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- cold smoke
- Custom Assassin 28 Smoker Delivered - It's Bad A$$!
- Those with Stokers
- Friday Night Tips on the Mini/ Orange Bowl Tailgate
- Fund raiser for Marco
- DerHusker copied Turkey Noodle Soup
- Old Fashion Rib Boil !!!!!
- Dry Aged Prime Brisket
- I may be nuts????
- Head Country Marinade
- need help with UDS and Golden Dog, Smoking Wild pig shoulders
- UDS build
- To Toss or Not To Toss This Brisket
- Brisket to big?
- I used royal oak lump last night, first time
- Chicken wings low and slow?
- Wanna see how simple NC Pulled Pork Can Be??
- For lang owners... what is the diameter of a 36 model
- Looking for a Lang 84 with warmer
- Smoking fish on a UDS.
- bludawg style Brisket Thread
- After 3 years… my "first" brisket (Pron)
- Chili question?
- How do you MOINK??
- Meat Grinder Save
- Cherry logs
- Pork Price Projection for 2014-FYI
- Morning skillet afternoon smoke
- Check out this newbe's UDS pictures.
- MidWest guys...any blizzard cooks planned?
- Tiny boneless shoulder
- Check out this DIY smokehouse
- Christmas Pork Loin x 2
- Looking for pork belly recipes
- Enchiladas, Beans, and Rice....and a couple Huevos!
- Tone's Beef Base
- Fries in a cast iron?
- OK Joe Longhorn
- Hot Smoking Bratwurst Sausage?
- First Smoker Build- 80 Gallon Reverse Flow
- Traditional Andouille video #2
- The smokey joe's first cook
- 1st Cook of the New Year!
- Pulled Pork for the game but I had no rolls...
- Sweet mini peppers
- 1st completed smoke of 2014 w/ PRON!!!
- Farewell Ribs with PRON.
- Best Thermometer To Use
- New to me Lang 36 Patio Stainless Steel - Thank you CL!
- Some green oak and charcoal for smoke?
- Winter Squash with Chicken Sausage, Roasted Red Pepper Puree and Cilantro Lime Sour Cream
- New Uds couple questions.
- Who use whole black pepper on brisket
- New drum idea
- I'm being a Jerk -- even more than usual...
- 5 Spice Chicken
- What spoces are considered "savory"?
- Stickburner question - direct smoke in warmer or indirect?
- Recommendations on good pit themo?
- My ash is hard!
- Knives-no cost limit
- Stainless Drum for UDS
- Kolbasz on the OK Joe
- Breakfast with a little help from Diesel Dave!
- Gasket Adhesive ???
- POLL: Marinated Brisket For The GB/SF Game - Kiss It With Smoke -or- Cook In Oven?
- Finally placing my order!
- Xmas Cast Iron Skillet
- I apologize....I had to share best meal she made for me
- Padawan and Phubar's Wild Boar Ribs Pron
- Todays blizzard cook..bonless pork roast w/gravy... deeelish!
- Poor planning.....crunch time
- Hog jowl?
- The Art Of Freezing Meat?
- Don't need no stinking thermometer! Now cook by color!
- London Broil - My recipe and a few Questions
- Brine Cured & Smoked Turkey Legs -vs- Store Bought
- Vacuum Sealer?
- Lang 36" Original Patio
- gateway drum smokers
- Baby got her first Bath!
- Mongo's Simply Marvelous Triple P...
- Fruita wood u-pick em.
- Brisket injection question
- First ever brisket
- Smoked Salmon, Artichoke, & goat cheese quiche
- and then it caught fire
- Here goes my blizzard bird
- Offset with tuning plates
- UDS vs WSM
- Pepper stout VENISON
- Lazzari Mesquite Lump
- Pimento Wood
- Smoked / dried /grilled fish recipe ? Anyone !
- 72 hours in 5 Days
- Today's experiment
- Those with a Lang
- Need help with my ribs.
- I have a WSM, do I need a UDS?
- New Year, New Drum....Ribs and ABTs
- Mongo's Pulled Pork Stuffed Poblanos...
- Five Fatties and more
- Prepping ABTs and MOINK Balls
- Leg Quarters.....
- BBQRemote for IOS - any thoughts?
- WSM Hanging Racks
- BBQ is the only thing I like about snow days...
- Whole hog transportation?
- Roman Pork Puller in action
- CL find & BACON - mucho PrOn
- Wally World brisket with nice flat
- 6 Whole Chickens and a lonely Butt with PrOn
- First Ever Brisket & Fatty - Big Day!
- Question on smoking 2.5 pound Saint Louis Ribs
- Call me insane, All in the name of BBQ science. 51 below zero
- Calling All gravity fed owners......
- Some hearty little breads to munch on while BBQ-ing ?
- Brisket Success Rate Up to 50%
- Wild Hog Loin Ideas
- Best way to clean ceramic on Kamado
- What size to get LANG
- BBQ Pitmasters
- Any ID New Braunsfel
- Thanks PatAttack!
- where does smoking start and ends
- Pork and wood and 2 other things.
- Sunday Evening Rib Roast
- Leftover lamb stew
- Quick Dinner...Beef Tenderloin Tips(pron)
- Lard, Cracklins and Pork Steak
- Briskey Sando
- 2nd brisket cook, ever with PrOn!
- Finally posting some pron!
- New TuscaloosaQ Shirley Fabrication Smoker
- Woot.com grill
- First pastrami
- to cold to work, think I'll try bludawg's brisket recipe
- How to clean Griddle Q
- The ultimate test of a smoker... -13 degrees temp (colder than your deep freezer)
- Blizzard Ribs (PrOn)
- Resolution broken! (CL score)
- Building Own Smoker & Have Questions
- Chix Dumpling Recipe from Great Grandma Ash!
- Is it worth it?
- Here are two more from the great Ash family Archives!
- BWS Extended Party or Fat Boy?
- First time sausage (Pr0n)
- Lentils... Discuss
- Xmas Present to myself
- Battle Box in Arizona???
- Internal temp for finished brisket
- Before the deep freeze set in ...
- Carne Asada and a Virgins Refrito
- Mini WSM Half Success/ Half Failure
- Pork Chops (no applesauce)
- Meat by the Case: Frozen or Not?
- Shirley Fabrication has gone global!
- Anybody else been on a pork butt hiatus?
- "Feels like -15 out" time to fire up a smoker.
- Pulled Pork Sandwich, SC-style. Thanks again PatAttack
- Elk Sausage Makin' (PRON)
- Mustard Sauce
- Question for the engineers and smoker-builders out there...
- pork butt temps
- Pork Cheeks
- Looks like we are going to have an expensive summer at the bbq pits:
- Roasted Hatch Green Chile
- Bone in Chuck Short Ribs?
- Butcher paper VS Foil
- Lang 108 Owners Get In Here
- Chuck rib is chuck eye?
- Shirley Fabrication on order
- Spiffs and Phubar's Chicken 'n WaPhles and Burgers 'n Phries Pron
- Awesome my WSM is assembled
- Thanks Peeps
- From the Insistance of the Wife
- Michiana Folks.....Great source for pork belly
- Quick Bacon Question
- Filet Mignon pron
- I hate hot dog buns
- Buckboard Bacon Cure
- Wsm
- Julian Date at Restaurant Depot
- Smokers
- My build
- Major Issues with New Vision Pro Kamado
- What are these Ribs called in the States?
- Macaroni Cheese
- First pork shoulder is on
- Is it possible to use a pellet cooker igniter to start my UDS?
- Pic. added. 5 lb. bone in Pork Roast ???
- Need the Brethren's help! Hickory wood?
- Cheap stick burner mods
- Acorn owners?
- Dieting and BBQ....dare I ask
- Safe to eat or not?????
- Blood Plum Mop & Ribs-pr0n
- Quail and NY Strip on the egg
- Smoker's-Decisions/Decisions
- Ribs and wings
- Over smoked bacon
- Impressed with Sam's Club Pork Butt by the Case
- make a kettle pizza ?
- 4 briskets at once.
- Marinade vs Rub & Puerco Pibil
- Cold Smoke first attempt
- No smoke!!
- half circle stainless temp probe holder things
- What do you guys think? To much Bill Nyeish....
- Repainting a stickburner
- Whats your favorite sauce?
- Burger Pr0n
- Cured sausage and ham pron
- Smoked Fish
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Thermapen vs Thermoworks MTC
- kettle ( smoker ) fried chicken. ok to rub with mayo ?
- Last nights cook pron
- big butz sauce
- New here
- Venison Backstrap and Boar tenderloin-prOn
- Quick Salt Tip (not bbq)
- Electric knife
- Spares and Chicken today
- Finally my first smoke!!!!
- Is BBQ'ing the manly thing to do?
- My UDS
- Another newbie
- Picked up the Superior SS 1!!
- Fed up with SHI**Y injectors!
- My ignorance
- gonna try some ribs this weekend - tips for a newb?
- $1 / lb Whole Chickens at Sprouts (All Natural).
- Painting a grill
- Burnt ends!
- Small Big Green Egg
- Question regarding Jack Daniels Smoke Chips
- New to This
- Smoker wood to ohio
- New Bacon Project - 3 ways
- The quest for a better pizza dough
- haven't had beef tenderloin in forever, so threw an egg on it.....
- Mes 30
- Brisket Question
- Onyx Oven RF Vertical-Looking for Feedback
- 2 points 2 rubs - PRON
- QMaster
- How bout dem rub recipes!
- Help me save my butt
- Lang 48 Deluxe Restoration
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