View Full Version : Q-talk
- For Beginners: Finding The Sweet Spot Sized Grill For your Needs
- Weber "Tall Boy" Kettle Conversion
- will the masterbuilt cold smoke kit make a smoke ring?
- Failed Brisket Leftovers: An Odyssey
- Unique Smoker Cabinet
- Ready to pull the trigger, need help
- Making Bacon Question??
- Bacon wrapped meatloaf recipe.
- BBQ Concession Trailers
- Padawan and Phubar's Paella Pron
- Searching for a first smoker
- Boneles beef ribs. Live cook
- How much for modded WSM?
- WSM latches
- Old Country Pecos Smoker
- When am I liable???
- Cast Iron Skillet ID/Info
- Holding Ribs (site search doesn't work well)
- How long will this sauce stay good for
- Cheesy Skillet Cornbread
- New bbq show
- Boneless Pork Belly @ Costco help Needed
- Backwoods party full load questions
- Chicken and steak
- Sausage question about fat back?
- Live Cook! This ones for you Ron
- Pork Butt Unthaw Time
- Perfectly cooked Venison Fajitas -
- Wsm southco latch is hooooot!
- My first explosion
- Farmers Market and a Wedding Anniversary.....
- A Breakfast Enchilada
- Grilled Tiger Shrimp Combo
- Would like to say THANKS!!!!
- Starting Stumps Baby
- Appetizers
- grilling Chiken need infromation
- American Wagyu Beef Burgers
- David Chang's Burger manifesto
- ***The Hanging and Spinning Meat Appreciation Thread***
- Clam Bake..
- Build project
- Chicken in the PBC..
- Franklin's book regarding a smoker
- Holy cow...........err........chicken this was good! Buncha pR0n.
- Fresh sausage cooking too fast ?
- next smoke coming soon, ideas appreciated
- Another live cook: Jimmy:halved chicken, baked potato, green beans, corn on cobb
- Memphis Area Boston Butt Sale $1.10/lb
- Second brisket attempt this Saturday...goin hot and fast
- Smoked/Grilled Caribbean Jerk Wings
- Small Hunk of Brisket
- air tight containers...
- Smoked brats....how long at 275F?
- Reheating Appetizers
- Rib Rub Recipe (not mine)
- Stock Minion Method versus Fuse Method in Weber Kettle?
- It's sweet corn season!!!
- Butts for a group...help?
- Grilled Sweet-N-Spicey Prawns
- Thoughts on not enough smoke due to tuning plates
- A festivus miracle!!!
- lang 36 stretch vs 48
- Hot Links! (Well...sorta hot.)
- First Brisket & First Cook on the Pecos
- Offset maintenance
- I like it.
- brisket and burnt ends
- Phosphates
- 1st attempt PSB ... possible help requested?
- Re-heating brisket
- 9 Pro Tips For Making Brisket
- Meatloaf and sweet tater with pics
- ala Mongo - Poblano Peppers Stuffed with Pulled Pork (Cochinita Pibil)
- Oklahoma Joe Lid question
- Morgan Ranch
- beef back ribs
- Enabler alert*anova lightning deal
- A tip for the Primo owners
- Ay Carbon Lump Charcoal
- Humphreys Drop in water pan
- Smoking Sirloin Tip Roast
- Anyone know anything about Smokin-O's?
- SRF Retail ?
- rump roast
- Well, I 'bout farked that up, but the Weber save my arse
- Way Too Smokey
- Myron Mixon Chicken Questions
- Smoked texas hots/chilli dogs (with pron)
- Franklin BBQ book sale Prime Day
- Different butt weights???
- Pulled my old drum smoker out (not an UDS)
- Un-live cook... Pizza and Cookies
- Maverick ET-735 Probe ?
- Brisket Point... Pron
- Apple wood question
- Bacon Cheeseburger Pizza
- Pork Butt Question
- 3 needle injector...Where to find it??
- Lyfe Tyme Smokers
- Serving chicken breast ?
- First brisket on new smoker...hot and fast
- Puerto Rican style pork butt
- Skin off of butts/shoulders? + crackling up the skin for 'chopped' pork?
- Riser for Weber 22.5" Kettle? Good?
- Even better then last time.
- Charcoal smoke flavor?
- Chicken and ribs same smoker hot and fast?
- Ribs, Chicken, and Fatty today (pron)
- Whole chicken on a kettle, recent post. Need help!
- Review of the Assassin Grill
- The wait begins
- Big day tomorrow....wish me luck and future pron
- My Crispy Chicken Skin Secret...
- Beetles in my Pecan wood!
- Quick Cook - Sausage and Sweet Corn
- What makes a better sausage beef or pork?
- I finally got a day off from work and wife is gone fishing!!
- Being gone is fun, But--
- Ugly smoke starting up a UDS
- Pork Chop, grilled better than usual
- Bacon n Eggs
- Weeknight Steak Pron
- Points?
- Anyone got a great Venison Burger recipe?
- WSM fun-- Beef Ribs
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- One fancy stuffed burger! (lotsa pr0n)
- The Open Championship breakfast-Blackstone Style
- New Braunfels Hondo
- Question about wrapping a brisket during the cook
- Stuffing sausage with sauerkraut
- Check your Food Lion $1.99LB Baby Backs
- Hey Fellow Texans!
- Newbie with a quick question
- Blackstone off the stand?
- Aaron Franklin does a KCBS Competition
- New Old Stock Vintage 26" Red Weber Grill...w Pr0N!
- Meat Slicer Opinions
- Beef Short Ribs: Marinate or Not?
- Re-purposed rotisserie setup for open fire / camp fire
- It's Going to Happen- Small Porterhouse
- Sopressata..
- Brisket Advice please!
- First strip with the Anova
- Michigan Custom 'Que cooks for The Michigan Veterans Foundation!!
- UDS question - questionable barrel
- Threw a shrimp on the barbie...
- Vacuum sealers
- Second Brisket Ever
- Cured chicken?
- Beef Love Basted Reverse-Seared Porterhouse.
- Smoking on a gas pig cooker?
- A Quick Yoder Cooking Question.
- Lamb Shoulder Two Years Later - Take 2, Boneless Edition
- Wireless thermometer question
- Attention Brethren: Are you cooking up some STEAK soon?? Then Come Join the BBQ Brethren "STEAK!" Throwdown!
- What does probe tender mean
- pasta a little OT
- Chuck Roast question
- Simple strips
- Brisket Redux (pron)
- BBQ Rules
- UDS help
- Give me your best pickle recipes....
- Butterflied whole hog
- Beef short or back ribs?
- Brazilian BBq
- Green Chile charro beans
- uds flat lid hinge question
- Why I got another Gas Grill
- leg and wing rack on the PBC
- Food saver Professional
- Fried Egg Sandwiches on the Blackstone Griddle
- Uncooked Turkey Breast at Target
- Brisket - frozen vs. nonfrozen
- First Smoke in Rain
- Ready for A WSM...
- Rib Chili and Peach ??
- First Brisket On The Trailmaster
- kind of live cook pulled chicken sammys/baked potato
- Short Ribs with Q-View
- First time smoking a fatty.... in over 4 years!?!
- A different twist on brisket
- Newbie Wood advise...
- Pulled Pork on the DC (w/a little bit of PrOn)
- Do You Wrap Your Boston Butts?
- Just some "slow" cooked wood fired rotisserie dry rub St Louis Ribs
- Get A Deal On A Blacktone Griddle
- Mail Order Butchers
- T-Bones First Run
- Anova pork chop
- Pizza on the mini egg.
- Applewood bacon pork loin
- Really good bake beans
- bubba burgers?
- It's been a year since joining the brethren and...
- Yardbird surprise
- Festival of Meat (Pr0n heavy)
- Open Fire Rotisserie Set up
- Pork collar, pulled or sliced?
- Semi Live Cook: Butts? This early? (PRON)
- Pulled Beef
- 3rd try pizza on the Akorn Finally nailed it!!
- First Coal Smoker / First Post! - Simple UDS Build
- Pulled pork eggs benedict
- Brisket $2.79/lb at WalMart Neighborhood Market
- My First Overnight Smoke With The Party Q.
- Butt on the kettle 1st attempt at pics
- Foiling Water Pan on Backwoods Chubby
- Golf-bread-bugs-beer- ribs
- Odd Packer Brisket
- Saturday night backs and shells
- Ribeyes, Lamb Chops and "other" on the Blackstone (w/PrOn)
- Too Farkin Hot Outside...Let's Smoke Ribs!!
- Boston Butt
- Some Chicken Legs (Pics)
- Beef rib FAIL!
- crawdads, crawfish, crayfish.
- First Brisket ( and thanks to Bludawg)
- First lump and chunk cook
- T Bone's 2nd Run
- Brisket À la Bludawg
- Lox...
- First Q-View - Cowboy Ribeye
- Backwoods vs. UDS - let the battle begin!
- First time making REAL Pastrami
- Triple Egg Yolk Burger
- Bastardized Pulled Pork Finishing Sauce on Ribs?
- Birthday Butts...Pork Butt that is (pics)
- Beef jerky, no Pork jerky!
- Hickory smoked pork belly bacon (pr0n)
- Grilled cheese burger
- Here's the Beef
- Pulled Beef & Faux Burnt Ends
- Fridays pizza and todays cook
- Post your Baked beans recipe here
- Asian Inspired Chicken Thigh
- New LSG Cooker -- Finally Home
- Maple wood?
- Gulf shrimp, homegrown turkey, chicken, etc - pr0n
- Rib Eye Oscar
- Capacity question on SF
- Two giant ribeyes and bone in strip steaks
- Pit Beef
- Poultry shears
- Littlenecks and Ahi...grill and sous vide...
- Thermometers in the Chimney
- Grilled Tri-Tip and Grilled Zucchini
- Boathouse vertical smokers
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