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- Last night and tonight's cook
- 2 for 1
- No details.....
- Pastrami and burgers
- Online Hatch Green Chile Source---Free Shipping
- Turkey breasts-how long?
- First 2015 Crop Hatch Green Chile breakfast
- Reheating pre-made meat
- lines were crossed,.. jerky was made
- Cooking direct with wsm?
- Need Inspiration
- What is this cut of pork?
- Live cook: Midweek Spareribs
- Spares on the Kettle, Yakisoba on the Blackstone....YUM, pR0n heavy
- Brisket Question
- My Turn......... (Pron)
- Charcoal Showdown
- Wings on the Smokey Joe
- The Brethren Strike again...
- fish help needed.
- Smoker of choice for BBQ Joint?
- Griddle - How Hot?
- Maintaning your fire with offset smoker
- Moink to Oink
- Hangin' Chickens in the Shirley Warmer!
- Brisket cook
- Help! BBQ Photos Needed (Brethren Magazine)
- WSM: Maintaining Constant Temp w/ Exhaust Vent, Not Intake Vent
- New thermometer with backlight??
- Georgia peach pie
- Burned in the new Shiryley
- Which size Camp Chef griddle?
- First time fatty - questions
- Thermometer for cabinet smoker
- Bear Country Brisket
- Breakfast on the Blackstone
- Boneless pork loin chops - never again!
- A bunch of griddle MANIACS on here!
- -$17.00 Long Range Wireless Thermomitor set - GREAT DEAL
- Fish fry and country breakfast.
- Stanley and Me- Tonight GC OSB's
- Using wood to start charcoal
- So...I've been thinkin'
- Good deal on a yoder?
- Hibachi at home recipe?
- Restaurant Depot Ribs
- Yikes! What's in the makings here?
- Check out my new toy!
- Finally - Prime Packes at My Costco/SoCal
- WSM sided door lock broke
- A Charcoal Griddle Breakfast
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Traeger in disguise?
- Heads UP !
- Lang owners
- Food Capacity on a Backyard Jambo
- Just bought a stok drum. Should I keep it?
- Creating a second cooking level in Weber kettle
- Grilled Sockeye Salmon on a Cedar Plank
- Bigmista... you got some 'splainin to do
- We Don't Need no Stinkin' Short Ribs! (but we do need PrOn)
- Sausage worries
- Green Chile bacon onion Nathan Dog---
- Apartment Life
- Smoking a 4lbs bone in leg of lamb ideas?
- Throwdown Ground by ...Dave
- injecting ribs
- Corn, Kabobs and Coneys
- Tri-tip...why farkin not?
- I Want One
- First stick burner cook on my Lang 84 tomorrow night!
- Cryovac'd Beef Tenderloin
- First Baby Back Cook on UDS
- Tylers take on a griddle
- How do I smoke a Chuck roast
- question regarding Treager
- Spicy Drunken Noodles with Chuck Eye Steaks
- 1st time:Pulled Pork Enchiladas (pr0n)
- Pizza
- no fat left
- BBQ GURU DigiQ DX2 Probe Jack
- smoked salmon abt's video ?
- Brisket Temp hours per pound
- Makin' Bacon (first timer)
- What's Smoking on this fine Saturday morning?
- Damn stall! Help!!!
- Assassin 28
- Buffalo Tenderloin, it is what's for supper!
- 150lb whole hog
- First-time fajitas recommendations?
- Weber kettle smoking
- Sliced pork belly
- Brisket Temp
- Gettng high (temps) on pellets
- Mora Knive - Companion Heavy Duty MG
- Friday Night Ribeyes
- Baby Backs Vs Spares: what would you do diff on cook?
- First cook with the Pit Barrel Cooker
- Discata / New to me Share Info Ideas ?
- blackstone griddle owners
- Double Freezer smoker build
- Charcoal Companion Review: Cheesy Italian Sausage Roll
- Weber Master touch vs. Gold
- Low country boil
- K Comp 9.99 2x18lb bags Costco Las Vegas
- Kettle Salmon
- I don't want my baby back, baby back!
- Gas offset
- Thursday smoke
- Friday night smoke
- 45 Day dry aged reverse seared ribeye
- just hanging around
- Ginormous 27.4lb Brisket on 18.5" WSM
- Pepper Stout Beef Question
- Need help with sausage
- Most American Kobe Burger
- UFO Beaming Back at Ya
- Can't find CG mod answers...
- wow lots of butts
- For Those Who Want To Trade BBQ Sauce and Rub From Different Regional BBQ Areas of the US
- Waiting on SF......
- Brisket Doneness - AGAIN?!
- Let's talk PiZZA!
- Steak on a stick! My Saturday cook. Pic heavy.
- How do you get fajitas from being so tough?
- Lessons Learned
- Vision Classic B newbie
- Cured Butt
- Lamb Ribs
- Wood From a Fig Tree???
- insulation source
- Salmon ABT's
- Mixed Breed Dogs!
- Sous vide and grilled porchetta sandwich
- do i risk it
- Ran out of all purpose PBC rub, anyone have a good rub for chicken?
- Spatchcocked,vertical,or rotisserie chicken
- WSM Poll
- Got Chicken?
- Anyone else killed a maverick?
- My Reverse Flow Cooker Build
- Grilling Corn on the cob?
- Ribs with no rub
- Spares... WHAT DID I BUY!!! (Newbie questions)
- What is a BBQ Bash ?
- Aussie BBQ Speakeasy (ton o pr0n)
- ***First time home made wood fired pizza***
- %^*~#! Ribs!
- She's at it again...
- Cooking on Multi-Level Racks in Large Stickburners
- favorite chicken rub ?
- Hatch Chiles
- Salmon on a I don't know what to call it, tank maybe.
- So..... I bought a beef tongue
- All offset vets I need your help for a friend
- Smoke #5, finally ribs!
- Hot Italian Sausage Grillers
- Weekend cooks ribs and wings.
- Gyros in the Shirley
- Lamb chops on the Akorn
- need help with a menu
- Restoring a mysterious New Braunfels smoker
- Santa maria bbq build
- Not Q but Quick Easy n Tasty
- Pickel recipe help
- How did you season your Blackstone Griddle?
- First brisket, over or under cooked?
- Wagyu Dogs and Tots
- Sonoran Hot Dogs
- Chuck roast....dutch oven....
- Is there a dedicated show your smoker thread.
- Beach Pizza On The STOK Drum Using The Kettle Pizza Insert
- My First Pork Belly
- Temp Control
- Bacon
- Tough Butts / Pulled Pork
- Bratwurst Fatty Wellington
- pellet grill question?
- Good Deal on WSM 22.5?
- Anyone know anything about 270 Smokers?
- 22' WSM Capacity Question -2 brsiket & 2 pork butts
- Latest development in the Pork Industry - Ractopaminep
- • Argentinian Style Steak Dinner w/ Homemade Chimichurri
- Insulated Fire Box question
- Double R Ranch Shortribs-FAIL
- Smoking and re-heating un-pulled Boston Butts
- How To do KC style burnt ends without brisket?
- Firehouse Feast - With PrON!
- Pellets grill/smoker? Buy one or not?
- Blackstone griddle like you have never seen before! (infrared)
- Look what followed me home...
- Thank you Pork Ribs and Beef Ribs for Dinner (PRON)
- 16 Mesh Ground Pepper?
- Vacuum Bag Score!
- OKJ Longhorn
- Salsa Chicken...You can't hang chicken this good!
- My first attempt at bacon...
- Griddle Recipes?
- How many day's a week do you eat BBQ?
- Results from my first cook on the Lang model 84 deluxe!
- smoke flavor question
- Venison,Pork,Bacon Fatty with Herbs & Blue Cheese
- Redneck smoked deer salami
- FEC-120 Owners.. Need Help with Chicken!
- I'm a happy father....
- Brisket wrapped in butcher paper?
- Chicken enchiladas verde (hatch!) and more
- Charcoal/wood storage
- Recommendation for a good Rubs & Sauces supplier
- Vac Sealing - Do's and Don'ts?
- What to do with fresh ham steaks?
- pbc 2 picnic roasts and 4 racks of st louis ribs w / pics
- Used 22.5 WSM (vs kettle)
- What temp do you wrap brisket in paper?
- Smoking 2 Briskets for the First Time
- First cook on the Shirley
- Smokin stone for Acorn
- How Many Days A Week Do You Eat BBQ?
- wood is acting funny haha
- King Mackerel and Triggerfish
- calzones in the Akorn!!
- Wow.... Look what a customer brought me
- Just noticed, my CI pans are finally seasoned
- Favorite (non Weber) charcoal grill/smoker under $200 ?
- Which butcher paper?
- Hey Shencosmoke
- Outdoor kitchen
- Jerky in a wsm
- Turkey Cheese Burger
- Celebrity BBQ or BBQ Celebrity?
- Source for brisket point online??
- A Few Crawdads
- Pig in a beef blanket (pics)
- From an Egg, to Yoder, to Lang
- It's Sunday and Anthony is at it again
- Flameboss customer service
- London Broil...What can you do with it?
- How does a water pan in a UDS affect the cook
- Tire maintenance on Rig
- Brat Burger
- another first time brisket question
- Rib tips
- John Mull's
- Labor Day!
- Anyone near a fleet farm?
- Padawan and Phubar's Iberico Porkneck/Collar Dinner for Byron Pron
- BBQ Crawl
- Freezing a packer brisket
- Prime Rib ?
- River Country Thermometers??
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