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- need some help asap aanyone know internal temp to make chopped pork?
- Brand new Pit Barrel Cooker - what should I start with?
- Late Breakfast
- First time St Louis spares
- In progress: WSM brisket cook
- Wings & Artichokes
- On the Lang Waiting List
- Big cook, little cook
- Whats for Breakfast
- Whats for Dinner
- Char broil lid for uds
- Birthday wishes for a 73 year young father in law....Prime Rib!
- Throwdown Update: Beef Short Ribs All Month + Make it Better With Bacon & Cast Your Votes for Best Burger
- Cast Iron, Green Chile and me
- Glad to be a part of this community
- Foiling ribs and not losing rub
- Should I or Shouldn't I...
- first first brisket tomorrow(ya ya...ANOTHER one) seeking advice.
- Bacon Cheese Dip
- The warmup
- HELP! Temp issues
- Pork Butt for slicing
- Hatch NM Green Chile Harvest
- Anova
- One of BEST things on the Face of the Planet!
- Rib Eye and Zucchini on the Beast!
- Brisket cook on my Shirley.Pron.
- Is it safe to handle meat if you have a cold or virus?
- Beef shorties, flat iron, and more... pics
- Tonight's Dinner
- Workin' the Fiskstone
- Weber Charcoal Summit Mods
- I like chicken
- Prime Cap of Ribeye
- Spent some quality time polishing the smoker...
- On the Jambo waiting list
- how many peeps will beef ribs feed?
- Help me figure out what smoker to buy next
- First brisket, LIVE COOK! Pron heavy!
- Shirley Question
- A smoker question for the Brethren
- Smoke rolling early today!
- Short ribs
- Too Hot to Cook Inside So Blackstone Pizza
- Review of my Weber Charcoal Summit
- horizon smoker
- R i b s
- Porcini Shorty's
- Old kingsford patio grill find
- Brisket & Ribs Sunday cook on the UDS
- Oklahoma joe Bandera at Lowes
- Sunday 3-Meat Green Chile Stew
- Ribs
- Triple Dipped, Beer Battered "Fried' Chicken, off the grill?
- Anova WiFi Update Problem
- • CPK Thai Chicken Pizza on the Blackstone
- My attempt to be a short rib master
- Grafton, WI Costco PRIME Packers $3.79/lb
- Smoking St Louis Ribs live cook (pic heavy)
- Diabetes and BBQ
- Pork Butt did NOT Stall!
- Pellet tub
- "TO de or Not to de- Bone" - That is the question!
- salty sticky wings
- Default Reset for CyberQ Wifi
- Something old and something new...
- Has anyone converted Blackstone Griddle to Natural Gas?
- Whole Lil Hog on WSM
- Boston butt on the Weber kettle
- Apps on the WCS
- Murphy's Law
- The lowly fatty....
- Beer can burgers on the PBC
- Jerk Chicken with rice and peas
- Reverse Sear Ribeye and Baked Potato With Hash
- Over and under smoker
- 72 lbs of Brisket On "The Grocery Cart"
- Over and under smoker
- Kingsford Water Smoker
- first cook on "new" Weber
- Grilled Peaches & Crème Fraîche (Crème Fraîche Brûlée?)
- Best buy on pellets with shipping?
- South African Braai Sout Beef Shortribs
- Blackstone Pizza oven????
- Trash picking....what have you found?
- I Warm Brine Chicken... Call the Authorities
- Weber 14.5 clearance- hot Hatch
- This Weekends Score
- LSG Mini vs LSG Standard help before order
- Hatch Green Chile may be coming to a store near you...
- HUGE pork chops
- Butts on the 270 Sumo and Ribs on the PBC w pRoN
- Free Weber Kettle 22.5" Score
- Trial Roast- Hatch Green Chile X20
- Keepin' the old ways alive. My family story.
- Beer and PBC for Breakfast
- Bacon wrapped pork loin
- Galbi - Korean Short Ribs (Flanken cut)
- keep it or get something different
- Just some Dry brine Roti thighs...plus
- Smoked Pulled Rib Tips Soft Tacos with Tomatillo Salsa
- Not Q, but left over Q...viva las MEXICO
- Loving Some Chicken Wings
- Weber and Beer can Chicken
- KitchenAid Grinder/Stuffer Attachments
- Spinach and Goat Cheese Stuffed Flank Steak (Pinwheels)
- Finally, doing some Q this weekend.
- BBQ Brethren (and Bigabyte) on Pinterest today
- Thermoworks DOT/ThermaQ sale
- Cash Cow & hot and fast?
- Uds poll....do you use lump or regular briquette
- Canadian's taking advantage on brisket pricing
- Need Food Safe Buckets?
- 3 Spares and a Pork Loin! Live cook
- Water Pan In a Drum.
- Chile Mac...with a side of beef ribs
- Early supper- green chile involved
- Weber Customer Service
- My hands & arm are getting hot
- So simple but so good...
- While I'm Talking About Sausage...
- Need tips on cooking my first brisket
- 5lbs of Pork belly - What Should I do with it?
- PBC lollipop chicken
- Igrill...... I liked it
- Spinning some loin backs
- Help me pick a new cooker
- Vacation meatloafzilla
- baby back bone length?
- Splitting Rounds
- Ash Wood
- What was the name of....
- Rub name help
- 75 lbs whole hog
- UDS Rookie Need help
- Meathead on TV
- Does Anyone Have A Lone Star Grillz Grill ?
- Weber VS Saber
- Removing Bark from Wood chunks
- To Be or Not to BLT...
- Kettle Rotisserie Chicken Question RE: Crispy Skin
- Brisket Prices
- Round Ends on RF Smokers
- Easy brisket
- Onion infused baked potatoes & some cheap beef
- Swamp Boys BBQ Sauce ?????
- Belated 4th of July post
- STL ribs and Beef Shorties on the Open Range
- No ribs in my birds
- akorn with side table at Kroger 199.
- Regional rubs & sauces...
- I love turkey... So do the guys at the refinery.. It ain't what you think tho....:)
- Cobb Rotisserie Turkey Breast
- Huli Huli Chicken Spin
- Asian Chicken Thighs help...
- Green chile bacon and eggs
- Walmart Closeouts
- Pulled chicken experiment
- I've created a monster
- My Family Story, the Epilogue. The brethren & sistren helped teach a lesson.
- Bacon Cure Bag, ziplock or foodSaver?
- Squashed my Rotisserie Spaghetti Dinner
- Cheese skirt burgers
- Philly Cheesesteak
- WSM Questions
- Transporting Wood Across State Lines?
- Shrimp and Conecuh Stuffed Poblanos
- Crunchy Chicken Skin
- My attempt at some of cowgirl's recipes
- 11 lb Butt on UDS
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Denton TX Winco
- Fire Management, Temp control and all that jazzz
- Live Butt Cook
- Making Italian Sausage
- Grilled Pulled Beef Melt 'n Onion Rings
- Wicked Good charcoal..are they still around?
- Peach Pomegranate BBQ Sauce
- Easy Chicken Brine
- Beef Cheek Meat
- High temp paint in fire box
- Start of a 54 lbs pork butt cook on a BGE
- Roasting pork loin roasts - now.
- Fried Ground pork nachos seasoned with/-
- boston butt info needed!!!
- Sportsman wings
- Pork Butt cooking time
- Thoughts on Shirley fabrication
- Humphreys help please
- Surf and surf
- Does the Weber Kettle 26 burn hotter than the 22?
- Wood split size?
- First Over Night Cook
- A thank you and a note to show newbies/potential members the kind of people the Brethren are
- Beef Ribs advice?
- PSA: DON'T Put a hot chimney on concrete!!
- Wscg
- Interesting Article
- Precooked Ribs
- 2nd attempt at beef ribs
- Suckling pig roast
- My First Caveman Steak
- Temp gauges for custom pit
- Just a Fish Taco...........With Bacon
- Throwdown Update: Pork Tenderloin All Month + Make it Better With Bacon + Tortillas & Cast Your Votes for 2016 Short Rib Master
- Trying new cheese for pizza
- Recognizing good service
- Urgent Brisket question!!!
- Best wishes for a speedy recovery Johnny Trigg
- New Baby brisket
- First-time lump experience
- They Are Out There
- Pulled pork
- Gotta love The Brethren!
- Estate Sale Score
- Some tasty bacon wrapped pork tenderloin for dinner
- Hadn't done brisket in a while--PBC got the call
- Simple but Tasty Hotdog
- Do you clean your smoker?
- Gave the WSM a break and used the Weber Genesis!
- Oak Smoked, Beer Braised Linguiça Sausage w/Peppers & Onions
- Woo Hoo! Kamado Joe Roadshow finally coming back to the Chicago area.
- Blues hog rub
- Separating White Oak from Alder wood chunks
- uds lid - how tight should it be?
- Blackstone Breakfast
- BBQ'd Corned Beef
- Humphrey's ribs question
- Pulled the Trigger on an Assassin!
- First-Time bird brining
- My Biggest cook yet next weekend
- Hot Water
- Lamb, Butt and Rib smoke (In progress)
- 60 Pounds Of Butt... Assassin Style
- Something different for me...
- Best wifi/Bluetooth/wireless temp monitor device?
- Smoked some Side Ribs
- Semi-Live Beef Rib Cook
- Four Pepper Venison Kabobs
- vertical offset on CL
- bacon wrapped stuffed chicken breast
- Pork Loin Two Ways
- Scary Canadian Beef Prices
- Eye of Round Roast
- My First Attempt at Chuckies...
- Cast iron got rancid
- Pork "Scratchings"
- Yellowtail
- First short ribs
- Dad's 85th B Day and a fairly full 007 Version 1.0
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