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  1. Independence Ribs
  2. Brats?
  3. My New Shieley Fabrication Smoker
  4. Weber Kettle Tritip
  5. Italian sausage
  6. Lamb loin chops on the Jumbo
  7. Fancy Filets - With Pron
  8. Beans-Weenies-Stanley in The Mystic
  9. School me on the *best* beef jerky method!
  10. new camp stove take 2
  11. RF plate to grate distance...
  12. Cooler update (please read!)
  13. 1.8 lb. Porterhouse Steak with Blue Cheese Compound Butter and Veggies
  14. Please teach me about tuning plates and finally a little food PRON...
  15. Jalapeno popper, twice baked potato.
  16. Restaurants and smoke flavor.
  17. Tough brisket, what messed up?
  18. Shirley Fabrication questions
  19. Day after the 4th cookin'
  20. Brisket HnF no wrap turned out dry
  21. "Meatball Onion Bombs" (link to recipe)
  22. a prime tri tip with a seafood topping and shrimp scampi
  23. Tri-tip......two more ways......
  24. help with sloppy joes .
  25. How can I Warm Up a Fattie
  26. How long for 22.5" kettle to reach 300F?
  27. Cracked Egg
  28. First rib cook on new smoker and first runaway fire (Pron)
  29. Vegetables on the new Plate Setter Grill
  30. been busy cookin
  31. The things you find
  32. Green Chile Chicken Enchiladas
  33. MOJO Bricks - Anyone Use Em?
  34. Freezer Dive SCORE!!!!!
  35. Armadillo Eggs?
  36. Ok so the crawl is mapped out
  37. Test tonight - Bone in ribeyes
  38. picnic pack 6 thighs 6 drumstick, need simple recipe ideas from the pros
  39. Farmers Market and a Smoker Build
  40. Frustrated after wasting $45 on beef brisket on a OKJ Highland... Trade it in for a WSM 18?
  41. Butcher Paper... Any particular type?
  42. Not Q but so Easy n so Tasty!
  43. Chuck Eye Steak?!
  44. Brisket from my Vaults last cook
  45. Shrimp n Cheesy Grits... griddle style
  46. Hv uds
  47. Brisket aging temp
  48. Building new firebox??
  49. To clean or not to clean? (shrimp)
  50. Poutine on The Rec-Tec
  51. **REDRUM build and BPS Mod**
  52. Serious question
  53. Brown Sugar on ribs
  54. 53# Berkshire Pig Roast- July 4th
  55. Does anybody have a good beef sausage recipe?
  56. new to me 22.5 wsm... first cook
  57. Jerk pork using the vortex and peach wood(with PrOn)
  58. Harvard engineering students build a smoker
  59. First post in the Forum-Help with smoke
  60. Seasoned wood
  61. Rum/Brown Sugar Glazed Smoked Salmom
  62. LSG vert. stick burners
  63. Been awhile... Got a new toy...
  64. Stick Burner for Central Texas BBQ
  65. Home Brew Horzion type Heat Plate
  66. Breaking in the wsm finally!!
  67. not Q, bt for Q
  68. 1st attempt porkbutt ... help requested
  69. BIg test for the superior ss1
  70. Second cook on the pbc learned a valuable lesson!
  71. Faux faux burnt ends
  72. Grill grates...yes or no?
  73. July 4th Prime Rib
  74. Stick Burner/Charcoal/pellet taste test?
  75. Spice Grinder
  76. Cool New Accessory, Anybody else try this yet?
  77. Beef bacon
  78. Paint Question
  79. Having Fun on the Blackstone.
  80. 72 hour Sous Vide Short Ribs
  81. Chicken Wings?
  82. UDS Question - Closed Lid Challenges
  83. Anyone who has been to Franklin bbq have some questions
  84. Need some advice
  85. Texture or so called smoke flavor? : Poll
  86. 16" Horizon patio model...disappointed.
  87. Pork Pastrami
  88. Orange Marmalade Sriracha Wings
  89. *** Stolen Smoker, Lubbock, TX
  90. Kindly educate me on dirty and clean smoke?
  91. Breakfast from leftovers.
  92. How to make Pastrami from store bought corned beef
  93. Live cook: reverse seared lamb in the rain
  94. Smoked Sausage Links?
  95. Custom build for jbounds286
  96. Bounty of meat PRON
  97. Black Ops TriTip & Taters on the roti....over oak splits
  98. I got a Tri Tip! Advice??
  99. Fajitas on Blacksone- BGE-Mini handling Salmon
  100. Smoker/Charity tax question
  101. Holland Grill score?
  102. burned rib problem
  103. Crispy Pig Skin!
  104. When life gives you leftovers, make Swachos! Delicious pron inside!
  105. Do I have a problem? Can't pass up a sale....
  106. Alder wood for smoking
  107. Offset questions
  108. Where can I buy Tri-Tip on Long Island?
  109. Now here is a cool kamado table idea..
  110. For Goetta fans.....
  111. Mobility of Lang 36 Patio
  112. Busting BBQ Myths
  113. Brisket Help
  114. LSG North Texas get together?
  115. In unfamiliar territory...
  116. Paint or Creosote?
  117. Need to thaw 28 gallon bags of pulled pork
  118. Smoke Ninja Inspired Faux Faux Faux burnt ends
  119. Yeti and Rtic
  120. End of season bargains?
  121. Tri Tip or Brisket Poll
  122. Does Anyone Know Where to get Rose Meat In Southern California?
  123. 250 gallon offset
  124. Hoping for some help on a Boston Butt smoke
  125. I don't always use Ozark Oak
  126. Mich Custom Que Vet cook 07/09/2015
  127. C is for Cookie (pron)
  128. Let's talk about butts... Or shoulders! Oh and ribs too!
  129. Tony C's on a butt?
  130. Louisiana Cajun Recipes
  131. Sabrett Pushcart style - "Onions in Sauce" and "Spicy Brown Mustard"
  132. Finally bit the bullet...Yoder YS640 on order!!!
  133. The other day when I almost burnt my ribs.
  134. Got new Daniel Boone Pellet Smoker
  135. This is what happens when it rains at the Farmers Market....
  136. Price Alert - St Louis Spare Ribs $1.99/lb Publix Madison AL
  137. in progress cook for 200 with pron
  138. Double R ranch t-bone
  139. Comp vs Home cooks
  140. Drilling a Pro Q Smoker
  141. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  142. My New Weber Just Came!!
  143. Backwoods-Smoker Use the water pan or not?
  144. Thermopops for $19
  145. An interview with Ben Lang
  146. Half Chickens on the WSM, Skin Down?
  147. Double UDS cooker
  148. Old Brinkman offset CL SCORE!
  149. 30 vs 55 gal for build
  150. Shout out to any Cincinnati/SW Ohio Cooks
  151. Simple camping Dinner Idea Needed
  152. Where does everyone buy their wood?
  153. Recipes for blsl thighs
  154. 2 Day cook
  155. Coming projects
  156. probe insert
  157. Wood for lamb?
  158. Onion Smash Burgers
  159. Pastrami Is Done-Pron
  160. Making Berkshire Bacon
  161. Pitbarrelcooker.com versus Weber WSM
  162. Rib Advice
  163. night off- two cookers and six beers- OK 8
  164. Pignut Hickory ?
  165. Prime Packer Cook Tomorrow... One Question...
  166. Boneless beef ribs. 5 3/4 pounds of goodness!!!!
  167. AussieTitch 1/2 your td prize plus
  168. Bge smoking from lid seal
  169. Anyone else like eating out?!?
  170. Old Country Brazos
  171. Corn - It's whats for Summer
  172. Whole Pig. The Show Begins
  173. Lamb Ribs the Aussie Titch Way.
  174. Prime Packer Cook... Live Updates...
  175. Ham in progress
  176. Grease fires in my stumps are becoming a frequent event.
  177. CyberQ WiFi Windows Controller
  178. pull pork
  179. Thumbs up for Brother 5-0 BBQ
  180. Breakfast Pron
  181. Blackstone Griddle purchace
  182. Cast Iron Questions
  183. Using drippings from Butt?
  184. Grilled Ribeyes and Zucchini Onion Pie
  185. Cherry Smoked Tri-Tip
  186. My UDS Build
  187. Big Bob Gibson's Vinegar BBQ Sop...Two questions
  188. Some Moo and Some Oink (and some PrOn)
  189. A different Eggs Benedict
  190. Blackstone 28"
  191. ABT's and bbq chicken thighs
  192. Is it possible to buy a small stick burner for around 1K?
  193. Pin Oak
  194. Bludawg Ribs and pizza practice...with Pronz
  195. It has started! Prepped the Butt for tomorrow
  196. Grilled Lamb Loin Chops & Lobster (pics)
  197. outdoor kitchen tarps?
  198. Finally - stainless grates and more Primo XL
  199. outdoor kitchen tarps?
  200. Kamado Joe broken fire ring
  201. Boiled Ribs. Food of champs!
  202. @^#%$!* Blackstone griddle
  203. To cook or not.......
  204. Black Ops Brisket
  205. Contact details at Old Country BBQ Pits, Laredo TX
  206. 1st Beef Short Ribs Cook (live Pr0n)
  207. **Side tables for the Mini Ranch Kettle**
  208. Live cook: Try Again Brisket Flat
  209. Propane tank kettle smoker?
  210. The BIG BUTT experiment test: *** 5 Hours and complete.....SUCCESS!***
  211. Duke City Pastrami - Live Cook w/ Pr0n
  212. Wood and insects
  213. PBC Hooks
  214. Blackstone Griddle Canada
  215. After burner steaks without a grill grate.
  216. Dorm fridge
  217. Akorn Pizza Grilling Question
  218. Hatch Green Chile Smoked Brisket Lasagnas
  219. Country Style Ribs - WSM
  220. First for me on the pellet grill....direct flame & Grill Grates
  221. Cleaning the Smokey Mountain
  222. It's not Que...but it's still cooking outside
  223. It's Sunday. Whats smoking today?
  224. Live Cook-LSG going PBC Style--Prime Brisket
  225. Whole packer pastrami from scratch
  226. My limited lump experience, would like other opinions
  227. Combine Q and sous vide?
  228. Pastrami day
  229. Fatty Time !!!!
  230. Sushi/Fisherman style (pr0n)
  231. Brisket Question.....
  232. Some Pork Chop/Steak Thingy's
  233. Split Chicken Breasts on the PBC
  234. Pizza stone in the smoker?
  235. Ducting. What can/can't I do
  236. Behind the scenes of the grand opening of the newest BBQ Brethren BBQ joint
  237. Stuffed Cheese Burger
  238. Another camp cookout
  239. Video on fire management/temp control on offset?
  240. Uds
  241. First Pastrami and some HDD wings
  242. UDS cover
  243. Bacon sale! $1.99/lb!
  244. LSG firebox help
  245. Pad Kee Mao on the Weber
  246. smoke with a view
  247. Cochinita Pibil - Take 2
  248. Stainless steel cleaner for ss doors
  249. Weber Silver 22" Kettle...Can't Get Temp Down Enough
  250. Pulled Chicken Cabbage Rolls over Spaghetti Squash...Ton of pR0n