View Full Version : Q-talk
- Chinese BBQ Pork on the Hasty Bake (pr0n)
- Brinkmann Cimarron CL Score
- BS Comp Ribs
- Bo's 1st cook
- Ant other Char-Grilled Kamodo users getting this?
- Brisket "done'ness"
- Smoked some Trouts this weekend
- I feel so dirty
- You just might be a redneck, if...
- Fleischmann's pizza yeast
- FINALLY! By Popular Request! How To Build The FrankenWeber Pizza Kettle!
- Egg names....
- Big Baby Double Drum Smoker
- How I spent my Saturday, with pr0n
- cowboy chili and my first attempt at brisket..
- Trash pile find
- Open Fire Cook Today with PRON
- Brats Bolgna and a fatty
- Which Aged Balsamic Vinegar Do You Use?
- Ribs on sidearm smoker - using what I have learned here.
- Lump coal or charcoal
- Atlanta BBQ Fest and Pitmasters Set
- Any good ideas for having a bbq for vegitarians?
- CyberQ WiFi
- Indirect with grillgrates??
- First butt in new smoker PRON
- First GrillGrates Cook, With PrOn
- My Cheesesteak
- 2 Eggs, no waiting.. or, What I did with my Sunday
- Left over..
- Sunday Spares With Pron
- Chicken Torta w/Pron
- Cat's away Steak (Pron)
- Pretzel Wrapped Cheddar Brats
- tonights cook on the cga
- Chubby Chucky and Chicken
- Finally finishing my UDS....
- my frist comp, brisket problem
- BBQ Sauce 6-pack
- A Meal Fit For a Cowgirl: Rotisserie Cornish Hens w/ Rosemary Garlic Tatoes & Fire Grilled Asparagus
- Which cooking/bbq youtube channels do you subscribe to?
- Phubar's Phrango Pron
- Pastrami Questions
- Weed Burner Issues
- Weber kettle w 55 gal barrel in the middle?
- Twelve birds in a UDS
- Some pictures of my Q sessions
- Overkill??
- first rib cook on the BGE XL (pron)
- ChrisHager's UDS Build
- My Brisket Mission: A Briskission
- Foodsaver Vacuum Sealer DEAL -- 30% off all orders 48 hours only
- Quick Sunday Cook
- Peanuts--smoked then dehydrated--YUMMY
- Pork Butt/Turkey Tailgate Question
- Imperial Kamado Restoration Project
- How to get a WSM round, and keep it that way.
- We got to hang with Chris Lilly.....well sort of....
- BBQ ribs help for the wife who doesn't like "spicy"
- I won my first comp.. sorta speak
- Backwoods Party - Caster Bolt Pattern Size?
- Quick Smoke on Game Day...
- ET 732 question
- First Rib Smoke in Jessica
- not so much Q more like a good lesson
- Royal Oak at KC Restaurant Depot
- Hot Egg
- Weber Thermometer
- In the market for a new grill/smoker
- Pork Butt Timing for Lunch with Coworkers
- the perfect rotisserie BASKET
- Pulled Pork Taco pr0n!
- how many ppl have used WSMs?
- Picked up a Vision Kamado from Costco a few months ago.
- Just some good ol' North Carolina BBQ
- Authentic Delicious 19th Century Virginia Brunswick (Barbecue) Stew! Pron & Recipe
- Multiple racks of ribs on a kettle... cooking HnF?
- Question on Cooking Pizza
- Foodsaver ??s
- This weekends smoker build -lots of pr0n
- Weekend Pork Butt, not as good as I expected
- Where is the beef
- Smoked Baby Back Ribs with Simply Marvelous Spicy Apple Rub
- Question for people that cure their own meat
- Not BBQ but It was a disaster...Pr0N Heavy with Fire
- Vacuum for Ash Removal
- Spare Ribs, Smied Potatoes n Corn Cob Jelly
- Seriously Stressing
- Another brethren gets a steal at target!!
- interesting idea
- 1st ribs with the new kettle
- Resting ribs?
- Too good to be true Royal Oak deal?
- Anyone order from Jimmy P's in Naples FL??
- UDS Cover
- Bacon cheddar grilled chicken sandwich
- Help!
- Question about a 35 gallon drum
- knockoff cabinet offset smokers
- Pulled Pork, Hot Wings and Summer Squash
- Confused with Maverick and IQ110 readings
- Pork Tenderloin Sandwich Creation (pron)
- On the fence and need feedback
- Lump in 20# bags at Sam's
- Dinner Dinner Steak and Tatoes for dinner!
- How much wood
- One Butt or Two?
- Cowgirls corn cob jelly
- BBQ Temp chart?
- Charred and Scruffed for $10
- Expected time to smoke a brisket, and rub question
- Looking for Plowboy's "the Jerk" online
- Cooking "Bucket list" ??
- Slaw
- UDS hardware
- Ugly Drum Dehydrator attempt...
- Thanks for the advice, and my first smoke Pron
- Blowtorched Ribs - As usual, tons of Pr0n
- Advice on first spares on UDS (pron to follow)
- Will propane create a smoke ring?
- Unpacking the Cajun Bandit Conversion Kit
- This is how you start a fire. Kabobs to follow (Pics)
- Can We Talk About Knives?!
- No more BBQ puchases until February 4th
- latest find
- Weber Bullet
- A new BBQ Rib cooker I saw today
- stuffed pork loin
- Looking for moister Weber kettle spares
- Cajun Bandit Conversion Kit
- Does Pork Loin Have A Season?
- Korean style short ribs
- How long can a brisket rest?
- Built my first UDS and have a few questions.
- Racks
- Store bought BBQ Sauce
- Wings (pr0n)
- What Do You Use to Chop "Pulled" Pork
- Thanks to Carolina Q
- Padawan and Phubar's Trip to Portugal...Phood Pron
- My wife is gonna' kill me...
- Smokey joe smoked bologna
- Great price for tri tip?
- Cold Smoked Salmon Safety Question
- Beefy Ribs w/pron
- Alaska and how to BBQ when its stupid cold...advice please
- Beef Jerky on 30Gal U.D.S.
- Smoked Beef Chuck Roast?
- Just bought another kettle off CL...
- Is a Weber "Classic" kettle the same as a One touch Gold?
- Man Fire Food
- Custom Meadowcreek Style Chicken Cooker
- Re: Is the metal dangerous???
- Where to Get Picnic Ham in St. Louis
- Whole Hog - best to cut up for smoking
- Baby Backs on the bge
- Why do kettle rot.s use a ring?
- What's the best way to clean porcelain?
- Latest build (just finished)
- First Fatty!!......(PRON)
- Awesome Fattie Combination
- Insulated UDS?
- Smoking two butts, different sizes...question
- buying ribs by the case
- Bacon wrapped smokies burnt ends
- How many ribs and brisket per person?
- Some Chicharróns.....and shrimp
- Why is stainless performer so good?
- New Game, Round #4 - What Will Bigabyte Cook This Weekend?
- Does a rib rack change the cooking time??????
- Auspit Spitmate, mates?
- thoughts one Weber Ranch Kettle????
- to foil or not to foil...
- Pulled Beef Sandwiches
- Need input - New concession trailer build -
- Padawan's gyros platter with mushroom
- WSM Grommet Installation and Warranty
- Fatboy limitations
- Re-union this weekend with a memory walk in the middle of the cook
- Results of Four Butt Smoke for Coworkers
- Spare Ribs Score! (Hampton Roads, VA Area)
- Is this a sign of galvanized nastiness?
- Chow Chow Recipes?
- Commercial Sauce w/o Liquid Smoke
- Weber 11.5 OTG $89.99 @ OSH
- Smoked salmon seasoning suggestions needed
- Smokin Guns' shipping speed
- Simply Marvelous
- Shack Attack with a twist.
- Cleaning out my drum, first cook since May.
- Brinkmann Mod's
- Big Greek Fatty... But UDS Fail - Charcoal basket question
- Couple questions about cooking with my Kamado
- My daughters first contest and we cooked on the mini.
- Pulled Pork Philly-ish
- Grate size.
- Prime Beef Shoulder Roast
- Almost Authentic Gyros
- I've been busy
- the wheels are turning / tri dogs
- Butts and Pork Loins for Saturday!!
- Which type vinegar do you prefer for sauce?
- Just got My Kamado (Acorn)...let the game begin!
- Weber Smokey Joe -Silver $17.50 @ Giant
- CyberQ WiFi web server drops
- Newby with first build in progress
- So I tried the smoked chili
- A chicken of two halves (pr0n)
- Fire Sense HotSpot Round Yakatori Charcoal Grill
- Padawan's Caldeirada De Peixe
- My New "Old" Performer
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Adding my UDS to the club
- When one gets desperate...
- Simply Marvelous.....WOW
- Cold Smoke Salmon
- Smoker Reccomendation
- Texas Wins!
- Swiss Diamond Skillet
- Yellow weber ID?
- Fish
- Accessories for ceramic or BGE
- Whitt's vinegar sauce recipe?
- Good Butchers in the Bay Area
- Low salt/sodium rubs?
- Ladies and Gentlemen........15 lbs of Bacon for $16!!! With Pron!
- How do you Bottle BBQ Sauce?
- Best Butchers in Chicago?
- Sausage & Eggplant Dinner Thing (Pics)
- My version of Pernil…PRON
- Pastrami using roasts
- Advice on timing and coal management for this weekends cooks....
- Lets talk salt
- Do we "overthink" BBQ??
- Grinding Rib Trimming
- Someone remind me--bacon rind??
- Easy WSM Weber chicken
- Data loggers for time and temp
- Beginner Recipe
- More catch up
- What’s This New Cowboy Lump Made With?
- How do you measure your charcoal?
- "Denver Cut" chuck roast?
- Tail Gatoring! Injected Down and Rubbed Up!
- Traeger 15 yr old model
- Best thawing technique for beef tenderloin
- New WSJ!
- Weber 18.5" Performer + 18.5" WSM = ?
- ribs.....help!
- Third Brisket (pr0n)
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