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- Identify This Wood
- Wagyu tri tip
- Fatty Adapter for Drum Smokers Version 2
- Myron Mixon's Cook Class Report
- Going to have the privilege to cook for group of 30-40 fine gentlemen.
- Jah Mon
- Wanting to buy my 1st Smoker
- Brisket sides
- We’ve Drawn A Line and Staying At Opposite Ends Of The Tent
- Issues with mac and cheese.
- Gauge (thickness) of expanded metal for shelving
- Karubeque
- Weed Burner and Squirrels
- Ratio of flat to point?
- Buying a used lang smoker advice
- Great Day At Work!
- Submit Your NC Pork BBQ Quandries Here
- Oklahoma joe verification.
- Chicago dog bun?
- The Laundry List
- Lumber Jack Pellets in Houston
- 3 hours of smoke, 52 hours wrapped (pron)
- Secondary combustion in a offset firebox?
- Build up the buffer idea
- Backwoods ????
- So much to do...
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Looking for Advice on doing a cook at the Indy VA
- Wings - Cut or Whole
- Temp rise in cooler
- Pork Butt Size
- Breakpoint price for wings
- Need some tips on how to keep Pork ribs juicy cooking caveman style
- Blackstone griddle + wind =
- Brisket and ABTs
- Myron's Brisket Method
- Chicken breasts on PBC?
- Brisket temp
- How is Plowboys in KC
- Started Smokin' Back in May
- Gold grade wagyu finishing question
- Late night Steak night
- Mayo vs No-Mayo Wing Comparo
- Surf & Turf on my Cobb Premier Grill
- On tin foil and lighter fluid-
- Talk me out of buying a fireboard...
- Anyone ever smoke Veal Rib Chops?
- Silver skin on ox tails?
- Primo Ceramic Grill
- Cleaning the outside of the Shirley question
- FEC100 or CTO?
- Breaking in the Lodge 14" Pizza/Baking Pan
- Shredded Chicken ABT?
- Whitewater Smokers - paging wsswesty
- How many bags of charcoal do you guys go through a year?
- Dirty Chai bacon
- Cheap Grill Pan
- NC BBQ Pork Feast Semi-Live (Pron Galore!)
- Gonna be a good day... Finally firing up the Shirley again
- The wife left me
- Previously Frozen Smithfield Spare and Salt??
- Smoked Chuck n Tatoe Pie
- Bacon Fatty and Pizza
- Brisket taking forever
- Simple Saturday....
- Brisket setup question
- World Class CI NY Strip On BGE....PRON
- Go Astros
- Chicken Shawarma
- Jalepeno-Chorizo Cheese Dip
- FYI- OKJ Highland Is $99.00 At Walmart
- give dat dawg a bone
- Corned Pork Butt & Pork Belly Pastrami (Sunday)
- Waste not want not- Pizza Hut
- Weber chimney
- Cuban Sandwich using Leftover Pulled Pork
- Jerky cure question
- PORK BUTT SCORE - The Price Is Right ... Load up the freezer
- The first time I’ve cooked this
- With my New York brim and my gold tooth displayed....
- Cheeses.....
- Vortex Jah Love wings
- So... I’m interested in sous vide?
- Pepper grinding
- Thighs "ALA" Short Stuff
- I stopped at a local chain bbq joint
- DIY pellet hopper and auger for whiskey barrel
- Brisket Point
- Two briskets and 50 thighs.
- Bacon cheeseburgers
- Pork Butt Reheating
- First time with a pork butt on the Kamado
- Big Easy 3 in 1 has been seasoned ... first cook?
- Double Feature - Crowd Cow Unboxing - Reverse Sear Ribeye on Mini Weber Smokey Mountain
- Found a used PBC
- Well, I pulled it off...
- Johnson Custom Smokers
- Need help with a decision -- apples vs oranges
- First smoke
- Quality Ribs around Metro Detroit
- The Next First Time I Cook Something
- Bloody Mary & Appetizer Party ~ Bring Something Along They Said
- Huge cook on my 600 gallon offset with pics!
- Weber master touch or camp chef smoke pro se
- Pellet Smoker/Grill Recommendations
- Say Cheese.
- A case of the Monday’s
- Kicking tires on new rides.....rushed some pies to the table afterwards.
- Opened my twin pack of butts from Costco...
- Lots of Ash From B&B Lump
- Hey Grandpa, what's for dinner? Damn good smoked meatloaf
- Vortex Tri Tip
- Best of the West Masters Selection
- Pork butt use or freeze by date
- Used Stumps
- The Paella Pizza
- Dyna-Glo Vertical?
- Chinese Scientists Create Genetically Modified Low-Fat Pigs
- Please tell me I did not go wrong buying a Traeger
- Domed lid for the PBC?
- A Tale of Two Fattys
- holy sheet batman
- St. Louis and Baby Backs on the same menu?
- The Most Difficult Request I Get
- To the Sous Vide users! Also relates to smoking.
- Is "cheap but good" still doable?
- Officially subscribed!
- Brethren help in sourcing enamel ware?
- First BP wrap!
- Upside down turkey
- Chuck Roast for tomorrow
- Type 1 RTV Silicone Gaskets in a smoker?
- Is this worth $100
- North Texas Fresh Turkey?
- Meat Smoke Intake ?
- Leftovers = Pot pie
- Question about Rubs
- No saucing, no wrapping, no Parkay, no nonsense cook
- In search of Traeger 124 Owners Manual
- A couple of pies on the 007
- It's a beautiful morning
- Stuffed Pork Sausage Ball Wrapped in Bacon
- 80lb whole hog time question....
- gonna break the Traeger in, rub question
- First Cook on the Big Easy 3 in 1 ... w PRON Heavy
- Adding an Airtight, Domed Grill Lid to the PBC for $20 With no Tools
- Newbie attempting 250 gal Reverse Flow Smoker build
- Makin' Bacon question!
- Shopping complete
- New Fabricator - Moss Smoker Company (Carolinas)
- New Memeber! Which Pellet Grill??? Decisions, Decisions.. Help!
- Vertical vs Vertical Offset
- Attn: MOOSE & Brethren Lodge Cast Iron Wildlife Series
- Shells
- Original Grate Grabber
- Going to attempt to turn my 18.5 WSM into a PBC.
- I Stuffed My Meat - Flankenfatty
- Wing sauces?
- So is this Smoked chicken?
- Low Carb Sides?
- Stoker Temp Controller System - are they still in business?
- Vortex lighting question
- BBQ shops in Tulsa Area
- Dry brining beef ribs?
- Cooking brisket flat
- Kamado or yoder Cheyenne
- Mesquite Grilled Jalapeño Cheddar Cheeseburger-Salad
- Pork Steaks With Friends Saturday - How Do The Brethren Cook Them?
- Rubbing Her Down With Oil : Cleaning the Outside of a Smoker
- Taking the plunge...
- BBQ in Nashville
- Ft. Worth/Arlington area Brisket alert
- Sue Veed’s Juicy Thighs
- Smoker Pellets
- Assassin 48 questions...
- Looking at thermometers
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Anyone tried ribs from Whole Foods?
- Strawberry Cake on the Cobb Grill
- Best Salt for Brisket
- Pork tenderloin on the kettle
- Hosting a party and need help...
- Brisket and Blueberries Breakfast
- Heart911 cook went great
- Smoked sausage with a FEC120? Anyone do it?
- BBQ food spread folding table
- i NEED HELP!
- Thermapen Sale
- New Weber announcment
- I'm Really Getting Hung Up On The No Touch Brisket
- 4 Different meats at 1 time
- Just about to get in line for a Shirley - have some q's
- Burnt Offerings: Strategies and Techniques
- Pizza thre ways
- An Interesting Cut and Cook
- Peanut butter and jelly brisket sandwich
- Beef muscle jerky
- Finally found quality brisket (semi) locally
- Turkey Pre-Run??
- Pickle Mustard Sausage Making & Wife's Chili (Saturday)
- Feeling Validated- and somewhat snobbish
- tomorrow i'm going to start my pizza oven build any ideas???
- Grate temp
- Questions about older Louisiana Grills Pellet Smoker
- For those in Meijer country - ribs alert
- Reverse flow patio build
- Confessions....Rookie Mistakes
- Australian grain fed strip steaks
- Freezer burn
- Turkey Breast
- Kroger pork butt
- How much does leaving a chicken whole increase cook time?
- Hot n' Fast Water Cooker vs. Non-water cooker
- 1 Bird Poultry Rub 1 Bird Moroccan BBQ sauce on UDS spit
- Beef Ribs, my first time
- Sam's Club ups their meat game
- cabinet smokers vs stick burners
- Cast Iron Cornbread and Stew on a Wind Swept Day
- Just finished offset build- what is the best way to clean it out?
- CyberQ runaway temps.
- Awesome juicy pulled pork
- Fajitas and Borracho Beans
- Chuck burnt ends
- I'm Back! And I Got A New Toy...
- PBC Pork Butt Sling
- Racing style Hog cook times
- Sunset Book Barrel Cooker Design and Recipes
- The Fat Man's Brine, pork and fowl
- Looking for backyard inspiration ideas....
- Green chili recipe w/ leftoever pulled pork?
- First posts...tryin to find that match
- 1st cook on pit barrel cooker
- Anyone make pork jerky?
- Thanksgiving turkey ideas
- First Ribs on UDS
- Beef jerky
- Some afternoon smokey goodness
- Picture problems
- Biscuits and Gravy while driving? Yep.
- Not q but some pretty tasty Italian food
- 4 meat, 4 cheese, Chicago Style Deep Dish
- Stromboli for dinner
- Hickory-Mesquite-Pecan Heavenly Brisket
- Bull Fries n Catfish
- It's Mr. Brown, not, Mr. Charred and Burnt Black!
- Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )
- planning a stick burner vs charcoal burner shootout
- Bad smoke
- More Pizzas
- To brine or not to brine .. that is my question.
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