View Full Version : Q-talk
- PBC cooks so far
- First Brisket of the Year
- Girlfriend bought me this smoker for my b-day
- Assassin 28 Disappointing!!
- A couple of firsts over the weekend with pron
- Help, Chicago burbs
- No more wet wood
- Proper Charcoal use
- Gotta stop...
- A rub recipe (!?!?!?)
- Popdaddy and Pitmaster T needs your opinion
- Rustic Tuscan Chicken....My apoligies
- Rub vs PBC temperatures
- "Baffle" question.
- Classes
- Brisket Help
- Fund raising cook...little bit of PRON
- Fire Management
- Chipotle beef enchiladas
- Stromboli.........with pR0n
- Burnt Ends
- UDS exaust vs inlet
- OR Crucible wings and Code 3 Backdraft Rub
- Steel plate for pizza stone
- Redneck Sushi - BBQ Bacon Sushi
- It's strawberry season y'all
- Pellet Purchases
- Another Shirley finds a home
- Boston Butt. Back to Basics!
- dilema
- Top Shot BBQ Smoker
- Cool DIY Grill.
- First big cook on HBT Reverse 400
- Looking for consensus - Seasoning a new smoker
- Brinkmann Trailmaster-Tuning Plates
- Stuffed Chicken Breast on the OTG w/Pron
- Pulled pork n Chicken @ work
- ET-735 v iGrill2
- This Week in the Throwdowns: April 28th, 2015
- Royal Oak Lump Quality Issues?
- Beginners Question on Adding Fuel to a Fire
- Buttery Smoked Cabbage & Grilled Salmon on Ceder Plank
- Ever had burnt ends this way?
- Rib yield after its cook ?
- Rueben burger
- Making some salsa tonight.
- Max Compacity Question
- 3 1/2 Feet of Bacon
- Cast Iron Finds
- Which Oakridge Rub For Butts?
- anyone cooked birria in a smoker?
- Horizon Convection Plate is Here! Pron!
- controlling Heat help! horizon 20x44
- i'm to young for this cooker
- New build
- round or square FB on a RF?
- Creekstone Farms Brisket on the Primo
- Primo Rodizio Chicken, Ribs & veggies !
- Ace hardware selling Wicked Good again?
- Day off with some cookin' (pr0n)
- Charlotte, NC Area Pellets
- Is it smoked? Is it Grilled? Is it both? Dinner w/pron
- a bitter experience
- WSM lower grate (18.5)
- BJ's Brisket
- Ball Valve Damper for Ole Hickory CTO?
- jalapeņo and cheddar stuffed burger
- What should I cook for my Archery Club?
- A few pic's of what's for supper!
- New Trading Post Trade Round Sign-up Begins May 1st
- GFS Butcher Paper
- Kamado Joe santa maria tri-tip and wings
- Worth the hassle?
- Ozark Oak
- Crack in my firebox Jambo backyard pron
- Real BBQ Basics
- Barkimus Maximus
- Brisket prices should be slowing dropping soon
- i just realized something... electric toaster oven vs gas kitchen oven
- A Conecuh Sammich
- Do you have a favorite pair of tongs or spatula?
- Specialty oils on woot
- New Member - Qmaster Senior ?'s
- Wrap issue
- Enhanced Pork Butt
- Should inject pork butt?
- Decided on a SF smoker, thank you for replies!
- Memphis Style Dry Ribs - Yes, No, Or Sometimes?
- Is this a smoker pit or a bbq pit?
- New Braunfels Vertical Smoker Repair
- Newspaper end rolls
- smoked meatloaf and 15" Vac sealer.
- Victory Smokers
- Smokin Okies chickem sauce recipe ?
- Corn or taters
- A question for Primo Oval users
- Grilled Tri-Tip with Citrus-Chile Butter
- How do I monitor a cook from work?
- I Grill it, I Eat it, I Hate it
- Beef Back ribs and beer
- Thank you FWISMOKER!
- Master Built Dual Fuel Vertical Smoker
- Yoder. Ya ya ya ya Yoder...
- Scoring Butts
- Got it cleaned up..
- Man can't live on bbq alone !!
- Think my thighs are sexy?
- Please school me on foodsaver manual vs. auto
- Deep South experience
- Brine chicken in buttermilk
- Battle Box or Pint ?
- yet another Aaron Franklin video
- cast iron skillets
- Pork butt salt covered
- what's your go to commercial rub for ribs
- Apple wood or oak ?
- fire management on shirley 24" x 65" cab
- Grinder
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Stubbs Briquetes-Frontier Lump
- Lump charcoal or briquettes?
- Klose "Caterer's Combo"?
- Injecting brisket twice
- What is this bacon sushi I hear of??
- Thermapens (and all else) 15% off
- Smoker build finished
- Pricing help on Weber
- Smoking with scraps from cabinet shop?
- SRF Prime Rib Sale
- BBQ Headcheese
- Morels, Local Flat Iron, Crab
- It's all your fault
- Free download World Famous Sauces and Dressings Cookbook
- Umai Dry Kickstarter
- Stl Spares, Tips and Sausages on the Shirley
- Cherry planked hot BBQ Doughnuts !
- looking for a good rub
- MMmmm Tri-tip!
- Kamodo Joe
- BriqueEtiquette
- S&p 50/50
- A little Salmon..
- How long on a 6lb beef rib short plate?
- Need a new grill - which?
- Buy sausage casing online?
- PBC or Rotisserie which would you buy?
- Seeking Tri Tip Advice...
- Brisket got tight, back on the smoker?
- Garlic studded shoulder
- New Brisket Probe
- My First Butt
- New looker...
- Moral BBQ Dilema - Prime Rib Purchase
- The "Sweet Spot"
- Deep South smokers
- Apple Wood Bonanza
- What's a good brand of spares and butts
- Any experience with Fire Magic smoker?
- Boa Rack and Butt.
- Sheep casings?
- Gochujang Tri-Tip
- PBC Boston Butt
- First week with my new Yoder
- Grilled Polenta and Chicken
- TRADE ROUND 45 in "The Trading Post" forum
- Southern Living Video on 3 Southern Sauces
- Pellet Smokers
- Stuffed Portabella Mushroom Caps
- Breakfast Pizza
- lump charcoal
- Feeling peachy.
- Hardwood floor for smoking?
- PBC ribs
- Pacquiau Pulled Pork!
- Do you cut and split your wood? pic
- What do you do with a stainless Holland you bought for $100?????
- Some guidance on knife set: home use
- Angus brisket vs choice
- Resting boston butt
- Ribs are on...
- Myron Mixon V9 Gravity feed smoker
- Pork Skin....Delicious
- BBQ for the Fight: Smoked Chex Mix, Rib Tips, Moinks
- Dinner,anyone??
- Picnic & Some Fatties w/ new A-Maze-N Tube
- Couldn't Wait Another Week
- HOT TIP #362 - The CORIAN Cooler Topper.....
- Stick burning in the Mini
- Boston Butt Baguettes
- First Tri Tip.....holly crap
- Thinking of welding fire pit?!
- Couldn't pass it up.
- Ribs on the kettle
- low n slow 225 - 250
- Shorties on the Shirley
- Blues Hog
- First Beef Short Ribs...
- Split size?
- If you have 2k what smoker???
- Fabricating a steel wood burning oven
- Jerk Pork,BBQ Chicken and more for fight night pron
- Open Fire Cooking
- My Shirley, my Fire
- UDS meatloaf
- Elk Rib BBQ
- This porkster is doing beef top round
- What kind of method is used for...
- Baby Backs on the Kettle...(PRON)
- Coffee-Rubbed Skirt Steak
- Temp on WSM
- How do you cook your rib tips?
- Chuckie and Stuffed Portabellas
- My Diamond Trailer failure...
- Quarters and CSRs in the Stick Burner (w/a little PrOn)
- Smoking baby backs...
- Smoking with foil - health impacts?
- Really Glad for this forum
- Might just have to pull the trigger
- Rotisserie Rib Roast
- Absolutely Never Again
- Top Round Roast
- How to choose a good brisket?
- Sunday Chuck Eye Roast
- Pam coconut oil spray
- 1st Jumbo Joe Cook
- Plowboys Yardbird...where do y'all buy it?
- The Whole FARKN Nine Yards
- Traeger Lil Tex Bottom Shelf - Hockey Sticks
- Stuffed meatloaf
- Free Weber chimney score!
- Pork loin Chop
- Just a couple of Boneless Ribeyes on a Perfect Sunday Afternoon.
- Bone in loin CSR for lunch: Slow grilled in Big Poppa drum
- Pizza Tonight (pics)
- question about bbq guru
- Trying a new rub
- Pork chops
- Andouille. Caution, Lots of wiener pron.
- Carving knife blade...
- UDS the miracle cookers
- What my Sunday looked like
- brisket injection question
- Fish pr0n inside
- Chicken lollipops
- Sausage Platter (A Hint of Germany)
- Pitmaster T/Jumpin Jive Canteen Mojo Found?
- Sausage Fest, Jalapeno and Cheese.
- Rotisserie Chicken Question
- Maverick ET-735 Landed in Australia
- mule tuf smoker
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