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- Peoria Cookers... Anyone own one?
- The Pecan Shed Brisket Slather
- First pork butt tomorrow
- Ok score
- OR Dominator Pork Loin
- Probe Tender Bigga Pig !
- Venison tenderloin and neck roast
- First cold smoked bacon.
- Plethora of pig shots
- Coffee crusted Pulled Lamb shoulder! (pron)
- Another Food Safety Question
- Spare rib failure, last night
- bellies and packers
- Christmas Quesadillas
- How hot does the EXTERIOR of a WSM 18 get? Cooler smokers?
- Snake River Farms "Prime Rib of Pork"........My reveiw.
- Weekend Cook (Tri Tip)
- Rotisserie. To brine or not to brine?
- Chuck Roast on PBC
- Cuban "Sangwish" lots of Pron plus breaking in the new PBC
- What The Heck Did I Just Build?..
- OTG Wheel issue
- BBQ catering trailer
- Coffee Crusted Spanked Chawps! (pr0n)
- Had to try pizza on the Weber Genesis
- Ladies and Gents- Start Your Cookers
- Here it comes
- Rub bags
- some pork butt practice with pron
- Ode To Jed/Lamb (pr)n)
- first pepper stout beef
- Pot Roast Kicked up a Notch
- Prepping a drum for a UDS
- Not Que (But could be)..Just the fastest and easiest roast ever
- Chuck prices
- favorite steak seasoning
- scrapple reinvented: a new look at an old recipe
- First cook on Assassin 28
- Trying to eat better....
- Tough winter!
- BBQ Guru Question for LSG Insulated Vertical
- 14" WSM Built in 2010 prior to Weber Producing Them
- SPG and SPOG, your favorite ratio
- Making my own ground beef, 1st time
- Camp fire wood
- Smoked pork butt - 1st experience
- What's your favorite grilling sausage ?????
- Some Interesting Telly
- Knife sharpening question.
- The Perfect Side Dish To Compliment Your BBQ
- scored another weber lid...
- pastrami
- Kamado Joe Jambalaya
- New York strip... Shrimp... Bacon wrapped asparagus... Onions ... And shrooms
- New Fire Toy
- Trinidad Scorpion & Carolina Reaper Powder w/Brisket! (pics)
- Best rub/sauce for boneless chicken breast?
- Battle Box vs WSM
- Yoder Wichita owners: Capacity?
- Smoked Chicken and Egg Noodles
- My first smoke and journey thereafter
- -15 burger cook
- Pookie G's Breakfast Sandwich with pron
- Building a Stoker
- Commercial Smoker
- Akron area bretheren welders
- Smoked Chicken Pot Pie
- Ain't no thang
- Free shipping code for Coleman.com
- 30 gallon UDS build
- new pepper crop
- ordered Special Ops
- My new Shirley
- Snow Day Fun with the YS640 - Bacon wrapped pepper and cheese stuffed chicken thighs
- A Classic Indian Curry (pr0n)
- Portable gasser
- Weber gold and silver
- Quail????????
- And the waiting begins.......
- Full Packers at Sams!
- Cutco Knives -- anybody familiar?
- 3 Questions For Weber Gasser Owners
- Beef ribs on a snowy day(in progress with ProN)
- Pitmasters
- So, I did my first pork picnic and I gotta say, I must be a butt man!
- Smoked Chicken Green Chile Mexican
- In the mood for some meatloaf... (Pron)
- Weber Q1000 fuel usage?
- I'm going to meet Andy Groneman again
- Up date on the selling of gas I was having
- charcoal snake on the weber
- Anyone smoke stew meat?
- Instacure (Cure#1) needed for hot smoking sausage?
- Got Wood! I'd add with proN, but that sounds dirty.
- Yoder Kingsman: anyone have one?
- ribs..wrap or no wrap?
- Catfish n Hushpuppies
- New Rub
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Chemical smell, safe to eat
- NEW ThermaQ from ThermoWorks
- Pork butt...really, really hot and fast
- Looking at butts
- Brisket Camp article
- Smoked beef cheek ideas?
- Butts on sale!
- When do you put the meat in the smoker?
- Brining, Spatchcocking & Drum Smoking chicken on a Gateway
- Pork Picnic in the Davy Crockett (w/a little PrOn)
- My Custom BBQ grill
- Oak ridge VIP pack arrived! Ideas?
- SRF delivery
- Who says a pellet grill can't cook a stea??
- Stubbs
- Royal Oak lump and Western wood chunks on sale
- lil brisket on a snow day
- Well, Squid, Octopus, Calamari
- Grilled Duck Breast w/ Winter Vegetables and Maple-Bourbon Gravy
- 15lb. Brisket Score.
- BGE Temperature Control
- Seasoning an stainless uds ???
- throw it out?
- First cook on the new battle box.
- Help with Leg of Lamb
- wood ?
- Humphreys Pint, How do they Rate!!
- Grilled Chicken Fajitas
- Here comes a challenge!!!
- ribs on the shirley. there done.
- Need to add a gasser or kettle. Suggestions?
- New BBQ Job!
- New to me G2 Chubby
- A Genuine Tragedy
- 350 gal smoker build
- Curing wood
- Which guage more accurate?
- If You Don't Have a Subscription...
- Hydroponic Vegetable Garden
- Royal Oak Ridge Briquettes
- Bone in pork loin for supper
- Early 1960's Weber Westerner...With Pr0n!!
- are these brikettes any good for the UDS ?
- new to stick burner ash question
- I am one smooth talking devil...
- LEM #12 .75HP Meat Grinder
- dumb question
- Just a basic burger and chips
- Bernie Grill
- Prime chuckies...
- Whitetail Chili
- Seasoning with saved bacon fat
- Battle Box Vs Lone Star Mini vertical
- Cooked some brisket this week...
- Kamado Grill Safe On Wood Deck?
- I can't Believe I ate the Whole Thing!
- Venison 'pig' shot
- Spare Ribs
- Smoked Prime Rib and more
- BlackStone pizza oven.
- Care to share your Prochetta Recipe??
- My new Battle Box!
- Did I screw up? (Beef Short Ribs)
- i need help from the texas brethren.
- Sausage King of Springfield
- Smoked Baby Back Ribs
- Beef Jerky Time!
- UDS Advice
- Venison Tri-Tip Fajitas on the Smokey Joe
- Academy gourmet outdoor charcoal
- Pizza on the DIY weber pizza oven
- Cheap Kettle with cart or possible cart for a Weber
- Tri-tip reverse sear on Kamado Joe Cast Iron Griddle ((Pr0n))
- Help on ribs: is it time to wrap these?!?!
- Hot & fast.....help!
- Question on Fountaine’s Sauce Recipe
- Natures Stopwatch- read set grill
- Question for NJ area Brethren
- BBQ injuries????
- Barbacoa and frijoles
- Cryovac rib question...
- Sausage Making Today! Wife Helped. (lots o pics)
- Pig Ears and Tails
- Smoking chuck
- UDS grill height?
- Article: How Snow's BBQ Rose from Obsurity to Texas Barbeque Stardom (from eater.com Whitney Filloon)
- I keep practicing my BBQ Technique - Ribs, Brisket, Pork, Chicken
- My daughters first cook on the Humphrey's
- smokeing
- Jerk chicken and Dirty Rice
- Just bought a Humphrey's Battle Box!
- How to prep SRF cowboy chop
- Thick Jerky (Where is the master?)
- Chunky stew!
- Al Pastor - Not too pretty though
- Smoked Venison Shepherd's Pie w/pics
- First Rib Cook: St. Louis cut
- Kangaroo Filet steak, Leek gratin and potato crepe(pr)n)
- Stuffed Venison Boudin Balls with Bang Bang Sauce..
- Lookin' to try some red-eye gravy
- How should I cook these store bought sausage?
- ooops ! Fail !!
- Weekend eats (pics)
- OK Highland gets the call
- Tiger Seasoning
- Wood types????
- bacon
- Pizza Happiness Caputo Rocks
- The waiting is the hardest part...
- Opinions please on offset
- Smoking Pork button Bone Ribs
- Greg Norman Ranch Wagyu Brisket Pastrami
- Wild Boar
- prime ribeyes and some great brussel sprouts
- Local source for Duroc/Berkshire cross pork
- Country Style Pork??
- 1/4 or 1/2?
- Glorious weather + a day off work......
- Ftc ribs
- Vertical Insulated Smoker vs Gravity Feed Smoker
- Rib Leftovers - What to do?
- country style pork
- New to Stickburning: Wood choices are Oak, Red Oak and Pecan
- Are all PELLETS "Created Equal"??????
- Spring WILL come, right?
- Using cast iron on Weber kettle?
- HDD Deviled Eggs (not Q)
- Chicken and Veggies in Rosemary Tomato Sauce
- 1 brisket 2 recipes????
- A Slab of Salmon on the Fire
- SRF Cowboy Chop....... my Review
- First time brining, need advice
- Oil tank smokers.....
- Amount of Smoke
- Conecuh
- Quit your Biotch'n- I've got a real issue brewing
- Wireless digital thermometer ?
- sausage - Pork
- HEROIC Spice Blend...
- Are thermometers necessary?
- Love some unwrapped ribs!
- Flyin' the Flag...
- SRF American Kobe Prime Rib.......A Review
- Breakfast for dinner
- Loading Smoker
- Traeger runs hotter than indicated
- The Most Epic Pizza Disaster EVER: Homemade Pan Pizza with Perfectly Blackened Crust
- Heat shield size for Cajun Bandit?
- Happy Days on TV!
- deep freaze
- The Smoker and The Butcher.Lots of Pron
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