View Full Version : Q-talk
- Mayo on buzzard
- Why the "stall"?
- Another Turkey Post
- Cook for Troops or Vets Next TDay?
- The Gobbler
- Thanksgiving Guest of Honor
- After Thanksgiving Turkey Sales - How can they be so cheap?
- Cajun meatloaf recipe
- Weber Grill vs. Smoker
- Surf and Turf Thanksgiving
- Generator Question/comparison for Comps
- Ham It Up 2014 - Let's See 'em!
- A Mexican Thanksgiving
- How long can a turkey brine?
- My first smoked turkey
- Black Fridays for Turkey's
- Smoker cleaning
- How to do these beef ribs?
- Smoked Salmon
- Another Thanksgiving Coupon Headsup
- Scott's n George's ..........?
- Pulled Chicken Recipe
- 2014 ThankfulQ cooking at the Rescue Mission
- chimney cowl
- What is your favorite wireless thermometer?
- Making bread in a bread machine?
- WSM winter water pan
- Yes another smoked turkey
- Please help me upgrade to a cabinet
- Thanksgiving in beautiful San Bernardino....
- What to do with rib trimmings? Carne Adovada!
- Smoking a turkey and its 30* outside
- Trisket TD Entry (w/PrOn)
- KC Chiefs Tailgate
- Help with Rubs
- B-Day
- Jerky on smoker
- APL Beef Rib Video. Where Did It Go ?
- Another Turkey (w/PrOn)
- Turkey Stock?
- 88 Pounds bacon
- Small UDS question.
- Thanksgiving Bird
- Vision Thanksgiving at son's house
- Turkey fail?
- Enough leftovers! Bring on the beef ribs!
- Hot and Fast Turkey-not BBQ, yet
- Did a little taste test
- Pitmaster T - Yearly Turkey and Dumplins Thread
- My Thanksgiving Extravaganza!
- 2 Smokers I REALLY Want!
- 2 Brisket 3 Turkey grease fire
- 85g UDS build lid question
- meadow creek pr60t
- ADVICE NEEDED: pork butt @ 140F at 8 hour mark
- Monthly Meat Cost Private Cook's
- Boneless Pork Leg. Any ideas?
- Deep South Smokers
- Wind Screen
- Smoked Short Ribs
- Quick Help Please! Turkey Breast Bone in, How long per pound @225
- Offset smoker Temp Question...
- My BGE Turkey
- UDS temp issues
- Bummer Brisket
- My Thanksgiving
- First Pig Shots
- 10lb Pork butt found for a deal with pron
- More Boring Leftovers..................
- Ready for bacon
- Wingin It
- Question about chuck cross rib roast
- Left over turkey/fattie with pR0n
- My 22" Weber Kettle
- What to do with a can of Maple Syrup?
- Frustrated
- Steam ship Round
- Aussie Seafood Sizzle
- Chuck roast
- how to properly get the smoke rolling...
- UDS brisket success with pr0n
- Not Q, but darned good
- First Cook on Old Country Over N Under
- Wagyu experts?
- First Turkey in the PBC..
- Second Cook on Baby Stump
- Thanksgiving Pron!
- Salt and Pepper Brisket...Good, but...
- Royal Oak - dirty smell
- iGrill2 Connectivity
- Happy Thanksgiving!!
- Smoked Tri-tip On a Toasted Flatbread
- Caja China in Cold
- Fed Ex brought my Christmas toys early!
- Frozen meat problem...
- Chili
- Anyone have good results finishing in an oven?
- Lang raffle winner
- Rib Roast on the Rotisserie - with PRON
- Blackberry cobbler on the kettle
- Venison Sausages
- Cryoconcentration
- You don't know how good you had it until it's gone...
- Mini WSM Testing
- Smoked Wings & Roasted Cauliflower (pics)
- Spring chinook
- Myron Mixon flat racks h2o smoker
- Smoked grub for Christmas that can be cooked ahead?
- SPOG-No Sugar?
- Enhanced Beef?
- oyster and artichoke soup and a diggity lambic cradle
- Smoking Bacon
- Moink Balls did not turn out well
- One way to get Smoke into your gasser !!
- Naked Fatty
- Strip Loin Roast
- What's on the Christmas Menu?
- Could someone explain what happens when making charcoal?
- Making 20+lbs of Delicious Bacon
- Got a bird cookin' in the WSM (pRoN)
- Thanksgiving rd2 Saturday's feast
- Meat Vendor
- 122 pounds of bellies
- Anybody got a good boredlaise sauce recipe?
- What did I do wrong???
- Blue Smoke?
- Stanley-Since 1913
- Buckboard Bacon
- Chargrilled Oysters
- One way to get Smoke in the gasser !
- A question about Texas hot links/sausage
- Remote thermometer help
- Fat Cap Bacon Brussle Sprout Riff
- ET732 Lightning Sale on Amazon
- Heat Shield...Will this work
- Drunken Pork Rinds
- Japanese Wagyu Beef
- Plan for beef tenderloin
- Best place to get a smoker for the money
- Making the right choice ?
- John Lewis brisket
- What color to paint my new Deep South Smoker?
- Venison!
- Italian Style Pork Loin Sandwiches
- Another Tequila Sunset :-))
- Thanksgiving Kicks Cancers Ass
- Question about freezer shelf life
- Got offered a great deal on pork butt
- Outstanding Appetizer
- Some Canadian Peameal Bacon
- Pork Belly Roast: my first, not last for sure!
- paint coming off smoker during season
- Suckling Pig on Weber Smokey Mountain Smoker
- ET732 on sale again, $43
- Home made Rib Racks that Really Work
- Pit barrel discount?
- Tonight's Dinner for 10 folk's
- Shopping with a Hangover
- Buffet style ham suggestions needed...
- Italian Beef -- need a little help
- ironman cookers?
- Pit Barrel Chicken.......oh my gosh!
- 8th wonder of the world
- Smoked salmon - how long @ what temp
- Tri-Tip French Dip Sandwich (TD Pron)
- Drum Smokers
- Texas brethren need help with dinosaur bones
- Metal fabricators, I have a question for you about hog cooker cost
- Dozen Turkeys, To Brine or Not?
- Restaurant Depot pork butt sale
- Air Force cook (suggestions)
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- uShip for a smoker
- Help with chili made with leftover brisket
- que'ing for two ?
- Shirley Fabrication- PitMaker wedding
- Is it to late for burnt ends?
- my new smoker
- teres major and some stuffed shrooms
- My neighbor gave me a pork loin!
- How to remove the one touch cleaning system
- Smoked Turkey Stew?
- Little brisket sliders
- summer/smoked sausage tips
- 2 Dead Chickens (Pron)
- Beef Back Dino Ribs on my Shirley Offset.
- Vertical cabinet smoker Selection:Help
- Road trip to Atlanta tomorrow
- Fundraiser build.
- Smoked Biltong/Extra Thick Jerky, Help Please
- Pizza
- Best Locker smoker under $300?
- Less than a week before BBQ Santa starts giving away gifts
- Oakridge Rub & Dinosaur Bones - semi-real time w/ Pr0n!
- Frozen cryovac'd meat?
- a spin on turducken?
- Boneless Ribeye Roast time guesstimate
- Little red smokehouse
- ceramic grill
- The 1963 Weber "Plainsman" aka Gray Ghost.with Pr0n..
- Falling Temps on my PBC
- Stocking the freezer today
- Best spices and places to get them
- Pit Barrel Cooker and Moose Drool
- Jalapeņo Cream Cheese Fatty UDS
- Grillin On The Santa Maria and Mini Maria
- Pork belly skin
- Just tyring to make sure..(Naked Fattie)
- Goose hunting and jerky...yeah baby!
- Plate Cut Beef Ribs and Black Ops
- Is a Chuck What I Want?
- Chuck roast / bacon wrapped stuffing balls
- Need pizza dough recipe
- Repurposed Laundry Closet
- Not Q--Pizza guys come on in--Blackstone Neapolitan pies
- Fedex and USPS made it before my BDay
- Stupid fattie question
- Smokey Joe cookin'
- BBQ Pitmasters online?
- Wood cutters out there ....
- Need Trussing String
- Paella ala ChicagoKP
- 30 Gallon UDS?
- Mrs. ShadowDriver's Kimchi (per Ron L's request)
- Best Coals Question
- Hot And Fast Brisket???
- is this a good deal on a smoker
- Suggestions for a smoker.
- Inspired to Chuck!
- First Attempt at Pig Shots
- Need your guys opinions on a offset smoker build
- Good knife for slicing brisket
- Smoker Door Slam Latch and Handles
- Beef really low and slow
- What are you cooking today?
- Tripped on some good burgers....
- Need Advice on a good Electric Knife Sharpner
- Porterhouse
- Blackstone Pizza Oven?
- Smoked Ham
- Best Pizza oven
- Pre-Char-Broil OKie Joe Highland smokestack dimens.?
- Not a fan of grease drippings - UDS
- BDay Pork Butts
- dinner steak tonight
- Brisket, rendered fat-uses?
- Turkey on the Kettle
- tri tip on my mini
- Bone Candy!
- pit maker safe or lonestar grillz mini insulated smoker
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