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- ABTs
- Gift from a Brethren!
- Not Q, but it could have been :)
- "THE chop"...after 14 hour drive...
- Where can I get a top shelf made ?
- 16th Q: Aaron's Brisket + twinsfan's Smoked Mac-n-Cheese + Dessert [w/ pr0n]
- Next: "Kind of" Beef Ribs + Beef Tail + Aaron's Brisket #2 [w/ pr0n]
- Boneless Baby Backs
- Confusing Butt....
- Cast iron skillet help needed
- Baby Back $$$$$
- Brisket temp dropped
- Butcher Paper v. Foil
- canh chua ca' (sour fish soup) recipe, how does it look?
- Funny Ron Swanson Grilling website
- Digital Probe Questions
- Today
- Brown Butcher Paper
- Saiko's Georgia Brunswick Stew
- Using my Weber 18.5" Kettle for Hickory Smoked Ribs
- Totally Nekkid Butt
- 3 or 4 bolts for uds cooking grates?
- Lambrack casual lunch (pr0n)
- From Cryovac to Plastic Wrap ??
- Good times
- Fat cap?
- Rib-O-Lator
- Two butts on the Lil Tex & 8 Spares on the WSM
- Fatty and Pork Loin
- The Southern BBQ Trail Website
- Santa Maria BBQ
- PAPER BUTT & PEPPER STOUT BEEF - Today's cook
- New to me Bandera
- WSM mini Attempt
- Pure pron, baby's, birds, & butts...
- High-Tech Butts :) (guru wifi)
- Weekend summary!..... Tons of PRON
- Ideas for chuckie?
- It finally arrived!!!
- Recipe: St. Louis Pork Steaks
- Brisket: Separating Flat & Point before cooking
- My smoking weekend
- What to pair with a Fatty?
- Turkey Fatty for Thanksgiving
- Smoked Turkey Tenderloin
- Best Butchers in Dallas?
- New prep table
- I am going to Williams Sonoma today!
- Loins in the UDS today.
- Eastern North Carolina BBQ Saturday
- Are packers seasonal at Walmart ?
- Start to finish... Throwdown idea??
- 1st Beef Butt
- Flies, flies and more flies
- First cook on latest build
- Pepper score!! With questions.
- GrillGrate Review with a Couple Big Ribeyes!
- Thank you for the Tri-Tip Inspiration
- Sometimes all you need is....
- Quick Sunday smoke for lunch
- Lump Charcoal... Trader Joe's?
- Brisket Point, Flat Tempature Probe?
- CL Score!!!
- uds help
- Spares & Rib Tips
- Dennessey,Padawan and Phubar's DoggHouse Catering Gig Pron
- Sunday Post-Church Dinner: Brisket, Bologna, and Hotlinks
- Hey look....That's Me!
- My Saturday Football Cook.
- Freezing Fresh Garlic Cloves
- Ribs - Butter, honey, brown sugar?
- Missed a CL WSM that went for $25
- New wood !
- High heat food grade epoxy
- Meat Monster Is Home - Pics
- canh chua ca' (sour fish soup)
- Padawan,Dennessey and Phubar @ British Superbikes on TT Assen Pron
- KBB 2x13.9# for $6.88 at local Home Depot
- Weep em and Read Ribs...Thanks Donnie!
- Smoker suggestions
- Pulled Chuckies!
- Help please - brisket bark too thick and tough, inedible (pics included)
- I know what happened to the Dinos.
- 120 Gallon Compressor Tank,Trailer Mounted, Offset Smoker Build - by Huntin Smoke & Pappy (pics) UPDATED
- How to take ribs on a houseboat trip?
- Beer, Burgers on the XL & Plating (Pics)
- Smoked Brined Chicken Thighs and Leg's
- Simply Marvelous Rub question
- Know of any Northern CA wineries that sell barrel chips / chunks?
- My first good spares !!! (Pron)
- Opinions on this CL find
- Pizza on the grill.
- Did my first spatchcock chicken tonight
- Cheesesteak, "The B.O.M.B." and A Trip Down Memory Lane...
- Smoked & deep fried wings
- Weber 'Lid' on a UDS?
- Cheesecake on the WSM (pics)
- Thermapen ?
- Pulled pork just doesn't quite "pop"
- Charcoal for WSM
- Ribs, Chicken, Turkey Legs and Pig Shots OH MY! (pron)
- First WSM cook done!! ... need advice
- Salt and health benefits
- How do you grill scallops?
- Review of my latest ATC- Automatic Temp Controller. Golden Tiger. On my UDS Pron Heavy
- Plum wood
- Griff Loaf (Meatloaf) - pic
- The only thing smokin is me
- Wood BBQ Island/Cart questions.
- Internal Temp. of Boston Butt
- Tri tip Santa Maria style yesterday(pron)
- Okay Farkers here is the skinny
- Apple and Cherry Wood
- Do you notice the difference between charcoal and gas when cooking direct?
- Brazilian sausage
- Heirloom Meal Memories
- Fatty for 15-20
- My ribs have a "jerky-like" top layer - why?
- Nice Sale on Foodsaver Unit
- Smokin on a Kettle?
- Bad Apples....
- Hackberry wood?
- another newbie rib question...
- 5lb Brisket Packer (advice needed)
- WSM trouble in cold weather
- Home Depot Score!
- Getting slightly better with Ribs...
- First cook on the new smoker - pr0n
- Need some sauces & rubs
- BP brisky (long hold)
- Brining - Is this temp safe???
- Pizza night
- thinking of making a grill trailer
- Building food safe plywood butcher blocks
- Advice Needed...French Cut Pork Raost...
- Lang Temps
- Rib racks????
- My First Fatty (pr0n)
- Smoker build idea...
- green egg
- Padawan's chicken roulade with inside chorizo sausa
- Weber 22" advice
- Key to Keeping Lump Lit In a Kettle
- My turn to praise Weber customer service..
- New kettle
- Is there a proper way for placing a kettle lid?
- Just got home with new smoker!!
- It happened again!
- My First UDS...
- Pepper Stout Beef - if you haven't tried it yet, you need to
- Harissa Chicken pRon
- Pulled Beef Chuck on Indian Fry Bread
- Forgive me, Hank Hill...
- Man Fire Food -- Cooking Channel
- Klose CD Catalog
- a new toy
- reason to season wsm?
- Cl q100
- Padawan and Phubar's Wildboar with Chard Pron
- "Acceptable" Lexington Dip Spices?
- Bacon shortage in 2013?
- Wet UDS
- Is This A Good Deal On A Weber Gasser???
- 55 Lb pig on a 8 burner gas grill
- Hey Pitmaster T.....what's up with SALT?
- charcoal for smoke
- Minion Method using Mesquite lump
- MEAT Lovers Burger!!! MONEY SHOT!
- We were featured on the local news - Or at least my son was!
- Dumb Charcoal Question
- Mutton, Mutton...Who's Got The Mutton
- Just visited Home Depot
- Basic BBQ CLASS
- Smoking my first Butt. Advice appreciated
- Hard to find bandera smokers...what gives?
- fire control
- Fire Roasted Green Chili Fatty Poppers
- Any stuffed pork chop recipes??
- Moinks fatties
- Hump day meat loaf.
- Is this a good deal?
- Time to buy some hogs !
- Center cut pork loin
- Any advice on getting a kettle up to temp?
- Thirdeye's Bacon
- Smoking a whole chicken
- $.89/lb picnics,Memphis area Kroger
- Anither CL score. Bayou Classics Cypress
- What have I gotten myself into??
- 18.5"wsm
- Fire Extinguishers
- Anyone ever seal the table on their Performer?
- • Stewed Pork Shanks
- 17th Q: "Kind of" Beef Ribs gone wrong (w/ pr0n)
- Going to actually smoke something
- It's not my fault!
- Difference between just a Thin Sliced Brisket and real Pastrami
- Can anyone eyeball this BGE size?
- Affordable wood?
- What Grill/Smoker
- Pit Barrel Cooker
- Thank you, whoever you are
- Controller vs Alarm
- Barrel score!
- Praise for Auber Instruments Customer Service
- Brisket Instructions
- Smoked Figs...!!!
- A major shake up for Aaron Franklin
- Trouble finding butt....
- Mold in my UDS - any advice/help
- Cookin 4 cases of butts this weekend!
- Smoke Daddy Pellet Pro
- Hog Roasted Whole with BBQ Stew
- Canadian Bacon
- Mmmmmm Brats! w/ pr0n
- Pulaski Salmon
- I finally got my WSM
- Need ideas for firebox vents
- Old Country BBQ Pits Ranch Hand Coal Smoker from Academy
- Sasafrass???
- How I Got My WSM (or, A Brethren Paying It Forward) w/ pron
- Royal Oak Vs Cowboy lump. Photo comparison
- Attack of the gash monster
- Feeling the Simply Marvelous love
- weekend help
- Stuffed Peppers on the CGK
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Ideas for rib chop marinade
- What is a good BBQ Brisket Rub
- Guess what I'm doing......
- Barbecue Burger de Luxe
- breakfast help.
- CLEAN Egg...
- Rotisserie Ribs
- Cash and Carry
- BBQ at Work
- how far will a 1 gal can of nacho cheese go?
- FoodSaver (Manual vs. Automatic)
- Pimp your kettle
- I cut a new hog
- Places for deals on the east coast
- Smoked Chuck Roast
- Burnt ends - Cube first or after?
- Latest CL Find
- Lemon Wood
- Thinkin' about smokin' a turkey on a UDS...
- Modifying a weber
- CL Weber Platinum
- Seasoning a Kamado
- Breaking in the Cajun Bandit Conversion Kit - Chuckies, with pr0n
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