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- Brisket practice run, rub test
- Doing My First Ham for Christmas - Which Ham to Buy?
- Beef (tritip) rub without pepper?
- Let's talk sides.
- Beef Ribs @ 20*
- Meteorite Chicken Throwdown Cook.
- We’ll just leave this right here- No Recipe
- 5 lb flat hot n fast
- Smoked Roast Beef in the snow
- Deal on new smoker
- This may go in the Top 10 deals list
- Lang’s fall from grace
- Cryovac Question
- Favorite BBQ cooking Temp.... Poll
- Layered Ground & Formed Buffalo Bacon
- Prime rib suggestion
- Beef ribs
- Country Style Ribs
- Frankenrub Chicken Wings
- Hodge podge...
- Dry aged
- Walmart OKJ Highland on Clearance (YMMV)
- HyVee "Angus Reserve" Beef
- First Run On the Texas Original Pits - Pearsall
- Urgent help needed - Pulled pork issues
- Opinions on vacuums for ashes?
- So how's your smoke going?
- BGE Rotisserie Rib Roast
- MAK 2 STAR Seasoning
- Switching to full size propane tank on WSCG
- Sandwich recommendations
- First chuck roast
- Cheese on the Smoker
- Defrosting 13# Whole NY Strip
- Tootsie’s Mop Sauce for Pork steaks
- Smoking beef ribs- question
- Picked up my Christmas prime rib
- smoking a couple hams for Christmas presents?
- It was fresh cookies baking time... I couldn't help myself.
- Bride says, “ please be normal with the chicken “
- Anybody like Clam Dip?
- Sticky bark on brisket....what happened?
- Potluck Cook
- Stuffed bacon cheeseburger pizza
- Ribeye on weber wsm rotisserie
- First Rib Roast
- Barbacoa Tacos
- One more use for ABT dip
- Anybody else use wood on your Gas Grill?
- Sometimes I just shake my head.....
- Beef Rib Benedict
- Worth the rescue?
- Rib Roast - TIMING
- Breakfast Sausage - Pork Butts
- BBQ equipment recall
- Favorite Dip????
- Beef chuck ribs on a stick burner...how long?
- Umbrella holders for your smoker
- Brisket Postmortem
- Sliced instead of pulled b/c of time...
- pork loin resting/hold temp
- Question....
- Backwoods fatboy
- Grill Grates
- Assassin Pellet Smoker Anyone ?
- Culinary Infidelity- Guilty As A Big Dog 🐕
- Questions, large groups, precooking, etc.
- Not-too-complicated Pit build design?
- Cold Smoked Steelhead
- Lemon Garlic Roasted Pork Loin
- Peoria Custom Cookers owners
- Comparison between Kamado & Insulated Vertical Cooker
- Keto friendly blues hog Tennessee red recipe?
- Sunday smoke : long and pic heavy
- Requesting Seasoning and Fire Management Tips for a Shirley
- Super cold cook advise
- Bcf
- Who uses grapevine as smoke wood?
- Venison & Feral Pig Hind Quarter
- More smoked salmon
- Christmas Eve Brisket questions
- Master Built Smoker
- Ironside Reviews/Updates
- Flash freezing smoked meats
- Experiment Trifecta! My Family Always Likes It!
- Smoking sous vide brisket
- Question For Humphreys Owners
- Blaz'n Pellet Grill or Rec Tec Pellet Griil ?
- Pairing faux pas?
- Weber kettle limited edition
- 18+ Pound Whole Ribeye to age
- Guerry's slaw????
- Harvest Brine question
- Make 2 Star Chicken Breast & Salmon
- Quick look back at Summer -
- Resolving a Thermoworks Smoke Resync Issue
- Why I love pellet grills and dislike Traeger
- Brisket Rub
- Article...The science of tender juicy meat.
- So electric cookers can produce good Q?
- Lemon Pepper Wings
- Just joined yesterday...Here's why
- Only in Japan...
- No Roll Ribeye
- No more bacon.
- Can you smoke cheese in the warming cabinet?
- Primal beef ribs - cooking strategy
- Advice? New Myron Mixon Gravity Fed Smoker
- Neat Argentine grilling doc on Netflix
- Boneless Prime Rib question(s)
- Churrasco Chicken on the Carson Rodizio
- Panic Just Set In.
- Making Christmas brisket tomorrow...need help
- possible 500 gallon smoker build
- In lieu of passing out Christmas cookie trays this year
- Pron Heavy Xmas Cook
- Just a little chick
- Need some ideas, cooking for a friend in need.
- Rookie Mistake....
- Cooking for 200, wish me luck
- breakfast and dinner side-by-side
- Couple of Fatty's
- Beef cheek meat...so how do I cook it?
- Rib Eye Nachos-Christmas 🌶🎅🏻🌶🎄🌶
- I guess my friends know me pretty well..
- Carson Rodizio
- Dry brining turkey... how many days?
- Texas Red Hots
- whole hog roast
- What's up with the low Prime Rib prices? Any Ranchers know?
- How long will rib roast stay good before cooking?
- Tri-Tip On The Daniel Boone
- Tiny Human Gets First Pork on Friday
- Favorite Prime Rib Recipe on Offset?
- PSB on the BGE
- New Smoker help me choose the best
- $1000 budget
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- I Take Comfort With My Meat 🥩
- Need some guidance for chopped brisket...
- Has anyone used the Perfect Draft Blower
- Chicken Roasted Prime Rib
- Bride wanted Oklahoma Chili 🌶
- Has anyone ever tried ranch dressing for slather
- Choices...Humphreys vs Assassin...
- So I ordered a couple of tri-tips from the butcher
- Planning my Shirley Build - What are your favorite features or extras on your smoker?
- Live steak cook with Oakridge Carne Crosta
- What's the best cooking related Christmas gift you've received?
- 👀 shots fired
- Confused About OKJ Mods
- Miyazakigyu Wagyu ribeye’s. Now what do I do?
- Cheep standing rib for burgers
- Amazing chicken
- Tips to source good beef ribs?
- Early Christmas Gift - This is gonna be good
- Prime tenderloin sous vide, then seared. 10 deep for Xmas
- Dry Brine a rib roast?
- Frosty morning, smoking some butts
- Q-Salt for the "dry brine" phase of my rib roast?
- A perfect day to fire up the smoker
- Before and after 3 week UMAI dray age
- New 270 Smoker
- Winter Project - Yoder Style Pellet Feed Built In??
- Christmas Eve Dinner ideas?
- Who's doing a dry age right now?
- Smoked Prime Rib question
- Long time
- My Butcher Rubbed My Meat!
- Need help with butt
- That one bite that changed it all
- Taking New Rotisserie for a Spin
- Need advice -lobster claws
- New way for bacon ends
- Build a hot/fast smoker out of a gun locker?
- Cover for a 85 drum smoker
- Standing rib roast bones: remove bones or keep
- Prime rib and rib eye steak bonanza!
- Some pics of a big cook from yesterday. Pic heavy
- Sous Vide Rib Roast Temperature?
- Sorta catering
- To you and yours........
- Pork Belly For the win!!!
- Christmas came early this year!
- Therm port and yoder Cheyenne
- A Nice Day to Cook
- Christmas Cook with pron
- Beef Rib holding time
- Christmas Dinner: Half Pig - Oven Roasted- thoughts?
- Weber summit charcoal and dirty smoke
- Iron Smithery Insulated Pit
- Green Chile Cesar Salad Scramble with....
- Hanging on the Hunsaker
- Anyone use a beef base like minor or better than boullion for your rib roast?
- Open Pit Rotisserie Tri Tip, Egg & Cheese Sandwich
- Turkey gravy
- Rib Roast cook time/method question
- Ode to Adams
- Christmas Eve Cooking
- Then again, there's this...
- Brisket, Corned Beef Point & Capon
- Eve Eve, Eve and Xmas Day Stuff
- Meat Slicer Question
- Reheating brisket and beef ribs?
- Merry Christmas brothers
- Exciting Emails
- French Cut Pork pre-Christmas Cook.
- Offset Smoker Noob Question
- Smoking prime rib bones
- ~thirdeye's~ Hung Prime Rib... Re-Invent The Wheel Or Back To Basics?
- Beef Tenderloin pit temp
- Christmas Eve Prime Rib on the Hunsaker Drum
- Horizon 16" classic vs Yoder Cheyenne
- Smoked sausage
- It's A Shame
- Long hold BB ribs and cheap cooler idea
- Quick prime rib question...
- Merry Christmas
- And the cook begins...
- 22oz USDA Prime Ribeye for Son and DIL
- What features on a cooker do you want that you don’t see?
- Prime rib recipe from last night
- Christmas day beef ribs and ham
- Christmas gift identification!!
- Beef back ribs question
- Time for 12 lb. reverse sear rib roast?
- Smoked Salmon
- Smoke and sear griddle, used as a griddle
- Adopted farm folk
- My Christmas Haul.....
- Crab Meat ??
- Merry Christmas Brethren!--Semi Live Cook--What's On Your Menu Today?--
- Christmas pepper beef stout
- Christmas stuff
- Steak Gravy -- It's What's for Christmas Breakfast
- Brisket on a drum problem....
- Cowboy ribeye
- Walking my friend through the 1st Boneless Rib Roast
- Plug and play temp control
- Ribeye Roast - Meathead's recipe
- Last Christmas 🎄 In my 50’s in the Books
- High Plains Mini-Prime Rib - w/ Pr0N!
- Brisket help
- what did you cook for Christmas ?
- Yoder covers?
- Second Christmas brisket cook.....Live
- Christmas Swag
- First brisket
- Christmas Day Feast
- Deep South GC28 Cover
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