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  1. cold smoke
  2. Custom Assassin 28 Smoker Delivered - It's Bad A$$!
  3. Those with Stokers
  4. Friday Night Tips on the Mini/ Orange Bowl Tailgate
  5. Fund raiser for Marco
  6. DerHusker copied Turkey Noodle Soup
  7. Old Fashion Rib Boil !!!!!
  8. Dry Aged Prime Brisket
  9. I may be nuts????
  10. Head Country Marinade
  11. need help with UDS and Golden Dog, Smoking Wild pig shoulders
  12. UDS build
  13. To Toss or Not To Toss This Brisket
  14. Brisket to big?
  15. I used royal oak lump last night, first time
  16. Chicken wings low and slow?
  17. Wanna see how simple NC Pulled Pork Can Be??
  18. For lang owners... what is the diameter of a 36 model
  19. Looking for a Lang 84 with warmer
  20. Smoking fish on a UDS.
  21. bludawg style Brisket Thread
  22. After 3 years… my "first" brisket (Pron)
  23. Chili question?
  24. How do you MOINK??
  25. Meat Grinder Save
  26. Cherry logs
  27. Pork Price Projection for 2014-FYI
  28. Morning skillet afternoon smoke
  29. Check out this newbe's UDS pictures.
  30. MidWest guys...any blizzard cooks planned?
  31. Tiny boneless shoulder
  32. Check out this DIY smokehouse
  33. Christmas Pork Loin x 2
  34. Looking for pork belly recipes
  35. Enchiladas, Beans, and Rice....and a couple Huevos!
  36. Tone's Beef Base
  37. Fries in a cast iron?
  38. OK Joe Longhorn
  39. Hot Smoking Bratwurst Sausage?
  40. First Smoker Build- 80 Gallon Reverse Flow
  41. Traditional Andouille video #2
  42. The smokey joe's first cook
  43. 1st Cook of the New Year!
  44. Pulled Pork for the game but I had no rolls...
  45. Sweet mini peppers
  46. 1st completed smoke of 2014 w/ PRON!!!
  47. Farewell Ribs with PRON.
  48. Best Thermometer To Use
  49. New to me Lang 36 Patio Stainless Steel - Thank you CL!
  50. Some green oak and charcoal for smoke?
  51. Winter Squash with Chicken Sausage, Roasted Red Pepper Puree and Cilantro Lime Sour Cream
  52. New Uds couple questions.
  53. Who use whole black pepper on brisket
  54. New drum idea
  55. I'm being a Jerk -- even more than usual...
  56. 5 Spice Chicken
  57. What spoces are considered "savory"?
  58. Stickburner question - direct smoke in warmer or indirect?
  59. Recommendations on good pit themo?
  60. My ash is hard!
  61. Knives-no cost limit
  62. Stainless Drum for UDS
  63. Kolbasz on the OK Joe
  64. Breakfast with a little help from Diesel Dave!
  65. Gasket Adhesive ???
  66. POLL: Marinated Brisket For The GB/SF Game - Kiss It With Smoke -or- Cook In Oven?
  67. Finally placing my order!
  68. Xmas Cast Iron Skillet
  69. I apologize....I had to share best meal she made for me
  70. Padawan and Phubar's Wild Boar Ribs Pron
  71. Todays blizzard cook..bonless pork roast w/gravy... deeelish!
  72. Poor planning.....crunch time
  73. Hog jowl?
  74. The Art Of Freezing Meat?
  75. Don't need no stinking thermometer! Now cook by color!
  76. London Broil - My recipe and a few Questions
  77. Brine Cured & Smoked Turkey Legs -vs- Store Bought
  78. Vacuum Sealer?
  79. Lang 36" Original Patio
  80. gateway drum smokers
  81. Baby got her first Bath!
  82. Mongo's Simply Marvelous Triple P...
  83. Fruita wood u-pick em.
  84. Brisket injection question
  85. First ever brisket
  86. Smoked Salmon, Artichoke, & goat cheese quiche
  87. and then it caught fire
  88. Here goes my blizzard bird
  89. Offset with tuning plates
  90. UDS vs WSM
  91. Pepper stout VENISON
  92. Lazzari Mesquite Lump
  93. Pimento Wood
  94. Smoked / dried /grilled fish recipe ? Anyone !
  95. 72 hours in 5 Days
  96. Today's experiment
  97. Those with a Lang
  98. Need help with my ribs.
  99. I have a WSM, do I need a UDS?
  100. New Year, New Drum....Ribs and ABTs
  101. Mongo's Pulled Pork Stuffed Poblanos...
  102. Five Fatties and more
  103. Prepping ABTs and MOINK Balls
  104. Leg Quarters.....
  105. BBQRemote for IOS - any thoughts?
  106. WSM Hanging Racks
  107. BBQ is the only thing I like about snow days...
  108. Whole hog transportation?
  109. Roman Pork Puller in action
  110. CL find & BACON - mucho PrOn
  111. Wally World brisket with nice flat
  112. 6 Whole Chickens and a lonely Butt with PrOn
  113. First Ever Brisket & Fatty - Big Day!
  114. Question on smoking 2.5 pound Saint Louis Ribs
  115. Call me insane, All in the name of BBQ science. 51 below zero
  116. Calling All gravity fed owners......
  117. Some hearty little breads to munch on while BBQ-ing ?
  118. Brisket Success Rate Up to 50%
  119. Wild Hog Loin Ideas
  120. Best way to clean ceramic on Kamado
  121. What size to get LANG
  122. BBQ Pitmasters
  123. Any ID New Braunsfel
  124. Thanks PatAttack!
  125. where does smoking start and ends
  126. Pork and wood and 2 other things.
  127. Sunday Evening Rib Roast
  128. Leftover lamb stew
  129. Quick Dinner...Beef Tenderloin Tips(pron)
  130. Lard, Cracklins and Pork Steak
  131. Briskey Sando
  132. 2nd brisket cook, ever with PrOn!
  133. Finally posting some pron!
  134. New TuscaloosaQ Shirley Fabrication Smoker
  135. Woot.com grill
  136. First pastrami
  137. to cold to work, think I'll try bludawg's brisket recipe
  138. How to clean Griddle Q
  139. The ultimate test of a smoker... -13 degrees temp (colder than your deep freezer)
  140. Blizzard Ribs (PrOn)
  141. Resolution broken! (CL score)
  142. Building Own Smoker & Have Questions
  143. Chix Dumpling Recipe from Great Grandma Ash!
  144. Is it worth it?
  145. Here are two more from the great Ash family Archives!
  146. BWS Extended Party or Fat Boy?
  147. First time sausage (Pr0n)
  148. Lentils... Discuss
  149. Xmas Present to myself
  150. Battle Box in Arizona???
  151. Internal temp for finished brisket
  152. Before the deep freeze set in ...
  153. Carne Asada and a Virgins Refrito
  154. Mini WSM Half Success/ Half Failure
  155. Pork Chops (no applesauce)
  156. Meat by the Case: Frozen or Not?
  157. Shirley Fabrication has gone global!
  158. Anybody else been on a pork butt hiatus?
  159. "Feels like -15 out" time to fire up a smoker.
  160. Pulled Pork Sandwich, SC-style. Thanks again PatAttack
  161. Elk Sausage Makin' (PRON)
  162. Mustard Sauce
  163. Question for the engineers and smoker-builders out there...
  164. pork butt temps
  165. Pork Cheeks
  166. Looks like we are going to have an expensive summer at the bbq pits:
  167. Roasted Hatch Green Chile
  168. Bone in Chuck Short Ribs?
  169. Butcher paper VS Foil
  170. Lang 108 Owners Get In Here
  171. Chuck rib is chuck eye?
  172. Shirley Fabrication on order
  173. Spiffs and Phubar's Chicken 'n WaPhles and Burgers 'n Phries Pron
  174. Awesome my WSM is assembled
  175. Thanks Peeps
  176. From the Insistance of the Wife
  177. Michiana Folks.....Great source for pork belly
  178. Quick Bacon Question
  179. Filet Mignon pron
  180. I hate hot dog buns
  181. Buckboard Bacon Cure
  182. Wsm
  183. Julian Date at Restaurant Depot
  184. Smokers
  185. My build
  186. Major Issues with New Vision Pro Kamado
  187. What are these Ribs called in the States?
  188. Macaroni Cheese
  189. First pork shoulder is on
  190. Is it possible to use a pellet cooker igniter to start my UDS?
  191. Pic. added. 5 lb. bone in Pork Roast ???
  192. Need the Brethren's help! Hickory wood?
  193. Cheap stick burner mods
  194. Acorn owners?
  195. Dieting and BBQ....dare I ask
  196. Safe to eat or not?????
  197. Blood Plum Mop & Ribs-pr0n
  198. Quail and NY Strip on the egg
  199. Smoker's-Decisions/Decisions
  200. Ribs and wings
  201. Over smoked bacon
  202. Impressed with Sam's Club Pork Butt by the Case
  203. make a kettle pizza ?
  204. 4 briskets at once.
  205. Marinade vs Rub & Puerco Pibil
  206. Cold Smoke first attempt
  207. No smoke!!
  208. half circle stainless temp probe holder things
  209. What do you guys think? To much Bill Nyeish....
  210. Repainting a stickburner
  211. Whats your favorite sauce?
  212. Burger Pr0n
  213. Cured sausage and ham pron
  214. Smoked Fish
  215. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  216. Thermapen vs Thermoworks MTC
  217. kettle ( smoker ) fried chicken. ok to rub with mayo ?
  218. Last nights cook pron
  219. big butz sauce
  220. New here
  221. Venison Backstrap and Boar tenderloin-prOn
  222. Quick Salt Tip (not bbq)
  223. Electric knife
  224. Spares and Chicken today
  225. Finally my first smoke!!!!
  226. Is BBQ'ing the manly thing to do?
  227. My UDS
  228. Another newbie
  229. Picked up the Superior SS 1!!
  230. Fed up with SHI**Y injectors!
  231. My ignorance
  232. gonna try some ribs this weekend - tips for a newb?
  233. $1 / lb Whole Chickens at Sprouts (All Natural).
  234. Painting a grill
  235. Burnt ends!
  236. Small Big Green Egg
  237. Question regarding Jack Daniels Smoke Chips
  238. New to This
  239. Smoker wood to ohio
  240. New Bacon Project - 3 ways
  241. The quest for a better pizza dough
  242. haven't had beef tenderloin in forever, so threw an egg on it.....
  243. Mes 30
  244. Brisket Question
  245. Onyx Oven RF Vertical-Looking for Feedback
  246. 2 points 2 rubs - PRON
  247. QMaster
  248. How bout dem rub recipes!
  249. Help me save my butt
  250. Lang 48 Deluxe Restoration