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- Crab Leg Jenga and Prime Rib
- From a Rec Tec to a Backwoods Competitor
- Christmas is for the birds...
- Thanks to the Brethren
- First smoker build
- Bonless Short Rib Plate
- Brisket rubs...
- Igrill2, tappecue general consensus on bluetooth temp monitors.
- Well, I gots my pork belly curing!
- Hunsaker Vortex + 22" WSM = No hassle Hot 'n Fast!
- freezer burned brisket :(
- Wife's Hairdresser recommended- sounds reasonable
- after grill fire?
- Lamb leg on da PBC
- Smoked vs unsmoked turkey questions
- Costco Prime Packers in New Jersey
- Boneless Prime Rib Hot and Fast
- High heat brisket works
- Breakfast fatty and meatloaf
- NY Sirloin Steak Dinner
- Planning the first cook on my Shirley
- Cart or table for 26" weber
- Humphrey's Down East Beast First Firing...
- LSG Mini cabinet ordered
- wrapping ribs, what do yall put in there with them???
- charcoal basket or log rack?
- Boneless Turkey breast failure
- Meat on a hook...Meat on a grate...What's the diff?
- Quick question, holding pork butt.
- leg of lamb test
- Smoking Then Searing Ribeyes on The @WeberGrills Kettle
- first prime brisket
- turkey baskets for rotisserie
- Pit Barrel Cooker
- Me and my butt, overnight cook. semi-live.
- A Christmas brisket miracle
- Christmas turkey recipe help...
- What did i start?
- My New Smoker!
- Anyone use the ThermoWorks BlueTherm Duo?
- Xmas appetizers
- Christmas Goose
- I guess I'm not on the naughty list this year.....
- Cook advice from experts
- Resting and traveling rib roast??
- Cheese - is 50* too cold?
- Griddle advise - fabricating a Weber kettle prototype
- Rack of Lamb - proper IT 145?
- Fixing Hotspots
- Bacon doesn't taste like bacon
- Who filters their deep fryer oil?
- Blues and Brisket Que Christmas Eve dinner
- Thawing a 12# brisket
- Killer pricing on butts
- How much Wood would a WoodChuck chuck......
- Bluedawg Brisket Folks....
- What To Do with Dry Aged Beef Trimmings?
- Free Meat
- 22 pounds of Christmas joy(rib roast)
- Second cook on the Shirley....Brisket!
- Another bacon question
- Anyone have a good savory cornbread recipe they would like to share?
- Beef Tenderloin?
- Brisket trimming help..
- Sisters in Smoke 4th Christmas Giveaway for Brethren Subscribers
- "Happy Thursday Pharkers,what's Smoking this Christmas?"
- 24 Christmas hams.. I give them out to random people every year
- MackDaddy iCube insulated smoker
- How to dry brine turkey?
- Trying the sous vide brisket today
- WHEN Do You Season Your Rib Roast ?
- Spatchcock question..
- Did the butcher mess up this Brisket?
- Yet another Prime Rib thread....
- An Irish Christmas Toast to all the Brethren
- smoke times?
- Early Christmas Present
- Ain't no Chicken
- Bone in or out on Prime Rib Roast
- Turkey #3 in the Kamado
- First time for Dr Chicken Ham
- Attention Brethren: Come Share Your Holiday Feasts and Treats with us in the "Treats for Santa/Holiday Feasts!" Throwdown!
- Rub for rib roast (that can withstand high heat sear)
- Beef tenderloin
- Father-in-laws PBC
- Ole' Sara Lee knows
- Bacon is losing out...Brisket and Eggs!
- I'm surprised that no one else is cooking prime rib...
- Wet Brine to Cure Holiday Ham
- Duh....
- Rub with no sugar?
- Christmas Butts MeadowCreek style
- Prime Rib Roast & Yorkshire Pudding!
- So what did Santa bring you...!
- Merry christmas!!!
- Carne Crosta Rib Roast
- Reheating a slice of prime rib
- moink balls
- To You All my friends!
- Happy Holidays from Okinawa! (w/ pR0n)
- Merry Christmas pharkers! What ya cooking today?
- Black soot removal
- Merry christmas
- Christmas day smokes
- seasoning the new shirley today
- New cast iron - what to cook?
- Christmas breakfast roll
- Bone in rib roast question
- ChefAlarm help
- Brisket
- Yet another rib roast question?
- Duct Tape , WD-40 & Bailing Wire
- Merry Christmas and a Smokey New year
- Snake River Farms Gold Label Wagyu
- Weed Burner Recomendation
- Oil less Fried Turkey for Christmas.
- UDS seasoning
- Final Cha Shao recipe
- BIG EASY SRG (gas) and Packer Brisket
- Montreal Steak Seasoning On Prime Rib
- Green or seasoned wood?
- CleaninG your Shirley or cooker?
- I may be sick, but I am one happy Santa
- Beef tenderloin: Plowboy's Yard Bird or Bovine Bold?
- Traeger Prime Rib
- Merry Christmas Everyone and Thanks
- Christmas Dinner
- Magical Stuffed Shells
- Christmas Dinner
- First attempt at a Standing Rib Roast (with Pictures)
- Pork Crown Roast
- Maple-Burbon Holiday Ham
- Torpedo app
- Chopped brisket point green chile quesadilla's
- Shirley and LSG on the same street
- 15 pound top sirloin time and temp?
- ? on storing a cooked pork butt
- Need an Affordable Solution for a Covered Grill Area
- Our Holiday Ham
- Show Your Christmas Booty!
- Wagyu Tri Tip in Japan
- Christmas Rib Roast
- Christmas Leg of Lamb
- Beef ribs in WSM -- 3.5 hrs and they're done?!?!?
- Cold Smoke (Really! 25-30 deg. F.)
- Christmas Brisket
- Chili recipe
- How to best smoke a boneless pork loin?
- **Spinning Porchetta - 22" WSM - Hunsaker Vortex**
- Wings on Traeger
- Looks like rain is coming in!
- Just pulled the Holiday Ham
- venison meatloaf
- Custom end grain cutting board. Who needs one?
- Another Christmas rib roast plus a bunch of other eats
- Homemade Venison Brats & Reubens a la Venison Heart
- Blizzard Warning- My turn
- Wood
- Reheating the prime rib?
- Maverick ET-733 for $34.99 at Amazon.com
- Tappeqcue Case
- Christmas Prime Rib
- Juanita's Famous Mesa Dip recipe.
- Wings and potato skins for the skins game
- "Standard" offset or Reverse Flow....
- Sort of Christmas roast
- Burgers on the blackstone
- weber kettle lid
- Butt weight...cooked?
- I want a stick burner built...
- Suckling pig question
- Wagyu VS usda beef
- iGrill 2 issues
- cyber Q help firmware update
- BBQ Pitboys
- wrapping ribs in butcher paper???
- Considering a Humphreys...post pron here please!
- 10 pound pork loin
- Live Cook:Brisket attempt number 2
- 18# Usda Choise XMas rib roast: SORRY for doing that!
- NY Strip Loin On The @WeberGrills Smokey Mountain Smoker
- Thank You Wampus
- Holy chicken grease...and grease in general!
- Big Easy - Oil Less Turkey Fryer Tips
- Beef shank
- Kosmos Rub and Sauce
- Texas Red- Blizzard Style
- Broke in the new rotisserie
- Need ideas for injection and a question
- Shirley time
- The mighty Vortex
- Shags Dayum good Chicken
- PBC beef tenderloin
- Klose 20x30
- Jalapeņo pepper ideas?
- Smoked Oysters
- Brick BBQ Makeover
- Smoked Clam Chowder
- Smoked Clam Dip
- How Does Peach Breathe?
- Insulated Vertical Cab owners
- got a baby WSM & want to do short ribs
- Small Plates Holiday Spread (pics)
- Beef Roast cook question
- Shelley Fab web site?
- Pork and Hatch Green Chile Quesadillas on the Blackstone
- Leaking firebox help
- New Stoker II - WIFI setup took a step back
- Personal Demons with BBQ
- Meadow Creek TS70
- Score on X Prime Rib- didn't see where any Bretheren cooked this
- Shirley Question...
- Lang question
- Funny and Ribs (History of Brethren)
- Compart Duroc Pork Butt Vs Berkshire
- Sir La Table BBQ Sauces
- Reheating Pork...how do YOU do it?
- Want to hear about my first time?
- Stuffed pork loin wrapped in bacon
- Left over ham
- Direct PBC competition (new product).
- Cold weather smoke
- My Prime Rib Exceeded My Expectations
- Question for those of you with gravity feed smokers
- First Cook in The Big Easy - Chicken Wings
- New smoker
- Don't it just figure,, ( free peach wood )
- What kind of cooker is this?
- 1st time pork shoulder
- prime rib cook time
- 25lb chuck cook
- New toy-
- 40lb hog time frame?
- New Years Eve
- How do you get the best smoke from your Charcoal smoker?
- What do you cook your best steak on?
- Gateway Drum Questions
- Thawing a Brisket
- FTC question
- Christmas Eve Leg of Lamb
- Quantity Question
- New Years Eve Finger Foods Ideas?
- Operation Shirley configuration...
- Freezing Fog/Light Snow and green chiles
- Shirley Fabrication story
- Not thrilled with Weber support/parts. Amazon, either.
- First case...
- Porchetta... can't wait!!
- Question for Shirley Owners with a Firebox to Warmer Damper
- Cheese steak
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