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  1. Has anyone ever used this charcoal???
  2. My burger "creation"
  3. Why the preference to Spatchc*ck Chicken
  4. What is cutting down my pepper plants?
  5. pit build?
  6. Is this a Weber Imperial Sequoia
  7. Phubar's Pulled Pork Sundae Pron
  8. My HOA Sucks! Making me get rid of my BBQs
  9. About to prepare ribs for the first time.
  10. Uds first big run ???
  11. 73 votes on the noobie throw down
  12. Another Craigslist score!
  13. stoker ?
  14. Calling all smokers!
  15. Inexpensive smoker, inexpensive controller, awesome bbq
  16. Marinade vs Brine?
  17. Brining/Spatchcock help
  18. The cheese skirt
  19. Smoking Brats
  20. McDonald's started out as a BBQ joint?!!
  21. Serious Barbecue
  22. beef question (flats)
  23. Is heat heat?
  24. Is this normal?
  25. Apple & Olive Smoked Hostess Cupcake Stuffed Fatty
  26. Thermapen on Sale $69
  27. Competition Brisket ROund Table
  28. Any issues buying from Butch Lupinetti's Smack Your Lips BBQ?
  29. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  30. Heat
  31. Wild Pig question
  32. What is APL talking about?!?!
  33. UDS-What happens to all the kettle bottoms?
  34. Home Dry Aged Steaks?
  35. Trying to find your jalapeno vinegar based sauce
  36. Portable Thermoelectric Cooler/Warmer
  37. Possible CL score
  38. Today's lunch
  39. Why do you cool down your Q
  40. scrapyard find - gloat
  41. Weber in Norwalk, CT
  42. Me lighting charcoal with weed dragon vid
  43. Weber Performer: What price is a score? Are there different models?
  44. Dry brining ?
  45. Temp question
  46. New Meatloaf Pan...
  47. Storing rubs/sauces/etc in garage
  48. Mike Mills Magic Dust PURCHASED
  49. Chicken butter bath
  50. Ribbies & Roasted Corn Salsa
  51. good friends are all we need - CL SCORE!!!!!!!!!!!!!!
  52. Finally Found Some Tongs I Like
  53. Need fast advice.....in lowes now
  54. Lost pulled chicken recipe.
  55. Bison burgers on the OTS 18.5
  56. Massive PRON Attack... Loookout NoOBs!
  57. Mac-n-cheese, peach salad
  58. Bought a Traeger on Craigslist
  59. Is Soy Sauce a Marinade, or a Brine?
  60. Have Drum, Will Travel........
  61. Just Threw on 26lbs of Chuck.
  62. One Hung chicken
  63. Dessert: Hot peaches Ice cream (pr0n)
  64. Need "ccokbook" help, Thanks.
  65. Cooked a CAPON
  66. My Simply Marvelous Butt
  67. HELP! Havent done hot and fast ribs in over a year and need to eat by 5 CST.
  68. First butterfly chicken (pron)
  69. Need help with beets I know its not bbq.
  70. CL Copper Score
  71. Wood for smoking fish
  72. The Olympics...
  73. So where do folks get their wood?
  74. It's On...Pulled Pork and Spares
  75. ET-732 food and temp probes showing different readings?
  76. Ribs and Chicken on UDS -- Possible
  77. Now we are cooking
  78. 1st attempt at a fatty
  79. pulled pork sammie ?
  80. Which meat takes best to wood smoking?
  81. Regional Meat Preferences
  82. Firebox maintenance
  83. Technique for separating/draining fat?
  84. Someone is gettin a new smoker
  85. Brisket in less than 10 hours?
  86. Chris Lilley and his happy chit
  87. Last minute grill ideas?
  88. Starting my Olympic TD cook lots of pron
  89. Insulated gloves
  90. 21 day dry aged Prime Rib is on.
  91. Shoulders or butts- which do you prefer?
  92. Does a wsm churn out better que than a kettle?
  93. Padawan and Phubar's Iberico Pork Loin Pron
  94. Looking for a little help in New Jersey
  95. bacon: cure, freeze, & smoke later?
  96. Recipe
  97. Gasser Conversion
  98. Restoring some old cast iron today ... this week.
  99. Carving Beef Critter
  100. Hmmmm...Kettle Junk ?
  101. Special Wedding gift
  102. Cooking a wet aged brisket...?'s
  103. Ash and the WSM
  104. Whole Brisket with Todd's Dirt Review
  105. Boston Butt Score!!
  106. Smoked Italian Pork Shoulder(pron)
  107. First time cooking in a commercial kitchen
  108. Is this guy blowing smoke?
  109. Questions re: flavor mixing when cooking with multiple grates...
  110. Juiciest Chicken Ever
  111. Party PRON and throwdown help!
  112. Question about the BGE Lump Reducer Ring
  113. Rib Tips
  114. Have I Discovered the Ultimate Summer Time BBQ Cooking Shoes?
  115. First PorkShoulder (pr0n)
  116. Does the type of cheese really matter in an ABT?
  117. Holding Temps
  118. UDS Remote thermometer insert
  119. Overcooked during the hold
  120. Help with digiQ
  121. 2nd Live USDA Choice Brisket Cook [PR0N]
  122. country style ribs-how long?
  123. Brisket help? Trying to learn sumpin'
  124. Smoked Meatloaf,Garlic Mashed Potatoes,grilled Zucchini
  125. Smoking Pork Loin
  126. Hey BGE guys and gals I gotta ?
  127. Would this work on a UDS
  128. grilled pizza toppings
  129. whole hog
  130. ABT Test Drive On The Copper Topper
  131. party ribs
  132. Smoked Potatoes
  133. Water pan with direct heat
  134. Minnesota ?
  135. At bass pro- any must have rubs?
  136. Recommended Reading
  137. Food Processor Chopping?
  138. my first boston butt^ pRon inside!!
  139. How can you have too much smoke?
  140. Maverick ET 732 Thermo
  141. Questions about using a distributor for sauce
  142. Caveman/Reverse Sear Ribeyes & T-Bones w/ Mesquite Baked Potatoes!
  143. 45-day dry aged prime ribeyes...
  144. OkJoe restoration pron
  145. HnF Fatties Tailgate Style
  146. its a good day
  147. New Braunfels- what do you think?
  148. Homemade Sauce
  149. Brisket it's Whats for Dinner
  150. Sliced BBQ Pork!
  151. agave vs. honey on ribs
  152. Pretzel-Bacon Crusted Brownies
  153. Weber kettle fire pit finished
  154. Not BBQ But Dang Good
  155. Grilled a little BLT Wedge with Dinner
  156. If ONLY I could get my steaks scraps to do this......
  157. Is Brining Solely Used For Moistening And Tenderizing Meat?
  158. Vertical Box Type Smokers.
  159. First Time UDS and First Time Fatties
  160. Smokers: Stumps vs. Backwoods vs. Jacks Old South etc...
  161. What was on the smoker this weekend?
  162. Smoked beans, Chicken Fried Steak, Coleslaw, and Mashed Potatoes.
  163. Salmon noodle salad (1 pron)
  164. Where to get GOOD Lump in SoCal?
  165. Burnt ends
  166. Beef ribs
  167. Phubar's Wildboar Stew with Hasselback Potatoes and Sauerkraut Pron
  168. Two sweet gifts
  169. Tow behind designs/plans
  170. Bone In, French Cut, Berkshire Pork Loin, Garlic Studded and Herb Crusted *** Heavy Pr0n
  171. Rub Mistake
  172. Steven Raichlen book signing in Austin TX
  173. Prime Rib
  174. A couple issues/questions about the 18.5 WSM
  175. guru party with wsm question?
  176. just got my first ever weber kettle
  177. First Foray into Burnt Ends (pron)
  178. Replacing fuel line on ken more gas grill
  179. I need some advice on smoking on my Weber OTG
  180. Another Tough Sunday (pron)
  181. Newbie needs help with smoking.
  182. First Time Smoking Ever What Should I Cook?
  183. Need Pork Shot Help
  184. IQ110 Question for 18.5 WSM Owners - How do you position your vents?
  185. Propane on high, smoker at 185?
  186. 4-5lb shoulders vs 8-10+ lb shoulders
  187. Board at work....Made a rib rack
  188. Iowa State Fair Food on a Stick list.
  189. 1998 Weber Performer need propane adapter
  190. propane vs pellet Smoker?
  191. First Reverse Sear I am calling them thunder chickens!
  192. Rub (Salt) Application to meats
  193. Deer, a love story.... With a lot of Pr0n
  194. Franks Red Hot Apricot Drumsticks - My Best Drumsticks Ever! pr0n!
  195. I think I know what flavor I like on ribs... now how do I make it?
  196. looking to buy a new smoker would like some input
  197. Cheesy Bacon Bread on the Grill (Video)
  198. have you ever seen one of these?
  199. Rubbed 4 hot chick's thighs and legs. (pron)
  200. Good butcher in North Jersey
  201. CyberQ wifi on mini WSM
  202. Ok, so cherries were $.25/lb
  203. Eggtoberfest
  204. Some Catfish-n-Jalapeno Hushpuppies
  205. CL Score: Smokey Joe Gold
  206. weekend cookin - pig, chicken, deer, pulled pork pie
  207. Blackout Shrimp Boil
  208. i finally found the best knife sharpener for my money
  209. Best Thermometer ???
  210. Thin Blue Smokery 1st Comp (AHO LADA PrOn)
  211. Padawan's leftover Iberico Pork Loin with ravioli
  212. pellet smokers
  213. My First Pork Shoulder and started in the rain
  214. Superior SS-2 question
  215. I don't get the need for small grills & smokers?
  216. BIG spatula
  217. New old Weber - My first post!
  218. Pork Tenderloin cooks too fast = not enough smoke
  219. Kettle Friend wings??
  220. Cole slaw
  221. What's a good price for knife sharpening?
  222. Smokin' Guns Ribs
  223. Phubar's Pollo y Tagliatelle Pistu cu Pistacchiu Pron
  224. Oklahoma Joe Smoker Question
  225. Meat prices
  226. First ribs on Kettle
  227. the birth of Ursula
  228. My first long smoke. Pork shoulder.
  229. Eggplant for rookies
  230. Any Canadian Bacon Makers Here? Eh?
  231. St. Louis Style vs. Whole Rack
  232. Nothing grand but you know you want it. Sunday Pot Roast pr0n :)
  233. The wait is killing me
  234. Auber Stoker Problem
  235. Pepperoncini wrapped "Little Smokies", wrapped in Pretzels
  236. CL Score! Blue one touch, wooden handles!!
  237. Should I get a Backwoods?
  238. My Dear Easy-Up Pavilion, R.I.P.
  239. Help A Rookie With A New Mini WSM - Pork Shoulder
  240. Can you stop and start a Butt?
  241. Removing rust from the outside of a smoker
  242. Recipe: Cheesey Bacon Ranch Pulls
  243. Tandoori Chicken Tikka Masala (Sort of)
  244. Thinning commercial sauces
  245. Mini WSM
  246. how to make bbq sauce hotter?
  247. Would It Be Safe To Use My Mini WSM In This Location?
  248. The incredibly versatile chicken wing...
  249. is this a wsm?
  250. Webr performer...what to look for?