View Full Version : Q-talk
- Bacon Wrapped Meatloaf Cupcakes/Mashed Potato Topping
- I Should Have Known...
- I've decided to go with a Humphrey's. Opinions Please
- This was supposed to be my brisket throwdown entry
- Natchitoches Meat Pies
- UDS lid
- Grilled Crabs, Why not?
- First packer tomorrow on newly built UDS! It's like Xmas Eve.
- craigslist score
- Quick brisket question for those that go cap down.
- brisket trim or not to trim?
- Chicken wings
- Brisket Enigma (Briskegma?)
- costco and sams prices?
- DynaGlo Offset VS Bandera Smoker
- Caveman technique - a couple of questions
- Big Cook this weekend - question
- OT: Sous Vide vs Breville Oven
- WSM 22.5 coming today - any advice on breaking it in?
- Traeger Quality
- I want to cook these pork chops
- Pulled pork juice
- Brisket wood question - oak?
- The Assassin has arrived!
- Build question, door counterweight
- What kind of wood is this?
- Best setup for kettle overnight smoke with (or without) Smokenator?
- Beer Tag: Pair the Beer with the Beast!
- Lamb Shanks
- Question for pitmasters with stacks
- What brand of chicken is your preference? Taste/Cost
- Phubar's Wildboar Bones Bouillon Pron
- My Tri tip
- Cooking grates
- Whole pig and wood
- Anybody in West By God?
- BBQ Crawl at 8:00 EST Travel Channel
- Show them to me....
- Pitmaster T Video Build Series - Portable Deep Fryer
- Preparing Beef Ribs
- Who here has built their own cabinet style smoker? (Pics inside)
- Scored a truck load of Oak.
- Rib Cooking: Kamado vs Pellet Grill
- First attempt at smoking pork belly.
- Backyard Throwdown
- Salt & Pepper brisket bs
- Smoker build idea, help!
- Lamb Shank Bourguignon
- CL find
- Whole Hog - Racer Style Questions
- Breaking Down a Whole Pig for Serving
- UDS Grates: Weber or #9 Expanded Metal?
- Has anyone ever used a coffee rub on their brisket??
- UDS Air Intake Design: General Consensus?
- Pepperoni & Roasted Garlic Pizza: First Pizza Cook On My New Vision Kamado
- Leftovers
- UDS: Moe Cason's Sweet Paint Job
- Green Egg Question
- Quick Question
- Padawan's smoked corned beef, ham and smac
- Padawan's whole chickens
- Crockpot recipe in Ceramic grill
- Breakfast Sausage w/o Sage?
- Any Jambo Owners?
- Cutting boards
- NIB Red Offset Weber Smokey Joe Is In the House w..Pr0n!!!
- Anybody ever BBQ'd one of these?
- rust in cook chamber? refinishing smoker....
- Lake Michigan Salmon
- Pitmaster T's Video Recipe - Minnie's Trinity for Chix N Dip
- Weber Lid Reconditioning
- Slow Cooked Full Lamb Shoulder
- Weber lid rescued from the garbage
- Man-Fire-Food on Cooking Channel?
- Chicken Supremes ala Julia Child
- Any good fried rice recipes??
- New to Q, suggestions for cooking for a family
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Anyone familiar with vertical offsets?
- Weber OTG 2013 thermometer, and mods to old OTG
- I hate my weber rotisserie!!! help!
- QUESTION Spatchcock Turkey on 26.75 OTG
- How To Prepare Ribs
- bear question? suggestions
- Need a better method for Ribs
- Pulled pork timing question
- Masterbuilt Electric Smoker Recall
- It Has Arrived
- First time doing ribs on a WSM
- Just ordered a new pit...
- Need help identifing unique brisket sauce
- First time Smoking a Sirloin Tips?
- Cherry wood aging question
- Chicken bombs and pig shooters PRON
- Weber grill of a different sort?
- Too Hot to Smoke
- UDS is now complete
- Support rod
- Doing my first big smoke tomorrow!
- What size of splits to use in an Offset
- New KamadoRocket
- Ceramic knife
- Poor Man's Brisket
- Wormy wood
- Did another brisket on my UDS and Franklinized it
- Pulled Pork Nachos (Pron)
- A MN Delicacy: Juicy Lucy!
- Any tips for first time with BB ribs
- Friday afternoon. NC Inner Banks Rib Eyes on the beach.
- when do you foil ribs??
- Speaking of Wrapping
- New Superior SS-3 Arrived today!!
- Smoking St Louis Ribs
- A Pecan Tree at Home
- Attempting my first brisket this weekend
- Encore cook
- Brisket noob. Worried about cook time. Using iq120
- What is the ideal thickness of your beef sirloin steak?
- What is your favorite sauce for sirloin pork chops?
- Small inexpensive HOT charcoal grill?
- First Grilled Pizza
- UDS (Big Green Egg Style) table?
- Temperature control on a stick burner?
- Putting the U in UDS
- When do you add wood ?
- Yet another brisket question... SORRY
- first time attempt (brisket)what do you guys think ?
- Plowboys Fin & Feather
- Classic Adobe Oven
- Thoughts on Sirloin Steak
- Mater sammich time...
- Padawan and Phubar's South APhrican Style Pron
- Help with a mod
- My UDS Build!!
- Sauce for Pork Butt
- buy a new cooker
- Padawan's tuna steak
- What's for Lunch today ??
- Backwoods Fatboy cart design and build - yes, another one
- My first cook on my UDS!!
- Southern Yankee BBQ
- Up or down...
- Mini WSM Question
- Time for an upgrade
- Burgers .... better on a flat top/griddle or open flame grates ... discuss
- Getting geared up for an overnight brisket - some questions (pr0n)
- Smoking Pork Belly
- brine to corn a beef brisket flat
- Kaiser's First Brisket Blitz! No Pron yet
- You can buy trailer smokers from Lowe's?
- Big A$$ Pieces of Meat... my first dry aging experiment
- Help for a novice
- gasser Question.
- anyone ever make a BBQ sauce with soda
- Charlie's Quick Shot Marinde Injector needle's...
- She is home
- Rotisserie Options For 26.75" Weber?
- First stick burner
- Three firsts!
- Smoked And Grilled NY Strip Burgers
- Smoker
- 3 Rack UDS
- Third Smoke-First Chicken
- Some Chicken Quarters for Dinner
- What kettle do I have?!
- North American Outdoors Grill on Woot
- Brining pork belly?
- Backdraft in a drum
- Beans
- Party Fatty?
- 1st Cook on the Assassin w/ video
- WSM Newbee water pan question
- Eggplant and Tofu, Yippie (Pr0n)
- Grilled chicken pasta with porn
- keep it whole or spatchcock?!
- Instant Read Therm....
- Turkey/Chicken Spatchcock Dimensions
- Arepas
- Charcoal Master Forge w/Weber vent question
- Tough bark on ribs! Ugh
- UDS Paint Scheme & Decals
- WIP UDS UK style
- Anyone dealt with Maverick customer service?
- Aged and ready, H&F?
- One awful and One decent cook
- Brisket & Ribs
- Question about making a glaze.
- Seasoning ?
- First brisket home run (or at least a stand-up triple), with pron
- Chicken & Maple wood?
- Stuffed Pork Loin
- Vision Grills Price drop
- First Ribs Post
- New Swing Grate
- Stupid Hot!
- Noob, first smoke with WSM (pr0n)
- little chicken thigh pRon on the SJ..
- smoker build
- Heads up. Vision grill at costco
- New Take on TriTip - with Pron
- My Attempt to Copy Famous Dave.
- What did he say?!?
- idea for new smoker
- first spatchcock, first pron...
- Mmmm Brisket
- 2 Questions For Yas
- Thank for my Dinner with your help pics included
- Diabetic Ham
- Turning my Chargriller into a reverse flow
- Charred taste with boston butts on Gateway Drum
- Tacos Caveman Style
- Evolution of Barbecue from The Smithsonian
- WSM/Tri-tip Success!
- what smokers are made in south carolina?
- Weber Kettle 26.5?
- Success with pork shoulder
- Oignon, le poireau et la tomate provençale tarte
- Stainless Steeel Lid on Green Mountain
- Sunday Chicken Thighs
- a simple chicken, andouille & oyster gumbo
- Wicked Good Charcoal
- whats it worth?
- BBQ PitMaster question
- A historical perspective!
- 21 day dry-aged prime strip loin from Costco
- I think I done good!
- My first Tri-Tip effort
- butcher paper
- Backer Board
- Chicken Bombs
- First Pizza on my XL BGE
- Chicken video
- Solution for leftover Pastrami
- UDS Build From The UK
- white to blue and back to white smoke?????
- My first rotisserie chicken
- Traeger Pellets
- HELP - I'm craving "REAL" teriyaki steak?
- Had to test how hot my Weber GA could get.
- 18 WSM Score!
- UDS Build/First cook
- Tell me everything...
- Quesadillas on the kettle
- pellet envy question
- CL Score - CL Addiction is bad & wife is mad
- 22.5" Weber Kettle Mod Suggestions - Want a table as well
- Freezing and reheating leftover brisket
- Fatties. Suff or not to stuff
- deer shoulder
- Simply Marvelous Pecan Rub & Chops
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