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- How to BBQ Chicken?
- Montreal Smoked Meat
- Made some beef jerky (no pics)
- hops IN the hog???
- My first brisket
- Pizza night
- Bandera Question?
- Tri-Tip Availability.
- BBQ A Old Goat
- Need to find custom pitmaker in Texas ASAP!
- Not Strictly BBQ but Grilling - radiant quartz technology
- Vote in the Current Throwdown!
- fun with the GA
- Taking a chance....
- turkey at 325 how long till done
- Burning green wood.
- What's Odd In This Pic?
- Horizon Convection Plate in a SNP?
- I'm 51 years old, and still play with my food...
- Needing advice on affordable injectors
- How to Properly Season a Pit.
- Cross Rib Roast on Sale! $1.99/lb
- The Smoker I built
- Tour: Kingsford Plant (lot of pics)
- Phubar's Sweet Seducted Po'k Chop and Dirty Taters Pron
- Oakridge products
- Smoking on Gas?
- I nailed the pastrami last Sunday.
- Anyone ever mop their bacon?
- Smoker from Food Warmer
- the thin blue smoke
- My newly minted Mini UDS es
- Need recommendations for sauce review folks.
- First time fatty question
- My first pork shoulder
- I just love this forum....thanks and happy holidays
- Habanero Death Dust - not just a rub - easy glaze recipe/no pics
- pan seared chops with basil saffron sauce
- Finally Posting Pics of My Build
- Grill thermometer recommendation
- BIG GREEN EGG Owners.....have you ever seen this happen?
- Venison Loin with Pron
- Defending $25/lb brisket
- 24 Hour Burnt Ends Chili
- Christmas Brisket
- Cooking Racoon
- brisket chili
- Sittin Chicken in the rain
- Strips on the performer
- Using the rib racks
- Left-over Thanksgiving Turkey.
- Smoking with sapele?
- Tips on MasterBuilt smoker
- BobBrisket Really Burns My Arsr
- NY SirLOin Prime
- Pizza Oven....YEAH BABY! (Part 2)
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Source for 55 gallon Drum in Long Island?
- Mac and Cheese
- First Brisket
- Beef Brisket Help
- weber rotisserie or Cajun bandit rotisserie?
- Pit Barrel Cooker Ribs - Sparky's way
- Sparky's new pellet smoker
- whose mac and cheese is this?
- Wet aging of a brisket
- Salmon Smoking Noob Seattle
- UDS Temp Issues
- Brief Review: Maverick ET-732 - Black is Beautiful!
- Trying some new lump
- cooking a prime rib roast like a steak. APL
- prime rib help please.
- What cut is this?
- free smoker in Lafayette, LA
- Am I Doing This Right?
- Trying to build a decent knife collection.
- First tri tip
- Indonesian Fusion Curry (pr0n)
- Small and mini BGE vs. Char-Griller Akorn Kooker
- gorilla fabrication
- Melissa Cookston Style Barbecued Baby Back Ribs Recipe
- WGA Score!
- 700-Degree Ribeyes with GrillGrates on the Kamado Joe
- Heard all about these fatties...finally doing one
- First Butt on my new UDS.. pRon
- Tri-tip, Potatoes, Mushrooms and Salad
- BBQ Pit engineering question..
- Looking for a dry rub
- I messed up, I think?!
- Beer can chicken advice
- Test pr0n from a newbie
- Auto temp for WSM 22"
- Breakfast Bliss
- Dry Rub, and BBQ sauce fundamentals. Input from real pitmasters wanted.
- what's for lunch today ?
- Wire probe thermometer and rotisserie???
- Can you "cooler" a brisket too long?
- Smoking Spanish Marcona Almonds
- Jerk Marinade
- I've got a rib hankerin'!
- Plank smoked salmon, tapenade and pancetta
- Bacon Wrapped Stuffed Beef Tenderloin Skewers Ideas
- Pork cut Question
- Homemade Kamado. wow what a talented individual.
- Padawan and Phubar's Goulash Pron
- Smoked Pecan Butter Turkey (Pron)
- Quick Turkey Tutorial
- 'Tis the season to...
- Kamado Joe Assembly Question
- Breakfast Bowl - Bigmista Style
- Start of the winter pit build.
- I think she's mad at me..
- The time has come....to upgrade. Traeger vs Rec Tec...HELP!
- Xmas bacon...pron
- Cross hatches on chicken or burgers?
- Pellet pooper, just the mechanical part.
- Brined pork chops / Pron
- My first pork shoulder II (with Pron)
- Forgive Me Brethren
- Early Christmas present
- Busy day: Sausage and pepper jelly
- Stickburners, please advise: Soot on food NOT creosote
- Crazy question.
- Salt Won't Dissolve.
- First time Fish Tacos!
- up early going go start lunch..(pork)
- Asian 5 Spice ingredients
- char-griller akorn dressed in cedar
- Weston Pro Vacuum Sealers
- Whole hog, processed price per pound?
- Pulled Pork Omelet w/pr0n
- Cyber Q WiFi On Char Griller Kamado
- Cooked a turkey yesterday
- Mexican Pork Cracklins question
- Second cook on my custom self made pit.
- Cooking Pizza on a Pit??????
- Need some help with a ham experts welcome
- Foodsaver bag Super deal!
- Perfect Sous Vide Prime Ribeyes in 3 steps and No words- (It's that easy)
- Last nights brisket w/ pron
- Meatloaf & pizza
- The Pork Butt Dissected
- Sgetti-n-Meatballs...
- Finally gave in and.....
- Bacon Question?
- Sure is Windy Out.
- Texas style
- Rib issue
- Weber Smokey Joe Score
- Spokane Skywarn 2012
- Maverick Probes vs Poultry: PROBLEMS?
- Now I'm a believer...
- Smoking salmon
- New to hardcore grilling, can someone tell me what brining does?
- On A Whim And A Beer (pr0n)
- HIgh Heat Brisket
- Whole Roasted Chicken on the Kamado Joe
- Sopapillas
- Ribs on the Akorn... Pron....
- PP Sunday
- Turkey pot pie with a twist (Pron but not finished yet)
- I broke my tandoor... but fixed it!! [pr0n]
- Keep it or sell it
- Where is the smoke?!?!?!
- Texas Pit opinions
- 28th Q: FINALLY, Pork smoked to PERFECTION! [w/ pr0n]
- Second Thanksgiving
- Seafood Pasta served with a side of LOins
- Potential CL score...
- Rememberance of Salmon Past...
- Chinkapin-Chinquapin question
- A pot of chili
- Boosting chicken flavor
- Is a Stump Platinum 5 too big!
- "I believe in BBQ Santa" Giveaway!
- Last cook of the year (with pron)
- Sweet and Spicey thighs w/Pron
- Barbacoa CenTex style
- Home Made Bratwurst & Kielbasa (pRoN)
- It's Sausage Time!
- Miscellanea [PRON]
- Finally, Tri-Tip here in NY
- Sirloin with Ted & Barney's Seasoning
- 18" Thumbscrew Bar-B-Q-Kettle
- Brisket - Simply Marvelous Peppered Cow
- "Merican Style Ribs keep improving (pr0n)
- Where/how to get beef ribs with some meat on them??
- Finally went to Restaurant Depot!
- Accepting tuna recipes
- What does with pRon mean?
- Lets see some photos of good handles on heavy duty pits.
- First Brisket Dry
- Recipe: Sweet, Spicy & Sticky Asian Ribs (pics)
- Will a 500 or 550 F thermometer be good enough on my pit?
- Leftover Pork
- Brisket Chili
- Feeding the crew!
- Mrs. Brisket is turning 40! Need help...
- Restuarant Depot and KCBS
- Hereford versus Angus etc. for Xmas dinner
- When did BBQ become sweet? (video)
- Yield on a chuckie-Shopping complete
- I got wood!
- New to this Sort of....
- 1st cook dedicated to my friend Jack
- So, Why Do I Need a Santuko?
- Cochinita Pibil Centex Style
- Looking for drums
- Beef ribs pop quiz
- Thanksgiving (pr0n)
- Eye of the Tiger Breakfast (Pron)
- Kamado Joe -Big Joe Pic Request
- Baffle plate opening
- Finally!
- Foodsaver Pro kit super deal
- Egg Wins
- Cornbread question
- Tamale Pie
- Goddamn that's some Steak PRON!
- Just want to say thanks (and when are we eatin' next?)
- Jaccarding brisket?
- tri tip Q hoping for some A
- Gas vs. Electric? (Gasp!!)
- Celebration Cook For Our New Baby!
- Pork Steaks ^^ Help Needed
- Some deer camp finger food
- a nice little haul from BPS, and free too!!!!
- Finally nailed a brisket! Thanks TBB!
- Phubar's Tangy Chick Pron
- Handles for WSM middle
- My dumpster find
- Cream of jalapeno soup mac and cheese
- New Napoleon Kettle
- APL's "Serious BBQ" and, well...Serious Price
- Question about foil
- Hudson Valley Brethren - Where Do You Buy Your Brisket?
- Char Broil on Amazon
- Test picture
- New Episodes Start on Sunday, Dec. 16
- UDS charcoal grate 22.5 or 18
- Gift from co-worker
- Chef'Store, Anybody?
- Mini WSM oven finished Brisket Was a Touch of Dry
- Can I use a BWS Party to smoke sausage?
- My first time.....W/Pron
- Garlicky Shrimp with Peanut Lime Marinade
- Butcher Paper anyone?
- Brisket Attempt #2
- I smoked cheese this weekend.
- The Best Baby Back Ribs
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