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- Rockin' Rotisserie Ribs
- Cookshack Spicy Sauce dry mix
- Custom temp gauge??
- Mojobricks in a gravity fed smoker?
- Newby: help w/ brinkmann smoke n pit
- Regional Differences Live!
- Humphrey Smokers
- Help with handles!
- Cheap Weber pizza hack?
- Pastor Dan's Warhorse Cado
- Couldn't resist!!
- Cuban Chicken (pr0n)
- Flash-fried smoked wings question
- Sausage Fest for Work Lunch
- American meat classification questions?
- R.I.P. Smokey Joe...You've served me well
- Humphrey Weeble is here! And I can't use it... yet
- OH NO! Not A Gasser BUFORD!
- My official UDS build thread....
- "Happy Phriday the 13th Pharkers,what's Smoking this Weekend?"
- BBQ Fatty Sushi Roll anyone?
- Tennessee Red vs Bootleg Red
- Mushroom info needed.
- Smoked Chuck on Fry Bread
- Happy Weekend To Me
- Taterzilla Rides Again..........
- Tex-Mex Guac Burgers (PRON)
- Roasts
- first smoke of the year
- Quince wood
- PBC Unboxing - Rust Questions
- Royal Oak lump charcoal on sale at Home Depot
- Ceramic vs WSM
- Mmmm....steak & onions
- Just some steak n eggs
- Country style ribs
- Spatchcock chicken
- Ribeye Steaks from a Ribeye Roast
- pizza on a weber grill
- First fatty
- Big Day!
- Back in the NF-NS Saddle
- Bell Fab smoker owners
- Pizza on the Kettle Hack (Pron)
- Remembering the old days
- Putting BBQ sauce on pork butt for the last hour?
- Slabs Amazing glaze
- Always nice when Fedex drops by.
- How to make Texas style ribs beef and pork?
- Making BBQ/Smoker from Well Pressure Tank
- "Dirty" wood
- Frozen pork picnic
- New smoker build
- Anyone have a good steak marinade?
- Brisket for a very special young man Pt 3.....
- cooking with reduced space/cover
- Do you spritze your brisket & ribs ?
- Finally back to using the stick burner.
- Phubar's Q-uality Time with Wayne Pron Pt.2
- Shrimp recipes
- Road Trip
- Lava Lock Nomex Gasket
- XXL BGE...wow!
- Vault Clone help
- Flat Iron vs. Top Blade Steak?
- Brisket timing ??
- Holding Temp----
- Prime brisket UDS Cook
- Chicken and ribs on the PBC
- Andouille Adventure
- Home canning of BBQ Sauce
- Motivational rotational situation.
- Just my chicken leg dinner
- Pre Cooked Breakfast PICS.... Before a Sunday Brisket Cook.
- Rib Saturday
- Thanks BBQWilly!
- What kind of sausage to the Texas joints do?
- Prime Filet pron
- BBQ Sauce for Chicken - Looking for direction...
- A Guam Style Brisket
- best cheap frugal reliable smoker for 2 people?
- Getting used to higher temps on Jambo Backyard
- Millitary Cooks by Brethren
- Tips for Prosciutto Wrapped Asparagus
- any ideas?
- Whole Turkey Breast-How?
- No smoke on Ceramic Cookers-
- CyberQ firmware help please!
- Burnt Ends Cheesecake
- New WSM 14.5
- Beef Ribs, Prosciutto Wrapped Asparagus, and Mushroom Rice
- It's Sausage Season, Elmer!
- GE's 300 gallon smoker
- Strip steak and elevated tater tots oh my!
- .99 cent pork butts
- weber venting
- It's alive...
- Brisket
- Boneless Baby backs from Sams?
- 2” Ribeye with Bourbon Sauce
- Sauce's @ H-E-B
- Menu Help!
- Porcini Mushroom Ribeye
- Corned Beef & Smoked Cabbage in Guinness Stout
- Pork shoulder butt same as Boston butt?
- Score
- Indoor smoker
- used iq110 cost
- Just bought a smoker...
- Brining Chicken
- The Holy Grail
- a sirloin tip roast inspired by guerry, fried peaches and more....
- Cheesecake Help
- 18 hour ribs
- Mueller brisket rub?
- Ever Viligent
- Armor's Grits
- First Weeble pR0n! Pulled Pork and Spares
- 2 butts & 2 briskets on the Ultimate PI DAY
- Pizza on the Egg and Smoked Chicken on the Shirley (pics)
- Brined Pork Lion Roast
- What Would You Ask?
- Need help, building a propane grill for smoker trailer
- Clusterfarked Steak n Taters
- White Paper on Benzo(a)pyrene penetration on a smoked meat product during smoking time.
- new smoker recommendation
- New to the Forum and Smoker
- Pulled Chicken Question
- 24 Hr Brisket
- Brisket on the Tokisitna river in Alaska
- Vacuum sealer for excess bbq ?
- First smoke on the Assassin 28
- Riddle me this...
- Butts $1.19/lb @ Bi-Lo
- More rib eye!
- thermometer help
- Hog Butcher Pron
- Busted my Thermopen this weekend. Need to replace it.
- Pulled Pork Pockets...."pork Pies"
- Skewered Scallops
- Traeger temperature
- Tri-Tip question
- Neil's nuts were a hit.
- Any Thoughts on Lavatool Thermowand vs Thermopop?
- Custom FEC100 lift for transportation
- lighting charcoal
- Cold & blustery day beef ribs......
- Finally the Shirley is ready for some Q
- Sunday's cook--Ribs, Short Ribs, Brisket and Wangs
- Charcoal storage
- Thanks, now I'm getting grounded!
- Scored a lid...finally!
- Grilling on the 14.5 WSM today
- It's been awhile...
- Looking to buy a new smoker!
- What the heck is in my charcoal???
- hello new need held with Thermometer
- Help Round VS Square UDS fire basket
- Walking On Sunshine
- Found at Lowes
- Desperado BBQ Sauce & Rub Review
- Just Re Uped for my Forth Year of Tone, Taste and Tenacity here at the BBQ Brethren!
- 24 x 48: How much food will it hold?
- DigiQ adapters.....
- We are a team......
- Help...What do the pros use??
- First 24 hour smoke session - pork shoulder
- Thermapen sale
- Just another stuffed loin
- How long do you let your pork butt rest?
- Mango Mustard BBQ Chook Thighs
- Aussie needs help.
- Calling all Pitmaker users... Need help
- Looking for brisket ideas-Not Q
- Butter and cheese day..
- Disposable Cutting Boards
- Haven't posted a cook in a long time so...b-backs.
- Question for you offset smoker builders
- World's largest pastrami
- New show to record in July...
- Humphrey Down East Beast vs IQue110
- Schoolday sliders for an always-hungry teenager.
- It's My Turn to cook for a high - end client -
- tube steak boogie
- River country thermometers
- The KaBOB-O-Lator
- ET-735......lackluster
- First cook on Vulcan 33
- St Patty's Day brisket pron and more
- R U a Leftover Pig?!
- Salsa help please
- consistency in BBQ Wife says too salty
- How did this happen - couldn't get temp up on a WSM
- the rustic soul new reverse flow smoker build
- How to tell when spareribs are done?
- RUB: When do you put it on
- Meat Cuts & How to Smoke n' Cook em
- Seriously, The Bird
- Phubar's Jerked Chick Pron
- Sav-A-Lot has twin packs of pork butts for .99lb
- Myron Mixon MMS-48 for sale....maybe
- Seeking WSM chicken advice...
- New Franklin BBQ show
- Bbq pitmasters season 7?nor BBQ CRAWL
- Stoker 10% off
- Kamado Joe - what's the deal?
- Uds high temp troubles
- Royal Oak briquettes
- Corned Beef Griddle Burgers
- Some wedding reception pron.....
- Franklin Style Beef Ribs
- 120 gallon RF
- Thoughts?
- parrilla build with brasero
- My New Pitmaker Vault!!!
- double barrel smoker build
- DIY whiskey infused wood chips - this is not a tutorial
- Advise on using Horizon classic offset smoker
- Meat Madness Bracket
- My First UDS build
- Weber Performer and charcoal bin questions
- Butcher Paper Use Questions
- Best Offset Smoker?
- Corned Pork.
- Red Beans & Rice with Homemade Andouille
- Silicone mats in the smoker
- Grease drips on the outside of my uds?! Tears from the Fred Sanford?
- Last Nights Smoke
- Turkey sources?
- The Good One
- What happened to Red Sky?
- Vertical Cabinet Reverse Flow Gravity feed Planning
- Brisket, Cheese Grits and 2012 Canned Green Beans.... PICS
- How much salt & pepper should I put on my brisket?
- Wood quality
- Rub question
- Briquets vs only wood
- Someone stole my tongs!
- First attempt at Vertical "Lil Chubby"
- First smoker in transit!!! Stick Size question?
- Tell me why I DON'T need a Pit Barrel Cooker
- Direct grilling on the YS1500 any experience
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Pastrami
- Sugar maple.....is is good for smoking???
- Using firebox door as air inlet
- King Griller Akorn
- Frontier Lump Charcoal
- UDS fuel
- 1st Time Hot & Fast Brisket: UDS Temp Problem
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