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- temperature controller
- First griddle cook
- Live fire burgers
- Smoking Chickens on a Primo XL
- 007 leg quarters
- Seasoning a new pellet grill?
- Smokezilla, Frankenfatty, Smokesquatch, the 14 Meat Monster....My craziest creation yet... PRON HEAVY!
- Don't blame Waylon...
- Would you buy this for rehab?
- Baby backs & Jerk Wings
- Doubt on MEATER.
- Spicy Steak Bulgogi & Smoked Soup
- Simple but good dinner
- Used Gator Pit vs New Horizon or Yoder
- Need a Drum for a UDS?
- Mango wood
- Cleaning and caring for cast iron?
- Royal Oak Lump HomeDepot $9.88
- Franklin BBQ
- How to roast peppers?
- Trader Joe's Kentucky Bourbon BBQ Sauce
- Digiq DX2 or Stoker 2
- HD KBB Sale again
- Rib selection Loin back or Spares.
- repainting a lang
- Made a nice score at the butcher.
- Pork (loin)... it's what's for dinner!
- Do you get tired of pork?
- Dose it fit?
- Major Score Update
- WSCG - the book has arrived
- 1st time Fatty
- free wood
- My take on the Döner Sammich and Garlic Fries
- Finally a PRIME Brisket In North Jersey
- Nice surprise
- Pork shoulder on sale
- Boston Butt versus Pork Shoulder Blade Roast? Same thing or different part of the shoulder?
- It's a good day for baby-backs.
- WSM 14.5 Rotisserie
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Changing WSM Temp Probe.
- Stuffed Brisket?
- Heat & Steam Resistant Gloves
- Thermometer probe question
- Forgotten PRON Pharkers
- Brat grilling
- BGE Paella
- live pork shoulder smoke
- pitmaker vault vs lsg ins. cabinet
- Vents on wsm
- Can I use parchment paper in my smoker
- Brisket on the Pooper
- Sweet Deal!
- Want a Chance to Win a Snake River Farms Rib Roast? Then Get on Over To The Throwdown Forum!
- I need a smoker
- Campfire cook out!
- No BBQ tonight !!
- mini build charcal basket technique
- General cook time Q for Butts?
- Patch up the silver A, or buy a Genesis 1000 to patch up?
- Just some Ribeyes on the Summit
- Grate and Fire Bricks
- It's going to be a long night
- Water pan placement
- Dad smoked some ribs
- Be gentle it's my first time
- Pacific Pr0N - Spares, Fatties, and Sides
- Pork spares and sausage...
- Today is the Day!!!
- Cooking whole hog
- A Day of Marinades
- Recommendations for inexpensive gas grill
- Brisket on the BWS Party G2 questions
- Observation.
- Chipotle Chicken Legs
- Cooking Butts Q's, When to Inject, Cook in pan or foil?
- Fast cook Brisket
- Is this what it's supposed to look like?
- Early Father's Day for horsecreekdirtfarmer!
- Hot Wings around the Vortex
- Grilled Skirt Steak With
- Eggplant Parm Pizza on the Gasser
- Bone in pork loin roast-live cook
- • Grass-Fed Western Bacon Cheeseburger
- Need ideas for Father's Day
- Meadow Creek ts70p opinions
- WSCG - Squeaky One Touch Cleaning System
- Today's Cook
- A Good Day for Thighs
- iCelsius Wifi Thermo Unit
- Turkey Breast: Skinless vs Skin On -->
- Prime Brisket, Rips, Tips and Pork Steaks on the Shirley
- 007 Rotisserie Bone In Shoulder CSR's & Potato Skins!
- Vinegar For Your Firebox?
- Turkey Breast Help
- Making It Better..........?
- This brisket is taking forever!
- Rotisserie legs all wood fire
- Mcrib
- Carne Asada Tacos I made today
- I'm officially a member of the Shirley Fabrication Family!
- My new toy and first cook pron....semilive
- No overnight for this guy!
- weber temperatue control
- Meat Church Products...What say you?
- Tonight - bison, Tomorrow - top sirloin
- Cooking steak
- The Most Excellent Blade Steak Appreciation Thread
- Pork shoulder 14 hours....
- Pork Butt for the Newlyweds
- BBQ Trailer theft protection
- Pacific Pr0N - Wings in the Storm
- Smoked BBQ Mushroom Bombs
- Ribs and Mopping
- Just signed up for Myron's class..
- Whole Hog Underground Questions
- Identifying an old Komado Grill
- Wood pile identification
- ***My secret to a good "simple" BBQ glaze***
- 1st Brisket Cook on the BWS Party G2 Completed
- Masterbuilt Gas Smoker
- Today's top sirloin
- Cherry smokes to much
- Smoked Salmon
- Another Spicewine and GURU question
- Caveman brisket?
- • Garlic & Rosemary Encrusted Rotisserie Roasted Boneless Leg of Lamb
- Just another "My First Brisket" thread
- Brisket cutting/serving primer
- Butterball Foil Wrapped Boneless Turkey Breast
- Butt cook times wrapped vs unwrapped.
- Buffalo Burger Patty Melt 'n Fries
- Guru and Battle Box problem
- Counterweight for my 500 gallon
- Steak Night
- Current GFS specials
- Rain can't stop the fun-Bring out the PBC
- Light Meat, Dark Meat, and Strange Meat...
- Auber trouble on WSM
- My first big cook
- Where'd the smoke go?
- Steaks for dinner
- Brat pizza on the Akorn
- Just Some Ham
- Chops, ribs, and wings. With a few veggies for good measure.
- Ribeyes and a stuffed fattie
- The Son wants a Charcoal Gill for Birthday.
- Doing my first brisket
- Red hots, white hots, and sausage
- Just a brisket point - Pics
- Smoked bologna
- Smoker fire box, need some help
- "The Steakager"....
- Piernitas de Pollo Marinadas y Elote, It's what's for Dinner 2!
- Shirley its a good day for brisket....
- Sticky drumsticks
- Opnion on this old book please
- Salmon Brine
- Myxon & Meathead
- BBQ Sauce Help
- First Brisket on new UDS
- First smoke on Weber Summit Charcoal Grill
- So wrong...Yet Ohhh So Right!! Pr0n heavy
- Vortex Size
- Beef Ribs on the WSM
- Just a quiet rib Sunday
- Brisket & Wings on the vertical offset
- Chuckie on the Weber kettle
- Chicken breasts and legs
- Nexgrill Cart-Style Grill
- Butts on Weber 26inch
- Shredded Beef Chuckie on the XL
- What to do with that leftover pizza
- Introducing the Poblano Taco...Pron Heavy
- Tri Tip/Top Sirlion Cap
- Scored me a camping smoker
- Any place to get just the point?
- First cook on new WSM
- Cornish hen stuffed with wild rice, bourbon glazed sweet potatoes,wild rice
- Clean Scorched Stainless Steel on Alfresco Grill?
- Waylon gets a little bling...
- Lump Wrangler for the XL BGE
- Phillies for Dinner
- Smoked Pork Loin Deli Sandwichs
- Tip Top Temp Attachment
- What do you do with Brisket Au Jus?
- Smoked frozen pork shoulder
- Chef/Alarm help
- BBQ Lamb Shank with Pomegranate Sauce.
- My take on Sticky Wings
- Brats last night
- Organic rubs/sauces ?
- Electric PID for charcoal smoker
- New Offset smoker
- I'm in Love with Beef Flap Meat!
- Sausage, Frankly, Sausage.
- Bacon...plz help
- Lump with concrete
- GFS meat prices
- Bark
- Wings on the WSCG
- Seafood? See food.
- $.99 Butts @ Kroger
- banderas parts
- Spinning Lady
- Butcher paper questions
- It's 4:20
- Grass Fed Brisket
- Chuck got the call
- anybody have any experience with Klose
- Fatty Ribs
- One skillet meal on the big joe
- Want to try a stick burner cook, need a little advice
- Fire Butler
- Maverick ET-733 abmient issue
- Mo's 25th anniversary pig roast. Need help
- First cook on the new Shirley with pron
- Flat Iron Steak Taco Tuesday!
- Weber porcelain enamel coated cast iron griddle
- Replacement Casters for the BWS Party G2
- Just got a used Klose smoker.. Need a bit of advice
- Just a little breakfast
- ? For you butchers?
- Need help with a score
- Another Blackstone vs Camp Chef Flat Top
- blackened catfish ala seafood etouffee
- Why defrost?
- Question on Cooking in the Vertical Warmer of my Shirley
- Steak Survey
- It's lunch time
- Chicken basting chicken
- Whole spares at Meijers $1.99/lb
- Need some advice on a big smoke...
- Burner upgrade for more BTU?
- Blackened shrimp stuffed andouille fatty.
- How are people cleaning their reverse flow offsets?
- Smoked Cheese?
- A sad day is upon me...
- WSCG - Amazing Fact Learned
- Why Are Some Of You Not Posting Your Pron in the Throwdowns? Snake River Farms is Giving Winners a Prime Rib Roast!!
- Little Smoke with A lot of Country Goodness
- Apple bombs
- Food Lion St louis rib sale
- Rouse's
- Wood seasoning question?
- Meat Church
- Wings and Jalapeńo Shrimp Wrapped in Bacon
- Mechanically Separated Chicken
- "C" Club WSM Restoration
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