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- My new Foodsaver Titanium
- Cantonese Duck on the BigSteelKeg -pr0n
- BGE Mini smok'n it
- Oakridge VIP Sampler pack
- Tru-tell gt100r
- Stuffed Pork Chop - pron
- advice
- WSM Clone at Academy
- Meat & Potato Burgers
- Finally trying smoked meatloaf
- Finally got to do some cooking with pron
- Finished Double Barrel Smoker
- Newbie Brisket question (point/flat)
- Picking up my new SF smoker in the morning
- Ribeye Score at Albertson's!
- Hope these shoulders finish in time...
- I love the smell of oak in the morning.
- Boston butt...when to wrap
- Deer Jerkey Help Please!
- Seeking feedback on smoke flavor intensity in a vertical water smoker (Backwoods style)
- My latest bacon...
- meat slicer to cut full length bacon...requesting input
- Please help with vertical smoker info
- Thanksgiving Turkey test - will have pron
- Smoking a Pork Butt - Need advice - Timing Issues
- boneless loin with belly!
- CC door opening
- Smoked Beans Under Brisket - Any Good Recipes?
- Instant apple cider
- Splenda?
- Let's talk knife rolls/cases
- Fatty Problems
- Smoke a slab of bacon like a belly?
- Impromptu pork butt
- Lamb chops and Roasted taters
- PBC - Netting?
- Boneless short rib tacos
- Can I Brag For a Minute?
- Lightning struck twice!!
- Spit Roasted Chicken with a Tator Tot /Potato Gem bake.
- Game Day Grub w/PrON
- Cherry wood for flooring
- Emailed Assassin Smokers Never Heard Back!?
- What kind of Firebricks should I use in my Kettle?
- Ribs for Saturday
- LKN Trailer Sales
- Sunday Smoke
- BBQ Day
- Stumps / Gravity Fed Question
- Over Night Brisket Cook
- First Brisket cook on BGE - Need Input Please
- Rendering beef fat in oven?
- Pepper Stout Beef (with pron)
- Weber Kettle Restore
- I'm on a roll!
- The fat lady has sung
- Smokin Them Ribs....
- Tailgating....your thoughts and experience
- yesterday's cook on my stick burner
- Pork Butt on the Kamado (w/a little PrOn)
- Walnut
- First PRON
- Fire Box Not Hot Enough?
- Scored some Pepper's !
- Knife Sharpening Questions?
- with a little help from my brethren.
- First Time Pepper Wheat Beef w/pron
- Felt like some pork ribs...
- Top 10 BBQ Spots in Texas
- Stuffed pork chops on the mini...pr0n
- The Steakium Falcon
- Grilled Halibut
- loin back and country pork loin ribs
- Bacon's in the cure
- Butternut squash soup with goat cheese and bacon
- PBC Chicken and Turkey Breast
- What do you buy at Restaurant Depot besides meat?
- First Pork Butt on UDS (Pron)
- Thai Grilled Chicken - Sunday Night Pron!
- Restaurant Depot pricing
- Advice on Patio for Smokers and Grills
- Big farking steak
- Smoked Beef Rib Stroganoff
- First Craigslist Score!!!
- Disgusted by man fire food Season 3 Episode 1
- Today's smoke session
- 140lbs of Pulled Pork and Wampus Beans
- Best Smoked Andouille Sausage Yet
- A few racks
- Looking to upgrade from a UDS now what?
- Lechon Asado - Puerto Rican Pork Roast - pron
- Brisket a Lucky Way
- Rib Roast..
- Turkey
- Jumbo Joe Platinum/Kettlepizza
- Sunday's Brisket cook with pron
- cooking frozen ribs
- Marinaded Grilled Flat-iron Steak
- Fishing Food
- It's a pork loin, not a ham
- Some Simple Sliders
- Pulled Pork on my ECB
- Observations on pork, curing bacon, etc.(1878)
- Combining Pulled Pork with the McRib?? Yes please!! (pics)
- $45 Sam's Club - Living Social deal
- Drums and Ribs
- Another lazy Sunday afternoon
- Leg of lamb??
- Baked Beans for 400
- Brisket Sources - northern New Jersey?
- T shaped uds
- Questions regarding build offset smoker.
- Shirley Fab vs Southern Pride
- Anyone ever use avocado wood for smoking?
- Big Cook
- Restaurant depot
- I finally did it!
- Made Some Brunswick Stew Tonight
- Brisket temps
- Testing out the BBQ Guru Party Q with extra pron.
- Smoked Fresno chile salsa
- BBQ Meatloaf Video
- My Andouille Recipe / Process
- Meat Grinder/Sausage Stuffer - What is your setup?
- Pizza on the Akorn
- Some Venison Tenderloin and Spaetzle
- Sliced ham and sliced turkey - portion sizes
- Who got sauce ?
- Salami..
- Pork Chops with Periogies & Sauerkraut..
- Anybody here from Lexington KY
- sriracha
- Black Ribs
- Outdoor table / storage
- So I'm stuck again.....
- Pellet Burners
- Raichlen’s Top 10 Meat Cities in the U.S.
- Thanksgiving Test Turkey
- Not Q - Mediterranean Olive Bread
- Some grilled jerk pork with PrOn!!
- Smoking some Salmon any advice?
- Taco Pizza
- looking for my first smoker
- Phubar's:"Shhh...Italian Tomato Sauce Secret Revealed"
- 9 LB chuck roast
- Red oak vs white oak wood
- Foil ribs vs no foil
- Rectec owners what do you think of your rectec?
- I need Skoooolin' - Country Ham
- A-MAZE-N products dust vs pellets
- Guy chops!
- Meaty trio
- For anyone considering a Rectec
- Pumicer: The Halloween Smoker
- Breakfast sausage recipe?
- Butcher paper @ Hobby Lobby
- Beef Back Ribs n Beans on the Fire
- Finally home all the way from Texas--My newly born offset smoker from Lone Star Grillz
- Photos from Q for a Cause
- Semi-make-ahead PSB?
- Off Set Question
- Can you make GOOD low-salt BBQ, bacon, or salumi exist?
- Just some recent cooks... Brisket.... Hams... And more
- Jambo Dreams
- Talk Jerky To Me, Ground Jerky
- Cooking a wild hog....with pics
- Where the meat probe goes in brisket ???
- Weber EP-330 Covers suggestions
- Ribs and brisket toothpick test
- Anyone else going to Myron Mixon School this weekend?
- Pork Butt Sale $2 lb SoCal
- Mac and cheese cooked day b4
- help with new cambro
- Music While Smoking
- Advantages of Cold Smoking over Hot?
- Requesting feedback about viking gravity fed smokers
- One of these nights,one of....
- Royal Oak Charcoal Question
- Naked Fatty...
- Cooking a whole hog For Halloween party
- Pitmaster IQ110
- game seven pizzas
- Mojarras and pollo
- first smoke in the beer keg UDS: jerky!
- In the Spirit of The Brethren, Thank You Fingerlickn'
- Maintaining temps on a offset ?
- Smoking Coffee Beans for flavor
- First Mc'D, then Arby's, then BK, now this
- Would like to recreate some beef jerky I have had
- Grandma's Southern Peas
- Dedicated Cook-Chopped Brisket
- Grilling Project with my Public School Classes
- Ribs on Sunday
- Brisket Insight....
- new smoker
- Offset firebox ?
- Coffee/Spice grinder cleaning, how do you do it?
- Which kamado is this?
- A thank you (with a Shirley shout out)
- People with an Assassin
- Fresh Pork from the Farm in 2 weeks...
- Our New Shirley Fabrication Smoker Build!
- Look what came in the mail today!
- Aaron Franklin smoker
- Turkey!
- PBC Butt gone wrong
- Weber 22.5 wsm for fire pit???
- higher yields on water cookers?
- Oakridge bbq
- Birthday BBQ (Nov 1st)
- Cheap Q
- Wood chunks & Ribs
- Pitmaker Vault ???
- grilled tomahawks in the UDS
- Calories in Pork Butt?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Primo xl Jack Daniels Clearance
- Anybody else here in Japan?
- Pork Butt Gravy for Breakfast
- Wife giving the gasser a workout
- Insulated Vault Fire Managment
- Hungry for Pizza
- what to do with a boneless rear pig leg
- I smell gas
- Q with Diabetes
- YUM steak
- Fire Management on a Stick Burner video
- Any issue with this type of freeze/refreeze?
- Brisket going on!
- Quick chili fix
- Detroit style cheeseburger pizza
- Bacon advice please!
- A Gift of Wood
- Mind of a Chef - Interesting Black BBQ sauce recipe
- Shirley Fabrication Smoker Delivery and Seasoning!
- New favorite accessory
- Assassin Smoker Owners
- 1st cook on Shirley Fabrication Smoker!!
- Insulated cabinet smoker questions
- What goes good with Pear Wood
- Allegro
- 2nd brisket attempt on BGE
- SICK OF IT -need help
- Did I ruin a flank steak?
- First pork butt... Need a little help
- Big butt on a little smoker....now done and perfection
- I might not post a lot, but I cook a lot!
- Morning score!!
- How much Briskit
- HELP!! BGE flaking on bottom
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