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- How long to keep pulled pork before vacuum freezing
- Smoked and sous vide chuck
- Chicken pot pie: Part 1
- Best source for Butcher Paper on line
- Cooking on the Shirley for a Seminar at Westrock
- Planning Christmas dinner
- Smoked my best brisket ever on the stick burner
- New Grill
- My Prime rib needs work.
- C'est Cheese
- how much does a fully packed pit affect cook time?
- Kettle Pizza Users
- Pickled Red onions
- $99 PartyQ
- Anyone have experience with Jende Industries Shapton Stones?
- Holiday Gift Package
- What next?
- BBQ Santa 2016 Giveaway Brethren Bonus Entry
- Let it snow
- "Interesting" BBQ book
- Lump from Gordon Food Service
- Prime Rib on PBC
- Twist on a peanut butter and jelly
- Hog (pig) Wings, whos had them and where to get em?
- The curing of the ham has officially begun. Pics of EVERY step taken.
- "Smoked" Chicken Pot Pie Part Duece
- Decided to do a 20# brisket today on a Shirley fabrication smoker...
- Bacon wrapped chicken, stuffed with pickle
- 28" blackstone for $80?
- Sam's club Boneless Ribeye Roast Opinions
- Venison Cook Pics
- Okay...I give in!
- A quality brisket - trashed
- GMG pizza oven attachment
- Sous Vide Duck Breast w/ cherry sauce
- Top Sous Vide Equipment - What Should I Look At?
- Pre-slicing a Brisket for the Wife's Potluck?
- Flame Boss 200 Wifi Video Demo and Review
- Great deal on Maverick ET-733 if you need a remote thermometer
- Any one every hear of this?
- What to cook for Christmas Dinner.
- Texas Original BBQ Pits
- McRibs for Dinner Tonight! 2016 Edition
- So. Cal Brethren Heads up
- So I smoked my first brisket...
- Please Join Us In the "2016 Spam Cookoff!" Throwdown! Submit Your Entries for a Chance to Win Tasty Oakridge Rubs!
- Freezing Brisket
- I married up
- Guanciale?
- Considering Insulated Firebox - Thoughts?
- Christmas Cook
- Multitude of Uses
- 5 turkeys on the XXL......
- Caul Fat Meatballs
- Proud Papa
- Chicken taco's and gator Bites for lunch
- Fire Roasted Pig Heart
- Cold Smoking when it is Freakishly Cold
- Been asked to smoke deer meat. Need advice.
- Last Weekend's Cook
- My version of souvenir t-shirt
- What do you take to work for lunch?
- Office Chili Cook-Off
- Free Wood Warren Township NJ
- My first test with converted freezer.
- My Anova ist kaputt
- Just Cooked Porterhouse on BGE, Heavy Pron
- processing a hog
- How long can it go?!
- Brisket / UDS questions
- How long is cryovacced brisket good for?
- Gateway Drum Question
- A meal for my soldier coming home
- It's chili out there
- Question: Thoughts on cooking a Strip loin roast the day before
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Old Country Pecos Longevity?
- Moded Treager BBQ
- Cold front coming-Green Chile Stew time
- Smoking canned tomatoes?
- Walmart 28" Blackstone now $65
- Tips on weed burner smoker clean up!
- Cold Cook ???
- Lamb flap??
- Brown paper bag method
- Smoking a brisket and pork butt together
- 18" Weber Smokey Mountain $214.00 at Cabelas
- The gravy thread
- New firmware version 6.5 for GMG JB and DB
- Pitmaker Safe - Time before refuel?
- X Mas Dinner With my Mom and Family
- Trade round No.50 mystery box
- Tel Tru Thermometer Adjustment
- Need advise after cheese is smoked
- Smokin nuts - seeking advice
- Multi Probe Temp Monitor?
- Jerky in my converted freezer
- electric smoker for jerky
- Anova Sous Vide 800watt
- Good cooler for lunch?
- Hinge ideas
- Brushtech Double Helix grill cleaning brush
- Thanks Wampus Again
- Que time up North
- Shirley Fab on the Road at Tom Leonard's Richmond
- Grill / smoker combo
- More ham is a good thing!
- Grillbillies bbq
- I've Never Cooked Bone Marrow plus Steak tasting
- loaf kind of day
- Insulated Cabinet build
- Anyone see any issues with this build
- Good deal on Anova?
- Semi-Live Cook - Lexington-Style Barbecue - w/ Pr0n
- Square bottom cook chamber?
- Myron Mixon cookbook brisket
- iphone spreadsheet/form
- Kamado Snap On Tools Edition
- UDS Chuck Roast
- Chicken Cordon Bleu
- Cutting ribeyes from prime rib roasts
- brisket defrost
- Half Rack BbbbbbBaby Backs!
- First time brisket
- Nothing like Sub Zero Que
- Meat grinder
- Question of the Day!
- New Pit!!
- Cheese and Bacons
- BBq Liberation and Bob and the "Mexicoid" Brisket
- Jerk Pork
- New Porch Trailer and Journey...
- bacon press
- Rib racks
- Spinning with the Octoforks
- Thermoworks Smoke - Problems pairing the Smoke unit to the Receiver
- Getting a Kamado to Temp????
- My Duck & Andouille Gumbo
- Prime rib practice....with the inlaws
- Deer jerkey on a Traegar
- Char griller AKORN Kamado?
- Cowboy Cut Ribeyes
- Texas Pepper Jelly = Outstanding Customer Service
- True Brethren Spiript - Thank You Brethren AussieMatt.....!!!!
- What is The BBQ Brethren Trading Post Forum.???
- Help needed 24-pound chuck
- To wrap or not to wrap poll
- 5LB bone in prime rib vs 2 people
- Prime rib... A preemptive strike before christmas
- How do you size up a BBQ joint?
- New Humphrey's Battle Box
- Firebox door squeeks
- When a vacation, one must try new techniques...
- How thick
- Uncle Henry 11" Filet Knife
- PartyQ on a budget
- Quick question wondering if anybody has tried this
- Ask for forgiveness
- Who Churns their own Butter?
- Leftover Tri-Tip? Chicago Beef Sammies!!! (PRON)
- Cooking in the Cold
- Pulled Pork for Christmas
- Another XMas Prime Rib Question
- Looking for an Author for an Electric Smoker Cookbook…
- Canadian Bacon
- Traeger Century 22
- Carne Crosta on Prime Rib
- Simple wood split fire grilled chicken breast
- New sous vide
- Half rack vs full rack
- Long overdue kudos for ThermoWorks
- butcher question
- Hoping for some coal in my stocking
- Separate the point from the flat before smoking
- Wood-fired rocket stove Chili
- Bone in Rib Roast Question
- Smoked Pecan Pie???
- Kansas City barbecue society/restaurant depot
- just visited Shirley Fabrication yesterday
- Ham Freezing Question
- Shout out for Evil-g
- Brisket Odessey...with Pron
- Sous Vide carrots question, and other veggie
- Keeping mice, cats, etc off griddle top?
- Test #2 underway
- Sunday Rib Eye
- A 'Lil Butterball- PBC Style
- How to cook a Prime Rib
- Dry aging a rib roast
- Blackstone Griddle possibilities
- HELP - need a gasser for the motorhome
- Ribbon roast gravy
- Another Prime rib question
- Smoker To Big For Everyday Use ?
- Picking up a assisan smoker
- Pork shoulder price crazyness!
- Beef Tenderloin?
- ham from pork shoulder
- Brethren with larger smokers, how much wood???
- Smoked Salmon Breakfast
- Over under style smoker
- 56in blackstone, $138 and change
- Green Mountain grill Davy Crockett heat issue. Possible fix what do you think?
- Pork belly RD ATL?
- Smoking two shoulders tomorrow
- Meadow Creek BBQ42 Insulation Question
- Help with Christmas Dinner contribution
- My Shirley will be built soon.
- Foodsaver deal on "meh" again
- 3 pound top round roast beef....
- Rib roast plan.
- Blackstone Christmas
- Boneless Turkey Breasts - Thoughts
- Porcini mushroom rub for Beef
- Beef Cheeks
- ? on smoking almonds
- Pork loin
- 1st Run for Bacon
- Suggestions for traveling with pulled pork
- Sexi Mexi Dawg
- Smoked sausage recipes
- Homemade Husk Cheeseburger
- Brisket help
- It's cold, it's rainy, but....
- "Happy Phriday Pharkers,what's Smoking this Christmas Weekend?"
- Online purchase and a late night brisket
- Have a merry xmas
- Christmas Cook Plan Help...Ham, Duck, & Rib Roast
- Learned how to butcher a pig.
- Poblano and Red Pepper Head Cheese
- Shirley Thermometer Calibration
- Internal temp for turkey
- Smoking Cheese
- Fatties for Christmas
- Beef Tenderloin help needed
- BBQ Ideas that don't require too much time?
- Pizza stone for oven?
- OT - Shun Knife set in Costco
- A Hot Hot Christmas
- Look What Santa Hung in my Oak Tree
- Beef (with PrOn)
- Busy weekend ahead
- Smoked Prime Rib & Whiskey Peppercorn Sauce
- Help with Weber smokey Joe
- freezer burn? discoloration?
- Adding A Smoker To The Family
- Too early to rub??
- Smithfield Prime Reserve ribs at Sam's
- The "what I got under the bbq Christmas tree" thread...
- One last prime rib question, but on the PBC
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