way to heat up leftovers?
- White arc smokers
- So I helped cook a 1/2 cow yesterday...
- compressed wood bricks
- Little Dick's WSM temperature....thanks Brethren!
- My New Toy
- Creosote Drip?
- Has BBQ "Jumped The Shark" ?
- How do you convince her?
- The Reverse Sear Explained & De-Mystified: Full Tutorial & Pr0n Included!
- Tough chuckie
- Working toward an applewood steak
- Pizza
- 1st cook on wsm
- Dry beans not getting tender
- Anyone use a sugarless pork butt injection?
- charcoal sale
- Brine or Marinade
- Score!!
- You guys keep telling me to build a UDS so...
- Stuffed meatballs
- Weber Pro
- New Pitmaker Safe, Anyone cooked on one?
- Igrill and the UDS...... What a combo
- Stepping my Game up!!!
- Question about monitoring cooking temps
- Pitmaster "T"'s HnF Weeping Ribs (PRON)
- 4th Cook on new WSM 22.5": 1st Brisket / 1st Overnight Cook + Danish Back Ribs (w/ massive pr0n)
- Backwoods Party Brisket Run (On Going Updates)
- New Smoka!!!!!
- Pork Shoulder on the WSM with Pron
- My Salt and Pepper Crusade
- Natures Own Lump
- new smoker
- Today Brisket Is It!
- Fitting Brisket to Mini-WSM
- HD Charcoal Sale
- UDS Grate Thermometer
- Spares from last night (w/pic)
- Mini drum
- BBQ Pitmasters A Ratings Success
- I'm officially a lump guy... PRON heavy
- BBQ, the healthy alternative
- Walmart spares $1.39/lb
- Need grilled cheesecake recipe
- My first Boneless Leg of Lamb/Help
- How to get started and learn bbqing especially with oak wood?
- BBQ Weddings
- Can a Thermapen be accurate in an ice bath but off at other temps?
- Bradley briquettes in a WSM?
- Need a little help from the tri-tip Gods out here
- Pig - What???
- Advice needed for a Veal leg.
- Burn bans? Be familiar with your city
- Recipe: Memphis-style BBQ Dry Rub (pics)
- Little Dick's oaky-schmoke babybacks (pr0n)
- First cook on Cook N Kettle SR
- A few pics of mine..
- my first smoker
- Is Tri Tip really different than most steaks???
- First attempt went OK now for the big butt
- Green egg broke
- Ok guys I need help with some wings on the UDS
- Load of butts on a backwoods gater
- Rib-O-Lator on the Rachael Ray Show Tomorrow - 6/28!!
- Man, I get so tired of leftover Brisket....
- UDS Question
- Chili Dog!
- Whole pig question
- Thermo from Big Poppa Smokers reading low...
- Garlic infused Bacon questions
- Let no chicken die in vain...
- Kingsford 13.9X2 $6.88 home depot
- Went Shopping for a Performer
- Chinese BBQ Pork Recipes??
- UDS lid problem
- 15 gallon drum grill ideas, not smoker?
- Prime Hangar w/ Big Rons BBQ Sauce
- Store bought thermapen...Where?
- Baking Apricot, Peach or Apple Pie on a WSM?
- To Inject or Not To Inject
- CL Weber Genesis Gold C gasser
- Stoker Wireless Question
- Meathead "debunks" beer-can chicken
- BBQ on the Beach w/MEGA Pr0N!
- Chinese BBQ Pork-n-Smokey Fried Rice
- Tips for first pork butt on WSM
- big mista uds kit - need link for buddy
- WSM w/ Minion: When do you put the meat on, after dumping lit briquettes?
- Props to cowgirl...
- Foiling versus Casseroling?
- CL Find!
- Digi Q Dx2 question
- Need ideas- Leftover sirloin roast
- Anyone Season Wood Using a Smoker?
- Moose's Top Secret Chicken Rub #2 Unveiled! Story, Pr0n & Recipe Included!
- Couple WSM mod questions
- New to Competition BBQ
- Bacon Explosion? Fatty? Smoke numbers?
- Tired of my rub clumping!!!!
- Favorite Chili Peppers
- Pastrami this weekend...
- Weber nation is back !!!
- How do you do your Burnt Ends?
- New Mexico Red Pepper Question...
- Favorite part of the fish
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