View Full Version : Q-talk
- Cajun turkey Thanksgiving!
- Milwaukee Based Rubs or Sauces?
- Hot(ish)/Fast(ish) Brisket
- UDS brisket cook
- 2 Chuck Roast Pastrami in the Brine
- First tri-tip attempt today
- Disposable Cotton Gloves - yellow thread?
- Wet aged brisket quick cook
- Hasty-Bake as a smoker?
- Runaway pit temps
- Not Turkey again
- 1st brisket on new smoker
- Super lazy Sunday ribs
- Assassin 48...getting my build together.
- Smoked Meatloaf Recipe - For Smitty
- Dumb friends that want to cook like you?
- Sold Jambo...now to gravity feed?
- Do you prefer the vertical chamber on your offset?
- Looking for advice on brisket logistics
- M1 pork chops
- Friday was fatty day
- Sunday Rack of Pork
- Tips for WSM 22 + iq120 ?
- Brisket bug
- Gift Ideas (again)
- Crowd Cow Flat Iron Steak
- Lessons Learned
- Beef Ribs
- LSG Vertical cabinet stability
- Preparing for a Snack Stick and Summer Sausage weekend!
- DigiQ Help please
- Do You Eat BBQ For Breakfast??
- Smoking large quantity of meat
- Just pulled the trigger on new LSG IVS
- Bride just told me Dining Out/Entertainment Budget is Zero
- New Vertical Hanging Skewers and Reheating Pork Belly Burnt Ends Worked Out Great
- What addons should I get on my Shirley?
- Cinnamon Rolls in the kitchen
- Assigned seating for your meat on your Gravity Fed?
- UDS ash cleaning
- Done with the stick burners
- Charcoal bottom up burning, BGE, ceramic cookers.
- Where Can A Northerner Buy Some Sticks???
- Purchased a Flat Fire Box Rack for my Shirley
- Mixon vs T&K
- Reverse flow smoker build
- Do I need high temp cheese for summer sausages?
- Who's first in line?
- Small smokers? Practical or not?
- Where to get long edge guards for sharp kitchen knives?
- If I could only have one....🌶🔥🌶🔥🌶
- Shirley Fabrication
- Meat sweats in the near future!
- flank steak grilling
- To wrap or not to wrap? (Chuck Roast and Pork Butt)
- Effects of leaving your smoker out in the Elements.
- Peruvian Style Chicken with Green Sauce
- Added some wheels on my usd
- When You just can’t make up your mind- Meat And Beans
- Need your guys/gals advice.
- Making Bacon
- 2nd UDS Build
- Yin and Yang- Cast Iron and Instant Pot Breakfast
- The Prime Time Clock Is Ticking...
- WOW, Cook threads!!!
- Upcoming Friday smoke!
- New Reverse Flow/Santa Maria Cooker
- Just the Point
- Weber Genesis II E-210 vs Weber Q 3200
- The New LSG Insulated PeeWee
- new years day cook planning
- Cold Smoker
- Tangerine Dream
- Question: Who Has a Karubecue, And Is It a worth It?
- Couple of latest cooks (pron)
- Thermaq WiFi setup help needed
- Griswold Erie PA#5, Purples And Fatty(later)
- Lunches this week
- Random cook
- Pork Butts
- I Think My FoodSaver Died - What Do You Use?
- Jack's Old South vs Meat Church
- Summer Sausage, Snack Stick Extravaganza - Live Weekend Thread
- I Love My Peoria Custom Cooker
- University of Que Class??
- Please Join Us In the December Special:***"Rib Roasts and /or Holiday Feasts!"*** Enter for a Chance to Win Prizes from Naturrific! Lasts All Month!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Using a WSM on a synthetic deck?
- HELP! IQ120 Won't Work And Smoker NOT Coming To temp
- spicy slaw or different type slaw recipes?
- Making BBQ look “pretty”
- 1st brisket in the summit
- Fireboard
- Going to pick up Jasmine (aka GC28) on Monday.
- New Backwoods Chubby G2 Tips
- 4 Briskets
- Pellet smoker question
- Keeping the Grandson
- New Offset Q's: Surface Rust, Baffles, Thermometers
- Cold smoke bacon..
- Pellet grills help.
- NY Strip boneless whole on Sale $3.99
- The proper way to cook brisket
- We are calling it the smoke shack
- Tips for stable temps in Jambo???
- What method to light charcoal weber summit
- Cevapi meatloaf and pizza
- Some late night pulled pork and chicken thighs
- 85Lb pig on Offset Smoker
- Are vacuum seal units worth it over ziplock freezer bags?
- Bandera Brisket Question
- Pitmaker Vault: 1st Time Hanging Was a Bust
- How to do final sear to finish a smoked rib roast?
- Rotisserie Bourbon Soaked Ribs with Dr Pepper-Bourbon Glaze
- Meat sweats for the weekend
- Tejas Smokers hot plate and griddle (sorry Blackstone)
- Reheating vacuum packed meats? Which ones handle sous vide well?
- Wait 18-24 months for a Shirley or build local in CA?
- Meat Loafs in the Snow
- Eye of Round Roast
- Cure & cold smoke fish, need some advice.
- First BBQ/Brisket/Meat for Tiny Human (Sunday)
- Some Q from the WGA
- Wood fired grill
- Salt, vac seal, seasoning, hmmm...help
- Vacuum sealers
- VooDoo Dust on a 3.5lbs brisket
- Steven Raichlen Project Smoke on sale for 1.99
- Brisket newbie question
- woohoo!!! first catering gig
- Aussie Kabana,Snack Sausage.
- Messing with Imgur for Food Pics
- Smoking an 85Lb pig today
- Calling all Vault/Safe owners!!
- Semi Live Thread: long weekend in progress, new smoker and first smoke.
- BUFORD Drum Smoker - Build #8 - Steam Engine Theme
- Want to up my Jamaican Jerk game
- Jah Love boneless-skinless, standard thighs...PRON
- Hinge Grease on a Sitck Burner
- Do you intentionally hold your brisket? *** return of the poll ninja
- Campfire ribeye pron
- Please Join Us In the "As Seen on TV/YouTube!" Throwdown! Enter for a Chance to Win Prizes from Naturiffic! Lasts Through Dec 26th!
- GMG Wood Fired Pizza Oven first attempt
- 60 day dry aged ribeye and a sip of something rare.
- Cold weather smoking difficulty
- Just felt like burning wood
- Another round of Sunday Football Stuffed Wangs!
- Sometimes you just want a cheap ass beef roast.
- Brisket...Try something new or tried and true?
- Who injects their brisket?
- Sunday dinner - brisket and chicken
- Need advice on a honking hunk of beef
- Shirley design choice.
- First attempt at packer brisket
- Smoked boneless chuck roasts
- Yesterday's brisket smoke w/ PRON
- first smoked/braised lamb shanks cook
- Smoking in the snow is always fun.
- Cabbage Patch Chili 🌶 (no beans)
- First stab at tri-tip and reverse searing
- Wild Boar Pork Butt *Cooking Help*
- Brisket on the kettle.
- LSG Mini IVS vs Pee Wee IVS
- Anyone got a non-BBQ brisket recipe?
- Down East Beast on the way - the BatSmoker
- Frozen briskets
- want deeper smoke penetration - turkey
- brisket tutorial
- My Issue w/ Drum Smokers
- Cold smoking sausage
- Smoked deer hindquarter, and spit roast
- Uruguay,go BIG or go HOME!!!!
- Meat tax ‘inevitable’ to beat climate and health crises, says report
- UMAi bags
- A Little Rump.....
- Old Country Over/Under Newbie Questions
- Want to do whole pig in UDS
- So the President of Weber called me. That was weird. lol
- Combining Pellets and Lump
- BBQ Stuffed Sweet Potato
- Christmas Meal Advice
- Wife's favorite...pron
- Best cold smoker for a Shirley?
- Whats your burger go to
- Herbed Q-Salt Rib Roast (aka Prime Rib)
- What do you use to keep track of you cooks
- Computer Battery Backup for Cooker?
- What's on your Christmas list?
- Apartments BBQers
- Some Questions for Backwoods Smokers Owners
- Pellet Smoker Fail
- covers when transporting your rigs
- I had one job-Black Garlic
- The Sausage Maker-Polish Sausage kit question
- My new toy La Piazza Wood Ovens
- Shirley Fabs in stock now.
- In Search Of Thin Blue Smoke
- Copycat Popper Stuffed Chicken
- Spareribs and a Fatty
- Assassin Smokers...
- BBQ books
- Leftover smoked chicken salad
- Blackstone stainless cover
- Deal of the Day - - Kamado Joe KJ23RH Classic Joe Grill, 18", Red
- smoking turkey then deep frying
- When Butts Are Cheap 🐖🔥🐖
- Attention Shoprite shoppers.....prime rib roast $4.77/lb with coupon
- Thermoworks Smoke Gateway
- Vertical smoker and water pan?
- Veteran's Christmas
- Smoked Pork Smoked Brisket-Green Chile Stew
- Vacuum sealers need your help
- Smoke Hollow Upright
- Lighting your QUE area
- "Standing Rib Eye Roast" = Prime Rib Roast?
- New Franklin Style Smoker Build (I Know), A Few Questions
- Dirty smoke?
- Got That Dreaded Phonecall...I'm at The Store, Which Smoker Do I Get??
- Attempting first rib roast. Ongoing...
- First cook on the ChickenCooker
- High temp flue tape
- Ribs with Yardbird
- Cured Some Sausage And Smoked It In The Hunsaker But..
- Smoke that turkey!
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- 1st Time Venison Hind Quarter
- Snowy Day Brisket
- **** Amazon Kindle BBQ Book Sales! ****
- Uds charcoal basket question
- Advice for UK newbie - cooking time for pulled Pork
- Weber kettle mountain
- Pork sale in central Illinois
- Pork shoulder guys what is this...?
- Eat, Sleep, BBQ...
- Need suggestions for prime rib
- Brisket sell-by date
- And Twice On Sunday’s- But Wait....
- Can't eat pork anymore
- Extended brisket rest
- Alabama white sauce
- Deep South Smokers
- Dietary restriction rub
- How many separate the Pectoralis Profundus from the Pectoralis Superficialis?
- Is the Bandera still a decent buy?
- Detroit style pizza
- Spam
- Has anyone ever heard of a Big Green Egg knock-off called the super Q?
- Bob's Famous Big Boy--As Seen On TV/YouTube TD
- "over" cooking meat
- Seasoning a Drum (Hunsaker)
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved