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  1. UDS vs WSM
  2. Need help/opinion
  3. Central Texas Salt&Pepper Rub B.S!
  4. Brisket questions
  5. It's Alive!!!
  6. Frozen tri-tip 2.99 a lb - Would you buy it?
  7. Carne Crosta rub
  8. Advice on trailer mounting a backwoods chubby needed
  9. Hungarian Wax Pepper Wings and Drums
  10. My balls
  11. Bacon wrapper turkey breast
  12. Green Chile Recipes?
  13. UMAi bags
  14. Maybe it's normal..probably not
  15. A little bit of good stuff
  16. Thick or thin (blue smoke) questions
  17. Venison or possibly an Elk
  18. Rotisserizing chicken breasts
  19. Some ribbies from Sunday!
  20. Green Chile Smoked Brisket Chili with Green Chile Beer
  21. Shirley Fab Does It Again
  22. Bone-In Ribeye For The Win
  23. Oh yeah! 3rd brisket Night cook!
  24. CAB brisket...Foil wrap, or no wrap?
  25. Venison Shoulder question
  26. first time with just the point
  27. Bear steaks???????
  28. Beef Ribs in progress
  29. Gateway drum smoker
  30. Heavy smoke....
  31. You made me a better cook
  32. Back From Hawaii, time to cook!
  33. Who was the guy who wanted King Street Blues rub?
  34. Thoughts on *amount* of jerky marinade
  35. Stonehenge BBQ
  36. new cooker suggestions
  37. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  38. Wild boar...fail!
  39. PID controler for charcoal smoker
  40. Yoder Pellet Smoker Info
  41. pork loin ham
  42. Finally, first Blackstone cook - Green Chile Cheeseburgers
  43. CI cooking
  44. Pizza Pizza
  45. The Old Smoke Exhaust Debate
  46. The Gluten nightmare
  47. Live Weekend Cook
  48. Trusting the UDS
  49. whole hog cook on the Virginia Spinner **LIVE**
  50. Another Brisket ! Ranch Kettle
  51. Question For Brethren With Shirley Fabrication Cookers
  52. cubed venison
  53. Humphreys in the Southeast ??
  54. Into The Mystic- Me and Weber GA
  55. Tasty Smash Burgers with a Cowgirls Flair
  56. Preheating wood with insulated firebox
  57. Breaking in Ol' Shirley
  58. Happy Friday
  59. Xtra Spicy Steak Nachos
  60. The Case Of The Missing Fatty
  61. Lawry's in your rub?
  62. Reliable wood source around Wichita, Ks?
  63. True/False: Meat will only take on smoke for 3-4 hours
  64. Saturday Brisket Flat
  65. BBQ guru setup on Primo XL
  66. Saturibday..........
  67. Boar success, or so they say
  68. scotch eggs
  69. Brunswick Stew Recipe
  70. Steaks and Shrimp Last Night
  71. Difference in brisket meat color?
  72. Salted Picanha and the Curse of the Mandolin
  73. Grilled Rock Fish on a Cedar Plank
  74. Trying to make amends...
  75. Smoked meatloaf stuffed with Mac n cheese
  76. Webber kettle to wsm kit
  77. Kitchenaid mixers
  78. Need help identifying this wood!
  79. Slab or Rack?
  80. Question on brisket quality
  81. Bourbon, Beans, Bones and Baseball
  82. Loving my BBQ Sauce trade!
  83. RF folks, temperature to cook chicken breasts?
  84. Leftover PBC chicken
  85. Duck? smoke? bake? grill?
  86. My brisket method
  87. Chuck/hot sausage ABT's and Quarters W/ a Carolina Style Mop Sauce
  88. Recipe for smoked sides please?
  89. SRF Asianish Shortribs
  90. I joined the 270 Club today.
  91. Rec Tec Mini
  92. Canned Pulled Pork
  93. Would you buy a horizontal offset smoker?
  94. Love breakfast on the weekends
  95. Twin Butts on the Akorn.
  96. Beef roast selection
  97. Foodsaver vacuum bags on sale.
  98. Snake Method Take 2--Beef Ribs
  99. Sunday Brisket
  100. Thank you all!!
  101. Question, The Dog Ate All the Trimmed Fat:
  102. 28lb Brisket at RD!! Can't Not Buy It Right?! (pics of the monster inside)
  103. 48 hrs. Marinaded Tri-Tip O Yea
  104. Sous Vide Sale
  105. PSB Chili
  106. Leftover Tri Tip on finest china and Stubbs SH
  107. Long Time, No Talk....So here is what we have been doing.
  108. Naked fatties and wings
  109. Lots of Sausage Making this Weekend. Chicken and Pork
  110. Bfast for dinner
  111. Lem Sausage Stuffer
  112. Homemade Sauerkraut
  113. Anyone else use their Shirley Fab in Competition???
  114. Show Me Your Wood ! Got Mine For Next Year
  115. Weekend cooks
  116. Not BBQ but Very Good
  117. My first Pizzas
  118. Bacon??
  119. Is brisket cook times that important?
  120. Pitmaster T gather's Celebrities to Endorse Local Honey
  121. Spatchcock chicken - Fail
  122. Well Hmmmm
  123. Oh the burn! (pics)
  124. Pm vault - humphreys qb - assassin 28 ???
  125. Cooking Thermometer on Steroids
  126. Black Stone challenge
  127. Said Goodbye To An Old Friend & Made Pastrami (pron heavy)
  128. Hasty Bake Hot and Fast Brisket
  129. Beef Back Ribs Live Smoke On the Weber Kettle.
  130. Uncooked frozen sausages question
  131. Would I be sinning against the brethren if I crock pot a tri tip
  132. Rattlesnake Method Jalapeno Burger in The M
  133. Sous vide brisket finish???
  134. BBQ Guru and offset stickburner questions..
  135. First Time Smoked Turkey Breast
  136. What I cooked outside this weekend.
  137. Pepper Stout Beef ... with brisket?
  138. Butcher Paper Ribs
  139. Haggen Tri Tip
  140. First Whole Hog
  141. Wife leaving me---
  142. Italian sausage subs
  143. Are you a hands on the pit person or turn the knob/press the button person?
  144. Position of exhaust holes in Kettle when cooking indirect?
  145. The I almost entered a Throwdown thread
  146. The making of a new toy...
  147. Cub Scout DO recipe ideas
  148. First time doing baby backs. Im hooked.
  149. How do you like to prepare your tri tip?
  150. Mr. Wolfe, I see your canned PP and raise you Hospital PP!
  151. My First Smoke
  152. Fatty stuffed ribeye?
  153. A Wind Guard for my Blackstone
  154. Random thoughts about Using Lump vs Briquettes
  155. Looking for something creative to do with some ribeyes today
  156. Fan size for stump clone
  157. Lang 84 - Opinions?
  158. Wallyworld Kamado????
  159. Cookin For The Cup!
  160. Working the room
  161. Cooking Chamber Thermometer
  162. preppin' dinner for later
  163. Hard Fat on Beef Ribs
  164. Competition meat sales
  165. Trailer jack with wheels or trailer dolly?
  166. Miso Chicken
  167. Cold Smoke Bacon/Pellicle??
  168. Houston H.E.B: favorite sausage & other bbq products?
  169. Not a Blackstone
  170. First Cook Advice
  171. First failed smoker cook??
  172. Just pulled the trigger on Anova Sous Vide
  173. Went Shopping- Sucklebusters
  174. 3 Meat Green Chile Beer Chili
  175. Opinion Question
  176. New Toy - Wife not speaking to me yet
  177. Butt timing
  178. Humphrey's Down East Beast is coming to the Southeast !!
  179. Wood identification
  180. It is finally here. 270 Mighty Mini
  181. HELP!Question(s) about cooking grates
  182. Pork prices
  183. A "last-of-the-supplies" Camp Breakfast
  184. Thanks to all here!
  185. Whoever invented these lighters should burn in hell
  186. How to tune?
  187. Holiday cooking questions
  188. Chicken Thighs the Pitfalls of a Butter Bath
  189. Alternative to the Cambro
  190. Internal brisket temp?
  191. Swineapple
  192. Two Butts (10 lb and 11 lb) - 22.5 WSM - How Long and What Temp
  193. Big party - quantity help
  194. new build
  195. Air Intake for UDS Opinions
  196. Modifying an Old Country Pecos Offset
  197. Ghost pepper ideas?
  198. Just Four Beef Ribs- Cooking with Steel
  199. How do I reheat Q via sous vide?
  200. 2nd cook on Blackstone
  201. Redemption Chicken Cook!
  202. Vision series B temp climbing w/ vents closed
  203. Past few days of cooking!
  204. Weber Red Restored
  205. Slather on Meat,For Flavor or Reduce Smoke ?
  206. What type of Meat....
  207. EZ Surf (frozen boxed fish sticks) N Turf (grilled sirloin
  208. Pizza Ovens: Camp Chef vs Blackstone
  209. Chicken Sausage Terra Chip Carolina Reaper Nachos
  210. Black Bear Ribs?
  211. Humphrey's battle box issues.
  212. Best tool for Blackstone Griddle
  213. Weber 26 ring of fire
  214. Pork Butt is Tasteless :frown:
  215. Pizza.....Oops! (pics)
  216. Pig Parmesan (pics)
  217. Chorizo Burgers
  218. Craigslist 26, questions
  219. Pork Chuck Steak with whiskey/apple gravy (pics)
  220. Favorite container for marinating meat?
  221. Red Beans & Rice (Help Needed)
  222. Anyone still use a UDS?
  223. 500 Gallon Offset Build Complete!
  224. SORRY - Pan Fried Crappie NOT BBQ - Fishermen I need Low Carb Coating Ideas
  225. Brisket fat side down ?
  226. How does the Blackstone griddle cover do in the rain?
  227. Scored some full blood wagyu flanken cut beef ribs; now what?
  228. Pork belly
  229. Do You like Disco Ribs?
  230. 8 bone in pork butts
  231. Whiskey Miso Marinaded Grilled Pork Chops
  232. My brisket score
  233. Good Smokin wood in New England
  234. Brisket Score!
  235. Some Crawfish Finger Food
  236. Tip Top Temp?
  237. Bachelor Supper Day 3
  238. Even the King screws up...Chicken Cordon Bleu Burgers grilled over wood fire
  239. New Member and my first Brisket
  240. Anyone used both a home made Mini WSM and "Real" WSM?
  241. Made In Mexico .Raised Harvested in USA
  242. Need new smoker idea's!
  243. Interesting Craigslist Ad - Trailer
  244. Got two smokers in one week
  245. Beef Ribs for Stew from the Hispanic Market
  246. Non-Pizza Pizza Kettle Question
  247. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  248. Kettle vs WSM
  249. Brisket, Beef Ribs, Pork Butts, Pork Ribs & Sausage Links! LIVE!!
  250. New cooker is HOME!