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  1. Vortex for Primo xl
  2. Bride let me down--
  3. I threw some bones at the out-laws...
  4. Reheating pulled pork
  5. Broken pipe underneath BBQ, need repair advice
  6. Smoking some Pork Belly and a Chuckie
  7. Air Intake for Offset Under the Fire
  8. Fishy smelling cooker- some can some can't
  9. Seasoning stix
  10. Wal-Mart is Killing Me
  11. No work today....let's BBQ!
  12. Cooked for Family Get Together
  13. MIL 84th B-day today...tederloins
  14. jally poppers
  15. Question about the Weber Q
  16. My smoker build #2
  17. New Toy
  18. Italian Night! Pron..O!
  19. Pork Steak HELP!!!!
  20. Left over Brisket Stuffed Peppers!
  21. Makin Bacon
  22. Need advice for a cinder block pit
  23. Carbon knife care
  24. Bass & BBQ
  25. Hatch! ahh ahhhhhhhhhhhhhhh!!!
  26. Smoked Capicola
  27. Using Two Grates On A Drum?
  28. Check my math
  29. High Protein breakfast
  30. On the Menu Today.....Brisket!
  31. Smashburger press?
  32. New smoker break in
  33. Sonoran Hot Dogs
  34. 20160808 Brisket
  35. BBQ trailer tags??
  36. Leveling a Blackstone 1554 (36") griddle
  37. Stand alone or lean to style bbq shelter?
  38. Yard Bird Roti Cook w/ No Forks Experiment
  39. Brine question
  40. Finally tamed the beast - Chicken wings & Loaded potato's
  41. Talk to me about Injections
  42. Y e S it's another one....
  43. Cubed Pork Belly, Ideas Please!
  44. 16 Adams 16 Adams...SoCal brethren
  45. Upgrade to dedicated meat grinder.. will I notice the difference?
  46. Simple but delicious
  47. First Timer over here...
  48. Smoked Salmon help needed
  49. Im torn on this Bandera?
  50. Anova WiFi Sous Vide Precision Cooker $149
  51. Another Brethren taking the plunge on an M1 Smoker
  52. Bluefin
  53. Stainless or not to stainless....that's my ?
  54. Tri-Tip Question.
  55. Will a Weber Smoker Lid fit on a Kettle???
  56. short ribs... also, no search in these forums?
  57. Lunch for the boys
  58. Changing of the Wood!!!
  59. Blues Hog fans--if you've got a WorldMarket near you
  60. Restaurant Depot
  61. Wedding cook! How much food?
  62. Peaches!
  63. Open Fire cooking
  64. If you like Pepper Stout Beef....
  65. Brethren spirit
  66. XXHot Green Chile Chopped smoked brisket quesadilla
  67. Candied Pecans with a Spectacular View of the Sierra Escarpment!
  68. Another Hatch Chile Post...... and some sauce
  69. Indoor Smoking
  70. Dinner tonight
  71. Jamaican Jerked Pork Tenderloin ala Phrasty on a bed of Chayote Lime Salsa
  72. Pecan Wood?
  73. WSCG Question
  74. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  75. And now for something completely different...
  76. 25lb suckling on the Lang. Help!
  77. Asking for sauce recommendation
  78. Little lunch for the concrete guys
  79. Twin Cities Costco
  80. New guy from Kansas City!
  81. Not feeling it today... (Now with PRON)
  82. A Short Hot and Fast
  83. Ribs question
  84. YIKES! New 42" Komodo Kamado
  85. Smithfield Fresh Pork spareribs
  86. Best way to tenderize sirloin tip steak ?
  87. Best smelling wood to add to a charcoal grill, and where to get it ?
  88. Pork loin brine.
  89. Best non-spicy steak rub ?
  90. Going To See What All The Hype Is About With Oakridge Rubs
  91. Need to clean out the freezer
  92. *** Throwdown Update: Pork Tenderloin All Month + Tortillas ending soon & our FIRST EVER Chicken Breast Throwdown!
  93. Bone in pork butt cook tonight.
  94. Meatloaf + Babyback ribs Vertical offset
  95. meat thermometers
  96. 1st Time Pork Shoulder Question
  97. Injector cleaning and useage
  98. Noticed there are lots of new members who are new to BBQ
  99. Premature Brisket
  100. TBS wood and Tnx
  101. Pork Loin Taco Wheel Mexican Breakfast!
  102. Ribs, Sausage, and Ping Pong
  103. I need a wireless thermometer for the Shirley
  104. Rib-Eye, Shrimp and Garlic Toast
  105. bacon knots
  106. No Carbs, NOLA Style
  107. 2016-08-12 Boston Butt 18 hours smoked !!
  108. Mild, Medium or Hot Hatch Chile Question
  109. Baptism rin cook
  110. Advice on Eye Round - Deli Style Roast Beef - Rotisserie
  111. Inaugural smoking..
  112. Shirley Fab prep: how long to season wood?
  113. Guess What's Cookin
  114. How to best prep/serve breakfast sausage for snacks?
  115. Roasting Hatches again
  116. Brisket question
  117. Today's Cook, SMH
  118. Not Paella in a Paella [pic heavy start to finish
  119. Ruth Chris says its National filet day.....
  120. Nothing to see here.....Chicken? What Chicken?
  121. half chickens and pork shoulder on the vertical!
  122. Failure to launch. A 007 pizza cook
  123. Can you freeze pig candy?
  124. Killing'em with kindness.(LIVE)
  125. Country Style Ribs on the WSCG
  126. Let the games begin
  127. Big Bob Gibson potato salad. Help!
  128. Jalapeno Bacon...
  129. Applewood Smoked Spare Ribs
  130. Brisket trimming video
  131. Jammin' Jalepeno sauce
  132. 2lb Bone in ribeye...reverse seare cook.
  133. Summer Brisket BBQ with friends
  134. Probing brisket for tenderness question
  135. Korean BBQ Inspired Dinner
  136. Some salmon recipes
  137. Double-Layer Blue Corn Steak Tacos
  138. Sonny's BBQ Brisket Advertisement During Olympic Coverage
  139. Replacing a Grill Head
  140. Tomahawk steak for lunch !
  141. Cleaning the smoker
  142. Rib Day. Dino Bones on the WSM 22
  143. What would you call these?
  144. Anyone know anything about these.....
  145. grilled chicken quesadilla
  146. Starting the 20 Series Offset Build(s)
  147. Pit Barrel Cooker - PBC First Cook
  148. Texas pharkers: cheap brisket at HEB!
  149. Pork loin
  150. Seasoning the Shirley today
  151. Grilled Pepper Jack Turkey Melt
  152. Spinnin a Chicken
  153. Cured smoked turkey breast
  154. Pork tenderloin and smoked German potato salad
  155. What happened to the Thermoworks Blue Therm Duo
  156. Pork 'N Buns
  157. Buckboard Bacon
  158. A little workout for the LSG....
  159. Kissed by the flame
  160. Hodge Podge Dinner
  161. Long Island: BBQ for 1000 Vets
  162. first smoke in almost a year, pr0n coming shortly
  163. Pepper Stout Chuck and Round
  164. Help! Building a battery box to power DigiQ
  165. Santa Maria Sesame Ginger Pork Tenderloin?
  166. PBC Spare Ribs
  167. PIT BOSS 820 reviews
  168. Another rib cook on the PBC
  169. Beef plate ribs on the M1
  170. Enchiladas Verda con Pollo con elote y sandía salid
  171. Looking for a high quality Bandera made in the USA.
  172. Our Best brisket so far. Hot and fast.
  173. Hatch Chile Verde Burrito - Burning Love!
  174. Thermopop $15
  175. Anyone have a good gyro recipe?
  176. Yet another use for the Shirley warmer
  177. Harvesting & aging wood
  178. Sausage casings?
  179. Pulled the trigger on a CTO-DW Ole Hickory
  180. Another cookbook heads up.....Pure Pork Awesomeness
  181. Hatch Chile weekend cooks
  182. Brazilian BBQ
  183. Hatch green chilie chicken enchilada
  184. Premature De thaw...No MNF
  185. Tamales
  186. Nailed Some Ribs this Weekend on my kettle with Stubbs Charcoal
  187. POLL: Your favorite smoking wood
  188. Used Grill Score - I Think
  189. A No Fuss Brisket and a 16Adams Inspired Cook
  190. Beans, Chile, and Deconstructed Chile Relleno
  191. A General Tso Salmon (Big Thanks to Brethren Kapn)
  192. Redemption Ribs w/pron heavy tutorial
  193. Back to School...Pastrami
  194. Salisbury Steak Burger!!
  195. Barbacoa Style Beef Short Rib Tacos & Taquitos
  196. Blackstone Charcoal Grill, Barbecue, Smoker, With Automatic Rotisserie on Sale for $92!!!
  197. Sound the horns! Prospero the YS 1500 is here!
  198. Self Basting St Louis Ribs w/ Taco Seasoned Pork Loin Poblanos
  199. UPS brought me a hawg leg!
  200. My Craigslist score for the month.
  201. Gave in and Bought A Highland
  202. heat diffuser in uds
  203. Buffalo chicken banana peppers
  204. Restaurant Depot in Minneapolis - Anything special there?
  205. Success at last!!!
  206. Linguica, Brazilian pork sausage
  207. Another newbie Q
  208. If leftovers were this good...
  209. Cape Cod
  210. Pueblo Green Chile
  211. Brisket for burgers.
  212. DIY temp controller
  213. A Sucklebuster Wing Taste Test
  214. Freezing the Hatch Chile?
  215. Seasoning a New Stickburner
  216. Tuesday pics
  217. Crockpot- it's not just for ribs anymore
  218. Kamado Joe JoeTisserie
  219. Eye of the round steak,how to ??
  220. How to use baking soda to make your meat more tender
  221. New Sauce.....
  222. But mom...everyone else is cooking ribs!!!
  223. Lowes rub's and sauces on sale !
  224. SOme ribs and chicken...
  225. Temperature out of control (Help)
  226. Grilled Shrimp Enchiladas {Pron}
  227. Pork Belly question?
  228. Use a meat probe in the "pit" side of a Maverick 732
  229. Another Lang
  230. Rocket stove prime cap of ribeye, rare of course
  231. Grilled seafood
  232. Making a juicier PSB with top sirloin roast
  233. Best All-purpose Rub
  234. WSM 22.5 gasket and door question
  235. Blackstone and/or rocket stove
  236. Cheap Steaks, Top Sirloin or Flat Iron
  237. Did some smoking while at the cottage
  238. Did some smoking while at the cottage
  239. Rotisserie: charcoal or gas?
  240. Texas BBQ rubs
  241. Plan & soliciting feedback for big weekend cook
  242. Patty Melts - Three Different Versions!
  243. Ribeye on the Weber 27 with the Slow N Sear
  244. Baptism Rib Cook
  245. Hey Hatch Heads, School Me Please!
  246. Sams club deal on Davy Crockett green mountain grill
  247. UDS heat deflector / drip pan / water pan size
  248. Quick and Dirty Brisket
  249. Meijer pork butt sale 0.99lb
  250. Loading up the Grocery Cart and headed to Baton Rouge