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- Ribs on the WSM / Temp Problems
- Tacos
- Skirt steak??
- $300 budget. Weber Kettle or PBC ?
- 3-2-1 Ribs
- Chemical free
- BBQ Candied Bacon Cheeseburger
- Ole Smoky???
- Cajun Blackened seasoning
- Makin (canadian) bacon
- SMOKED! Destination America's new BBQ series
- Campfire Cooking-1,100+ recipes for the campfire, barbecue, grilling, camp stove or Dutch oven
- Brisket Battle -Wagyu Vs. Choice
- 15# Brisket at 275* - How long?
- Deli-Style Sammiches from Home-Smoked Pastrami
- A latch for adjustable brackets in my UDS
- My one complaint about the WSM
- Brisket smoking wood.
- Meat***
- 3-2-1 and a question
- Vortex question
- How do you slice brisket?
- smoke me bbq wood
- WSM Rotisserie Sirloin Tip Roast
- Curry for Marty.
- Quick burgers
- yes, a backwoods smoker grills great burgers( pron)
- My Shirley got a makeover!
- Salmon on BGE recipe?
- Can anyone identify this beauty?
- Novelty CL item
- Beef ribs on the BGE XL
- Shirley Fab Options Questions
- Style from around the country
- Smoker Toggle Latch Question
- I invited Grandma to smoke a fatty with me..
- First brisket cook, let's do this
- 24 Weber charcoal starter cubes at Lowes for $3.29
- Camp Chef Pro 90
- Shelf life of cyrovac beef
- Secret new cooker REVEALED!!! "007"
- Any porcine geneticists in here?
- First Vortex Wings
- Desserts for BBQ party
- Tappecue on sale
- Weber Summit Cookbook
- Are my hog casings bad
- Warning - Blatant brisket bark pics
- Rookie griddle cooks....
- Early morning brisket question
- Cooking For an Anniversary Party
- Blackened steaks on the vortex with cast iron involved
- Salsa
- Some Five Spice Fried Ribs
- G2 party using full size SS pans
- Source for....
- Tri-Tip Burrito--Oh My!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Jpn style (curry) Pork Chop
- BBQ Meatloaf YUM
- Teaching a Texan to Cook
- Crispy Wings on Kettle (Pron)
- need help finding a thread
- pitbarrel cooker or weber smokey mountain
- Smokehouse Maple Chicken thighs with Maple Mustard Glaze
- Swine apple in pit barrel cooker
- Ribeyes last night
- Worst thing about BBQ!
- Welding my own pit - I'm new!
- Are You a Newcomer to the BBQ Brethren Throwdowns? Enter to Win a Snake River Farms Boneless Prime Rib Roast!
- Brisket is on
- So what type of pellet smoker would you buy? Why?
- How many?
- Wings, ribs, Turkey on the offset!
- Tomorrows duck and chinese rib meal prepped.
- 2-3lb "passover briskets"
- Well I'm about to step into the pellet world.
- switching from charcoal to lump
- Birthday UDS cook
- I love brisket!
- Beef Top Sirloin
- Pork tenderloin cooked right with the Vortex
- Retirement Cook [pr0n]
- Trying to learn!!!
- BluDawg Brisket -- plus sized?
- Some pizza for dinner
- Banana bread 007 Style!!
- Moo over, porterhouse coming through PRON heavy
- Scored a free 18 inch Weber
- Slice plate ribs before or after smoking?
- Waylon made it!!!
- Yard cart full of cabinet shop hickory, and some freshly stuffed hot links
- How thin do....
- Baby back ribs on WSCG
- Tip on Auberin controller
- zinc safety article
- 19 Pound Prime Brisket (Pron) -- and now Spares
- Crispy pork ribs.bali tease
- OK, it is getting serious here
- Cook for the Penguin's game tonight.
- Smoker Decision?
- Thought I was in South Carolina, except for the brisket
- Any info on this OK Joe Smoker ?
- Wood splits to chunks. Bow saw problem
- One course meal
- i just finished my drum
- Black Stuff on Ribs - Safe to Eat???
- Charcoal on kettle walls
- Stuffed Eggplant
- Saturday spares and beef ribs
- First Brisket and Beef Ribs Tomorrow, Advice Welcomed...
- My Grandson Says He Is The Pit Master Today
- suckling pig on weber kettle rotisserie
- 2nd cook on the BWS Party G2 tomorrow...
- Party Wing un-appreciation thread
- Wings on Waylon
- My Boy Loves T-Bone Steak
- Saturday Baby Backs on the WSCG.
- Shredded Beef Tacos
- Brides request- a simple supper
- Wings Sweet and Spicy
- THANK YOU ssv3!!
- Pastrami recipe....
- Red thighs. White thighs. And Stuff.
- Lesson learned... the hard way
- Just a couple more Vortex gigs...
- Anyone know what type of NB smoker this is?
- Simply Marvelous Sweet & Spicy Pork Steaks
- Porterhouse-TD style
- reverse sear question
- FINALLY got to fire Lang
- Today's cook is brought to you by the letter "T"
- Free UDS in Dallas
- Party [with] Wings in Okinawa!
- My Thai Rib dish
- HELP - 1st Low and Slow - WSCG
- First time beer can chicken
- Cleaning Grates
- Ninja poll *** WINGS *** whats your favorite?
- Brisket experiment, trying an oven bag.(Now with PRON)
- So many options
- I had to feed my son's class: Boston Butts !
- Teaching a Pal
- Suggestions for sliced beef
- vacmaster pro 380
- Deep Fried "Fatty"
- BBQ Gazebo Time
- Not Q: Deluxe wood oven Sausage Rolls: LIVE
- Cleaning my stickburner
- Sushi night-Not Q but pretty dang good
- Smoked bologna
- Joined the griddle ranks with an early father's day present. What accessories do I need?
- Pineapple Upside Down Cake-Primo Oval XL
- 1st Brisket flat on the uds-- the plateau stage is making me anxious
- Kids made their own ribs today!
- Brisket help
- Meatloaf on the kettle with hickory!
- Blackstone....
- Curing bacon
- Grilled BBQ Chicken -- 1st throwdown entry
- my new GMG Daniel Boone: First cook and first impressions (w/pics)
- Cooked for my cousin, his son and a friend of ours on the masterbuilt
- Jah Love Chicken!
- How long does it take for your cabinet to cool down?
- Spicy sticky lambchops
- Mineral wool insulation....
- Red Silicone application
- fuel oil tank smoker build help
- Wing Rub Recipes?
- Kamado types
- Fusion burger
- Smoking meat
- Sunday Meatloaf
- Philly Roast Pork Sandwiches
- Reverse Sear Chuck Roast
- Finished My UDS (almost)
- Philly Cheesesteaks on the Blackstone...
- California Custom Smokers
- Thinking about selling my Humphreys
- Has this happen to anyone else?
- 2nd cook on 600 Gallon Offset Build
- Outdoor patio size?
- First stick burn on The Good One OR
- PBC steaks
- BX50 Transport
- Smoked Brisket Chef Salad
- Water in drip pans WSCG
- 22" WSM on clearance
- Pablano ABTs and Low Country Boil
- pork shoulder, to brine or not to brine?
- Maple smoked meatloaf cupcakes
- Whole wings grilled on the Shirley in the warmer.
- What better way to cheer up a Monday - Briskets
- I have had ENOUGH!!!
- Help finding a smoker
- call a cop
- Burgers from an 8yr old's idea who stole ideas from a Brethren
- Smoked Sausage Peppers/Onions on Hawaiian Rolls
- Kettle Fried Drums
- Brethren I have sinned!
- Webber kettle lid
- Expanded metal in Weber
- Tom b Got a kabob spinner
- How long can jerky marinate?
- Anyone looking for a pellet smoker
- Weekend backyard contest Pron
- Rotisserie Stuffed Pork Loin with Peanut Mole
- Butter on the counter...
- Looking at getting a gravity feed
- More Gloves Questions
- DIY drum vertical gyro/al pastor/shawarma/doner kebab
- Tank Dilemma
- Help with Cyber Q Fan size for my Humphrey's Down East Beast
- My Interpretation On Pork Shots
- Caribbean Jerk Seasoning
- Good wood!!
- BBQ Acessories
- Need a smoker cover
- Traditional vs reverse flow??
- All types of oak good?
- Bride says, "you're on your own for supper"
- Dueling 007 dinners in progress
- Setting up Port Forwarding for CyberQ with DLink DIR-890L
- Size of whole hog?
- Thighs, mixing flavors
- Baby Back ribs on the Weber Summit (w/ Craycort)
- 2.49/lb Packers at GFS
- First attempt at Spare Ribs
- weber preformer premium question
- Vents on wsm
- Dyi peeps: Is this ok to use?
- Dirty Dalmatian
- Beef Shank from the Butcher
- I know, more brisket questions, HELP!
- IF your going to buy a Maverick
- When your Cast Iron skillet game on point
- Last nights tri tip.
- What's your favorite lighter fluid
- Newbie first post, new Spicewine
- First Time Pit Builder
- Duet of Pork Shoulder - Bolivan v Traditional
- Oklahoma Joe
- Brisket Taco- Christmas
- The new Shirley is about to come home!
- Prova
- New Smoker
- Need help deciding between pellet and vertical gas smoker
- chops pump injector
- Bone in pork loin. Please help.
- New 29lb Brisket King is in My Possession :)
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