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- Bacon Wrapped Dove's
- Picked up a new toy!
- Wood - but mostly Rubs
- Spiders in my gasser!
- Grilled Beef Tenderloin with Grilled Veggies
- Brisket rub overnight ok?
- 16Adams or Anyone else - Hatch Chile sauce
- Briskets On Sale at HEB!
- BBQ Guru On A Lone Star Grillz Horizontal Pipe Smoker
- Building a brick pit
- Horseradish Cheddar Cheese (I don't often get excited)
- Long Island: Thanksgiving Smoking
- Bone in country style rib's
- Injection for chicken
- Labor Day ribs
- Zip-Loc Vaccum bags
- Are country ribs and Dino ribs the same
- Shack Attack: The Rest of the Story
- Saturday Pig Head, A Few Squirrels, Brisket, Sausage & Rib Tips
- Kingsford Sale!!
- Brisket and Beef Ribs
- Ole Hickory direct?
- Brisket and Butt on the Shirley
- Pit Style Beef Breakfast Wheel ***Go to Show***
- firebox water heater
- BBQ Shed Build (Pron)
- Dry brining questions...
- Stacking meat
- Earthquake Sale- Hatch Green Chile
- Problems with Maverick
- Got my Shirley
- Food Truck Race With Big Mista Replays At 5 Eastern
- I, uhm, got a vacuvita (food vacuum system)
- Ready to go
- Turkey Breast question
- Baked beans
- Since you need stuff to go with meat
- Wood for my Lang
- Grand theft salmon!
- Popper type of day. Pron
- Huge Pork Shoulder What To Do?
- GAH! Fire!
- Hot Green Chile Rib Eye Gig Em Aggie nachos
- First cook done
- Fire went out
- Mixon H20 Smoker thoughts?
- Labor day weekend cook on the Lang 84
- Weber Summit Charcoal Grill vs 27" Kettle with Slow'nSear- Which makes better pulled pork?? (video)
- Cooking a jambalaya for the relief efforts down here in south louisiana
- Tips for country style pork ribs?
- Sunday/Funday w/a briskie...
- My 1st hog on the new Shirley !!
- Cutting chops from a boneless loin / marinade ideas?
- Blues hog bbq sauce.
- Traeger temperature question.
- Brisket with teriyaki injection/brine, heresy??
- Tips for beans
- How often do you find a bug?
- Tasso, Is It Really This Easy!
- Brisket Probing Video - Doneness Description
- My first Q trailer build.
- Labor Day BBQ Vertical offset Simi-live cook!
- Cooking low question
- My 3 Favorite BBQ Books
- A Tale of Two Fattys-
- PBC chicken wings and full spares......oh and a depressing football day!
- Cheap Pit thermometer recomondation?
- Meatloaf, fattie and ABT's
- Full Spares - No sauce required
- Rotisserie Nathans for "non authentic" Chicago Style (Char) Hotdogs
- Flo's Mojo Spares
- WGA Charcoal
- St Louis Annual Labor Day Greek Festival
- First success with Pizza
- Creekstone Farms Shorties
- 17 pound hunk o meat
- Interesting UDS thermo readings.
- St. Louis Ribs
- Old country pecos from academy sports
- Blackstone Pizza Night! (pr0n)
- Uds questions
- Great write-upon us by J.C. Reid of the Houston Chronicle
- bacon wrapped pork loin.....mmmmm
- Uggh -Wheres the "my UDS cant make a ring" thread
- Weber 14.5
- Overnight Zen with my Shirley
- Brisket and a Butt on the OC Wrangler
- How would you go about cutting open a drum that last contained Ethyl Alcohol?
- Monday Select Brisket Cook
- It's time to update show your smokers!!!
- Beacon Ceramic Grill with stand, Red or Black $219.99
- ITS ALIVE!! Chain Smoker first cook
- Traditional Virginia calzones on ECB
- Ribs and bacon explosion
- Crock smoker?
- My first overnighter pork butt
- Labor Day Weekend: Beef Short Ribs on the Ugly Drum Smoker! (Pr0n)
- Beef Ribs cooked Texas Style
- Baby Back ribs
- Brisket on my Weber Summit Charcola Grill
- Holiday weekend multiple smoke
- Today's short plate beef ribs
- Am I the only one who doesn't pull pork?
- DIY temp controller
- Competition Ribs - Start to Finish
- Sunday Cook 1st cook on the new Lang
- Getting better on the Assassin!
- Turkey breast on kettle
- Pit Barrel Cooker PBC 3 Week Review
- Char Broil offset question
- 007 Went Vegetarian! :-)
- Foot Long Dinosaur Beef Ribs w/Pron
- New poster first cook post
- just a fatty and .....
- Labor Day BBQ Brisket (pron)
- Cheap metal basket to use for charcoal?
- Dinner: THICK Bone-in Ribeye
- Serious help. Got a large egg looking for yonder 1500
- Cinder Block Pit v UDS
- Pulled the trigger today on a PBC.
- smoker bbq combo???
- Steak and Ribs
- More wood fired baking. First calzone and more
- Bacon makin
- Steak and Broccoli on the Cue-Grill
- Backwoods Pellet Cookers
- Tomahawks from Homer
- First Ribs for Labor Day
- Labor Day
- Rescued A Poorly Cooked Brisket
- Quick Question about wood
- And the Bride said, "...."
- Vision be series kamodo on sale at Tulsa hills Sams
- First ever brisket
- Grilled Okra
- Well after much deliberation I pulled the trigger!
- Finally got it!!
- Vortex. If You Don't Have One, Get/Make One
- Slow and sear
- Losing my cheese
- Tri-Tip on the Santa Maria Grill
- My Weekend
- Reversed seared rib steak
- Gasket for Superior SS2
- Pork, Peanuts, Peppery Lime, Cilantro & Fish Sauce??
- Initials inside Yoder Kingman?
- A Couple of DO Game Hens
- La Caja China Pig Roast Help
- Slow'n Sear Vs. Slow 'N Sear Plus
- A couple of simple questions (leftover salsa and Cabinet cooking question)
- Smoked Cotto Salami
- Beef ribs
- Is it enough?
- Practicing ham on the kettle
- First UDS pork butt roast
- Spares- because Bunco women can eat
- Smoking fish for a friend
- BBQ Pit Probe Grommets
- I Farked up! ... or did I?
- Pitmaster Iq 120?
- Brainstorming Thread - Make BBQ Better
- My first real smoke.........
- Tuning Plates
- What to do with non-roasted Hatch chiles?
- Stumps Stretch question
- Vortex + Chicken wings = tons of dripping. Do you protect your kettle ??
- Assassin 24 X 48 Grill ?
- Chicken Quarters
- My first brisket and some questions.
- Solenoid valve for stoker fan build?
- Big Baby/Doubel Barrel Build
- Uds drip pan
- Brisket, Ribs and Chicken on the Chain Smoker
- Making my First Whole Hog
- New shelf for the rec tec Mini !!
- Timing help on my 1st
- Weld pics of the new pit
- Vac Packed some leftover Brisket.
- Help Needed With First Packer Brisket Cook*****
- Coat wings in a mix of rub and flour for crispyness!
- Pork quality
- Shadow's Back Up & Running in the SW!
- Minion Method or something better?
- Restaurant Depot
- Idaho Brethren, Gateways For $499
- Galvanized for Exhaust?
- Naturiffic Harvest Brine featured on live TV this morning
- What weed burner do you use?
- Assassin Ships Today!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- I done over salted my chuck
- Yoder Kingman so far
- THANK YOU "cfrazier77" !!
- Pork loin for work
- hot links
- Holding brisket tailgate advise please
- Tree ID??
- Thanks to the BBQ brethren
- Asian-ish Philly Cheese
- 007 Cooked Lasagna: W/ Spinach & Artichoke Heart
- 1 large pork butt or two smaller ones
- Smoked salmon with glaze
- A bit disappointed
- Thirdeye's Nova Lox!
- Scallop and Bacon Four Chile Rellenos
- Help with woodpile ID?
- Friday night brisket on the wsm
- Tri Tip?
- Need some guidance on smoking fish from the Bretheren...
- Texas bbq in Copenhagen
- How much to charge for racks of ribs?
- Cleaning out spice cabinet- MSU Rub
- Meatsa Palooza is ON
- Biscuit test on my Down East Beast
- KFC Chicken Sesaoning
- Pork butt live cooking question
- Brisket time and temp
- Game Day Baby Back Ribs
- 10lbs of Asian Chicken Sausage Today
- Need a 55 gallon Steel Drum cut
- Saturday rib session
- Live Cook - Learning a 22in Weber
- Baby got a face lift!
- DANG Toast!!
- Wanna see some little butts and a bunch of chicks?
- Quick uds question
- Short ribs
- Gearing Up For First Packer Brisket All Night Cook
- Grilling In My Shirley Wamer
- Picnics on special at Giant
- Vonnie's Jalapeno, Cheese, Bacon and Potatoe Pie
- Reverse flow questions,,,
- Cliff Notes of Hanging Meat Smoking
- Great Day Cookin' Ribs on the Shirley
- Sausage maker bacon cure question?
- Wscg
- My best brisket yet.
- How do you cook Venison Steak?
- 17" Cast Iron Pan Pizza on YS640 tutorial
- Is it a sin to cut your brisket down to fit on grill?
- Yaba Daba Dooo
- Opening day brisket
- new to forum
- Pull it today or wait until tomorrow ?
- Honey Sriracha Wings
- Fanned Out Ribs I Saw the Other Day
- Another run on the mini
- How long to completely shutdown WSM
- Propane ring burner advice?
- Feeling "mannish"
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