View Full Version : Q-talk
- Hatch Chile Smothered Burger
- A rotisserie for BGE XL, does it exist?
- Kingsford mesquite Charcoal vs lump in Pitmaker
- Best way to cook largemouth bass?
- Southern Cast Iron Magazine
- What bacon should be
- RF or Traditional with plates
- Need the brethren to help spend money
- UDS build, concave bottom question
- Advise... Santa Maria Rotisserie conversion
- Excess Amounts of Apple Tree Wood
- how fast will 20, pound and a half chunks of pork cook
- What accessories on a humpherys?
- Pizza on the que, help!
- "And now something completely different" dinner
- Jim's Original Chicago Style Bone-In Pork Chop Sandwich
- HELP Some idiot fell asleep cooking a brisket
- Sell by versus Use or freeze by
- Costco / Swift Premium St. Louis Spares
- Benefit of a Santa Maria grill over a regular Kettle?
- A proper egg salad breakfast
- Smoker recommendation for a friend
- Hatch Chile Casserole
- Got a Humphrey's Pint and have some questions
- Where can I buy Picanha
- BBQ Catering in Dubuque Iowa?
- Somebody push me over the edge please!!!
- New Humphrey's Pint and I need help
- Ivation Extended Wireless Thermometer on sale: $40
- Never brined a chicken... Give me your best brine recipe
- How do you butcher to make boneless ribs?
- Thought I would give it a whirl
- Will Feta Cheese melt in the smoker?
- Hatch peppers - beginning to end (w/pics)
- Help me decide please
- Info on a new to me Bandera
- Beef Ribs at Restaurant Depot
- Firecraft Q450
- 4 lb boneless Pork Butt - first attempt. help
- Bayou Jacks In Roanoak TX
- Burnt Ends
- Thank you Owens BBQ
- Should I pull the trigger on Weber Genesis ?
- Anova Brisket
- First vortex cook
- Pit builder in Hudson Valley (NY) area?
- favorite uses for left over steak?
- Help me choose a wifi automatic temp controller, help me spend some $
- Chicken Breast Injections- Is There A Technique?
- Heavier smoke flavor: charcoal smoker VS stickburner
- Hoisin Ginger Burgers
- Loaf Pan Chicken question
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Brisket- Au jus is my favorite- but I like bark too!
- jalapeno poppers
- Offset Firebox: How big is too big?
- Different bbq electronic minder quesrions
- Pork Burnt Ends?
- Franklin Bbq brisket take 2
- Freezing cryo brisket question??
- To grind or not to grind?
- Gyros four different ways
- Pork Belly for Bacon
- Steaks, Tators and Corn
- Slow Cook?
- Show pics of the ugliest smokers ever
- Any go to FAQ on PBC? Thinking of selling GMG JB
- Fire and Ice Pickles
- Need advice shipping frozen Q
- Maiden Voyage party cook on my 120gal build!!
- Green Chile Cheese Shrimp N Grits- NOT
- 17 LB. Brisket.. tonight or tomorrow morning?
- Great service from Thermoworks
- Early 1960's Glen Blue Weber & Glen Blue Roti....With Pr0n
- Beaufort, SC Walmart
- Leftover Q anybody?
- Another pork belly on the Joe Jr
- Cooking on a Deck
- BJ's Brisket
- Set up and smoking in Baton Rouge for flood victims
- Fat INSIDE The Fire
- Operation BBQ Relief needs our help!!!
- Brisket stall at 145?
- Box smoker advice
- Bacon-Breakfast Salad- Olympic Golf
- Coolapeno variety of Jalapeņo
- Hoisin, Fish Sauce, Sesame Oil Injected Brisket (Ongoing)
- 15.7# Choice brisket cook - Pr0n
- Brisket Question 2!
- Rotisserie Chicken- why?
- Used Old Country Wrangler - Deal??
- Costco Prime Packer Brisket 2.99/lb
- Pork shanks - what to do?
- Project Smoke's "Brisket on the Bone"
- First Chuck Roast on the WSCG
- Hanging Ribs in the WSM
- Cabela's stuffer
- Smoking pork belly!
- Meat shopping - Port Huron MI
- Raise your hand if you like bone in Loin CSR's
- Trying something new,,,
- Steven Raichlen's Project Smoke: Bird meets smoke
- A Very Cool Brethren Tale....
- Rib rack recommendations
- Another weekend of ribs. This time baby backs over hickory.
- WSM 14.5 Super Sale
- First Spatchcock Yardbird on BGE
- I'm through- exciting but sad
- Another WalMart Deal - Eden Prairie, MN
- Anyone else have this experience...
- Sweet and spicy pork.... PRON
- Roasting some hatch chiles on the Ranch kettle
- Simple Pulled Pork Question
- Injecting Ribs
- Leg quarters on Lang
- It's a rib kinda night
- When does Target start clearing out the Webers?
- New Braunfels Smoker
- Lang 48 Pork Butt Cook
- 2 Chuck Roasts just hit the Egg..
- Weber Kettle Find
- Brisket is what I love about Sunday's
- Pizza Cooked on a Screen
- Smoker builders: need advice on weld placement
- COBB PREMIER with Bag & Roast Rack for $99
- Brick Oven
- Thinking of getting a Bandera smoker, what say you?
- Water in UDS
- Dirty Girls....(with pics)
- Roasted Chicken on the Weber - 24 hour Dry Brine!
- Walmart Closeouts- Texas Panhandle Brethren
- Short Ribs on the Egg!
- Eye of Round cook.
- Conversion question
- Bad taste creosote in UDS
- Hatch green chile ideas.
- Chicken Alfredo Pizza UDS w Pr0n
- Big A$$ Boneless Chicken - Experimental
- Chorizo Con Huevos; W/Argentine Sausage (Chorizo), Hatch Chiles and Heirloom Tomatoes
- Cut resistant gloves
- Since the Egg was fired up anyway...
- Which Cooker- What meat.
- Thighs, Shrooms and Rice
- Peach Flavored BBQ Loin Back Ribs
- Wings and Lasagne
- Sausage take 2
- BBQ chicken and burgers on the 1968 Weber Chestnut Sequoia
- Dinner on the Camp Chef flat top.
- Roti ribs and scotch eggs
- brethren being brethren story,and my version of Steve Raichlen's version of a McRib
- Cuban Burger
- 2 Pizzas for Dinner on the Egg
- Grilled Chicken with Salsa Verde
- The older you get, the more expensive your toys get...
- Hasty Bake
- Saucy Italian Sausage Pizza
- A little deep dish on the Komodo Kamado
- First pizza on my WSCG
- Datura Dr. Block Party lots of pRoN
- Brisket source in SF Bay Area
- Loaf Pan Chicken.
- Brisket... Beef ribs... Butts.. Chicken and more.. What I do with left over brisket
- 1rst Packer on the Joe, No Stall ?
- Cook thread: Irish Coffee Pork Tenderloin on the kettle
- Brisky Monday
- Central Illinois Meat help?
- M1 smoker from M Grills -- First Impressions
- I am complete
- Weekend Ribs
- Homebrew warmer or holding oven
- A few of my favorite things...
- Place to buy a brisket and dry ice in Denton TX?
- Stabilizer Jacks for trailer?
- Pork Tenderloin Confit
- What's the big deal with Hatch Chile's
- Post your favorite Hatch Chile Recipes here
- best vertical smoker
- More kabob talk
- This is how I see the brethren
- Avocado would: how long does it take to cure, if it can be?
- Building/Managing a fire (WSCG but not limited to)
- Half hog advice
- Best Brisket I've ever made!
- Pulled Beef Cook.
- Eating tofu tonight......there I said it!
- Farker Flu
- Brand new 14.5"wsm, with 1st cook!
- 10 racks of spares on the Lang 84 deluxe this weekend
- Flavor discussion
- Pork Tenderloins on the Grill
- lovin the cheese
- Shopping Cart UDS
- Stuffed Pork Tenderloin
- Pork Tenderloin.... Santa Maria
- Hatch green chile pork tenderloin. Mucho pron!
- I cant get Hatch peppers but I can get poblano
- First pork butt smoke.
- Pork Tenderloin with Triple 9 Swine Rub and Glaze w/PRON
- Pork Butt Prices
- Pork Fried Rice
- Butt Rub!
- Places to find 55 gallon drums
- Question on smoker
- Background info on Hatch NM Green Chile
- Tri Tip
- Starting the patio build
- Try Some New Rubs & Sauces Farkers! FREE shipping @ BPS & Firecraft
- Pork Burnt Ends Today (PrOn coming soon)
- Draft Door w/Screen for BGE-which one for UDS?
- Poblano in a fatty question....
- Picked up my New Lang 36 stretch yesterday
- And the bride said...
- The best veggies for grilling ?
- A day in the life of...
- Hanging half a Loin in the WSM
- Hot and fast pork butt
- New Restaurant Depot in San Marcos. Yay!
- Bride playing with my Blackstone
- Assassin grills
- Kings ford Lump Briquettes?
- Texas Ruined Me.
- First Salmon Cook On BGE
- After a dissapointing day...
- Working the Camp Chef flat top griddle
- Special sauce etc...needed for crisp poultry skin?
- Third Brisket in 6 Weeks
- Hooters Daytona Wings
- Kamado Joe "Big Joe" on sale at Costco for like $1199
- Asian Street Food. Lechon Manok (Philippines)
- Operation BBQ Relief in Louisiana PRON heavy
- To wrap or not to wrap
- Myron Mixon V9 or Stumps XL Baby?
- How do I know my bacon cure is done?
- Rotisserie Cornell Chicken
- The Shirley Survived the Flood: First Cook PRON
- I'm building a second UDS
- My first Smoker
- Poor Man's Meal
- smoked meatball sammies & Schweineschnitzel
- Weekly Prices at GFS in Pgh. What are they like where you're at.
- Can't get away from tacos
- Grilled bacon & cheese & tomato basil soup....on the smoker!
- Leftover Brisket 2 Ways (Lasagna & Curry Grits)
- Blues Hog 50/50 Mix Chicken Legs
- Warmer for Resting
- Kettles for half price
- New grill/smoker
- Stubbs charcoal on sale (Lowes Home Improvement)
- Bacon WCSG
- Brisket this weekend
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