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- Smoke Ribs for 3, Oven the other 3?
- Weber lid to big for drum
- What do I have here?
- Your Favorite Seasoning Salt?
- Smoker
- dry-stack brick smoker
- Create a firebasket, they said...
- smoker question
- I'm tired of burning myself
- Need brisket injection recipe!
- Uds build
- First Time Moink Balls
- What grill mat to get?
- Suggestions: How Would You Cook A Pork Rib Half Roast
- February Filet's
- Tasty Recipe for Beef Meatballs for MOINKS?
- Inverted MOINK Idea: Pork Meatballs wrapped in Thinly Sliced Cured Beef
- Hot Italian Sausage: Crazy Good Recipe
- New Kamado Joe: What should I make first?
- My First Packer Brisket w/ Photos
- brine vs solution
- Pros and Cons: Simply Marvelous
- Pastrami from Fine NY Delis
- Probe like butter question with butcher paper
- It LIVES........
- Help! Interview Questions for Ernest Servantes
- 2x thumbs down on HnF
- Beef Ribs, Corn and Spam
- Brisket Packer: The Other Half w/ pron (Much Better)
- My spring project - fridge build
- BBQ Food Storage
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Pork loin on the grill (Weber)
- Butcher paper cook Brisket
- i have questions
- Cornish Hens-Quick Dinner
- Thermoworks Super Fast mini thermometer
- Earliest BBQ Photographs
- Leg Quarters - 38¢/lb. (Chi 'burbs)
- Sniper Magnum arrived today!
- Gonna put a hurtin' on the Weber Gasser and Griddlezilla Update!
- First time for Bacon
- NorCal Troop Feed V2.0
- Any foods/vegetables you never gave a chance too but now realize you like?
- Got my Spitjack!
- Pepper stout shoe leather-fail/rescue!
- kloenie's UDS build
- North DFW Brisket Deal
- Plum Tree for smokin'
- What's For Dinner, Tomorrow with PrOn!
- Butt Chunks?
- 1st time Top Sirloin (Spoon) Roast
- Ribs trimmed to much?
- Daytona Brisket cook time?
- Have $3-4K to spend....what to do???
- Got my new river country!!
- Weeping ribs on the BGE *pron*
- Stick burner question
- Good Deed Butts
- Maybe I'll try and build an offset..
- Good Wood; Bad Wood
- ideas for a stand for my onyx oven
- Options for smoking chicken (pieces)
- tips for cook tomorrow
- The Ways of the Salmon
- Seeing Crimson
- What about this $20 smoker
- FYI, ex-works price in China OEM Factory, 2 level Grill
- Brother Don Marco Saves the Day.
- Whole Picnic & Butt
- Stumps smokers
- First Brisket Cook Today
- A couple firsts - beef ribs and bacon
- All wood in the gravity fed cookers?
- Prime rib post from here maybe.
- 3 Butts (pron)
- Beef & Baby Backs with Pig Shots.
- Don't do this!!!
- Weird cook going on: question for the brethren!
- Point cook (pron)
- Question About Smoke
- Green tea reverse sear steak pR0N!
- brisket question
- Got Jelly Belles?
- Not cooking chicken any less than 350* w/pron
- Before and after
- smoker build progress
- GRIDDLE advice for my weber grill
- Pork Belly
- Blueberry Pancake FATTY on Ole Yeller
- Venison hind quarter w/ pron
- Only my son and me this weekend = ribs!
- Pork Melt?
- The Day Daniella Came to Town. A tribute to my "Sisters in Smoke"
- Introducing.....my first UDS....and first smoker at all!
- Smoked Ribeyes?
- Questions for reverse flow builders, users and smart folks
- Beef Ribs
- Pushing the envelope!
- Cutting Boards
- Fired up my Big Shirley today..PRON..
- DigiQ vs Auber unplanned head to head
- BGE deep dish pizza
- How many Brisket Could.......
- Pork Loin Help
- Need help to repair my brick pit
- Is this a Tri-Tip?
- BGE Pizza with Pron
- 2 pies on the Kamado Joe Jr
- Carnita Butt...
- Korean Ribs (PRON)
- Pizza night
- Temp Question
- Chorizo Mac & Cheese is Yummy! (Photo)
- Pitmaker vault or assassin
- BBQ Comp at -20F Y yes its the BRRRBBQ
- If I had a Smoker
- New to The Bretheren
- BBQ Chicken Pizza and a joyous evening
- Rubs and Sauces in Australia
- Naked BBQ 3 Ways (w/PrOn)
- Boneless beef short ribs
- Looking for Apple Wood in the Nothshore, Boston
- Strange smell from package of babybacks?
- I think I'm Cracking up!
- Pizza stone or cast iron pan?
- Leftover Pulled Pork
- Smoked Chicken
- Meat dripping on to meat question in cooker
- Tips for Maintaining a Consistent Temperature....
- another 8.8 lb bag .....NOT
- Chopped Brisket Breakfast Gravy on Toast w/ Photo
- Ok to cure bacon @ 45 degrees?
- First Cook on Bandera and New Rub (with Ork pron)
- Pork butt questions???
- Fun with Food
- Wife promised "something special"
- NIB 1977/78 Chocolate Weber Kettle
- Smoked Chivo on Indian Fry Bread
- London Broil
- looking for dry rub recipes
- Just some wings on the kettle
- Sliced Pork?
- Brisket, Wings and ABT'S
- Snow Bird (live cook w/pron)
- On the smoker now
- Got my new UDS up and running
- Pulled beef cook in progress
- Let's talk about restaurant smoked chicken
- First St. Louis I've Trimmed (Updated w/ Bite Photo)
- Anybody else diggin' Hillbilly CAST IRON Cooking on FB?
- Bandera Charcoal Basket
- Photos of fully disassembled pork butt
- Electric smoker or WSM?
- Placing steel plates under charcoal basket... issues???
- Sunday Parrilla
- Ribs
- Lonestar Grillz Trailer Pit
- Buffalo/Blue Cheese/Bacon Burger-Bomb!
- Sunday Strip Steaks and Fried Yuca
- Ribs and Cheesesteaks
- New Smoker...ys640 or ys1500???
- Finally! Got to let the WSM Loose!
- Sunday Dinner: Hasty Bake Burgers and Ribs
- Temp Settings For My New Vision Kamado Grill
- Pork belly with homemade slider rolls (Pron) - Heaven on earth
- St Louis spares
- BuckBoard Bacon is the BOMB!
- Just some ribs
- a bunch of questions but ill start with this
- Jambo Jr Owners?
- Finished UDS Build and First Cook Pron
- Butcher paper
- Insulated cabinet smoker
- Worst appetizer? Or no secret sauce please?
- Cant find 2 inch Rain Cap
- WSM Dry-ish brisket BUT pull tender.....hmm??
- ssoooooo
- Having trouble finding sand blasting
- Grill mats
- And then there were six remaining.
- Made some brisket and chili
- Baked some of C Farmer's Red Lobster Biskies w/ pics
- Wasn't sure how this would turn out....
- Assassin owners
- Is cooking a brisket flat much different than the whole packer?
- one last question SLICER
- Catch grease on a UDS
- Padawan and Phubar's Deconstructed BeePh Willy Pron
- Grilled Homemade Hot Pastrami & Cheese on Fresh Deli Rye
- Maple Wood Smoked Brisket
- Price of unsplit wood??
- A little chicken and ribs yesterday
- Brisket Availablitly
- Beef short ribs and only beef short ribs....
- Weber OTS/OTG 22.5 Mod -- Air Intake
- My version of a McBob
- Daytona 500 Prime rib
- Bludawg Brisket Questions - Using a WSM
- My practice White Castles
- Pulled Pork Egg rolls
- Clam Dip Burger w/ Bacon Crust
- Meatless Monday----FAIL
- Smoker build question, air inlet size....
- Grapefruit wood
- Baby Backs & Sausage pRon
- What's all this Smokin vs Griilin Conflict?
- BBQ art / prints / pictures
- Nothing better than
- Super Fatty Practice this Coming Weekend
- A little practice...
- Burger Sliders thanks to Okie Sawbones & Fwismoker (w/ photos)
- APL's Short Ribs with Fleur De Sel
- Nice Butt!!!
- Restaurant supply store score (or thievery)!
- 15lbs of Smoked Crab Legs
- What is your favorite way to BBQ a Pork Butt in your 22.5" Weber Kettle?
- Fresh Hamburger buns and a shallot wine reduction
- CTO DW Experience?
- Meat Slicer Question
- How much does the cold weather affect smoker?
- UDS Not as "smokey"
- Cookshack smoker question
- Introducing Runaround Sue
- New member - Large Green Egg?
- Poll: Ever Cracked a Ceramic Cooker?
- Teaching my son how to cook...
- sausage supplies
- An Idea: Vertical Smoker out of an Old Oven?
- Finally cooked tri-tip
- Smoker options?
- Check out a Humphreys
- Builder's Paper vs Butcher Paper
- Jambo Stick Burners - log placement
- Rec Tec Rolling Smoke
- Pork Burnt Ends are Fatastaliscous.
- Digi Q failure
- Tips on smoking sausages...
- Are you addicted to your ATC?
- WSM vs BGE Type Smokers
- Kiln Dried vs. Seasoned?
- Any Yoder or Backwoods Charcoal Grill Users?
- Suggestions for buying charcoal???
- A Campfire Grill That Hugs Your Spare Tire For Easy Storage
- Food sticking to grates
- Pastrami (from Beef Clod)--Second Round w/ Photos
- Catfish Nuggets at Piggly Wiggly for $1.79 /lb
- Burn Ban App for Phone or Puter?
- Other grates for Acorn & UDS pr0n hvy
- Can You Reverse Sear on a WSM or BGE?
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