View Full Version : Q-talk
- What's your favorite way to smoke chicken?
- Cedar planked Surf & Turf - and Cheese
- Ash, Beech, Birch...
- Prime Rib temps
- What's your favorite beef steak cut?
- Rib brands
- Sale products at lowes!
- It's Friday...What's Cookin' ?
- Boston Butt/sale at Stater
- Good score??
- Marinade canister
- catering quote
- Spice Wine
- First time using a probe thermo
- Dome temps for BGE...
- Has anyone ever smoked a chub
- Cracklins
- Saturday cook
- St. Louis cut back ribs?
- Wagu Brisket...finished product
- Chicken Skin Experiment
- Turkey, Ham, First time...so-so pics
- I'm a new DADDY today!!
- New Smoker
- Reggae Run & BBQ
- Thanks Brethern
- charcoal box
- New Contest
- Pictures of my home made firebox
- new charcoal box
- Another Chub
- Come Annnnd Get It!!!
- First Brisket on the BGE and more!
- buckboard bacon pron
- Lazy Sunday cook
- Pork Brisket?
- Pics Of "Lola"
- Race Day PRON
- expanded metal charcoal box
- Dutch Oven Set up
- getting the heat up
- would someone please buy this....
- Maintaining smoke
- Simply Marvelous Wedding
- This'll get me started
- store bought sauces/rubs
- Spicewine Sauces and Rubs headed to Hawgeyes
- St. Louis, BBQ & Bikers
- jerk turkey breast
- Cyrovacing meat to season
- Backwoods Party Mods
- Venison help and suggestions please
- Catering Prices
- My kind of place
- Dishin out the pulled BBQ
- is this better then the weber bullit
- Turkeys
- What's your favorite kind of tubage to smoke?
- Everybody have lunch yet! hehehehe
- Pork Steaks
- World's Largest Fatty
- Refurbishing smokers
- Burnt ends
- ET-7 or ET-73...?
- Buckboard bacon (Makin Third-Eye Proud.)
- Little vittles for work
- Redneck pizza to come
- Weekend Project
- good wood source in Chicago burbs?
- UDS Ball Valve - What Size?
- NC Pork BBQ sauces
- My late lunch!
- Spicy Peanut Sauce
- Anyone recognize this?
- BBQ Thermometers
- Kingsford VS Rancher
- Lola's Burning!
- Can I Serve Brisket @ 175???
- Need Serving / Display Ideas
- Thanks to everyone
- Lazy dog smokers
- hey all you flatiron steak eaters
- Pork loin help!
- Bob Evans Ribs......
- Chopped Pork Egg Rolls
- Small Spicewine Smoker Raffle
- Cleaning my Spicewine cooking grates.
- 1855
- Thursday's Cook (Pron)
- Pimp My Grill Contest
- anyone going to be in Desoto this weekend?
- Has anyone ever...
- Stir fry
- Samosas
- Nice weather to be "Qing" tonight!
- $$ for Que???
- Over trim ??
- Low & Slow / Hot & Fast
- What Liquids Do You Use To Reheat...
- Bosses made me do it! With pics
- JD et al. What in the fark are you cookin this weekend?
- Grill Decency.com
- Here was the point I was trying to make about catering
- HUGE Catering / Need a mental health pro....
- Tomorrow is the big day
- What do you inject your brisket with?
- Mid-Michigan Bash Menu
- Potato salad
- Pork Butt Chili
- All Comp Meat in One Spicewine
- Stuffed
- The New "Farker" is Pulling an All-Nighter!
- Wyatt, Lola, and the brisket
- How much meat ?
- Vinegar Cole Slaw Ideas
- Pork Belly
- anyone seen this yet
- Cooking with my Son (pron)
- PS Pro Smoker - new pellet cooker w/Fat Boyz name !!
- Bottling Sauces and Rubs
- the UDS or the offset?
- I am getting 8 drums, 6 of them....
- Free hardwood
- Night owls made me do it
- pizza & butts & apples
- Familiar with Smith's 3 in 1 sharpener?
- Stuffed pork loin
- Need explanation
- First time Weber grill smoke...
- Now thats what i call food pron
- First Brisket
- Weber Copper Smokey Joe
- Sat night cook
- more pork steak discussion
- another WHICH SMOKER question...
- More Sausage w/pics
- Pulled chuckie shepard pie pron
- Non remote external temp probes...
- Birth of a UDS aka "Da Phoenix"(w/help from many Brethren)
- Sweet Potato Pie with Marshmallow Meringue Topping
- Oops we did it again!
- craigs list, are these any good?
- Need a Little Help with UDS
- Hy-Vee
- Venison (Help please!!!)
- WSM Rain Mod
- More Food Pron
- Smoked Chicken Breast Recipe Please...
- Sunday Dinner
- Brisket Chili Question
- Highschool football team cook
- Pork shoulder whole butts
- Venison Chili
- UDS parts.
- BBQ Hall Of Fame
- the Hawaiian Pork thing
- Where's my gloves!!!
- Custom Grate Needed?
- First Brisket
- approx. cooking time?
- Oklahoma Joe Longhorn.
- Preparing the left overs to(w/BBQ Nacho's)
- preparing for winter...
- Cincinnati Parlor Style Chili and Coney Sauce
- Patience is a Virtue!!!!!
- "country ribs"
- Just ordered a Spicewine
- Now for something really strange...
- Hoity Toity ribs/pron
- Wood Question
- Chicken tasted like ham
- Brisket Chili - Success or Failure???
- New Smoker! With Pics
- Oktoberfest Ribs
- No sugar
- Country Rib Egg Rolls
- Suggestions on whole pig?
- Whole pig in a Large Spicewine
- My Friday, what's cooking this weekend?
- Craigslist made me do it.
- 22 Inch WSM...
- Italian Stuffed Pork Loin Pron
- UDS Cooking 101
- Beef ribs aged
- Thermapen Plus
- Deer Camp (Assistance Please) Long
- Brisket cook slideshows
- Drum smoker for fish
- Any Sausage Making Experts
- UDS for chuckies
- chillin' (the process)?
- Search for BBQ knowledge!!
- wrapping up a brisket?
- Blow Wind!
- Smokin at work
- What'cha Cooking This Weekend??
- Chicken for 130 - favorite way to cook?
- Top Sirloin Steak Tacos
- Deer Ham For UDS
- 1 st Big weekend cook
- Wild Things, ABTs & Sirloin
- Tri-tip advice needed
- Butt Prices
- Pressure Cook Wood Chunks?
- First UDS Rib Cook
- Pron in the morn!
- rubbed some smoked sausage
- this is my cooking hale
- Best way to Monitor temperature on a UDS
- Let's Eat Healthy (pron)
- Need 55Gal Grill/Smoker Help
- Rook making his maiden voyage
- Whats a Spare rib?
- Jamaican Jerk Ribs! good stuff!!!
- Royal Oak Lump $5.27 per 10 lb at Wally World...
- Another side with Mac and Cheese
- UDS Prime Rib
- Q tools
- Who's smoker is this?
- Crisp the skin, not burn it. - Chicken Thighs.
- Chewy brisket
- Lamb???
- Baptised in FIRE!!
- My New Smoker
- Cooking tomorrow....
- BSKD vs. CG
- Herb Garden
- Can I get more penetration?
- Football team pig out
- What To Do With 16 lbs. of Buckboard Bacon
- W’ham Turbo Cooker WC-12
- Whats for dinner?
- Just had too...
- Home made chili powder mix
- New Vac sealer
- Smoked Red Jalepeno Peppers
- Teach me a new way
- bored today,so its wing time
- Anything But/pron
- Slicing brisket
- slicer for under $100
- Wednesday Evening Food Pron...
- Hamburger - The Heston Blumenthal Way
- Pork Loin
- Penetration update
- Smokehouse Question
- pork shoulder chunks
- Catering Insurance Quote
- KC Area Apple Smoking Wood Source
- Racks of Lamb
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