View Full Version : Q-talk
- Thermometer suggestions?!
- Price checking Costco..
- Wagyu Brisket Pron... Go easy on me it was my first time.
- Well I couldn't help myself - bought a Genesis S-330 off of Craigslist yesterday...
- Brisket - worth the wait
- Burnt Ends and other good eats
- Turning Chuck Roast to Pulled Beef Sandwiches!
- Kamado Joe Jr.
- Swollen Package
- First trip to RD, also what to do with pork belly
- soppressata fail - what happened?
- OK Joe Highland w/mods
- Disappointed BBQ Experience
- Tried to reverse-sear a tri tip. Need some other ideas.
- Busted some sausage casings...how to cook??
- seafood smothered redfish, tuna, meatloaf, pulled pork aka weekend eats.....
- Source for 16-Mesh Black Pepper
- Thermapen display going out when probe inserted
- Fight night cook
- Suggested on First Time Cook
- Who shops GFS? ...and Pork Cushion
- Nekkid Fattys---Showing Respect for the NBBD
- Charcoal pellets
- Is it worth it to foil ribs
- First pork chops!
- Pappy's Turkey Brine
- Just sharing the love for my new Humphrey
- Aaron Franklin wins James Beard Award for Best Chef: Southwest
- Lockhart, TX Road Trip
- serious bbq
- Got my Shirley today
- Old Mule BBQ Sauce
- Pork Shoulder Prices in Northern California.
- Why was chicken sooty
- Cookin Q for the Parents 50th
- BBQr's Delight Wood Pellets
- El Oxidado cooks for Cinco de Mayo
- Ribs for the office, need advice
- Pecan smoked Boudin and Eggs
- Pulled pork to go
- Grilled Cilantro Chicken
- Casters
- Finally got to break in my Lang 108 (lots of pron)
- CL find ... worth it?
- chicken thighs on fight night
- pork butt and ribs
- Took a BBQ class locally (NEBS)
- Beef ribs done right
- Tying a pork butt?
- My Yoder Wichita Loaded Has Arrived!!
- Venison tenderloin on the kamado
- My new Yoder Cheyenne is finally here!
- Liquid smoke in BBQ sauce
- Charcoal Sale
- GrillGrates pick-up
- Spares vs St Louis vs Tips Weight: With Actual Numbers!
- Is there a substitute for wine in au jus?
- A Crawfish Po Boy on my little burner
- Steak Dinner tonight
- Bone-in Ribeyes on the Keg
- Is it necessary to remove bark from wood
- i just noticed why im having trouble keeping temps on new wsm
- Cajun Creole Injected Pork Loin
- How Do You Protect Your Wood?
- last weekends cook
- Controlling temp on bge
- Meat source - membership clubs vs grocery stores vs butcher
- Cowboy Southern Style
- Vacuum Sealers
- Ultimate BBQ Smoker
- splotched chicken
- New Shirley Smoker..
- Southwest Style Rub Question
- Vision Kamado Customer Service
- Wagyu...like a kid in a candy store
- Tip for cleaning up UDS paint
- This Week in the Throwdowns: May 6th, 2015
- Wet Bacon Brine Issue
- Making my own hamburger...but don't want to over-handle!! Hmm...
- I need a saw to cut my splits to 4 to 6 inch long
- Need ideas for a Turkey rub
- BGE warranty...
- Brisket is on sale and I'm headed to to the store!!!
- Look what I got
- Need a little help from the brethren
- Holy Chit!!!!!!
- Green Supper in BGE-Mini
- Chicken halves 'Spooning'
- Assassin temp
- Cooking on the Lodge Sportsman Grill
- Chicago White sox sell ribs............. in a batting helmet
- Oil tank bbq question #2!!
- Snake
- Another Pulled Pork Pie
- A bunch of stuff I never cooked before, tons of pR0n.
- Finally got myself a kettle (old style kettle)
- Who has a 26.75" Weber kettle?
- Gravety feed double pan smoker opinions
- Where to Get Weber Domed ( Metal ) Cover
- 12 Briskets on the Vault with Pic
- Interesting read - Cattle Theft and Beef Prices
- Chicken
- Kettle Smoke Leak? plus some pron for good measure
- It has arrived!
- Injecting a Waygu Brisket
- Carne Asada Pork
- Electric Smoker Questions!
- Dinner-Pork Loin
- Ribs at the Office-the conclusion w/ PRON
- A Brisket Miracle
- Copper River meets BGE-Mini
- Beef Short Ribs Question
- Got my Shirley!
- Placed my first Snake River Farms order
- Securing vertical smoker to open trailer
- Bigmista on TV today (video)
- Smoking Chicken Breasts on a Grill, Rather Than a Weber
- Akorn kamado question
- WSM book any thoughts?
- Pit Barrel Cooker? Heck I could build one for less than $100!!!
- First Brisket of 2015....it was worth the wait!!
- Question For Sausage Makers
- Battle Box first cook - PRON
- Marriage cook
- Anyone ever make burnt ends using sausage?
- Christmas in May .. New Pitmaker Vault con pron
- Shrimp and Grits
- First brisket, would appreciate some friendly pointers.
- Reverse Sear
- How to clean hanging thermometer
- No foil spares....
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- First sausage attempt (pics)
- Dewalt Mobilelock
- Big Cook
- Q-talk Forum Members - It's Time To Help Stamp Out Hunger
- Offset Smoker-Cleaning
- Beef Rouladen - "I've Never Cooked That!"
- Did I Make The Right Choice in Smokers?
- DC/MD/VA Brethren - Need to borrow/rent a stick burner
- Any Summit Gold D owners out there?
- Weber Customer service A+
- How do I get rid of my BBQ cookbook collection?
- "SWAMP OUT CANCER" T-shirts
- Mothers Day
- Garlic-Herb Crusted Boneless Pork Sirloin Roast
- Weber Kettle
- Jones'in for something on the rotisserie this weekend
- Assassin Smokers Customer Service....
- Chicken Drummies
- Getting Smoke Flavor on High Heat Steaks and Chops.
- Salmon and shrooms
- Montreal Steak Seasoning Recipe
- A little loin for supper
- Giant Turkey Leg ~ Almost 2 Pounds
- First Attempt at Beef Short Ribs
- Does this annoy you about spares?
- ManGrates vs. GrillGrates
- Ever use/hear of Pitmaster (lump) Charcoal?
- Big Flat Belly Sammich!
- A chicken question for the Brethren
- 12 BRISKETS and 8 PORK BUTTS ON VAULT!!! W/PRON
- Tmbbq
- Friday night Chicken Halves...(pron)
- 3-2-1 rule of thumb
- Best cooking method for brisket on the Shirley
- 22" OTG and rotisserie or 26" OTG?
- Nekkid Fatty Green Chile----
- Good price or not???
- trailer mounted smoker
- Fire wood
- Saturday Cook For The Inlaws
- I HATE Chicken
- I Admit It, I'm Addicted
- prices for selling bbq plates.
- New Humphrey
- First brisket!
- Shirley Fab pictures...
- New to me battle box
- 225* where did it come from?
- What To Do When You See a 22.5 Weber for $25?
- turkey wings
- Size Comparison Vault vs XL BGE
- Oak Flooring
- It may not look the greatest....BUT
- Brisket Hot and Fast
- Saturday Butt
- ITT: BBQ Restaurant Trailer set up pics....
- Craigs List Score
- What would you call this?
- PBC Question
- Pitmaker Custom Prep Table / Bar / etc.
- Where and what to order...thermo
- 25 Mi Bike-9 holes Golf- Combo Nachos
- New Humphreys Pint
- steak n taters. ( fries )
- Lamb Chops on the Pollen covered Smoky Joe
- APL apricot glazed spare ribs
- Ribeye steaks on the #KamdoJoe Junior
- Mms-72xc
- Mother's day smoke
- The Fruits of My Sausage Labors
- Mothers Day Brisket
- Need some help with FEC
- 6 StL racks and 6 birds on the Shirley...live...pron
- Chicken @ 250
- Mama wants ribs.....
- Since When Did Mothers Day = Cold Smoking?
- First smoke in custom built pellet
- Mothers Day Bacon Sushi and Wings...
- A whole lot of ribbing going on
- Brick Smokers Pictures
- Mother's Day Turkey
- Pit Barrel Question: Whole chicken breasts
- 2 Oakridge sampler packs just came in the mail on Friday
- Blackened Walleye
- Anything cuts similar to tri tip that I can actually get on the east coast?
- Steak, Taters, and Santa Maria Asparagus
- New smoker
- Beef Ribs for Mothers Day
- CyberQ Wifi Cook Temp Open Error
- Round cooker vs. Cabinet?
- Craigslist score! wife says time to stop...
- Poultry marinade question?
- Quick brisket question
- graphics on pits
- metal smell
- Mothers Day Dinner for Wifey
- One more brisket question
- Digi-Q
- Simple Mother's Day
- Fresh Charred Chili
- 44 Man Hour Brisket? Another AF Thread
- My 1st Pepper stout Beef -
- Stuffed Cornish game hens on the #KamadoJoe Big Joe
- Reverse Flow Stick Burner Advice
- Mother's Day Burgers
- amazen smoker
- Starting my First UDS
- pulled pork for the wife/ mom.
- Husband and Wife Chicken Battle
- beef snack stick question.
- Momma wanted a rib eye
- WSM Top Grate conistently falls over
- I Never made Mac N 7 Cheese Before
- new rib recipe
- Help for pulled pork leftovers
- Brisket and chicken
- Charcoal sales in Canada.
- My Uds so far
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