View Full Version : Q-talk
- Brisket
- Blowing ash in Traeger
- Ok....NOW I get it.
- Kettle therm position
- Rotisserie Ribs & Grilled Pineapple
- Saturday's cook with the Highland
- Yesterdays butt and birds.
- Help Needed: Grilling A Steak Right....
- Crazy Good Butt Prices
- Pickle Juice Brined Chicken Tenders on the MiniMax
- 3 Crucial Brisket Tips From Randy Valentine Brisket Winner 2016 National BBQ Championship
- First Attempt at Short Ribs
- New Humphreys Pint!
- Question KJ Classic, BGE Large owners re: Joetisserie
- Dinner for one on the Shirley Fab
- Fresh Grilled Salmon on Cedar Plank
- Honey Sriracha Glazed Tofu Planwich w/ Apple Slaw and Corn with Sriracha Mayo
- Baffle plates for UDS
- Help! Bad bbq from my uds!
- Whole bone-in pork loin
- Best least expensive cooker on Planet Earth
- First Smoker Mods
- wood (pellet) fired pizza oven. what does the brethren say?
- Halloween Stew/ 007 CCM
- Following the Wings
- Just another pork butt
- Trick or Treat Donuts
- More meat grinder questions
- New Blackstone member...hibachi night!!!!
- Rub ingredient
- Eye of Round....Ideas
- Another meat grinder question
- New Video review and a bonus....
- Spritz
- It's Here!
- Bride on injured reserve list- today awakened with an appetite
- T-Day Turkey on WSM 22.5
- What did you do this morning?
- UDS Parts Help
- "Butter" Question
- Anyone Seen This Video?
- Pellet grill or not
- Restaurant Depot Ribs
- Sawtooth Pellet Grill 610HD wowza (pic heavy)
- Pectorial beef for chili
- Expanded metal cooking grate
- Owen's BBQ Rubs
- Filling rust pits on a tank
- A Little New Orlean's Style BBQ Shrimp
- Ribs have been kicking my butt lately
- Mice in or on your cookers
- WGA-Korean Chawp and Mexican Street Corn
- Atlantic Salmon
- Chicken and shrimp Gumbo help
- New American Royal Championship Rubs
- Cooking too fast!
- Corn on the cob
- Score!!
- A Little Halloween Brisket Chili
- uds need help
- Smoked Turkey on the Weber Summit Charcoal Grill
- Green Chile Stew
- UDS Temp Spikes
- Question on old thread: "Dark Soy sauce"
- LSG Trailer Progress Pics UPDATED Pics.
- Turkey tonight, pulled pork, ribs and brisket tomorrow or Friday
- Maverick test
- Bad Charcoal??
- Lamb Shanks???
- WSM gasket?
- 1.87# Porterhouse
- Alligator?
- Question on this
- Hanging Pork Steaks
- Flank Steak, hot and fast or low and slow?
- Beef stew
- Branded Cowboy Pork Chops ~ thirdeye Style
- New Pint Delivered and Operational!!!
- Southern pride spk-500 vs Ole hickory equivalent?
- Amazing Tomahawk Steak...3.75lbs.
- Tomorrow is national sandwich day---
- Randy Jones BBQ sauce?
- Let us pray- Sam's
- You're All Invited to N Texas Brethren Bash 11-19-2016
- Has Kingsford charcoal changed or is it me?
- Pizza Night on Halloween....
- Cooking for a fundraiser
- Dumb question! Rock Crab Claws
- Grilled Rib-eye Steaks
- "The" Pitbarrel Cooker gets the call
- I'm having a cow revisited!
- First cook with DIY Temperature controller
- Green Mountain Grill Jim Bowie Question
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Humphrey's Cover
- Weston 575 Grinder for $60 on Amazon
- New Braunfels Smoker
- Canadian bacon...hot or cold smoke?
- Wagyu Brisket on Pellet Grill (MAK 1 Star)
- Quick Royal Oak Question
- Help with mounting winch to garage floor to assist with Shirley Fab moving
- Steak night
- Tailgate Brisket
- What smoker is right for me?
- Clean Up Your Cast Iron Cookware
- How does the steak house do it, at 900F + ?
- My Grand Daughter and Her New CopperTop!
- has anyone tried kindle charcoal?
- Nectarine Wood - what can I expect
- Dry age in a bag
- Quick Weber Question....
- splitting a brisket
- Smoked Spaminals
- New metal Kamado option
- Pork on Pork
- Supper
- A good day's fishin' is a great night's eatin'
- Let's talk dry aging....
- Photos of your biggest cook-ups and preparing for parties
- Peppers and Poppers, OH MY!
- Hello brethren...
- Trying a DRY brine in turkey this Thanksgiving -- any tips???
- Beef Rib Cook Questions
- american royal health dept tosses food
- What should i smoke today?
- Wish I was actually tailgating PRON
- Yoder YS640 Probe Ports?
- Want to see my wood?
- A 50 Day Dry Aged KC Steak
- Rain/Cooler means Chili 🌶- Special Chili
- I got a treat
- Free Wood
- Mail order chilies?
- Favorite Brisket Rub
- First cook on new Weber...
- This chucky is for slicing! 007 rotisserie
- Little PBC cook
- Giant Porterhouse Giant Asparagus
- when you don't have a tailgate...throwdown food on the hood of my wrangler...
- Saturday Night Steak
- Smoking Peppers
- Brisket cook today
- Smoked Statchcock Chicken
- Stay at home tailgating
- Slow and sear or pit master iq
- Is This Usable Cherry Wood
- First Brisket Cook Results
- Friday 3 phase all day cook. Brisket, butts, spares
- Big Easy Deal Today
- I've cooked the most good short plate beef ribs ever just by chance.
- How long to smoke whole chicken wings
- Venison Marinated in Spiedie Sauce with Onion Stuffed With Bacon and Bacon Fat Coated Smashed Potatos
- Dried beef on Meadow Creek
- pecan shells for smooking
- Spatchcock yard birds
- Just another spatchcocked turkey
- Full Packer Brisket -- To Separate The Point From The Flat Or Not
- Venison Backstrap w/ whiskey mushroom sauce
- First Cook on New Yoder
- Smoke-n-sear pellet grill
- does anyone here make their own charcoal?
- Pork Lion Roast Meadow Creek
- Hot Italian and grilled HOT
- First time prime rib
- Spatcock chicken going on....
- us corn cob for smoke
- Comfort Food
- Ok end result all cooked on the Meadow Creek
- Sunday Tailgate - Like a Boss!
- First time country style ribs
- Bunch of Elk snack sticks
- Tailgate PSB (Pron)
- Come Join Us In the "Get Down With the Ground, Part 3!" Throwdown! Lasts Through Nov. 21! Submit Your Entries for a Chance to Win Tasty Oakridge Rubs!
- Offset with charcoal basket
- Living Louisiana (No Smoke this weekend)
- Smoke Storage
- Weber Little Black Egg
- Gadgets for a kettle
- My Proscuitto
- pork belly burnt ends (prons included)
- Smoking Temps for 3-2-1 BB
- Best place to buy grill accessories?
- Ground pork
- Puttiing on Gaskets on my WSM
- Kosher salt to black pepper ratio on brisket
- First Brisket on my Pellet
- First Brisket on my Pellet
- Smoked a fatty...
- A Day I've been dreading 😟 Mixed Emotions
- Just some boring ribs...
- just got my new fryer.
- had to buy a freezer
- Shirley grill in main chamber?
- $25 CL score and a Vortex on Sunday
- Any turkey fryer experts?
- Backyard design ideas?
- Ribs on the Pit Barrel came out tough - what did I do wrong?
- Anyone do shrimp on the Pit Barrel Cooker?
- Looking for a Texas style beef sausage recipe
- Rotisserie Questions
- open range & old country covers
- Kelly Curtis 2016 National BBQ Championship Grand Champion Reveals All (longread)
- Yoder YS640 vs YS1500.....
- Building question
- Wrapping Meat / The Crutch / Options
- wild hog vs farm/store-bought pig - questions
- What have i done....??
- Smoking Pork Tenderloins - Any advice?
- First time beef tenderloin on Pit Barrel Cooker
- Help with Brisket Tutorial (No Pron)
- Turkey Breast Roast
- Blackstone hook up?
- When it's this beautiful out.....
- Making Beef Pot Roast Stew for Mom :)
- Rabbit?
- Turkey in the Sauna: Step by step Dry Brine
- Beef ribs!
- Cleaner recommendations for UDS
- Kindling splitter
- Maverick 735... Are the probes truly waterproof?
- Stick burning question - hot coals or splits
- Dry Thigh Hump Day
- Please Join Us In the "Comfort Food/Thanksgiving Feast Throwdown! Lasts All Month! Submit Your Entries for a Chance to Win Tasty Oakridge Rubs!
- Sunset in the swamp.
- still on the lookout
- Blackstone on sale Black Friday
- Best Rotisserie for the Weber 22?
- Big Easy at Academy
- Throwing Smoke Early
- bbq beans made from dried beans help !!!!
- SoCal Farkers - Charity Cook Saturday December 10
- Tri-Tip tonight, what should I make?
- Wood
- 1st Whole hog
- Charcoal Advice
- If you could!!!
- Who remembers ManCaveMeals?
- Tried yardbird rub
- First Tri Tip
- Post your best turkey brine
- Trading Post - Trade Round #50 is starting...
- Honey glaze?
- FEC100 being delivered Monday
- Finally got some good wood.
- Settling in on a new chicken glaze
- Getting closer to my insulated U DS
- A little cook
- Opinions on 120 gallon reverse flow smoker build
- Pulled Pork and Ribs on the M1
- Mac N' Cheese ABT's
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved