View Full Version : Q-talk
- Stoker Wifi - worth the upgrade?
- Don't know if this a good smoker or a good price but just saw it at Woot.com
- Obie-cue rubs/ seasonings?
- school me: Pellet smokers
- Fresh Pee-can wood?
- Oak or Apple (other?) for a brisket & pork cook?
- ?s for all you Weber Kettle Smokers
- 386th Mil Intel event request
- Barely enough time to post.
- From the Heart:Anticuchos
- Weber kettle long cook links
- New guy. First butt
- Goldish lining in uds, is this bad?
- Does this sound like it would be good?
- Wild/black cherry
- Carson Rodizio Live Stream up now!
- Injecting melted butter in a Turkey
- Tomorrow will be my 2nd Attempt at a brisket!
- You asked for it...Smoked swissed steak!
- 2-1 fuse method...how many hours at 275F?
- I told my wife "brisket is like shrimp...sliced brisket, brisket sandwiches, brisket tacos...
- competition butts question
- I love ribeyes
- 22.5" wsm
- First cook on my brand spankin new PBC!!
- Char Siu Ramen
- Cheap Kettle Mod
- What is "Fab B Lite"?
- Where's the bark?
- New $500 Budget Starter Offset
- Mojobricks
- Question for landarc
- Wonderfully Grilled Marinaded Pork Chops
- How many 8 pound butts
- Repainting my 1yr old UDS
- C-List score & First smoke in a kettle
- Dying to cook, but thought I was dying
- *** Operation BBQ Relief Deployment Announcement - South Carolina
- Rub storage observation.
- Car got creamed, called off work, good day
- 1st competition in 10 days
- Chicken Quaters: FAILED
- new to smoking
- Tri Tip Thai Trip (pr0n)
- Ideas for a quick pork belly preparation
- Blackstone 28
- A few cooks on the super grill
- Smoker Dilemma - Opinions Welcome
- The Conversion is Complete
- Uh oh! They done messed up now!
- Do I need to reseason?
- Bass Hang pRon
- Just grilling.... Nothing exciting.
- Humphreys Pint arrived!!!
- Does anyone know what this is?
- Chicken and Ribs- No added smoke-Fail
- My first good knife.
- Alabama Barbecue Legends Documentary
- Surf & Turf - Bacon Wrapped Filet with Pan Seared Scallops
- Pork Belly Ramen
- Food Stylist Tips
- Shirley Smoker Capacity on Shirley Fab.
- BBQ Guru CyberQ - BEWARE!
- Scored a Smokey Joe
- Backwoods auto water?
- Brethren Rubs/Sauces tryout
- Now This Is What I Call a Breakfast Menu!
- Live Cook Beef Rib Timie! **PPPRonnn
- Big Ol' Pot O Chili Pron Fest
- Picking up new smoker on Friday
- Phoenix Area Brethren Help!
- Insulated gravity fed box views
- Wood chips on backyard grill...
- Ordered a WSM 18.5 today, now what?
- How do I order Dino beef ribs from butcher?
- Bacon Biscuits n Sausage Gravy
- Gravity Feed Decision
- Technical or Emotional question
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Blackstone storage question
- Reverse Flow Build
- Brisket...First one
- UDS Drill Hole Size
- New Gizmo - SS injector
- Where to rent a smoker in Kansas City/independence
- Smoked Marinated Chuck Roast
- I think I might have a problem. I might be a brisket junkie now!
- Roast beef
- A liitle help
- More Pulled Pork
- Shirley fab rotated warmer?
- Blackstone Brethren question
- Need Some New Ideas for ABTs for the LSU/USC Game Tomorrow.
- Canadian Thanksgiving smoked turkey
- Stumps GF223 Refurb Questions
- Whatever it is.. D**n good!!
- Some seafood pron
- Pan Pizza on the Egg
- Reverse flow smoker build!
- First attempt at Beef Short Ribs
- Rainy Day Brisket (w/ pRoN)
- My turn at beef short ribs with baby backs, semi-live.
- Charcoal and flavor
- Reverse flow baffle angle
- The smokemaster loves big butts, why would he lie. Pron
- Cuts of pork help?
- First Cook On The Lang
- Brisket Cook
- Amazing ribs ultimate smoked turkey
- Advice needed for BBQ Shelter
- Shirley and me.
- Chicken brine question
- Alternate App for the E-735
- Melting cheese
- Feeling better- Went shopping
- My Self Saucing Sausage.
- Barbecued a Couple of Chickens Today
- Keith does know L&S(for me) ribs ... Lots of pRon
- Aussie Wagyu Tester
- Figured I'd Post Some Smoker Pics Too
- WSM Water Pan
- Pizza and brisket
- Bourbon BBQ sauce
- Beef YUM. So Good
- Help: Briskets semi-frozen, need to serve in 14 hours
- Grilled cheese burger.
- 4 briskets, 3 St. Louis racks, one LSG, let's do this.
- Offset reverse flow turkey
- Got the Call
- Got these Beef Short Ribs Down
- A Chef Paul Prudhomme inspired cook, blackened redfish and seafood dirty rice
- Day Trip
- Picked up my SF Smoker today!
- ISO hickory in East Texas
- Not Q, but not to bad. Southern Style Seafood.
- Put LED Lights On The Shirley Smoker
- flipping meat
- Gonna try to salvage my pork selection mistake of choosing a pork loin
- smoked turkey question
- Running Low on Charcoal
- Lazy Sunday Smoke
- Wire brush alert! Close call
- Trader Joes Hard Wood Charcoal
- Keeping cooked brisket one week: fridge or freeze?
- Klose tuning plates
- More Beef Ribs...
- How to stuff a fatty
- Tango Spice Brisket
- Craigslist score!
- Michigan Custom 'Que-Pork for Poverty
- Remember when "leftovers" was an ugly word??
- Safe low temp for ribs?
- Does foil ball on pit probe affect accuracy?
- Awesome Brunch Pron
- This B&B lump is new to me.
- My Mombo Jombo Jambo project!
- I'm back in the saddle again...
- Quick Steak Grilling Question
- Chicken Quarters and CSRs on the Stickburner (w/PrOn)
- pitmaster 110 vs redi check 732
- NY Strip on the blackstone!
- Lots of Brisket
- Tri Tip in progress
- Question for SF owners.....vertical smoker use
- Question about fire management on Oklahoma joe highlander
- Some Spicy Wings
- Another "It has arrived" thread.
- Stubbs Nartural Charcoal Briquettes
- Sealing the gap between my fire box and smoker
- Beef Satay and Bacon Fried Rice
- Some Sunday Baby Backs ;)
- Meatloaf with a twist
- Sunday cook
- Manifesto-the best bbq book ever? I think so
- Offset grease
- I was wrong, wild boar meat now what?
- New Smoker to the arsenal
- Chicago Style Deep Dish (pr0n)
- New Offset Break-in with Butt and ABTs
- Two cooking grates in a Weber kettle?
- Gonna take a couple days to recover from this one
- Offset Build Question
- Eat your heart out lovers of the Nekkid Fattie
- Serious need to uncover
- Whole Butt- usually do picnics
- Top dollar brisket has a funk when opened
- Kalua Pork, Huli Huli Chicken, and SPAM
- Bacon Wrapped Loin Medallions
- My new smoker from Johnson Custom Smokers
- Lavatools Javelin Pro @ $54.99 or Thermapen mk4 @ $99
- This May Be Heresy, But Sometimes It's Good To Be Bad...
- Sunday Night KFC
- Cinder Block hog cook--- Foil?
- Pitmaster IQ20 vs. BBQ Guru DigiQ probes
- Meater
- Propane vs. Natural Gas
- Cooking For My Parents 50th Anniversary Party
- Blackstone Griddle - Holy Steak!!!
- Grilled salmon, fried shrimp etc
- Couple chicken quarters.
- Smoker from pressure tank
- Baconage underway again
- Baked Banana Zucchini Bread in the LBGE
- Lamb Chops and Rice
- Doing my first fatty this weekend. Suggestions....
- First cook on Assassin 24 Gravity Fed Cooker
- Let's Talk Chicken
- A Lake Fatty and Chorizo Breakfast
- Thermoworks vs maverick thermometers
- LSG 24 x 24 Offset Vertical Questions
- World Champion Competition Rib Recipe
- Need help to choose a new smoker
- Smoked Meatloaf. Stuffed with mashed potatoes and cheese.
- My first go at smoking
- Weekend Cook - Kids home from college
- Thermoworks weighs in on LnS v. HnF pulled pork
- Quest for the perfect turkey breast, please add your thoughts
- Another great Thermoworks Sale
- Pulled Pork on the Palette
- Portable Weed burner?
- Thermoworks probe failures
- 1999 Red Webber Genesis Restoration
- My Sunday Smoke Ribs, Chicken, ABTs
- Help with Gravity feed
- Choosing *another* Smoker: Need your opinion
- First Ever Brisket Tales?
- safety question
- Johnson Smokers Ultimate Tailgater
- CocaCola pork ribs
- Buttermilk Chicken w/Nashville Style Hot Dip
- Skirt burger on the Blackstone
- Opinion on used Humphrey's
- UDS pork loin back ribs
- Another chicken experiment ..using quarters
- Looking into a Humphrey pint
- Classic Thermapen Sale for $69.00
- Baby Backs, the return cook
- Looking to track WSM temps over night
- Brisket prices in Canada
- Just found this promo code for a Cooking Thermometer
- Blackstone vs. Cast Iron Griddle
- Does anyone have a problem with simply leaving a thermometer in a peice of meat during the cook?
- Reverse Sear and a griddle
- Vertical Smoker OR gravity feed Vertical ?
- Wednesday Morning brunch - Blackstone
- Choice + Cowboy Cut ribeye
- Is this how you jerk it?
- Heatermeter help
- New propane smoker givin me some issue with thin blue
- Smoked Chuck on Beer Bread
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