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- CustomPitsVA Feedback?
- Not a Bad Way To Start The Work Week
- UPS left me a package
- Hmm...reverse sear overdone!
- Storing rubs bought in bulk
- Are sirloin roast good to smoke
- How to cook a whole hog so you get a variety of flavours/textures
- trying to build framed cooking grates
- Reasonable brisket price
- rib membrane
- Question about rust
- Burgers - Eggs? Bread crumbs?
- Inection Question
- Who likes Caribbean style curry chicken with potatoes?
- POP QUIZ - serve 'em mopped? or serve "em bare?
- Metabolic Accellerator
- First set of St Louis Ribs
- A few questions regarding grates
- Too much charcoal
- Well... I pulled the trigger.
- Pit thermo and Maverick pit probe not within 40 degrees of each other
- Need a good knife-Suggestions?
- Pre-cooking butts....
- Do You Scrunch Up Your Butt?
- A 'Thank You' to the Brethren
- Today's Scooby Snack
- Newbie Question
- Spares and St. Lou's both $2.49/lb. - which to buy?
- Smoked Cabbage Recipe?
- Mixing up a marinade for skinned thighs.. ProN
- HELP!! Pellet Smokers
- BBQ pit ideas? Smoker.....
- Prime Choice or Grass Feed?
- Mini Smoker
- elections in south Alabamer
- Need a new gasser
- Thanks to all those who offer advice
- Best Charcoal and longest burning???
- water in offset
- Chicken
- smoked ribeye
- Uggg should I cook it?
- Beef Ribs Tonight
- wall street journal writes about smoking
- Did a brisket last weekend, man was it good.
- New wood pellet smoker... Opinions
- Any R & O Cube Owners Out There?
- Tough Weekend with my Yoder
- Shabu ~ Shabu 'Turds.................
- Graduation Cook Finale
- 1960's Kamado Hibachi Pot
- Fred Flinstone called
- Finally finished my build!!!!!
- BeefEater Discovery
- Boston butt smoke question
- Competition Question-Preferred Wood
- onsite sanitizing for dishes
- The Perfect Steak
- Maverick Silicone Grommet Probe Mod...
- Boston Butt-Meat Choice?
- building a controller for my smoker..
- Shout Out To Bigabyte
- Rib advice
- KC Area Brethren
- Alton Brown: Steak on coals vid
- Smoking Ham hocks
- 12 racks on a XL BGE
- why more than one smoker?
- Lang 84D restoration update
- Briquettes vs. Lump Question.
- Barbeque Pit Boys
- BWS Fatboy first cook questions
- making bbq sauces... when can you call it your own recipe?
- Anyone here tried Pork Barrel BBQ's All American rub?
- Smoked Chuckie on 14.5" WSM
- Molasses Butt
- Science of BBQ
- My first post: canadian bacon
- pulled beef
- XXL Egg
- What is her/his name? Are they a backyard or comp pit?
- DANGit! Reverse sear failed again!!
- Tips Needed For Hiding Streaking From Injection
- Brisket Mac Sandwich
- Loose Lipped Lucy's!
- RO Sale
- Don't really need all those kettles, just one 18-1/2"............
- WSM Snake Method
- storing meat with a food saver
- Injection
- What's happening in the Cattle Call?
- Rub recipe tweak
- 55 gallon drum
- nutrition question
- vertical offset question
- Just bought a Pork Butt
- Ceviche de pescado....( Maribels recipe)
- Aaron Franklin’s Butcher Paper Brisket
- Weber performer gas ignition question
- Another UDS lining question
- Best Insulation For a Smoker?
- RF Offsets - Warmers
- Question for Water Smoker Owners
- Alton Brown Going Caveman...
- Water Pan for horiz. offset
- Vacuum Sealer Question
- Boss just asked a HUGE favor.. Help please
- Wow
- Costco St. Louis Style spares
- First Rib Smoke tips
- Look what big daddy just got...
- Scallion burgers
- Will this work for a mini
- Pork shoulder+Weber 26.75 = help please
- are these ibp butts bad
- Hobo grill
- knife sharpeners
- Aussie Smoker
- I love my wife! It is getting monkey balls serious here!
- purchasing a smoker
- How much sauce for Carolina pulled pork
- Brethren In Need
- Welding my BBQ-Pro Offset
- What is your smoker's name?
- German and Italian Brisket Rubs
- Wounded Warrior Project
- All purpose rub
- Proud Dad!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Anyone else cooking for graduation parties?
- One Day Brisket
- Rib rub without sugar
- you guys are awesome
- A food scientist's 4 tips for barbecue success
- Beef Ribs...it's what is for lunch!
- When to rub my butts
- Does fat cap up on butts make a difference?
- Baked Beans?
- Is Hot and Fast really Hot and Fast?
- Tri tip cost
- First try at the "Snake Method". Smoked a ham
- making a new smoker out of a pressure tank. Oh did I tell you I dont have a clue!
- Green peach wood, or Dried cherryfor ribs tomorrow?
- Anyone inject butts directly through the cryovac?
- kettle or wsm
- Extra Help With Charcoal Choices...............
- Anyone using a pellet smoker?
- Brisket - (in progress)
- WSM water pan caked with stuff...help?
- butt question on injection and timing...
- Bacon Slicing
- Smoked some Ribs last weekend
- Best Reheating Option?
- snake method at higher temps ??
- Question about cambros
- Wings, to fry or not
- looking for a metal fabricator around algonquin IL
- Steak! Wood or not?
- How Much Sauce?
- Kabobs on the Performer.
- white pepper
- Butt ... inject and rub night before?
- Brisket on UDS (PRON heavy)
- School me on pork back loin ribs!
- Butts all rubbed up and ready to rock - with Pr0n
- About Cayenne Pepper in Southern Barbecue
- steak dinner
- Follow along semi-live on my first overnight cook
- Crispy Chicken with au jus (pr0n)
- Weber Stuff: Lump Disco, Wok-a-Billy......................
- The Best Barbecue Beans (recipe)
- Today on the WSM: NOW WITH EXTRA PRON!
- Anyone familiar with this model? Good deal?
- what temp to wrap?
- Pulled pork vinegar based sauce
- Craigs List Score!
- Rib Racks?
- Ham Help please
- Sauced [gasp] Chicken
- Transporters/ Shippers
- Regular Party or Chubby G2?
- Pulled pork on Traeger grill
- It's Butt Day!
- What's Your Favorite Mac & Cheese Recipe?
- Questions for Minnesota Pharkers
- Butt ... Spritz, mop, wrap?
- My Wife is doing her specialty for my BD dinner...
- Smoked Beef and Onion Soup (w/pRoN)
- Ran out of Pure Sugar Cane Syrup
- Attention Brethren: Come Join the First Ever "Drum Cooker Showdown" Throwdown! Lasts ALL Month!
- First time smoking "already cooked" HAM
- shoulder in the egg, very hard bark
- Finally got a Broil King "Bubba" keg
- 47th Q: Two kinds of Knuckle of Pork + Pork Neck UNFOILED [pr0n0graphy]
- Tasty Butts (pron)
- Sirloin Tip...Any Good? Memphis Area Heads Up CAB 3.26/lb At Register
- Spatch'd turkey on the 26.75 OGT
- question about fire management
- Beef Short Ribs (w/PrOn)
- Peppers and Bones
- My attempt to Kettle Fry Chicken
- Brisket flat
- Grillin with the uds.
- Man-Fire-Food
- 1st time spatchcocked chicken over coals
- First crack at beef back ribs...with Pr0n
- Monsoon ribs!
- A no ProN post
- Did a little Q'n tonight...
- Why I love My Weber Kettle and the Snake method.
- 18 Boneless Butts On The Beast (pron)
- Smoke a duck?
- Diesel Dave Maple Syrup Ribs
- CL score- NIB Copper SJG
- Offset build question ?
- raining, perfect day for a brisket.
- What's a good knife for trimming?
- Anyone jaccard their meat? Briskets?
- The Valley Experience: Part 4- The River
- Blacks secret revealed
- Pork Butts, Baby backs and beef ribs
- Brisket hash
- Any way to hold a stick burner for 2-3 hours
- Looking for fajita recipe using brisket
- YO BRETHREN! Got a grilled flank steak recipe we can use on live TV???
- Pork loin
- Vertical Smokers
- How long can I hold a butt and a brisket in a cooler?
- first attempt at smoking (ribs) anything
- ABT's, Should I Do Them Whole Or Halves?
- Buddy of mine wants to buy a smoker
- A GREAT use of cheap Aldi sirloin tip steak
- A good day for some thighs!
- BBQ Guru Pit Viper Fan Fire Repair
- Chuck-Eye Steaks and Stuffed Mushrooms
- What's more important to you?
- Two Eggs, no waiting
- First attempt at Buckboard Bacon
- Made a good meal for me and my son, but...
- Sunny Sunday grilled quesadillas.....
- Two Dinosaur Tongues (With Pron)
- KFC (pron)
- Shirley's smoking butts
- Saturday was a great day to tease the neighborhood !!!
- Uncooked, smoked 21# ham on kettle...tips plz
- smoker air inlets and atmospheric pressure
- UDS- I have seen the light!!!
- Walmart brisket...(pron)
- Brisket Mop of Choice
- Mini WSM Grills
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