View Full Version : Q-talk
- Boneless leg o' lamb
- Cajun fryer question.
- Breaking in a new member of the team with Carne Crosta Ribeyes
- CSR temps?
- Braised Venison Shank in Garlic (pics)
- Deer Roast
- FEC-100 delivers this week
- SPOG Pork Sirloin Roast and Tri Tip PRON!
- Brisket knife, serrated?
- Carne Asada Tacos!
- First Beef Shoulder Clod With Pron
- Shoprite near any of you guys and gals? Decent prime rib sale...
- BBQ Guru Sale
- Big Poppa Smokers Free Shipping today! (LOTS of sauces/rubs!)
- Help plan a big cook please
- What are you cooking for the Office Potluck?
- Brine vs injection
- Huntspoint Meats
- BBQ Brethren Shout-Out
- I made Christmas presents today- pron
- Juice for pulled pork
- Memphis folks -- where do you get large beef ribs?
- "Smoking" a pre-cooked ham? Help.
- PK Grill Lid Sealing
- Made a Rotisserie Ring for the 14.5 WSM
- Half chickens
- Longer than planned dry cured loin bacon
- Home made smokehouse plans
- Granton Edge?
- How long can I freeze before smoking
- Good site to order a standing rib roast?
- My new Red Head 2015 model
- Need help from you sausage makers
- Prime Rib recipe/direction card help needed ASAP
- First Chicken @ 400*+
- Pork Butt - how many people per pound?
- Morgan Ranch beef
- BBQ Guru SALE
- Blind Veterans Christmas party
- Rockin'W backyard pit
- Firing up the new smoker
- A Steal on Leg of Lamb
- Thawing chuck roast; how long is too long?
- Drat. Kamodo question
- BBQ rub differences ?
- Global Warming you say ????
- Brisket in Charleston, SC
- Trial run of the Blaz'n Grill pellet pooper
- Chicken Wings: I make it a standard success!
- New grill options
- Pork Sirloin Roast. Dayum.
- No place like home.
- Smoked Pork Loin Stuffed with Apple & Sausage Cornbread Stuffing
- ? for Lang owners
- I need a kettle
- Injector envy
- SPOG Brisket
- What's are the rub ratios ?
- Ribs for Christmas party
- Amazon additions for my BattleBox
- Tennessee BBQ - Another short film
- Pineapple Brat Recipe
- I miss T-Bone......
- Smoke-n-Hot Outdoor Center Review
- Corned Beef Brisket and Pastrami
- HOt sauce
- Flap meat tacos--weeknight pron
- I Believe In BBQ Santa Winners Thread!
- Roti conundrum
- Smoked ham question
- Phubar's Lowland Smokers @ Nice to Meat 2015 Pron
- Guru on humphreys pint question
- Types of Pellets for Yoder Smokers
- Albertson's Briskets $1.99/lb....El Paso , TX Area
- Pecos or Wrangler...?
- Thank you!!!!!!!!!!
- Keeping it clean.
- Beef Back Ribs
- Post your jerky recipe here
- Chuck Roast Sous Vide
- Need help building top rack on stick burner
- Another Wood Species Question
- Holding Brisket in the Oven
- Tacos on my new Komodo Kamado
- Stick Burner Efficiency
- *** Slather experiment *** chicken skin ***
- Questions for green egg / kamado users
- New pit
- Quick Bacon help
- Cheese smokers! Couple questions...
- Brisket Mac and Cheese!
- Ribs thawed too fast
- Turkey ina pan
- Thermometer question
- gonna need a Smoker in Jackson , Ms in JUly
- Scored 20lbs. CAB/Choice brisket from WallyWorld
- Is this blackstone worth buying?
- Delicious and Nutritious .......
- Gift ideas
- ooops !!!
- Sausage Stuffed Squid
- New stuff underway
- Shorty Stew
- Adding a bottom to slow & sear?
- iGrill2 bad probe
- UDS burn out question
- New ideas for cornish hens recipe
- Goofed n the timing...
- Brisket/Fajitas
- I love the smell of meat dripping over coals
- Warming brisket and butt
- Jerky Slicer
- Your best Christmas meal cook ever?
- Using Pear Wood?
- Any good insulated offsets
- Spinning = WINNING
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Christmas cook for Shirley fabrication crew
- 120 Gallon Propane tank build
- Smoke or grill?
- smoker vs pig roaster
- My Co-Workers honored me with a new name sign
- Post of cook 001
- great products
- Got my LSG
- Secret Santa issue.
- A Pulled Pork Chile Sandwich
- Someone Asked me what the Trading Forum was about?
- can't find my post
- New From St. Lou
- Removing Prime Rib Bones
- Popovers and Brethren kindness
- Smoking with a few snow flurries today
- Oh DEER!
- Rib roast ready for smoke
- Prime Rib Roast Need Advice
- Overnight cook tonight
- Mmmmmmeat!
- Black Ops Rub
- Bone in pork loin time and temp?
- New Accessories from Smokeware for the BGE
- New Unlined Unpainted Drum for UDS
- Smoked Sausage Cheese Tots
- What it takes to be BI...
- Brisket 2nd attempt..in progress
- How to make a baffle/convection plate?
- Smoked some Homemade Canadian Bacon today (pRon)
- Doing a whole beef tenderloin for some friends tonight
- Trader Joe's Bacon Wrapped Porchetta Pork Roast
- New Cooking Wood Odor
- Planning whole hog cook on my Shirley
- do you know salmon?
- New toy! Not exactly BBQ, though
- Exhaust hood cfm?
- Price gouging Briskets during Holiday Season
- Another Stuffed Fatty
- Any tricks to slicing Havarti successfully?
- Deep South Smoker - Small
- Good deal or no?
- Temporary bbq roof
- .99 butts/shoulders
- Xmas came early
- Prime Rib Trial Run (pron)
- Weber Roti...Right one?
- Question about cooking method for prime rib at a restaurant
- Smokin my first bone in turkey breast
- See you in 45 days.... And check your local Costco's
- Couple bones for dinner
- Got a couple loads of wood today
- I heard the brothers and got in the car
- Need some schooling please...
- Every now and then, the magic brisket appears...
- Smoking Cart
- Ham on the Performer
- Christmas Jerky time!
- Finally got my Shirley dirty
- Wireless freezer monitoring
- Pulled pork and a BGE XL thanks to Bill-Chicago
- chili verde slaw
- 4 lb Boneless NY Strip Loin Roast
- Picking up my Lang and first cook
- Disaster with an upside?
- Prime rib sear + fresh garlic/herbs - will they burn?
- Good Deal on a New 18.5" OTS?
- Garlic Cloves in Brisket?
- LSG offset owners - question
- BBQ Guru DigiQ DX2 runs hot
- Beefy goodness!
- What to do with brisket juices that have had the fat separated?
- I ruined this hunck of CAB. Please help me
- 8 beef plate ribs disappeared in a moment !
- First Cook in the Vertical Warmer - Lesson Learned
- Calling
- Scored a Vision Kamado
- Preparing Brisket and Burnt Ends Question
- Using aluminum for shelving/prep material
- Timing a Brisket?
- Porcupine pork butts
- The Son Meats Murphy's Law
- I saw this at Lowe's yesterday
- Wing Night!
- Knife recommendation?
- 1st attempt a snack sticks tomorrow..
- I'm back! Pork shoulder 7 lbs
- Leftover prime rib sammich
- Newbie who's thankful for your help!
- Trying fire baked scalloped taters for dinner with pork steak
- 1st Prime Rib
- Got wood?
- Salty Bacon - Quick Help Please
- Briskly kind of Day
- Getting ready for winter
- PID Controller on UDS
- Waiting for baby post some meat
- Outside of pork
- Butcher paper
- Got a big cook need some help
- Deep Fried Rum Cake on my R and V Cajun Fryer
- Smoked Sous Vide Cheese Curd Burger
- CyberQ is a pain...any other recommendations?
- Great Project for the Right Person
- Calling all meat slicer experts. Need help troubleshooting old berkel sharpening assembly.
- Vac sealed frozen cooked brisket = dry?
- Charity Cook with Bigmista
- Scrapple, pork roll and egg...Oh my!
- Cook time?
- Christmas Eve Inspiration
- Gravity Feed Build Has Started!
- Be careful!! This could happen to you
- Roast Pork Belly, not cue but yummy!
- Bride sent me shopping for Christmas Music
- Digiq on uds
- Another Shoprite sale.....chuck roast $2.49/lb
- MOINK Ball Poppers
- Slicing Bacon ?
- Prime Brisket in Costco- WA state
- Grilled Some Pre-Cooked Brats.
- beef tenderloin recipe ideas
- cooking time for a load of turkeys, ribs, loins
- Christmas dinner
- My take on porchetta pork Roast - Thanks Ron_L
- Butter Rum Chicken.... Yea that's what I said!
- Seeking advice for first time rib roast cook
- Thirdeye's Nova Lox
- A little sausage making session...
- Link to Bluedawgs hot & fast brisket...
- First Cook - Rotisserie Chicken on the 14.5 Wsm
- got an issue need some advice
- Volunteer Christmas Cook
- Beef for sandwiches...sous vide
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved