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- offset smoker wood consumption
- Best Canopy for Comps and Tailgating
- Transporting Assassin ?
- Beans at Black's BBQ?
- Snake River Farms
- Performer conversion
- Blackstone 36" Griddle Seasoning
- What an awesome night
- Das Bierocks, my take(thanks Cowgirl!!)
- Charcoal got wet
- Throwdown Update: Beef Short Ribs All Month + Burger Blowout AND Make it Better With Bacon!
- Swede's BBQ intro
- Our Simple Steak Sandwich
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Back in the game
- Blackstone Breakfast
- Another food amount question
- Rainy Day Pork Burnt Ends
- My first really big cook
- Grilled Pork Chop
- Picnic Piggie Skin meets 007
- Block Party Planning
- Holding Meat
- Bacon Wrapped Hotdogs
- Need help. Question on wood and smoker safety.
- New brisket cooking method...I THINK NOT!
- Any Down South / Louisiana Sausage Makers? Andouille Request Inside....
- Seasoning top of ribs only?
- Shish Kabobs, sorta...
- Bite through Chicken skin
- Back From Vacation. Time To Get To Work
- Grilled Marinaded Flank Steak
- 12 racks of spares on the Lang 84 deluxe
- Venison Jerky Questions - Need some direction
- Quesadilla burgers....killer stuff!
- Burgers...on the Reverse Flow?
- Gas grill recommendation
- Bottom Sirloin Roast Suggestions
- 20 pound butt big enough??
- Chicken Wings On The Shirley Warmer Tonight
- Up coming cook...
- Good Morning Brethern! Its a brisket kinda day...
- Hybrid Offset + Pellet Smoker done before?
- 60lbs Butts, 50lbs Chicken, Saving Pork Au Jus and Yield Measurement
- Shredded Beef Enchiladas
- Let the SF wait commence
- High Temperature Tape for Flame Boss 200 Universal.
- Shrimp Kabobs
- Swift brand Brisket
- Saving Drippings for Later Use?
- Saturday Cook on New Smoker
- Bottom round for carne asada?
- SF Fire Box Air Tightness
- PBC Brisket and Kettle Beans
- Stainless Steel Meat Rack on Offset Smokers
- Stuffed Cheddar & Mushroom bacon burger! Pic heavy
- Question regarding Weber kettles
- Smoked brisket ground buffalo stacked enchiladas-Christmas
- Roti chicken breast on the 007
- No Pics But Life Is GOOD!
- Considering the Big Green Egg - need advice from my Egghead Brethren!
- My Brethren Inspired Steak Dinner
- It.s Been a While
- PBC Ribs and peaches
- Bottoms-Up Smoked Meatloaf
- Steak and Baked potatoes on the OKJ with lots of pics
- Brisket Dalmastion Rub - Night before OK?
- Just a camera pic test...peppers
- Went to the store and came home with this
- I’d gladly pay you Tuesday for a Cheeseburger today!
- "There can be only one", the brisket 28" slicer to defeat all others
- What to do with Zucchini
- Prime Prime Rib at the Brewhouse....I'm back.
- Sunday Practice Run for GBA
- My BUTT
- Smoked chicken suggestions
- Bird brining- does it make much impact?
- possible gauge calibration error?
- Pellet grill questions
- Buttermilk Biscuits this Morning
- Briskets smoking fast
- Easy Sunday Breakfast
- Brisket and beans on the new summit...
- PigTail Flipper
- Ribs Ribs and more Ribs
- Just got back to the States...need some BBQ..Butt time!
- Chicken Fajita Quesadilla
- Third smoke: Pork Butt, Pork Collar and sausage
- Spatchcocked chicken ***NOT BRINED***
- Ribs Ribs and more Ribs continued.
- Ribs on the Akorn at 350
- short plate beef ribs: 225F or 250F or 285F ????
- Just a simple Camp Meal
- Mexican manicotti, roasted red pepper hummus with flatbread & maple walnut granola
- 2016-07-16 Cook !
- Lets make pastrami(its my first time) live smoke!!!
- Spare ribs on the Weber Kettle (with bonus steak)
- No Guru spares
- Kettle Drummies with the Vortex
- I lost my Spice
- Kids birthday party ideas
- It's Nacho Problem
- Lazy Sunday PBC and Kettle cook
- How Do You Store Your Bulk Rubs ?
- Sunday Brisket cook with sausage and bacon wrapped tenderloin
- Apple Pie Shine Recipes
- Simple Sunday Grilling
- Beef Cheek Taco Night
- Chicken Gyros Del Rogue
- His and Hers Burgers
- The Buffalo Buffalo Burger
- Beef Belly Bacon Ongoing and Andouille!
- My Beef cheek fail
- Pork Tenderloin sliders?
- Beef Short Rib Sliders
- Cordero a la cruz
- Blackstone Green Chile Sunrise
- Flanken cut short ribs, Hawiian style...my take
- Sunday Ribeye
- Chuckie question
- new chamion pit
- Pitt's & Spitt's Pellet Grill Impressions
- Breakfast Enchiladas
- Head Scratcher.....
- Charcoal Basket???
- Couple of Chuckies on The Offset
- Went to Myron's class in Chicago -- a recap
- Azeka Maui Flanken cut Short Rib recipe (try)
- Trout
- Grilled Prime Tri-Tip
- For Shirley Owners, Best way to cook a whole hog.
- Pork butt vs Picnic for Flavor
- Old country smokehouse
- BBQ for sale
- Winner Winner Chicken Dinner!
- A man's worst nightmare - Your meat shrunk
- Shirley fab mod question
- Charcoal setup - Weber summit
- Pastrami...take 2!!!LIVE COOK!
- Shirley mods
- Back in the smoke......been a while....
- Too little too late....this burger was better than the first!
- First plate of dino bones
- Hanging Ribs
- Baked Beans....
- Kobe Beef - Are You sure?
- Gingery Orange Grilled Lamb
- The Aged Global Burger avec Pr0n
- pork loin recipe
- Spare rib meat green chile Taco Farkn Tuesday
- Blast from the past
- First time Chuckie cook
- Striking out on rubs
- Big cook this weekend.
- Cowboy Chops--Two nights in a row with Pron
- Show us your BBQ Shed/Shack
- Sams club tulsa hills has butcher paper now
- My take on Alice's Spring chicken!
- First Issue with the PBC
- Best size of expanded metal for cooking grates and charcoal basket
- Sous vide/Blackstone cook
- Catering Ideas
- GoSun Grill....Anyone seen one?
- Paella Recipe
- The Crunchy Guacamole Cheeseburger
- Do I want an offset?
- For those who use silicone dioxide in their home made rubs...
- 007 appreciation thread
- Gotta Cook Faster
- Cooking on half lit charcoal - weird taste
- My Chargriller Resotoration & Mod Project.
- Announcing the New: Naturiffic Gourmet Cooking Salts Vendor Forum
- My new toys and some questions about wood
- Must have mods for SF Smoker??
- High temp spray paint?
- Brisket point and pork butt on BGE XL (pics)
- North Texas Brisket Sale Alert
- Setting up the @webergrills kettle to smoke up some whiting
- Mak 2-Star General vs Offset, vs Backwoods for Smoke
- Shrimp rellanos
- Drill operated pork puller
- Project underway
- Tired of plastic injectors breaking all of the time -- got a Beast
- Brussel Sprout Cole Slaw + King Fish + Shark Steak + Salmon
- Cook at home or onsite?
- longwayfromhome Has left me Speechless with His Generosity
- $22 FoodSaver V2222
- A new pit... the M48
- Cooking with a separated shoulder
- Now what?
- HELP *** Need to BBQ for 100-120 People
- Taking one for the team!
- Reheating smoked chicken on grill
- Cooking temp question?
- 2016-07-21 Brisket
- WOWZA talk about timing
- Dyna-Glo Cheap Offset a Good Starter Offset?
- Bacon Wrapped Pears
- "Store Bought" Wood Problem
- Vertical/cabinet stick burner
- A Southern Tradition,Old Fashion Home Made Banana Pudding
- StuffedGriled Char Sieu Pork Loin Roast in Shirley warmer
- Using chimney to start assassin smoker
- Any Smoke Hollow 4-in-1 combo users?
- Storm coming--move pork shoulder inside?
- Leftover sausage-surrounded by color
- Whatever's Leftover In the Fridge Pizza
- Buttermilk Biscuit, Double/Triple Cheese, Double Pepperoni
- Buffalo chicken thighs
- Tangerine chili ponzu chicken
- A Bacon, Garlic, Scallion, Pepperjack Pull Bread
- Fruit wood
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Another Fridge Door Open Question
- Pork wrapped cheesy beef nuts?
- Thermapen MK4 on sale!
- Pork Brisket
- Makin chips the hard way
- Offset smoker cook chamber shape and effects on cook
- Joining the Shirley Family
- Friday's cook
- New grate for the Weber kettle!
- Happiness is...
- Looking for good BBQ in the south.
- How long for chicken breasts & legs @ 225-250?
- Got 2 things this week
- Boston Butt & Brisket on UDS Question
- Any tips and tricks to freshen up an old pit??
- Picked up a flank steak....
- Great deal on pecan wood chunks
- UDS build....I want to cry LOL
- Preheating my shirley in the shade
- Corned Beef/Corned Pork Meatloaf Round 2 (Smoking this Time)
- What to do with beef tenderloin?
- Anyone have a good recipe for goat?
- Learning curve for the WCS....
- Friday pizza
- WCS vent questions
- Rock crab claws?
- Checked Out a Yoder Offset Today
- ISO Grill Recommendations
- Need input
- BBQ spring handles?
- Weird chicken
- Smoked meatball sammich on the Jumbo Joe
- Two rib cooks in the LSG offset-In the main chamber and warmer using charcoal
- We don't do gas---Korean Style BBQ Over Charcoal
- Ole Hickory Pits Ultra Que
- My meaty weekend! (pics)
- Fully Frozen Brisket Cook (Ongoing, Also Corned)
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