View Full Version : Q-talk
- New Stainless Drum Smoker is finally done!
- Go Rams PSB!
- Getting real serious on a Brisket, and have ???????
- offset frustration
- New Smokey Joe gold
- Best place to buy charcoal? (lump)
- New home
- BBQ Food Truck Business???
- Cracking the Kettle Pizza Conundrum
- Steak Burritos
- Pork loins 1.88/lb
- Selling my car and getting another smoker
- Cowboys and ribs today
- need some insight from you lang owners
- Chicken Fajitas on the Mini
- Campfire Chili, Cornbread, Poke Chops and Chicken Legs
- Smoker Bling
- A couple of questions about the Jumbo Joe
- Rust on new smoker!! Help please
- Bone In Ribeyes Hot n' Fast for the Favorite Grill Shot Thowdown.
- Brisket Video
- Smoked Rib Roast
- Pulled Pork Noodle Bowl
- My first Flank Steak in my PBC
- First time smoking brisket
- Finally my Outdoor kitchen is DONE!!
- Granulated Garlic
- Tri Tip on the campfire
- Cook 4 Wounded Vets - Success!
- Chuck Roast and Smoked Cabbage
- Some Venison Backstrap and Dove
- Help recommend a smoker for BIL
- Grandparents day Rib-eye with pron
- Sunday Cook
- Defrosting Ribs
- Grilled Asian Caramel Wings
- Help! Seeking UDS Drum DFW TX
- Do you steam your wings? (No pron)
- 9 pound ribeye
- WGrill WiFi thermometer opinion
- Barbeque America Magazine
- Finally, A Brisket I Can Eat!
- My UDS build (w/ rib pron)
- WGrill Setup
- Bluebone Grouper meets Deba (pr0n)
- big green egg nest
- How about a "Piggy-Steak-n-Cheese" Sammich (A little PRON)
- Korean Steak Sandwich w/Asian Slaw and Siracha
- Peach Tea Boneless Pork Loin
- 1st smoked pork butt in a weber kettle...suggestions?
- "Venison barbecuted, that is, wrapped up in leaves, and roasted in the Embers."
- brisky on the pbc naked all the way ?
- Jennifer is working today
- creating UDS smoker
- New Build Questions
- New build out of a jobsite tool box
- costco membership deal at livingsocial
- Meat Grinder attachment
- Just a little noon meal- NOT
- Walmart DFW Brisket Sale
- Solenoid or servo valves with UDS ATC
- I love ribs
- Friend feeling down !!!!
- Smoked crab cakes, salmon and lobster bisque
- Tuesday night bachelor chow
- famous Daves rib rub
- Brisket cook tomorrow. Sauces? Sides? Ideas
- Smokin Turkey
- Not your average UDS.....
- How much wood/smoke?
- Andouille..
- Smoked breakfast recipe??
- Peppers
- Sausage stuffing ?
- fatty, can i freeze and reheat?
- Kettle fried frog legs and spatchcocked chicken
- Burgers!
- Maple "Bacon" Money Muscle
- Fresh Yardbird on the kettle - pr0n
- fatty rub?
- Heads up Nashville Brethren
- Silicone bbq gloves ...DEAL
- Selling by the pound?
- Good deal on packers
- New WSM, w/mods
- leftovers pron
- Having brisket withdrawals...
- Brisket temp/ probe tender
- Question about acidic wood...
- Interesting idea
- Half rack for me porterhouse for them....and bonus chicken lollis
- Props to Bludawg
- I NOW understand the fatty! (mild pron)
- Thermapen Customer Service
- Cooking 70 pounds of boston butt tomorrow!!
- This was a bad year
- Target Score
- Weber 7416 Rapidfire Chimney Starter is awesome!
- Torta de pollo Asado en el smokey joe
- Mid-Cook Beef Rib Assistance Request
- First pastrami from scratch with pics
- Grill Cover for Weber
- Living Social Deal - Personalized Wood cutting board
- Question for the sausage makers
- Looking for a better pork rib recipe
- Left over brisket chili recipe? Who's got the best one?
- 22 1/2" OTS ring of fire question
- CharGriller Akorn....Got me ONE!
- How much sodium the meat absorbs when brining?
- Rib smoke
- Ordered a brisket point for Sunday
- Cajun Bandit 18.5 rotisserie for Kettle/WSM
- Thought I lost my Thermapen!
- Swamp boys bbq IS a beverage
- It doesn't cost any more to cook it good
- warming a frozen smoked brisket
- 90 Lbs of Brisket in 1 UDS
- Picked up an Ole Hickory CTO - have a few questions...
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Wild Cherry?
- Brisket questions
- Brisket Packer and Flat timing
- Did I mention I'm off today? (Friday Pron)
- Cyberq set up help please?
- I give up. Done with the damned pizza stone. Going cast iron.
- sweet pickle recipe
- Question for turkey legs on the mini
- Smoking Eggs for Smoked Scotch Eggs?
- Help with a Top Sirloin Butt roast
- Webber Deal!!!
- Ham and Smoked Gouda stuffed Chicken Breasts
- Three Wagyu Sirloin Tip Roast, Smoked Cabbage...
- Cajun Bandit 18" Rotisserie Ring and Rib-O-Lator
- "Pig Candy Anyone"
- Smoked Beef Plate Ribs
- Cauble's Custom Fabrication
- Brisket - Cooking Saturday, Serving Sunday - Questions
- Enclosed Trailers
- Newbie first over night Butt smoke
- Emergency fire management
- smoking fresh sausage
- Buying meat in bulk
- 4th Annual Hicksville, NY FD Cook-off and Car Show
- What to do?
- What Temp and How Long for Smoked Cabbage?
- Roasting Hatch Chillis and making Ice Cream
- "Ghost Salt???"
- Leg Quarters and Strip Steak (w/PrOn)
- New Smoker - 1st cook humphrey's Down East beast with PRON!
- pumpkin black bean burgers and pumpkin tots
- 16 Pounds Of Brisket In The Imperial Kamado!
- Orange Marmalade plugged double smoked Appleton ham!
- New to Smoking
- Running out of charcoal
- Good use for leftovers
- Wedding Reception Standard Questions
- New Smoker - Ole Hickory CTO
- My NEW smoker!!
- Fatty size in relation to biscuit size
- Short beef ribs. Butcher Paper version
- Roasting Beets in CI
- It's good to be home
- Maverick Model#CS-55-73 smoker
- Hopeful CL score
- Virginia Brunswick Stew Proclamation Stew Crew Cook
- Charcoal Questions
- Help deciding on first charcoal unit
- Stuffed Babi Guling on the Firepit spit
- 13lb brisket for $13.00
- Thanks offset success
- It Has been....
- BEEF. It's what's for dinner!
- Chinese BBQ Pork Ribs
- Sunday smoke 9lb Packer Brisket
- First Fatty RIP
- Sunday Smoke
- Firebox Temp?
- a few firsts today...
- Inspired by the "Recycled Pork Throwdown" pRon
- Why do my briskets come out a bit dry and crumbly?
- Kamado Cast Iron Apple Pie
- Oh-Hell No!!!
- bge ?
- Injection question
- Saturday night ribs (pron)
- look at what i got(with pron)
- First smoke
- P'strami
- Whole chicken on PBC
- candy glazed spare ribs
- Insulated firebox question
- Bacon Wrapped Salmon Filets With Grilled Romaine
- Charcoal
- chicken parmesan mini muffin
- Sirloin Tip French Dips....
- Buckboard Bacon - Pr0n
- Mastertouch Chicken and Veggies!
- Grillin on my uds.
- Turkey Breast
- Foiling ribs
- Hanger Steaks!
- charcoal useage?
- TOUGH, Frustrating Boston Butt Lesson
- Camp Fire Delights
- Ash's library now open!
- New Egg, first few cooks (pr0n)
- Can't decide!
- New (to me) Hobart slicer
- Pepper Stout Beef - Take 2
- weber kettle brisket
- Should I get a Weber 22.5" gold?
- First cook on new Stump's
- Pork Butt Juice?
- Big Easy Butt and bird
- chef paul prudhomme's chicken and shrimp jambalaya
- Old Rusty to the rescue
- "New mini"...first cook fatties and tri-tip...
- My Wife Surprised Me - OTG Score
- Smoked Salmon on my gasser w Rib-O-Lator
- Snake River Farms adds Ground Shipping
- Smoked Corned Beef Brisket
- Vension burgers with all the fixin's
- My tender, smokin' hot butt
- Replacement Cajun Injector Needles
- SLC Pork Ribs in Butcher Paper
- Machaca con Huevos
- Brisket Spots
- How long for two Boston Butts on a UDS
- Baby Back Ribs on PBC
- Show me your porchetta!
- Importing Concession Trailer into Canada
- Fruit Powder Sources
- Thermapens at a slight discount
- Beef Back Rib Advice
- Left over orange marmalade smoked ham... ham, beans and rice
- Challenge - seafood hot pot
- clean up
- Winter is coming...
- First Fatty on the YS640
- Discada For The Weber
- Give us a name!
- Need a good dove recipe
- Tailgating....on Campus and at HOME!
- Saturday night shenanigans. ( mediocre post)
- Friday night and I'm hungry
- No charcoal involved. Still good and different
- Mid 1960's 26" Weber Kettle....w Pr0n....
- pork roast question
- Early 1960's Red Weber Wood Dale...with Pr0n!
- Cooking on the early 1960's Weber Plainsman..with..Pr0N
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