View Full Version : Q-talk
- How to keep hamburgers from shrinking on the grill?
- what metal should I use?
- FrankenQube
- Chicken marinade with vinegar?
- They're ALIVE!!!! 2014 Edition -- Garden growing tips, tricks, pron
- Chicken
- Brinkman Cimarron Deluxe
- Great day for RIBS
- Weber Kettle Cast Iron Grates
- Cutting a brisket in half lengthwise
- L'eggo My Chicken and Waffle Double Cheeseburger!
- First chicken attempt on UDS
- Whole Hog Class in Massachusetts?
- Yet Another Shirley Fabrication Masterpiece
- Pretty Sweet Day! Smoking on the SF pit and more! (Pics)
- Is this a weber WSM?
- Weber Kettle Gourmet Grill System
- Uneven Heat Distribution with Primo
- Reverse Sear Caveman...If you're not doing it
- Weber spirit e-310?
- Habanero Death Dust WANGS!
- 2013 BBQ Person of the Year
- Just a Couple Pics I Like.....With Pr0n...
- Maverick 732 Holder for WSM
- Help me with my charcoal learning curve
- I'm finally living in Weberville
- Best price on a digi q???
- Tri tip tonight
- Redneck French Dip, OMG - sorry no pics
- Which controller
- Selling a UDS
- Two 18.5" WSMs -- Two Different Smoking Styles (Advice Needed)
- Why did it take me so long to do Beer Can Chicken?
- Looking for a website
- ManChops Test Cook 01
- Pulled Chuck Roast again!
- Delivered yesterday
- Another one for the Backwoods folks...
- Natural Grass Fed Steaks - PrOn
- First 50 degree day in 2014 for us
- bacon weaved pork tenderloin
- Australian " Brisket". On the bone. (Pron)
- Sweet and Sour Mix
- Pulled Pork on a Cold Day
- Birthday Gift ideas?
- GrillGrates for Weber Genesis (EP-330)
- How to build a sandwich?
- COSTCO: Kingsford Competition Sale
- Dad's 60th Bday surprise...
- Minion Method in offset
- Myron Mixon's Class, Awesome
- a few cooks ive done on my new LSG 42x24 offset
- Thermometer?
- At a BBQ class
- Need a wood smokers help
- Maverick 732 is Reading 70F Higher than Actual
- Door gasket spacing
- UDS cover?
- What do you suggest for a camping grill?
- Full Wild Ham Leg advice
- just a little dinner, grilled pork chops *pic
- Brisket and 75f
- Cooking on my Lang
- brisket leftovers
- Not sure about this pig
- What to cook this weekend???
- Anyone ever tried meatheads memphis rub?
- Did my first Pork Butt on a WSM w/ Photo
- Chicken legs
- Beef short ribs - how?
- Idea for gear heads
- Good brisket, I mean Good morn in'
- Pork loin + grill= Smiles from the family
- Brisket question
- UDS question
- Abt ?
- Pitmaker Vault damper plate
- First Fattie
- How to Season A New Pit???
- A Texas Steak
- Reverse Caveman drum sticks! This is for you Cfarmer...W/ Videos
- need a baked bean recipe
- Anybody have a mobile table for an XL BGE?
- Had enough of the WSM, help moving up
- Pork loin w pron
- Edge Pro Apex owners?
- How to tear up your Primo Oval in one easy lesson...
- pastrami
- Kamado style cooker
- Stalking up on corned beef for pastrami
- Tappacue
- Pastrami Tri Tip
- vertical gravity build question
- what would you do?
- Smoked tomato Bloody Mary thoughts
- A quickie in the Party....
- Tips for getting pepper to stick to my bacon
- chuckie with PrOn
- Black jack oak and peach tree wood
- Chicagoland folks...anyone make a BBQ sauce similar to Portillos/Carsons
- Calling Cowgirl
- 10 Pound Pork Loin -- Need Recommendations
- The Best of the Best - Right Here
- Don't judge!
- Boneless Turkey Breast Roast
- Reheating Brisket
- Restaurant: Impossible does BBQ ?
- Need thoughts on best wood seasoning method
- Something healthy ?????
- Insulated vertical smoker opinions please
- Kamado for $499 at Academy Sports
- Classes specifically for Q on a BWS or similar smoker?
- Mediteranian Lamb
- Good source of wood in Chicago area?
- ATC on a LANG?
- Anyone Ever Smoke Cornbeef?
- New weber design
- Some Pulled Pork Rellenos
- Accesories
- Finally unpacked the new gasser today.
- Pros and Cons with Pitmaster IQ 110?
- Need Wood (Riverside,CA)
- Just beginning smoking - restore old New Braunfels offset or not?
- Shirley Fab Invades MS.
- Issue with New Weber Mastertouch BBQ?
- Please help me with fire management
- Temperature Differences in a WSM?
- UDS - 1st Build questions - UK :-)
- Pastrami, yes, another post about lunchmeat
- New UDS
- No cook this weekend.
- Wanna see some pork pr0n?
- First fatty in progress
- fec-120 owners your tips and suggestions
- Weber otg paired with smoke ez
- 10 week old ribs!
- Kraft Original BBQ Sauce - recipe?
- Looking for a wood source
- Craigslist find, good deal?
- Warming Brisket
- Things that make you go Hmmmm
- A GREAT start to the weekend!
- My UDS build
- Question about Brisket and Sous Vide - an experiment
- Intro to BBQ Class for Charity
- 110q Pro rolling coolers @ Costco for good price..
- Ultimative Brisket - Any idea ?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- I Finally Know How You Feel
- wish me luck guys.....
- PP or Chickies
- Cluck one, Cluck two! (pron)
- UDS Air Intake
- Looks like a pretty good deal for 2300.00
- Brisket & Pork texture
- I can't believe ive done it... HELP
- Rib Roast in a Gasser?
- beef back ribs worth cooking
- Just orderd this for work... (CAN'T WAIT)
- brinkmann trailmaster limited
- Vegeta
- Ruhlmans Dry Cure....question
- Hey Landarc! Suggestions?
- Nice little surprise today
- rib poll time- how do you trim ribs?
- Drippings on coals
- Who's crazy...me or the wife? Vacuum pack question
- Pitmaster IQ 110 Error Light Question
- UDS noob pork butt
- Just a torch test and chicken experiment (very successful)...video and pics
- Red beans - teach me how, please!i
- Breaking in new Humphrey's Pint
- Risking my Tuna
- Insulated smoker (Wet or Dry)
- My new ThermoPop came w/ a Treat! (Photo)
- Craigslist Weber Performer
- Cookin on Corn Cobs
- Spicy Honey
- Only 2 things come outta Texas....
- Lump Charcoal Question
- The Answer Is Blowin' In The Wind
- Lump vs Briquettes
- lamb rib question
- To rack or not rack, that is the question
- Help on Weber 22 kettle smoke
- Fresh cut plum tree
- Pulled Pork bark
- Looking for a drum, to build a uds.
- Gettin the itch
- Log Lighter for a Log Eater
- I don't say it enough. I love my egg! Pron
- Cajun Bandit Rotisserie Ring: Questions
- Beef Stir Fry and Fried Rice one the griddle NOT Q
- Brisket on my new WSM 22.5
- Craigslist item in PA? Any value?
- Flat vs point corned beef, plus sides?
- Chimayo Vs Ancho Chilli Powder
- Klose or Engelbrecht non smoker grills opinions wanted
- Refrigerating a Brisket
- loading wood in gravity feed
- ohhh the stall...
- just keeping the rust off during a rain *pics
- Big Thanks and a Question...
- Do you smoke or grill your hotdogs?
- My 1st UDS Build Journey (Pron heavy)
- Elgin SC
- COS on Craigslist for $50 -- Need Advice
- Wet charcoal... solution= WSM retort!
- Rubs
- CFS (Pork Shoulder Blade Steaks) on a UDS
- Anybody from Texas?
- First UDS
- Just a Brisket
- Seasoning Wood Inside
- Corned Beef on the Drum
- Beef: A tale of 2 cuts...a tri-tip and a short plate! (The Tease)
- Burnt ends and butt
- WFO Cooking: Wagyu Tri Tip. Bacon wrapped Jalapeno & Bread. PrOn Galore.
- Lobster and Salmon
- My first UDS build project
- Think It's Time for a Weber
- Sait Patricks day BBQ
- holding meat a few days
- Gotta Love St. Pat's Day
- My New WSM is The Bomb
- New to UDS
- Small Butt Today
- Just Some Ribs....With Pr0n!
- Small Brisket w/PrOn
- How high a heat on a UDS
- Have any of you weighed a pork butt before and after a cook?
- Chilorio
- My Turn - CornBeefStrami- Pron
- Corned Beef Help ?????
- Just picked up my first heavy metal rig! A Lang 84D!!
- yesterdays brisket cook and an interesting observation
- Butcher paper
- Guinea Fowl Gettin Fed in the Med.
- Wild Hog Cook
- 14.5 WSM + 30 gallon drum = kinda awesome
- Brisket question kinda weird....
- Duck Pastrami Sunday (w/ PRON)
- Firs rib roast
- Lamb ribs
- Finally
- Head Country BBQ sauce
- Vintage Berkel Meat Slicer
- My IQ110 stinks
- Loin back ribs
- Frankenstein Babybacks on the Kettle w/ Pron
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