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- Independence Ribs
- Brats?
- My New Shieley Fabrication Smoker
- Weber Kettle Tritip
- Italian sausage
- Lamb loin chops on the Jumbo
- Fancy Filets - With Pron
- Beans-Weenies-Stanley in The Mystic
- School me on the *best* beef jerky method!
- new camp stove take 2
- RF plate to grate distance...
- Cooler update (please read!)
- 1.8 lb. Porterhouse Steak with Blue Cheese Compound Butter and Veggies
- Please teach me about tuning plates and finally a little food PRON...
- Jalapeno popper, twice baked potato.
- Restaurants and smoke flavor.
- Tough brisket, what messed up?
- Shirley Fabrication questions
- Day after the 4th cookin'
- Brisket HnF no wrap turned out dry
- "Meatball Onion Bombs" (link to recipe)
- a prime tri tip with a seafood topping and shrimp scampi
- Tri-tip......two more ways......
- help with sloppy joes .
- How can I Warm Up a Fattie
- How long for 22.5" kettle to reach 300F?
- Cracked Egg
- First rib cook on new smoker and first runaway fire (Pron)
- Vegetables on the new Plate Setter Grill
- been busy cookin
- The things you find
- Green Chile Chicken Enchiladas
- MOJO Bricks - Anyone Use Em?
- Freezer Dive SCORE!!!!!
- Armadillo Eggs?
- Ok so the crawl is mapped out
- Test tonight - Bone in ribeyes
- picnic pack 6 thighs 6 drumstick, need simple recipe ideas from the pros
- Farmers Market and a Smoker Build
- Frustrated after wasting $45 on beef brisket on a OKJ Highland... Trade it in for a WSM 18?
- Butcher Paper... Any particular type?
- Not Q but so Easy n so Tasty!
- Chuck Eye Steak?!
- Brisket from my Vaults last cook
- Shrimp n Cheesy Grits... griddle style
- Hv uds
- Brisket aging temp
- Building new firebox??
- To clean or not to clean? (shrimp)
- Poutine on The Rec-Tec
- **REDRUM build and BPS Mod**
- Serious question
- Brown Sugar on ribs
- 53# Berkshire Pig Roast- July 4th
- Does anybody have a good beef sausage recipe?
- new to me 22.5 wsm... first cook
- Jerk pork using the vortex and peach wood(with PrOn)
- Harvard engineering students build a smoker
- First post in the Forum-Help with smoke
- Seasoned wood
- Rum/Brown Sugar Glazed Smoked Salmom
- LSG vert. stick burners
- Been awhile... Got a new toy...
- Stick Burner for Central Texas BBQ
- Home Brew Horzion type Heat Plate
- Breaking in the wsm finally!!
- not Q, bt for Q
- 1st attempt porkbutt ... help requested
- BIg test for the superior ss1
- Second cook on the pbc learned a valuable lesson!
- Faux faux burnt ends
- Grill grates...yes or no?
- July 4th Prime Rib
- Stick Burner/Charcoal/pellet taste test?
- Spice Grinder
- Cool New Accessory, Anybody else try this yet?
- Beef bacon
- Paint Question
- Having Fun on the Blackstone.
- 72 hour Sous Vide Short Ribs
- Chicken Wings?
- UDS Question - Closed Lid Challenges
- Anyone who has been to Franklin bbq have some questions
- Need some advice
- Texture or so called smoke flavor? : Poll
- 16" Horizon patio model...disappointed.
- Pork Pastrami
- Orange Marmalade Sriracha Wings
- *** Stolen Smoker, Lubbock, TX
- Kindly educate me on dirty and clean smoke?
- Breakfast from leftovers.
- How to make Pastrami from store bought corned beef
- Live cook: reverse seared lamb in the rain
- Smoked Sausage Links?
- Custom build for jbounds286
- Bounty of meat PRON
- Black Ops TriTip & Taters on the roti....over oak splits
- I got a Tri Tip! Advice??
- Fajitas on Blacksone- BGE-Mini handling Salmon
- Smoker/Charity tax question
- Holland Grill score?
- burned rib problem
- Crispy Pig Skin!
- When life gives you leftovers, make Swachos! Delicious pron inside!
- Do I have a problem? Can't pass up a sale....
- Alder wood for smoking
- Offset questions
- Where can I buy Tri-Tip on Long Island?
- Now here is a cool kamado table idea..
- For Goetta fans.....
- Mobility of Lang 36 Patio
- Busting BBQ Myths
- Brisket Help
- LSG North Texas get together?
- In unfamiliar territory...
- Paint or Creosote?
- Need to thaw 28 gallon bags of pulled pork
- Smoke Ninja Inspired Faux Faux Faux burnt ends
- Yeti and Rtic
- End of season bargains?
- Tri Tip or Brisket Poll
- Does Anyone Know Where to get Rose Meat In Southern California?
- 250 gallon offset
- Hoping for some help on a Boston Butt smoke
- I don't always use Ozark Oak
- Mich Custom Que Vet cook 07/09/2015
- C is for Cookie (pron)
- Let's talk about butts... Or shoulders! Oh and ribs too!
- Tony C's on a butt?
- Louisiana Cajun Recipes
- Sabrett Pushcart style - "Onions in Sauce" and "Spicy Brown Mustard"
- Finally bit the bullet...Yoder YS640 on order!!!
- The other day when I almost burnt my ribs.
- Got new Daniel Boone Pellet Smoker
- This is what happens when it rains at the Farmers Market....
- Price Alert - St Louis Spare Ribs $1.99/lb Publix Madison AL
- in progress cook for 200 with pron
- Double R ranch t-bone
- Comp vs Home cooks
- Drilling a Pro Q Smoker
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- My New Weber Just Came!!
- Backwoods-Smoker Use the water pan or not?
- Thermopops for $19
- An interview with Ben Lang
- Half Chickens on the WSM, Skin Down?
- Double UDS cooker
- Old Brinkman offset CL SCORE!
- 30 vs 55 gal for build
- Shout out to any Cincinnati/SW Ohio Cooks
- Simple camping Dinner Idea Needed
- Where does everyone buy their wood?
- Recipes for blsl thighs
- 2 Day cook
- Coming projects
- probe insert
- Wood for lamb?
- Onion Smash Burgers
- Pastrami Is Done-Pron
- Making Berkshire Bacon
- Pitbarrelcooker.com versus Weber WSM
- Rib Advice
- night off- two cookers and six beers- OK 8
- Pignut Hickory ?
- Prime Packer Cook Tomorrow... One Question...
- Boneless beef ribs. 5 3/4 pounds of goodness!!!!
- AussieTitch 1/2 your td prize plus
- Bge smoking from lid seal
- Anyone else like eating out?!?
- Old Country Brazos
- Corn - It's whats for Summer
- Whole Pig. The Show Begins
- Lamb Ribs the Aussie Titch Way.
- Prime Packer Cook... Live Updates...
- Ham in progress
- Grease fires in my stumps are becoming a frequent event.
- CyberQ WiFi Windows Controller
- pull pork
- Thumbs up for Brother 5-0 BBQ
- Breakfast Pron
- Blackstone Griddle purchace
- Cast Iron Questions
- Using drippings from Butt?
- Grilled Ribeyes and Zucchini Onion Pie
- Cherry Smoked Tri-Tip
- My UDS Build
- Big Bob Gibson's Vinegar BBQ Sop...Two questions
- Some Moo and Some Oink (and some PrOn)
- A different Eggs Benedict
- Blackstone 28"
- ABT's and bbq chicken thighs
- Is it possible to buy a small stick burner for around 1K?
- Pin Oak
- Bludawg Ribs and pizza practice...with Pronz
- It has started! Prepped the Butt for tomorrow
- Grilled Lamb Loin Chops & Lobster (pics)
- outdoor kitchen tarps?
- Finally - stainless grates and more Primo XL
- outdoor kitchen tarps?
- Kamado Joe broken fire ring
- Boiled Ribs. Food of champs!
- @^#%$!* Blackstone griddle
- To cook or not.......
- Black Ops Brisket
- Contact details at Old Country BBQ Pits, Laredo TX
- 1st Beef Short Ribs Cook (live Pr0n)
- **Side tables for the Mini Ranch Kettle**
- Live cook: Try Again Brisket Flat
- Propane tank kettle smoker?
- The BIG BUTT experiment test: *** 5 Hours and complete.....SUCCESS!***
- Duke City Pastrami - Live Cook w/ Pr0n
- Wood and insects
- PBC Hooks
- Blackstone Griddle Canada
- After burner steaks without a grill grate.
- Dorm fridge
- Akorn Pizza Grilling Question
- Hatch Green Chile Smoked Brisket Lasagnas
- Country Style Ribs - WSM
- First for me on the pellet grill....direct flame & Grill Grates
- Cleaning the Smokey Mountain
- It's not Que...but it's still cooking outside
- It's Sunday. Whats smoking today?
- Live Cook-LSG going PBC Style--Prime Brisket
- Whole packer pastrami from scratch
- My limited lump experience, would like other opinions
- Combine Q and sous vide?
- Pastrami day
- Fatty Time !!!!
- Sushi/Fisherman style (pr0n)
- Brisket Question.....
- Some Pork Chop/Steak Thingy's
- Split Chicken Breasts on the PBC
- Pizza stone in the smoker?
- Ducting. What can/can't I do
- Behind the scenes of the grand opening of the newest BBQ Brethren BBQ joint
- Stuffed Cheese Burger
- Another camp cookout
- Video on fire management/temp control on offset?
- Uds
- First Pastrami and some HDD wings
- UDS cover
- Bacon sale! $1.99/lb!
- LSG firebox help
- Pad Kee Mao on the Weber
- smoke with a view
- Cochinita Pibil - Take 2
- Stainless steel cleaner for ss doors
- Weber Silver 22" Kettle...Can't Get Temp Down Enough
- Pulled Chicken Cabbage Rolls over Spaghetti Squash...Ton of pR0n
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