View Full Version : Q-talk
- Would this beef be good for roast beef?
- Rib pics (not very good)
- What is BBQ, ???
- anybody use walkerswood spicy jerk marinade ?
- Baltimore Style Pit Beef
- UDS lid
- Exhaust Damper
- BBQ meatballs.....how do you roll?
- my ribs made me sick...
- Transporting an FEC120
- Is there still a niche for simple BBQ in the food business?
- Pork Butt questions
- Rotisserie on a UDS
- Shirley Fabrication Cooker on its way
- Butt Picnic
- Newbie: Brisket Questions on a BGE (LG)
- Was my food responsible for sick people? You make the call
- Replacement or Lay on Top Grillgrates for Weber Gas Grille
- Like butter? really?
- Grilled Cheese
- It's good to be a Texan
- The wife said the best chicken ever!!!!
- New Stumps Baby XL initial seasoning Video
- Beef Tacos on The Keetle
- Review and side by side of the wGrill wifi Thermometer from allchinas.com and the iGrill
- UDS hinged lid help
- experience with Greasy Hill Smokers
- FINALLY! Craigslist score
- Lump charcoal on sale!
- What to do with that leftover smoked pork?
- Please identify this piece of meat and tell me how to cook it
- How big of a fire box
- Look what I found
- Tandoori marinated Chicken thigh.
- Size?
- Dry Cured Elk Salami
- Mission BBQ: Proudly serving those who serve
- Veal Short Ribs - Suggestions
- UDS Part Deaux
- Grill Grates for YS1500??
- Injectors and Pork Butt?
- Cleaning Weber grates
- Grilling without Thermapen
- Old Bay Beer Can Chicken
- Inject a chuck roast?
- Where to buy meat in Nashville?
- Brisket Injection?
- Opinion on used Klose smoker
- First smoker build, R/F
- 55 Gallon Drum: What is Safe
- UDS inlet manifold
- Anyone else play "hide the money muscle?"
- Charcoal Deals
- BBQ Ribs/Butt from grocery store components
- meatloaf on a pellet smoker
- Time to dust off the Brinkmann
- UDS Lid Options Pros/Cons
- Anybody know a good chicken marinade?
- What should I cook?
- New House came with this, trying to get some info.
- sf ordered
- Strawberry Chocolate Icebox "Pie"
- Memphis Area Beef AND Babyback Rib Sale
- Let's hear your Charcoal inventory
- ...and to think i was going to BBQ sauce
- West coast Pork Steaks
- Sticker Shock
- 23.5" barrel?
- Butt Picnic Finished
- Jerk Pork Tenderloin & Mango Chutney
- Any recomendations BBQ joints in S Texas?
- Got It
- New UDS - Black Betty
- Panzanese Steak on Kettle (Throwdown entry)
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Stubb's? Frontier?
- this is discouraging
- Is it Worth the Trouble to Make Lump
- This is going on the SF tomorrow.
- Pellets for my Treager
- I Willfully Intend To Commit To Heresy This Weekend
- Anyone in the Louisville area?
- Beef Shoulder roast for Pepper Stout Beef?
- Beer, Fries and Barbecue. Hasselt, Belgium
- Rib Boiling Buddy
- Brine?
- sauce for smoked spicy chorizo
- Looking for big bags of Kingsford Comp in MN
- Great Site For Folks Who Are Into Making Sausage, Curing Hams, etc.
- I want this cooker!
- Top Chicken Rubs
- Made my best drumsticks last night...
- Bbq guru on a meadow creek ts120p
- Im sure this one has been beat to death but...
- iGrill 2 reviews
- Memphis Grill pellet smoker?
- 1st Brisket on the Gator
- commercial refrigerator smoker
- Craigslist Score!!
- ninja cooks. live three hour Spare rib cook
- One of my favorite things to do with a chuckie...
- "Grilling" Ribeyes on the WSM... (Pron)
- Meat prices
- Has anyone made a free-standing "second shelf" for your pit?
- Backwoods owns Kamado...
- Pulled pork help
- Friday Night Meatloaf
- Need some side ideas please
- Cleaning grease on cooking grates
- First time in about 7 years...
- The Most Famous Pitmaster You've Probably Never Heard Of - Fred Fountaine of Louis Mueller Barbecue
- UDS-PBC-Hanging Meat
- Cave man style chicken
- Shout out to plowboys
- Walmart Royal Oak lump
- Virginia Barbecue - Defined
- Brisket cut up before smoke???
- charcoal consumption
- Help with wood combination
- HOT and FAST in SOCAL
- Pork Butt ON!
- Kettle cookin, the chicken made me do it!
- Kosher BBQ - The perfect Pastrami
- London Broil: suggestions?
- Can someone link me to the SoCal bash details?
- New Braunfels age?
- anybody else use smoked salt?
- Fogo first look, starting today's cook!
- "Honey will you please grill this chicken real quick?"
- Speaking of Ribeye
- Finally tracked down Tri Tip in the UK
- Frontier lump charcoal
- seasoned my UDS - chucked in some Pr0n
- Weber Score
- Just started,Brisket flat and 2 butts on Boss Hogg
- How often to mop a Butt?
- Gonna Try It ......,
- S&P Rub question
- Injection Pump Gun on Pitmasters
- **sonoran style corn salsa w/beans and pics**
- Feeling small and left out
- Smoking a wild turkey breast on a weber 26.
- New Braunfels Offset??
- 5lb Boneless leg of lamb
- Pastor Pron
- Boiled ribs
- Just another Brisket flat, and Baby Back cook.
- Kettle Fried Chicken w/ pron
- Placed order for Yoder Kingman Competition
- Mother Day Ribs in The Snow (First try at Ribs)
- Pork Loin roast - how to bbq?
- You know the SoCal Brethren bash is in full swing when...
- Best of the best pork rub showdown
- 14 racks of ribs....BRISKET...and some monk balls w/pics
- Weber 6741 Style Dual Probe Wireless Thermometer
- Ain't No Thang But A Chicken Wang!
- Powdered Pig Chops (Pr0n)
- First home cured ham
- Wicken Yanks Chicken Experiment
- Rib Pron Saturday
- Cowboy Cauldron
- Big Green Egg Newbie
- New kettle day. Almost went to lowes in my undies.
- TV Dinner - a little different though
- Smoked and Stuffed Turkey Meatloaf (pics for the Kettle throwdown!)
- Maverick Probes in Stock
- Kingsford Charcoal Sale
- Royal Oak Issue
- Oak Ridge Black Ops, Secret Weapon Rubs?
- Some Beef and Chicken Today (Pron Heavy)
- 12 lb Packer
- Vintage early 1950's Cook N Kettle and Roti w Pr0n!
- Anyone have accesso to both Primo XL & Junior?
- IQ120 users
- my first chuckie
- Smokin chicken later today on the UDS
- New Weber Matertouch - Smoke from under the lid...Normal???
- Buying meat in Bulk
- Butcher paper.
- Ramblings of Newbie Smoker
- Beef Chuck Tender Roast
- What meat is best with Cherry wood?
- "Vegas Strip": I say HOOEY!
- Back yard cooks
- Anyone ever smoke a prime rib?
- Dry Brisket
- Ribs, Sausage, ABT's, and Spicy Coleslaw (Pron)
- Where to get wood in southeastern, PA
- $1.99 lb. Brisket
- Kingsford at Restaurant Depot
- Beef Ribs Planning
- Smoky/Grilled oysters
- First cornbeef/pastrami and some beef ribs
- Identify this lump charcoal
- Random Food Pics..
- One helluva good steak- $5 a pound
- Kentucky Burgoo - Teaser
- Some NY Strip Steaks
- First LSG Trailer Pit Cook
- AussieTitch you da man - tandoori chicken thighs
- Cherry Wood Success!
- beef shoulder/clod resting?
- The Garlicky, Bacony, Greasy, Cheesy, Chile, Kettle Burger...
- Packer is done
- Work brisket...
- Messy chuck
- Brisket point not perfect
- Heard a Funny Story Today
- First cheese smoke
- Meatloaf on the Weber
- First Butts
- This Is What Happens When A Dry Rib Guy Sauces For THe First Time...
- Potatoe salad?
- Some Dang Good Sesame Wings on the Kettle!
- Bean burger
- Need a good Mexican style rub
- Trader Joes Charcoal is in stock
- Best BBQ in Alaska!
- Trying to decide between ProQ frontier or WSM in the UK
- Brew and Q
- Couple of wsm questions ...
- A Southern Ring of Fire.
- Famous Dave's Wilburs Revenge
- Brisket bones
- Fried Boneless/Skinless Chicken Breasts (Recipe & Pr0n)
- What to do with a case of baby backss? Keep cooking baby backs...
- Here is my version of "ring of fire"
- First attempt at an UDS
- New WSM, first turkey, couple questions..
- 220lbs of Pork Shoulder on! PrOn only
- Meat Fest - Cookers Full
- Sunday BBQ
- Chix on the Weber
- So I have this friend...what sauce to complement PB Yardbird rub?
- Replacing burner on Weber Genesis...any tips?
- New WSM 22.5
- Temp gauges on the Kettle
- Just scored a good deal on CL
- My first time eating bbq.......
- Brisket Flat Help
- new weber smokey joe and first cook
- Humphrey's Smokers - The Cubed Pint! (Pron)
- PBC Owners in St. Louis?
- Keith's simple fried chicken mini style.
- My neighbor invited me over to do some grilling
- Kitchen cheat sheets!
- popping my brisket cherry
- butt
- South Carolina Hash
- Need some Salmon smokin' advice please
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