View Full Version : Q-talk
- Griddle Steaks?
- How to clean the outside of my smoker?
- should it take 15 hours for pork butt to cook
- OK - 1st post with new KAT RF
- Walmart Weber Score
- Spatch Cock Question
- Dutch oven table alternatives?
- Viking gravity question
- Thoughts? - Worth Buying a Used Akorn for $100?
- My 3rd post I think
- Fig Preserves
- Backyard BBQers show your smokers
- Custom made heavy duty blackstone griddle covers
- A little more fajita talk
- Top loading vs Side Loading Firebox
- Beef. Ribs. Weber. Beef-love baste. Yum.
- Interesting smoker
- Griddle Steaks ........(pron)
- ohh yea..
- need new paella pan
- Weber Smokey Mountain 14.5
- Craiglist WSM - Extra Point
- Some sort of little BGE on sale...
- Beer Ribs
- First Cook on Assassin 28
- Genesis griddle
- Pit temps/foil and all that jazz
- Attention H-E-B Shoppers!...
- Meatloaf with a kiss of smoke, tasty!
- Bulk meat from Sam's?
- Big Moe's Butt Inection?
- Mexican Chorizo Fatty?
- One piece at a time...
- Offal Ideas
- beef neck bones?
- Citrus-Marinated Chicken
- What's everybody smoking this weekend?
- I think I got a good deal? Primo Oval Jr
- Just a brisket post, can really see the point and flat on this one
- Craigslist OTS+skirt steak=fajitas
- Our Version of the Over & Under
- Cupcake Chicken - Time and Temp??
- Cracked fennel - help!!
- Beef...it's what's for dinner
- Lamb Kofta
- Beef-love Basted, Reverse Seared Tomahawk.
- Lets see the cast iron
- Thoughts on purchasing this pit
- Yoder vs. Peoria
- Any thoughts on a hybrid reverse flow smoker?
- Smoker Test & Cookoff
- Pork Brisket Spareribs
- Not enough heart in my uds
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- What is your method for crispy skin chicken while retaining juiciness on a kettle?
- Brisket KISS method question
- Best way to re-heat Boston Butt
- Brisket price markdowns before expiration?
- A need to build
- Weber Performer Price - Used
- Humphreys Battle Box
- Franklin 2015
- Chicken sans skin
- Pretty Cool Offset
- McCormick's Sloppy Joe Seasoning
- Target clearance time again
- Cleaning offset smoker - brinkman trailmaster
- pbc help
- SCA Steak Event
- SPOG or S&P Spare ribs?
- Did I mess up the seasoning of Blackstone Griddle?
- Fair/Tailgating Food Inspired By Winner Of Iowa State Fair
- Grilled Salmon
- Lang & Reverse Smoker Owners -Question
- Does spritzing really help?
- OJ Longhorn mods
- Kiln wood
- New York Shoulder Different Than What I Usually Get
- rectangler smoker set up like UDS
- First smokey on my new Weber Smokey Mountain 14.5
- Couple pizza's
- Double R Shortribs save
- Pit Beef Attempt
- Is it possible to feed 50 people barbecue for $100?
- Help Picking a Smoker
- Oklahoma Joe Highland
- Finally, pics of something like food...
- Best Cheese For Pepper Stout Beef....
- PBC Owners -- how is it in the rain?
- T-Bone's 4th Run
- Grill Identification Help "Patio Pal"
- coleslaw help.
- Prime Packer a some Butts
- Blackstone Benedict and Salmon
- Anyone have a good recipe for Pickled Peppers?
- Grilled Fresh Local Halibut
- Tel Tru thermometer moisture problem
- Plowboys Bold on steak?
- Coffee charcoal.
- Central Texas Walmart Has Briskets On Roll Back!
- Tri Tip dusted with sh*t
- Grill cover questions
- WSM Craigslist score
- You people who get cheap prime packers at Costco
- charcoal basket
- Smoked Chicken Wings
- Tile top for outdoor cook area
- Lang 60 deluxe with 40 inch chargrill
- Just a trout bum remembering how to cook
- Neked Ribs, Just Salt & Pecan Wood
- foodsaver 2 in 1 vacuum sealer?
- Asian Jamaican chicken? Dead bird live cook (done)
- Gray pork meat??
- Any Good Smoker Manufacturers in the Pacific Northwest?
- Peoria Cookers
- Veggies and yard bird tonite
- Smoker fried chops.
- Brisket nirvana...
- Chicken thighs on wsm
- What are your favorite bbq videos?
- Patio Smokers: Lang 48 vs Shirley 24x50
- Your Fantasy BBQ Throwdown
- My wife doesn't understand
- What's your main Knife for the flesh?
- Beef shoulder and spare ribs -live cook-
- Ground Beef/Pork/Chicken on Lemongrass skewers.
- Any tips on smoking a pork butt
- Quick and Easy Firestarters
- Cleaning grill grates
- boys,4wd, / bad brisket.
- Frank - Illen ribs...
- Prime Rib with Pron
- Brethren Cooked 4 Over 1000 Vets
- WSM 14 Heat Deflector ???
- Asian on the Blackstone...Ton of pR0n
- Another WSM? 22 v. 18 v. 14?
- Side dishes
- My First Brisket - fewer errors but still learning ;)
- sausage making epiphany.....
- Jambo pits
- Baby- I missed you too
- Lil' Woody?
- Gas Grill maintenance
- Rainy day ribeyes
- Weber WSM 2nd smoke, going much better today
- Fear the Walking Dead cook! Live!
- 40+ pounds of pork butts
- Im A Short Rib Junky! Pron..
- Tastiest sausage for passerby samples?
- Second Cook Assassin 28
- Drum smoker issues
- Quick ribs; relatively
- Before.......and after!
- Whole hog brick pit build
- Robb Walsh - 7 Dirty Truths About BBQ
- Smoked Pork Tenderloin
- Beer can burgers
- First run on the weeble
- Couple racks of Baby Backs
- Weber Jumbo Joe sale at Target? when?
- Best way to remove porcelain finish from a weber top
- Calling bbq pit makers for fire box, about feldon calculator
- Mac n Cheese Stuffed Bacon Wrapped Meatballs
- Another Bludawg success story
- Offset question
- 5 1/2 hr Brisket
- Cooker Classification
- country style ribs
- selling my offset and thoroughly depressed...what should I cook to ease the pain?
- Large cook on the Brazos
- -$18.00 Long Range Wireless Thermomitor set - GREAT DEAL
- Anyone make Franklin's bean recipe?
- Pork Belly?
- Beer in a Brisket Spritz
- Adjusting times for increased meat load?
- Freezer Alarm Recommendations
- Best cut for pulled pork?
- Wing rub question
- Venison Backstrap, hope to get more this season!
- favorite bbq serving plates
- Duck Night
- ThermoWorks Sale
- Beef short ribs with PrOn.
- Anyone use a tube smoker in their pellet pooper?
- Mustard slather on ribs vs no slather
- WSM with bricks
- Hot and Fast...I think I'm sold
- boxed tacos kits to homemade with pron
- Black/White Oak...How does it rate for smoking?
- Peach Pulled Pork
- Jalapeno peppers.
- Oak/Cherry Fire roasted Pork & Cheddar Bay Buscuits
- Mondays rock
- Another Brisket Question
- It's been a while
- A Small But Good Tip to the Brethern
- Tomatoes
- Touching base
- Best type of Sausage for smoking
- English Oak
- Baby backs on UDS
- Still Slinging BBQ and Our biggest Event Yet
- Wsm top grate size question
- Brisket & Shoulders
- BBQ Cookbooks
- Updated Review of the Chargriller Akorn?
- Grilled Pork Chops with Pineapple Salsa
- Plastic or nylon in a full port ball valve?
- Shrink Tubing for ET-732 Probes?
- Southlake TX Tom Thumb STL Ribs Deal
- New kick starter pizza dome
- Copper River green chile cheese Sriracha croquet
- Grills on huge sale in PA Walmart
- Meat slicer / vaccum seal
- Gmg pellet purchase question
- Tomorrow It Arrives!
- Backwoods G2 Chubby Question
- New BBQ Article in the L.A. Times
- stupid olive oil date question
- WSM wood question
- 6 Pork Butts, 1 Brisket, and Salt? (1st post with pron)
- Enough With the Blackstone Griddle Pics!!!!
- "Lavern" is getting diversity points...future pron.
- I had an epiphany today: I'm not a smoker
- Anybody have one of these?
- Super weber skin !!
- Weber Kettle: Master worth the extra?
- Hatch Chile Roast Plus......
- Thermoworks Sale
- About to buy a Big Green Egg: Questions and Thoughts?
- Satisfaction indeed
- Green Chile Jalapeno Japanese Noodles???
- PID Controller question
- Paella pan
- Marinating ribs in rub overnight?
- REAL Olive Oil...
- Labor Day charcoal sales???
- Green Mesquite - Use it or Not?
- Huntspoint
- Brisket: Fat cap up, down or both?
- Primo XL vs Big Joe vs BGE XL
- Pork Belly Ribs, Tomato,Redgum Honey ACV Glaze (pr0n)
- Side burner for Shirley 24x60 trailer pit - yes or no?
- Please hold a newbie's hand
- Any use the kamado mate?
- Costco trip
- Coach me on the WSM
- Using Residual Heat?
- Beef shoulder question
- Wings, Tri-tip and Hatch chiles...
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