View Full Version : Q-talk
- UDS vs WSM
- Need help/opinion
- Central Texas Salt&Pepper Rub B.S!
- Brisket questions
- It's Alive!!!
- Frozen tri-tip 2.99 a lb - Would you buy it?
- Carne Crosta rub
- Advice on trailer mounting a backwoods chubby needed
- Hungarian Wax Pepper Wings and Drums
- My balls
- Bacon wrapper turkey breast
- Green Chile Recipes?
- UMAi bags
- Maybe it's normal..probably not
- A little bit of good stuff
- Thick or thin (blue smoke) questions
- Venison or possibly an Elk
- Rotisserizing chicken breasts
- Some ribbies from Sunday!
- Green Chile Smoked Brisket Chili with Green Chile Beer
- Shirley Fab Does It Again
- Bone-In Ribeye For The Win
- Oh yeah! 3rd brisket Night cook!
- CAB brisket...Foil wrap, or no wrap?
- Venison Shoulder question
- first time with just the point
- Bear steaks???????
- Beef Ribs in progress
- Gateway drum smoker
- Heavy smoke....
- You made me a better cook
- Back From Hawaii, time to cook!
- Who was the guy who wanted King Street Blues rub?
- Thoughts on *amount* of jerky marinade
- Stonehenge BBQ
- new cooker suggestions
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Wild boar...fail!
- PID controler for charcoal smoker
- Yoder Pellet Smoker Info
- pork loin ham
- Finally, first Blackstone cook - Green Chile Cheeseburgers
- CI cooking
- Pizza Pizza
- The Old Smoke Exhaust Debate
- The Gluten nightmare
- Live Weekend Cook
- Trusting the UDS
- whole hog cook on the Virginia Spinner **LIVE**
- Another Brisket ! Ranch Kettle
- Question For Brethren With Shirley Fabrication Cookers
- cubed venison
- Humphreys in the Southeast ??
- Into The Mystic- Me and Weber GA
- Tasty Smash Burgers with a Cowgirls Flair
- Preheating wood with insulated firebox
- Breaking in Ol' Shirley
- Happy Friday
- Xtra Spicy Steak Nachos
- The Case Of The Missing Fatty
- Lawry's in your rub?
- Reliable wood source around Wichita, Ks?
- True/False: Meat will only take on smoke for 3-4 hours
- Saturday Brisket Flat
- BBQ guru setup on Primo XL
- Saturibday..........
- Boar success, or so they say
- scotch eggs
- Brunswick Stew Recipe
- Steaks and Shrimp Last Night
- Difference in brisket meat color?
- Salted Picanha and the Curse of the Mandolin
- Grilled Rock Fish on a Cedar Plank
- Trying to make amends...
- Smoked meatloaf stuffed with Mac n cheese
- Webber kettle to wsm kit
- Kitchenaid mixers
- Need help identifying this wood!
- Slab or Rack?
- Question on brisket quality
- Bourbon, Beans, Bones and Baseball
- Loving my BBQ Sauce trade!
- RF folks, temperature to cook chicken breasts?
- Leftover PBC chicken
- Duck? smoke? bake? grill?
- My brisket method
- Chuck/hot sausage ABT's and Quarters W/ a Carolina Style Mop Sauce
- Recipe for smoked sides please?
- SRF Asianish Shortribs
- I joined the 270 Club today.
- Rec Tec Mini
- Canned Pulled Pork
- Would you buy a horizontal offset smoker?
- Love breakfast on the weekends
- Twin Butts on the Akorn.
- Beef roast selection
- Foodsaver vacuum bags on sale.
- Snake Method Take 2--Beef Ribs
- Sunday Brisket
- Thank you all!!
- Question, The Dog Ate All the Trimmed Fat:
- 28lb Brisket at RD!! Can't Not Buy It Right?! (pics of the monster inside)
- 48 hrs. Marinaded Tri-Tip O Yea
- Sous Vide Sale
- PSB Chili
- Leftover Tri Tip on finest china and Stubbs SH
- Long Time, No Talk....So here is what we have been doing.
- Naked fatties and wings
- Lots of Sausage Making this Weekend. Chicken and Pork
- Bfast for dinner
- Lem Sausage Stuffer
- Homemade Sauerkraut
- Anyone else use their Shirley Fab in Competition???
- Show Me Your Wood ! Got Mine For Next Year
- Weekend cooks
- Not BBQ but Very Good
- My first Pizzas
- Bacon??
- Is brisket cook times that important?
- Pitmaster T gather's Celebrities to Endorse Local Honey
- Spatchcock chicken - Fail
- Well Hmmmm
- Oh the burn! (pics)
- Pm vault - humphreys qb - assassin 28 ???
- Cooking Thermometer on Steroids
- Black Stone challenge
- Said Goodbye To An Old Friend & Made Pastrami (pron heavy)
- Hasty Bake Hot and Fast Brisket
- Beef Back Ribs Live Smoke On the Weber Kettle.
- Uncooked frozen sausages question
- Would I be sinning against the brethren if I crock pot a tri tip
- Rattlesnake Method Jalapeno Burger in The M
- Sous vide brisket finish???
- BBQ Guru and offset stickburner questions..
- First Time Smoked Turkey Breast
- What I cooked outside this weekend.
- Pepper Stout Beef ... with brisket?
- Butcher Paper Ribs
- Haggen Tri Tip
- First Whole Hog
- Wife leaving me---
- Italian sausage subs
- Are you a hands on the pit person or turn the knob/press the button person?
- Position of exhaust holes in Kettle when cooking indirect?
- The I almost entered a Throwdown thread
- The making of a new toy...
- Cub Scout DO recipe ideas
- First time doing baby backs. Im hooked.
- How do you like to prepare your tri tip?
- Mr. Wolfe, I see your canned PP and raise you Hospital PP!
- My First Smoke
- Fatty stuffed ribeye?
- A Wind Guard for my Blackstone
- Random thoughts about Using Lump vs Briquettes
- Looking for something creative to do with some ribeyes today
- Fan size for stump clone
- Lang 84 - Opinions?
- Wallyworld Kamado????
- Cookin For The Cup!
- Working the room
- Cooking Chamber Thermometer
- preppin' dinner for later
- Hard Fat on Beef Ribs
- Competition meat sales
- Trailer jack with wheels or trailer dolly?
- Miso Chicken
- Cold Smoke Bacon/Pellicle??
- Houston H.E.B: favorite sausage & other bbq products?
- Not a Blackstone
- First Cook Advice
- First failed smoker cook??
- Just pulled the trigger on Anova Sous Vide
- Went Shopping- Sucklebusters
- 3 Meat Green Chile Beer Chili
- Opinion Question
- New Toy - Wife not speaking to me yet
- Butt timing
- Humphrey's Down East Beast is coming to the Southeast !!
- Wood identification
- It is finally here. 270 Mighty Mini
- HELP!Question(s) about cooking grates
- Pork prices
- A "last-of-the-supplies" Camp Breakfast
- Thanks to all here!
- Whoever invented these lighters should burn in hell
- How to tune?
- Holiday cooking questions
- Chicken Thighs the Pitfalls of a Butter Bath
- Alternative to the Cambro
- Internal brisket temp?
- Swineapple
- Two Butts (10 lb and 11 lb) - 22.5 WSM - How Long and What Temp
- Big party - quantity help
- new build
- Air Intake for UDS Opinions
- Modifying an Old Country Pecos Offset
- Ghost pepper ideas?
- Just Four Beef Ribs- Cooking with Steel
- How do I reheat Q via sous vide?
- 2nd cook on Blackstone
- Redemption Chicken Cook!
- Vision series B temp climbing w/ vents closed
- Past few days of cooking!
- Weber Red Restored
- Slather on Meat,For Flavor or Reduce Smoke ?
- What type of Meat....
- EZ Surf (frozen boxed fish sticks) N Turf (grilled sirloin
- Pizza Ovens: Camp Chef vs Blackstone
- Chicken Sausage Terra Chip Carolina Reaper Nachos
- Black Bear Ribs?
- Humphrey's battle box issues.
- Best tool for Blackstone Griddle
- Weber 26 ring of fire
- Pork Butt is Tasteless :frown:
- Pizza.....Oops! (pics)
- Pig Parmesan (pics)
- Chorizo Burgers
- Craigslist 26, questions
- Pork Chuck Steak with whiskey/apple gravy (pics)
- Favorite container for marinating meat?
- Red Beans & Rice (Help Needed)
- Anyone still use a UDS?
- 500 Gallon Offset Build Complete!
- SORRY - Pan Fried Crappie NOT BBQ - Fishermen I need Low Carb Coating Ideas
- Brisket fat side down ?
- How does the Blackstone griddle cover do in the rain?
- Scored some full blood wagyu flanken cut beef ribs; now what?
- Pork belly
- Do You like Disco Ribs?
- 8 bone in pork butts
- Whiskey Miso Marinaded Grilled Pork Chops
- My brisket score
- Good Smokin wood in New England
- Brisket Score!
- Some Crawfish Finger Food
- Tip Top Temp?
- Bachelor Supper Day 3
- Even the King screws up...Chicken Cordon Bleu Burgers grilled over wood fire
- New Member and my first Brisket
- Anyone used both a home made Mini WSM and "Real" WSM?
- Made In Mexico .Raised Harvested in USA
- Need new smoker idea's!
- Interesting Craigslist Ad - Trailer
- Got two smokers in one week
- Beef Ribs for Stew from the Hispanic Market
- Non-Pizza Pizza Kettle Question
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Kettle vs WSM
- Brisket, Beef Ribs, Pork Butts, Pork Ribs & Sausage Links! LIVE!!
- New cooker is HOME!
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