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- Butcher Paper
- Smoked Corned Beef
- sous vide device
- Simple Lunch
- First Pork Ribs on the LSG IVS (PRON)
- A Dry Aged Sous Vide Steak Taste Test
- What's it worth
- First cook on my new Horizon
- Point or flat?
- 270 smoker question
- Spinning yard bird again
- Stuffed Jalapenos
- No bacon ?
- Finally cooking after over a month thank god
- new build
- She's almost home!!!
- Which Smoker To Buy
- Tri Tip Victory
- Pork. It's whats for dinner.
- Creamy Mac Vs southern baked mac ?
- Picnic and Breast
- Bacon help, please....need advice mid-brine
- How Much Better is a Good Offset?
- Backwoods Chubby or UDS for comp chicken
- Peri Peri chicken
- Poll: Comp thighs vs back yard thighs
- wood storage questions
- Has anyone ever seen these? Who wants one?
- dreaded smoker mold
- Why is this so sexy ??
- LP Grill Recommendations/Reviews?
- With St. Patty's day coming...
- Bacon, Salmon, and Beer
- Help with short rib pastrami
- pork shoulder on the UDS
- Pitmaker Grill Meister or similar?
- This is Crazy
- Vertical Smoker Temp Ranges
- Soon to be owner of a Pitmaker Long Rifle Sniper
- Trying to control myself
- Anyone have a green chile recipe....
- Performer worth the extra $100?
- Wood combinations
- Wanted a discada, oh wok it!
- BBQ-Brethren - The Best Courses on BBQ
- brand new BBQ Guru acting stupid?
- Shirley Fabrication is Smoking !
- Sou Vide brisket question.....
- Another best charcoal briquette thred...
- Canopy resistance suggestion.
- Going to try a first overnight brisket cook on WSM, need advise
- Rant and Rave
- SousVide first attempt: I love it|
- Kingsford com
- lump on long island
- I want one of these!
- Corn on the cob
- Turkey & Ribs on the WSM! Simi Live - 2 hrs IN
- Spun pork
- Nom - new website for food broadcasting
- Trouble keeping temps up on my UDS
- digi-q
- Weber damper..
- My best friend and assistant cook
- 2nd Cook On the Big Easy
- Mali lump anyone ever use it?
- Baking powder to crisp up chicken?
- Has anyone started brining their Corned Beef....I have.
- Need Sausage for 25 peeps
- no pron (cuz they were gone) but just made the best wings I've ever tasted
- Thermapen MK4 Open Box Sale
- PBC Now Available in the UK!
- St Patrick’s Day- Corned Beef Brisket Point
- BBQ 101 Class 4/9/16 - Orange CA
- Sous Vide water vessel
- Smoked salmon
- Pellet smoke at Woot.com
- New Smoker - Help!
- First brisket on wsm advice?
- Do you use wood when grilling a steak?
- Phubar's Duck Prosciutto Pron
- While on the WSM subject
- Converter + Inverter in trailer?
- Baffles...Tuning Plates...Air Flow?
- Storing Trailer on axle stands?
- 400+ day dry-aged Wagyu??!?
- Wireless Thermometer
- 1st time with the mini modded weber
- Shipping Smoker from Academy Sports?
- Not Q but so tasty...
- Catfish...cole slaw... And hushpuppies .. Southern style
- Tri tip help
- Corned Beef
- Road Trip To Pick Up My New Shirley Golf Cart Smoker And Fire Pit
- Cooking Grates
- Some Cold Smoked Stuff
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Chicken thigh recipe
- Butcher BBQ Wild Cherry Seasoning
- My Shirley is finally home
- 2 Problems for new Yoder Wichita owner
- I don't think my butt finished overnight. Can I continue?
- Louisiana Pellets
- I don't wear a watch and I don't want/need a stickburner....that said...
- Camping
- For those of you with Performers with plastic tables
- Head Country Hot vs. Original.
- Homemade Bacon
- It is almost here!
- Dry Age Brisket
- UMAI Charcuterie
- Table for my UDS
- How to Light a Charcoal Chimney, Part Deux
- project Argentina
- sous vide brisket question
- Oklahoma Joe Vertical Roasting Oven
- Cabela's Meat Slicer
- Venison question.....
- Bone-in pork shoulder
- Does anyone use steak sauce?
- Old Country All-American Brazos?
- Oakridge black ops on a corned beef??
- Tri-Tip Find
- My Cold Smoker
- Another pig on the pit!
- Six pound pork loin
- It's time to cook. This one is for my best friend!
- Weber kettle questions
- LSG Vertical Offset Help
- Birthday butts!
- On the menu for tonight
- Green Wood Issues
- Dry Rub cured Corned beef/pastrami
- Beef ribs, pulled pork from last night
- Birthday butt- Spice It Up
- Greek Seasoned Bacon
- Today's word is "cow".....
- Buckboard bacon success
- Estate sale find
- Finally time for some BBQ
- First spin on the cajun bandit
- Fire box to cook chamber
- Beer and Iron
- Kettle temp question
- First ribs done right
- Rib Chili (kinda)
- First WSM Brisket without out water and....
- Jim Bowie GMG Question
- Ribs for dinner
- Smoked Corned Beef for vending at the brewery tomorrow.
- Spaghetti Carbonara with Smoke Jowl Bacon... PICS
- Cooking in a Rental. Is This Much Fire Ok??
- Smoke time question
- PBC Pork Shoulder Question
- Brisket take 348, But first on on the Yoder
- **** Operation BBQ Relief Deployment - Louisiana
- Yesertdays cook
- Hot and fast Butt??
- Vintage Century bbq grill from Birmingham stove and range
- Temp gauge fun !
- Been some time...
- Crawfish Boil
- I bought too much meat
- N Tx Bash Practice - Black Ops Brisket
- Sunny and 75. WSM won't come to temp with guru
- BUtcher & Packer Rubs? Rubologist Opinions?
- Build a better catering trailer?
- Not a Kingsford guy & obviously not a golfer
- WSM and Mold
- Decision Time...
- Weber kettle v. barrel
- Chicken, scallop, shrimp phyllo
- Brisket FAILED!
- New toy! Camp Chef Denali
- Breaking in a new cooker with some rainbow beef (live cook)
- Saturday Tri Tip
- Rib Sunday!
- Sell me on a pellet smoker
- BBQ Myths
- Burgers on the cast iron vs grill
- Poaching fresh sausage?
- First Brisket Done Right
- Pig Honey and Pastrami
- From Land and Sea WGA style-----Salmon, Filet Mignon and King Crab
- need help, what is the difference between a weber spirit and genesis
- You guys and your beef rib threads....Thank you!
- Chile Verde Burrito - Smothered
- First hot and fast brisket with pron.
- Petite Filet Mignon Oscar
- ugly drum smoker question
- Sous Vide "FAIL"
- BGE draft door dimensions
- Smoking meat with honey locusts wood.
- Marinated chicken, shrimp and scallops over wine lemon pasta
- Kettle not shutting down and customer service
- Saturday hams
- Horizontal v Vertical Offsets?
- Pork Butt
- Weekend cook
- The Fatty- Is it Nekkid- or not
- Pig tails
- Pulled Pork Tacos for 100. Need help/Suggestions!
- Kingsford "stinks"
- Brisket bark too tough?
- Easter Ham
- NY strip roast (pics)
- Santa Maria Weber Kettle?
- Bruswick Stew?
- Can Cooker/ Any one have or use it??
- Cyber Q and Xfinity / Comcast Wifi
- Corned Beef Point
- Olive Garden To The Rescue.
- First "real" grill recommendation ?
- Just stocked up on some cheery splits.
- Baby Back Ribs
- Sauce from Ikea..
- CyberQ for LSG cabinet?
- new shirley started.
- Skirt steak with grilled romaine and endive
- Top Sirloins on the grill
- Turkey Smoke.
- Free rub sample
- Need your help: Sausage stuffer recommendations
- Sams prime brisket case
- Are BBQ Gaskets a smart investment?
- ID this wood?
- Wood options?
- Trader Joe's coffee rub
- 32lb of Striploin Steak by Accident
- 2 2000i's vs 1 3000i?
- Gassers
- Live cook: Brisket, beef ribs, & spares.
- Smoking on the Akorn...Is the charcoal volcano the best set up?
- Back From Shirley With The Golf Cart Model {Pic Heavy}
- Fresh Ham and math challenged :(
- Rotisserie vs hanging meat vertically
- Rusty Grates
- History on you tube..
- Big Poppa promo codes?
- Anyone have experience with Jen u wine jerry smokers?
- Brisket point......steaks?? PrOn inside
- Fire roasted ribs vs rotisserie ribs
- Putting Berkel 818 Through Its Paces
- Johnny Trigg Rubs & Sauce
- Kettle ss table build help
- First cooks in over a year
- Question regarding brisket point and flat
- Old Country Wrangler
- Deep South GC28
- Sometimes you just have to roast some turkey meatballs
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