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- Going vertical!
- Hello from Roma, Italy
- I have had enough
- Apple & Onion Stuffed Pork Loin
- Roasting Sausage???????
- Here's for you stick burners!
- deli type roast beef
- 96 Gallon UDS Help Needed
- Albertsons (DFW) Picnic Sale
- Brisket WSM style- Fuse or Minion + oven ? Am I crazy ?
- Frustrated!
- First foray into BBQ - UDS Build! (With pics!)
- 5 pork butts on my Lang 36
- Ribs Direct from the Farm.
- Pastrami Reuben -- Round 2 (photos)
- Cool video I found about the Taylor cafe
- Showing my butt...
- St. Louis ribs: OVERDONE !!!!
- Camp Cookin'
- Craigslist Steal!!!! Bbq guru
- Questions about making sausage
- cherry wood
- Cottonwood?
- my first fatties
- New Braunfels #1400
- The ABT Stuffed Fatty
- looking for parts
- Auber PID and DIY Temperature Controller
- Time to pull the Trigger
- Weber 22.5 wsm...
- Poor Girl's Ribs w/ Photos
- When you buy a new Weber
- Brisket Time!!
- smoker id help. no pics because I don't know what it is
- My New OS RF stick burner! Pic!
- New Offset Cooker
- Squealer Pr0n
- WSM mod question
- Shiny sauce
- Butcher paper gone postal?
- Fried Plantains
- leftover wood chunks
- Bps drum smoking
- Looking for rotisserie basket ideas, large 3/4" spit
- BBQ Mops
- Pork puller on a drill
- Friday's Dinner w/ Pron
- Introducing The Lang Lil Smokey
- Ebay Score....Now I have questions
- BPS Drum Deflector Help
- Fark!!!!!! STICKER SHOCK!!
- Myron Mixon BBQ School
- Trailer Smoker at College Football Tailgate Question
- Ribs rolling at over 300...
- Saran Wrap and Foil?
- Future Shirley Fabrication owners meeting...
- First cook on the new smoker w/pics
- Oyler 700
- Got a new toy.. (Maverick 732)
- Would it make sense?
- Poor Girl's Freezer "Vacuum Bags"
- New Old Country Pit - Over n Under - I like it
- Howdy folks
- I call an emergency Brethren Family Meeting!!!
- insulated CG pro
- Mad Dog & Merrill.... and my late night Big $ cook!
- How hot is your butt...
- Catfish
- Comp RUBS - DIY Reverse Engineering a "Perfect Match"
- Hasty Bake as Stick Burner?
- Buckboard Bacon
- Cooking whole pig tomorrow 20x50 BYC
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Smoker build from Shirley Fabrication
- A brisket that is not your own
- Neighbor's Church Food Drive Cook - Briskets and Butts - Questions on Timing
- UDS or WSM?
- Buckboard Bacon--Round 2 (Photos)
- Smoked Canadian Goose Breast?
- Anachrome v. Zinc ???
- Pork Shoulder picnic, to inject or not
- Yoder Pellet Pooper People Opinions Needed
- questions about UDS style made from ceramic
- hnf pork butt question
- "Buckie" the Buckboard B.L.T. -- Photo
- Question about functionality of "warmers"
- Anatomy of a pork butt shoulder
- vertical build
- Sirloin steak
- question about brisket
- Double Cheese Burger Hoppy Meal
- New UDS Smoker Lid design looking for input.
- Pitmaker Customer Service
- Roast beef cook
- Is this a good deal on rick of pecan?
- weber kettle capacity
- First Trip To RD
- First smoke in a bit
- Cost of a Fattie?
- Weber pizza stone
- finally got a little warmer weather today :)
- Angus beef rib roast with pron
- Mesquite wood in San Antonio
- Pork steak continued...
- Boston butt on the kettle
- Todays Cook
- Friday pizza
- First Ever Brisket in My New UDS
- How long will smoked spare ribs keep?
- fire basket height
- Taming Tabasco. Help
- et 732 or 733 ?
- Wheel question
- Saucing your butt
- First Cook On Meadow Creek TS250 (pron)
- 18.5 charcoal ring on a 22.5 WSM?
- Padawan and Phubar's Deconstructed Salad Niçoise,Coq au Vin and Crème Brûlée Pron
- Insulated cabinet style cooker question -- no water cooking??
- Which Lid Will Fit This Drum (UDS build)
- first attempt to do competition chicken thighs
- Asian Ribs
- Need a Gumbo recipe
- Brisket Rub With No SUGAR. Suggestions Anyone?
- Caribbean Appetizer
- The $48 Fattie aka Fat Fancy Fattie w pron - AKA How to Fark Off $50
- First attempt at chick thighs.
- Curing a ham question
- Brisket w/ Scalloped Potatoes.
- Turkey Time
- Double Pastrami Implosion Burger w/ Swiss Cheese -- Farking Throwdown
- I wanna hug my butcher
- Best chimney starter for WSM 22.5?
- omg i can pass this rack up
- Brisket chili question.
- How's our brisket?
- Nekid Ribs Using BroilKing Rib Rack On The WSM
- Article: What is a Czech Sausage ? (From tmbbq.com)
- cooking brisket, stuffed pork loin and more pic heavy!!!!! by TQ and Tyler
- Comp Chick Thighs (pRon
- What temp do you cook your ribs at.
- Don'tcha hate when the Neighbor self-invites to Your Barbecue
- Brother Farklf cooks up some catfish...
- BBQ Sketti
- One sample pRon, with name only
- Looking into a pellet pooper....
- Help me select a Q
- Wings, bacon candy and a butt with LOTS of pr0n
- Jim Croce-Taxi
- 2nd SF Cook (lots o pics)
- Pork Chops, Greens and GMDGeek's Cuc Salad
- First overnight cook: Boston Butt
- Pre-White Death Ribs and Brisket
- Boring I know...here is another brisket cook
- Prok Ribs and Smoked Salt
- brisket left or right
- Poblano ABTs and a Bludawg Brisket
- Pig Shots
- BBQ's and smokers at Home and Garden shows
- Bone in pork belly all day! Smoked with a wine barrel.
- Intake improvements
- smoked beef shank tacos w/ pics
- The greatest bowl ever made
- Basket size+configuration
- Pretty Good BBQ 2014
- GrillGrates on Weber Genesis?
- Happy Birthday Brisket (heavy pron)
- Restocking the Freezer....
- Weber
- Bad charcoal?
- Shirley Fabrication build in progress.
- Today Is The Day. Like it or not.....(30 degrees)
- Beef Baby Back Ribs???
- Smoker problem
- Smoker Build Progress
- Texas Foi Gras-Briskie Pron
- my newest fatties
- self built backwoods clone warm up time when cold.
- Kofta Kebobs! Getting Down with the Ground.
- Butcher Paper 24" or 30"
- Two things I learned this weekend
- Brunswick Stew tonight!
- Chili, baked potato and corn bread(light pron)
- double farkin' venison cheeseburger
- Corned beef
- If you were stuck with one sauce...
- Burnt ends pr0n
- Best cut of Venison?
- 18lbs of pork belly
- Questions on Pork Picnic?
- No Foil Pork Ribs....The Best I've Made So Far! Pix Pix Pix!!
- BBQ for a very special young man Part 2 - The Homecoming
- Couple of Recent cooks(Vension and Brisket) lots of PRON
- First thighs only
- Recent BWS Clone build the biggun
- Sausage stuff bacon wrapped pork loin.
- First full cook on PM Sniper
- Beverage Glasses for Throwdown Photos
- bbq guru wont fix party q
- HnF Poke Butt..
- Hot Elk Sticks..
- Roast Beef on the Kettle..
- Whole pig success! w/ pics
- Pizza on the kettle
- Chow time
- looking for a cover for weber performer
- Making Bacon Progress & Question
- Rubs from BBQ books
- Smoked Salmon Question
- Maple cured Bacon
- APL Lamb Skewers
- Exploding propane tanks when building offsets
- LI Bretheren Reliable Firewood Source Needed
- Whole Hog Cook for Church
- thought on maple wood
- Anyone have one of these?
- Jaggerwurst, Coppa & Lonza
- Pretty pastrami... live cook
- Smoked Venison Loin (pRoN)
- Abe's Trailer Smoker
- Brisket price check
- Smoked Catfish (Photos)
- She's back and here are a few pics....
- Pellets in a gravity fed smoker?
- fatties for supper
- First try at lollipop chicken
- Mini Akorn Grill
- Best pulled pork yet (with pron)
- uds fire question
- Making and assembling reuben sammies!
- Po' Boy Bullet Smoker
- Camelot Farkin' Double Cheeseburger and mrs peeps Famous Tater Salad
- DIY automatic temp controller for my UDS
- Grilled Chuck Steaks With Pics.
- Smoked goose breast
- 1st post brisket pron
- Broccoli and Beef on the weber
- Traeger Grills
- Carne Asada Tater Tots
- Double Hot Italian Burger w/ Provolone & Parmesan (pRoN HeAvY)
- Is this a good deal?
- General BBQ Question
- brisket finished way early.... advice?
- New garbage-rescued score!
- Question on internal temp
- Lamb Shoulder with Spent Grain Pitas
- BBQ Pork Tacos, plenty 'o' pr0n
- LEM #5 meat grinder questions
- Finally Pulled the Trigger
- Restaurant Depot Question
- Pit Barrel Cooker..
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