View Full Version : Q-talk
- When to salt?
- Hot and fast chuckie
- Charcoal Pit recommendations please
- Help on smoked pork shoulder
- Finally making some smoke....
- The abt fatty
- Cluckin' with Peach
- Smo-fry wings pRon
- Turkey Necks
- Hatch Fatty for the Bar and some fish for the wife...
- League of Extraordinary Eaters
- Caribou Chorizo Fatty
- 1st attempt at moink balls, 2nd attempt at chuck roast... (with pics)
- Mini WSM users I need ideas
- Those with Myron Mixon Smokers
- Porterhouse on the BGE-Mini
- Stick burner neglect--Interesting watch or at least for me
- My Dad's Country Sausage Recipe
- Some Asian Wings
- Pizza Time
- Amazing Brisket Today
- Srf flat iron
- The Big Fat Bullseye Fatty!
- Ribs for a noob.
- Asian Zing Ribs, Shrimp Stew, and Target Practice
- My first all wood smoke on my stick burner (w/pron)
- Small rotisserie pork loin
- First smoke with new WSM(fatty porn)
- Some Sunday Spares with pr0n...
- peeps' Grand China Buffet (w/ pr0n)
- Boudin Sausage a la Platy
- Sunday ribs
- A little cooking while on vacation pRon heavy
- Twice-Grilled Chicken Springrolls (WTFQ)
- First Smoke on WSM 22.5
- Green Tint on Pork Butt?
- Coppa..
- Getting clucky...with pron!
- Current Build
- Pepperoni...
- Need some help with today's cook
- Insulated vertical smoker- hardiebacker?
- Beef Ribs
- Chicken and Waffles GRILLED
- Tropical Country Style Ribs - Lots of Pron
- Did my first stick burn this weekend
- hot and fast brisket questions
- beef brisket
- Smoking with charcoal
- CL Score!!
- Butcher Paper Squares
- Brisket Baby!
- Simple Friday Night Steak Dinner
- Pulled Chicken and Pork
- Post-smoke rib advice - pork vs beef differences
- Buffalo Wings, Sweet Corn & Venison Backstrap - pr0n
- temp gauges
- Question for Midwesterners.
- Rolling Fatties
- Help me plan my cook
- Venison Hatch Green Chile Bacon Avocado Cheese Burger Sliders
- Small Catering Gig, just some random pron
- Brisket knowledge distilled
- In my Upstairs Office, the sweet smell
- BBQ Ribs With Lime and Habanero Sauce Kicker
- Help figuring out a air intake vent.
- Vodka Anyone???
- Kettle chops
- Frozen Seared Steak
- Best Way to BBQ Ribs
- Paper Wrapped Chuckie??
- Hankerin' for chicken
- Wet Age Brisket Question
- Quick wood question
- Dell Franklin's BBQ Event
- A Mad Hunky Brined Plump Farm Hen
- Rotisserie Smoker
- Pot size for mini help
- SmoFried and Spares with pr0n
- Cold Smoking
- Left Handed Brisket search :)
- Spare ribs
- Back to L&S St. Louis ribs, #22
- Catfish n Frog Legs
- Finished High Tech UDS Ugly Drum Smoker Build
- Charcoal Basket Question
- Need help building my first smoker
- UDS Build
- Smoking on a Primo Oval XL
- Oinks...that's it....no moo.
- First UDS cook
- SS Performer gas tank...
- A little comp practice - RIBS
- Great PBC Story
- smoked and/or dried mushrooms
- 1989 "L" Red Mastertouch
- Stupid Post Office!
- Injected Chicken Cook - Pr0n
- She left me again...(w/ pr0n)
- Where to store the mini?
- Hot and fast ribs - is there such a thing?
- Need a refresher!
- Post oak
- Texas rib rub
- The Reason Idaho Isn't Known For BBQ
- My hot and fast (3 hour) ribs (with pron)
- Sundays cook and Maribel got some help
- charcole
- Advice on a used smoker
- Dry? Rib Rub
- I get to empty my fridge tonight...and not the fun way.
- Brisket pricing blues...
- Happiness is...n't!
- Fatties in the oven?!
- Vision Kamado $250 @ Sam's Club
- Brown sugar, honey and butter questions
- Comp Brisket, Flat or Point?
- CL meat grinder. What's good price?
- Fire and Flavor hardwood charcoal
- Spiced and Marinaded Chicken Thighs
- two pieces of pork tenderloin, 2 different results. Smoke.
- Porksteaks made my way....(spicy)
- Brinkman SHD user
- Papa John's Pulled Pork Pizza
- Long Island and Area Folks ** Cook for Veterans ** Aug 23
- Auto temp control - which one?
- Smoked Fish
- first brisket....
- Paella pan alternatives?
- Wdybt
- People that eat will buy your sauce...
- Co-Workers Home Made Smoker Makes Pizza Less Attractive
- How to get the most out of your charcoal...plus Mushroom & Swiss Burgers!
- Can Franklin's BBQ Sauce be left out after opening?
- Deer stuffed Bellas
- Consolation prizes are better than they should be when you got nobody to answer to (w/ pr0n)
- Does salt size matter? Steak question...
- How Much Rub?
- My Restored 20-Year Old Weber Genesis 1000 Grill
- UDS Smoke
- Winn Dixie Brand Lump Charcoal
- Did spare ribs for the first time
- whats the secret to bark?
- Not fancy but consistant
- Turkey - Weber Kettle vs Stick Burner
- What would you build....
- Mythbusting The Smoke Ring: No Smoke Necessary!
- Cold smoking on WSM?
- java rub beef ribs w/ pics
- Moose's Eggscellent Prime Beef Filet Adventure
- I'm tracking a 1750 lb package from Georgia to Virginia
- java brisket
- new smoker options
- Ribs hot and fast !
- Pit Barrel Cooker - Waiting for the big brown truck....
- Hatch Green Chile- hoarding has begun
- Brisket in the Crock Pot Tonight!! (pics)
- Duroc Rib Pork Chops
- Late start, so come on & take a ride with me...(w/ pr0n)
- Baby back ribs and travel time question
- Breakin in the UDS
- Gravity fed or reverse flow cabinet?
- Just a little comfort food
- Quick weeknight meal
- We open tomorrow!
- Which State has most BBQ population, especially low & slow
- black garlic sea salt
- Southwest Chicken & Poblano Burritos
- High Tech Ugly Drum Smoker UDS Does Prime Rib Immitation
- burning my drum... should I add more wood? help now
- The Best Way to Quickly & Safely Thaw Frozen Meat
- Built a BBQ burn barrel
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Smoked Pork Loin
- The big easy
- Need advice for a Boy Scout cook
- How hot does your smoker(mines an ECB) get?
- Small stickburner recommendations needed
- Are the 22.5" & 26.75 " Stainless Steel replacement grates still available from Weber ?
- Attention St Louis area PBC and UDS owners
- Charcoal/Wood Basket or Grate for Offset FB?
- SO...What DOES One Do With A Whole Sirloin Tip?
- Some finished HDD thighs with PrOn
- Your go-to seasoning
- Sand vs. Water in a Weber Smokey Mountain
- What the Chuck?
- Sous Vide Ribs HELP!
- Brisket questions? What is this?
- Beef ribs prep question
- Friday is steak night
- Cedar plank salmon and aspargas (unicorn)
- Lamb, Pork, Beef, Chicken this weekend
- Whiskey n Brisket...life is good!
- Best Value Way of Making a Flat Top Griddle over a 2 Burner Propane Stove
- First reverse sear ribeye
- Spray Cleaner: Strange Question
- Friday Night Surf and Turf.
- Weber's Main Chef does Ribs 101 on the WSM.
- spatchcock and Oakridge BBQ Game Changer
- Little Brown Eggs
- small pork butts?
- Drip Pan
- 9 lb butt in the weber
- How Long for a 3# Butt?
- Question about an offset mod
- stem thermos....
- Offset smoker questions
- Quick and dirty WSM build...
- frontier lump charcoal from sams club,
- got my pbc
- Vision kamada cooker
- Eastern Virginia BBQ today
- Michigan Custom Q team
- North Carolina(ish) Texas Pork Shoulder
- A simple fatty to start the day
- Stainless cooker from a muffler???
- Lump frustrations, need Kamado help.
- Lump charcoal frustration
- Help me with my little butt
- Reverse Sear Ribeyes-Its whats for Dinner
- hatch chilies
- School Me On Possum Corn
- Paella Cook w/pron
- 12 lbs of hanging meat
- When to rub?
- No food at Louie Muellers was a good thing
- What to do with leftovers... Hibachi!!!
- Bovine Bold pork butt
- Anyone else have this problem
- P5 Stout Beef w/Pron
- Shirley Fabrication does it again!
- In two hours... pulled pork tacos. (pron)
- Help with timing.
- Fine Tuning Habaņero Lime Ribs
- First Brisket
- Last Night's Party
- new addition to the family (sorry pron to follow in my next post)
- Recipe conversion
- ABT stuffed burgers on the Mini
- Chicken tacos with Hatch chiles
- First grass fed ribeye
- first spatchcock chicken(pr0n)
- Pork Loin Back Ribs (with Pr0n)
- Tri-tip on the grill with pron
- Sorry just 2 pics
- first family cook!
- Simple Beef
- First cook on new WSM
- WSM Brisket
- Sportsman Club Pinic
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