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- Backwoods Chubby vs. Humphreys Half Pint
- Kingsford Competition @ Costco
- rotisserie smoker
- Experimental Ribs
- Argentine Style Barrel BBQ
- Wing pron
- clearance season
- The Great Meat Divide?
- Sorry to Ask....But Which Grill
- 8 inch Golf Cart wheels for smoker
- Not shocked... But
- Stumps/Gravity Feed Chute Door
- Fist Italian Fatty
- Safest way to cross-cutt split wood for chunks?
- Thank You Moose
- bbq fried chicken breast
- Ribs, Slaw, Cornbread, Wampus Beans, & a Sundae.
- Need help with corned ham
- Smoked Corned Beef aka Pastrami (pron)
- Beef Shawarma
- Chicken , beer and smoke
- smokin at work
- Wheelchair accessible smoker or grill?
- Meatloaf on the mini...
- And another Pastrami post..
- Weber Charcoal Dividers
- Brisket and Beef Short Ribs (Pic heavy)
- Sliced Pork Rather Than Pulled
- Redneck Cooker's Class Review
- Burnin it out
- made some irish stew yesterday.....
- Weekend cook
- Pellet-fired Pizza Oven
- Bark / Brisket
- Fark Me... call in the experts!
- Another Pastrami thread
- $2.99 US Corned Beef Brisket (flats)
- Advice Needed: Turkey Legs
- BBQ regions and their wood
- A Tale of Two Butts
- St Paddy Melt
- Happy St. Patty's Day
- Making charcoal
- First brisket on UDS
- Horizon Smokers Company
- Happy Happy Brisket Day! Finally. Questions for the Brethren???
- Baby back ribs
- New Meadow Creek BX-50 is home....
- New Smoker Advice
- Log Grill - Campfire
- my awesome find
- Brisket time
- St. Patty's Day meal
- Pastrami question
- Pulled Pork Pizza
- It Ain't Luck (& I Ain't Irish!)
- I'm very proud of my son......
- Reheated brisket
- The munchies got the best of me! St Patty's Day Pizza
- I am expecting -
- Rotisserie Cayenne Chicken and Pizza
- Bacon.......
- Bandera Restore Story and Pics
- Bandera Logo graphic included !!!
- somebody told me it was St Patrick's day
- old country bbq pits
- When life gives you briskets, make pastrami!
- Operation BBQ Relief, State leads.
- What's The Best Vacuum Food Saver?
- Question about Plain UDS Lid Fit
- Pop-Up Shelter Questions
- temp guages
- Technology and BBQ: A good thing!
- Kettle Pizza Deluxe vs Blackstone
- Brisket (like a), #7
- "Different" way of cooking brisket
- Stoker non wifi worth buying?
- Question for Lang 60 owners
- Shopping Tip: Sprouts Weekly Deals
- Where to find a 55 gal. drum for a UDS? Question answered, but still have a question.
- Using a rotisserie on a Weber keetle or UDS
- Anyone cook on a Custom pits a-1 competition smoker
- UDS thermometer
- Looking for a little help with a kamado pot
- Lang mods
- CyberQ Wifi Ramp Question
- TGIT-again
- Second Generation Prototype Vertical
- BBQ rookie in need of help..
- Onions in the firebox
- Johnny Trigg's New Uline Product
- warped door???
- Big Jambo Sandwich
- Stainless draft intake homemade pron
- Skewer Mod Needed
- charcoal stocking
- JT's Lang 84D Restoration
- [Q] Meadow Creek & BBQ Guru setup
- Chicken Spatchcocked and Smoked. Highly Disappointed..
- Input wanted on this rig
- Gravity feed smoker build
- Any brethren in the Boca Raton, Fl area. ??
- Pork loin roast bone-in, #5
- What to charge for Q?
- cast iron skellet
- Is Spatchcock Chicken and Butterfly Chicken The Same Thing?
- cleaning grates
- Length of pig
- Burnt ends ...... - need help
- Dimensions of G2 Chubby Cooking Chamber
- The "Stall" Cures?
- Long Island HELP! Blues Hog
- Brisket flats stiffening up immediately after pulling?
- building barbecue/smoker
- Favorite Pork Tenderloin Marinades/Seasonings?
- Looking for wooden UDS cart pics
- Happy's Reverse Flow Build
- Newbie UDS question
- My Big Table for the Green Egg ;-)
- Anyone teaching non competition bbq classes?
- Small Carry-on Cooler Good for Air Travel?
- Compression latch for WSM door
- Philly Beef-Deeetroit Style!
- Smoke Absorption
- Time to make the Pastrami
- First time brisket
- CyberQ Wifi Infrastructure Success
- Paul Kirk's BBQ class
- The Stall ...Explained here
- Chuckles
- Anybody more food purchases while dieting?
- Quit My Job to Cook BBQ Full Time!! Gonna Get Weird :). (pics)
- who has the online store??
- surprise for co workers (pics
- One last rib poll. to sauce or not to sauce.
- Craigslist Score!!! (and got a bit(e) more than I bargained for)
- Anyone ever cook Darling Downs Wagyu?
- RO Lump Sale @ HD
- Rust-Oleum High Heat Ultra?
- Smoking with Wood Embers
- best high temp satin black paint for my lang?
- Smoking some salmon...
- Thermometer
- Help with mods on WSM 18.5
- what to smoke with no notice
- wang pellet burner clone.
- Different kind of thermometer question
- Picked up some new charcoal
- Need a good bbq book to read
- Not BBQ'n, but grillin....
- Pitmaster IQ 120 temp off?
- Any Brethren Own a 'Cue Joint in Central Oklahoma?
- How long on one load of coals on 18.5 wsm?
- Pit Mods
- Quartering up a pork butt
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- 9lb. Picnic Shoulder on UDS -advice
- What kind of water heater in cargo trailer?
- Black & Decker Alligator Lopper review
- Open box Thermoworks
- 1st Time Makin Bacon pRon & questions
- how much food do i need?
- charcoal in bulk
- Can you return a smoker to Home Depot that's used
- Crab Apple Tree Wood?
- Ribs Smoke Ring Problem
- first butt
- Kingsford Comp is back at Costco
- 1963 -'67 Weber Kettle...w..Pr0n!
- New Smoker
- Prime brisket from a fellow brethren with pr0n!
- Tri tip cooked like brisket?
- The UPS Man Cometh...
- electric vs burning something
- Smaoker Math and FB to CC ?
- Probe temp limits?
- Weber One Touch Gold - Ever On Sale?
- Whole Hog Cook (pron)
- How Do You Clean Your WSM and/or Gasser?
- Brisket Question
- Peppered Cow on ribeyes
- What do DO when ribs are done early
- Smoked chicken livers
- a big fat turtle
- Boneless Butt
- New Insulated Cabinate Smoker
- scrapple
- Pastrami
- My first go in the UDS
- Tri tip OR Santa Maria vs. SM Peppered Cow
- Ash Disposal?
- Lump or briqs for my uds
- UDS Thermometer
- Royal Oak lump on sale
- I really really need your help.
- Uds pork butt w/Pron
- Diffuser plate w/ uds question
- Mixing Cure for Bacon...Check My Math
- French Brisket Day
- 1st Pork picnic and a fatty.
- Brisket and Pastrami
- Buying Wood Splits?
- Maverick and foiled but
- What does Whole Hog taste like?
- Impressive
- What is this BGE worth? (pics)
- Must be loosing my will to live.
- any bretheren with a 2014 WSM?
- Grilling action, #1
- Homemade rub for chicken thighs?
- 1st UDS Cook
- 3 CHILIES (pronh
- Smoker build Progress
- Chuckie!!
- Wsm 18.5..
- Tournament time brisket. Go State! (Pics)
- Pastrami question
- Seasoning the new grill w/ a fatty
- How does this ball valve work?
- March Madness Ribs
- Saturday Basketball Watching Ribs
- It's That Time Again - SF Build
- ANother DFW Brisket Sale
- Pitmaster Q3
- 2nd Cook on the PatchedUp Bandera
- Built an IQ rainbox...
- picked up a flank steak today
- nothing to see here, move along *pics
- Tequilla Lime Tri Tip Tacos
- Tri-Tip Revisit & ThrowDown Entry
- Brisket injection
- Wedding Pulled Pork Logistics Question
- Injecting Brisket
- $50 Craigslist Smoker..
- Butts for 80 (Pron)
- First Shoulder Blade Smoke Out (PRON)
- Burger Night (Pron)
- I need help of seasoned q'ers!
- Bracketology
- Pork Ribeye?
- Trouble with wsm.
- Waterpan or no water pan?
- Question for all you wood cutters
- Steak in the Neighborhood.
- First Picnic For Pulled Pork (Pron)
- Ras El Hanout rub
- Carbon Monoxide
- Spring Rib Cook with Pron
- Another Low Temp Question
- New Weber
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