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- Ribolator
- Hanging some ribs in the PBC
- Resting an UnFoiled Butt Question
- I need yall's expert advice
- Another smoker buying thread
- vending questions
- Roasted Jerusalem Artichokes on the #KamadoJoe
- Double stack Chuck Roast Brisket Style on the UDS
- Basil Tomato Chicken Sausage on the PBC
- Tri-tip cook
- chicken n cabbage
- 16 pork butts
- Country seafood stew on pasta Pron
- Smoked corned beef on the OKJ highland
- Smoker at 175 all night
- Meat Free Pizza on the BGE
- Help with 2" Ribeye
- UDS Cooking Question
- Costco meat
- Spare Rib Day
- My First Cook of Spring
- Pit probe replacement
- BGE vs. weber kettle
- Heatermeter testing and a Fatty
- Cluckin Good Chicken (Pron)
- Stubbs Charcoal
- Beef sausage recipe?
- Ribs so good I had to share
- Anniversary Dinner (little pron)
- Raichlen's Extreme Grilling...
- Bourbon Orange Glazed Loin Chops
- The Shirley Twins
- Standing Rib Roast (Prime Rib)
- Pork Lion roast tonight
- Can I season my drum?
- Need help cooking brisket for next weekend
- Which temp. reading do you use??
- Can't get the UDS to shutdown
- UDS MkII
- Something new - suggestions?
- Tapenade Stuffed Pork Loin on the UDS
- love this blog - Hillybilly hamhouse
- Where to buy a Kamado BigJoe?
- Rib Rack
- Average cost for smoking ribs, pulled pork?
- Getting Locally Laid Makes Me Happy
- Just a Little Pulled Pork... PICS
- Need help finding an old thread
- no wrap,glaze,or sauced ribs on lsg vertical
- Spatchcock & Desert
- First pizza bake in three months.
- Rethinking Hot Chicken for the Smoker
- BirDthday dinner on the #KamadoJoe Big Joe.
- Ribs on the Vintage 1981 Coleman Bullet!
- Beef Stuffed Onions
- So how many doing an Easter Ham?
- My first PSB - with pron
- Cooking on the mid 1960's Weber Aristocrat..with..Pr0N
- Akorn Kamado questions
- The Exciting Adventures of Exploration and Pillaging! (w/ pr0n)
- White powder coating pit
- Prime rib $5.99/lb
- lamb on the UDS
- Buttermilk Brined Smoked Chicken Thighs
- Franklin BBQ: A Meat Smoking Manifesto (Preview)
- Finally Made the Jump
- Well its done. I bought an Akorn! My first smoker/charcoal grill!
- how good do spices last
- Taste was "off"....
- Taking my cooks to the next level....
- Kamado BigJoe and UDS
- Orange Wood Chunks
- Sunday Cook!
- How to season and care for Akorn Grill?
- First Day at the Market!!
- Las Vegas Smoker Rental
- onyx oven
- Oak wood Question
- I Like Tacos!
- Now how do I get this back with me on the plane?
- Hatch Chile Cheeseburgers plus a few other cooks
- Indoor chops and rustic mashed potatoes
- Guidance on Seasoning Plow Disc/Disco
- Mopping Sauce
- Anyone use a Mexican style rub for brisket?
- Pate Choud
- Offset fire management
- Smoking On Kettle -- What is My Temp?
- Dustin Mizer - The poor man's manual Guru
- Determining where to place air ventilation holes?
- Brisket on a stick burner
- I know they say 'keep Austin weird' but this is crazy
- Rack of St louies on the kettle
- Poormans outdoor kitchen Genesis-Vision-Blackstone
- Need advice for pork tenderloin on kettle.
- How long to brine a whole chicken?
- ham
- How to paint a new smoker
- Ribeye (kind of) fattie
- Red and Green Chile Shredded Beef Quesadilla
- UDS fire basket handle...
- A very pleasant surprise
- First time Beef Ribs
- Vault cook this weekend 10 briskets
- WSM owners and prospective owners. Would you..
- Insulating firebox with mineral wool
- Killed hog while turkey hunting
- Cheap deal on used oak barrels
- Souvenir T-Shirt. Hell No
- Bison Ribs for a Walking Dead Finale Party
- Stuffing suggestions outside of the bird?
- Weber Rotiss motor locked up...
- How many bottom vents on my UDS?
- 18 Days...
- New AKORN Kamado Kooker owner
- First time using blues hog
- Racks for aluminum pans
- Pit for catering and smaller amount of cooking for restaurant
- Wild Hog Question
- Brinkmann Cimarron Restoration (lots of pron)
- Humphreys smokers...
- Where do you pick up your spices for your rubs/seasoning?
- Ordering my kettle
- First cook tomorrow. Nervous with some questions
- lip on ribeye
- Testing ~ Testing ~ Cushion Roasts & Smart Chicken
- Akorn lid a little wonky?
- spare ribs or st louis
- This Week In Throwdowns April 1st, 2015
- Brisket deal
- Fat for sausage?
- Lower beef prices coming our way, in near future.
- Hot and Fast Brisket - pan or on grate?
- Pickle pickle...
- 1st Smoked Ham
- First time Beef Ribs
- Getting pointers about...brisket points
- Kamado Joe zucchini pasta!!
- Restaurant Depot Ad
- Jerk Shrimp Tacos (aka: I Like Tacos - The Seguel)
- Delivery came today- Humphreys Pint
- Anyone notice a difference with frozen brisket?
- hi-heat BB's & making sausage
- Catalina chicken, S&P wings, comp chicken pron
- MENTAL BLOCK! Need some suggestions for Easter Dinner!
- Brisket chili nachos pron
- A Venison Shoulder
- A left over supper tonite.
- Tip of the hat to Cowgirl...
- Brinkmann Trailermaster LE - Stoked Socal newb!
- Can anyone tell me if this caster will fit on a g2 chubby?
- New Kamado BigJoe - did I get a lemon?
- Thank you SGH!!!!
- BBQ GURU Customer Service-AWESOME!
- Charcoal Sale
- Sausage casing problems
- beckys going away diner
- Finishing my new smoker
- big wheel kit of the Humphery
- Buttermilk chicken
- Well Hello Dolly
- Well Hello Dolly
- Best Choice Ridge Charcoal Sale
- Question about Crabs
- XXX(H) Hatch Green Chile Nachos
- I'm stuffed
- Recipe ideas for leftover pork shoulder
- Gourmet BBQ (pron)
- BeefCheek Tacos
- new to smoking, ordered wsm 14.5 and chimney
- Wild turkey
- Spiral cut ham - do it on the smoker?
- Humphrey Cover
- "Happy Good Phriday Pharkers,what's Smoking this Weekend?"
- Looking for wood supplier of wood chunks in Lancaster County, PA
- RD stahl meyer ham
- First cook on my new big joe - Lamb
- Stick Burner Cover
- Dallas-Fort Worth Brisket Sale alert
- FEC Smoke Enhancer
- Cherry Smoked Chicken Pie
- Suggestions on rubs, etc-fresh Picnic ham
- U D S round fire basket
- Carbon Del Sur lump
- Tri Tip Question
- Pork roast....?
- Pork Butts
- Should I Paint Inside of Homemade Rotisserie Ring?
- Replacement Temperature Probes
- Tiernan SOB grilling and spitting smoke
- Another Homemade Rotisserie Kettle Question
- Easter brisket...Franklin style
- how could i say no?
- Going to the meat dock
- Help!! When to change heat source with Boston Butt
- Pickle question
- Tr-Tip with Pron
- Yes, it was good!
- Brisket Infused Bourbon
- Ribs Tomorrow... For Guests
- All night brisket cook/ live
- First seasoning
- Landmann Pizza Kettle Charcoal Grill on Woot
- Guru temp robe
- Need help with brisket asap!!! 8 briskets on vault.
- Georgia BBQ Sauce
- UDS chicken question
- curb alert weber 22 kettle
- Pork Belly Help
- In the mood for turkey
- Doing another Butt next week, whats your favorite sweet/ish rub?
- Country Ham Belly
- Pulled pork #6
- Bourbon Jalapeno Sausage
- Getting started (newbie seeks for help)
- Just another Rum Smoked Salmon Fillet for Easter
- Smoking pork butts the day before questions
- Replacing one touch cleaning system
- The Shirley Fab Smoker is here!
- Easter Brisket on BGE
- Final Four Food
- Anyone do ribs on Green Mountain Davy Crockett?
- Dizzy pig
- Smoked Boneless Prime Rib
- First time smoking - St Louis cut Ribs
- The lonely ninja cooks: I want my baby back ribs
- Pork butt and picnic from last weekend
- Easter ham???
- Tenderloin and drums on the kettle
- WSM 22 - heat deflector ideas - anyone done it?
- Another Weber score
- Tostones
- spices
- pbc chicken from tonight's cook
- Yucatan Cochinita Pibil
- Happy Easter
- Kamado table diy ideas needed
- Somewhat "Live" Easter cook
- Gonna try bourbon marinated smoked chuck roasts today
- ham cook time
- Easter BBQ :)
- Easter bbq - ham & prime rib
- Woah...Brisket, now with pics
- Not really "Q", but some grilling involved, tons of Pr0n!
- UDS won't get hot enough
- Reverse searing #25
- Korean Mafia visits and they want steaks....
- Big Wing Cook (Questions)
- Teach me your ways
- Traditional Easter Dinner
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