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- Brick Stumps Style
- Burning only wood chunks, no charcoal
- Iq 110
- kentucky style vinegar sauce
- Sous Vide Pastrami (pr0n)
- Butt Injection-Cider instead of juice?
- Probably done to death
- Defrosting time.
- "Borracho" Brisket (in Dallas, TX)
- Question on Sous Vide
- Franklin does Whole Hog
- Hasty Bake worth buying?
- WSM + wood splits = ? (In Your Opinion?)
- BRISKET on a traeger...NEED HELP
- Tuning Plates....Payoff
- What's on your grill today picture thread.
- Can I smoke with this oak
- Help with first whole hog cook.
- Ribs....today's cook
- This is what I get for helping a friend
- First UDS Build
- Pulled the Trigger
- Stick burning
- Anyone ever tried these bbq rubs by Regal?
- What to do with a butt?
- Can I smoke with walnut tree wood?
- reheating brisket
- First cheesecakes ever! Secrets to Smoking on the Weber Smokey Mountain Cooker and other smokers
- I ordered a PBC
- Words cannot express my gratitude (a must read)
- Butts Today(pron)
- Thinking about getting ys640. Why Not?
- Beer Wings
- Advice needed for inaccurate thermometers
- Stickburner Question
- Need advice!
- Stainless Steel Drum Exhaust Help Needed
- Might as well have hit the lottery!
- Adding Wood To Offset Question
- Backwoods Pellet Chef
- *lone star grillz* huge shoutout!!!
- St. Louis BBQ Spots
- First try - BINGO, just DANG!
- pork butt timing
- Simple early morning smoke
- Marinating Steak Tips
- Kingsford 100% Natural Lump Briquets
- Two year old chickens
- Reverse Sear Burger Food Safety Question
- Some More Dry Aged Cowboy Chop Pron
- Chicken/Egg prices
- I think my husband is sneaking around...
- Cooking ribs in roaster
- Sumatran Curry, saffron rice, onion tomato relish
- I love cheap butts , I can not lie !!!
- Question for the bread bakers out there...
- Myron Mixon Smokers ?
- Injecting ham questions...
- Standard offset with warmer exhaust calculations ?
- Found a Vault on Craiglist... any thoughts appreciated!
- Bigger is better?
- Pizza
- Water pans, where and how to place them.
- Aussie Snagdog, my way!
- There's No Place Like Home---
- Look what showed up today!
- Chunk Charcoal
- Help with Chattanooga whole hog
- What to do with thin end of a flat
- Tonights BBQ Pitmaster winner?
- First Grilling in 2 1/2 Years. . .
- New Grill Day!
- family cook advice needed
- Am I about to be another crazy BBQ Restaurant owner?
- Build a UDS they said...
- Whole Shoulder (18 lb)-250 vs. 275
- New member and smoker checkin in.
- live brisket "we aint fraid of no rain"
- Potential disaster...
- Beef Short Rib Question
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- This Week in the Throwdowns: June 12th, 2015
- The UDS has begun
- Gas grilling - when to cook with lid open or closed? +1 Q
- Vault It Up
- Jerky
- expanded metal for weber kettle charcoal grate
- Gauge fogged
- Whole Brisket Sale Tom Thumb DFW, TX
- How long to cook chicken thighs w/o the bone?
- Grilled Ribeye on the Weber Kettle (Pics)
- Akron on sale at Lowes
- Help Please
- It's rib night! Cook in progress
- Some Catfish n Hushpuppies
- Serious question.... Can brisket be too juicy?
- Any wood source recommendations in DFW area.
- • Ultimate Green Chile Cheeseburgers: Pron & Recipe Included!
- New pizza oven
- Whole Hog Classes in Charlotte?
- Creole Butter
- Klose trailer, worth it?
- NBBD And PBC
- Crispy brisket?
- Pepper Stout Beef w/Pron
- Cutting a brisket?
- Vacation Splurge!
- Austin Mecca Franklin Barbecue Popping Up in Chicago Next Month
- Wicken Yanks' Baby Backs in "Fort Rain" (w/ Pr0n)
- New WSM 18in - Need some MOD and accessory ideas.
- Went back to the XL BGE - Couldn't help myself
- Unbelievable What People Pay For
- Bison
- Tip Top temp controller
- Q for a Brethren - all nighter on the Shirley!
- Seasoning new smoker
- Why is my ribs not sizzling hot after smoking it 8 hours?
- Non-stick grill mat on a kettle
- Back Yard Firepit
- Finally first ribs and butt of the summer.
- Just a little breakfast pizza
- Smell the smoke! Live cook Saturday!
- Spicy Peanut Chicken Unkabobs
- 8 pound flat
- Dirty fire in my UDS
- Ribs are a Smokin
- texas style smoked sausages??
- Need Help -- Wood Talk
- More hanging meat UDS semi live
- Raichlen cook book deal
- Little help please
- ThermoWorks fathers day special
- beef short ribs in the warmer
- Babybacks & Moink on the WSM
- Early Father's Day present
- New Rub :) little bit of heat :)
- oil can pizza
- Eastern Virginia Bbq
- Need more cooking capacity - Need Advice on This Big Gravity Feed Smoker
- Why do my butts and briskets smell like fart after cooled down and put in the fridge?
- All night Butts w/ Mac & Cheese !!
- Happy early Father's Day
- Fill It & Grill It Rotisserie basket
- My girls wanted steak
- My Shirley Fab Has Moved On to a Better Place...........
- Last Time at Camp
- First Cook on Lil New Braunsfel Vertical
- Peppercorn advice.
- Commercial Smoker Guys - Smoke Extractor Questions
- 25 pds of tri tip and a cinder block pit
- Grilled Lamb Loin Chops & Veggies with tzatziki
- Green Chili Cheeseburger ala Moose
- Burnt Up Digital Thermometer Probe???
- Umami Burgers (Mushroom Swiss)
- Screwed Up Some Ribs Today
- Our maiden voyage has begun...
- Who or what turned you on to real BBQ?
- Glazed Meatballs in Lettuce Cups
- LSG insulated vertical owners...need overall dimensions of the smoker please!
- I.C.U. Toolbox - Saturday Seasoning + Sunday Brisket Cook
- Best way to light an A-MAZE-N-TUBE SMOKER without a torch
- Great Time Bonding With My Daughters- Prepping Grilled Carrots, Pineapple and Chicken Skewers
- Brisket foil question
- Kingsford applewood briquettes in a WSM????
- The ultimate compliment - A Vegetarian eating your meat because it looked/smelled so good
- Akorn and TTT a winning combo!!
- Beef ribs again
- Pork Tenderloin w/ Jalapeño Blackberry Glaze
- 1st cook on the stick burner
- Sunday's Smoke - Spatchcock, Beef Short Ribs and Fresh Bread
- Live Sunday Cook! Beef Short Ribs, Chicken & Butts (pics)
- How long can I rest a brisket?
- BBQ Sides: Collard Greens & Black-Eyed Peas?
- "What The Heck Is It Egar" ???
- My first Brisket
- Makeshift Akorn Santa Maria grill
- Yesterday's cook
- Am i going to get people sick?
- Any rotisserie recommendations?
- Lengua cook in progress
- #KamadoJoe Wok doing Stir Fry on the Big Joe.
- Sous vide recipe suggestion
- steak on a smoker
- Hanging loins
- Thanks brethren!
- Why I keep my Gasser
- My Meat Isn't Hanging Today...
- Something a little different
- Best. Pizza. EVER. Pepperoni, Tomato & Basil Goodness from the Blackstone Pizza Oven
- Transporting
- Reheating undercooked ribs?
- Beef Chuck Short Ribs on the PBC
- Found my favorite.....
- Need a new grill... Gasser or pellet?
- Ham and Redskins!
- SF owners custom rims/wheels?
- Does my PBC need a thermometer?
- Material/technique for NB baffle construction?
- Seattle, Sun, beer, Picanha!
- Don't make fun of me,
- First attempt at reverse sear theory
- Your experience...marinade function.
- Snack sticks and sausages.
- Cajun bandit door latch question
- New Member
- Chicken Fried Rice with a #KamadoJoe Wok
- Stick burners in Chicago land-where do you get your stick!?
- Just some of the usual suspects w/Pr0N
- BB Ribs on the Custom Compact RF
- Lamb Kebab - British Indian Restaurant Style
- Can anyone recommend a griddle plate for a Weber Smokey Joe
- Tondoori Chicken - British Style
- ANOTHER. Chicken. Thread.
- You're gonna need a bigger cooler.....
- WSM First Cook Diary
- First cook on my brand new WSM. Thanks again N. Texas brethren!
- Brisket, Butts and Ribs
- Sous vide duck.....
- Kamado Akorn $239 on Amazon
- Wsm door?
- Lamb, steak, and veggies
- A cook that almost got away from me
- 3 new cookers!! What a week!
- Question about cooking whole hog.
- How do you keep away instects?
- Interesting Smoker
- Ratios
- Why You Should Be Deep-Frying Your $50 Steak (We're Not Kidding)
- Help Please - Blue Smoke
- What Does Having an Unpolished Mill Finish Mean For Expanded Metal?
- Pitmaker Vault advice
- Finally.....
- Cast Iron Garlic Onion Pork Butt Brisket leftover Wraps
- SYD Moinks and Wampus Beans pron
- Tandoor chook recipe(no pron!!) yet
- Time to brag!
- Another odd question
- Beef Ribs n Beans on the fire
- 120 pounds of bellies today
- California Chili Beef
- Braised Beef short ribs with wine reduction sauce cooked in #KamadoJoe Cast Iron pot.
- Holy pork, Batman!
- Goghujang Beef Belly Burnt Ends w/Pron
- Tri tip steak cuts
- Mac-n-cheese moinks.........cheesy macmoinks? Bunch of Pr0N
- Northern India Curry, ghee spiced rice! (Pr0n)
- Gourmet Steak and Cheese Sandwich
- Raising crappie and shrimp in a river
- Assassin grill on the way!
- Advice for big turkey cook.
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