- Th Science of Collagen
- I'm defrosting vac packed smoked chuck. Any ideas what to make?
- Reverse Sear Leg of Lamb !!!!!!!!!
- Leftover Q-Turkey & Noodles
- Butts the day before
- BBQ Santa came to visit
- Alternate Prime Rib Options
- Johnson Custom Smokers?
- Need to refrigerate just cooked brisket
- Defrosting Ribeye
- Christmas Grill - help needed....
- Salami Stocking Stuffers..
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Thanks BBQ Santa
- cold weather cooking
- Brinkman Backroads Smoker on Trailer
- Baby Back Ribs Questions
- NY strip roast
- Old fatty....
- Finally finished my redneck sausage stuffer-works awesome
- First tri tip w/ lots o pics
- Advice needed - New Braunfels off-set barrel smoker
- Single grind?
- Do butchers cut brisket different for BBQ?
- Bradley score... I think
- Smoking Bacon
- Ordering Plate Beef Ribs...Advice?
- Using my minnie
- Smoked Chicken Hatch GC/SW Soup
- Let's start an argument, I mean discussion
- Franklin rub video
- Timing issues.
- Thawing A Brisket?
- trip to tuscaloosa
- New GC28
- A fish tale....really sides
- Farmland Button Bone Rib Ends
- Koala Moa Rotisserie Trailer
- 60lbs of US Choice Top Round
- My Dinner Tonight: Squash Noodles & Italian Meatballs (Photos)
- $2.98 Choice Briskets. DFW
- Mojobricks BAR-B-QUBES advice
- Needing a good Pecan Pie Recipe to make with daughter
- Bought the Mrs a MAK 1 Star
- Jambo Pits - Backyard Model
- BBQ is Timeless
- OBR fundraiser
- Ham Advice?
- Red Weber Wood Dales w Pr0n......
- Cooking on weber with wood...
- Chuck Primal Flatiron Steak Sandwich Pr0n
- Turkey carry over temp
- haven't posted in a while
- Steakhouse Bacon
- Slicing a pork butt
- Chuck Primal Shoulder Entry
- Doing a ham on the kettle for Daughters Hooding dinner. (Little Pron)
- Lunchtime....
- Can anyone recommend a good vacuum sealer
- To be a new WSM owner. First BBQ suggestions?
- Can You say "Bacon"?!? (I Knew You Could!)
- Vacuum sealing
- Grass Fed Beef Plate Ribs -->
- Whole Hog Cooking Equipment
- new shirley fabrication smoker.
- Sushi! (pr0n)
- This is going to be a FUN cleaning project..
- Rub's How to !
- Primal Chuck Throwdown Entry NBBD and Me
- Beef Cheek Tacos & Beef Cheek Pie
- Flat Iron
- Another tri tip pron
- Bone in chuck short ribs
- Chicken Leg Quarters
- Any Yall Got a Juicer? Ninja? Bullet? what?
- Help with smoker temp
- bringing home the bacon
- Lump charcoal in my WSM
- Rocking weber kettle????
- hidden presents
- UDS Funk
- Question about Wet Curing a Ham
- Soft Holiday Caramels
- I rubbed my first Butt early this morning
- Primo Oval XL
- Help!!!!!
- new shirley fab smoker pics.
- 90 day wet aged rib roast
- Cold Weather Cooking
- A Christmas gift I don't what to do with
- My new Shirley Fabrication Cooker
- Mini WSM Temps
- My 1st fresh Ham (with pron)
- Brisket Again!
- Breaking Bread-
- Brisky Pron
- New smoker - what type to get???
- Suggestions for a BBQ rub/sauce gift pack?
- Paying it forward
- Ready to make sausage
- Beef Plate Ribs Part Two (Pronographic)
- I am stalled again on pork shoulder picnic roast
- Scotched eggs homemade tots
- Jerky jerky
- My smoker is history
- First Chuck Primal Throwdown
- Question about Christmas eve pork butt cook
- 24 oz Aged Porterhouse Tanti Auguri Vincenzo!
- Early Christmas Gift!
- New smoker
- Sourdough starter discard biscuits
- Sauces and Rubs in Knoxville
- BBQSanta is so farkin' real!
- Weekend Pig PRON...
- Turkey Toaster for standing rib
- Hatch or the Egg-
- Flew in under the radar and cooked a ribeye!!
- Can you tell the difference? I could!!! LOL!
- Grilled Rib eye and new Temp. Gauges
- A new Sauce. a must try
- Throwdowns and peeps
- Help please. Dry pork butt on my UDS.
- Brisket Flat: To Foil Or Not To Foil?
- Grilled steaks - how to season/make tender
- My 1st few Brisket's
- Steven Raichlen twit or guru
- Peanut Butter/Jelly Ribs & Turkey!! (lot of pics)
- Overnight brisket smoke?
- Dry rub application
- First prime rib: smoker, gasser, or oven?
- so bummed.
- Hey Mister,"What's ya doing to that chicken?"
- Ribs
- 2nd deer down and smoked sausage
- Mini WSM grommet for Maverick ET-732
- money for wood.
- Prime Rib-Costco
- New Oakridge Limited Edition Crucible Ghost Chile Rub
- The Triple P (Pulled Pork Pockets)
- Pork Loin like Brisket?
- Chopped Pork Nachos
- Rainy day ribs!
- Help: Ideas needed for moose
- Dr chickens double smoked ham good the next day?
- JB Weld on a Vision Kamado Firebowl
- New Guy Question......First Brisket on Kamodo Joe
- Best tip learned from the BBQ Brethren this year?
- Getting a UDS build off the ground eventually...
- Standing Rib Roast Wood?
- Help - Reverse Flow Smoker Baffle Placement
- Cuban Mojo Pork on the BGE
- Wagyu Rib Roast ~5lb advice?
- pork shoulder
- Advice - First Kamado Turkey Smoke
- Brunswick stew makings smoking
- Sunday Legs
- 37 degrees Winds gusting North 50-55 mph
- Buck's BBQ - 1st Catering Gig
- Good price or not...... Kamado Joe Classic.
- Omaha Steaks?
- UDS Cover
- Turkey Dinner Tonight
- What to do with this
- Turkey Brine for a Brisket?
- A "Spin" On The Christmas Dinner Plan
- New Smoker
- Hey Texas Brethren - HEB Sale
- Humphreys pint and guru
- Meadow Creek
- So where's the point?
- Christmas double meat advise
- I reckon its time
- can i brine chicken wings tonight to smoke tomorrow?
- Beef Back Ribs - First Time
- How to catch drippings...
- Vacuum Sealed Q?
- Okinawan Cheese Grits w/ Shrimp and Bacon
- "Happy Wednesday Pharkers,what's Smoking this Christmas?"
- Sausages on a rack instead of hanging?
- How early is too early to season beef
- does smoking make spices stronger?
- "BBQ Brethren Builders" Beer Keg Grills
- Double Smoked Ham Cooking Time
- KJ Divide and Conquer
- Christmas ham...Happy holidays everyone!
- New Guy having fun...Day 2.....9 pound Pork Butt
- Briskit n a PicNic
- big ol' shrimp
- Tel-Tru alternative?
- The miser comes out...
- Christmas Eve Dinner
- Grass Fed Beef Plate Ribs.....
- How to monitor temps in a mini-WSM
- Quick Holiday munchie idea
- Need your help Brethren.....
- Wounded Warrior Project in NC
- Smoked Tri-Tip
- Which end of rib roast to trim?
- RUBS To BUY or Make ?
- Filet Mignon on the BGE
- Side Sauces for standing rib roast?
- Question on Sous Vide Prime Rib
- Smoking a Turkey Breast......Help!
- Prime Rib Advice
- Skinny Briskets!
- Maverick 733 not working correct advice?
- Smoke Shack
- Teres Major... rub?
- God speaks to Pitmaster T
- Emergency Question for Christmas
- Merry Christmas Everyone!
- Merry Christmas Brethren
- WSM Cart
- Merry Christmas to my BBQ family and Brethren
- Buffalo: what to do?
- Firebox cleaning
- Time for rib roast at low temps?
- Save the --
- NY Strip!
- Dr Chickens ham glaze
- Merry Christmas
- Christmas is here
- Minnie
- Christmas Eve cook with a Throwdown Effort
- Slicing Ribs
- Merry Christmas!!
- Rib Roast, Cheesy Spinach Risotto, and a Hot Naked Fatty! (w/PrOn)
- Santa Really Did Come...Post pRon
- Christmas Dinner Prime Rib Help!
- Best beans yet...
- Prime rib thank you!
- View Glass Door or Solid Door
- Oakridge Christmas
- Holding wrapped rib roast
- I made a cutting board
- Resting brisket time
- Sous Vide Success - Prime Rib
- Maple Syrup Jack Daniels Brined Turkey for Christmas
- A Holiday Turkey
- First crown roast of pork..pics
- Prime Rib pics
- Prime rib to big for just 2 of us, or can I re-freeze after cutting in Half
- First ever prime rib
- Crash course in Akorn/Kamodo cooking!
- Rubs with sugar vs without
- Christmas dinner
- Prime Rib for 120 again!
- Prime Rib Question
- Sisters in Smoke Christmas Giveaway for Brethren Subscribers
- I just rescued an 18" WSM "C" series!