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- Carne Crosta crusted steak dinner
- Outdoor Kitchen Grill Opinion
- Name that Burger!
- LI: Brethren Event - help needed
- SoCal Eggfest (10/1/16 - Upland, CA)
- Ch8cken thighs on the kettle tonight
- Money muscle
- Some Chickenfried Steak
- The meat stick thread!
- Portable Blackstone Griddle
- So I Picked up a Beautiful Dry Aged Ribeye..
- MAK 1 Star or PG 500
- Smoking Venison
- Advice needed: Cooking for a Crowd
- Center Cut Pork Chops, rubbed with EAT Barbecue Zero to Hero
- Beef Shorties...pron
- Pre cooked butts then reheat and serve...need to tips.
- Salad- pickled egg meets Pit Barrel Cooker
- Help identifying wood
- Wood question
- Maple Bacon Donut!!
- Dry brining for the 1st time
- Big smoke day today!
- Just hanging out with rubbed meat and a cold beer
- Must-have cooking gadgets
- Doing a little experimenting with top round
- Rump Roast for 1.99--any ideas?
- Just some more fried fish, and fried green tomatoes, and French fried zuchini
- Should we be concerned about our meat purchases???
- Chicken temp?
- Big thanks to Owens BBQ!
- Completed the SetJ
- The Jamaican - Italian Connection? Pffft... sure, why not!
- Stuffed Flank Steak!
- pig cooker
- Angus Prime Brisket At Costco $2.69lb
- Smoking a Brisket for the Laser Cutting Crew
- Which Cooker?
- Looking for a sub $500 Santa Marie style grill.......
- Groundhog/woodchuck recipes
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Have you ever...
- International trade
- Enhanced Meat - A Primer: Revisited
- Beef short rib plates live with pron...if I can get it to work
- OPA!!!!!! gonna be an awesome grillin this weeekend...
- Smoked Bolo
- Check out this SMOKER!
- Stalling a cook...
- HELP! What is the Best Way To Safely Thaw a Roasting Pig?
- How to fit a full rack of ribs on a small smokey Joe
- Brisket Questions before tmrws. cook
- Jessi cooks the All American
- Doing a 11lb brisket tomorrow
- Peppers! To roast or not?
- Smoked another 10 lb Butt today
- UDS breakfast for dinner meal
- Does Pecan Smoke Complement Chicken?
- 17 Pounder Briskets
- Any stores near you sell Tel-Tru?
- Who's a good boy- guess she bought some shoes yesterday
- Ideas for "low height" smoked appetizers?
- Butt and ribs: WINDY!
- A good resource for food preservation.
- Big cook for a birthday
- Any one tried these rubs?
- Pounds of pork
- Atlanta restaurant depot
- My last try at Texas style brisket
- Pellicle = OWT?
- Ready for Lotta Bull
- Just a saturday weber chuckie day
- Just a saturday weber chuckie day
- Reverse Sear Ribs
- Kraut
- Steel Mountain Cabinet - Need Thoughts
- Cook time for STL Ribs 300-350 temp???? Need help fast TY
- Anyone ever try this seasoning????
- Peyton Manning's Nacho Recipe
- prepping for paint sucks but..........pron added
- Ranch Kettle info please
- Rotisserie kabobs and BB ribs -New Way
- The Chuckie Melt
- Pizza ?
- TipTopTemp
- Duck Breast/Advice Sought
- Chop-Top Weber Pizzakettle
- I've Eaten A Lot of Wings
- Lower end of Probe Tender Brisket
- How do I cook and eye of round roast?
- Leftover Brisket Chili
- Smoked Bone-in Pork Loin: Dry Brined (Pron)
- Just some Gameday Wings & Beans
- Smoked Turkey and Football in the Barn
- Charcoal recommendation for PBC with PartyQ?
- I might Of Made A Brisket Packer Sin
- Brisket placement
- Got A New Power Source For My Tappecue
- Turn 22.5 Kettle into Smoker
- First Cook on my Hasty- Bake
- Wings From Around the Globe - Africa & India
- Korean spare ribs
- Who's Doing Asian Style BBQ? Come Join Us In the "Asian Style BBQ" Throwdown! Lasts Through Oct. 10!
- Anyone have your pit on side of house? How much space is needed?
- First brisket. Got a couple questions and or issues (amateur pron)
- The Original Bacon Kit
- Pork Tenderloin & Boneless Thigh
- Brisket - Where'd I Go Wrong?
- Whole Chicken-Tried something different.
- For what it's worth: Smoked Pulled Pork: Delicious Results in Almost Half the Time
- Traeger Lil Tex Controller swap
- "Everglades" Chops
- Spare ribs meat flavor town
- How do you fire an ugly drum smoker... I am A new owner!!!!!!!
- Temp plateau on large chunks of meat
- Sunday burgers
- Royal Oak Chefs Select
- On a 15lb Prime Packer Brisket.....
- Need to Rent/Borrow a Pit in Ft. Lauderdale, Wed/Thu Oct 12/13
- Shenandoah Valley style Chicken
- Smoked Chuckie Steak Nuggets
- Simple Smoke Roasted Chicken and Baby Backs
- Reconstructed Smoked Chuckie Stew
- Had a bit of a Birthday bash.
- Brining without over salting
- Smoking store bought Chirizo??
- Wife's birthday breakfast (not bbq)
- Thoughts on Bradley??
- Pulled Chuckie with Mac & Cheese
- Donating Cookbooks\kitchen accessories
- Wild Turkey Breast
- Getting Colder Chili Time
- MAK 1 Star Has Arrived
- Question for Offset tire conversion
- WSM Clamps
- Building my First offset Smoker
- Chuckie Methods
- Favorite places to get meat in Los Angeles
- New MAK, Turkey smoking
- I was inspired! - Chuckie Pot Pie
- Finely found ma a Weber
- Shrimp on the Santa Maria
- Gasser rotisserie orange chicken
- Rib's... Seasoned, Smoked, Sauced and Sliced
- Help smoking a venison hind quarter
- Late night T-bones
- Jamaican Butter Fish and Buffalo Fish on the Egg
- Too big or not
- Another Shout Out to Owens BBQ
- Live Smoke: Mackerel On The WSM
- Anyone try using a AMNPS in the PBC or other UDS?
- Dumb question of the day.
- Sweet-hot Jalapeno relish recipe anyone?
- Buying vs Making Rubs
- Made my own little blackstone
- Pit Shape
- Grocery Prices
- Ribeye and porterhouse steak prices!
- Padawan and Phubar's Trip to CaliPhornia Day 1
- Spactchcock Chicken
- Would this work for a UDS charcoal basket
- Brining a turkey
- Help with half pan of beans
- Why does my hamburger taste like liver?
- Went to store to buy salad
- LSG Vertical Cabinet Smoker on order
- Couple cooks & great C.S. from Triple9 Swine
- Back to basics....
- Need Help Locating a Thread/Post
- Because every now and then ya gotta have it fried. Not BBQ
- Pork butt rubs
- Royal Oak new bag?
- Smoker Problems
- Any Brethren visit Shoprite for meat?
- Sausage stuffer
- Need To Clean Up Stick Burner
- Great Rib video I found
- Catered lunches are better in Kansas City!
- Smoked BBQ Oxtails
- Steak cuts? Newbie on this!
- Padawan and Phubar's Trip to CaliPhornia Day 2
- Warming Oven on Offset Smoker
- Hump day cook- Do Not Drive In To Smoke
- Fuel sources for home use vs catering/food truck
- Any advice on first pork belly?
- Keeping temp in humphrey's
- seasoning turkey
- Bbq beef
- Thick Center Cut Pork Chop (1st time using Tatonka Dust)
- 8 briskets in a Vault question
- 2.5” thick Ribeye
- So my buddy needed a new grate...
- Briskets on a Weber Ranch Kettle
- Chicken Leg Quarters?
- Rust and more rust
- Beef shirt ribs help
- Margarine on ribs?
- Bacon & Bourbon BBQ Sauce
- Questions for Assassin owners
- Padawan and Phubar's Trip to CaliPhornia Day 3
- Pork loin help
- LSG New Tel Tru Gauge
- First try on Bama white sauce,suggestions ?
- Bbq guru
- $4.99/# Whole NY Strilp at your local Fareway store. IA and surrounding states.
- Red oak
- This smoker appeared at work
- stuck
- day 1- semi large cook, with pics
- Pueblo Red Chile tamales topped with...
- Ribolator on the way
- Smoked Potato Salad
- I'm getting ready to start building a stick burner!!!
- French dip with homemade french bread
- Smokey Joe drum smoker build
- Make a Spit for Roasting Whole Pigs
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Hatch chile and brisket chili; looking for a recipe
- Deck protection / mat recommendation
- Butts on the XL BGE
- Brisket point for chili?
- Jerky Question
- Forgive me brethren, for it's been 3 months since my last Spatchcock
- Wood Splitter Posted a while Back
- Blackstone "you're up"- hustle
- soot: reverse flow vs standard offset
- What has 2288 sq in of cooking space, and ready for high speed turns?
- Magnetic Spice Containers?
- Butcher paper
- Irish Whiskey Glaze
- State Fair of Texas...
- Triple 9 swine pork burger
- So I been thinking on getting a new smoker?
- Prime Ribeye Cap Steaks Pron
- Help with Picanha
- Update to trailer smoker build
- Chicken wraps
- Tel-Tru 5" Dial and 6" Stem Question
- Good day at Costco
- Random cooks of late. (pics)
- Help with flav. profile(Mex pulled pork)
- New Thermoworks Wireless remote announced
- What kind of pit is this?
- Temp question?
- The drag race cook.
- First Grill on the Hasty-Bake
- Help: need a therm with a stem shorter than 2.5"
- Yoder YS640 Question
- Helping A Friend Cater A Wedding
- Meet Phelony...my newest addition from Shirley Fabrication
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