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- First Packer (Pron)
- YS480 & YS640 Price Increase 9/1
- Caveman Rib Eye
- First Baltimore-style Pit Beef
- Coupla questions for 1st brisket
- Not done bragging.....
- No Brine Turkey Legs - Any suggestions?
- To Trim Or Not To Trim
- Did a small Labor Day cook for just me and the Wife. (PRON)
- Did I screw up another brisket? Please Help!
- The Valley Experience Part 5: The Grand Finale (The County Fair/Nitty Gritty Dirt Band/Smoked Beats/Keg Stands/and much much more)
- Barbacoa de cabeza with pron
- Grilled Salmon Hasselback Potatoe Brussel Sprouts
- Following instructions doesn't always work!
- Chicken legs
- Question about what charcoal for BGE
- What's the secret to crispy chicken skin?
- Pulled Pork Salad and Italian Sausage (w/ PrOn)
- I'm not exactly clear on what defines a 'fatty'...
- 1st time cooking beans
- Question for Char Griller users
- First pork ribs in my PBC
- Help with grill seasoning
- Red lined barrel
- Theory on UDS temperature
- Beef Short Ribs
- First cook in a while
- Leftover Hawaiian Pulled Pork Pig Shots (TD cook)
- How to do a pork sirloin roast
- Hot & Fast Turkey
- st. louis cartliage
- Sliced pork butt
- Teres Major
- How to do a pork sirloin roast
- Some Jerk Meatloaf
- Pulled Pork Pepper Poppers
- help with lighting inside the pit
- How to season firebox in cabinet smoker? (humphreys)
- Weekend spare ribs (pics)
- Shrimp and Grits, Platypus style
- My Best Pork Tenderloin
- A Great Day With Lots of pRon
- Restaurant Depot Pork Shoulders
- Strike three on brisket, with a save.
- Left over pulled pork? How about sushi?!
- Mini WSM Question
- Pellets
- End of season clearance- Canada edition
- First fatty on a Holland Grill
- Paella for a crowd...pron
- bamboo
- Kurobuta Berkshire St Louis Cut Ribs
- Diesel Boy Does Baby Back Ribs
- Labor Day bounty (pr0n as we go)
- New BBQ spot and brisket
- Question about hot and fast brisket
- First Fatty on my Weber with Pron
- Found a Few Dino Bones
- Harbor Freight Weed Burner Torch
- Pork Belly and Watermelon Appetizers
- Labor Day: Brats, Beans & Peaches w/pr0n
- SPOG receipe: need proportions
- St Louis Style Ribs(W/Pron)
- Refueling a WSM "mid cook"
- Kamado apple pie
- Kamado apple pie "pron"
- Lang 60 ??
- CL Score, but I need some help !
- Akorn burn time
- Smoked Meatloaf
- The uds delivered again!!!
- Pickling hatch chiles: to roast or not to roast?
- lazy day smokin'(9-1-14)
- BBQ Pizza
- New "Hat" for UDS
- My UDS Build version 1.0
- Another Successful Bludawg Brisket
- Labor Day pork butt
- Labor Day Brisket(PRON)
- The 26th annual Best in the West Nugget Rib Cook-off ends.
- Man, I just love homemade lump for searing
- PBC cooking times
- Just some ribs.
- Pepper Stout... Chili? (No pr0n)
- Amount of wood in a WSM.
- Smoked some Johnsonville brats on a mini-WSM tonight and they were tough
- thanks bludawg
- Stainless steel door for wsm??
- Recycled Pork Quesadillas (w/ pr0n!)
- What to cook on PBC?
- First run on Humphreys pint (seasoning)
- Cedar Planked Salmon PBC
- Labor Day Ribs
- My first Brisket
- 1st cook w/Weber WSM 1880 and my new Comal
- Tri-tip quesadillas with hatch chile salsa
- Tailgating for an AWAY Game!
- Paella..
- KISS ribs on the Lang
- 20X50 BYC Temperature Zone Measurements
- Brisket Help
- Question about H&F brisket, Bludawg technique
- Labor Day Cook
- Brisket on Sale!!
- First brisket attempt question
- Mini-wsm from a mystery grill
- pit builders and whole hoggers- help me design a pit
- My weekend Brisket
- Win a BGE...
- Pork Tamales with Hatch Green Chile Sauce
- Where is everyone getting pellets for cheap?
- High Temp Paint, Anybody Use This Stuff?
- Silverfingers Carne Asada Recipe.
- Leftover pulled pork Calzone. (Throwdown cook)
- Labor Day Brisket Fun...
- Forgotten chicken drummies?
- Quick dinner
- New Grill Day
- Sauce Contract producer/packager suggestions?
- Man, Fire, Ffod Right Now
- Anyone cook with corn cobs?
- My first Chucky...BBQ'd anyway(w/Pron)
- Flexible
- Prosciutto Beer Battered Pickles
- Pork tostadas with help of Greg (gtr)
- Beer keg mini UDS
- Glow in Dark River County
- My Cooler Smells Like Butt
- Seasoning the New Grill
- Good Place to Buy Meat in Myrtle Beach?
- igrill 2 question
- Fried Chicken Thighs
- Think My neighbors are giving me a hint...(Pron)
- 1st time smoker
- 22.5" Weber kettle LID lower diameter
- Fatty platter
- walmart kraft duck paper has acid in it.
- Burner fire starters?
- Manzanita Ribs
- Sugar maple for ribs??
- Need help!!!!
- Help: Cleaning Enameled Cast Iron
- Mediterranean-ish Souflima
- Upcycled pallets to build a BBQ cart
- Shirleyfab size?
- Got a Yoder and had to extend the patio
- Smoked Beef Tenderloin
- Brethren on American Grilled tonight!
- UDS First Cook
- Weber smokey mountain
- Harry Soo Live Feed on Meathead's site, starts in 25 mins.
- Hatch chilies in Chicago
- Direct heat wood cooking
- Skinny rib-eye in the dark
- Thanks Shaggy...
- wagyu brisket, is it worth it??
- Not bbq. Wife made ham. Thanks simply marvelous.
- Fatty Stromboli
- Mini WSM Vroom Vroom
- 2.5” Ribeye Steak
- Thanks Silverfinger, Carne Asada.
- anyone heard of or used Tambalan wood?
- Tomato sauce tips and help
- Amazon
- Ham question
- a big ribeye and a redneck sous vide
- Pork Cushion Burn Ends?
- How to trim Spares down to St. Louis Style!
- GTR's Recycled Pork Chalupa Chili Mix.
- Attention Brethren: Come Join the BBQ Brethren "Campfire Cookin'!" Throwdown!
- Abe's smoker homemade maze and brisket test
- Need a garage freezer (obviously not Q)
- Burnt Ends
- Weber WSM break-in
- Advice on Huge Smoke (and 1st time doing turkey)
- Weber Ranch Kettle Owners
- How to develop a wood source?
- Cooking meat in live coals wrapped in leaves question
- big green egg large
- Best BBQ Cleaner EVER!
- Electric Smoker for my Brother In Law's 40th, he is a rancher
- A Pookie G Pork Butt Slider
- New Promo Code for Digital Thermometer
- UDS Tempratures
- My New Smoker (with some food pr0n)
- Full Chuck Wagyu or Milk fed Lamb
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Simple Lamb Backstrap
- BBQ joint(About to take the plunge)
- A chance to impress internationally
- This Should Be Phun...30lb. Top Round?
- Jake's Blend Wicked Good Charcoal
- Maverick ET 732 probes
- Dad's 30 Hour Turkey Pr0n
- WSM Cleaning - question
- identify my wood!
- First fatty and first pron (with bear damage!)
- Which One Should I Get?
- Vinegar sauce
- OBR Looking for Help
- smokey joe going out.
- Detroit style football pizza
- Fruita Wood Chunks are HUGE - OMG
- Anyone ever spatchcock a whole turkey?
- Stuffed Pablano Peppers
- Weirdest bbq sauce ingredient you use
- What's smoking?
- Favorite recipe/method for pulled chicken
- Shipping Weber parts to the UK
- Vintage General Meat Slicer and some ???
- Q-Bana...............
- Naked Breakfast Fatty (w/PrOn)
- Padawan and Phubar's "Cooking with Cannabis" Pron
- chicken rub
- Where to cut a whole brisket?
- Big Boy Spares w/PrOn
- Wagyu Beef! Its Whats for Dinner....
- Wagyu Trisket w/PrOn
- First time Using a Pizza Stone
- Dependable, Reusable Spray Bottles?
- Just Some Pulled Pork
- Brunswick Stew
- Big Ole Fatty for dinner
- Now, time for something completely different...
- Butterball turkey breast roast on Pit Barrel Cooker
- Brisket Cook
- silverfinger's carne asada
- Raichlen's shanghai short ribs with pron
- Piquillo Pepppers
- Fixing for my first BBQ.
- Smoke ??
- Restaurant Story
- Did a little fundraiser comp
- Bge table
- BBQ Shrinkage/trimming %
- Campfire TD: Turkey and tater tot caserole
- Pruning the maple for smoke wood
- Red Snapper~ Pr0n
- kickoff
- Restaurant Depot - Pork Butt Sale
- Cooked too long ago for throwdown entry.
- Game Day Meat
- Pink Butcher Paper
- Campfire style Chile Verde
- Challenge worthy hot wing
- Maverick Industries Competition Smokers
- What made these burgers so darn good this time?
- Wife's birthday luau
- First Boston Butt on the Weber (PRON)
- My new to me Yoder YS 640
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