View Full Version : Q-talk
- Smoked, pulled chicken tacos! (pron)
- News (Sort Of) You Can Use: The Mini Blender (pics)
- 30 yr old Readhead in Action
- Phubar's Sinterklaas Dinner Pron
- Hey guys... Addition to the family
- Restaurant depot - illinois
- UDS build
- Thermometers
- Wicked Edge, need feedback.
- What to do with leftover wood chips?
- Christmas for ME
- Pork Steaks
- Cornmeal mush.
- Smelly Boston Butts
- Spare Ribs (pr0n)
- ? jalapeņos favor without the heat?
- PSA: Brethren Banners before Christmas
- Rib Membrane Question
- A-MAZE-N Smoker, tube or maze?
- Real Jerk Chicken!
- WSM Thermometer Mod Question
- Craycort Cast Iron Grates
- WSM using a ton of charcoal
- Whole pork shoulder help please
- Is there a recommended way to reheat Boston Butt?
- Wangs!
- Jason AKA fingerlickin you are awesome
- Bacon- Before I Start......
- Christmas Party Smoked Chuckie Roast 19#
- Hot Sauce
- Stickburner fire/smoke control, seeking advice
- PatioDaddio 4-Layer Chicken
- Cold Smoked Nova Lox?
- weber does it again !
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Christmas Gifts for Customers
- Knives on sale at Woot.com
- WSM Insulated Cover Question
- pulled chicken
- Cooking in cold weather.
- Boston Butt Question
- Favorite Commerically made sausage to smoke?
- Restaurant Depot prices
- Gumbo, California-style
- 9lb pork loin going on the drum
- Weber One Touch Platinum Discontinued?
- Off smell, pungent
- Like a kid in a candy store...
- Hit me with your best stuffed pork loin recipe.....please
- BBQ with Franklin: The Cook (Video Link)
- Bone in Ribeye roast
- Otg weber handle is too hot
- Guru or IQ?
- Wicked Good charcoal
- Filets on the Hibachi
- Venison Pastrami - Cowgirl's way
- Anybody ever considered a lift kit for their Performer?
- Orion Turkey
- Pulled Pork / Moinks for the Neighbors
- Paella on the Weber
- Big Green Egg OEM Cast Iron Grates
- Stoked
- first run
- smoked Anduille sausage
- First try at ribs help.
- Remote Meat Thermometer anybody?
- new vision pro smoker and first brisket
- My door sprung
- Resting pork tented
- Chicken thighs with finger Stickin' Sauce
- WSN 22.5 with cyberq
- KFC question
- Chuck eyes
- Padawan and Phubar's Wildboar Ham Pron
- Looking for Tel-Tru BGE thermometer
- Todd's rubs in New England
- Phubar's Lowland Smokers @ QLinaria Turnhout,Belgium Pron
- Porky's Revenge Chili (recipe)
- Help PLEASE, With A Wet MAK!
- Landarc inspired gumbo
- Deep Fried Wings
- Menudo...........Updated with Pron
- Question about smoked duck?
- Question from my wife - venison rub
- Trial run of the refurbed New Braunfels Black Diamond - With PRON!
- sausage making class...should I?
- 36 hour sous vide asian pork belly
- Burgers On The Kettle (pr0n)
- what Wood Pellet Grill???
- Woof!
- Saturday Smoked Salmon
- Christmas Party Brisket!
- Home Made air sausage stuffer.
- Today's Pork Loin
- For you folks who cook with cast iron
- Chicken Brine question
- Cooking a 3.5 lb whole chicken tomorrow
- White smoke today
- Steak Chili and Skillet Corn Bread
- Brisket smoke using foil pan?
- Whole chicken on the UDS, first time
- Christmas dinner
- first try at pulled pork
- Koko Charcoal made from Coconut shells
- Baby Backs! Baby Backs!
- How long for store bought sausages?
- Smoked Chicken Pot Pies
- I love pigs
- Electric knife question
- Stick burning UDS?
- 8 hrs until dinner time... What to make on a Snowy day????? Any Ideas?
- Smoked Turkey question and Yardbird question...
- Backwoods Water Pan removal Jack.. DIY
- Always Check the Dutch Oven
- BackYard Smoky Rib Adventure.....or.....
- Ever hear of anything like this?
- My first attempt at making sausage - PR0N
- Pork mop w/o Apple Juice?
- New Appetizers
- New Backwoods paint need you input
- ~thirdeye's~ Nova Lox - Double Cured & Cold Smoked
- blender
- Weber Genesis??? For mom not me...
- cool weber q station
- Phubar's Lamb T-bones and Couscous Pron
- First go at Canadian Bacon
- Trying to smoke a whole chicken (wood chips question)
- Been real busy using the smokeless grill and smokeless smoker.....
- Pork Loin (pr0n)
- Terrible ribs / backup pizza plans
- Smoked Chicken & Shrimp Paella
- Wet Curing my ham for Christmas!
- Chili and Cheesey Cornbread
- A Few Things From Bass Pro Shops
- New guy with Mini WSM dreams....
- Sandwich Pron
- Batman and Robin Pulled Pork Nachos!!!
- Nacho Smoked Chicken Pie with a Bacon Crust
- Brussel Sprout Recipes
- Maverick PT-100 vs Thermapen Review/Comparison
- BBQ Haiku
- Cornbread and ham
- First Cook On My Vision Kamado With Pron
- Wireless thermometer for smoke chamber, suggestions???
- 7-hr. Brined Chicken
- Diffuser alternatives for mini WSM?
- Just scored a ranch kettle
- Santa Maria Caja China Test....
- Latest Buckboard bacon
- Question for all the WSM experts...
- Grandforks
- First butcher paper brisket point /w S&M peppered cow (pron)
- Homemade WSM Questions
- A-Maze-N Smoker truly is Amazen
- Playing with my food
- Big Wampus's Big Boy Brisket Chili......
- My first smoker (bandera style), pics and first run...
- lamb roast on the big green egg (vid)
- NYs reverse seared
- Cleaning rust on cast iron?
- new guy here first attempt at smokey wings
- Sugar Maple where to buy in Mass
- Boneless skinless chicken breast fattie...
- Wusthof Grand Prix II 8-Inch Bread Knife $22.00
- A new UDS is born...
- A Few Mods for My Offset
- New Weapon for the Arsenal
- Ultimate Craigslist score 22.5 WSM, still in the box...
- Looking for a Jalapeno Cornbread recipe
- 120 Gallon Reverse flow smoker build LOTS OF ?s &photos
- chicken galantine
- Turkey fatty on the Mini-WSM
- My UDS
- It's the end of the world... so what's cookin'?
- Cajun Bandit Rib-o-lator Advice
- Why does the Maverick gotta have problems?
- sunday football food
- How many grill grates fit on an akorn?
- Keeping Temp UP in my OTG
- Winter just made my 2nd Pavilion KAPUT!
- 29th Q: The PERFECT Pork Part 2 - Two Lemon Peppered Twined Pork Shoulder Roasts H&F 5H30 [w/ pr0n]
- Best way to cook a pork tenderloin?
- Square Tube Smoker Build Question
- Pulled Pork Question Please
- What's good at Trader Joe's?
- Cooking/grilling fish
- Bacon + Fudge?
- need your help, Brethren
- How much?
- Don't Boil Brine Spices?
- My box of free goodies arrived!
- Whats the Difference: Butcher paper vs Parchment...expect not for meat
- 55 Galllon Drums
- Question on Money Muscle
- Homemade BRATWURST
- Hot bbq sauce suggestion
- Chopped Brisket Burritos
- Does it really make a difference?
- Baby Backs with Pron
- First cook on the drum
- My Early Christmas
- Modifying Traeger to increase BTU
- JB brisket
- ribs & tri on a PBC
- Weber Kettle MODS
- The Science Behind Brining
- Has anybody ever smoked a....
- WSM with 8 racks
- Non-BBQ party food
- Bass Pro Shops Ceramic Grill Question.
- what kind of
- Anybody Around Jonesboro AR Need Wood
- Godzilla is here!
- is oscar mayer pulled pork any good?
- Pork loin...first ever
- First CL Score!
- Cioppino!
- Advice on a new skillet
- Free score/ new project
- Smoked Turkey Pot Pie
- Electric knife revisited.
- Mad Hunky Grilled Ahi Tuna
- A tribute to my dad...Old school carne asada
- ham
- Red Thermapen
- Shack attack BBQ sauce Redux
- A week of cooking pron
- Phubar's 12-12-12 Pron
- Pretty Good BBQ 2013 Dayton, Ohio
- Harvey Wallbanger cake
- Need Sauce Ideas for a Brisket & Pulled Pork Sauce Bar
- First Peek at the Big Joe
- Cooking 2 Butts for the crew at work tomorrow. Questions?
- Is "boiling beef" equal to a brisket?
- "Holiday Ribs"
- Prime rib for our 25th
- Cherry Sriracha Glazed Chicken Pron!
- Chuck Eye or Chuck Shoulder
- Reheating Pork Shoulder Question
- UDS Country Ribs
- LI Brethren
- loin ham
- New toy
- had a plate full of awesome tonight.....
- Advice on brining times
- Pork Loin, Brown Sugar, indirect heat and burning temps
- How to handle fresh sausage
- My New Backwoods Smoker Competitor Arrived Today
- Turkey Brine
- Maverick ET-732 Food Probe just went out mid-cook
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved