View Full Version : Q-talk
- "No Scavenging" says the sign at our waste facility
- 2nd Smoker ~ Cant Decide!
- Cream cheese fatty and a big burger
- #Insane Clone Posse
- Ribeyes on the Akorn
- Pork Cheeks -- Pig Candy!
- Friday...pizza of course
- Oakridge crucible. Too danged good.
- Pork shots....how hot? how long?
- Loney Brisket Point on Big MO Shirley
- What should I do?
- First Smoke on the Weber Kettle
- Creekstone Farms Duroc loin backs
- Hey pellet heads; talk to me about vertical pellet smokers & briskets
- Resting Brisket in a Cooler
- Semi-Frozen Butt on a Frosty Morning (live w/ Pr0N)
- Identify these chiles
- Today is a good day (Pron)
- Bone in butt
- BluDawg Brisket Finally
- BluDawg Method For A Brisket Question
- Tale of 3 fattys
- First Brisket on my Shirley Tomorrow
- Care package for my good buddy
- Breast of veal question
- I got a pizza stone now what?
- How do we clean this pizza stone?
- 4 racks of loin backs! Which delicious rub do I use?
- Newest member of cast iron fam
- Carolina Reaper Brined Corn Beef Point (ongoing cook)
- Standing in line for BBQ
- Has anyone used these rubs?
- Just a lazy kind of day
- Valentina Baby Backs
- Smoking in cold temps, no wind
- pistachio wood
- Hot and fast Mardi Gras Butt
- Sour apple molasses baked beans
- Big Game Eats: Mini Gourmet Sandwiches
- Thoughts on the Yoder Cimarron Pellet Version?
- Holy Fark!!!! Ghost chiles ?!?!
- Any one ever use this company??
- Into the Mystic- Stanley covering my six
- Smoking when it's snowing?
- Pork on the BlackStone - Thank you Cowgirl for your idea
- Drippings make smoke flavor?
- Pulled Pork from rib end pork roast
- Birthday Dinner for the Missus!!! Lamb + Potato's
- I could use some tips on making up an injectable flavoring recipe
- Pre super bowl cook
- Breaking in my new Kettle...
- is a bubba grills any good??
- Pig Tails
- Picked up a new Smoker today...
- Shout Out Bluesman
- Jerk Chicken Fail
- WSM Southco Latch Question
- Gravity feed question
- Thawing a Brisket in water!
- 2nd smoke on WSM.
- Not Q - Tzatziki
- 20oz double burger and one of the best I've ever had--Sous Vide (Pron)
- Santa Maria Grill...Construction
- Who else is up for Super Bowl Sunday?
- Some Birthday Pig Shots and my first true low and slow briskets
- pig shots?
- Butts cooked too fast, now what??
- Visions Kamado at Sam's Club
- Super Bowl Brisket Already Done!
- What the Wick is this?
- Flame Boss / Guru Fan?
- Baffle Test
- Does Smoker Placement Have an Effect on Fire Efficiency?
- Jalapeno Cheddar Chicken Burger - Did you say Chicken Burger?
- How much charcoal in PBC
- Super Bowl eats on the Shirley.
- Flat Temp. for Chili ?
- I put that **** on everything!
- Philly Cheese Steak? Texas Cheese Steak? Cali Cheese Steak.?
- New toy for the smoker
- Shirley does Super Bowl
- Gabby's Grills Weber/UDS Santa Maria Attachment
- Do you have multiple cookers? Let's hear your story
- GMG Smoker Seems to Cook Too Fast
- Fish and Jerky weekend
- bull rack system. any insight?
- Wide awake at 11:45- leftover breakfast- PBC
- 1st Black Ops brisket on WSM! Simi-Live
- Meaty Baby Backs Today
- Tiernan SOB drew the bottle cap
- 1st Pit Barrel Cook on Super Sunday
- STL spares, semi live.
- Loaded up On More Wood. Sticks & Chunks.
- Settled on 3 New Things this Weekend
- Timing the Super Bowl cook
- FIL prime rib birthday dinner for the big game
- Super Bowl snacks (beef rib sliders and crab rangoon dip)
- Had to move the cook inside
- Texas Cheese Steak Mmmmmm (Pron)
- Green wood on the RF.....
- No picture Super Bowl run down
- Captain Ron's Award Winning Chili, Carne Crosta Edition
- I guess my family likes my BBQ
- Even better than making my own Q
- Bacon Wrapped Shrimp & Naan "Pizza"
- Maverick ET732 Issue
- Mesquite Smoked Buffalo Wings
- Chicken Kebabs with a Spiced Yogurt Marinate.
- Leftover Mezkeet Smoked Brisket Juice
- Gas Smokers, who has one and what do you like or dislike
- Superbowl WANGS - 3 ways
- Red Box Smoker Mods
- A mask/respirator while using smokers.
- Maintaining Temp on A Stumps "Baby"
- Beef Ribs
- Pastrami & short ribs cook *pics
- Just a brisket & butt for the SuperB owl get together *pics
- Trying to Find Hillibilly Offensive Class in Columbia Mo
- Humprhey's Charcoal Box
- My Super Bowl Contribution
- Science Fair Project: Rub Me The Right Way (And Sauce Like A Boss)!
- Anyone heard/used this thermo?
- Beer Can Chicken, Pulled Pork, and the "big game"
- New Traeger Pro Series
- Superbowl Brisket Flat
- should you refrigerate beef tallow ?
- The Hopper and the Tube
- Building a cast iron smoker
- Assistance needed please
- Stoker II vs Flame Boss 200
- Table Captain pros vs. cons??
- When the Cat's away the Mice will Play !!
- Huli huli Turkey burger
- Spinning grill -Anyone heard of it?-
- Build starts tomorrow
- Late SuperBowl Brisket Pic's
- Need some info.
- Some Paella
- Friday-Monday
- My superbowl spread
- Eye of round steak
- Where was this place when I couldn't find a good 55 gallon drum?
- WTF BBQ snobs!
- i don't have great imagination !
- Post ITT if you were a 225* er and no longer do
- First smoke
- OT-NotQ Leftover Mississippi Roast --> Italian Beef
- Scored some Baffalo
- Need recs on outdoor gas burner (turkey fryer type)
- A little snot, a little fire, a little poblano peppers
- Mailing steaks?
- Best place to order Wagyu steaks???
- New Vintage Griswold passed the lead test
- How do you cook Boneless Skinless Chicken Breasts???
- Update and some fresh wedding reception pics
- Game Day Wings and MOINK Ball Pics...
- Pickle Juice?
- Gardening for the grill
- uds black iron pipe
- 3 Days Till 2nd Shirley (Friday)!
- Super Bowl cook
- So it looks like Monday will be the day...
- 53 Day dry aged ribeye subprimal--The breakdown
- Just got my WSM...newbie questions here...
- Rodizio Grill In Playa del Carmen
- Adding wood to WSM
- Tuffy Stone VS Vegemite
- Butt Question
- Thanks Uncle Sam!!!
- Wood chips in Insulated Vertical?
- New toy... Kindling Cracker
- How to make friends and influence people!
- Will the Flame Boss 200 fit the Weber Kettle?
- Whats your "house" temp for bbq *** return of the poll ninja
- You gotta love Moonshine and fatties
- Smoking with black pepper
- Anyone ever tried Brisket this way?
- What's the best way to reheat 5lbs frozen chili (vacuum sealed)?
- Aussie Kanga 2
- A Few Recent Lang Cooks
- Cover for a Shirley
- First cook on my Shirley!
- Forgot to mention we are vending in a brewery now...
- Weber Buys Cooking Accessories Product Line from iDevices
- My build so far (UDS)
- new guy
- Backyard stick burner
- PBC fatty
- Vacuum Sealers for briskets and butts and reheating
- What weed burner do I need for my UDS build
- Sale of iGrill Line
- Subscriptions
- Fiery Foods & BBQ Show in Albuquerque
- http://www.bubbasbarrels.com/catalog/big-poppa-smokers
- Sous Vide sale amazon
- First Cook on new smoker
- Hope I did good Anova sous vid
- Brazos vs Pasco.
- When's next KBB sale?
- Oakridge Game Changer as an injection
- double barrel smoker (big baby smoker)
- insulated cabinet
- Snake River Farms NY Strip - lots of pics
- Brisket and such
- Show us YOUR Southern Q Smoker
- Pulled the trigger on a smoker...
- Anyone ever injected a fatty?
- A Bit of Cold Smoked Salmon
- New Custom Red Box Smoker Cart by...
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Thoughts on using brisket vs beef short ribs
- What cooking/grilling/smoking apps do you guys use?
- The most ridiculous time consuming burger I'll ever make (lotsa pics)
- Smoked Cheese!
- My Humphreys is done!
- Um, what? (Email from LSG)
- Chicken & Artichokes
- Charcoal and wood mix
- Beef Sirloin Roast Dog Treats
- Picking Up & First Cook on My New Shirley Thread!
- Texas BBQ...I've looked
- Jägermeister Bacon Pie
- My first Umai dry aging project!
- My LSG is Ready!!!
- Testing out the new CyberQ
- A-maze-n Products
- What do you look for in a rib rub?
- Best way to finish thawing pork shoulder?
- Weber kettle and KBB
- What % of your BBQ is NOT brisket, butts or ribs?
- Party Q or Pitmaster IQ for UDS?
- stumps
- Trailer Stolen, Summerville SC.
- Might anyone have a Weber hinged cooking grate for the 26.75" grill?
- lovin on the kamado
- Kentucky Open Pit Barbecue
- Red Snapper Recipes?
- Oakridge sampler just showed up
- 48 inch smoker
- Chicken soup on the Shirley Q
- Pork butt in less than 10 hours
- Pitmaker vault
- Dilemma...Chuck Roasts...
- B&B Pellets -- Ever Used Them?
- Question about chopped brisket
- A Breakthrough
- Friday Night SRF Brisket Cook
- Question for Santa Maria fans
- Help with charcoal
- bbq stack/chimney questions
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