View Full Version : Q-talk
- Has anyone ever used this charcoal???
- My burger "creation"
- Why the preference to Spatchc*ck Chicken
- What is cutting down my pepper plants?
- pit build?
- Is this a Weber Imperial Sequoia
- Phubar's Pulled Pork Sundae Pron
- My HOA Sucks! Making me get rid of my BBQs
- About to prepare ribs for the first time.
- Uds first big run ???
- 73 votes on the noobie throw down
- Another Craigslist score!
- stoker ?
- Calling all smokers!
- Inexpensive smoker, inexpensive controller, awesome bbq
- Marinade vs Brine?
- Brining/Spatchcock help
- The cheese skirt
- Smoking Brats
- McDonald's started out as a BBQ joint?!!
- Serious Barbecue
- beef question (flats)
- Is heat heat?
- Is this normal?
- Apple & Olive Smoked Hostess Cupcake Stuffed Fatty
- Thermapen on Sale $69
- Competition Brisket ROund Table
- Any issues buying from Butch Lupinetti's Smack Your Lips BBQ?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Heat
- Wild Pig question
- What is APL talking about?!?!
- UDS-What happens to all the kettle bottoms?
- Home Dry Aged Steaks?
- Trying to find your jalapeno vinegar based sauce
- Portable Thermoelectric Cooler/Warmer
- Possible CL score
- Today's lunch
- Why do you cool down your Q
- scrapyard find - gloat
- Weber in Norwalk, CT
- Me lighting charcoal with weed dragon vid
- Weber Performer: What price is a score? Are there different models?
- Dry brining ?
- Temp question
- New Meatloaf Pan...
- Storing rubs/sauces/etc in garage
- Mike Mills Magic Dust PURCHASED
- Chicken butter bath
- Ribbies & Roasted Corn Salsa
- good friends are all we need - CL SCORE!!!!!!!!!!!!!!
- Finally Found Some Tongs I Like
- Need fast advice.....in lowes now
- Lost pulled chicken recipe.
- Bison burgers on the OTS 18.5
- Massive PRON Attack... Loookout NoOBs!
- Mac-n-cheese, peach salad
- Bought a Traeger on Craigslist
- Is Soy Sauce a Marinade, or a Brine?
- Have Drum, Will Travel........
- Just Threw on 26lbs of Chuck.
- One Hung chicken
- Dessert: Hot peaches Ice cream (pr0n)
- Need "ccokbook" help, Thanks.
- Cooked a CAPON
- My Simply Marvelous Butt
- HELP! Havent done hot and fast ribs in over a year and need to eat by 5 CST.
- First butterfly chicken (pron)
- Need help with beets I know its not bbq.
- CL Copper Score
- Wood for smoking fish
- The Olympics...
- So where do folks get their wood?
- It's On...Pulled Pork and Spares
- ET-732 food and temp probes showing different readings?
- Ribs and Chicken on UDS -- Possible
- Now we are cooking
- 1st attempt at a fatty
- pulled pork sammie ?
- Which meat takes best to wood smoking?
- Regional Meat Preferences
- Firebox maintenance
- Technique for separating/draining fat?
- Someone is gettin a new smoker
- Brisket in less than 10 hours?
- Chris Lilley and his happy chit
- Last minute grill ideas?
- Starting my Olympic TD cook lots of pron
- Insulated gloves
- 21 day dry aged Prime Rib is on.
- Shoulders or butts- which do you prefer?
- Does a wsm churn out better que than a kettle?
- Padawan and Phubar's Iberico Pork Loin Pron
- Looking for a little help in New Jersey
- bacon: cure, freeze, & smoke later?
- Recipe
- Gasser Conversion
- Restoring some old cast iron today ... this week.
- Carving Beef Critter
- Hmmmm...Kettle Junk ?
- Special Wedding gift
- Cooking a wet aged brisket...?'s
- Ash and the WSM
- Whole Brisket with Todd's Dirt Review
- Boston Butt Score!!
- Smoked Italian Pork Shoulder(pron)
- First time cooking in a commercial kitchen
- Is this guy blowing smoke?
- Questions re: flavor mixing when cooking with multiple grates...
- Juiciest Chicken Ever
- Party PRON and throwdown help!
- Question about the BGE Lump Reducer Ring
- Rib Tips
- Have I Discovered the Ultimate Summer Time BBQ Cooking Shoes?
- First PorkShoulder (pr0n)
- Does the type of cheese really matter in an ABT?
- Holding Temps
- UDS Remote thermometer insert
- Overcooked during the hold
- Help with digiQ
- 2nd Live USDA Choice Brisket Cook [PR0N]
- country style ribs-how long?
- Brisket help? Trying to learn sumpin'
- Smoked Meatloaf,Garlic Mashed Potatoes,grilled Zucchini
- Smoking Pork Loin
- Hey BGE guys and gals I gotta ?
- Would this work on a UDS
- grilled pizza toppings
- whole hog
- ABT Test Drive On The Copper Topper
- party ribs
- Smoked Potatoes
- Water pan with direct heat
- Minnesota ?
- At bass pro- any must have rubs?
- Recommended Reading
- Food Processor Chopping?
- my first boston butt^ pRon inside!!
- How can you have too much smoke?
- Maverick ET 732 Thermo
- Questions about using a distributor for sauce
- Caveman/Reverse Sear Ribeyes & T-Bones w/ Mesquite Baked Potatoes!
- 45-day dry aged prime ribeyes...
- OkJoe restoration pron
- HnF Fatties Tailgate Style
- its a good day
- New Braunfels- what do you think?
- Homemade Sauce
- Brisket it's Whats for Dinner
- Sliced BBQ Pork!
- agave vs. honey on ribs
- Pretzel-Bacon Crusted Brownies
- Weber kettle fire pit finished
- Not BBQ But Dang Good
- Grilled a little BLT Wedge with Dinner
- If ONLY I could get my steaks scraps to do this......
- Is Brining Solely Used For Moistening And Tenderizing Meat?
- Vertical Box Type Smokers.
- First Time UDS and First Time Fatties
- Smokers: Stumps vs. Backwoods vs. Jacks Old South etc...
- What was on the smoker this weekend?
- Smoked beans, Chicken Fried Steak, Coleslaw, and Mashed Potatoes.
- Salmon noodle salad (1 pron)
- Where to get GOOD Lump in SoCal?
- Burnt ends
- Beef ribs
- Phubar's Wildboar Stew with Hasselback Potatoes and Sauerkraut Pron
- Two sweet gifts
- Tow behind designs/plans
- Bone In, French Cut, Berkshire Pork Loin, Garlic Studded and Herb Crusted *** Heavy Pr0n
- Rub Mistake
- Steven Raichlen book signing in Austin TX
- Prime Rib
- A couple issues/questions about the 18.5 WSM
- guru party with wsm question?
- just got my first ever weber kettle
- First Foray into Burnt Ends (pron)
- Replacing fuel line on ken more gas grill
- I need some advice on smoking on my Weber OTG
- Another Tough Sunday (pron)
- Newbie needs help with smoking.
- First Time Smoking Ever What Should I Cook?
- Need Pork Shot Help
- IQ110 Question for 18.5 WSM Owners - How do you position your vents?
- Propane on high, smoker at 185?
- 4-5lb shoulders vs 8-10+ lb shoulders
- Board at work....Made a rib rack
- Iowa State Fair Food on a Stick list.
- 1998 Weber Performer need propane adapter
- propane vs pellet Smoker?
- First Reverse Sear I am calling them thunder chickens!
- Rub (Salt) Application to meats
- Deer, a love story.... With a lot of Pr0n
- Franks Red Hot Apricot Drumsticks - My Best Drumsticks Ever! pr0n!
- I think I know what flavor I like on ribs... now how do I make it?
- looking to buy a new smoker would like some input
- Cheesy Bacon Bread on the Grill (Video)
- have you ever seen one of these?
- Rubbed 4 hot chick's thighs and legs. (pron)
- Good butcher in North Jersey
- CyberQ wifi on mini WSM
- Ok, so cherries were $.25/lb
- Eggtoberfest
- Some Catfish-n-Jalapeno Hushpuppies
- CL Score: Smokey Joe Gold
- weekend cookin - pig, chicken, deer, pulled pork pie
- • Blackout Shrimp Boil
- i finally found the best knife sharpener for my money
- Best Thermometer ???
- Thin Blue Smokery 1st Comp (AHO LADA PrOn)
- Padawan's leftover Iberico Pork Loin with ravioli
- pellet smokers
- My First Pork Shoulder and started in the rain
- Superior SS-2 question
- I don't get the need for small grills & smokers?
- BIG spatula
- New old Weber - My first post!
- Pork Tenderloin cooks too fast = not enough smoke
- Kettle Friend wings??
- Cole slaw
- What's a good price for knife sharpening?
- Smokin' Guns Ribs
- Phubar's Pollo y Tagliatelle Pistu cu Pistacchiu Pron
- Oklahoma Joe Smoker Question
- Meat prices
- First ribs on Kettle
- the birth of Ursula
- My first long smoke. Pork shoulder.
- Eggplant for rookies
- Any Canadian Bacon Makers Here? Eh?
- St. Louis Style vs. Whole Rack
- Nothing grand but you know you want it. Sunday Pot Roast pr0n :)
- The wait is killing me
- Auber Stoker Problem
- Pepperoncini wrapped "Little Smokies", wrapped in Pretzels
- CL Score! Blue one touch, wooden handles!!
- Should I get a Backwoods?
- My Dear Easy-Up Pavilion, R.I.P.
- Help A Rookie With A New Mini WSM - Pork Shoulder
- Can you stop and start a Butt?
- Removing rust from the outside of a smoker
- Recipe: Cheesey Bacon Ranch Pulls
- Tandoori Chicken Tikka Masala (Sort of)
- Thinning commercial sauces
- Mini WSM
- how to make bbq sauce hotter?
- Would It Be Safe To Use My Mini WSM In This Location?
- The incredibly versatile chicken wing...
- is this a wsm?
- Webr performer...what to look for?
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