View Full Version : Q-talk
- Little Drummer Boy
- BBQ Guru DigiQ DX2 puffing even when over temp
- Pizza results
- Chicken Meatloaves on the OTG (lots 'o' pr0n)
- prepping for my first run at ribs
- 30th Bday Wish List......BBQ Style
- D-Day for a new grill
- Seared Ahi on the Jumbo Joe
- Assassin 28/Stumps Classic
- Cherry Wood Fire Rib Eye Steak
- Tri Tip Temp?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- In need of help
- Father and Son Time (With Pron)
- New Pork Rub Recipe Help
- where does your meat come from???
- Chicken Nacho Burgers
- WSM Question
- Noobie smoker. First UDS build. Few ?s
- Just Bought a Berkshire Hog
- Mini WSM Fire
- New Account Number for Restaurant Depot pass from KCBS
- Choinks?
- UDS users.. catch pans and wood/charcoal ratio
- Grease/Grey Water disposal
- Egg Fest in Cincy
- Shirley Fabrication is finally in Las Vegas
- Thanks to all from a newbie
- What do I have???? Maybe a score?
- Weekend Wedding PrOn
- Attention Brethren: Come Join the First Ever "WSM/Bullet Smoker vs. Kamado!!" Throwdown!
- Butt in progress (Pron at end)
- just curious if i am the only one....
- Boneless Turkey Breast
- Meat Prices
- My New Build (Not a UDS)
- Sealing up a 275 gallon smoker.
- Weber Grill Table (Homemade) - My First Post
- Pulled pork Help please
- REALLY dark red meat.
- opinions
- mold in my UDS...
- my BBQ Amazon wish list.....
- No smoking this weekend
- USDA Select Brisket
- New BBQ Documentary...
- UDS drum sizes
- How to Make Real-Deal Memphis-Style Dry Ribs (article)
- New Mini WSM (SJG)
- Outdoor Kitchen
- Not BBQ, but still PDG...
- How to cook brisket overnight?
- Whole Hog Help
- Lumpy Snake
- Chops
- Has anyone here used a SMOkettle?
- i love craigslist
- Father In Law dropped by ...
- Packer #2 on the Gator
- Help with cleaning wsm
- The end of the road BBQ
- First pizzas and Weber stone - Fail (sort of)
- Om nom nom
- Peoria MMIF
- Pork Chops
- smoked sausage
- New BBQ Area
- Cooking Brisket and Pulled Pork, have a question
- Wings w pron
- Does anyone know what this is?
- How long does it take?
- Where to buy chicken wings?
- Pork butt/ Cuban influence. DONE!
- Brisket sauce?
- Snake too short?
- got some red snapper
- Atomic Buffalo Turds
- When do you sauce your ribs?
- Price Shopping - San Antonio Edition
- beef short ribs any diff than beef backs ?
- 321 First Timer
- Pizza
- Smoked Meatloaf w/PrOn
- First day of summer - Breasts on the grill!
- First time smoking baby backs
- Moist ribs?
- Attended My First Eggfest Today
- Stuffed Chop on the Yoder
- 1st steak
- Help-1st post What to do with the pork shoulder?
- Another brisket adventure
- Tri-tip cooked like a Tri-tip
- Tired of the same old kind of potatoes?
- Best brisket pictures.
- 2-1.5-1 Ribs, Chorizo Links and Brats (pr0n)
- Aged Ribeye for a Saturday. Questions inside... come take a peek.
- Sweet Pork Loin and Savory Fatty
- Lump brand for your egg
- Automated egg : Black Olive Grill vs Green Egg with BBQ Guru
- Sausage making Arsenal!
- 1st UDS
- Hijack This Thread
- Ideas needed for dinner tonight
- Big Green Egg - Hail Damage
- 1st Smoker - season burn-in / duff therm?
- Smoked pigs head
- Smoked Chops Jack Daniel's Style
- Pork ribs for friday's dinner
- Wings on the UDS
- Went Asian style...
- Interesting and entertaining Brisket Video
- Some of my cooking this weekend
- A Twist on the Bacon O-ring
- Maverick ET-733
- Sunday Brisket
- Stubb's Lump
- Picked up a Blackstone 36" Outdoor Griddle
- Glazing Using Residual Heat
- How long will it keep?
- Fatty Redemption
- Thighs W/Griffins Red Old Virginia
- Brinkman Trailmaster Smoker. Limited Edition
- Mulberries??
- Char siu pork
- SJG Mini built!!
- I'm Cutting Wood...Thanks Brethren!
- How's my smoke look ?
- Lunch and dinner
- Gas Grill Caster Replacement
- Vision Kamado - Stable temps, then rise
- Really dark almost black whole hog
- JOS Rubs and Sauces
- ABT's- what's your filling?
- 'Turd Wrapping...................
- Bourbon Cherry Chops
- These things are so damn good...
- Just got back from Wal Mart
- Maple Doughnut Sausage Burger? (Pics)
- My First Wagyu Brisket
- Podaddy's Funk Soldiers Canteen - The MKT Cheeseburger
- WGA meatballs, PBC brisket (Weekend Cooks)
- Awasome Ribs!
- Boston Butt or Whatever
- Surf and Turf Louisiana Style
- Day 3 outdoor kitchen build
- End of the weekend sausage making
- Pork butt came out awesome!
- Ribs On The WSM
- NSR Baby Backs!
- I'm guilty..I rub my meat...
- New Shirley Fabrication build
- Finally put the Blackstone pizza oven to work
- Webber Quality has a big drop to save money
- Stuffed Veal Chops
- Smoker build
- 1st Post......
- Help picking 1st Brisket...
- Make 'em SWEAT!
- Thanks for the great advice
- Cajun Chicken(s) ala Toast
- First run of my UDS with a diffuser
- Beef Backstrap
- Charcoal and wood chunks - UK source?
- Where's The Beef??
- No Words...
- Fatties w/ pron
- YS1500 or FEC100
- BBQ Sundaes
- Just the Tip
- First BBQ Chicken
- Seasoning wood
- Big box store cryo spares only contained tips
- The Bird Barrel- A Fwismoker Rotisserie clone
- Bovine Bones in a Big Poppa Smoker UDS
- Sample Platter on the new Akorn
- Are Thermapens really worth the money?
- YardBird is the word... Pron
- My Mini WSM field tested
- Pics: Hanger Steaks
- BBQ on Weber one touch
- Prized Pig poll
- Are Home-made Grillable Salmon Burgers Possible?
- Wrapped Butt?
- New horizon 20" smoker
- Pulled Pork Question(s)
- BBQ Guru Customer Support-Caldera Tall Boy
- pellet question
- Pernil on the PBC and corned beef
- • Meathenge: Using the Vertical Finishing Method on a Large USDA Choice Porterhouse
- Very new to grilling and BBQ... I have a few questions
- Smoking in a downpour
- Window cleanings..
- How do I cook brisket point only?
- best high temp AND wireless meat thermometer
- Prime packers at HEB for $2.78/LB
- Friday and Sundays cook with pron
- YS640 Users, I Have a Question
- Looking for Info on Myron Mixon Smokers
- Weber Performer question -- ash catcher usable on a different kettle?
- BGE Cover Question
- Coming along nicely
- What is the BEST Store Bought Rub for Pork?
- Guajira....
- new OC Pecos smoker
- To trim or not to trim (briskit)
- Favorite tool to cut...
- How much heat? Sizing a burner.
- Thoughts on how to add wood to a gravity fed smoker?
- nephews weding
- coffee rub?
- smoke shack
- Best fuel foe UDS ?
- Sales on Lump?
- Weekend Cook...practice makes perfect
- Noobie success
- Grilled Ribeye Steak
- She's cooking again for me....
- BEEF It's whats for breakfast
- I have a sickness and the only cure is...
- Another WSM Smoke Ring Failure
- Baby Backs are mastered. On to spares
- digiQ DX2 Question
- Finished rib color
- Maxed out UDS and drippings
- Bratwursts on the barrel
- New Greasy Hill smoker in action...and our new bundle of joy
- Venison Help
- burgers, wings, fish, lasagna, fish tacos......
- The life of a terra cotta saucer
- Commander and Chief asked me to scale it down...
- Inspired weekend pics...(Pr0n heavy)
- Tri-tip
- Meat Position Question
- Made smoked pork chops, missed TD deadline...again!
- Pitmaster IQ120 not able to keep 250
- Made a whole chicken, missed the TD deadline...again!
- Live Smoke with new gadgets on WSM!!
- Poll: Do you consider TQ cheating on smoke ring?
- Off the hook grad party cook!
- Fat Tuesday
- respecting the chemistry. Homemade bbq sauce
- leftover lunch
- Anyone make charcoal?
- Pig Roast Results (Pron)
- a little intro and some past cooks
- New firsts
- "Lee Chee" wood for smoking.. anyone ever tried it?
- Found some wings in my freezer. .
- Great deal on new egg
- One for the WSM folks....
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved