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- Reheating pulled pork
- Broken pipe underneath BBQ, need repair advice
- Smoking some Pork Belly and a Chuckie
- Air Intake for Offset Under the Fire
- Fishy smelling cooker- some can some can't
- Seasoning stix
- Wal-Mart is Killing Me
- No work today....let's BBQ!
- Cooked for Family Get Together
- MIL 84th B-day today...tederloins
- jally poppers
- Question about the Weber Q
- My smoker build #2
- New Toy
- Italian Night! Pron..O!
- Pork Steak HELP!!!!
- Left over Brisket Stuffed Peppers!
- Makin Bacon
- Need advice for a cinder block pit
- Carbon knife care
- Bass & BBQ
- Hatch! ahh ahhhhhhhhhhhhhhh!!!
- Smoked Capicola
- Using Two Grates On A Drum?
- Check my math
- High Protein breakfast
- On the Menu Today.....Brisket!
- Smashburger press?
- New smoker break in
- Sonoran Hot Dogs
- 20160808 Brisket
- BBQ trailer tags??
- Leveling a Blackstone 1554 (36") griddle
- Stand alone or lean to style bbq shelter?
- Yard Bird Roti Cook w/ No Forks Experiment
- Brine question
- Finally tamed the beast - Chicken wings & Loaded potato's
- Talk to me about Injections
- Y e S it's another one....
- Cubed Pork Belly, Ideas Please!
- 16 Adams 16 Adams...SoCal brethren
- Upgrade to dedicated meat grinder.. will I notice the difference?
- Simple but delicious
- First Timer over here...
- Smoked Salmon help needed
- Im torn on this Bandera?
- Anova WiFi Sous Vide Precision Cooker $149
- Another Brethren taking the plunge on an M1 Smoker
- Bluefin
- Stainless or not to stainless....that's my ?
- Tri-Tip Question.
- Will a Weber Smoker Lid fit on a Kettle???
- short ribs... also, no search in these forums?
- Lunch for the boys
- Changing of the Wood!!!
- Blues Hog fans--if you've got a WorldMarket near you
- Restaurant Depot
- Wedding cook! How much food?
- Peaches!
- Open Fire cooking
- If you like Pepper Stout Beef....
- Brethren spirit
- XXHot Green Chile Chopped smoked brisket quesadilla
- Candied Pecans with a Spectacular View of the Sierra Escarpment!
- Another Hatch Chile Post...... and some sauce
- Indoor Smoking
- Dinner tonight
- Jamaican Jerked Pork Tenderloin ala Phrasty on a bed of Chayote Lime Salsa
- Pecan Wood?
- WSCG Question
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- And now for something completely different...
- 25lb suckling on the Lang. Help!
- Asking for sauce recommendation
- Little lunch for the concrete guys
- Twin Cities Costco
- New guy from Kansas City!
- Not feeling it today... (Now with PRON)
- A Short Hot and Fast
- Ribs question
- YIKES! New 42" Komodo Kamado
- Smithfield Fresh Pork spareribs
- Best way to tenderize sirloin tip steak ?
- Best smelling wood to add to a charcoal grill, and where to get it ?
- Pork loin brine.
- Best non-spicy steak rub ?
- Going To See What All The Hype Is About With Oakridge Rubs
- Need to clean out the freezer
- *** Throwdown Update: Pork Tenderloin All Month + Tortillas ending soon & our FIRST EVER Chicken Breast Throwdown!
- Bone in pork butt cook tonight.
- Meatloaf + Babyback ribs Vertical offset
- meat thermometers
- 1st Time Pork Shoulder Question
- Injector cleaning and useage
- Noticed there are lots of new members who are new to BBQ
- Premature Brisket
- TBS wood and Tnx
- Pork Loin Taco Wheel Mexican Breakfast!
- Ribs, Sausage, and Ping Pong
- I need a wireless thermometer for the Shirley
- Rib-Eye, Shrimp and Garlic Toast
- bacon knots
- No Carbs, NOLA Style
- 2016-08-12 Boston Butt 18 hours smoked !!
- Mild, Medium or Hot Hatch Chile Question
- Baptism rin cook
- Advice on Eye Round - Deli Style Roast Beef - Rotisserie
- Inaugural smoking..
- Shirley Fab prep: how long to season wood?
- Guess What's Cookin
- How to best prep/serve breakfast sausage for snacks?
- Roasting Hatches again
- Brisket question
- Today's Cook, SMH
- Not Paella in a Paella [pic heavy start to finish
- Ruth Chris says its National filet day.....
- Nothing to see here.....Chicken? What Chicken?
- half chickens and pork shoulder on the vertical!
- Failure to launch. A 007 pizza cook
- Can you freeze pig candy?
- Killing'em with kindness.(LIVE)
- Country Style Ribs on the WSCG
- Let the games begin
- Big Bob Gibson potato salad. Help!
- Jalapeno Bacon...
- Applewood Smoked Spare Ribs
- Brisket trimming video
- Jammin' Jalepeno sauce
- 2lb Bone in ribeye...reverse seare cook.
- Summer Brisket BBQ with friends
- Probing brisket for tenderness question
- Korean BBQ Inspired Dinner
- Some salmon recipes
- Double-Layer Blue Corn Steak Tacos
- Sonny's BBQ Brisket Advertisement During Olympic Coverage
- Replacing a Grill Head
- Tomahawk steak for lunch !
- Cleaning the smoker
- Rib Day. Dino Bones on the WSM 22
- What would you call these?
- Anyone know anything about these.....
- grilled chicken quesadilla
- Starting the 20 Series Offset Build(s)
- Pit Barrel Cooker - PBC First Cook
- Texas pharkers: cheap brisket at HEB!
- Pork loin
- Seasoning the Shirley today
- Grilled Pepper Jack Turkey Melt
- Spinnin a Chicken
- Cured smoked turkey breast
- Pork tenderloin and smoked German potato salad
- What happened to the Thermoworks Blue Therm Duo
- Pork 'N Buns
- Buckboard Bacon
- A little workout for the LSG....
- Kissed by the flame
- Hodge Podge Dinner
- Long Island: BBQ for 1000 Vets
- first smoke in almost a year, pr0n coming shortly
- Pepper Stout Chuck and Round
- Help! Building a battery box to power DigiQ
- Santa Maria Sesame Ginger Pork Tenderloin?
- PBC Spare Ribs
- PIT BOSS 820 reviews
- Another rib cook on the PBC
- Beef plate ribs on the M1
- Enchiladas Verda con Pollo con elote y sandía salid
- Looking for a high quality Bandera made in the USA.
- Our Best brisket so far. Hot and fast.
- Hatch Chile Verde Burrito - Burning Love!
- Thermopop $15
- Anyone have a good gyro recipe?
- Yet another use for the Shirley warmer
- Harvesting & aging wood
- Sausage casings?
- Pulled the trigger on a CTO-DW Ole Hickory
- Another cookbook heads up.....Pure Pork Awesomeness
- Hatch Chile weekend cooks
- Brazilian BBQ
- Hatch green chilie chicken enchilada
- Premature De thaw...No MNF
- Tamales
- Nailed Some Ribs this Weekend on my kettle with Stubbs Charcoal
- POLL: Your favorite smoking wood
- Used Grill Score - I Think
- A No Fuss Brisket and a 16Adams Inspired Cook
- Beans, Chile, and Deconstructed Chile Relleno
- A General Tso Salmon (Big Thanks to Brethren Kapn)
- Redemption Ribs w/pron heavy tutorial
- Back to School...Pastrami
- Salisbury Steak Burger!!
- Barbacoa Style Beef Short Rib Tacos & Taquitos
- Blackstone Charcoal Grill, Barbecue, Smoker, With Automatic Rotisserie on Sale for $92!!!
- Sound the horns! Prospero the YS 1500 is here!
- Self Basting St Louis Ribs w/ Taco Seasoned Pork Loin Poblanos
- UPS brought me a hawg leg!
- My Craigslist score for the month.
- Gave in and Bought A Highland
- heat diffuser in uds
- Buffalo chicken banana peppers
- Restaurant Depot in Minneapolis - Anything special there?
- Success at last!!!
- Linguica, Brazilian pork sausage
- Another newbie Q
- If leftovers were this good...
- Cape Cod
- Pueblo Green Chile
- Brisket for burgers.
- DIY temp controller
- A Sucklebuster Wing Taste Test
- Freezing the Hatch Chile?
- Seasoning a New Stickburner
- Tuesday pics
- Crockpot- it's not just for ribs anymore
- Kamado Joe JoeTisserie
- Eye of the round steak,how to ??
- How to use baking soda to make your meat more tender
- New Sauce.....
- But mom...everyone else is cooking ribs!!!
- Lowes rub's and sauces on sale !
- SOme ribs and chicken...
- Temperature out of control (Help)
- Grilled Shrimp Enchiladas {Pron}
- Pork Belly question?
- Use a meat probe in the "pit" side of a Maverick 732
- Another Lang
- Rocket stove prime cap of ribeye, rare of course
- Grilled seafood
- Making a juicier PSB with top sirloin roast
- Best All-purpose Rub
- WSM 22.5 gasket and door question
- Blackstone and/or rocket stove
- Cheap Steaks, Top Sirloin or Flat Iron
- Did some smoking while at the cottage
- Did some smoking while at the cottage
- Rotisserie: charcoal or gas?
- Texas BBQ rubs
- Plan & soliciting feedback for big weekend cook
- Patty Melts - Three Different Versions!
- Ribeye on the Weber 27 with the Slow N Sear
- Baptism Rib Cook
- Hey Hatch Heads, School Me Please!
- Sams club deal on Davy Crockett green mountain grill
- UDS heat deflector / drip pan / water pan size
- Quick and Dirty Brisket
- Meijer pork butt sale 0.99lb
- Loading up the Grocery Cart and headed to Baton Rouge
- Bride wants a shoulder to lean on
- bludawg method and kamado question..
- Hitting the road with the Mini WSM!!! Continuing.. : Quick Type Meal advice?
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