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- Have you noticed?
- Is this a liner in the barrel?
- Sunday at our house
- Being a Jerk
- Seasoning wood in greenhouse
- Tuff skin on wings!
- Jamaican Jerk Pork Tenderloin
- Just A Tip For Revesr Flow Smokers Owners
- awsome time meeting fellow brethren
- Tacos Al Pastor - See your local Mexican Grocery!
- I have a problem..
- Log splitter for near $100
- I've always wanted a food truck.....
- Brisket on the little Cobb Grill
- Smoked butterflied pork loin
- Sriracha and Bulgogi Chicken
- Tried making the "Best Ribs in the Universe" NOW WITH PRON
- Modifications for the Old Country Pecos
- Another 007 Build Thread
- Not Q but Pico de Gallo (my way)
- Carne Asada Tacos
- Hatch Chile Colorado & Mediterranean Cod Packets
- Weber Kettle Snake Method Ribs??
- Best Starting Point?
- Color starting to show up
- Pear Wood
- Sous Vide advice/question
- Whole hog on 60 inch smoker???
- Lamb roast + Naturiffic Peppery Lime = Perfection
- Fried Pork Tenderloin Sammies? Never Ever Again!
- Nor Cal Bash and some 'strangers'
- Chicken brine with table salt?
- Habanero Death Dust Popcorn!!!
- Someone played a joke
- Replace Gasser
- Upland birds on PBC
- Best way for an Iowan to get Hatch Chiles
- Wings
- 20 hour tacos
- First cook in a long time...
- Solo 418 pressure sprayer
- Shredded Pork Tacos with dirty rice
- This Hobby Changes You...
- What is a good price for a true half cord of cherry?
- Funky Pork Smell?
- Trimming a packer brisket
- Left over Brisket breakfast
- Florida Brethren in the Winter Park Area
- Pulled pork and the stall....
- Don't just cook a Ribeye, compete for the title of Ribeye Master!
- Uds done
- You want to do what?!
- Kettle plate for smoking
- Big Green Egg Fuel
- Egg Recipes Needed!
- Johnny Trigg BBQ School.
- Hold meat in cooler in hot car
- Spice Goddess - Moroccan Twist
- Brisket Question
- Cooking wood vs "smoking" wood
- my modern style Imperial kamado restoration - the "Camaro Kamado"
- Pitmaker Vault vs Offset Smoker
- Proper lump usage
- Looking For A Decent Propane Smoker
- Nekkid Fatty Challenged??? Great sale in progress
- After some deliberation, MAK 1 Star is on it's way
- New Smoker
- Humphrey's custom smoker paint job
- Lowe's Charcoal Sale
- Barn Find
- 75% split Baby Back Ribs smoke
- Damned Southern guys and your Mesquite...
- Blending wood flavors?
- Asian Market
- Effect of Elevation (Altitude) on BBQ
- Madrone wood?
- Chimayo Chile Powder
- How do you set up you kamado style cooker for a spagecock bird
- Does different woods impart different flavors to the food?
- I now have a Primo XL Oval Grill.
- New BBQ book
- Had to refocus
- Pulled Chicken Question
- Misto olive oil sprayer review
- Saw blade for mitre saw
- Grace of God and good Habits
- DIY smoker controller
- More square inches = More fun !!!
- T-bone and Ribs in a rainy day
- Multi trunk oak- good for smoking?
- Probe insulation recommendation?
- Royal Oak Briquette Sale: 24lbs for $5 at Walmart
- Mesquite Smoked Salmon Loaf
- If you could just use one wood on everything?
- Anyone have a good Tex-Mex Chile Gravy recipe?
- $1.99 Chuckies
- Duck, Leg of Lamb, and Pork Butt.....
- Welding new racks inside Backwoods???
- Good Chit Right Here
- Little red box smoker cover
- not really bbq, but smoke question
- Gimme your thoughts on this
- Any thoughts on the PK Grill?
- Tex Mex Brisket Enchiladas
- big beef rib question
- Favorite Cut to smoke?
- 4:09 AM and the brisket is on the smoker
- Has anyone used a Nordic Ware stovetop smoker?
- Big cook this weekend
- Pork Loin Help/Clarification
- Texas style brisket chili recipe
- I'm here for another year- Cheers
- Leftovers at a party? Etiquette?
- Traeger questions
- Strange Question - Split Cooking a Brisket
- Who can ID this smoker
- Jerk Shrimp & Grilled Veggies
- Yard sale copper kettle
- Any Southern hardwoods "bad" to use in a stickburner?
- Italian meat sauce on the grill with pics and recipe
- Trailer build - what would you change?
- Screw Arby's,I GOT DA MEATS
- Nothin' Fancy - Friday Ribs
- Last Weekend's Ribs
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- UDS question
- 16lb boneless ribeye roast (prime rib)
- A question about waterproofing thermometer probes.
- Masking material for spray paint
- Quick Pork Butt Question
- Small pork butts
- Dino Ribs
- Convince me Ash is good wood
- A HUGE thank you to an anonymous Brethren!!!
- Ozark Oak
- Charcoal inside ok
- Turkey Breast
- say what? Brisket at 700 degrees?
- Putting my $70 master touch kettle to work
- Lamb Loin Chops w/Naturiffic Gingery Orange
- Smoked Brisket Help
- Same day pizza dough?
- Bride gone- I am eating bread :-))- Nekkid Fatty involved
- Couple of Butts on the 26.75 OTG
- I was about to start cooker--
- How long to brine a turkey
- Santamaria build time
- Pumpkin waffles & dizzy spice pumpkin ice cream
- Game Day Ribs and Sausage: Part II
- Naturrific Harvest Brine Chicken Breasts - Simply Awesome
- First Ribs on the Big Joe
- Brisket on the big Weber
- Is this a tri tip?
- wood size
- Chuck Roast on PBC Chopped with Pampered Chef Shears
- Roast beast...
- Brisket, Butt, & Ribs on the OC tonight
- Not a Brethen bash...just a few of the best people I know
- Street Pork Tacos
- my new rockin w backyard smoker
- WSM 18.5 Seasoning?
- Farewell cook on Ranch Kettle #2.
- Your preference and why. Stick burner or Insulated RF cabinet.....
- Seeking kit for adding second kettle to Weber Performer
- Sunday Smoke...semi-live
- Need help, Planning big batch of jerky.
- Bigmista's perfect pork rub (1 lb shaker)
- My favorite way of heating frozen pulled pork
- Brisket - question on flat vs. point
- Considering a stick
- Hanging meat in smoke house
- Full spares .99cents/lbs meijer michigan
- SLT Rib Dinner Cook-Live
- 9-18-16 National Cheeseburger Day!
- Smoked Pepper
- Pork tenderloin...Santa Maria....end over end
- Let's Get Naked! (In progress)
- Black Diamond Charwood review
- Smokestack
- Uds first run
- WSM insulation solutions?
- Chicken Pics
- Split Breasts
- Indoor Q, grilled steak sammies.
- Might get a wsm
- And for my 200th post...
- Just another little Ribeye
- National Cheeseburger Day - Shortieburgerz -n- Brew!!!
- Cowboy rib eyes
- Just the tip...
- Are there any good Santa Maria + Smoker pits out there?
- kahuna ceramic smokers
- Chuckie TD - Pepper Moose Drool Beef
- I went ahead and buried the Chuckie
- Two briskets on WSM?
- Tired of Q
- Wood Grilling Q's
- Are you up to the Challenge??
- Chicken thighs with baked potato!
- Whole hog step by step...
- All pits fired up!
- Looking to help out a NYC chef friend who lost all their knives
- Weber 22.5 Parts
- WSM Disposable Water Pan Liner
- Anyone ever do jerky on a horizontal offset stickburner?
- Hard to Beat Pizza Night!
- Smoking wood question
- Simply Marvelous Peppered Cow Short Ribs
- Pulled Beef, Rain, Power Outages and a little bit of PrOn
- Our First Micro Bash...
- new WSM seasoning
- Leftover brisket easy chili
- Assassin 24 in the House!
- Homemade Bacon
- Anyone ever used a crockpot liner to line the WSM bowl?
- It's Jerky time! On going through Tomorrow!
- Chicken and the uds
- BGE-Mini you're up!!
- First HUGE smoke - clarifications/questions
- Sealing WSM
- Gifts from the cooker ideas
- Bürgermeisterstück
- Baby Backs on the M1
- Anyone else do this?
- Cooking my first Tomahawk
- First ribs for a long time.....
- Homemade McRib sandwich
- Advice for new Smoker
- Mrs 4ever3 is the BEST!
- Chuck L'Orange
- Where to put probe?
- First ribs in a while
- UDS Question
- Mac N Cheese Sausage - Stuffing in Links
- Korean BBQ grill
- Smoked Mushroom and Beef Pot Pie
- Roti turkey breast/pizza from weekend
- Charcoal Maze Made Out Of Fire Brick or Metal ?
- brethren help needed , i have alot of peppers , banana peppers and habanero peppers
- Newest member of the family is here!
- Masterbuilt Customer Service
- What's your favorite chicken rub (homemade or commercial)?
- Phubar and Padawan in San Bernardino
- How do you know you have enough draft / airflow in stick burner?
- Your biggest cook ever!!!!
- Calling All Aussies......
- Making Hot Sauce
- 5 LONG weeks....
- Proud new stick burner!
- skillet by lodge in my hand !
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