View Full Version : Q-talk
- Random thought - pizza warmer to hold bbq
- Trying Lump for the first time....Questions
- Is this a Weber grill?
- Mini and Midi UDS question
- Boston butt cooking too fast?
- Beggars Chicken, Titch's style
- Final test cook today
- HELP!!! Need to identify these "beef short ribs"
- Chris Lilly Injection?
- My Yakitori (pr0n)
- My first "Pastrami"
- A little kettle help...
- Does anybody make their own lump charcoal
- corning beef?
- Temp
- The thing s you find on the net...
- SM Ribs, turds and taters....Pron!
- Fresh brisket question...
- Rib Score!
- CL Weber Score? Unusual?
- Need some post brisket storage advice
- question
- Phubar's Dizzy Dusted Chicken and CauliPhlower/Broccoli Stamppot Pron
- Family Picture!
- Mutant Jalapenos...
- Update; Stuffed chicken thighs
- CyberQ II no cd
- Buthchery question...with a story
- Chicken thigh pron
- Home made ketchup
- Family Helpers.
- This is in Front of a "BBQ" Restaurant in My Town
- cosco packer
- Assassin Smoker - Unpacking and Initial Seasoning
- Long Island *Northport VA Hospital* Save the date August 24.
- Cannot wait to put this bad-boy to use...
- Smoked boudin lunch - Stuffed chicken dinner
- So did I buy just the flat?
- Padawan and Phubar's Mexican Style Dinner Pron
- Crushed red Chili?
- Weber Drum Smoker (or Redneck WSM or UDS Hybrid)
- Lump Charcoal and Large Reverse Flow Smoker
- Saturday afternoon delight.
- Smoked Turkey Legs & ABT's
- Anyone have a competition Jambalaya recipe?
- Podcast
- CL score WSM!
- Sauce recommendations for pulled pork?
- Butter, garlic and lime scallops with teriyaki shrimp
- Corned Beef Recipes and Tips
- Venison Roast Temp?
- Another Thermapen open box sale
- Stumps Stretch vs Backwoods Competitor
- knife sets
- B.I.G. Juicy Brisket
- Strips
- Newbie Intro & Grill Brush Question For A WGA
- PitCOOKER T - The TRUTH about the Pit Barrel Cooker
- It's Daylight Savings Time -- time to do some backyard cooking...
- My daughter cooking for her friends and there Fam
- My first brisket
- Butts on the Barrel
- My First Pork Butt
- Meatloaf (polpettone) + italian lunch (pr0n)
- A ground breaking approach to guacamole.
- Fundamental knife skills --dicing
- First attempt at pron
- Costco, Sams or Restaurant Depot
- Meatloaf question
- Rotisserie Cookers/ Cadillac Cookers
- La Caja China
- Chuckie with pepper & onions thread?
- PBC Coupon Expiring
- Cash n Carry
- Potato and Cheddar Spiral Fatty
- Cold Smoked Salmon - Nova Lox (tutorial + heavy pron)
- chicken on the bar be cube
- First attempt of Jerky on a smoker PRON
- Making bread in the smoker like a woodfire oven????????
- Phubar's Pulled BeePh Chuck Top Blade Pron
- Pictures from the road
- At what internal temp do you start checking for probe tender?
- Kingsford Comp Briquettes on sale at costco.
- I am getting stoned today.
- Need some help for lamb rack frenched
- Nomex Gasket for Firebox?
- Rib sauce w/out high fructose corn syrup
- Baked Navy Bean Recipes
- Are Beef Prices Dropping A Little?
- A Special Request (PRON)
- Q'ing It Up On A Beautiful Sunday in NOVA
- do I need door thermometers ?
- Nachos on the Grill
- just put on my 4+ pound loaf of meat.
- A little UDS prOn..
- WTF is up with Tri Tip these days?
- Strami Eggroll!!
- Mexican Beef?
- Beautiful Day for some babyback ribs
- The builds
- Sunday brisket (with pr0n!)
- where do I buy high temp paint by the gallon?
- Another UDS Build With Pics
- Smoked three 100lb Pigs - PRON!!!
- A rib kinda day
- Pizza...Pron
- Can dogs eat pork shoulder bones?
- Conquering the mutant Jalapenos and more...
- Mission Accomplished - BBQ Pron!
- My first hot and fast brisket...
- BBQchef33 Carnitas
- Pizza dough playtime (pr0n)
- Question, please help??
- No Foil Spares (pr0n)
- Sunday Cook - Chicken and Beef Ribs - Pron
- Vintage Imperial Kamado CL Score
- 1st go at Pancetta - pr0n
- Pitmaster T Video - Turkey and Dumplins
- First ribeye with blue cheese
- pitmaker safe
- Spring handles
- First Fatty with Pron
- Would you like to become a *CERTIFIED* MOINK Baller???
- A FAT pan of lasagna on the Kamado
- Officially a primo xl owner
- Pictures Sonoma Platinum 27" grill needed
- 1st WSM cook.
- 36th Q: Italian Sausages "Salsiccia Peperoncino" & Marrakesch Seasoned Pork Shoulder Roast [w/ megapr0n]
- FREE SCORE! New Build Coming
- Need something cool to smoke
- First smoked brisket
- Anybody using an IQUE110...
- Hare-brained idea that actually worked
- 1st Chuckie in a long time...
- Initial burn in and seasoning
- First HnF Brisket on my UDS
- bbq pitmasters show
- Smoking in the rough elements...
- Nova Lox - Thirdeye Style.
- Fell in love with a couple SP SPK 500's
- Can I fit a whole hog on my pit?
- First Pizza on UDS
- No better feeling than when everything just clicks
- Beef short ribs
- Campfire smoker?
- Texas Test Kitchen Pork Butt
- Your basic backyard rib cook and Brethren mini-bash
- Chicken Legs w/ New Rub and Sauce (Pics)
- Proud Papa
- First attempt at pizza on the Egg
- Cold smoked salmon
- Replacement WSM Lower Cooking Grates
- Humphrey's Lump
- left overs from St. Louis cut
- Pork Shoulder without Bone with Speck: Speck upwards or downwards?
- Wow that was nasty
- Grilled Asparagus and a little Brisket
- Prime Rib, Smoked, Video Pron
- Another Brisket Question
- CL Score
- Pork Shoulder over Mojobricks w/pr0n!
- Pastrami - St. Patty's Day is Sunday
- How would YOU cook these ribs?
- comp ribs and chicken practice (w/ a little pr0n)
- For All You "Draggers", or "Scrapers"
- what is the "heavy western cut" rib
- Barbacoa street tacos
- Chicken rub inquiry
- Got bored and built another cooker!!!
- Weed burner question
- The Real Santa Maria BBQ style
- Confused by the Pork Spare Ribs I got from Sams Club
- Pizza, day late Awesomeness-pr0n
- Texas Wood
- BBQ Brethren *OFFICIAL* IMBAS MOINK Ball Certificates now available!
- Kind of an easy ABT
- cooking a brisket for a co-worker
- Anyone smoked Hot Italian Sausage?
- Signature Carne Asada
- ribs w/o foil
- What To Do When You're Home From Work, Sick, and Hungry
- cooking classes
- Cooking with the Master: Episode XX, Pizza
- Need info on a door latch
- What does everyone use for a temp controller on your smokers?
- Show me your grommets
- Mini Wsm questions
- Advice please: quantity vs time
- Did someone say score?
- Special Brethren discount coupons for US BBQ SUpply
- Some smoker questions.
- Bit the bullet and subscribed
- Choice Ribeyes are Tough?!?
- Pork Wings in NC?
- charcoal problem
- Cheese steaks Willacoochee Ga style.
- USDA Prime Ribeyes
- First butt on the BGE with pron
- Possible New Convert
- Tired of crap store sausage ...
- Gyro with new LEM grinder-PRON
- Chicken Dinner and the dreaded...
- Questions, Brisket's gone wild!
- Suggestions on buying a paella pan
- Double D's BBQ Limited Time Promo
- UDS Table
- Found a source for pepper seeds
- Smoked, braised shortribs on the Smokey Joe(pRon)
- Pinto Bean NEWB!
- Pic's of my Smokin' Wednesday night!
- Workin on my baking
- Fingerlickin' Good White Bean and Chicken Chili
- First time brisket..
- Close to pulling the trigger on a Lang 48
- What did I buy?? Help...
- ribs and lobster
- Evening out offset hot spots
- Vinegar Slaw
- First fire in the Long Rifle Sniper
- Need a Pulled Pork sauce recipe
- Possible bubba keg trade
- Doesn't matter how good of brisket you cook.....
- smoked butt
- Thanks for putting up with me for so damn long.....
- Corned Beef Brisket?
- I feel like a bad bad man.
- Royal oak good price?????
- Full packer on my primo xl
- Pizza FAIL/Pizza Kettle oven build WIN
- Ash's Camera Food Download! Pron.....
- Need advice, Pecan wood
- Just did two of the hardest things I have ever done for the Brethren
- Leftover Prime Rib: good use or a waste?
- I know, I know, no pics....didn't happen
- Looking or a BBQ class
- Pastrami rub?
- Phubar's Signature Dish Pron
- GL score and New guy here
- When Did Gyros Become Ground Meat?
- BGE: XXL (Double XL) introduced today
- Recipes
- Prime Sirloin and Mushrooms w/pRon
- Let's Say Goodbye To A Fallen Friend
- Great article out on Dry Aging at home
- Dangers Of Not Paying Attention (Not A Joke)
- Pork Shoulder and Ribs (Pic)
- Cowboy Lump
- To spritz or mop
- Egg cooking comparison feedback
- Hanger Steak with pr0n
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