View Full Version : Q-talk
- To wrap or not, foil or butcher paper
- Paul Shirley still has it.
- Pastrami & Chicken - WSM!
- First butt on my Pit Barrel Cooker
- Ribs on the BGE..
- Kingsford blue bag
- I've got wood!
- Thick cut Pork Belly....
- New bbq joint to open
- New toys
- Royal Oak Chef select briquettes?
- 1st time burnt ends
- I'm Formulating a Plan - to get Cherry Wood
- Picked this up today, anybody know....
- Smoking Wood Rack
- Brisket and Pork butt thaw
- My favorite thing to cook, Chuck roast
- Royal Oak Chef's Select in Chicago Burbs?
- Jerky: MTQ vs. Prague #1...pros/cons/differences??
- Finally Found A Simpsons Weber Grill!
- Pastrami (pron)
- Bbq and spirits
- Lowe's - Kingsford Charcoal Deal
- She's home.. Well my second wife(YODER)
- New Shirley Smoker
- LSG Cabinet finally home
- Buying butcher paper!
- Those silly wives...
- Question about pellet smokers?
- Smoke turkey breast salad
- Cod Mediterranean style cooked on my XL Egg
- A Bacon, Leek, Wild Rice Stuffed Salmon
- Thank You Simply Marvelous Rubs & Spices!
- Roasted Chicken breast and taters
- No spin zone Poblanos
- Jalapeno bacon
- "Happy April Phools Phriday Pharkers,what's Smoking this Weekend?"
- Great bbq video
- Yoder Wichita - Heat Management Data
- Lowes Stubb's score
- Thought I Found Another Beast. Only 26lbs :(. Still Bought It :)
- Javelin Pro
- Easter cook
- Wagyu Chicken at SRF
- M1 Grills
- So I l picked up a Auber Instruments syl-1615.
- Attention Brethren: Come Join Us In the "2016 Beef Brisket Master!" Throwdown!
- Looking for help with Globe 150 Slicer
- How Many Briskets to Cook for 20 Folks
- Opinions on my windy weather UDS build.
- Why season one, when you can show Bludawg love to six?
- Opinions on my windy weather UDS build.
- Smoked Chipotle Pork Tacos
- Is this pine?
- Can you make me a brisket for tonight?
- Smoker trailer folks- license plate or no?
- Traditional Brethren first cook.
- Anyone try this with a SF cooker?
- Riblet suggestions
- Green Chile and Pork (?)
- 1960 Weber Imperial Glen Blue Kettle...w PrOn...
- Butt Cheeks?
- Wings on the kettle, LIVE!
- Have you had these ribs?
- Lets play a game....
- Recommendation on food to cook during long cooks
- Christened the UDS
- Shredded beef Ragu
- New addition to the family.....
- Well I feel better. Looks like I know something after all!
- Roti on 22" WSM
- Trading Post Forum - Cinco De Mayo Themed Trade
- Good chicken rub recomendations?
- Transport YS1500 to BASH
- Anybody know the demensions of the vortex?
- Pacific Smoke Signals - Barbacoa & Wings
- Brisket and Tips on SF Today
- Pullback on Pork ribs....
- Thermopop 30-40% Off
- Butt's on
- Pecan Lodge and Franklin BBQ Brisket
- Last Nights Tri-Tip (Reverse Sear)
- Novel Marketing
- Hot and Fast
- Pork loin on the uds
- BoomShuckaLucka is going Mobile
- Last Cheese Smoke of the Season
- Pittsburgh Steak Salad
- 1st brisket on my gmg
- Ribs to wrap or not to wrap
- Don't throw away bad wood
- I Like Small Butts
- Full smoker for BSA
- My craigslist find.
- Man you guys were right!!
- Blackstone Bacon Dog
- New to the forum! New unit question
- MOINKS with a twist!
- How to remove bottom of UDS barrel?
- Why the lack of love for competition bbq?
- New temp gauges and thermopop
- The yoder will be purring tonight
- You Got To Try This
- Rotisserie cook
- Spatchcock Chikens
- hot and fast on the Shirley ...Brisket
- pork butt and my nemesis the brisket
- Just Some Chuckies
- Yard bird on the roti
- 47-day Umai dry-aged NY Strip
- lamb ribs
- Brisket & probe tender question
- first time smoked beef
- Time to say goodbye to the Bandera
- Bertha Butt
- First Brisket cook Today "Live"
- Sunday Smoke on my Shirley!
- Pellet flavor
- Any Brethren near Wharton NJ?
- It's been a while so here is a brisket cook, live sorta
- BBQ Chicken Bacon Pizza- Salad
- Spring Brisket
- Pork Chops, Stuffed Mushrooms and Bacon Wrapped Asparagus
- Live cook and seasoning, NEW MackDaddy Toolbox!
- Mrs. B's Cobb Salad
- BBQ Stainless Steel Shelf Cleaner
- Chucky is takin smoke...
- Fish on!
- Leftover pulled pork
- Pellet smoker update.
- Vertical rotisserie smoker
- Beef Plate Ribs
- sausage experiment (PSBS)
- I don't want to eat out
- Just bought a pork belly, what the heck do I do with it?
- Help with a big brisket cook
- Easter Ham
- New Humphrey's Pint
- Beef Ribs..
- Inauguaral WSM 22.5 cook
- All Beef Texas Hot Link Recipes
- Diablo Chicken
- seasoning salt on chicken
- Smoked Carp Anyone ?
- Short Stuff Kabobs
- Is My Wood Any Good
- W.P.S. (Whole Packer Salad)
- My "attempt" at Cowgirl's Crab Stuffed Salmon
- Beef short rib question
- In a tight spot... Advice?
- How much is that chicken?
- "Pour it in the little hole" she said
- Score from Wal-mart!!
- I stole some pear wood!
- Pork Butt Cook Today
- First cook on my new Ranch Kettle
- Puerto Rican Rotisserie Pork Roast
- Ritchie and the COS
- Southwest Chicken Salad
- What temps do you quote when you're cooking- Lid Temp or Grate Temp?
- Need advice for planning cook
- Finally got to meet brother.."Pat Attack" he came and got his cooker
- BBQ Brethren Cookbook (recipes question)
- Advice: Need to smoke butts a day before event.
- SAMs selling butts by the case for $1.19 per pound
- Green Chili Pulled Pork Enchiladas
- Sixty day aged prime ribeyes
- Sunday Rib Cook - 1st Cook Post
- Rotisserie Help
- Question on stick burners
- Crating and Shipping Pt. II
- Thoughts on meat dripping on other meat?
- Phyllo recipe
- First STL Ribs
- Weber Performer Score
- Double smoked Ham - Simi-live WSM
- Water in the Shirley
- Wings!
- A Tale of Two Birds- it was the best of times
- P&R -- Pastrami and Recipe
- Award-Winning Pork Chops
- Chipotle Chicken Bacon Cheddar Cheese Meatballs
- Wdygt
- Offset Smoker Buildiing
- Short Ribs
- Award-Winning Pork Chops+
- Saber Cast 500 vs Cast 500 L
- New Item for 2016 Athens EggFest
- So I bought this summer sausage
- Frontier lump
- Gulf shrimp Bay scallops jumbo lump crabmeat crab claws
- Best ratio of pepper to salt in Dalmation rub for Central Texan brisket?
- Shirley Fabrication
- Making sausage?? Newbie wants to try.
- Did Something a Little Different
- WoW - Check this out
- Grilled Avocado
- New Member just checking out the Welcome Forum
- Help with Offset
- Good Insulated Cookers?
- Tell me which pellets you mix for different meat profiles?
- Cutco Knives
- Smoke ring!
- how long to thaw a fairly large packer?
- to pull out, or not.............new Klose
- Going to contact Rep and Email Governor- enuff
- I went shopping
- Would you be able to tell a difference (Gas/Lump)
- Grill and Smoker combo
- Short Notice
- Is this the same as Royal Oak?
- Got a new gasser
- Everything Is Better With Tequlia!
- Spatchcock chicken for dinner
- Smoked Donair "fattie"
- Rule #4
- Smoked Gouda green chile meatloaf in cast iron
- Burn Barrel
- Back Ribs sale
- First Big Cook on WSM 22.5
- How good are you?: Chicken
- I don't understand the hype about GrillGrates
- R&O smoker offset feedback
- Avocado salsa,Latin grilled salmon , Spanish rice
- Pork Loin and The Big Easy
- Killer Reuben Sandwiches in Death Valley!
- I like her
- Smoked Ham, Creamy Tatoes & Biscuit Breakfast
- Weber Score
- Leftoverture
- Need some words of wisdom.....
- How many days after the "sell by" date can I hold a packer?
- Slicing a brisket and serving vs slicing brisket and resting
- Rubs
- Anybody else being hit with Spam??
- Thank You Phil
- Brazos Review & Delivery Process w/ Pics (to come)
- Traeger question #2
- Breakfast On The Grill
- CI troubles...
- Ready to pull the trigger on a new grill
- Pork Loin
- pit calculation question...
- UDS farm disc test in progress.
- Sadly... I added to my arsenal...
- Returned from bike ride to catch my bride...
- Cooking a small packer?
- New BGE - New Questions!
- Holding a brisket, after a cook?
- BBQ disasters
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