View Full Version : Q-talk
- Convection plate question
- My favorite lump
- Subzero MLK Day Butts in G2 Chubby
- 9 pound pork shoulder help!!!
- Grilled salmon and spinach wraps
- CL Find....wadda ya think
- Any Norcal Brethren going to the BBQ 101 class this weekend
- Oakridge Black ops burgers
- Cooked a pizza on the kettle
- Superbowl menu question
- digiQ II
- Leaking BBQ Bottles
- Apple Pie Smoked Sausage with Pron
- My YS 640 rocks!!
- Yard Buurd!
- Feel like I'm cheating
- Who has a grill cart?
- Square style smokers
- BBQ Movie
- The Boss
- Salmon for a friend
- KISS Principle
- black cherry wood
- Cheap WSM clone and Auber ATC
- Varyable results on ribs
- 55 Gallon Methanol Steel Drum
- Super Bowl menus
- Brisket (aka unicorn meat)
- Beer can chicken
- What Kind Of Wood Is This?
- New smoker recommendations
- Best way to grill salmon?
- BBQ Jamie Oliver Style
- Great Video on How To Shred Cabbage
- To the Brethren that wanted to buy my smoker body
- details and prep
- Cajun Injector Chicken Cooker
- To soak chips and chunks or not?
- Cambro vs. Cooler, my 2 cents
- Recipe: Corn Chowder (pic)
- My 1st big cook (50 people)
- Dry Bark?
- Water pan or no water pan?
- All day smoke (pics)
- Possible new smoker build?
- A healthy grilled chicken wrap (with pRon)
- Who makes the best Jerky Seasoning?
- Dumb ?. Maybe. How do you guys get your grill marks?
- Had to cook some chicken (pron)
- Maiden Voyage of The Weber GA with Observations.
- Man Fire Food
- Ribs and Butcher paper
- The United States of Bacon
- Pork Butt-make ahead for super bowl party?
- Battery recommendations for Guru
- Half of a picnic
- Chicken Advice/Help
- Chuck Roast
- knives
- lump vs brickets
- Plow Boys ?
- First naked fatty
- Refridgerator Smoker-Tips/Ideas/other...
- A Fried Potato-n-Ham Breakfast Fatty
- Can u grill on a weber smokey mountain?
- Wednesday lunch
- how hot does the exterior of a UDS get during a cook?
- Recipe Colaboration Needed
- Padawan's Peanutbutter Soup alla Phubar
- Custom Fit Backwoods Run Dry Insert
- New unlined UDS drums still have a rust inhibitor!?
- Rebuilt the Fat Girl
- can never have enough bacon pr0n
- Deer Summer Sausage
- Tenacious Q's BBQ Pitmasters Audition Video
- Oklahoma joe longhorn baffle
- Do you coat your que with olive oil before queing?
- Grilled Steak and Zucchini Wraps (with pRoN)
- Best sauce request
- Weber Kettle Cart
- Backwoods G2 arrived today
- What's tasting good now...
- looking for brisket
- UDS with a weber lid
- Difference between these 2 Weber One Touch Gold models?
- Request Recipe for Kentucky Style Sauce (as seen on BBQ Pitmasters S04E05)
- Pit barrel cooker help
- WSM vs UDS in the cold?
- This forum sucks, why you ask?
- Fast Mexican at home for dinner
- Fat boy
- Chicken & Ribs on PBC
- Cooking time for 3 5lb pork butts
- Opinions on the new Weber One Touch Gold?
- 22" WSM Coal Use
- Michigan Venison Hams
- what's a good stick burner for a novice?
- CyberQ WiFi First Cooks
- Help: How to prep a KCBS pork box?
- Pit Barrel Cooker Temp Probes
- Fake country style ribs/pork steaks
- CL Score
- Dry Cured Hickory Cold Smoked Bacon
- weber kettle exhaust mod?
- Pulled Pork
- European sea bass ... Need I say more?
- My butcher's trimming practices
- Grow and grill?? Gardening questions
- Looking for ideas for trimmed meat from spare ribs
- Advice - Rust on Flame Shields/Heat Deflectors
- UDS briquet/wood question
- Knife Sharpening
- second hand store find
- Pit Barrel Smoker build
- After months of searching CL for a GA,
- What injector do you use? Where do you get it?
- You get what you pay for +burger pron on the smokey joe
- bbq guru
- pork steaks
- One more reason...
- Presents and Ribeye's with Pr0n!
- I've returned with a Rec Tec & pics.
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Drum style smoker finish
- Is lift gate necessary?
- Table for my Akorn
- Smoked Beef Chuck on Beer Bread
- A little of my BBQ pron!
- It all seems to fit, sort of
- Fogo
- I love my Lang Cooker
- Pigs in a blanket
- Canned Collards Shouldn't be so Good, but...
- If Your Foodsaver Seems Weak....
- Show Your BBQ Pitmaster Audition Videos
- Ceramic owners...do you use your dome thermo?
- Beef Ribs
- Curing Bacon:
- Would like input on custom grill / smoker build
- Teriayki recipe
- Stolen Tri-Tip!!!
- New Smoker Trailer... am I doing this right?
- Pork steaks on the mini
- Charcoal basket
- CL Weber OTS 22.5 help....
- Cast Iron Renovation
- Ideas for chicken leg quarters?
- Spare rib help, want to nail these
- Cookin Myron Mixon's Pork Shoulder
- smoked cheese question
- Kamado Joe, Big Green Egg or ceramic grill owners. Chicken Wing help
- They're ALIVE!!!! 2013 Edition -- Garden growing tips, tricks, pron
- Noob zone..
- what would a offset firebox do to a vertical
- Pizza
- First fatty - pron
- Comp Chicken Practice ( Q's and Pron)
- breakfast-hamburger
- burnt ends help
- visa moinkball question
- old country brazos at academy sports
- Nice, Light Lunch
- New uds build question
- New Vertical Smoker Available
- Using lump in offset smoker?
- Finally -- bbq spaghetti
- Should I be Tarred and Feathered?
- Smoker runs hot
- Cold Smoked Salmon (Pron)
- Reconsidering Knife/Sharpener Choices
- Heat Pad or Stand for UDS?
- Saturday Birthday BB's Cook
- My Berkshire ribs
- Padawan and Phubar's Wildboar Tenderl0in Pron
- chuck roast Burnt ends HELP
- Just built a charcoal kiln
- Late meal after long workday
- Ozark Oak Charcoal Lump
- First butt
- Putting in new temp gauge on Stumps Baby
- Beef bone-in Chuck Short Ribs
- Backwoods pan pump
- Simple thighs on the OTG, w/ pics
- Anyone know of anyone who builds custom Big Green Egg/Kamado Joe tables near Birmingham, AL?
- New-ish equipment
- Cover for pit barrel smoker
- Smoker vs. Oven
- Pitmasters....
- Too much pron
- How many pork butts can handle a 55 gallon UDS?
- Grilled Steak and Guinness Pot Pie
- Adam Perry Lang Inspired Tri Tip
- Question for grinding brisket for burgers.
- Making WSMs easier to move
- Stainless Steel Mesh Strainer Cold Smoker
- OK New Idea any help appreciated(smoker build)
- Suggestions for "Tailgate" sides
- 2nd cook on the backwoods.
- How do you clean your GrillGrates?
- Spiedie Sauce
- Fresh Duck..........How do I....?
- Casters for my Bws Fatboy
- Higher Rib Temp - Quick Q
- Great chicken! (pic)
- Scorecard have you checked it out? Doing a sauce giveaway right now.
- Playin' with the products....
- My first pulled pork - absolutely KISS (pron)
- Smoked vegetables
- competition shoulder
- Weber customer service experience
- UDS temps
- Phubar's Chicken 'n Nasi Pron
- Taking the Bull out of Your beef
- beef ribs - back ribs versus spare ribs
- Smokey Joe & chicken wrap pr0n
- Need somewhere to live!
- Last nights dinner
- Who's got a good chicken rub???
- Dual infrared and probe thermometer
- I welded handles to Backwoods water pan - pr0n
- Home Made Sauerkraut
- Beef Back ribs, weber kettle and temps
- Thai Dog
- brisket trouble
- brinkman smokenpit modifacation
- post post and more posts
- spare ribs ready to go
- Cowboy Steak
- Couple of early birthday presents.
- Mongo's Nacho Chipotle Nacho and Pulled Beef Wieners
- Bolognese Sauce. Smoked.
- Injecting durring cook?
- vacu-sucked brisket flat
- Some PBC PRON....The thread has EVOLVED!
- Smokey Hot Wings with Bleu Cheese Dip
- 10 Pound Pork Butt on Mini WSM - Cast Iron Pizza - With Pron
- Reverse sear chuck steak...
- My UDS build using BPS kit.
- Pro Bowl Baby Backs Today With Pron
- acme safety grater
- Barnyard Variety on Cook N Kettle Sr
- The Hood Dog!
- Brisket - looks can be deceiving
- One of my favorite meals PrOn
- Spatchcocked yardbird on the kettle
- NEW ~ BBQ Pitmasters At The Top Of The Hour ~ Myron & Son...
- Down goes 305Q
- Down goes 305Q ((knockout))
- Pitmaster iq vs bbq guru
- Can I modify a 22 WSM to behave like a PBC?
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