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- Smokey chicken poutine (pron)
- Ribs and Chicken
- I Found Some Excellent LARGE Briskets - Too Large for my 18.5" WSM, Can I cut them & cook them?
- Pork Chops reverse seared
- The grandest cheese of all time
- Chili - Never Made Before
- Question for the pellet cooker guys
- First the Rodizo, now the Meater...
- Beef tenderloin medallions question.....
- My take on Paella - Not as pretty as the Other guys did...
- Wings, thighs w/ mac and cheese!
- What is the best spice/coffee grinder out there?
- Enameled CI..
- Cheap chicken quarters in the SouthEast
- Roti 3 lb chuck roast?
- venison and morels for lunch
- Pizza cake
- Fatties, nuts, thick pork, and a few cherries! (pron)...
- Link sausage
- First fatty, pics
- New Humphreys Pint is finally Home!!!!
- Black junk on cured unsmoked belly...
- Canadian Bacon & a Naked Fatty
- Hey Smitty have you seen this cooker?
- Help smoking whole trout
- What do you do with leftover chili?
- Only Wanted 2 Butts at RD............
- Best Rubs for Enhanced Ribs
- Last night's Shirley cook
- High Protein Low Carb Breakfast/--
- Help me plan my cook (rub help)
- Last nights steak and frites (Pron)
- Fankins Barbecue Book
- Brisket Cook/1st time on WSM!
- Smoker in the Snow
- Beer Can Chicken Injection
- Its the most wonderful time of the year!
- Shirley Seasoning pron
- It sure seems
- Something a little different from Shirley. in process
- Making Sausage, Andouille & Bratwurst Today: Pics & Video(coming)
- .......on a stick.
- Meat Canning Help Request!
- 15 Hour Brisket on FEC 100 Planning Help
- Inject Au Jus before rest?
- Update pic on todays cook
- brisket injection questions
- Grilled Chicken
- Thighs on Mini UDS w/q-view
- one for the team
- Couple quick videos of brisket cook today
- Wings & Thighs with the vortex
- Just Awesomeness!
- Pig on a stick
- Tacos Al Pastor - Hangin' in the Shirley
- Kabobfest on skewers--I think I went a little overboard
- Hybrid Brisket
- Side Table for UDS...Polyurethane?
- I got out of bed and saw THIS! (snow pics)
- Ribs on Lang Again
- Expanded Metal for Charcoal Basket...Gauge...?
- Just waiting for the Lang to warm up...
- Skinny Stl spares and fatty
- Temperature Ranges
- Black stone griddle and cold temps
- First cook on my Shirley!
- Souvlaki - chicken on a stick with pron
- Thanks Oakridge BBQ!!
- Venison Tenderloin - Ideas?
- Wings for a Saturday Evening
- New grill
- Shirley used as vertical smoker question?
- Time for a picnic (semi live cook)
- Chuckie & short ribs
- SV'nSear Rib Roast
- My First Stick Burner - Shirley Fabrication
- Stubbs Charcoal SALE
- Making Corned Beef: Carolina Reaper Inspired Brine
- Lump it?
- First Shirley Cook, What I learned
- My second brisket....
- Old threads and archives
- Some cook photos
- Vortex in a kettle
- Anyone ever hear of Rip Tangle Cookers?
- Empanadas
- Smoked Pork loin sammich!
- First Cook Since the Blizzard...
- Meatloaf
- Lump VS Briquettes and Kingsford VS ???
- Cowboy lump and spares
- Flat Iron on The Mighty Weber G A with C I Grills
- I've died and entered the pearly grill grates
- ShencoSmoke (Craig) Got Something To Be Proud Of
- PBC lighting question
- My visit to Shirley Fabrication today
- Rotisserie WSM vs. Rotisserie Kettle
- Is it just me or do most BBQ sauces with smoke flavor taste the same?
- 1st cook with WSM.
- Wood burning grill
- Eye of Round Roast
- It's raining, I'm hungover and there is TD going down-Perfect combo for soup
- BBQ Chicken Pizza Part 8
- Building smoker - Firebox Size Question
- Leonardi meat grinder
- Cost Of full size brisket cooked?
- Embers charcoal on the WSM
- kumado
- Ham from pork butt
- Sunday Spare Ribs
- Stainless Steel Cookware on Woot!
- Wanting to start an 85 gallon UDS build
- Shirley Doors
- Capicola
- Ribs - Juice or No Juice?
- Snack sticks????
- Sundayfunday Hot N Fast Butt
- Unorthodox Super Bowl food... What are you cooking??
- Early day practice cook.
- vertical smoke build question
- Costco Finds and Dines
- Rotisserie Anywhere...?
- Kijiji weber deal 200$
- upright attachment or larger diameter main chamber
- Whole Pig
- Red Box Smoker mods
- Color from charcoal
- Smoked Brisket Chipotle Pork Quesadilla's
- My valentines gift!
- I keep looking at.........
- Thermoworks probes on a DigiQ?
- A 30 Day Dry Aged KC Strip
- Buffalo's Famous Sahlen's German Style Hot Dogs soon to be more available in North Carolina
- Loin backs- smoking Saturday, finishing off Sunday?
- 275 gal oil tank Grill help
- Looking for someone with a Lang in SW Ontario
- Results from my cook i did for 35 hungry hunters
- Hanging Thermometer on Grill Handle
- Making Larry @TheWolfePit 's Pepper Stout Beef
- help me fix my chili
- Practice Run
- Big pork loin and first fatty pron
- Rainy day ribs on the kettle
- Smoking wings....issues with skin?
- Facebook question
- Grill Grates Sale
- Lowes- Stubbs score
- Spicy chicken alfredo wood cooked pizza pie
- Butcher Paper
- Maintaining Temp on a WSM
- Pit Internal Temp Difference
- Fried bologna
- Pepper Stout Beef Day 2... Oldyote Style
- Ya'lk can't call me a tire kicker no mo!
- bought a corned beef brisket flat.... Now what???
- Oklahoma Joe Highland Digiq install
- Dinner Tonight: Bahn Mi
- Skillet Supper- leftovers
- Tri-Tip on PBC
- Looking for parts
- ?Methods for cooking prime brisket?
- Ashcroft or Tel Tru?
- Red oak vs white oak
- New Build: 85 gallon UDS
- Pulled Pork Rellenos
- Bretheren near or passing thru Texas Panhandle
- Snake river American Wagu Brisket questions
- Our new outdoor kitchen er...bar
- Chili Beef Ribs
- Threw away my crutches
- Galvinell Injections
- Cajun bandit thoughts?
- Want to move more air... will I be happy with a UDS?
- Simple Carne Costa Ribeye
- A Pizza Tribute To My Father
- Select Brisket my Nekkid pork butt
- Tuesday night wings!!
- Pastrami on the WSM!
- Hot sauce trade signups in progress
- Stubb's Chipotle Butter Question
- Super bowl fundraiser
- Another Shirley coming :)
- BBQ Trailer Design Opinions
- PBC-pre beer for multi meat cook
- How much does your BBQ trailer weigh?
- Lamb Chops Advice
- Recommendations For hot and Fast
- How long can brisket sit in refrigerator?
- Wing Trials
- I want see more fish/seafood cooks
- Packages coming for the next two days!
- Lid on or off?
- Looking for Info on a Kitchen Brick Oven
- Any reviewes on Pork King
- Steak au Poivre
- side by side
- How long will chicken keep?
- Margherita Pizza
- Super bowl smoked finger food idea?
- Hot and Fast Chuck Roast?
- MMMMM Bacon!
- My take on a Reuben Sandwich!
- Hanging Meat
- Blackstone Tailgater ? Thoughts?
- How hot is Habanero Death dust?
- Chicago Brethren help me
- Meat prices in your area.
- Sous Vide chucky at worky
- Porkchetta
- Chicken Legs w/VORTEX
- Turned My Wife's Old combo Brinkmann Into A Reverse Flow and Got A Butt On
- Flame Boss 200 or Stoker II????
- I needed a spare....
- Check out this chuck roast
- Weber 22 question
- Simply Marvelous Rub Tactics for Best Results
- Got the e-mail today.
- Smoked cheese live!
- Making Pig Shots in advance?
- Candied Bacon Uses in a Resturant ideas.
- Decent deal on Ribs
- Bourbon Maple Glazed Strawberry Scones Pics...
- Just some leftover pulled pork
- Seeking a rotisserie chicken spit fabricator
- Injecting a pork butt?
- need help figuring out how to make a specific meal
- Air in the Cryovac?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Cyrovac=vacuum seal?
- Over Night Boston Butt?
- Certified Angus Chuck Eye Roast question
- Fish and a wsm
- Super Bowl Rib sales!
- Stumps Mini Stumpster?
- Super Bowl Brisket - Rub
- Brisket too lean..
- How do I 'cheater' pulled pork (don't have a smoker/grill)
- Oakridge order has arrived!
- Grilled Veggie Recipes
- Low carbers rejoice!
- 22.5 Donor lid
- Chuck Roast Hot & Fast
- Weston Pro 1100 Vac Sealer/Initial Review
- New to me Battle Box
- Steak Quesadillas
- Smoking meat before cooking?
- Shredded Pork, my favorite.
- Where Do You Stick Your Probe In?
- Beef rib pastrami
- Last Night Pizza
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