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- Need Cold Smoking Advice
- Looking for a book on smoking sausage
- Evidence
- Yesterday was 6 years for me.....
- Brisket in the Snow (Pron)
- La Caja China Model#2
- Need input for making the switch between briquettes and Royal Oak
- Fired up by the grill I DIDN'T get
- Mexi-Bowl lunch
- Anyone cooked a whole steamship round on the smoker?
- First Two Smokes of 2017- PBC Brisket-Tiernan SOB Chicken
- CyberQ notification and email question
- First attempt at sausage
- Anyone Smoke a Rack of Veal?
- First smoke of the year ABT's!
- A Rainy Evening's Snack
- First of the season...
- Not fancy but made up for in tasty! Fried taters plus roti cheese stuffed Italian meatballs
- Iowa Skinnies
- Beef tenderloin in cryovac ?
- Beef top round???
- Problems skinning Pork Belly
- Aussie Burger with "the lot"
- Grilled Loin, Stuffed Dogs, ABT's / Cobb Grill
- Remove paint from inside grill
- Pork Tenderloin Injection
- Kysek Coolers - any have one? Thoughts please.
- Seasoning tips new Masterbuilt smoker.
- Ride a brisket!!!
- Pulled pork for 100...
- Deep black bark
- Venison Mac N Cheese Bake
- Charcuterie question
- WRT Smokers, What is the Biscuit Test?
- Shirley Fab 24"x50" advise..
- A Coincidental Paella
- Anyone familiar with....
- Pitmaster IQ120 battery pack
- Help pick out a new cooker
- Minding my own business-then the Bride said..
- Major award has arrived
- Cowboy Gelato Amarillo
- New toys, or um, TOOLS!
- Rolled pork loin on the rotisserie
- Fried Green Tomatoes Plus Fried Pickles
- Some Onion Smash Burgers
- Chicken burgers
- Christmas and New Years cooks
- Where do you find a knife like this.....
- Insulation on a cabinet
- 64-Day Dry-Aged, 18-hour Sous Vide, Carne Crosta Seared Prime Rib + Sushi Bonus!
- My first Crown Pork Roast
- LSG 24x48
- Umai Dry - Why?
- Jah Love Jerk question
- Please Join Us In the "Gamebirds & Poultry" Throwdown! Submit Your Entries for a Chance to Win Tasty Oakridge Rubs!
- 14" Granton Edge plus Vintage Puma =
- Thermoworks Inventory Reduction Sale
- Memphis Rest. Depot
- First YouTube Video
- Today I received an international postal package from a Brethren.
- New member
- Nailed and Settled - The Cytherea of Taco Juices and Bob Brisket
- Anyone got a Humphreys Weekender and can post their experience?
- Rotisserie smoker modification, need advice
- Need Help Picking My First Ceramic Grill
- Lockhart Tx BBQ Tour
- First time smoking. EVER. USDA prime whole packer brisket and pork butt
- Newbie from Michigan
- IQ110 Advice
- Some random cooking over Christmas
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Sanitizing tong questions?
- Mojo pork...it's what's gor breakfast
- Fat Loss competition
- Inside Green Chili Stew
- Cook for 12 on $50 budget?
- Waylon doesn't care...
- Ups just dropped this off.
- Temporary Solution... smoking on a gasser
- Too lazy for a long cook...so did pizzas
- Huge Beer Can Chicken
- Grilled stuffed pork loin chops
- Jamaica meets Mexico for burritos
- Chicken with my little one
- Beef short ribs
- Thermal blanket for the Shirley.
- Any one use these 2 rubs
- Freeze and thawing comp meats
- Blackstone Score in MN
- Bull**** Videos
- Rain stopped Had to compensate
- Porchetta, 4 Butts, Tips on SF Saturday in the GA "Snow"
- Hanging meat
- Brisket
- Hand Built My Own Grill With Scrap Metal
- Academy Sports & OLd Country Pits
- First Chuckie... Suggestions/help needed and appreciated.
- Vacuum Sealer shopping.... What do you like?
- Snow smoke
- High pressure vs low pressure propane burner?
- Awesome Steak! First cook with Sous Vide Cooker
- N2Qs Texas Style Chili Recipe
- Thermos works smoker wsm help
- anyone put a stoker on an akorn?
- Camp Chef SmokePro LUX
- Corned beef pastrami questions
- Got a CyberQ, Thanks IamMadMan, and Kaptain Kadian for helping getting it going
- My second smoke- pork spare ribs 18.5 wsm
- Sausage recomendation.
- FireBoard update & impressions
- Lamb burgers on the CI griddle
- Cold weather grillin
- Steven Raichlen
- Pots and pans...
- Finished pics of cook
- Pork Sausage Seasonings?
- How many chunks do you put in you WSM
- Tri Tip on the Traeger
- Custom Offset Ideas
- Pork Butt I did last week
- Tri Tip for Chili?
- Couple Pork Butts and a Brisket
- Spatchcock chicken
- Smoked Meat Birria - A Serious Discussion
- Cooked a couple of Full Spares
- Teriyaki Venison Meat Sticks
- Smoked Almonds Recipes
- Shirley fabrication work in progress
- Chili Colorado Sauce
- smoked chuck stew
- Pics: Chili Colorado
- Insta pot,,roast
- First Post PRon
- Epic Fail with TBE
- Finally got me a slicer
- GF Smoker Build
- Does ash build up hold back the heat
- iGrill mini issue with 2in Tbone.
- Camp Cooking
- rotisserie ribs
- T-Bone/Dry Brining
- My First Butt!!
- First post, fatty twins.
- Sunday Rib Cook
- Old Bay Rub
- Score on Kingsford BB
- Macaroni & Cheese in a Prosciutto Bowl
- Low and slow opinion
- Advice on stoker and meat temp probes
- Double barrel smoker build.
- Restaurant Depot chicken legs
- We are still cooking......
- Prime brisket over the weekend
- Sausage questions
- Prague Powder in Turkey Brine?
- pig ears
- Concession Trailer Smoker
- Hey DWFisk
- Shirley Fabrication coming soon
- Anyone in NC Know Anything ABout These Guys?
- $99 Blackstone at wally world, how much are they normally?
- Smoked beef cheeks! (pRon)
- Metal carport
- "We Have the Meats"
- A little this, a little that
- Found an old OK joe
- How to control cooking temps
- Attention Shoprite shoppers.....chuck roast $2.99/lb
- 6in splits for 22WSM
- "Artisian" Charcoal
- Tips on rib methods
- Inspired by KevinJ- Spare Ribs
- Comfort food,ON the woodstove,heaven :)
- I had leftover brisket so I made.
- Did Not Know I Was Paying For Rocks
- I cooked a chook
- Taco 🌮 Tuesday
- Sous Vide Workflow
- Sausage Cure Dilemma -friend -
- Shrimp Tacos. (Pics) Not Que! C.I. this time
- London Broil-Sous
- What else to BBQ
- Rib eyes sous vide
- Shirley Fab in Illinois-looking
- Snow day first Blackstone cook?
- Rotisserie Ham
- Wet brine pink salt for brisket?
- I'm way to nice.
- Thermapen mk4?
- Whole Hog on a Shirley
- Sous vide questions
- New kitchen toys- mostly
- Cuisinart blade recall
- Pork Tenderloins
- Weber kettle premium $99 at walmart
- New Smoker(I mean me)
- Just takin' a picture of a Wild Goose Sandwich
- Burgers on blackstone
- Intro and chuckie question
- Pork sausage help
- Offset Questions
- Japanese Tape Worm in Alaska & Pacific NW Salmon
- BBQ Rub ~ Whats the trick
- Electric Smoker on Tugboat
- Wegman's Grocery Store - Pork Shoulder Butts are Currently $0.99 per pound
- NC Fish Camp Slaw (BBQ Slaw)
- Semi Live Brisket cook
- Fireboard Temp Monitoring
- New Weber Charcoal
- Anova Sous Vide BT for $99 @ Best Buy
- Tacos Al Pastor with a Spectacular view of the Sierra Nevada!
- Christmas Through Winter Storm Helena
- Finally getting to use the Octoforks!
- What are the differences between a OK joe vertical roaster and a Bandura.
- It's starting- cold front coming
- Treasure in the Fridge
- Can a flat be on point?
- whole hog
- My Weber smokey mountain mods
- How to cook small steak?
- When to paint the UDS
- Restaurant Depot
- Take and Bake...
- Has anyone had any experience with this thermometer?
- Pork butt 99cents
- Smoked and vacuum packed it
- A Couple of Flavored Game Hens
- Thermoworks Smoke - Question
- Need help
- Belton Bashes
- Barrel House Vertical Cooker?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Sous Vide whole beef tenderloin?
- Ready to go get me some wood
- SuperChoppinTexiFunkySexy
- Newb meat grinder question
- Celebrating Doctors Report with Some Butts
- Briquette Score!
- Where's the Beef? / brisket
- Bacon wrapped chicken breasts
- Thursday/Friday Long Cook - lots of Pron
- Friday!! How about some Grouper
- Steven Raichlen Predicts...2017
- Cowboy Ribeye in the winter rain
- Pizza
- A taste of home
- Shenanigans in "Clovistan" - Ongoing Post w/ Pr0n
- For the Newbies who don't know - When the brethren buttered their meat to make batter
- HushPuppies ,Recipe Required please
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