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- Hot Tub Hens and Tatoe Corn Cakes on the Drum
- Double-decker BLT!
- PBC Ribs
- ? re cooking on both grates of WSM
- Good looking smokers?
- Pron ..... Did I say that right ?
- backwoods chubby
- Bought the USED Traeger, Been a busy week (pr0n)
- 1st attempt at pulled pork
- Lonely Lang
- Lighting an UDS an some other questions
- Padawan and Phubar's Iberico Pork Rack with Phries Pron
- Rib sauce!!! AND MORE!!!
- Neat promo grill on craigslist I saw
- Meatloaf Recipes?
- Finally, first cook of the summer!
- Phubar's Lowland Smokers @ BBQ Spectacle in Son en Breugel Pron
- First post and Backyard setup
- • Old School Open Pit Tri-Tip Feast
- Am I the only one.....
- So I tried the 3-2-1 method and.....
- Football is right around the corner....
- **Bacon on the Pellet Pro 22" WSM**
- Another UDS Question
- Why Cherry Wood?
- 1st UDS.. temp troubles
- Small (mini) grill advise needed
- Low/Slow Questions for a Kamado (Vision)
- just a shrimp boil
- Opinions of Napolean Grills, please...
- NB Bandera
- chicken and abts
- Sunday afternoon with the Dodgers and pulled pork
- Boston Baked Peanuts
- Fast and Easy...with Pr0n
- Second cook, getting the hang of it (pr0n)
- Aaron Franklin on AXS.tv Dan Rather show
- First timer bacon
- 1st Successful Pulled Pork thanks to you guys (PRON)
- New Back Woods Chubby smoker
- ribalizer
- Grinding, smoking, and making sausage by TQ and Tyler
- Cook Shack butt
- What do you think of this accessory?
- Ashes? What to do?
- Steak Pr0n
- Heat deflector for UDS question.
- Brisket and Pork resting in a cooler
- Green Mountain Grills
- Steel Question
- Left over/partially used fuel question
- Backwoods vs Jambo - Feedback Wanted
- Shack Attack as salad dressing? Thanks Boshizzle!!!!
- My best brisket ever!!!!! But Why?
- Boneless Beef Chuck Eye Roast
- New Patio and Firebox
- Hamburgers And Hot Dogs (pr0n)
- Traeger
- Temp probe placement - Lesson learned
- For Bier Snobs Only, Smoke Beer!
- Thought's on a water pan in an offset
- What should I smoke?
- Wood...branches, limbs, or trunk?
- Using sand in the WSM - How much
- Small gathering of 50
- Need help with baby backs
- Third Cook, first time Ribs
- Secrets to chicken?
- Birthday Brisket
- Do you run Fish Fry's at your church?
- Grilling vs. BBQing
- BBQ Restaurant Smokers
- I don't have a 22.5 WSM but is it possible to....
- Advice on buying a pellet grill
- Forgive me Brethren, for I have sinned...
- hickory kingsford
- is this a must have
- Pulled Chuck Roast vs Pulled Brisket
- What was your biggest chuckie?
- BBQ Guru pit temp placement
- Seasoning a new WSM
- Confused:Restaurant Brisket
- 1st real brisket success--- thanks to the Brethern
- Experimenting with Patio Bistro
- Meat Candy By Mistake - Rib Tips
- order barrels/drum online?
- Smoked Duck
- What to cook now?
- Weber Kettle Vs. BGE?
- My Daughter is a PelletHead (almost)
- Pork Loin ideas? HELP!
- Let's smoke a butt on an Academy stickburner!
- Target store BBQ clearance sale recon
- Where do you buy brisket in the Philadelphia suburbs?
- Need help with smoked sausage - for Beginners
- I just ordered a Shirley!
- Can I Put a Magnet on my Guru
- Pork Butt (open spit) no cover Rotisserie question
- First Whole Chicken/Fatty
- Ugly drum advice
- Myron Mixons books
- Yes it is a Weber & not a knock off
- Cooking Direct or Indirect
- Smoking a hog........
- BBQ cookbook
- Stand Alone Money Muscle???
- Vacation's over, but at least I got to cook a lil' bit!
- A question about rib tenderness
- Xl bge
- reverse flow question
- BBQ Guru Power Plug Jack size?
- Monster Tomahawk Steak Grilled To Perfection
- "Mise en Place"
- PSA--Rules and Agreement NEW MEMBERS Agree to Accept Before Registering/Making Your First Post a FOR SALE POST
- Homemade Heat Deflector (Vision)
- Vat O'Cheese Requested Repost
- Cajun smoked turkey
- Questions on Humphreys Smokers
- MeatLoaf in The Weber (Pron)
- First Ever rib Comp
- Butcher paper questions...
- smoked meatloaf with oats(instead of bread crums)
- Need help with a Pork Picnic
- Help! translations needed
- New BBQ show on Food Network with Custom Smokers Build
- Mixing Meat on a Vertical Setup
- This would be our Fatty.
- First cook on my new kettle - smoked spatchcocked kchicken.
- Simple Chicken Tacos
- WSM Craigslist Find (pic)
- Help with my first Pig
- Smoker/Cooker Ideas ?
- Garlic & Rosemary Leg of Lamb (Pr0n).
- ID this Bandera - NB or CB Version ?
- Homemade Chipotles? - Input please
- Boston Butt question..
- 60lb of butt....
- Loading up a Jambo Backyard
- Planning big UDS cook - help needed!
- advice on tri tips please!
- 1st shot at baby backs. Comments please?
- Pork Butt Dilemma
- BGE Gasket replace on 2 Large's?
- 2 briskets and 2 butts on a 2 rack UDS???
- Thoughts on WSM?
- Ribeye with the fixin's, and probably more pRon than ya care for!
- $2.99 tri-tip in mississippi? yes please
- opinion on pellet popper trailer grill.
- How to butcher a pig (video)...
- Cash & Carry brisket and tri-tip
- Smoked Tater salad
- Should be workin'...but
- Smoking wild game
- Pork butt and Coleslaw!
- What is the Minimum .....
- Engelbrecht Grills
- New Redhead in the "Family" w Pr0n!!
- APL Pork Sammich
- Cooking for Football Team
- Finally
- Pulled the TR-ea-ger
- Grilled corn on the cob!
- First Fatty!!!
- Baby Back Success Pr0n
- Just got an email from my wife...
- Fresh Garden Tomatoes with Rub!!
- Some picture of what I am playing with
- Thoughts opinions on this offset guy
- first time on a WSM
- Backwoods Chubby break in complete
- Shredded chuckie
- A question about my chubby..
- Brisket Probe Tender Question
- The fun part of building a UDS
- Made in the USA, Specifically Nor Cal
- 250 or 150??
- Recommend some good rub and sauce recipes?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Pork Butt Without Bone Up Or Down?
- Red tuna (no BbQ)
- Pit Builder in North East US to be Featured On Food Network.
- Backwoods Competitor - on the way!
- help! cooking a chuckie, a chicken and a tenderloin
- The only problem with Marty Leach Custom Handles
- New Humphrey's Battle Box
- Best type of sausage for smoking?
- Must Be Gettin Pretty Decent
- how long will this chuck take till tender ?
- BlueTherm Duo Thermoworks ???
- Traeger ?
- Noobish question: What cut is this?
- Show me your Spatchcock!
- How to burnt ends
- Turkey Legs!
- Some recent scores
- Looking for best pellets
- What do you look for in a brisket?
- First Porchetta, turned out great.
- how to probe when you pan and cover
- Myron Mixon coming to Surf City USA
- Startup - Controlling Temperature FRUSTRATING!
- Plans for UDS #3
- Restoring/Modding My Bandera
- Olymel Ribs? Anyone Cook Them?
- To trim or not to trim...
- Monster 15 lb chuckie!
- Weber Performer - FREE
- Miranda Lamberts mothers meatloaf on the WSM (pics)
- Pork Butt injection ?
- What child labor laws?!
- Food Storage Containers
- My stone is dished.
- 10 Granton Henkel knife
- Anybody have one of these?
- Advice on building and using the UDS
- Meet my little friend!
- Hot & Fast Brisket Advice
- Korean BBQ (Bulgogi) w/ pron
- Not Q, but damn good comfort food! Pics included
- Perfect Weather in Lawrence Kansas
- PBC ribs PRONoRAMA
- Royal Oak briquettes vs. Kingsford Original
- First butt...
- Cowboy Gameday Fatty
- 26.75 OGT - when you need the real estate....
- Saturday Morning Briskets
- Chargriller Akorn and IQ120
- storing pulled pork
- Saturday Ribs with PRON
- Lang 36, to stump "monster"
- pron from chuckie, chicken and tenderloin
- when should I start checking my butt
- Boston Butts
- Reverse Flow - stack issue
- So the day of smoke begins! W/pron
- Weekend smoke-a-thon
- My First Time..........
- Phubar's Lowland Smokers in Smoke Signals Magazine
- 424lbs of Pork in 20 days - 3rd Whole Hog
- Spare Rib Dry Rub?
- Padawan and Phubar's Picanha and Potato Phennel au Gratin Pron
- New Pit: Lonestar Vertical offset w/ insulated firebox (updated w/ actual pics 10/30/13)
- Fresh out of the cooker!
- Redneck "Dry Aged" Prime Rib Time! pr0n/NOW FINISHED!
- Saturday beef shorties with a side of pr0n...
- Since I'm new here...(pr0n in progress)
- Hanging Chicken In The WSM (Yeah me too)
- In advertising I guess this is called "setting the hook", pictorial included.
- BBQ Catering for 120
- 2-2-1 for Baby Back Ribs?
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