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- Cleaning cook grates
- Anyone made a charcuterie curing chamber?
- Whole Hog Question
- diffuser experiment with results
- Low and slow pork belly any recommendations????
- Yoder probe port.
- I'll have a WSM 18.5 Thursday -- Questions
- My rib honey glaze
- Got Any Good Tips on Seasoning a New 18.5 WSM?
- multiple meats on uds question
- Naked Fatty Questions
- WSM OR Akorn?
- rustoleum high temp bbq paint rubbery peeling off
- It's a baby...
- Char-Griller King Griller Kamado
- Smoked Lasagna
- Smoker Capacity
- Do you have problems with rust? Lang 36"
- Curing meat
- pork for 150
- Does anyone know what size terra cotta clay pot saucer fits the 22.5 WSM water pan?
- Vegas NASCAR
- Farking Double Al Pastor Cheeseburger!
- Old Fashion BBQ Bash (San Marcos, TX)
- Post pics of your BBQ cart!
- Cambro Score
- Chiminea Cooking- do any of you???...
- Cross Contamination
- Ground meat (venison) ideas??-I eat too many burgers..
- YODER Question
- High temp rib rub
- Thermopop
- She fired up the Grill! (with pRon)
- New Injector?
- Sausage Makers - Beef Casings?
- Double Farkin' ABT Cheese Burger
- Jumbo Joe
- First Pork Shoulder on WSM
- Volcano cooking
- Smoked ground chuck-STACKED
- Q-Talk
- Double Farking Cheeseburger
- Weekend BBQ wing drummettes
- Building 500 Gallon Reverse Flow Smoker Advice
- Pour N' Smoke 'N then Some (pron overload)
- Rack for aluminum pan size
- Weber q putting in work tonight.
- Took Harry Soo's Class :)
- Chorizo Fatty Masa Sliders w/ Oaxaca Cheese -- Get Down w/ the Ground!
- Brining chicken
- Meat score!
- And so it begins. WFO Build Indoor Kitchen
- Pipe for build
- Getting a Newb Started
- Preparing for 2 Shake Down Cruises
- Akorn planted in cedar
- I believe the Brethren has changed the BBQ community
- Another Bacon first timer. w/pRon
- Poll: Hot & Fast or Low & Slow
- traegar smoker ez pay
- Cube Point Leftover Frittata (pr0n)
- Butchers and Fab injection question
- macon bacon from other stuff???
- CyberCook - App for the BBQ Guru CyberQ
- The "I'm Hungry for a Flame Roasted Hot Dog but Short on Time" Method
- New cutting board
- It's Just So Hard to...........
- Kingsford Competition Charcoal on sell
- Not Q, but a great & tasty desert idea
- Double Cheese Brisket Burger, Lots Of PRON!!!
- KC Brethren...deal on spares
- Cleaning out the inside of your barrel
- Ash catcher ideas?
- Mushroom swiss farkin cheese burger
- Pink salt
- Some Crab Stuffed Salmon on the Memphis Pro
- A few pasta questions.
- Brisket Cook Tomorrow
- How much to ship the largest USPS Flat Rate?
- Brining/curing a pork butt
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Pepper & Cheese Stuffed Chicken Rolls..
- Pan vs Foil Wrapping?
- Anyone Tried Bolner's Fiesta Brisket Rub?
- Brisket Test
- Food Scale
- Trying the honey + brown sugar wrap. What rub?
- Need help with Smoker painting ideas
- Non Fishy Tasting Fish?
- lowest safe cooking temp
- Cold vs. Hot Smoke Bacon
- some pron for the weekend...
- 2nd barrel
- Is Brown Kraft Paper OK For Brisket?
- First butt - first pron...maybe
- Cantenna for Maverick?
- Brisket just too expensive
- Enjoying my Victorinox 12" Slicer (Photos)
- Any charcoal deals in So Cal right now?
- 30 gal. UDS Help
- Info for bui;d
- Belly cured and resting - tomorrow the smoke
- RD addiction HELP
- Cooking Suggestions For Lamb Riblets
- ManChops.........
- Buying wood online and storing wood
- Brisket - Central Texas Style
- Pickled pork: how long to smoke/cook?
- Grillus Interruptus
- UDS Full O Water
- Eastern NC bbq
- What's the name of the fan control system for BGE?
- Some APL Beef Ribs
- Jamaican Cajun Salmon Steak smoked on the Jimmy...ProN
- Got my new 18.5" WSM w/ Photos
- Critters I've Eaten
- Smoked apricot salmon
- Left over corned beef....reuben pizza
- Modification to rig w/PrOn of Smoked Chicken Halves
- How to keep large volume of pulled pork warm
- First beef clod on a UDS
- Sansho pepper, Has anybody tried in rubs.
- New outdoor griddle and fried tacos for dinner
- Pollo And rice on the red head
- Ya'll like my Butt?
- Smoking with Laurel Wood? Anybody?
- What kinda paint do you use on your UDS?
- A weekend of experiments
- First smoke of the year
- Just a Saturday Cook
- Trigg ribs on electric smoker
- wood only
- Masa Harina not in my neighborhood!
- Consdering adding an offset firebox to my fuel tank smoker, I have ?'s
- Flakes falling down.......
- ciotola fresca dal mare (a seafood pasta dish)
- Schwenkbraten, Bratwurst & Asparagus
- Need Help: It's Raining Now -- Water Getting in the Chimney
- smoker temp gauges?
- Salmon marinade?
- simple question, need a good answer
- 2nd cook my New/Used 22.5 WSM
- Sunny Saturday Pharking Around
- Threaded port things?????
- Best method to cook a small brisket?
- Can I wait a day to cook a brined chix
- Brisket Time-- they're cheap in Texas
- Wing Ding Day....
- Double Fried Bologna Farkin' Brunch Sandwich pR0n
- Poll Question WSM fuel
- Finally got time to cook a brisket for The Mrs and I.
- Is there a prefered size of tree for smoking wood?
- Saturday cook, 32F rain/ice mix
- Braised chuck roast in my WSA
- Creole butter spatchcocked chicken (pics)
- Paper Grocery Bags
- Epicoa Scheer Vaquero
- Replacement insulation for Backwoods party
- Smoker build progress
- Ironman smokers UDS...
- Cutting Up a Sirloin
- Easy Off/Oven Cleaner
- Smoke n Soak Chuckie
- Wanna see a pretty sight?
- Found a Tri-Tip
- Pork butt finished unwrapped.
- Iq 120
- Pecan Lodge Brisket Rub
- tonight...
- St. Patrick's Day Webers....w PrOn!
- Poll: Favorite Sausage for Naked Fatty
- legs and thighs pRon
- What are you going to cook for St. Patrick's Day?
- UDS Resurrection
- Another simple rib poll
- Radiant heat from FB
- Frontier charcoal from SAMs
- Any ideas for uds mods?
- Spicy Ahi Poke (Brethren Inspired)
- UDS Build
- Big ole chuckie and a 3 pound fatty
- Korean Wings and Pasta Salad
- Ground Elk Bacon Double Cheeseburger
- Guru intake on BW clone
- First Wagyu Brisket - Pron
- Shirley Fab. Has landed in VA!
- How To Make Your Neighbors Mad In 4 Easy Steps (Picanha!!)
- First cook of 2014, Brisket!
- New Invention? Introducing the Reuben Omelette!
- Doing some spares in this nasty weather...
- The trilogy PRON
- Full Practice Run #2 w/pics
- Help with disposal
- Need new briquettes recommend a brand
- Wife picked out a brisket yesterday...
- Need a little help with lentils, not bbq.
- doing my first brisket of 2014 (pic friendly)
- Money Muscle doneness
- Last practice cook before the......
- Blackberry Jalapeno Double Smoke Chedder Fried Egg Burger
- How do you clean the ash out your pit?
- Correct way to use wood
- Funky topping for PP sammie (pron included)
- Offset 101 video ..........
- Got down with the grind today! Lasagna Pr0n
- Bandera Charoal Basket
- How long does your UDS hold heat when done
- WSM owners,unkown bbq hinge
- Best temp for "hot" smoked bacon
- Keeping Busy
- One of my new favorite BBQ tools
- First UDS Build
- BBQ Mat for Cabinet Smoker
- Scheer Vaquero Brazilian Rotisserie First Cook
- Quick Breakfast for the week.. Not Q
- extending exhaust tubes on traeger xl, have questions
- Wife did the unthinkable.....
- The Carnitas Experiment and Jerk Thighs (con pr0n, mon!)
- Home alone - chores & BBQ
- UDS question
- It going down SF build strarted
- baby back rice
- What does one do with credit card points?
- 14 pound Packer, wings, thighs, and breasts PrOn
- Grilled pizza EPIC FAIL !!! pics included
- Belly bacon
- Guru and pitmaker vault
- Lining inside my UDS?
- Willingham's World Champion Rub'n BBQ Spice
- Fine Dinin' Fatty
- Trying new Rib glaze
- Advice wanted for heavy grill for patio
- Corned beef burgers
- Farking Double Secret Farking Double Cheese Farking Double Bacon Farking Double Burger (Lots of pics)
- My Saturday brisket cook
- Smoked Tacos Al Pastor?
- First Brisket
- Taco Salad
- First St. Louis cut ribs (w/ pron)
- Smoker sizes
- Ain't no rest for the wicked.....
- Lentil Soup w/ Homemade Bacon (w/ Photographs)
- Acurite Digital Instant read thermo?
- Kcomp vs Stubbs
- Final bacon making results - MIXED
- Smoking with Abizia (Silk Tree) Anyone?
- smoking a corned beef
- Pork Chop Brine or Prep?
- Whole beef tenderloin
- Sausages on the SF
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