View Full Version : Q-talk
- Groupon Deal for a Kettle Pizza
- Help with WSM water pan
- Some Tuesday Afternoon Sofrito Crockery (w/pron)
- Gravity Feed Set up help
- Hot sauce for future Q'ing
- Cooking a beef round as brisket?
- looking for sausage making forum
- 3-2-1 for most everything
- Sacrilegious to use for UDS?
- Andouille Suggestions
- This are my enchilada tacos.....
- Summer sausage..
- Christmas Style
- Pork center leg roast question?
- Que for a Cause III - Houston
- What hardwood lump are you recommending?
- Do you brine spares?
- Curing Bacon - Question now that I have done it once
- First Brisket
- ACME Firebrick safe for direct cooking?
- A Big Thanks to Sean, Snake River Farms & Double R Ranch !
- Smoked Chicken Casserole
- Abe's smokers now on CL here??
- Rogue Beer Brats on Garlic Rolls w/ Spatzel
- STL spare ribs on thOklahoma Joe.
- Who made the first!
- What to do with Leftover Bacon Shell?
- Help me make my Offset pretty again
- Serenity Courage Wisdom
- Backwoods or Stumps?
- Butcher Paper Question
- Need UDS Donor parts in Canada.
- Bovine bold or black ops for my chuck short ribs
- ninja poll: sweet baby rays
- bacon cure question
- Fresh Organic Collard's
- First Hot and Fast Brisket
- Beef chuck short ribs.....
- General Tso's Sauce used on...?
- Hot food gloves
- beginner baby backs on the OTG
- A funny thing happened on the way to the Throw down.
- Love my mini WSM so much I cooked all weekend. Check out the pron!
- Eggplant Timbale for Dinner
- The ULTIMATE indulgence
- Mack Daddy Smokers
- My very own score! with pron, plus some Primo XL questions
- lined butcher paper
- My Birthday Supper... Surf n Turf
- Brisket attempt
- Brisket injected with bacon grease?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- PlowBoys PorkChops
- Skewers....
- New England BBQFest
- starting a fie in a bws fatboy
- smoking sausages
- chili
- New BBQ Food truck help
- What else can I smoke?
- Advice request, turky on the Big Easy....
- KettlePizza Thermometers recall
- Smoking Salmon?
- binders in charcoal
- ABT cook time
- Be jealous!!!!
- Hamburger seasoning experiment, no pron
- vacume packing brisket and butts
- Coal fired rosemary wings with caramelized onions
- Not really Q, but does have bacon in it. And the Canadian Brethren will like!
- Naked Fatty Help
- has anyone used the Qmaster temp controller
- My birthday present to myself!!
- Holy Mother of What the Heck?
- Leg quarters and contry style ribs
- Coffee Rubbed Chuck Chili w/ Habaneros *pics
- First Time Doing Ribs and Looking for Assistance
- Adding Smoked Brisket to Chili
- problem
- Name the wood
- Drippings in sauce?
- What's Smoking Farkers?
- Left side or right side brisket?
- Been a busy couple of weeks...
- Bacon's Done
- Rack of lamb (pr0n)
- Fruit Wood ID
- Brisket Reheat
- Big Shorties
- To Soak or Not Soak
- Simple and Basic BBQ w/ Pron
- Today's pre-game brisket cook w/ pr0n
- Another very satisfied Shirley Fab. customer.
- Grilled salmon recipe request for the brethren.
- Thanks Brother
- Defrosting meat
- its bacon time boys and girls...
- Help me trim my meat
- smoker temp question
- How Do You Guys Obtain....
- Sunday snack (pron)
- Collard Greens
- Beef Short Ribs Plate
- Looking at a LSG offset
- Cowboy's Brisket
- Wagyu vs. Choice Brisket Test
- Sirloin Tip for Sammiches
- Turkey on PBC
- Craigslist 22.5 Weber score.
- First smoked chicken, wish me luck!
- Housewarming Gift(s)
- Well That Was A Disaster
- Pulled Pork ECBG
- Leftover Pulled Pork = Great Chili (with Pr0n)
- Bumblebee Rotisserie
- New Smoker from Shirley Fabrication
- Windy Sunday Baby Backs for the Rib TD
- Cooking some chicken on my Shirley today. (pics)
- Pork Steaks and stuff......
- Is This Weber Salvageable?
- Beef Ribs..
- Temp. trouble with my new Fatboy. HELP!!!
- got to scratch the itch real good...
- How to cook Wagyu steaks
- Smoked Turkey Breast
- First pork butt in the books.. advice needed
- Burning/Smoking/BBQing ANYTHING inside the garage -- Bad Idea!
- Ham
- Followed me home Friday
- ABT Question
- New from upstate SC.
- Not a good first time.
- Phubar's Lowland Smokers @ MysteryBoxtel Pron Pt.3
- New Stand for the Comal
- Pictures of my New Shirley Fabrication Cooker
- Smoked Turkey
- 24 pork butts!!
- Just ordered my Lone Star Grillz 24x48 horizontal
- here it goes!
- Salmon on a ceder plank and Grilled Romaine
- First UDS Test FAIL
- A taste of Jamaica!
- Finally done the pulled beef w/pron
- Weber kettle pizza clone build...thoughts?
- How long does wood usually last?
- Chip smoker brisket flat
- Ordering a new Smoker!
- Pork Chops and Apple Sauce
- Amount of cure for Bacon
- ***Tostadas de Carne Asada***
- Shhh Chilli secrets revealed.
- I missed you guys, so I brought you pics!
- Cold smoking cheese?
- Tight fit
- UDS Smoke
- Rounding up all my smokers
- Black Specks in Rub
- whole hog
- Four Brothers, Pulled Pork Sliders, Peach Bourbon Baked Beans and ABT’s
- Expected Prime Brisket Cook Time
- What do you say when
- Leaving Thursday early
- fatty - how to keep in the cheese?
- just an idea
- Hankerin' to build a grill
- How to make a Bacon Weave
- Next build. Go big or go home.
- Looking for help, with cook a new cut of meat
- How much per pound is a case of pork butt these days?
- First Cook Old Country Brazos
- To Turduken or not to Turduken???
- Smoked tomatoes and peppers questions
- Weber's Premium Restautant Coal Steak House charcoal?
- heads up on a good new cookbook from sean brock
- Smoking Pies
- What's your move on steak?
- Primo Oval Primer
- Enhanced ribs for $1.59#?
- Brisket Drippings
- !!!!! And then the phone rang
- Here's an easy meal.
- Is this a good deal - Weber Gas Grill
- Waygu Brisket cook (first time)
- Uses for leftover beef ribs
- Pitmaker with a twist
- Need UDS Help in Canada - Saskatchewan to be precise
- Any Poultry/Meat Distributors in TX where I can buy turkeys?
- More Baby Backs... Pron
- Mini-WSM build Question - Charcoal chamber
- Seared Fresh Tuna
- Surf & Turf (Ribs 3 ways)
- Recipe: Salt Block Cured Smoked Salmon
- Pics of Grillzila from East Texas Smokers
- 1956 Weber Brother Metal Works grill....w Pr0N!
- What are the pros and cons of a gravity feed ?
- Barrell smoker newbie
- Just a Skirt Steak
- Uds - sandblasting a barrel
- Stuffed Chops
- Weber kettle pizza
- Theres Always a First!
- firepit lamb chops
- One of my Biggest Cooks yet - pron will be coming
- Plan to seal the smoker
- another SF smoker
- "Mind of a Chef" on PBS
- Question about vertical cabinet cookers; pros & cons of traditional updraft or reverse flow?
- Phubar's "Ooooh Lard have Mercy!" Pics
- Hey So Cal Brethren! Picnic on sale...
- Turkey Cannon Sale
- Fresh Dorado Fish Tacos
- Minni paint recommendation help
- Pizza for lunch
- Mac & Cheese
- 2014 winter andouille done
- Smoked Meatloaf-final pics added
- Brisket- crutch or no foil?
- Knife Sharpening vs Honing: What's the difference? -- ariticle
- Free Barrels in N. VA.
- Just scored this for free...
- Need sauce and dry rub recipe
- Thinking about a vertical cooker?
- Shipping cost for new smoker
- plated up
- Meat price tracking app, similar to Gas Buddy
- Fire bricked bbq grill
- WSM water pan question
- Just a Thursday night, sorry no pics
- Meat drippings and au jus
- Wal Mart enhanced spare ribs
- Cowboy Chop from SRF and Double R Ranch!!
- Pig ears for mans best friend
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Missed the Rib Throwdown - Sundays Beef Back Ribs
- Sams club or Costco?
- Pork Butt (pulled pork) invading Texas.
- Dana Point with Jumbo Joe
- Incoming Yoder - Loaded Wichita
- Where can a man get a fresh turkey?
- Not necessarily Q, but need suggestions
- Brisket Points w/ pron
- Another pizza today
- How much do I need?
- Boston Butt opinions please....
- Who here makes their own sauerkraut? Advice needed
- OT - Turkey frying
- Humphrey smoker smoke leak question
- Burnt ends
- Simple Slider
- Flat Iron Steak
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