View Full Version : Q-talk
- Help Big Mista Out
- I'm sooo excited!
- Moose roasts
- Marinades or Brines that use Beer!
- Last Weekend's Brisket
- BBQ'ing some Beef Shoulder ($1.99/lb) [Question]
- Brethren PSA - Where should I put my thread!
- Brand new pit from custom pits
- BBQ'd Beef Shoulder w/ pR0n
- Humphrey's the Half Pint
- what is you favorit rub for brisket ?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- How good is your BBQ sauce?
- What price do pay for briquettes?
- Maverick et732-can I use two at once?
- Wood for stick burner.
- First Cook on new BGE
- 1st UDS(kinda-sorta)
- Please, opinions needed on a cabinet smoker I'm thinking of buying
- recommend a bbq sauce made in geogria
- Weber Kettle Temp. Control
- Made Blackjack BBQ Sauce for the First TIme
- Superbowl BBQ Advice: Brisket + Pork Shoulder
- What do you think? Commercialized uds
- Have any of you used MM's trick of putting half vinager half water on meat to keep it warm?
- Your favorite recipies for venison jerky and sausage
- knives
- Smoke-Vide Brisket Flat
- Chris Lilly Big Bob sauce substitutes...
- just wood on Gravity fed?
- Shipping pulled pork
- Smoking in foil pans?
- Alabama Backstrap
- Last Weekends cook
- Meat dimensions.
- Char Sui Pork Chops
- West Coast Chopper Burger
- Late 1950's Weber Kettle with...Pr0n...
- ITS CHRISTMAS! (just a lil late)
- Freeze Cheese????????
- 1st nekkid fatty
- Venison hind quarter help
- Spares for a rare sunny winter day in the Pacific NW. Lots of pron.
- Best way to transport backwoods smoker?
- German Beer Mac & Cheese
- The History of Smoked Brisket (Article from TMBBQ.com)
- Interview: Bryan Bracewell, Southside Market Elgin, TX (From TMBBQ.com)
- Friday Night Filet with PRON!
- Has anyone tired bp sweet money rub
- Forgetting It's Winter w/ Pron
- Buckboard Bacon w/ Pr0n (First Time)
- First Post
- Aaron Franklin is getting his own TV Show?
- Did a Little Hangin!
- Dan Pearson Charcoal Chimney is Amazing!
- 6 Hour Brine for Steelhead Trout - Long Enough?
- How to properly place chunks in BGE?
- Costco's pork shoulder 2 pack
- Texas Monthy - Brisket
- Taking the MiniWSM for a test run
- got a question for all grill masters, grill makers or anyone
- I finally did it
- First Meatloaf...Omigawd!
- Competition cookers
- I think an infomercial just sold me
- Inaugural Cook on the Kamado Joe Jr.
- Today's brisket cook
- Brisket reheating question
- Grinding up Fresh Sausage -- Need Some Ideas
- Fat Pops (my take on Armadillo eggs)
- Which Rub to use on Pork Butt
- First Prime Rib w/ pron
- BBQ Guru
- Saturday Evening Brisket Cook
- My WSM Craigslist score!
- Chicken BLTs - Throwdown Style
- Spicy Grilled Egg Burgers
- Any Stoker horror stories?
- et-732 difference in temp between probes
- Hot roast beef sammies.
- Brisket
- What's your Home Cooker and What's Your Trailer Cooker?
- LEM #8 200 watt Grinder
- Pepper Stout Bison Pron (in progress)
- Friday Night Filet Pron, Part II - Or what happened to that other piece of meat?
- Attention please, all old buyers of wGrill, you are given V2, free of charge
- Crock pot butt
- APL Turkey Breast
- Superbowl wings
- Pulled pork for the in-laws
- Brisket time
- Cooked meat = how much raw meat
- Keeping Thawed Pork Butt in the Fridge?
- Cyberq wifi and BBQ remote app
- Can't Get Them Ribs Tender
- Breaking in the new Humphreys Battle Box
- Brisket on the meat monster
- Fatty and a Shoulder...first time on my new UDS with PRON
- Patriotic briquette bag
- So who does 3-2-1 for Ribs?
- NBBQA Conference in San Marcos Texas March 4-8
- Offset Smoker Help
- What's the best Multi-Probe Thermometer?
- New guy here...WSM Maiden voyage
- Pulled pork...Shoulder or butt?
- Brisket Chili
- cast iron plate setter for bge?
- Serrano Ham
- Tatonka Dust
- Padawan and Phubar's خروف with الكسكس Pron Pt.3
- Stumps vs Stickburner flavor
- best use of homemade bacon yet
- I need to rest.
- Grilled Fresh King Salmon on a Cedar Plank
- Ribs
- Fri night ribs on the left coast
- Rib Temps
- Does this Sammich make you Drool?
- Royal Oak lump users.
- Today's Brisket
- Brisket Walk with pRon
- New custom vertical build; we would appreciate the Brethrens’ experienced and candid input
- TQ and Tyler have created a MONSTER!!!
- Rotisserie chicken on the Weber/ Chicken Gyros
- Guru vs Stoker
- inspired stuffed pork loin
- What should my first cook be?
- Tonight's Pork Loin
- How well does BBQ Pork Butt slice w/ a deli slicer?
- Natural Hog Casings from my local Asian Market
- Upgrade from WSM to?
- This is not bbq pron...
- Roasted Chicken-chicken is not BBQ
- Weber conversion question.
- Smoked Sausage
- Fire help
- Smoked Andouille w/ PrOn -- First Time
- Homemade Pecan & Hickory Smoked Pastrami = Monster Pastrami Sammich!
- Greek Island Sandwich
- What's in it?
- Cold-smoked eggs
- Boneless pork shoulder need ideas
- Smoked Fatty Stew!
- Just a teaser....22lb chuck roll
- Is the ET-733 what I need?
- 1st attempt at building an UDS
- 17th St BBQ Whole Hog Extravaganza Murphysboro Illinois - Picture Heavy.
- Saturday night's bigJOE ribs...
- Electric meat slicer
- Help needed with this....
- Wood Pron....
- newbie question
- Jerk Chicken on an UDS
- Considering an IQ110 for my uds, any coupons?
- 1855 brand and Resturant Depot
- Lang patio firebox question
- Maiden Cook For New ET-733 - Johnsonvilles
- Now I see why Johnny Trigg says he doesn't eat his comp ribs.
- Interchangeability of Maverick ET 732 probe / slots
- Oak Ridge BBQ Spices Question?
- Smoked IPA anyone?
- Mega thanks to Brother Toast
- 8 hours...462 miles...one bethren...one backwoods party smoker
- Super Bowl Wings (need help)
- BBQ 101 Class, 4/12/14 - Orange CA
- Brisket done our way....
- UDS Brisket Video
- Show Us Your Salads! Healthy Eating, Anyone?
- Roasted Chicken with Majorcan Pepper sauce
- Super Bowl Poll
- Brisket wrapping question
- best prices on a cyberq wifi
- Hanger Steak, Lamb and Leftover Taco Cook
- Still playing around with tri tip
- Differences between vertical smokers
- Was hungry for a late night snack (Pr0n)
- Steaks on new charcoal! PRON
- Second hand smoker transport help....
- Need Ideas for Finishing Sauce
- Stick burner VS pellet smoker
- Butcher paper
- MOFO Brisket Chilli
- Is this a good model/version Bandera?
- Smoker I've never heard of
- Forken Thieves!
- A Score! Finally, a Score!
- Portuguese Chuck roast
- Electric Smoker Deal........
- Cheap (or free Sandblasters) in SoCal?
- Am I overcooking my pulled pork?
- Need Advice
- Need BGE advice
- What should I make for the North Texas Spring Bash?
- For those of you that own a Maverick et-732 or 733
- PartyQ
- Weekend cook
- Just passin' it along
- First try at charcoal grilling
- Is it just me or...
- Serious question - How do you all find the time to Q so often.
- Cheap Steaks on the Infrared Pron
- Flame Kissed Flat Iron Chuckie
- Ribs on the Mini-wsm
- Help! Questions for Myron Mixon
- What am I smoking tonight
- pellet smoger
- it's been awhile so here's a sausage thread for you
- My first UDS bulid
- My best Ribs yet (No foil, No misting)
- Different meat on top rack
- Stumpster XL video
- Maverick ET 732 on sale at Amazon
- St. Louis Cut Ribs Special at Aldi
- Smoked brisket that shreds/pulls
- Refrigerator omelette! Pron...
- Thoughts on Oklahoma Joe Longhorn? HELP
- Problems getting up to temp
- OTG vs Performer Silver
- Not sure about my UDS
- Steak dinner in snowy NC
- First few cooks from new BWS Competitor
- Firewood for the OCD... aka Jenga for Giants
- Food ideas?
- horizontal vs vertical
- Peach wood around chicago
- Snow Day Brisket!
- Flavor of GMG DB?
- Temp in a uds
- HEB - ribs for $1.77
- Fuel for UDS
- Advice on a Craigslist smoker
- Time for a good vaccum sealer
- Piggly Wiggly has Rib-Eye Roast for $5.99/lb
- WSM - Worth It???
- Be easy on me - new Big Easy?
- Vision Grills Kamado Classic P Series Grill
- First UDS cook suggestions
- Smoked Gumbo
- Yet another Sirloin Tip Roast.
- How to properly reheat a brisket. HELP!
- Preferred UDS Charcoal Basket?
- Epic Brisket Fail
- First firing Shirley Fabrication 24x50 Patio.Thanks to Tyler and Paul ! Pr0n Heavy ;)
- B Code Weber Go Anywhere & C Code Smokey Joe..w ProN!
- Half-smoked oven bag brisket flats?
- Grind Hamburger Meat
- Wood
- Favorite type of sauce for ribs
- Pecan wood in Chicago area
- Chuckie in a UFO (Pr0n)
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