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- Weber UDS lid dripping on to barrel
- the wife wants ribs....
- Nolen Custom Smoker VS Pit Boss Grills
- Charcoal on Sale
- Questions about Chris Lilly's pork injection
- PASTRAMI- (with PRON) I'm amazed
- Montreal Style smoke meat
- Temperature controller for a WSM ?
- Weeknight dinner: Pork Roast and Brussel sprouts
- Weber Performer discovery
- My first post/smoke
- Rechargeable batteries for maverick
- Smoker Build Update
- Thoughts about this Rig...
- Cooking for new TV commercial...
- Build in progress pics
- First cook on the new primo pizza pron!!!
- How much smoke is too much?
- Auber Temp Controller for WSM- Alligator Clip
- Homemade Smoked Hungarian Sausage with Homemade Sauerkraut
- New Offset Smoker Preparation
- second hand store srikes again
- Are soups in the smoker whimpy?
- Brining
- How to Make Deli style Honey Ham?
- My "Let's do it Aussie style" Throwdown Entry
- Fridays trial run
- best way to glue on kamado top?
- H&F Brisket not so fast! Pr0n
- Where to buy Air inlet baffle for Spicewine?
- Brinkmann Gourmet Smoker
- Smoke:30.. and the butt is on!
- Hanging wings!! ...LOL...
- Frozen meat, negative effects?
- Lunch on the OTG (pron)
- Big Green Egg at Sam's?
- Comparable to BGE - getting great reviews. Thoughts?
- Mad Scientist Pizza Tonight! your thoughts are welcome
- Oklahoma Joes Longhorn offset smoker
- Request for some kind of stew recipe...
- So, if each of my closest 599 brethren here
- Apple wood score!!
- Leg of lamb!! Now at SAMs club!!
- Pecan Wood Question
- Apple, Pecan, and Smoked Cheddar Stuffed Pork Chops
- Can An MF Vertical Smoker Be A UDS?
- Discuss Pizza Dough
- Practice Chook
- How do you decide When to fire up the grill ?
- Post Up Your Kitchens!
- Almond filled sweet bread..wow
- The Prototype!
- Ham Press ?
- simple smoked kettle ribs
- Pork rub
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Ole Hickory CTO??????
- Smoked Sausage
- Yet another lump charcoal review
- A Little Different ... Tex-Mex Sloppy Joses
- Do we like frontier lump?
- Cured pork from a freshly killed hog?
- How much baked beans do I need?
- Cast or stainless
- Some Cold Smoked Salmon Patties
- Helluva Chiliburger/Homemade chips/PRoN
- Hail to the PooBah!
- Bread Recipe
- First shot with the Sniper...
- Wild turkey breast?
- Propane Tank Source?
- Any long term updates on Yoder pellet smokers?
- Rescuing cast iron skillets
- Padawan's sirloin steak stroganoff
- Tonight's Offering To The Smoker Gods
- gordon food lump
- New WSM 22.5....this thing is big.......
- Pizza and a little pr0n
- Stir-Friday!
- 2 old oil drum smokers on trailer (pics)
- New Family Member - '73 Red Weber Kettle aka "Red Hot" w Pr0n..
- Could this be heaven
- Soaked a 4# Corned Beef Brisket Today
- Pork Butt & Propane...I Need Some Brethren Help!
- tel tru therm
- Big Farkin' Sandwich
- What's Smokin? ( Pr0ns )
- Chicken Thigh IT
- Pizza and Black Sea bass pron my friends
- favorite OTC rubs ?
- Newest and much anticipated member of the fam
- Wood for butts
- Easter ham on the uds
- Tupelo Honey
- 20 lbs of Pulled Pork :pron:
- UDS Covers - more trouble than they are worth?
- Chief's UDS Build
- Baby Back Ribs
- Here's How I Do It
- Modify fridge for dry ageing, Help?
- Sealing the Lid on a UDS
- Question for you stickburning offset dudes
- H&F UDS ribs (video&pron)
- Need help: Venison Loin Roast
- How long can you hold ribs at serving temps
- Vision Grill
- Hickory nut husks
- Surf-n-Turf Plus, Lots of pRon
- Anybody know anything - Browning ceramic from BassPro
- Hello Kitty Mini's first cook
- Lump or Briquettes
- Another is born....finally!!!
- Brisket Help!!!: Pron update tomorrow and unrelated Pron now!
- Big Butts for a baptism - w/PRON
- My rub recipie and advise wanted please
- Santa Maria Steak Seasoning In Use [w/PRON]
- Craigslist score.... Berkel 827
- New Weber One Touch Silver purchased today
- Phubar's Lowland Smokers Meating in Belgium Pron
- Cracked Weld
- Boned Leg of Lamb and beer.Semi Fail.
- Smoking beef leg bones
- Building a UDS, how do I know if a closed drum is unlined?
- I smoked a butt over a brisket.
- Second run on new offset
- Blackened Mahi, Jed' potato salad and grilled Romaine
- Ribeye Roast, Mac & Cheese, Baked Potato
- Turkey Rub over night
- MeadowCreek TS60 Thoughts
- Fruit Wood Score! Apple and Peach
- The Song is over.
- 4 hour Pastrami.
- Does anyone cut their butts in half to get more bark?
- Not Q but today I made a terrific loaf of Cinnamon Raisin Honey Oatmeal Bread
- 1:30 AM Freezer Search
- weber smokey mountain cooker
- Kamado Hinge vs Green Egg Hinge
- Smokey Salmon and Fettucini Alfredo........Lotta pRon
- Pizza wood oven at work
- My wife said, oh how cute
- Today's Smoke with pRon & Video
- Venison Backstrap-n-Wild Onion Sauce
- My lengua experiment
- kurobuta Ribs, help needed
- Need pork chop marinade
- Boiling eggs
- Thank You Phrasty
- Phubar's Red Roast Porkchop Pron
- Sunday Morning Breakfast - Smoked Corned Beef Hash Sandwich
- Its a good day gentlemen....its a good day!
- Yoder peeps ver damper position
- Aussie-style martini with smoked beetroot
- Need for a flavor guide??
- Cold Smoked Deer sausage on the PBC
- Texas Monthly BBQ Editor
- Mid Day Snack
- Richmond SAMs club invitational
- My hat's in the ring
- is tapatalk not working?
- WOW, twice in one day
- Smokin' in a Snow Storm - Wicken Yanks Style
- Mini-WSM SJS vent question
- Tri-tip and twice baked potato
- Snow time programming (Shrimp Fettuccine and garlic bread)
- bacon wrapped tenderloin
- My first Brisket
- Mini WSM Fail
- Finally the search is over
- 50lbs of meat on 2 WSM Minis and a kettle w/ pron
- Stoker
- Thinking of smoking a ham for Easter
- Maiden Voyage On My Pit Barrel Cooker
- The last of the pastrami....
- Red butcher paper in FTW, TX area
- More Pizza On the Kettle !!
- First butt...(with pr0n)
- Snow Storm Ribs (PrOn)
- Cream Puffs are done........
- Beef Stew
- Honey
- Sunday Night Dinner
- and we wait...some brisket PRON
- interesting find wok lid
- Need Help w/ Maverick
- UDS burning charcoal too fast -help
- Quick Bread Mixes
- 2 questions in one post
- Cochinita Pibil
- Jack Daniels Rub...anyone tried it???
- New UDS using/burning too much charcoal too fast -help
- My 1st throwdown
- Detailed Mini-WSM Build
- Kangaroo BBQ TD -massive pr0n
- I'm famous! (at least in Savannah)
- prepping cooked brisket for potluck at work
- Anyone prefer white vinegar over Cider vinegar?
- First Smoke with the Party-Q by BBQ Guru
- Smoked salmon on offset
- Ash tray / pan interest?
- Prime Rib on the Kettle
- Humbling experience
- Through through the bottom of the Chamber
- BBQ Guru & Maverick 732 Help
- ThermoWorks Pro BBQ Kit
- Calibrating built in Backwoods therms
- reverse flow question
- eBay Score!
- Had my Mojo working'
- Work score!!!!!
- Chris Lilly's Spicy Apricot Glaze Smoked Ham for fun, not Easter (pic & recipe)
- Adding a Door to the Mini WSM
- Fire ring build, home from the fab shop
- "Sauce" for gnocchi??
- What the heck happened?
- Vegetarian Ideas (Low protein & sodium)?
- Hog Butt - Too Much Solid Fat?
- stainless steel smoker
- Smokin My Belly PrOn
- cabinet smoker
- Water Pan for all you eggers and komado people like me.
- Kielbasa pron from the weekend - and what to grind with??
- Want to smoke a ham for Easter
- Pitmaster X's Cola flavoured beef jerky video
- It's a Bird...It's a Plane...It's a Big Farking Sandwich!
- Best rub...
- My Ridiculously HUGE Rig has arrived!!!!
- Pizza Stones, BGE vs Sur La Table vs Rest Supply?
- After a lot of reading....
- Brine your turkey then inject?
- Smoked corned beef on my WSM
- Is it me?...or what?
- Pinto beans make sense now!!
- the darkness
- Mojo criollo Turkey
- All zero's
- Coconut Shells
- Chicken Fried Venison
- Bacon Question
- Birthday dinner help
- What to cook with orange and pecan wood?
- Does size really matter?
- Komodo Kamado vs BGE top vent
- Using Wood Chips
- Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)
- Apple vs Cherry wood preference?
- Use for Jalapeno Pepper
- First Bacon...
- First UDS Build
- Mexican Style,Beans,Beef and Eggs.
- Hello Friends...
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