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- Wingettes And Skirt Steaks (pr0n)
- Looking for source for unlined drum in Central Missouri area.....
- Sausage Smoker Project
- Which thermometer
- Bacon wrapped walleye???
- BPS - First Weekend Cook w/pics
- New UDS question
- Snot Storm Smoking
- Couple of Fatty questions.
- Thank You Sam - ssv3!
- Thanksgiving Sausage Fatty with Pics!
- Primo XL owners - question
- What to buy for catering cooker?
- Hmm ...Rocket Stove !!!
- BBQ Pizza my way pron inside
- Wegman's turkeys, .29/pound
- Wireless thermometer question.
- My Thanksgiving fatty
- First UDS Build
- First UDS build
- Not so Ugly Drum Smoker Build
- Weber Smokey Mountain Issue
- Need some help with a smoker.
- Attn: Northern Cali Brethren
- Got Snot?
- Rub a dub dub
- cookbook?
- Sirloin Tip and Eye of Round Jerky in the SNOT!!
- Lunch for the week (PRON ALERT)
- Makin' Bacon w/Pink Salt Rub
- Spare Ribs with Belly & Skin
- It's that time of the year..
- Need Help Finding Pork Belly In or Around Richmond VA
- **First Turkey on the Pellet Pro 22" WSM Stacker conversion**
- Mixing meats and flavorful chicken
- Cooking for the local Rescue Squad Holiday Party
- Some Pron and Thanks
- Por que, no? PBC
- Sams Club
- Grilling on the News
- Ribs on the Kingsford..
- knife sharpener
- Newest toy to the collection (Craigslist Score)
- Makin' Bacon: To Peel or Not to Peel
- smokeing
- Will this Weber OTS mod work?
- cold smoker out of big wooden box
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Luv Thy Spouse
- A Brazilian 'Little Nappy' slow cook on the UDS
- Hot and Fast Pork Butt on a Performer (pron)
- My BBQ sauce recipe...
- Almost ready to lift some butts
- Pepper Stout Beef
- butt injection recipes.
- What kind of wood is this?
- questions on Kettle Drum conversion
- Home Depot new items
- Those of you with Assassin smokers
- Spicy Baby Backs with Jalapeno Jelly Glaze (pics)
- 30 gallon UDS
- Weber Galley Ques....W Pr0n......
- Has anyone tried this?
- Weber Seville....w...Pr0n!
- Kamado Joe Customer Service
- Insulated vertical idea
- Built-in for FEC-100 & PG-500 Summer Kitchen?
- Shears or Knife?
- Yoder Customer Service
- What do you put in your Tamales?
- Brisket Chili
- Another comp cooker for a fellow brother by TQ and Tyler
- Something to do with excess turkey
- How long for pork loin?
- So what to do with leftover brisket chili?
- State of BBQ in Los Angeles
- Brisket and Fatty Chili - totally SFW Pr0n
- Meadow Creek
- Hot and fast butt
- Cold smoking a boston butt
- Overnight cook, how long should I go?
- Repo'd the WSM added a few mods
- Salts???
- First wsm mini cook!!!
- No cook bbq sauces recipes wanted.
- Cold and warm smoking salmon today
- More and More I become a Weber Fanatic
- My first turkey breast. I have a question
- Mike Mills 17th St
- Identification help needed
- Padawan and Phubar's Porkbelly and Duckbreasts Pron
- Saturday Flea Market Score -- Weber Kettle
- Turkey Rub
- Costco Japanese Wagyu ribeye
- Tell me this doesn't sound good for a football Saturday
- Friday nite supper
- Weber Handles
- Trying to identify Bobby Flay's barbecue
- 1st UDS Brisket, KISS!
- bge question
- My cook this weekend with lots of pr0n
- Live cook again
- My Try @ Pizza Cake
- Ugly is as Ugly does. Another UDS is birthed!
- Hasty Bake - Cado
- Late night ribs on the UDS
- Apparently it still works
- ready for the Thanksgiving
- Damn You Texas University ;:((
- Recipe Card--Scrapbook Style : Shack Attack
- almond wood for salmon
- Resting Meat
- Busy man's Gumbo
- Struggling to find a ham
- Old Country Brazos - First Run (w/pics)
- First Packer on the Yoder YS640
- WNY area pellet heads
- Does anyone have a good simple turkey brine and what is the process
- Brisket cooking too fast?
- Took a deep breath, and tried first brisket
- Lang 48 questions
- Week 2 Uds adjustments. I'm super happy!
- Smoking Duck--how to prep??
- Tamales...
- Bacon Wrapped "Burnt Ends"??
- Loin back ribs from yesterday's cook
- premade cure
- Standing Rib Roast Temp.?
- Windy Wet Wild sunday Fark it lets Q
- Giant Eagle frozen turkeys, .29/pound
- Brisket cook.
- Oh Boy Another
- wood chunks
- Soft Rib Bones????
- Cold smoked cheese first attempt
- A Probing Question.
- Be gentle, it's my first time
- BBQ'ing Chicken: UDS or Weber Kettle
- Home made HAM from pork loin (vid+pics)
- Dutch Oven class
- Pork Sirloin Roast in progress
- Perfect grilling weather!
- Garage BBQ Cabinet
- this is the rig you helped build
- Grilling early Sunday morning...1:25 am
- Anybody ever wash their bbq gloves?
- Country style beef ribs?
- Suggestions for building a charcoal box for stick burner
- My BBQ Christmas Gift on a budget.
- Weber Kettle Fried Chicken (pron)
- Yard Bird
- Dry Aged Rib Roast Steak - Reverse Sear pRon
- Smoked Chicken Noodle and Potato Soup!
- Modifications to your smoker?
- Broth Vs. Stock question
- NY cart vendors
- A little butt action on a Sunday.....w/Pron
- A Little Sunday Stroganoff (First Pron!)
- Brisket Pie
- Pitmaster t new video - season for all brethren
- **Pellet Poopin' Bullet Strikes Again....and Again!!**
- 3 hour Brisket with Pics
- Now using Guru on WSM-How does that change things?
- How can I be 100% sure my smoked turkey won't taste like ham?
- Did some more mods today
- The elusive purgatory sauce recipe code
- MY. NEW. Smoker!! w/pron
- Need help on a mini wsm build!
- Skinless Turkey Success w/ PRON
- Injecting with msg!!!!
- Upkeep on grill grates
- Aluminum pan or straight on the grate
- It Could Be Yours....Round 6
- CL Score: Hasty Bake
- Pork Loin Roast aka Reverse Pork Fatty
- UDS Maiden Voyage
- Weber mini chimney? I never knew such a thing existed!
- Why is bacon so expensive these days?
- Brisket pRon
- Bone in Pork Loin Ideas?
- New Lone Star Grillz vertical offset and first cook
- UDS Drip pan for turkey day?!
- First Peppered Stout Beef (pRoN), Storm Beef
- Whole chicken experiment from this weekend.
- Chitlin update...
- which do you smoke...beef back or short ribs?
- Is it done yet?
- New Reverse Flow Smoker - Basic Questions & troubles
- New to forum and bought a Pitmaker Vault
- wood smoking
- smoked eggs
- Friday night ribs for tailgating Saturday pRon
- Brisket Chili
- UDS Turkey ?
- Pork Bulgogi - ala Gore
- My First Chuckie w/ Some Photos
- Fire Craft
- Weber...
- a wsm or a napoleon apollo ?
- Getting Old Doesn't have to suck--
- Any of You N Illinois/Indiana Farkers........
- Prime Rib
- Humphrey's Battle Box question
- Question for Western Kentuckians (..and Mutton lovers everywhere)
- Any Pitmaker Sniper owners in NC
- New Kamado
- Venison Jerky, HELP!
- Thaiwhole fish, shi-take, ginger and lemon rice(pr0n not Q)
- Bite through Chicken, What's the big secret?
- Pulled Pork Calzone - Pron
- What would you cook?
- Can Someone Bump Up the Turkey Threads?
- Baby Backs
- *** Operation BBQ Relief Deployment - Washington, IL
- Spam Pron
- Dry, No Foil Spares (pr0n)
- Sundays cook during football.
- First Smoked Ham (cooked), Recipes, Techniques?
- Used How to Spatchcock a Chicken Tutorial
- Any thoughts on the Yoder Kingman
- I took one for the team.
- Aga Cookers???
- smoked mmmmmeatball subs......
- Breakfast
- Cold smoking on a stick burner
- Weber 14.5 WSM..
- Flautas de pollo on the Mini....
- bbq smoker build
- NorCal Cook for the Troops update
- Spam prep?
- Suggestions / Akron Grill Grate
- Turkey smokin
- First attempt at Pork Shots
- After breakfast
- Royal Oak Lump Charcoal
- WSM 18" owners ?
- royal oak ultra 100
- Do I really need to brine?
- Black Bear Pastrami
- Gordon Food Service - There is now one near me.
- Anyone know the diameter of an A-MAZ-N smoker tube?
- Bacon weaved turkey
- Creole butter for sissies?
- *** Houston area group-buy for Rockwood lump charcoal ***
- Buttermilk brine for turkey?
- Offset: Best Location for Thermometer?
- ET-732 Probes
- I'm officially addicted
- I was hungry for some chinese and......
- chicken & turkey skin
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