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- Breakfast cooked on 75+ year old cast iron......
- Best Way To Cut Chunks From Splits
- Tritip on The Drum
- Ham, Shank or Butt?
- Bride says let's have a taste test-- under 10$
- Shhhh, don't tell Bludawg, but....
- What did you learn from your last cook?
- Pork loin. Any advice for a first timer?
- Can anyone recommend something other than a 50/50 Black Pepper/Salt Beef Rib Rub?
- Do I have the right butcher paper?
- Looking for a guy with wood in Dallas...
- Fatties over a campfire?
- Yay! The gasser still does work!
- Stacked green chile enchiladas--
- Tonight's blackstone meal!
- First time beef short ribs (pr0n)
- Smoked Chuck Roast cook time?
- Too windy for fire
- The Great Bacon Experiment (pRon heavy)
- Qmaster Senior ATC - Programming feedback
- Tonights theme is BACON!!!
- Tie your pit down....
- Vintage Griswold #9 Refurbish
- Flame Boss 200 vs DigiQ dx2
- Smoked Duck
- Sunday BBQ ....keeping it simple
- My First Smoked Meatloaf
- Looking for new wireless thermometer
- SPOG question
- Outdoor Accessories Storage
- Hickory score
- how to you make burnt ends
- Òutdoor Accessories Storage
- Globe Slicer help
- Starting the weekend early and cooking!
- Outdoor Storage For BBQ Accessories
- whole hog
- Tried something different in my UDS today.
- Friend got a Stump's Classic. Pics & Pron
- Bacon 3.23.16 Cook
- Bite through skin
- Dry Aging Meat Bags
- Old jinks smokes fishies..
- Chocolate bacon candy
- How to clean....
- Sooo, how many cookbooks do you own?
- Kroger Deals
- Nice marbled filet mignon. (Not Q)
- Yet Another Kingsford Thread
- Nailed it
- Spray liner protection
- Using the new Camp Chef
- HEB $3.97 Prime Top Sirloin
- Akorn chicken dinner
- West coast tri tip sale. $2.69/lb
- New Grill
- ThermoPop Sale
- Yesterdays dinner and new toy.
- "Happy Good Phriday Pharkers,what's Smoking this Easter Weekend?"
- apple wood question
- custom rib racks
- Couple cooks in the last week or two.. pr0n to gear up for easter cooks
- Insulating a firebox....
- a Pit Barrel Cooker beef rib
- Goat curry with some naan
- I want pig wings!!!
- If you can't eat it, shoot it or drive it...
- Record setting .......
- Assassin's Hamlit and Othello get tattoos
- Beef Rib Roasting Joint
- Average length of BB ribs
- Monster Filets on the Shirley Vert and Bread off the XL egg
- One or two layers of butcher paper for brisket?
- It's that time of year.......
- A "new" type of cast iron?
- Anyone here use snapchat?
- First brisket for Easter
- Brisket + foil + vacuum-sealed bag!
- Cooking Oil Spray Bottle
- Barbecuing with Power Tools
- Curing a pellet grill?
- Backwoods with BBQ Guru
- Rib eye steaks eye of rib (pics)
- Makin Bacon first time
- Venison Breakfast Biscuits
- Butcher paper question??
- e$#x mergecy
- Carne Asada Street Tacos
- Big Wet Burrito...One of my favorite things to eat recreated at home
- fried flounder in a crawfish cream sauce with spring veg two ways
- Looking for opinions on a new smoker
- Rack of Lamb and Broccoli Tots
- Birthday cook for my sister in law
- Umai vs. Koji Easter Throwdown
- Muffin Pan Chicken
- Panned brisket bark..not that it really matters
- Stick burner I built...
- Bone-in Ribeye roast?
- Kettle Newbie questions #1 and #2
- chuckies for tacos
- Pit beans
- Kitchenaid Grill
- First brisket cook on the Pitmaker Long Rifle Sniper
- Pizza in a firebox?
- Smoked butt and shoulder at my fire house
- At a loss
- Pulled Pork BBQ Sauce
- Easter briskets on the shirley
- Easter bread
- Crating the LSG Vertical Offset for it's trip to Seattle
- New Uds! First cook! Ham Tommorow!
- Dwaejibulgogi w/Gochujang Spicy Marinated Pork Loin
- I have a frozen rack of cooked ribs!
- Want to make bacon (pig candy) Help Please!
- Fermented Hot Sauce
- wings, ribs, and some unpredictable charcoal (with some pron)
- Cornbeef burnt ends?
- Smoked chuck roast
- Tonight's man food
- Flank Steak Carne Asada
- 8 Pork Tenderloins in the Shirley Vertical
- Meat slicer recommendations
- Spatchcok Chickens on the Shirley
- Fire bricks on a Weber kettle
- Just wanted to share
- Lamb/Venison/Brisket Meatloaf
- Bludawg brisket semi live
- Chinese BBQ Ribs
- Easter Cook - Butt and a new toy
- Advice needed
- Sou Vide Question (Prime Rib 10 Pounder)?
- Hung Teriyaki Kabobs
- Surprise cook today.
- Pork: It's what's for (Easter) dinner!
- huevos rancheros
- Threw a ham on the pellet pooper
- semi-live al pastor on the PBC
- Cooking in the rain on the Shirley
- Easter leg of lamb on the Shirley
- Quick question on meatloaf cupcakes???
- **Insane Clone Posse Strikes Again!!**
- BBQ Guru question
- When 4 of the top 5 posts in Qtalk have "on the Shirley" in the title...
- What do you do with your drippings - from smoking, that is?
- Dang good--Something's Missing
- Easter Brisket (SRF)
- Another New Old Country Pit - FlowMaster
- Craigslist "Can you top this?" Cookers Thread
- Another Red Box Smoker Mod
- Tri tip before work
- Tri Tip Pastrami?
- SmokeHouse Turkey
- Hams on the Lang 84 deluxe for Easter
- It's a Easter feast!
- Cappec Thermometers
- Beef Tenderloin
- Fire. Meat. Beverage. Enjoyment
- Meat Coma Recovery
- SRF Brisket ccooking confusion
- Mi Casa when we don't feel like cooking
- Small quick cook for the family.
- Chicken on the WSM for Easter!
- Beef Ribs fail, Brisket success
- Shrimp and Ribeye Cap Steak
- Beefeater 3000s gasser My Hidden Gem
- My Easter Spread
- Frustrated
- Nudging Friends to Grill... whoa re Grilless -
- First brisket----help
- Still tryin
- Skewered Saveloy Sausage
- 3500 miles 4 days later lsg in new york
- Anyone Running One of "Matt's BBQ Pits"
- Easter cake & Challah bread
- Some ugly, but tasty chicken off the LSG Cabinet
- Easter Dinner for 2
- Cornish Hens on the kettle
- Ain't that some...
- 2 open fire pork loins rotisseried for Easter
- Bacon Bowl Salad (Pron Heavy)
- Hey your fatty's are dripping on my brisket
- EASTER - Home Cured Ham & Salmon (PRON and recipes included)
- What to do?
- Bradley Racks
- barbecue and backpacking
- Best price/place for a 36" Blackstone griddle
- How do you get netting on hams and other meats?
- Decided to build a patio reverse flow.....
- Today's project: Restoring cast iron pans.
- Santoku Question
- Spareribs. What went wrong?
- Best sausage making/charcuterie books
- Weber Kettle Easter Grilling - Steaks, Burgers, Lamb and Chicken
- Saturday's Brisket - Tender and Delicious
- Primo Oval XL- "you're up- hustle"
- Easter Dinner for 20.
- Easter Rib Roast
- Chicken croquettes and and a filet
- You know those pork roasts that are netted??
- Hey pjtexas1
- Starting a fire in my new offset
- Brisket - Is it the Butcher Paper wrap, water pan or both?
- Old Country Pecos
- Stick Burner
- Ceramic Grillworks is closed in Pittsburgh
- No idea how good these are but they're on WOOT this morning
- EQ cured bacon
- Last night I probed my Fatty with Igrill Mini
- Cajun Bandit for WSM
- Easter Sunday at Franklin's BBQ
- Cooking a Brisket today
- got a chorizo fatty on!
- I have a good wife
- Cold smoke in a wsm...
- Make Your Vote Count! Our First Ever Rotisserie Cooking Poll
- What Goes With BBQ? Cooler Full Beer Of Course!
- finally did it again...first time in about 5 years
- Another brisket resting question
- First Rotisserie Cook on a Cobb Grill
- Lump Charcoal
- Grilled Leg of Lamb
- 40mph winds, 15 3putts and two big Butts
- Bresaola..
- Out of lump what to do?
- I promised no BBQ, I never said no smoked meat
- Beef short ribs
- 1st Time Smoking/Grilling a Whole Chicken
- Everybody loves a salad
- Do you actually clean it??
- Has anyone tried black ops on pastrami yet?
- Corned beef/pastrami soak time
- Custom stick burner build i need help with
- I Love This Place...
- What do you grill on the weekends for weekday dinners?
- Talk me outta building an reverse flow off set smoker.
- Any one have these flavorizer bars?
- Blackstone Griddle-SALE-- two burner
- Brisket Trouble
- Hark, I have something to post! A Kindle Offer...
- Brisket Day!
- Is it to early for Cinco De Mayo? Trade Round 48 has begun.
- Cured Egg Yolk
- Blackstone griddle cook ideas
- Blackstone Question
- Building a table for my big joe+jr - need advice on strength
- Scored a practically brand new Performer!
- Anniversary dinner
- Congratulations to Tonybel!!!
- just starting
- Brisket Success (what a bark!!)
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