View Full Version : Q-talk
- Calling all pellet heads
- First Attempt at Brisket on the UDS.......SUCCESS!!!
- Pork shoulder picnic roast/pulled pork on Weber OTS
- 1st pork butt
- Beef short ribs: boneless vs bone-in
- Another Source of Butcher Paper
- Pulled Chuckie Tacos
- UDS using refrigerator magnets
- New Backwoods G2 Chubby
- Brisket collagen conversion question
- 1st Brisket on the Stick Burner
- Is it just me ??
- One last UDS paint question
- My try at BluDawg's Brisket
- rib wrapping question
- Need Some Porkly Help
- Thin Blue Smoke
- Low and slow vs hot and fast
- Po Boy and Fish Tacos
- Kamado vs Offset
- Smoking technique question
- dino bones, pulled pork, fixin's *pics
- Pork shoulder cook HnF?
- Prawns& Mussels, holy basil&Shagdogs Bisque
- Rotisserie drum smoking test! 1 yard bird gave up his life
- Chicken - smoke or bbq??
- Ah, Steak night!
- Had to wrap brisket early
- Chuckie Sammich and Burnt Ends
- Grill mat? ABT's???
- New probes for my guru
- Frustrating Cook.
- Resting meat...wire rack vs plate
- Mushroom help needed
- Born on the dark side...
- First cook on the new Lang
- First extended cook on home built smoker
- Bacon Candy
- Black Stone pizza oven deal
- Vent Time??
- Point versus flat
- Baby Backs on the Pit Barrel Cooker
- Grilled Chicken & Asparagus
- Greek Roast Leg of Lamb Pron
- Baby Weber WSM
- Reverse Flow Smoker Help
- KC Style? Really?
- First Time Caveman Steak
- Weber tabletop gasser
- Please help me
- First Cook on My Shirley Fabrication Smoker
- Pork shoulder rest options?
- Slicing Brisket???
- Just cause Ribs
- Joining the SF club...
- Montreal smoked meat-this should work!
- Double Down Carne Asada
- Smoked eggs
- Wangs!
- My first gasser, the big easy
- It's not just for meat. When do YOU use a stacker on YOUR cooker ?
- A Sunday at the shack
- Escuche las Golondrinas
- Ribs from last night...
- First attempt cooking a fatty
- Marinade for shrimp
- Latest SF mod
- Butcher Paper
- Smoked Meatloaf
- Pork Rib Roast and wild leeks on the kettle...pron..
- Bad day for me and my egg
- Smoke in the wind
- Chicken and country ribs
- 500 Gallon Reverse Flow Build
- Quick UDS building question.
- King Mackerel
- Weber Parts
- adjustable grate mods?
- Brisket cook on my Shirley Fabrication Beast
- My First Fatty(s)-Venison
- Modified UDS question
- Steak and taters.
- Client - "do you want a grill?" Me - "Is it a Weber?"
- Table for UDS
- First Butcher Paper Brisket
- My First Kettle Cook - Questions & Pics
- My CL Score
- Finally got a CL score
- Success at our biggest cook yet w/pron
- Elm wood for smoking?
- Ribs on BGE
- Building a new home . . . .
- a seafood medley in the stainless oyster shells
- High heat paint question
- Spring has finally sprung...pron
- Stl Ribs and Tips on the UDS
- Rotisserie Chicken
- Steak Fajitas - cast iron grill wok in action!
- SF Smoker Shipping Experience
- Wire shelf racks for cooking?
- a few chops on the El Dorado
- Got the call, I'm on deck
- Smoked Bacon Onion Rings
- Beef back rib tenderness
- How much tuning plate clearance
- Pork Loin advice
- North Atlanta Prime Brisket Alert!!!
- Homemade Sriracha Sauce Pron
- Vacuum sealer recomendations
- Pork Belly meets the China Box
- Making Bacon - Did I do something wrong?
- Remote Thermometors (like the maverick)
- Phosphates
- Second Round of Pies From the Blackstone Pizza Oven...
- Addicted to Simply Marvelous.
- Smoking With Cherry
- How About Dogwood?
- Thermapen Service
- "A" Brownie CL score
- High pork prices - 7 million pigs dead in the last year due to virus.
- Grill (charcoal)
- Brisket gone wrong
- calling all guru/stoker users
- BBQ Pellets now available bagged or in bulk!
- Vertical smoker build in progress
- Another Stainless Cabinet Conversion?
- Diamond Plate Pits?
- Loose Sausage Fattie (My First & with Pr0n)
- Prefered Fatty Cooking Temps
- What does that mean?
- Cleaning
- Aaaaaah! My Eyes! humor
- Chicken on the Hydro-tisserie, prototype #1
- Burgers and Chops! (Pron)
- Trailer with different pits on it?
- For the Bbqgeekness in all of us.
- Question: Bandera height
- Whole Hog at Restaurant Depot
- A mess'o'chicken
- Where to get a Whole Pigs in the Dallas, Fort Worth Area
- Ribeye suggestions?
- standing butts on end
- First WSM arriving tomorrow
- favorite way to prepare/eat leftover smoked turkey
- High Volume Cooker
- Broil King slanted grates
- So I looked in the metal bin when I did a dump run today...
- Anyone got pics of a Lang 48 or 60 loaded with food?
- cheap kettle + smoke + chicken =
- Oakridge Game Changer vs Kosmos Chicken Soak
- Sunday's flat
- Smo-boiled pulled pork! Beware graphic pr0n inside!
- reverse flow question
- Smoking Question
- Some no money shot Easter pr0n!
- Is this worth $30?
- I drove by a kettle with a free sign on it...
- Re Heating BBQ for 30 plus
- first time pulled pork
- Home made smokers
- Favorite Fatty Flavor
- My local meat market just asked me to BBQ for them!
- Anyone have a big easy?
- Has anybody stuffed a pork loin with pineapple?
- Pear
- Assassin owners.
- Mesquite?
- Grilling with Cast Iron Skillet?
- Some Grilled Quail
- Pastrami and Chicken.
- Redneck build from CL
- Fatty with a Bacon rub Crust.
- Memphis CASHsaver Certified Angus Beef Brisket Sale $2.98/lb
- frozen glaze questions
- chickenmaster grills
- Bone-In vs Boneless Pork Butts, a newbie retread topic
- 1963/64 Red Weber Kettle...with Pr0n!...
- 4.3 lb slab of beef short ribs on PBC?
- Smoking whole sandwich? Good idea?
- Decent cook for me coming up May 10th
- Meijer Pork Butt on sale
- How's the price of beef where you are???
- Mash Taters
- Am I the only one that hates chicken lol
- Made a hunk of charcoal (literally)
- Kroger - Butts n Ribs
- Stumps Owners- talk to me!
- Anyone know external diameter of Weber kettle lid?
- Burnt Ends - Why not cube before smoking?
- Weber gas grill
- Which welder
- First fatty
- PBC Fatty and Pork Loin
- Stick burning UDS rotisserie test.....Passed!!!
- 18.5 inch wsm help
- shagbark hickory bark
- Yardbird Rub
- Seeking advice on which smoker to buy
- Jiggy with the piggy
- Double Portobello Caprese "Burgers"
- Brisket on the Egg
- Wet aging brisket please help
- Non iodized salt in rub?
- Thanks to davefan360
- WSM Newbie Questions
- Fire Management for Sleeping
- Wrapping Butts for the Sake of Time
- Teriyaki Pineapple Chicken Kabobs
- Newbie Question
- PigSticks & Bacon Onion
- Kamado Vent Mod
- Kingsford Sale at Home Depot
- injecting ribs?
- Score on 20 lb bags Kingsford Charcoal
- Swedish Pulled Pork
- UDS build ?
- Steaks 4 Lunch
- Boss hog has arrived from Shirley Fabrication
- Cherry-Couldn't Wait
- How hot is your kettle
- Weber 26.75 now or wait
- Is this what bacon should look like before smoking?
- Grocery Store BBQ
- How much tending does a pellet-pooper require?
- beef flat/brisket
- Who uses pans?
- Reasonably Priced Custom Smoker Cover
- Tri Tip
- Grilled Pineapple
- First Cook on my Weber Kettle.... Yum!!
- UDS advantages?
- Step by step chicken thighs (impossible to screw up)
- So I signed up
- Pork Prices in VA... Do What??!!
- Happy I can find tri tip a little easier now
- Shirley goes to war....
- Time Crunch, Hot and Fast Butts
- Luhr Jensen Little Chief Smoker
- airflow question on intake.
- bark vs no bark
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Yoder trip
- G Town Bash - Charity 4th Annual St Augustine Bigmista BBQ
- Cooking the Night Before
- Timing for cook tonight
- Bacon Wrapped Onion Rings
- A temperature question
- Need some input from my Brutha's
- Charity "Chopped" Event
- Wind Issues?!
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