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- Yoder ys1500 questions
- My version of chicken tikka masala
- Tatonka dust + wings
- Spog
- Couple pizzas in the bakerstone
- Vortex wings
- Themometer
- How awesome is my wife?
- help with SRF wagyu brisket
- Who's got a good smoked mac & cheese recipe?
- Worked a Brethren mention into an article in the OC Register
- First cook on my first smoker
- Stubbs v. Royal Oak Briquettes
- Old Country Pecos vs Wrangler vs OKjoe Highlander vs Longhorn
- Kingsford Charcoal at Walmart
- tri-tip before the rain storm
- Fixin to let my Meat loaf
- Portable charcoal Grill
- Walter Reed BBQ for Warriors and Families
- Que In The Lou
- Chicken cooker
- First wsm cook
- Sale on Head Country and Blue's Hog BBQ Sauces.
- First time mini wsm
- First time to use my mini wsm
- How and when to do burnt ends with the bludawg recipe?
- Charcoal score
- Grilled Pulled Chicken Sliders on Jalapeno Hawaiian Rolls
- Brisket temps
- Freeze dry your Q
- Opinions needed: 20" vs 24" offsets stick burner
- Lechon Baboy. Whole hog roast in the Philippines
- How many smoker do you have and why?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- First big cook on my new M1. Timing question.
- Thermapen MK4 sale Black & White only $84.15
- Just another fatty on another wsm (+chimney hack!)
- First time t bone
- Applesauce
- best commercial smokers?
- Chargriller Akorn to supplement a Performer?
- Lets talk yard bird n brine
- Short ribs today (pics) on the 26.75 kettle
- Brethren Love...
- Laredo Lump Charcoal - any experiences?
- Jethros BBQ IOWA Challenge Pron I failed lol
- Get GrillGrates on sale and help OBR...
- 22.5" Dome Lids ??? Any Source?
- Brisket and a picnic on my WSM
- Dehydrator and home made rub q's
- 2 briskets on one rack of a uds?
- Where are the Rotisserie Blackstoners?
- Mini wsm 2nd cook
- What does this look like? :)
- WSM thermometer upgrade question
- Kingsford professional on clearance
- Kicking Off Friday Night Lights: Hatch Chile Chop
- Harvest Brined Pork Tenderloin w/Balsamic Glaze
- Generosity of the brethren.....
- Shout out to Owens BBQ
- BBQ Cook off in the Bay Area, California.
- London broil
- My son cleaned me out!
- Outdoor patio designs and shapes
- Help with bbq themometers
- New Lang-Finally!
- Royal Oak Lump $4.99
- Help
- Pizza FAIL !!!!
- SPOG if dry brined brisket?
- Red Cross meal vs Operation BBQ Relief meal
- Yoder YS480 - Any thoughts / Experience??
- Hatch chile question?
- what food takes you back?
- Just ordered Hatch Chiles-Now What
- Plowboys Yardbird on Clearance at Academy
- 3-2-1 For Country Style Ribs
- If you like the Genesis...
- No need to wear gloves he said.......
- Oklahoma Joe Offet Mods
- Transporting BBQ on a Plane?
- Call me a mixologist...Weekend meal # All Major food groups
- Got my batch of Hatch!
- Smoking boudin?
- Happy to say.....the time has come!!!
- My version of Nashville chicken
- Probe placement?
- This "TX wagyu" has me convinced
- Family FF Draft party cook questions.
- Need Help on my New Vault Cabinet Smoker
- Brinkmann trailmaster ???
- Kung Pao Chicken
- It was a cowboy cooking kinda day!
- You guys and your mac n cheese recipes
- Teriyaki Pork Tenderloin
- Tiny brisket, tri tip and roast smoking times
- Smoked Chuck (and a couple of meals)
- How do you clean and season a new smoker?
- Late night Hatch Rellano
- Backwood smoker for commercial use
- Judging Guide for Charity Event
- If you had free BBQ fuel would you cook more?
- Yet another buckboard bacon thread
- Temp Gauges - Tel-tru or others?
- 20160826 Tbone steaks sous vide
- Simple Hot and Fast Pulled Pork
- Final day of "vacation" cook! Pork butts & Ham
- WSM 14" access door size?
- How long will roasted hatch keep in the fridge?
- Holding vs. Resting Brisket
- Bacon-wrapped Stuffed Pork Tenderloin
- Homemade Bacon, hatch chile, and breakfest!!
- Stuffed breast...green chili
- Yoder Kingman
- Beef Ribs & Roasted Potato Salad Sunday
- Reuben Venison Brats 'n Onion Rings
- Is it a good deal?
- SS Ball valve for intake air
- Canning Beginner Here!
- Bacon Outcome
- Blackened grouper BLT
- Home alone-Just wings.
- Rellanos Redo: carne asada style
- Chicken tonight new seasoning
- Egg in the hole burgers
- Today on the Cimmaron.
- Reverse Flow UDS........ Ummmmmm
- SirPorkALot's Naturiffic salts and the PBC - A Winning Combination!
- Quick Sunday Meal
- Big Mista on the food network tonight ( great american food truck race )
- Assassin picked up
- Oakridge Jah Love Jamaican Jerk Seasoning
- Turkey and the Vortex and a brine
- "Chain Smoker" official build
- Looking for an affordable insulated vertical smoker
- Need help on smoking my 1st hog...
- Beef Short Ribs
- Mediterranean Stuffed Tenderloin with Pomegranate Balsamic Vinegar and Dijon mustard glaze.
- Trade rounds cook...
- Chicken parm you taste so good
- Charcoal Wood or a combination of booth???
- Lodge Cast Iron- Academy Sports
- Soot?
- First Tri-Tip!
- Expensive Propane Tank
- First Time on RF Smoker- All Wood
- I have no idea what I want out of a rib...
- Cooking on a new Weber(?)
- M1 Smoker review after first big cook.
- Blackstone Customer Support
- Its Official Shirley Order has been Placed.
- Still Searching
- Chicken Sunday
- Porco al Trapo (pork tenderloin throwdown entry)
- Camp Del Rogue...A Pictorial
- Beef and pork fat, on a stick?
- How long can a Boston Butt stay in the freezer?
- Rib advice
- Tailgating-36 inch Blackstone-Ideas
- Studying up on Franklins BBQ - A Meat Smoking Manifesto
- Got a BRISKET thats not a brisket....?
- What's your everyday, go-to bbq?
- Tips for doing pork butt on Pit Barrel Cooker
- Assassin 24 Question for owners
- Labor Day charcoal sales?
- Need help planning for a large cook
- not my first brisket, but this cook had many firsts- my brisket experiement
- Plow boys yard bird score
- Annual Family Reunion
- Cabela's sausage stuffer
- a technical Insulated Firebox Q.
- Please tell me all you know about the Red Box and Reverse Flow Verticals?
- Dumb question: where to buy cheap smoking wood?
- Upcoming pork butt sale at Bi-Lo
- Broke in the Big Joe
- Picnic - Rind on or off?
- Will a UDS make 550* ?
- Lump smoke
- How To Cut Up A Pork Loin, W/Country Style Ribs
- Chicken Flavored Baked Beans
- Beef, but not brisket
- A Southern Boy Cooks a California Tri-Tip
- Cutest Kid Ever Eating Ribs (Video Link)
- Rat's famous pork tenderloin recipe
- New smoker trailer
- What remote thermometer are people using nowadays?
- Katsuobushi Kezuriki for Katsuobushi (dried bonito).
- St. Louis Style Pork Steaks and Pork Chops... (Brethren Gift)
- Skid Wood Rack
- I need firewood in Sioux Falls, SD!!
- Dinner for the 911 center
- Cowboy Burgers
- Due Buoi Spatula Set
- Caster wheel question
- Any Idea what this is?
- Eye on a Bandera
- Smoked Pork-Green Chile Stew
- Bubba Jax Pits?
- Prime packer briskets- will it keep?
- Chucky is good chucky is wise
- High Heat Grill Roasted Chicken
- Thickening Sauce with
- Beef shoulder roast W/ other goodies... 007 Live cook
- Just a friendly reminder!
- Rib sauce
- Stoker controllers
- Marinated Tri Tip with pRoN
- Shroom bombs! Thanks wolfpit!
- Selecting a drum for a UDS.
- Creamy slaw
- Pizza in a stick burner sounds like a pretty good idea...
- 40 Day Aged Steak.
- Pitmaster IQ temperature probes
- A Couple More Bacon Questions
- Another Tree Identification Thread
- Grass Fed - Corn Fed - Preference?
- How much smoke for BRISKET ?
- Who loves their cast iron cookware?
- Bear meat?
- Primo Oval XL- Sun is out- time to cook
- Sprouts has T Bone and Porterhouse for 5.99 lb
- Crazy Smoker finds
- Gathering Info for Next CL Unicorn: Hobart - or Berkel - Slicer
- Natural Swift Premium ribs!
- Pork sales
- Michigan Brisket
- Look what just came in the mail.
- Corn Bread Ice Cream Sandwiches
- Thermoworks 15% sitewide again.
- Where do you guys empty your water pan?
- My new setup
- simple wings made on a homemade copycat vortex
- So I was asked to cook for a cousin's wedding.
- Any Tasso Recipe Suggestions?
- Sous Vide
- New Blackstone 36 griddle
- First brisket on my UDS
- New cover for the Lang
- Sausage casing issue's
- Smoker covers
- Bacon wrapped stuffed bell peppers
- KettlePizza 25% Off Discount
- Suggestions for Sausage on Smoker
- Has anyone burned with teak
- Crazy How The Weather Changes Things
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Burnt ends for 100?
- Q Sauce glaze when grilling steaks/burgers
- Costco Prime Packer Today
- Just roasted first batch ever of Hatch Chilies
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