View Full Version : Q-talk
- Temperature recording / graphing....
- What tape for butcher paper on the smoker? If any...
- Help with smoking trout
- Craigslist Score!!!
- Insulated firebox AND firebrick?
- Last day of sale on spares at BiLo in Western NC
- It IS time!!!!
- First time making ribs, wood and charoal?
- BBQ Supplies
- Injector
- For those with an Fast Eddy FEC Rotisserie
- Brisket Question
- Weber kettle saved pRon
- Props to guru
- Red Oak?????????
- Cooking for 30 people
- More HEB prime brisket
- So, I got a free air tank from work today...
- smoked doritos
- A Recipe to to remember (i dont do this often)Pron included
- Hamburger steak and stuffed cabbage
- QMaster-jr great deal
- Help me pimp my (new to me) Weber kettle charcoal grill!
- Tuesday Night Chimmichurri
- Weber Stuff: It's Peaceful at Night.....
- Crisper Bacon
- HDD 1/2 Chicken
- Chicken Marinade
- UDS parts questions
- a moroccan chicken and fig dish.....
- bbq/smoker project
- Wheels for my smoker
- Pizza night
- Need a little help with clean up and Thermometer placement.
- Joined The Weber Kettle Club
- Agave Nectar -
- RIIIIBS!!! (Ongoing) PrOn inside.
- My latest Craigslist Score.
- Desperado BBQ Rub and Sauce
- Brisket Debate
- A picture is worth a thousand words (ultimate pron)
- Fette sau bbq rub
- Mike Rowe (aka Dirty Jobs) Talks Grilling
- 270 Smoker First Impressions w/Pr0n
- Grilled steak salad anyone.
- Whole hog help
- what injector do YOU use?
- Advice on a weber kettle rotisserie
- rib eye on UDS
- New rig gets pretty and put through it's paces
- Smoke my nuts
- Any opinions on Zwilling J.A. Henckels Pure Cutlery?
- Lonzino..
- Help, holding ribs
- The Open Championship Breakfast
- Huli Huli Chicken
- Temperature Guage
- Question for Butchers
- Help! Need custom sized grill grate
- Pre and post-smoke pork butt weight
- Smokin for a party - need fuel advice
- Rocks Stoker
- butt size
- Bludawg brisket question?
- Timing Guidance?
- CL Score Today
- first cook in reverse flow smoker I built
- Need Some Advice With My Fatties
- what would YOU do?
- Amazing Ribs Pitmaster Club
- Performer Score
- Harry Soo at the Weber HQ
- Performer find but... do I buy it?
- Need suggestions for "Sweet Thai Style Chili" Pork Tenderloin
- Pork Ragu Bolognese
- Fatty Question...
- Rockwood Missouri Lump
- Q-Mail Pron
- Kamado Temperature and Grid Size Question
- Chops and Bellas
- Where to buy a Packer Brisket???
- Grilled Bourbon-Soaked Cherries
- Eggheads
- Probe depth for brisket?
- Input Welcome- Bought a WSM at 25% off
- Pitmaster T MKT Series - Two way Meatloaf or BiSalisbury Steak
- how much rub on a pork butt?
- Dino Ribs - First major cook on my new 18.5 WSM
- Smoky Mountain hot deal for Canadian Brethren
- Weber OTG 22.5 vs 26.75
- First time I have this....
- Can't believe it took me 38 years...
- KAT BBQ Modesto, CA
- My first Brisket (flat) - with pics.
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Weekend Brisket Question
- Today Ribs
- wing sauce recipe
- Creekstone
- Pics of my newly built UDS
- Pic: Is there a better combination than pretzels & beer?
- Chuck on the kettle...
- Thoughts on cherry wood?
- Thought on Apple Wood
- Bacon Wrapped Chicken Kabobs
- Memphis BBQ Sauce Recipe?
- Bigmista's 2014 Galveston Bash
- UDS (Pit Barrel) vs. WSM?
- A couple of questions
- To pull, or not to pull. That is the question
- My first Fattie -"The Cheesy Bratwurst" w/pr0n
- Legs on OTG....?
- Ahoy! Fans of Yellowfin Tuna, Need Grilling Help
- PBC burn times / air flow
- Can you smoke w/ Black Walnut?
- 50$ craigslist score
- Question about a Pizza Knife
- Smoking Hungarian sausage help
- First Pork Shoulder on Kettle
- Brethren Military/Vet Cooks
- Brisket question
- First Full Packer Brisket
- New Backwoods chubby and smoking brisket...
- Alabama white sauce wings?
- 53rd Q: Pork Belly UNFOILED for Hoisin Sauced Pulled Pork Pita Sandwiches [masterpr0n]
- Pitch it or fix it?
- Still a MOINK Technically (pRoN)
- Pimp My Primo XL
- Smoked butt yesterday (pron)
- How Much Sauce for Pork Butts
- Best Gloves For?
- Foil wrap tip ..Pics included
- Breakfast Quesadillas
- How long will it hold? HELP!
- Maybe a stupid question but...
- Anyone ever wash their high heat gloves?
- First overnight cook!
- WSM and Ash
- Friends grad party
- Trying for crispy skin.....again
- Does anybody know what this is?
- 30 Day Dry Aged Ribeye
- BBQ Chicken, Bacon Wrapped Corn & Creamy Broccoli/Cauliflower
- Crap!!! I've got a ton of mold!
- Questions on using brown butcher paper instead of foil on brisket
- Mich cook for the diabled vets 7 19 2014
- Stuffed pork loin
- home grown pork whole.pig roast.
- Pepper Stout Beef Variations?
- Finally a Craigslist Find to be Proud Of
- home grown pork whole.pig roast.
- Will it fit?
- First thread started. First brisket fail
- Another Brisket Try
- Michigan Veterans Foundation cook
- I like relish, onions and mustard on my dogs
- A score and a project (mini WSM build)
- Fatty to the rescue
- HELP... Is My Chuck Salvagable
- Mini WSM Father/Daughter Project (Pron)
- Last weekend I made traditional Burgoo (1 pic)
- Food Safe Cleaners
- Prime rib on this grill
- Tomorrows Cook
- ABTs - My first Try - (Pr0n)
- Rodney Scott's Sauce
- SSP score
- butt and ribs on the bandera
- Bread on the Primo
- Spicy Smoked Wings, Grilled Corn
- Bought a little new toy...
- Sunday Morning PicNic (Pron).......
- Full Shank Ham Tips???
- Tempting ...........
- Upgraded to a kamado Joe
- Welding newb
- UDS lid alternatives
- Cochinita Pibil
- Saturday afternoon cook on the Lang
- Ribs for lunch today
- Bludawg success!
- Charcoal Ring Question
- I am devastated-words hurt
- Pepper Stout Beef! Its Whats for Dinner!.....PrOn
- Grill lights.
- Unexpected 4 Banger...............
- Saturday's cook w/ heavy Pron
- Being A Real Jerk On Sunday...Cook In Progress
- Lowest safe temp to smoke uncured meat?
- Special thanks to Diesel Dave-MWF Cook
- Pork belly: it's not just pre-bacon
- Has Anyone Tried?
- Couple Ribeyes
- Still Loving Your Assassin?
- High temp paints?
- CyberQ WiFi web-based logging/charting/graphing
- Two Briskets and a Charcoal Test (PrOn)
- Finally.....1st cook on the Big Joe!!
- Jerk pork with rice and peas
- In Memoriam: R.I.P. Bubba Keg, You Will be Missed!
- 2nd Chuckie - what to use
- BBQ'ing some Pastrami
- How to use your COS/ Cheap offset Smoker Properly
- Himilayan Salt Block-How to use?
- Whoever that guy was looking for crip chicken skin !
- This has go to be a Rookie mistake
- First cook on the UDS
- New 120 Gallon Smoker Build
- St. Louis ribs - right before serving?
- New here and need some outdoor built-in grill advice
- One Baby Back rib was done at 2hrs
- csr's on the drum
- Lobster, Kettle Fried Squash, Candied Cooked Carrots
- Home Made Fettuccine w/ Grilled Veggie Medley
- Store Bought or Mail Ordered Vinegar Slaw Dressing?
- Newbie Question About Cast Iron Grates
- Darn Hot Pepper Jam & Honey
- Well I finally did it........
- My first brisket smoke
- Another first time fattie
- It's what's for breakfast
- Jerk Chicken Veggie Pizza
- First set of Baby Back Ribs on the BP UDS
- tabel for a primo xl
- Weekend meatloaf
- First Fatty ...
- Kettle Fried Chicken, Acorn Squash, and Fried Green Tomatoes
- First cook on home built RF
- Apple Wood Huli Huli and Inject Corn
- 11 Year Old Nephew and Smoking
- 25# whole shoulder
- Coconut Shell Charcoal
- a question about mounting a insulated vertical on a stickburner. (lang 84)
- Need Help in NC, The Big Ugly UDS needing some TLC
- CL Off Set score - Questions/Advice -->
- Brisket Madison Alabama
- My first brisket ever - OMG!
- Dizzy Pig Rubs
- Que For One?
- Which is the exact width of St.Louis pork ribs?
- 15 yr old New Braufels Black Diamond question
- First really big cook coming - advice sought!
- Small roll of butcher paper source?
- Wine for pork shoulder???
- Quick knife question
- Strube Ranch Top Sirloin-Santa Maria-ish
- All smoker Fried Chicken....All Done, worried for Nothing! lol
- Time to play "Name that wood"
- Cooking Bacon
- 3rd Brisket Smoke and improving!
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