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  1. Brick Stumps Style
  2. Burning only wood chunks, no charcoal
  3. Iq 110
  4. kentucky style vinegar sauce
  5. Sous Vide Pastrami (pr0n)
  6. Butt Injection-Cider instead of juice?
  7. Probably done to death
  8. Defrosting time.
  9. "Borracho" Brisket (in Dallas, TX)
  10. Question on Sous Vide
  11. Franklin does Whole Hog
  12. Hasty Bake worth buying?
  13. WSM + wood splits = ? (In Your Opinion?)
  14. BRISKET on a traeger...NEED HELP
  15. Tuning Plates....Payoff
  16. What's on your grill today picture thread.
  17. Can I smoke with this oak
  18. Help with first whole hog cook.
  19. Ribs....today's cook
  20. This is what I get for helping a friend
  21. First UDS Build
  22. Pulled the Trigger
  23. Stick burning
  24. Anyone ever tried these bbq rubs by Regal?
  25. What to do with a butt?
  26. Can I smoke with walnut tree wood?
  27. reheating brisket
  28. First cheesecakes ever! Secrets to Smoking on the Weber Smokey Mountain Cooker and other smokers
  29. I ordered a PBC
  30. Words cannot express my gratitude (a must read)
  31. Butts Today(pron)
  32. Thinking about getting ys640. Why Not?
  33. Beer Wings
  34. Advice needed for inaccurate thermometers
  35. Stickburner Question
  36. Need advice!
  37. Stainless Steel Drum Exhaust Help Needed
  38. Might as well have hit the lottery!
  39. Adding Wood To Offset Question
  40. Backwoods Pellet Chef
  41. *lone star grillz* huge shoutout!!!
  42. St. Louis BBQ Spots
  43. First try - BINGO, just DANG!
  44. pork butt timing
  45. Simple early morning smoke
  46. Marinating Steak Tips
  47. Kingsford 100% Natural Lump Briquets
  48. Two year old chickens
  49. Reverse Sear Burger Food Safety Question
  50. Some More Dry Aged Cowboy Chop Pron
  51. Chicken/Egg prices
  52. I think my husband is sneaking around...
  53. Cooking ribs in roaster
  54. Sumatran Curry, saffron rice, onion tomato relish
  55. I love cheap butts , I can not lie !!!
  56. Question for the bread bakers out there...
  57. Myron Mixon Smokers ?
  58. Injecting ham questions...
  59. Standard offset with warmer exhaust calculations ?
  60. Found a Vault on Craiglist... any thoughts appreciated!
  61. Bigger is better?
  62. Pizza
  63. Water pans, where and how to place them.
  64. Aussie Snagdog, my way!
  65. There's No Place Like Home---
  66. Look what showed up today!
  67. Chunk Charcoal
  68. Help with Chattanooga whole hog
  69. What to do with thin end of a flat
  70. Tonights BBQ Pitmaster winner?
  71. First Grilling in 2 1/2 Years. . .
  72. New Grill Day!
  73. family cook advice needed
  74. Am I about to be another crazy BBQ Restaurant owner?
  75. Build a UDS they said...
  76. Whole Shoulder (18 lb)-250 vs. 275
  77. New member and smoker checkin in.
  78. live brisket "we aint fraid of no rain"
  79. Potential disaster...
  80. Beef Short Rib Question
  81. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  82. This Week in the Throwdowns: June 12th, 2015
  83. The UDS has begun
  84. Gas grilling - when to cook with lid open or closed? +1 Q
  85. Vault It Up
  86. Jerky
  87. expanded metal for weber kettle charcoal grate
  88. Gauge fogged
  89. Whole Brisket Sale Tom Thumb DFW, TX
  90. How long to cook chicken thighs w/o the bone?
  91. Grilled Ribeye on the Weber Kettle (Pics)
  92. Akron on sale at Lowes
  93. Help Please
  94. It's rib night! Cook in progress
  95. Some Catfish n Hushpuppies
  96. Serious question.... Can brisket be too juicy?
  97. Any wood source recommendations in DFW area.
  98. • Ultimate Green Chile Cheeseburgers: Pron & Recipe Included!
  99. New pizza oven
  100. Whole Hog Classes in Charlotte?
  101. Creole Butter
  102. Klose trailer, worth it?
  103. NBBD And PBC
  104. Crispy brisket?
  105. Pepper Stout Beef w/Pron
  106. Cutting a brisket?
  107. Vacation Splurge!
  108. Austin Mecca Franklin Barbecue Popping Up in Chicago Next Month
  109. Wicken Yanks' Baby Backs in "Fort Rain" (w/ Pr0n)
  110. New WSM 18in - Need some MOD and accessory ideas.
  111. Went back to the XL BGE - Couldn't help myself
  112. Unbelievable What People Pay For
  113. Bison
  114. Tip Top temp controller
  115. Q for a Brethren - all nighter on the Shirley!
  116. Seasoning new smoker
  117. Why is my ribs not sizzling hot after smoking it 8 hours?
  118. Non-stick grill mat on a kettle
  119. Back Yard Firepit
  120. Finally first ribs and butt of the summer.
  121. Just a little breakfast pizza
  122. Smell the smoke! Live cook Saturday!
  123. Spicy Peanut Chicken Unkabobs
  124. 8 pound flat
  125. Dirty fire in my UDS
  126. Ribs are a Smokin
  127. texas style smoked sausages??
  128. Need Help -- Wood Talk
  129. More hanging meat UDS semi live
  130. Raichlen cook book deal
  131. Little help please
  132. ThermoWorks fathers day special
  133. beef short ribs in the warmer
  134. Babybacks & Moink on the WSM
  135. Early Father's Day present
  136. New Rub :) little bit of heat :)
  137. oil can pizza
  138. Eastern Virginia Bbq
  139. Need more cooking capacity - Need Advice on This Big Gravity Feed Smoker
  140. Why do my butts and briskets smell like fart after cooled down and put in the fridge?
  141. All night Butts w/ Mac & Cheese !!
  142. Happy early Father's Day
  143. Fill It & Grill It Rotisserie basket
  144. My girls wanted steak
  145. My Shirley Fab Has Moved On to a Better Place...........
  146. Last Time at Camp
  147. First Cook on Lil New Braunsfel Vertical
  148. Peppercorn advice.
  149. Commercial Smoker Guys - Smoke Extractor Questions
  150. 25 pds of tri tip and a cinder block pit
  151. Grilled Lamb Loin Chops & Veggies with tzatziki
  152. Green Chili Cheeseburger ala Moose
  153. Burnt Up Digital Thermometer Probe???
  154. Umami Burgers (Mushroom Swiss)
  155. Screwed Up Some Ribs Today
  156. Our maiden voyage has begun...
  157. Who or what turned you on to real BBQ?
  158. Glazed Meatballs in Lettuce Cups
  159. LSG insulated vertical owners...need overall dimensions of the smoker please!
  160. I.C.U. Toolbox - Saturday Seasoning + Sunday Brisket Cook
  161. Best way to light an A-MAZE-N-TUBE SMOKER without a torch
  162. Great Time Bonding With My Daughters- Prepping Grilled Carrots, Pineapple and Chicken Skewers
  163. Brisket foil question
  164. Kingsford applewood briquettes in a WSM????
  165. The ultimate compliment - A Vegetarian eating your meat because it looked/smelled so good
  166. Akorn and TTT a winning combo!!
  167. Beef ribs again
  168. Pork Tenderloin w/ Jalapeño Blackberry Glaze
  169. 1st cook on the stick burner
  170. Sunday's Smoke - Spatchcock, Beef Short Ribs and Fresh Bread
  171. Live Sunday Cook! Beef Short Ribs, Chicken & Butts (pics)
  172. How long can I rest a brisket?
  173. BBQ Sides: Collard Greens & Black-Eyed Peas?
  174. "What The Heck Is It Egar" ???
  175. My first Brisket
  176. Makeshift Akorn Santa Maria grill
  177. Yesterday's cook
  178. Am i going to get people sick?
  179. Any rotisserie recommendations?
  180. Lengua cook in progress
  181. #KamadoJoe Wok doing Stir Fry on the Big Joe.
  182. Sous vide recipe suggestion
  183. steak on a smoker
  184. Hanging loins
  185. Thanks brethren!
  186. Why I keep my Gasser
  187. My Meat Isn't Hanging Today...
  188. Something a little different
  189. Best. Pizza. EVER. Pepperoni, Tomato & Basil Goodness from the Blackstone Pizza Oven
  190. Transporting
  191. Reheating undercooked ribs?
  192. Beef Chuck Short Ribs on the PBC
  193. Found my favorite.....
  194. Need a new grill... Gasser or pellet?
  195. Ham and Redskins!
  196. SF owners custom rims/wheels?
  197. Does my PBC need a thermometer?
  198. Material/technique for NB baffle construction?
  199. Seattle, Sun, beer, Picanha!
  200. Don't make fun of me,
  201. First attempt at reverse sear theory
  202. Your experience...marinade function.
  203. Snack sticks and sausages.
  204. Cajun bandit door latch question
  205. New Member
  206. Chicken Fried Rice with a #KamadoJoe Wok
  207. Stick burners in Chicago land-where do you get your stick!?
  208. Just some of the usual suspects w/Pr0N
  209. BB Ribs on the Custom Compact RF
  210. Lamb Kebab - British Indian Restaurant Style
  211. Can anyone recommend a griddle plate for a Weber Smokey Joe
  212. Tondoori Chicken - British Style
  213. ANOTHER. Chicken. Thread.
  214. You're gonna need a bigger cooler.....
  215. WSM First Cook Diary
  216. First cook on my brand new WSM. Thanks again N. Texas brethren!
  217. Brisket, Butts and Ribs
  218. Sous vide duck.....
  219. Kamado Akorn $239 on Amazon
  220. Wsm door?
  221. Lamb, steak, and veggies
  222. A cook that almost got away from me
  223. 3 new cookers!! What a week!
  224. Question about cooking whole hog.
  225. How do you keep away instects?
  226. Interesting Smoker
  227. Ratios
  228. Why You Should Be Deep-Frying Your $50 Steak (We're Not Kidding)
  229. Help Please - Blue Smoke
  230. What Does Having an Unpolished Mill Finish Mean For Expanded Metal?
  231. Pitmaker Vault advice
  232. Finally.....
  233. Cast Iron Garlic Onion Pork Butt Brisket leftover Wraps
  234. SYD Moinks and Wampus Beans pron
  235. Tandoor chook recipe(no pron!!) yet
  236. Time to brag!
  237. Another odd question
  238. Beef Ribs n Beans on the fire
  239. 120 pounds of bellies today
  240. California Chili Beef
  241. Braised Beef short ribs with wine reduction sauce cooked in #KamadoJoe Cast Iron pot.
  242. Holy pork, Batman!
  243. Goghujang Beef Belly Burnt Ends w/Pron
  244. Tri tip steak cuts
  245. Mac-n-cheese moinks.........cheesy macmoinks? Bunch of Pr0N
  246. Northern India Curry, ghee spiced rice! (Pr0n)
  247. Gourmet Steak and Cheese Sandwich
  248. Raising crappie and shrimp in a river
  249. Assassin grill on the way!
  250. Advice for big turkey cook.