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- Uncle Chris' steak seasoning: Wow!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- 2nd barbecue on my UDS tommorow - HELP
- gave the pellet grill a trial run with some thighs!
- WSM to WSJ
- need advice - large cook
- Slicer and Chopper
- Ribs for dinner
- Food dimensions?
- Grilled Ribeye and New York Strip Steak
- Moving up! From UDS to Offset.
- Korean Baby Back Ribs
- 4 Butts rolling on the 270 today
- Cast Iron skillet Seasoning
- Smoked chicken - tender skin??
- Wagyu brisket advice would be great
- bamboo charcoal
- where's it go?
- Two 26 ounce Prime Rib Eyes
- Haven't done a butt in a while
- Fajitas in the Shirley!
- Plum tickled,,,
- simple late summer grill
- few pizzas
- Chuckie tomorrow!
- Caping a Wild Boar
- Blackstone owners are the smartest people alive!
- Way to wrap up the work week
- Charcuterie vets, come in and let me pour you a drink
- How long for naked fatty at 250?
- Son's First Smoke
- First brisket on uds
- UDS Trouble, but there's pron
- OMG!!!! Shagdog has cooked us one heck of a meal
- Looking for Cookie BBQ sauce clone.
- First attempt at a brisket
- The Shirley Fabrication Options Thread
- Sweet Smoke Q Juice
- Reaching out for nachos help
- Chorizo fattie
- Just received call from Tyler from SF......
- Pitmaker Vault 9 Briskets and 14 Pork Butts W/Pron
- Need Some Advice on Smoker Build
- Have Weber will travel
- Oh Yeah!!!!!
- Destroyed my meat budget
- Throwing Down Some Meat
- MAK 1 Star General - 2013 Build vs. 2014+
- Beef Ribs
- Do you stuff it??
- Chicken/Pulled pork tostada nachos (smokesignalsfromtx) inspired!
- The rescue and restoration of the Cue-Grill
- Annual 4H Fundraiser-No Pics But
- meatloaf, wings, and hot sauce slather ribs- good smoker today (pics)
- Blackstone griddle smashed slider burger
- Steak and Peas
- John Henrys Summer Peach
- My take on beer can chicken
- Mulberry smoked pork butt!
- Live Smoke: Superior Angus Beef Chuck Short Ribs
- Wireless Meat Thermometer Issue
- smoking in pans?
- ABTs - Cook the filling first?
- Brisket, and we are live!
- Sweet addition that won't burn
- This Morning on the Blackstone
- How to get good smoke taste on Ceramic Cooker
- cook #7, Pork Sirloin roast with Myon Mixon's all purpose rub with pr0n
- Adding flavor wood
- 2 cooks today. Small ones.
- Pitmaster IQ 110 on UDS
- Pulled Pork on a Stick
- Need Suggestions:
- Stumps Clone (kind of) Issue -- HELP!!!
- Black Ops Brisket
- Birthday Cook for Friends Daughter
- griddle cook
- Which pit for 100 people?
- Rangers and Pork Chops
- test run
- Pork Shoulder and ABTs for the game...
- Beef Ribs... AKA Big Foot!!!
- Smoked bluefish
- Beef Finger Ribs???
- A Great but Long Weekend!
- How you Twitches doin'?
- Any tips on building this smoker?
- Needle scaler vs sand blaster to clean up UDS
- Custom Jerky Nozzle maiden voyage!
- Blackstone griddle neglect
- Brisket woes...
- Searing problem - UDS
- Short rib pastrami
- Full Battle Box, live cook..
- UDS Weber lid mod - rollers flat bar
- Sous Vide Pork and Bacon Wrapped Things (Pron)
- Temperature Controller Question
- Metal supermarkets?
- My week in BBQ with Pron
- want training for ribs
- Method for low-temp (40F) smoke?
- Cold Smoking Peppers?
- Plate Ribs Are A PITA, For Me, To Trim...
- Teriyaki injected ribs?
- Grilled Rock Cod and Zucchini Parmesan Crisps
- Hatch Chiles, Pork Belly and Chicken
- learn something new today
- The F bomb and 100lbs of butts......
- Some Things To Think About
- Thanks to the Weber Brethren
- smoker project idea
- Hatch GC Bacon double green chile cheeseburger- Bunless
- The Squeeze Inn burger with cheese skirt
- Cooking Some Dino Beef Ribs This Weekend Help
- Another Blackstone griddle thread
- Question for the mods, Edit Option?
- Anyone have any local bbq chapters?
- Cooking for 60 coworkers tomorrow
- Injected some teriyaki ribs and they were goooood
- Friday's Jack Daniels Sauce
- first cook
- Everyone's favorite!
- Success with a Brinkmann vertical charcoal smoker
- SRF Short ribs!
- Does anyone know anything about butcher blocks made from stumps?
- Sausage making questions?
- Grate therm for a kettle?
- Pecan smoked beef ribs
- I LOVE when the mailman brings Blackstone goodies!(pron)
- Slap Yo Daddy Rub Grilled Chicken Thighs
- Hatch chili help!! Box from New Mexico.
- Q in the Lou. Anyone goin'?
- Chili verde help
- What Wood Is This????
- What is this grill/stand/firepit called
- Tuesday night steak on the Egg
- Pick up LSG offset vertical
- My first try at pork carnitas. Will be doing it again!
- Prime Rib of Pork w/Pr0n
- Craigslist score from a gracious Brethren brother
- Lets Talk Chicken
- My snf beef ribs are shipped!!
- Beef ribs. It's what's for dinner (pics)
- Fire management
- Pork Belly Prices
- F.U.B.U. - Pork and Peas
- open fire cooking
- Help, my meat is limp and falls apart
- Crispy Chinese Chicken (not q) pr0n
- Whats your favorite rub that you buy
- Western mini logs?
- Wife surprised me last night.....
- Another brisket probing question
- Grilled Fried Chicken Sandwich w/ Peppers (lots of pics!)
- Hinge preferences
- shirley fabrication
- Sausage idea
- My new bundle of joy!
- Starter Offset Smoker Recommendation
- Lone Star Insulated vertical.
- Looking for some campfire cooking suggestions
- Brisket prices
- Bowl of red chili
- I want my BEEEEF BACK RIBS **Pron***
- Game On Grilled Pork Chops
- Easier Temp Control...WSM, or Kettle with Stacker?
- Meater: The first truly wireless smart meat thermometer
- Wet Age Question for Brisket
- Long brisket hold and testing a new rub
- Does chicken travel?
- Ribs losing flavor
- Will KJ Big Joe accessories work with BGEXL?
- Faux Burnt Ends
- Dead man walking
- Math problem
- beef ribs help
- need your best blackstone tips
- First Chargrill on the Shirley
- Brisket Fried Rice
- Grass Fed Briski ! ..( Bludog Landarc)
- Direct fire mayo slathered chicken***feel the radiance
- ABT Questions
- New Sauce and Rub trade round has started.
- Question about 14.5" WSM
- Buckboard vs. Cottage
- question about getting rust off of CI
- With deals like THIS it's tough staying on my diet!(pron)
- Pork Belly, how to?
- Slap yo Daddy ribs - sauce / glaze question
- Opinions on cinnamon in BBQ sauce?
- Anniversary Dinner
- Simple griddle cheese sandwich
- The best chicken I've ever had
- Simply Marvelous Chicken
- Dino Ribs for This Weekend
- This Week in the Throwdowns: September 25, 2015
- Quick dinner
- When to wrap my brisket
- Brisket Rotation ?????
- oscillation vs rotation
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Friday tail gate pork butt!!
- Blackstone question
- Gator Pit Rebel
- Beef Country Ribs??
- Weston Pro 2300 Question
- Brisket on a pellet grill question
- Need some advise on fire box for a new UDS
- Call out for a Yoder YS1500 owner
- Porkcicles Based On effinUker's post
- 1st cook on the new custom!
- Weber kettle grate options?
- Found me some of those elusive beef ribs! Now what?
- Apple cider vinegar
- Brisket salt pepper rub?
- AZ Patio Heaters Vertical Smoker?
- serious brisket
- New personal record for the lang 36 hybrid
- Usual B.S. Friday
- New grills
- SRF beef ribs-not cooked
- 26 inch Performer complete with Quartz top
- Wagyu tri tip
- 12:00am and I'm rubbin some butts
- Reverse Sear
- Help with Pit Probe
- SRF Kurobuta Short Ribs
- Advice needed. First big cook coming up.
- Probe Cable Through Chimney???
- Thought's on this OK Joe
- Glorious morning for a brisket shootout
- Pork Butts -When to shred?
- Creekstone Brisket Cook-Live
- BEEF RIBS on Pitmaker Vault
- Beef Ribs, Pork Butts & Bonless Chicken Thighs!
- Help-meat storage
- A Little Sliced Pork Butt
- Never enough: short beef ribs
- Chuck short rib
- Deli Slicer
- ok i need help here ?
- BlackStone Burgers after the Car Show
- Inaugural cook of my 26 inch performer
- A Nice Little Suprise
- Tri-Tip on the Weber (pics)
- Chicken: Skin side up or down? When (if) do you glaze?
- UDS deflector - aluminum hot plate OK?
- First try at beef short ribs
- Smoking large onions
- Rum and Butter Glazed Chicken Legs
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