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- CL DA Blue Platinum
- The end of the winter pit build!! Its DONE!! now for some Q'n
- No sides required.
- now here's a taco you guys will love ..
- Would you hit this?
- MY Stumps Clone (ALMOST DONE)
- Weber Genesis Silver B BBQ island help
- You people rub me the wrong way.
- Weird OTG fire...
- using an electric smoker like a charcoal smoker
- craving for Cuban (pic intensive)
- PitCooker T - The Truth about the PBC SERIOUS Review Part One
- Missed the TD for pizza. A few words from my experience.
- Sealing the pipe thread on the air intakes..
- Franklin replica brisket
- eBay Cold Smoker Opinions
- Neutral binder for simple Rubs Question
- New Smoker... it's a Lang!!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Pig Cookers vs Traditional Offsets
- Slice a Whole Brisket
- Have you ever...Corned Beef question...
- St Louis Style Spares Tutorial: Thanks Mister Bob!
- Heat Deflector broke in half.???
- New gril, new to me
- BBQ Sauce past "Sell By" date?
- Fire bricks for the offset
- Pork Belly in KC?
- What's cooking for ST Patric's Day?
- Made myself the most accurate BBQ thermometer.
- Whole lamb
- Smokin in the rain
- Smoked Pork Rib Ramen
- How mild is maple wood?
- I need an extra freezer...ribs on sale
- Going Semi-Hot and Fast...is there such a thing??
- Food Saver Bags big savings
- Casual dinner while working on the pool..
- New addition to the line up
- Cold Smoking in Vision Kamado or Smokehouse?
- Never Cut Wood... But built a Table (w/pics)
- Leftover pulled pork sandwich
- New "Family Member" with Pr0n........
- Turtle Sauce Piquante
- Smoked beef round roast
- Do you add anything to pulled pork after pulling?
- My first successful brisket!!
- rub for smoking corned beef
- Another reverse flow patio coker by TQ and Tyler
- NEED HELP! Smoked Pollock Fillets?
- Mmmm, Love me a good T-bone
- Score - Sam Adams Smokey Joe
- Smoked Chicken Korean Ramyeon
- My baby is home... now to tune her.
- What would the Brethren do?
- G2 Chubby or Rebel 17
- Pastrami Success and Some Sammiches!
- Found a Darn Good Inexpensive Thermapen Alternative
- Smoke chicken and ribs at the same time?
- What do I do now? (messed up)
- Chicago's south side brethren
- Franklin UFC Pork Butt
- Been gone for a spell....
- Today's cook. ..
- Butt and Pastrami Cook
- Wood in a Weber
- screw the wind and cold... first smoke of the year
- Attention Brethren! Attention! Now's Your Chance To Make History! Please Come Join Us in The Special "Big Farking Sammich" Throwdown!
- Smoking 23 hams today by TQ and Tyler
- Anyone have a good recipe for these ingredients?
- Destination America Airs the Kingsford Invitational 3/17
- Tuffy Stone Ribs Question
- Tenderloin with a port and sage sauce
- Johnny Trigg BBQ SET
- Ribs in a UDS
- Mini WSM Lid Question
- Padawan and Phubar gone Japanese Pron Pt.2
- The pull test
- Pull Pit
- I am officially an Addict. Reverse Sear!
- Charcoal/Wood Flat Grill vs. Rotisserie
- Pulled Pork Pizza!
- A Saturday with my weber kettle
- Cash and carry, and food.
- PART 2 - PitCooker T - The Truth about the PBC SERIOUS Review - RIBS
- The Gauntlet Has Been Thrown Down
- My first CL Score! Or, maybe not so much...
- Why is my chicken done at 159 degrees, thermometer is correct
- himalayan salt block ribeyes
- Happy St. Patrick's Day - Irish Dinner
- Tamale Thread
- Split Turkey Breast
- Chucky 2 ways - new Kamado Joe Classic!
- Chuckie question
- a little smoked chicken
- My 1yr anniversary with the brothers
- Kids wanted Brisket (Pron)
- Thank You!
- 13 lb. sirloin tip roast
- Ideas for a first time smoker
- Jalapeņo Popper Burger
- Worst pork butts to date
- Clone cookers (stumps and a backwoods)
- I guess I need to check the briskets out better at RD next time
- Price check on aisle 5
- Tri-tip!
- 2" Reverse Sear Pork Steaks/Pron
- Wade
- Sliced pastrami?
- Slap Yo' Daddy Tri-Tip
- Cooking some Q for the homeless (w/pics)
- If You Don't Have A Subscription...
- New here, building my first smoker.
- Hey OLD BOB!!!
- Sunday Brisket with NROP!
- It's Wangs Farkers
- My corned Beef Hash journey...
- Pastrami, pic heavy
- The Texas Crutch With Parchment Paper
- Oklahoma Joe's Longhorn Thermometer Port Size
- Blues Hog Rub
- >Sniffing< your cooking wood?
- The build that's gonna get me brownie points.
- Spares Two Ways (pr0n)
- Doing one of each.........(pron)
- Will it Hang, EP 1 & 2
- Pulled Pork
- Brisket Practice
- Roast beef for sandwiches
- Bbq shicken.....
- You might be a BBQ addict if..
- I saw a Komodo Kamado in person today.
- Feli minoin
- Hot wings for my wife (pron)
- Burnt Ends, how do you do it?
- Would you use this for butcher's twine?
- Shameless plug...
- Shiner Black Hickory Smoke Brisket
- 2 State DOG
- pork cheek *fail*
- Kingsford Invitational
- Pork Tenderloin w/ Tatonka Dust
- Tribute to brethren, a few specifics and my countdown!
- organic grass fed ny strip *success*
- Ready for Easter (pic heavy)
- And the Kettle Kollection Grows...
- Sunday smoke
- "Let's Do it Aussie Style" Throwdown!
- "Chuck Mock Tender" - Roast Beef
- Whole hog or shoulder
- Bacon
- New Subscriber Drawing (Double D's BBQ LLC)
- My corned beef fail - no pron :(
- Kasseler Ham
- 2nd pitmaker safe cook w/pic
- Phubar's Red Roast Porkbelly Pron
- Did me some COOKIN' yesterday!! (PRON YO!!!)
- Fontana Wood Fired Ovens
- New Family Member!!!!!! Pron!
- Brisket Chili - with video & recipe
- Where's that smell coming from???
- For anyone thinking of building a(nother) Mini-WSM
- Another brisket questions
- Short video on home curing bacon...
- Coconut Oil and Cast Iron
- Question about Butcher Paper and Brisket
- Smoked Corned Beef on Everything Bagel Sammich
- WSM 18" - First Chicken Smoke Help
- My wings are junkies!
- Firebox Questions
- Smoked beef...but I'm not sure of the cut
- Firebox to Cooking Chamber opening
- CL Score! WSM question
- Weber Kettle Question
- Building my first smoker.
- Craigslist steal, I mean deal, of the year.
- Grilled Corned Beef
- UDS Back from the sandblaster....
- Green egg ?
- CL Joes
- This was my saturday....
- Grilling in Camp Pendelton Marine Base
- I never actually watched stall before
- Bride's blue cheese burgers tonight
- Kingsford 2012 Invitational
- St. Patrick's Day Tri-tip
- Red Head performer $75.00 ???
- Helluva good night! Beer, halo4 and steak&eggs! Pron
- Rub Creation Process
- Under the Lights
- What I'm working with.
- BWS Bark Tips
- Assassin Smoker - 2nd Firing - Cooked Drums and Thighs
- A small story about this forum's success
- listen up meatheads
- Which grate cooks faster?
- Green Mulberry
- "Simply Marvelous" Monster burger and homemade tater chips/ pRon
- WHOLE HOG - one piece at a time!
- Pron Blast
- My pit needs help. Almost there.
- Bacon Wrapped Pork Loin
- redesigning a firebox (long read)
- First attempt at Ribs on UDS not so great.
- Trading Post Cook
- Wow, what a deal on a UDS
- This Brisket did not stink
- Curing a ham
- I burn my chicken. oh and a question?
- Traeger Cook Time Confusion
- Need help chicken leg quarters
- Advice on buffalo brisket
- Sunday was a big BBQ day w/pics
- Meat loaf
- Ribs Cooking Away
- New Build Coming Soon
- More rib pron and riblets
- Winner winner chicken dinner
- I really think I need professional help...
- Heaven on earth ( yum!!! )
- 2-Day Cook for Brisket
- Please Help with this question
- Wicked Good Lump - Good deal???
- Why not just use an oven
- Another lucky chuckie....
- Brisket On the Muff Pot in Alaska's Back Country
- Popped my pastrami cherry!!
- Second attempt at Leg Quarters
- Ordered My New Pit the "DownEast Beast"
- 22" OTG CL score!!!
- Hoochie Mama wings.......
- My first ever Tri Tip....
- First pork steaks
- Obliged to do a big fatty!
- Smokey Joe Platinum vs Jumbo Joe?
- Need help with oil tank smoker build
- Phubar's Chicken and Creamy ParsnipPotatoPuree Pron
- Pit probe isolator
- Smoker Arsenal, family pic.
- Is this a weber GA?
- what the..... is happening to my weber grill?
- pizza UDS update
- imperial kamado restore questions
- BBQ adversity...
- New Member Introductions
- Thermometers...
- First Pork Butt on Big Green Egg
- Baconfest in St. Louis (this Saturday)
- Uds!!!!
- Rotisserie Smoker Question
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