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- Spanish gardens taco seasoning.
- Check out my game plan and see if I'm off somewhere please!
- Another masterpiece from Shirley Fabrication
- Brisket dropping temps
- Been a busy week!
- Did anyone mention Döner?
- UDS Build #1
- Wood chunk placement
- How long can I keep St Louis ribs warm
- Drum dolly options for UDS
- Hephaestus Patio Pro
- Breaking in my BPS, Fatty Pron (pic heavy)
- 1st Brisket Packer attempt
- Chicken cook tomorrow
- Need brisket advice quick
- Flank Steak Sliders with Jalapeño Cilantro (Texas in a Bowl) sauce
- Pre-Memorial day dinner
- HELP!! I think I screwed up!!
- Gluten free pizza dough?
- Please help - new offset w guru not getting up to temp!!
- All Beef Fattie ((HERASY!))
- Soda as an injection, & marinade
- Southwest Cheese Burger
- Arby's TV Commercial is 13-Hour Brisket Smoke
- Initial CyberQ Test with Pitmaker Safe
- 8 hour unsupervised brisket on WSM
- Up @ 4:30 prepping a brisket...
- tel tru or weber thermometer.....
- morning farkers let's cook!!
- First UDS
- First time butcher paper brisket
- Opportunity in SE Ohio
- West Coast SF Memorial Cook
- First St. Louis ribs ever attempted
- leg quarters for 1st Birthday
- New grill!
- smoke'n Beef ribs today.
- which of these technique options for thighs on the wsm ?
- PSB to take to the bar (Pron in progress)
- Maiden Cook with CyberQ + CyberCook App on Pitmaker Valut
- Ole Hickory Pit blower problem
- Mexican whole chickens on the smoker.Pron.
- Salad for the Discerning Barbecuer...
- Plugging a probe
- 1st Craigslist Buy..
- beef prices and dought. big rain coming ?
- flat..point..or packer?
- pittmasters marathon
- Los angeles area.. WSM 18.5 on Craigslist
- A rack, some beans and a few sausage
- Bacon wrapped cherry tomatos
- Smith's Smoked Sausage Rocky Mount NC. 7 days. Is it safe?
- Charcoal Burn Times and Temps?
- Butcher paper Question????
- MARKETPLACE CHICKEN RUB Recipe
- Tidewater Virginia BBQ(w/Pron)
- Brisket and Wild Boar
- My Adventures in Meat Cutting... Long and pron heavy
- send me pics of thermometer place plz
- cooking for a party questions... help!
- Publix Spare Ribs $1.99 pound
- Wow, yield on pulled chicken.
- Does heat loss = Moisture loss?
- Noob in distress!! Chicken on offset with hickory?
- Forced to Try Pecan
- 2 Boston Butts
- Packers in Amarillo
- Ribs and Pork Shoulder
- Brisket on the UDS w/ temp logging
- Red, White and BBQ Competition Pics
- Ribs: pull back in both sides...
- Meat Placement
- Prime Ribeye with Pron
- Craigslist Score!
- Lateral play on kettle lid?
- Oxtails in the Crockpot
- I'm bored, time for a poll. how to you set up your kettle......
- Chuckie fail
- Spares on the UDS
- Coppa and Mozzarella Pizza
- First fish grill! with pron!
- First fish grill! with pron!
- In a pickle
- Free Tank(s) score
- Can You Buy Brisket Point
- Bacon action
- Newbie needs some advice
- Rookie stickburner question
- Copper River Salmon & NY roast (I think)
- Rotisserie Prime Rib Surf & Turf Pizza
- Meat Induced Coma...Fading Fast...
- Rack of Pork - Yeah!
- Grinding the rub to a powder?
- If you did NOT buy a $1.29 butt at Harris Teeter
- Today's dinner....Hyena Brisket & TaterZilla....................
- Peachwood Smoked Ribs
- Eggplant salad
- My Mini-UDS Project.
- Paella on the New to Me Weber 22" (PrOn)
- Firing up the new smoker.
- Pizza-Homage-The King (pron)
- Workin on my 1st UDS
- Help! I keep burning my Pizza
- Can I MOINK?
- First cook on Shirley Pit underway - Memorial Day Brisket
- brisket cook underway
- Big Party
- ribs and thighs. help me choose among these woods and rubs ?
- One of THOSE mornings
- Popping the Cherry on New Weber OTG with Pron
- The biggest decision of the day - love these days!
- Advice on Small, First Class Charcoal Grill
- Latch Leak
- Steak and Grilled Corn pRon
- First smoke with WSM: Memorial Day '14
- Brining Fish
- Montreal on pork, yes!
- When I cook ribs I like them better the next day.
- The Perfect Day
- Are there any charcoal sales this week?
- I'm smoking bacon above my pork butt.
- Pop Can Chicken
- Redhead Score
- Rack of pork, to sear or not to sear? + pointers,
- Please help - spares not yet thawed!!
- Pork Loin Back Ribs - How long on the Weber OTG?
- Baked spuds on the WSM: AWESOME!
- 2nd smoke this Weekend (pron )
- trouble finding tri tip
- The Art of BBQ?
- A new twist on burgers....Rotisserie stuffed cheese burgers
- Is this smoker *too* full?
- Weber OTG too hot to handle. Any mod suggestions?
- Beef Back Ribs help
- Best Ever Baked Beans
- Raining on my parade...
- Cook off injury!
- brisket cook to end the weekend
- Need some help pricing BBQ GEAR for Chambers
- turkey breast
- I wasn't planning on buying meat today...
- Reheating whole brisket - on smoker?
- A UDS and a EGG Memorial Day Q.
- Where/How do you store your cooker?
- I really need to stay off Craigslist...Brinkmann Cimarron...Mod Journal...
- Whole Chicken, taters, Asparagus w/pron
- Whole Pig Roasting
- First cook on my UDS going on now
- Ground chuck prices.
- Baby back ribs
- Best way to measure grate temp?
- memorial day ribs on uds
- Ribeye Chermoula
- Reubenstini & Reubanzza, Happy Memorial Day
- Not as planned...
- First Ribs On the New YS640
- Hot and Fast Brisket on the UDS
- Beef Ribs, Turkey Wings, and Corn on the Cob
- Some Farking good chicken and a butt roast
- How do you store and apply your Rub's?
- Thinking i am sold on lonestar insulated cabinet smoker
- Injection Needles
- Spares on the egg
- Just Pulled The Trigger...
- publix sale on spares cooked up!
- Storage for Grill Tools, Charcoal, Accessories, ec?
- Reheating a rack of Saturday's ribs?
- 100 gallon reverse flow build
- First ever baby back cook
- I love my Shirley smoker! (Even more now)
- Rack Cleanup Tips?
- Favorite recipe from a BBQ book?
- Pig Pickin' magic
- 18.5" WSM fuel use
- thanks to administrators! !!
- First cook on vault & burnt ends
- Gratuitous weekend food pr0n
- Pitmaster q3...any reviews???
- Roasted chicken rice casserole (slow cooker)
- Odd fuel idea???
- Buckboard Bacon -- Money Muscle (Photo)
- Millionaire Brisket with Coffee and Beer Mop Sauce
- New Rec Tec and ribs that were "up a level"!
- A Completely 'Clean' Brisket?
- Better smoker under $400 than WSM?
- Memorial Day cook. Quick and Easy.
- Hot Dogs and Breakfast....I'm getting carried away
- Did I do something wrong?
- Smoke Day.
- ribs in the oven
- Smoke shack
- most often, it's the simple things that please me the most.....
- i need your help brethren
- Griffin’s Old Virginia Red Barbecue Sauce
- Bringing Eastern NC to the PNW
- Pasta for Breakfast?? Not Q, but could be...
- Humphrey's user question
- Memorial Day Triple Chili Cheese Burger
- Memorial Day Smoke
- Loin backs really thick, trim?
- Anyone see BBQ Pit Wars this weekend?
- Tried out my Old Brinkmann Trailmaster for Memorial Day
- The rub killed it... what's your favorite for pork ribs?
- I'm done Buying Blues Hog
- Memorial Day weekend with the family
- What to do with leftover pellets after cook?
- First brisket of the year...
- PBC pork butt
- Pavers or cement pad(slab)
- One good turn, deserves another
- NC BBQ history lesson.
- Grill materials Aluminium vs. Steel?
- Kabobs last night, w/ Pron
- Mini WSM Pork Butt
- lasagna advice needed
- Brine
- using Rib Racks on the WSM vs laying them flat
- Time to smoke
- Brisket on Weber 22.5 kettle?
- Rainy Day Smoke
- Dizzy Cowlick on Pork Shoulder
- The mailman brought some new rubs
- Favorite wood for Chicken?
- Buckboard Bacon with Pron. First post.
- Advantages of an insulated smoker?
- Is it a Smoker or a Grill
- Home Cook - don't be lackluster
- Was I taken: Weber Project
- Leftover quick tip - sorry no pics
- Silver skin, what's the trick?
- Imperial kamado... Help
- First WSM Smoke .... Chicken Recipies?
- Large reverse flow: not much smoke flavor?
- Great to be back!
- FEC 100 VS FEC120 for Catering
- Clay Pot Repair?
- What would be some good uses for this?
- mods seem I'm to follow?
- Sauced My Ribs Again...
- Side Chute or Rear Chute
- Pit Temp Controllers
- Craigslist item - WOW!
- Dumb question
- how long for a small boneless butt
- Comparison of Low/Slow Versus Higher Temp Results?
- Help choosing a vertical smoker
- 13 hour brisket commercial
- Warming Racks For Smoking BBQ
- First UDS build
- catchin, cookin, and consumin this memorial day -w/pics
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