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- Royal Oak Lump (Green Bag)
- Victorinox knife
- Stout Beef (w/pRoN)
- Snake River Farm Kurobuta Ribs
- Pinto beans: need recipe
- Going to Carolina in My Mind
- Some baby backs on the BGE.
- Smoked Venison - Chicken - Fatties
- Finally fired up my new Clemson mini wsm today
- First cook post refurbish: YS640
- AWESOME Craigslist find. Unused old Traeger!
- 1st attempt at a Fatty = FAIL
- First Brisket Help
- Brisket: Trim or Do Not Trim Fat
- who lost the 100#
- Another lazy Sunday.
- Griddles
- Tandoori Chicken Wings in the Kamado - Recipe Included!
- Sunday Cook
- problem cook on Brisket
- Maple Bacon Triple Pepper Squash (w/ pr0n)
- Overnight pork butts with PrON
- First cook in homemade pit.
- Buffalo chicken legs on Primo XL
- Help me deconstruct these Chinese cumin-lamb skewers!
- The Obligatory CyberQ Wifi Infrastructure SOS
- Been a while since I wrote.. Thighs O MY
- Great success with snake-method-pulled pork
- Snake method for PSB???
- CL Score from 2 weeks ago
- BUILD A UDS- they said
- Family Reunion
- The BWLGGT
- How to cook Beef Ribs
- lid for uds
- Friday was a good day.....
- Le pese a quien le pese...
- old time butcher
- When you get asked what would you like for your birthday...
- Competition Meat In DFW
- Simple Steak.
- I shot a video during my UDS cook this weekend
- Does bread get a smoke ring?
- it's a wood question.
- Thoughts on the good one and has anyone ever built a clone
- Pork butt advise for work picnic
- Sunday's Ribs
- It was a surf & turf weekend (pron heavy)
- vision b series kamodo a few questions
- So what do I buy?
- get them while they are nice and fat..!!
- USDA raises beef, pork prices forecasts on drought, disease
- Char-Griller Akorn at Sams
- The Egg has Cracked!
- Pork tails,ears and feet
- Briskets, Pork Butts in eastern Canada
- Buffalo tri-tip a success
- Duck!
- Moink Balls - low n slow or fast n hot?
- Strip Steak on PBC
- Just a little salmon and eggs...
- Cooked my hot and fast butts.
- Kamado Repair/Refurbish Project
- Here's how I start my Sundays.
- Jennifer and the Comal working together
- Spot-on Brisky (w/ pron)
- Design suggestions please
- Best Budget Rib Smoker
- Free Weber Kettle 22" OT
- Bad luck with full spares
- Starting my plan.
- Spices Sourcing
- Taco Bell crunch wrap
- Attention IA Bretheren--Ribeye Sale
- Hott and spicy Bacon pepper burger
- "SF" Shirley Fabrication smoker up and running in California!
- Mini WSM for my 13 year old son
- Buying lump in the Netherlands?
- Making the most of a mutton on a spit
- ash catcher for uds (tried to reply to another thread but couldnt)
- pepper stout beef on the kettle. 1 or 2 pans?
- Pictures of my vintage Kamado
- What to do with left over pulled pork
- Leftover Butt Enchiladas
- Wally World Beef Ribs
- How Long Can I Keep BBQ Sauce
- My Hatch chilies, sauce and supper
- Help - why are my chicken parts done so quickly?
- Ever heard of "pork brisket bones"?
- NY Cook 4 Veterans - Photos
- Beef rib question
- Just like American Express...Brethren Membership has it's privileges
- Had a busy weekend
- Need ideas on how to "tune in" my beast.
- The Soss lives on...
- UDS Prices.... What is fair?
- smoking guns sweet heat
- Don't Laugh-Aloha
- Surprise in my Royal Oak
- anyone in KC have a JR pit they can show
- Stuffed Pork Chops, Spicy style
- It's tough to be the King
- Looking for wood supplier
- Lets Solve A Brisket Mystery.
- The build has begun!
- A Gas grill selling for dang near $18K
- Spice storage & life?
- Feedback on Fryer Needed
- 2 1000 gal propane tanks for sale $800
- yoshi grill mat
- Offset baffle/tuning plate ?
- Spare ribs vs. St. Louis Cut
- Inflated ego
- smoked butts freezing question
- Grilled Balsomic Marinaded Flank Steak
- Paper at Lowes and Home Depot
- Wood Splits Needed - Maryland
- best smoker
- Question on USDA beef grades
- I just don't get this probes like buttah with brisket..?!?
- anyone use Jack Daniels barrel chunks?
- The "wrap"?
- Beef Bones
- Anyone ever cooked on one of these?
- HGCQT-n-beer
- Fattie
- Nikkei Breakfast with Boshizzle sausage
- thinking of pastrami
- Pork Butt & Brisket Together
- Oklahoma joes changing name
- Thoughts on brineing a pork butt
- Chuck Roll Pepper Stout Beef....Round Dos by Lil Bobby Brisket!
- Weber grates in UDS
- Confused by labels on pork at shop rite???
- Double Brisket
- Low Budget Super Spicy Dinner
- Imperial kamado repair/restoration
- My vertical chicken experiment
- Secrets of Great Salsa
- Kingsford Comp/Stubbs Briqs
- The Cost of Beef
- Backwoods G2 Chubby or BBQ Guru Onyx? Help!
- PBC in Forbes Magazine
- Pork butts and whole chickens together.
- First Rotisserie Chicken - Advice?
- HEB specials for the weekend..
- Brisket prep....is there anything wrong with this idea?
- Packers found for under $4/lb in Northern VA
- Monitoring the Temp in a PBC
- Cook time and other details
- Al pastor recipe?
- brisket sticker shock
- unbelievable score at wally world
- Lonestar Grillz Vertical Offset has finally arrived!
- My backyard kitchen with Pron
- Brand of Pellets for new pellethead
- Turkey on pbc prep question
- Walmart $1.96LB Brisket
- Smoky Mountain Smokers place to buy in Servilleville TN
- Smoker need help picking
- Porterhouse on the mini-again
- question about insulationin a frige smoker
- Pork more pork
- HEB $1.97 Brisket
- Wood Chunks - Does it matter who I order from?
- Santa Maria smoked turkey
- Barbeque America magazine
- A Guam Style Brisket
- Cermaic Kamado Table
- Weber OTG 26.75 Temp Drop
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Using tomato paste in lieu of ketchup?
- Wood source in westchester ny/southern ct
- Fire Box Brain Fart
- Smoking with coconut shells
- Weber Grill Restaraunt
- Sausage Peppers and Onions
- Texas Sausage?
- Pork cushion injection recipe ?
- UDS Fire Management on Longer Cooks
- Thoughts on Pasture Raise Brisket
- How to fit full racks on UDS
- Brisket Re-Heat
- UDS help
- Caveman T-bone steak: it is not worth!
- My new SJ cart.........OK, maybe I went overboard a little
- chicken wing recipe help
- Firebox placement
- Hangover Lunch
- Ribeye on Himalayan Salt Plate
- Goes against everything I know, but..
- My best blackstone pie to date
- Finally!
- How to season humphreys smoker?
- Heritage cooking: Half Sour Pickles
- Brisket rub question
- 55-gallon drum of unknown origin - burn and blast?
- Beef clod
- Kettle Whole Skirt & Flank Steaks (shut up and pr0n)
- My Leftover Sausage Peppers & Onion
- UDS seasoning
- BGE Draft Door on UDS
- Pork but plan?
- Ain't been Qing much
- A month of UDS cooks
- Scotchies Jerk Chicken, Montego Bay Jamaica
- picnic shoulder?
- BlueDawg Brisket Day
- man food fire. speakin' of scotchies
- I Can't Get It Up
- Multiple Cooks on PBC
- UDS Grease Fire?
- seasoning a brick smoker
- UDS Pics
- First Time Whole Hog cook in action
- Bleach Water n Fire to the Rescue
- 120# of Butt in Progress
- First Saturday of football season - what's on your smoker?
- Pickle- The Ultimate Garnish
- Cyber Q users
- preheating wood
- Pharking Beef Pron
- Low temp cooking on WSM
- I gave in and bought some KBB on sale
- A BBQ-Brethren pays it forward
- UDS Advice - if you had to do it again
- Brisket and football (pron)
- Chuckie help
- need opinions on smoker
- Post your best advice for chicken in a WSM
- Reheating pulled pork
- Looking to hire, love football?? NY/NJ area
- Pork butts and SL ribs
- Two Butts and a Brisket- Starting....now!
- First butt on the mini! With Pron...
- 2 spatchcock chickens cooking
- best deal on BGE
- Your opinion on select briskets
- First cook on the kettle, ribs were great, lessons learned
- Finally smoking
- It is too early - Sunday Brisket
- One Tough Butt? Bone Wiggle Test
- Looks like creosote building inside smoke box and stack
- Cooking PPP -- pulled pork pizza on the Blackstone
- Royal Oak red bag lump burns fast?
- First Fatty
- Vertical chicken take 2 (pr0n)
- New YS 1500 tips
- Pulled Pork Newbie
- Wow, Lowe's needs to get with it (Kingsford Sale)
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