View Full Version : Q-talk
- Dry aged beef
- I never eat dessert/ but fun to watch
- CSR's - How do you do them?
- The wind hasn't been to kind the last couple weeks
- Hump day Snapper
- Ribeye dinner - CI!
- Last Weekend's Camp cooking (lots of pron)
- BGE Mini Ribeyes and hatch German sausage- and a Beef Rib
- Thermo Pen sale
- 'Lil Help - Small/Medium Stickburner
- Royal Oak (lump) @ Restaurant Depot
- Cornish Hens on the Weber Kettle
- are oklahoma joe highlanders getting hard to find?
- Carne Asada for 130
- Frugal grilling tips?
- Looking for a bratwurst recipe
- Kingsford Blue Sale
- Who can help me make a decision
- Bone-In Pork Loin
- Favorite thing to cook on the BGE?
- Togarsahi Pork Belly Bites
- Is this another reason to wrap in butcher paper?
- Happiness is...
- Cajun bandit/wsm question
- Stumps, Humphreys or Lone Star Grillz
- Which Maverick?
- Dinner on the grill (thanks Bryan139)
- Pit Barrel Cooker+SPAM- going to up my game big time
- Help grilling a whole turkey...skin question
- New XL BGE for my birthday
- Excess oil from seasoning
- Far Cap on a Boneless Leg of Lamb
- Help the newbie please
- Pulled the trigger Now I wait
- Tonight's Meal
- Hawaiian Plate Lunch
- Ole Hickory CTO -OR- FEC 240
- First Cook on my Southern Q Limo Junior
- Brazos smoker
- PSA on stolen trailers TX and surrounding??
- Lost a bet
- BBQ Wine Pairing Chart
- Xxl uds???
- Whats the most food you've fit on a UDS?
- Nbos-rip
- Alittle to dry
- Modification question
- Rotisserie suckling pig>>Mothers Day
- HEB Charcoal/Wood Sale
- Ribs on the newly finished Uds!
- With smoker on order decided to put up some wood.
- "Zip Sauce"
- Soaking Wood
- whats so special about Gateway drums
- Whole Hog Sizing?
- Question for yoder owners
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Gas grill and griddle combo
- Smoked some cheese....
- Brisket - WSM - Simi Live
- Anyone going to Meadowcreek today or tomorrow?
- First smoking a brisket....advice please
- Cheating Vacuum Sealer Bags
- Lunch on the Egg
- Oakridge game changer brine question
- Colored kettle come to Canada
- Choice grade brisket ...
- Grilling with lump charcoal.
- CSR's...
- Pork Shoulder
- Minion Method with Lump
- royal oak 2 bags
- CSR/Pork Burnt Ends Today
- Test cook advise for upcoming party.
- Temperature Control
- TBone II
- My AL trip this week...White Sauce?
- I love to smoke, but prefer the taste of grilled so...
- MONSTER rib eye reverse sear "Live"
- Center Cut Beef Back Ribs
- Caribbean Salmon (PRON)
- Wsm brisket fat cap up or down?
- Tuscaloosa this weekend...pictures should be coming
- Masters Sunday - What to cook
- It's go time!!!
- Blackstone Love!! Griddle and Pizza
- Kingsford Comp Score
- 22.5" WSM score
- BBQ Venue in SF
- Question on suppliers
- Breakfast- stick to your ribs
- My first Pork Butt cook on my Old Country Wrangler Smoker!
- Three ring circus cook...brisket flat, ribs, chicken
- Wood Question
- Cooking my First Chuckie
- Farkin April snot! Cookin anyhow..
- Babybacks at Acme buy 1 get 2...
- WalMart charcoal
- Pickled Red Onion
- Friday night pizza
- How should I cook a 3 lb ribeye?
- Pork tenderloin and baked beans
- Quick brisket question
- Bride is tough, or is that really what she said?
- CL Score (?)
- New Old Country Pecos Ordered!!!
- Jerky
- Wood for brisket
- More Stackers for the 14.5
- Fatty Dip
- First tri tip cook! Need advice please
- Cooking beef back ribs
- Way Too Hot!!
- Twern't bad
- More Paella
- Let's hear it for the electric knife
- Gimme 3 Steps...
- 30 Day Dry Aged USDA Prime Filets (pron)
- I went to look at the Weber Charcoal Summit...and bought it on the spot
- 17lb brisket!
- Chicago Area Pork Butts .99/lb
- She's pretty...
- Unusual or "every piece is different"?
- Ultra-lazy Man's Banana Pudding
- Been a long time since I had PSB...
- Roadside Rotisserie Chicken / Cobb Grill
- Live cook started!2- briskets,1-pork but,beef short ribs, and baby backs
- First spares on the UDS with pron
- The Masters- bacon, sausage and...
- Meadowcreek question
- Green chile cheese beer bread- cast iron
- It has been a long, cold winter
- Pork & Beef Ribs, Pork Butt, Pepper Stout Beef & more
- Okay, let's talk coffee...
- Chimichurri Tri Tip
- CBH and Cackleberries
- BBQ guru cyber Q help!
- Derby
- Adding an axle to a trailer?
- sunday backyard Q finally no messing with garnishments! hahaha
- Gasser side burner/rotisserie adjustment
- Anyone used or using a boathouse cabinet smoker?
- Corned Beef Sausage & Corning Butts for Sausage
- Need a Potato Salad recipe
- It's on... Dry Aged Prime Rib
- Mac and Cheese stuffed Fatty (PRON)
- Tri Tip Sanwwich
- Pulled chipotle pork nachos
- Best Commercial Ever
- Does anybody know?????
- Chicken Parma You Taste So Good!
- Best thermometer
- Smoked meatloaf LSG Style
- I Put My Teeth IN For This
- Seafood Chowder Bowls
- Poor man's steak, meal whatever you want to call it
- Finding Charcoal
- Gasser Ribs
- Elevated Chuckie,A.K.A.Roast....
- Weber Charcoal Summit Thread
- Stuffed peppers.
- Pepper stout beef *** for the first time *** on the new cooker
- Cochinita Pibil Again!
- NB Bandera in Wylie Tx
- Pics: Trimmed Triangles
- My gasser has a new home!
- Favorite Brisket Rub?
- Disaster-inspired "Grated-cheese" Nachos [pron heavy]
- Can You Freeze Jalapeno's
- Tri tip prices
- The STOK Kettle, The Performer and The WSM Made For A Great Day!
- The art and flavor of the char.....
- HELP!!! Rib disaster...
- Fight night fatty, ribs and chicken pRon
- Was given "permission" to order a Humphrey's smoker, need some help
- Talk me out of buying a gasser
- A little last minute cook from Sunday
- My weekend wedding cook (long read)(pron)
- Rainy day chicken and ribs
- Short Plate Beef Ribs, never enogh!
- My First Sweet Meat- on purpose
- $1.84 lb enhanced ribs from Walmart
- Mojo Marinades
- Oklahoma Joe Fuel Consumption
- CL score: Weber Mastertouch 22
- Brisket Cook from Sunday
- Sunday ham and half a pork loin
- Best small camping grill?
- Spog ratio ?
- Why were Apple wood chunks the most expensive?
- Rain when cooking on vertical offset
- 18.5" kettle second grate
- How to get a grill 'serviced'
- Thank you DWFisk!!
- Left over brisket ideas
- UpComing first Offset Cook - Am I setting myself up for failure?
- LSG Vertical Offset
- Kid friendly pulled pork?
- Thank you Simply Marvelous
- Cochinita Pibil Recipe
- Ash Buster?
- RV meal ideas
- Weber's Customer Service
- 10 lb leg of lamb.. any suggestions?
- Under cooked Brisket
- Cheap (garbage) smoker/grill parts
- Brisket Dinner for 150 Cattlemen & Cattlewomen
- Anyone running a 20x48 or 20x60 offset?
- brisket chili need help!
- What every McRib aspires to be...
- Thanks Simply Marvelous
- Bangers, homemade kraut n mash
- Pepper Stout Beef Help!
- El Diablo mesquite lump charcaol
- Stomach Flu Recovery Food on the wood fired grill.
- Carolina Whole Hog BBQ on Kamado Joe
- My Celebratory End Of Spring Fire Season Cook
- Identify this wood please?
- Humphrey Battle Box Questions
- Oh boy it's here
- Poultry night
- Pitmaster T - Lockhart, the PBC or UDS and an Open letter to my Nephew, new to BBQ
- Thank you Toast!!
- Kansas City folks: least expensive source for fire brick
- Brazilian Feast
- Tappecue Sessions Book
- Top 5 best cabinet style smokers?
- What electric knife do you own?
- Favorite St. Lous Spare Rib Rub?
- New Rec Tec Mini - Beef ribs
- garage sale bbq???
- SRF Crown Roast
- bradley smokers
- Trader Joe's Marinade and Frozen Rack of Lamb
- Hung Thai-Style Chicken (Gai Yang)
- Can I warm precooked-frozen ribs in the oven without thawing?
- Spring 2016-costco Canada lump charcoal
- TBone II's First Cook
- Its a done deal.
- Your best F-up?
- Oakridge Jamaican Jerk Seasoning - Now Available.
- Lol lighter fluid
- Tappacue sessionbook
- Weber Kettle 26" only comes in black?
- Need help with 1/2 inch or insulated firebox
- Grilled ramps -- The Spring Kickoff Burger!
- Pitmaster IQ 130 - anyone try one yet?
- As The BBQ Pit Boys say..."We're eating good tonight Martha" (Cioppino Pron)
- Want to Make My Own Rub Similar to Kosmo Q Killer Bee Chipotle
- Lang 36" Hybrid, is this a good price?
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