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- Tri tip? Or...
- are big red kamados any good?
- Knives....
- Ordering a Shirley......
- Oakridge Rubs
- A couple brisket points with PrOn of course
- Thoughts on pulling whole chicken at 145?
- hole in the cryovac
- score a weber
- Too tired...need advice please.
- Cinderblock offset Smoker
- brick pizza ovens ? Options ?
- Akorns on Sale at Amazon Today
- Small pork roast....
- But do I need it?
- A bunch of Random cooks
- 22 lb Brisket going down tomorrow on the Shirley
- Thanks Snake River Farms
- Gonna Build a Santa Maria Style Grill.... Have Some Questions
- yet another new smoker delivery thread
- First Big Cook on the UDS and Timetable Question
- Weber Kettle 26 owners/users --->
- My Favorite BBQ Welding Gloves
- Thanks Again SRF !
- Cook strategy for 2pm serve time?
- Me, Stanley and the Buffalo
- Oakridge score
- First UDS build...advice needed
- Pork Burnt Ends
- The squeaky wheel.
- How fast can ribs be done?
- I'm going to need a crane....
- 1st time smoking baby back ribs
- weed burner to crisp chicken skin?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Chicken Salt!
- Moving a Klose BYC
- Restaurant Depot Spare Ribs
- Got a KAT. Bit of a learning curve...
- Ice bath brisket
- UDS first burn. Whole chicken
- Thermostat Installation - would this be a good idea?
- Feeling the Burn......Habanero Scorpion Burger
- Wife Accidentally bought Parkay
- AWESOME Pork Butchery/Curing/Preserving Videos!
- Trailer Pit Onwers
- Meat storage safety question
- Good Day, Bad Day sorta thing...
- Keris hog Apple beans question
- Timeframe
- Weber Smokey Mountain 22.5
- First Cook on New Johnson
- Brisket for days
- KAT RF 36x20...Heat from underneath
- Shirley fab order question
- Prime Brisket Costco/North NJ??
- Dry age a steak in 48 hrs
- Finally! Wsm 22.5
- Attempt of roadside chicken taco
- Spares n Apple Pie
- 50 hour burn on one load of charcoal in the Weber Summit
- Just a simple supper - MOINK balls, ABTs...
- Pizza peel...
- Anyone Own A Kat Vault Cooker ?
- 1st Bacon Smoke.
- Gonna break in the UDS with a couple of fattys
- Who's awake and what are you smoking?
- Boneless butt faster??
- My new apprentice
- Ribs n chicken
- Anyone ever watched this guy's channel?
- Pastrami today
- UDS temp control
- Pizza night
- Brisket n Butts
- Bunch of Stuff on the SF Today (Chicken, Beef, Pork)
- Weber Kettle 22 vs 26 -->
- Shirley fabrication
- Making My Shirley Warmer Into A Over Night Cooker
- Pork Belly
- Which Cooker.?
- Cooking A Brisket On This Rainy Day
- Central Texas style ribs in Tidewater Virginia
- Just a couple poor boys....
- Myron Mixon at Masters in May!!
- **Question For Jambo Owners**
- Question about flaxseed oil and seasoning
- DIY Camping Grill
- Pulled pork deep dish pizza
- Baby backs - 8 Racks on T-Bone......
- Stymied - First Brisket Attempt
- First UDS burn, then whole chicken!
- UDS intake sizes?
- Age of wood
- 30 hours off- beer, Dino, sweet spares and 2 birds
- No wrap 2.5 hour ribs and some wings
- Reverse Fatty, Fatty Roulade... You decide
- First time money muscle and (not my first time) wings
- Breaking in the drum
- Pork roast on the roti
- Shirley Fab Plug
- Wings
- Red and I, cooking some Beef Ribs
- Under the RF plate
- Sexiest beef cut of all time
- Weber Score, and a Question
- First smoke of 2016
- • Zippylip Inspired Blackstone Pizza Goodness: Homemade Pistachio Pesto, Fresh Mozzarella and Mortadella Pizza
- Hideous bacon!
- Peer-Pressure Rib Cook - St Louis Spares in the Pacific
- Smoking a picnic.. in the rain
- Christening the Pecos (with brisket)
- Rendered pork fat- anyone save it?
- Smoked Chicken and Spinich Enchiladas - semi live
- Brisket for 50 people
- Loin backs rollin in the smoke
- Orange wood?
- Rib-Eyes on the Lodge
- Looking at a new Shirley - NEED HELP
- "T plates" for charcoal basket?
- Pork Belly in my Belly!
- Attention Blackstone Bretheren needing Burger/Bacon Press
- Visiting an old friend
- Smoking 3 fatty...first time
- Italian Faire Cook Part 1 - Garlic Toast
- Italian Faire Cook Part 2 - Risotto alla Milanese
- Italian Faire Cook Part 3 - Osso Buco over Risotto alla Milanese
- Breaking in my new vertical offset with Nekked Fatties!
- Wsm 22.5
- Holy shi****o, Chuck!
- Some Pork Chops
- Another CL score
- Tatonka Turkey Burgers via Blackstone
- Beef short ribs, my first attempt.
- 120 Gal Pit Build...lots o pics!
- Grilled Whole Snapper and Veggies
- Grilled Chile Rellenos
- Suggestion for a Chuckie?
- Pretty neat new gig ....
- Prime Rib Rodizio!
- Recs for wireless thermos?
- WSM and temp controller
- Bacon recipes help
- Substitute for pineapple preserves?
- How much pork shoulder raw weight.
- Chicago Suburbs Bbq Stores
- M Grills - M1 Pit
- It's a rib kind of day - Pics
- Linguine pastrami carbonara
- Peach paper in Houston
- uneven burn during first UDS run
- Farked up rotisserie pork loin in Japan???
- Beacon Ceramic Grill $219 on Woot
- Ultra High End UDS
- i like big butts...
- School me on Treager Please
- Kolbasz
- Cold Smoke Cheese Bad
- Weber Summit Charcoal Grill must be selling
- 22 in WSM Diffuser?
- Pellet tube?
- Bride leaving on golf trip-asked me to do it one more time
- Gochgang and Honey Glazed Pork Chops and Garlic Parmesan Fries
- 1st real cook new vertical offset! Lots of pics
- Curbside Score
- Blackstone 36 Griddle - Cabela's - $249.99
- under grill placement of temp probe
- Reverse Sear on the Lodge Sportsman
- Long day...easy meal
- First brisket in the morning
- Wild Turkey Breast!
- Trussing suture to close hog cavity
- RD Cambro 300MPC-110 2 Day Sale
- Brisket Talk!!
- Weber Smokey Mountain/Kamado
- Box store stick burners on a budget
- Brisket again
- From Ozark Oak to John Henry lump
- Andouille stuffed rabbit
- Cooler/Container for whole hog
- Long wait for SF almost over
- In Britain, you won't get food poisoning from eating chicken.
- Chicken, sausage and shrimp etouffee
- Gravity feed build has started V 2.0
- Sesame Encrusted Char Siu Pork Loin Roast on the Roto
- Brisket - Smoker and Oven Combo
- Master Chef Brisket
- Anyone done lobster on a Blackstone griddle?
- Wife said, "you want to cook or go out for lunch?"
- Vertical smoker with or without water in the pan?
- Just pork chops
- Prime Brisket at Tulsa Costco?
- Help with smoked chicken wings
- First time London Broil
- Fried Bologna Griddle Sandwiches
- Snake River Farms Mothers Day
- How to ID wood
- Brisket on The Good One Open Range
- How's this drum for a UDS?
- Question for the folks
- Traeger smokers
- Horizontal vs vertical
- Prime Briskets in Memphis metro area
- Storage of my Guru's and Maveriks
- Bacon Wrapped Shrimp Is My New Obsession
- R&V Works Cajun Fryers Anyone have experience with them?
- Banana Walnut Bread
- Victory Lane Butter Bath
- Not your average Bandera
- Old Country Pecos Ordered!
- Joined the Blackstone Club
- Suckling Pig on off-set (Jambo) first time advice
- What is this smoker?
- weber kettle timing question
- New WSM
- use by or freeze by date has past
- Heating cold pork fast
- Cowboy Sale Ace Hardware
- Tri-tip suprise/disapointment
- Technical Help/Advice request: Traeger Lil Tex - wiring damaged
- UMAi bags
- Shack attack sauce changed my life
- It's almost go time for my new Shirley!
- Home made injection advice.
- LSG Vertical offset question - warmer as a cooker
- Backyard Firepit for BBQ?
- Pr0n Update - Feliz Cinco De Mayo Hermanos y Hermanas! Tacos de Lengua y Arrachera!
- NO smoke BBQ ,what next ?
- UK based newbie with ambitions, flummoxed by choice
- Curing bacon... Will it be any good?
- Petroleum Jelly anyone?
- Smoking on a Big Green Egg
- Minion method problem
- Boshizzle's upcoming book
- BBQ For Work
- Looking for Work....
- BBQ Menu ideas needed
- Anyone have a band saw for cutting meat?
- Long Island BBQ Comp.
- Wood in SoCal?
- Cooking overnight
- Advice
- Wood Score
- Termites
- NBBD Question
- First Brisket
- New member, New UDS build
- Pulled Pork Loin??
- Sam Dog "Yellow Dog" Sauce ?
- Just Farkin around with some Beef Ribs (pics)
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