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- Zhen Knives
- Check out this completely worn out topic.
- Wizard of OZ chicken
- Pizza Kettle Deluxe Test Run
- First Photo of a Finished Chicken Cook
- My 3rd Smoke - Tried Ribs
- Fresh pasta with a creamy shrimp and crawfish sauce w/ recipe
- When do you pull your butt off the smoker?
- On my way...
- My first Shirley cook -(pron heavy)
- Thoughts after my biggest event so far-long post
- Chuck short ribs (4-bone)
- • Kicked Up General Tso's Chicken On a Lump Fueled Smokin' Hot Wok
- 1st Griddle Cook
- Bad Wood
- Reducing heat of rub
- Thanks IAmMadMan!
- gettin her ready
- So Frustrated Right Now
- Twice smoked ham - from Sunday
- Steak Pron...Reverse Sear Night
- Roasts?
- Sold on convection baking
- New gasket
- London Broil
- Craigslist Deal Left Me Black and Blue
- Offset Smoking: Contrarian Methodology
- Just couldn't wait!!!
- New Toy: CB Rotisserie Jumbo Joe Premium
- Bacon wrapped cucumbers, poblano loaded peppers
- Smoke Hollow 44 inch vertical
- 1 month wait
- Trouble at restaurants...
- Craiglist Score 26" Weber
- Baby Back Ribs with pron and video
- My take on Prime Tri Tip
- Leftover, K.I.S.S style shorty fried rice (not Q but shorty's is)
- Batchelorhood with Aerospace Vehicle Assist
- Amazon 1-Day Sale (TUES 3/1) - Vacuum Sealer
- Bigmista inspired short rib breakfast bowl
- New Stadium Lights for cooking deck
- Spatchcock Chicken
- A Tasty Party Treat/Appetizer You Never Thought Of!
- Italian Pizza Fatty
- Maybe. ......
- First Dizzy Meat with pr0n!
- Rotisserie fried chicken (rfc) and spaghetti
- Bottle Openers for Pits
- Great whole hog video.....Skylight Inn
- Built rite
- Napoleon Prestige P500 issues - Any advice is appreciated?
- Mini wood fired pizzas...chicken live cook
- My Custom Smoker Is Done! Video of the build.
- Karubecue?
- WSM after all the replacement parts!
- I want to build...
- Can I use these? smoking cheese question.
- Open Face Avocados
- Found some sauces and marinade for 1.50 a bottle
- I ordered some SRF sirloins to try out..how would you cook them?
- Smokin' with Mesquite
- Simple Salmon.
- A Crawfish Po Boy
- Tonights haul & Tomorrows plans!
- Who cut the cheese? (a true story unfortunately)
- Pork Shoulders are on, smoke showing!
- Sauce and Seasoning Line - Any Insight??
- I won a Black Iron BBQ PitViperM
- Weber Kettle on the way
- Buckboard bacon???
- 270 or Humphreys
- what makes bbq rub taste/smell like "bbq"?
- Help me choose a grill/smoker
- Hot&cold smoke! Simi-Live!
- What's Cook'n at the N Texas Mega Bash
- I should of never went and looked
- New Weber Grill? (Coming April 6, 2016)
- Food lion pork picnic sale
- Stone Lined Fire Basket
- Am I being too snobbish?
- Guess what's for......
- Time for Brisket Points only
- G'rilla Que
- WSM SS doors
- Gravlax
- Last of the mini wood cooked ZA's
- Saw this today at my local Costco, how do you cook it?
- Restaurant Depot payment rules
- Plenty of time to stress out on this one
- Rotisserie grill basket?
- What should I do with the point?
- WSM temp variation from top to bottom?
- Is it too Early? Easter Cook Ideas...
- Rub on a Butt
- Smokey deer sausage
- Jidori Chicken
- Beef Short Rib Plate on the LSG Cabinet (Pron)
- Removing point from flat question
- Drum Smoker
- Cooking the same as before....
- Can someone post a noob recipe?
- Need a Replacement Door for an old WSM
- After 24 weeks the call from Texas came the build has started
- Super Cool
- Grilling/BBQ Season?
- Pastrami, Italian Beef, and Raw Ribeye meets my slicer (pr0n)
- bone vs boneless butt
- Texas BBQ Rubs shelf life.
- Pulling the temp probe out
- Fresh sausage ?
- Pepper Crusted Tuna - Not Q but Quick
- Lang question... Or similar
- Two Bachelor nights remaining
- Slow cooker to reheat vac bags
- propane tank build...doors wont seal after inital cut
- 6# bone in FROZEN prime rib reverse seared
- Snow Goose
- The bug got me
- Cleaning water pan
- 1st uds cook
- Steak Aging Question
- Stromboli
- Foodsaver help
- Drumsticks Rotisserie Fried! If you're not
- Thermometer placement ?
- Smoked tri-tip tacos
- First Brisket...
- Broccoli Beef. BBQ style.
- BoomShuckaLucka's Biscuits
- Anyone tried Franklins Fig Ancho Beer Sauce?
- CSR s' cut into chunks and ribs -
- Pitmaker 48 Sniper vs Lonestar Grillz 24 x 24 vertical offset
- 1st Attemp w/ Mayo under the skin -
- Just figured out the charcoal basket insert on my STOK Kettle works just like a Vortex.
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Lonestar Grillz in Indiana or KC
- Pork loin help!
- Beef Cheek Tacos
- pork belly ?'s
- Large Chuck on The Drum
- Warming Oven conversion build
- How do you move your smoker?
- Cherry splits
- Pitmaker Vault - First Smoke
- A Small Lunch on the Big Kettle !
- Big Poppa UDS basket capacity/length of cook...diverter plate
- Dry Rubs
- 22lb Beef Shoulder Clod - any thoughts?
- Dilemma: Lang 48 or 60?
- Meat loaf / Ground Beef Fatty
- Good (lean) cut for burger?
- Pulled pork Fajitas
- Shirley Loaded Saturday (Updating'ish)
- I love this place
- Best things to buy at RD (other than meat)
- Cook times on a pellet grill
- I got two pork butts and a microphone.
- Pastrami and Briskets
- Deer scrapple and egg grilled cheese
- Nubb question-what is restraunt depot...
- C'mon quitting time!!! I got smoking to do!
- Brisket- apple and Horse Shoe love
- catering help
- CyberQ beeps
- Swineapple?
- New Pit
- Bird barrel
- Cold smoking malt for brewing beer
- Chicken and Mayo
- Wood hungry
- KBB Pro Comp Briquettes on sal at Costco
- Bacon tastes like ashtray
- Buffalo Wings!
- I signed up for a class
- Appleton Spiral Ham double smoked/grilled
- Chicken and Veggies
- Picnics on the wsm
- Another Meatloaf Cook
- Friday's cook
- Perfect saturday
- Nellie's Gonna Kill Me
- Bull went crazy again today
- Got the call from Shirley
- Corned Beef Question
- Dizzy Yardbird Help
- Baby backs for my baby
- Tri-Tip. Believe Me When I Tell You This Thing
- MAKIN BACON!!! First time - so many questions....
- Ribs and corned beef
- How season gasser grill grate?
- Chicago Bretheren - OBR Vending
- Not trying to get my hopes up...
- Cooking in Pans
- Ribs of the MAK
- First cook on the Shirley
- Lamb Rack with a Mustard and Honey Glaze.
- Are those cheap electric smokers worth anything?
- The Fresh Market and Prime Steaks
- Foodsaver 3250?
- I want a NEW COOKER
- What’s your best method for Chicken
- Need a little help!
- Good day for smoked cheese and nuts
- Stick burner fire management woes, read all tips there is, still have a hard time :/
- Where do I find logs????
- Carne Crosta Blue Cheese Burgers
- Shirley Stick Burners...Ease of use...Why?
- PBC Brisket probed like butter hour #11
- One of "those" cooks
- First cook on the bird barrel
- Texas Independence Day cook: Porknography
- A little help with a spice please...
- Tri tip
- Cook in pans?
- New Maverick Coming Soon
- help with pork belly
- Boneless Leg of Lamb & Jalapeno Spicy Margaritas Tonight
- Butt and slaw ...
- New Toy
- Oklahoma joe highland smoker mods
- CL Deal, Rotisserie Kebabs, & whole birds
- Issue with stoker - Stopped blowing mid-cook
- Rib half pork loin
- Sunday Turkey
- Burgers and Asparagus
- Beef Short Rib Plates on the PBC
- Pulled Pork Enchiladas with Poblano Cream Sauce
- PBC Sunday
- Blackstone cooking to close the weekend
- Are we talking Easter yet?
- What to charge
- I gave Cowgirls stuffed salmon a go
- Smoker Review
- Peyton retiring... Chicken Parm you taste so good
- Chicken and Waffle Breakfast Sandwich-Deluxe
- 2 cooks in and I got Pron
- Fresh Cut Wood Chips
- Blanket in a Pig Fatty
- Breakfast Fatty Croissant
- An early St. Patrick's Day supper.
- Coking in pans?
- Carne Asada
- Grilled Pork Steak Fajitas
- Easter ham practice
- Chuckie smoke
- Taco help please
- Have you ever tried resting a brisket in a refrigerator
- Flying the Colors
- Brisket Question - Is it possible ...
- Pit Boss 24" Ceramic Kamado at Costco
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