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- Vertically Skewered Wings & Bratwurst
- Sriracha Stix and Sriracha Mayo Glazed Thighs
- Weber Go Anywhere, leg of Lamb
- Old Country Flagstone?
- NEW Trade Round 55 is in the planning stages
- Dekalb County Relay for Life Kickoff BBQ
- Choosing a used meat slicer
- Gravity vs wsm taste
- Gateway drum/waterpan?
- Brisket glazes and sauces?
- Yard birds on the Primo XL oval
- Smoking Beef Shank? I got some.
- 22.5" Weber Kettle Pit Viper Blower Fan
- Brisket or Burgers?......BOTH.
- Smoked Chuck Roast Empanadas
- WSM handles and cover question
- SmittyJonz Select Brisket Sunday Dinner
- Mardi Gras pastrami....ish
- Apple compote with crisp....
- Creative Appetizer
- Temp gages
- Grilled Venison Tenderloin
- Tri Tip Shawarma Wrap
- Yoder YS640 Owners, Question????
- Deluge Rain Planked salmon
- Can food that's been too long in the Danger Zone be rehabbed
- High Plains Shenanigans - Beef Ribs w/ Pr0n
- Pork Belly Burnt Ends in Sunny-Warm SW Florida...PRON
- First Ribs on the UDS
- Warming rack for my Blackstone 36"
- Carnitas
- Need advice on smoking cheese in a Weber kettle
- Gnocci, Balsamic Vinegar dressing salad, Fillet Mignon on Webber
- Therapy Beef
- Rookie Mistake!
- Tomahawk ribeye...the Primo is pulling double duty this weekend
- What’s the natural progression?
- Pollo Loco or Polo Regio Yardbird....?
- I like B'Loney
- Smoked turkey
- ? about adding firebricks to fire box on vertical
- Pre dawn-fire is lit- Mesquite- green chile 🐖🔥🙌
- Meat Slicer Score!!
- Cold smoking/curing book recommendations?
- Sausage Clone Project
- World of Kamado
- Hey you Texas folks,did I do it right?
- Marty I added Cheese to the lest over empanada filling!
- Lesson in Wood
- Lesson in Wood
- Reheating corn beef
- Bbq pics from Sunday
- Double R Ranch-SRF Choice Flat Iron Steaks
- Smash burgers
- Minced garlic
- Must resist!
- Is Your Wood Clean?
- NOW I Really Want One
- Resmoked Brisket
- Margarine-Spreads-Slathering lets get greasy
- Sand blasting the same as using a sanding attachment?
- Where to Get The Best Custom Grills
- Gravity Feed Vs Pellet Smoker
- Baby back....chili???
- Chorizo Sausage
- Lady KickAzz's Turn
- Lazy cook...pRoN
- Myron Mixon gravity feed vs water cookers
- Granton Edge or Serrated Edge?
- Vacmaster Repair
- Taco Tuesday 🌮🌮🔥🌮🌮
- Oil slather made my brisket bitter
- Ramps Anyone?
- Ribs and bacon roses
- My Costco cuts some briskets in half
- Bacon Bacon Poutine
- Boat Grill Questions
- Bacon Day at the Fork's House
- A new propane griddle?
- How's your rib cutting technique?
- More Bacon... and breaking ground
- Question about selling Meat to restaurant?
- Brisket size question for the BBT (Brethren Brain Trust)
- Turkey bacon on sale
- Camarones Al Mojo De Ajo
- Oregon Oak for smoking?
- Looking at an Offset From Outlaw
- Corning tri tip
- Fmd
- This brisket confused me
- Nice day for burgers.
- Bacon makes everthing better...
- Surf & Turf for ❤️ Day
- Catering Request: Sacramento Area
- Got me a new toy... Gateway drum
- SRF American Wagyu - NY Strip...
- Finally pulled the trigger at Naturiffic
- UDS uneven burn in basket
- TermoWorks ThermoPop open box sale $20
- BBQ sauce find Help
- Salty Sailor Review
- BBT Activate: Bottled Sauces
- Black pepper on Brisket Question School me
- OK Joe Mod
- Hello
- DIRTY Man Day (Great Event)
- Pellets
- Caveman steak directly on the coals...
- Saucing preference with pork ribs
- ThermoPro - Venture Section
- Uds first smoke
- Wind Worries
- First Time CI Scallops and Asparagus on BGE maybe a FIRST ...PRON
- Santa Maria / Tritip Newbie
- Cowboy lump
- Well, I Tried
- Cast Iron Griddle for 22" Weber?
- A Few Crawdads
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Prime rib cook suggestions so I can defrost and sear?
- Green Egg prices
- A-maze-n tube, white smoke?
- Pork Loin for Canadian ?
- Rubs
- Vertical smoker advice
- Keeping it simple
- Venison—Beef-Swine Chili 🌶-Christmas
- Smoked Breakfast Sausage Patties
- I want to smoke something different. Any ideas?
- Idea for rib method on WSM
- Oakridge sale?
- I got my Hunsaker hybrid rack
- Another Rainy Day Cook
- Time for a new grill. Requesting input
- Decisions.....Meadowcreek or LSG
- Outdoor Wok grill
- Another Dumb Question
- Texas Pepper Jelly (Mango Hab)
- CALZONE no BBQ
- Brisket, Chicken, and MOOSE RIBS (?!?!) Tomorrow
- Anyone Have Suggestions?
- Swanson's Pulled Pork
- M1 earning her keep today.
- Smoking Rack of Beef Ribs - Suggestions?
- Is cooking whole packers holding back my brisket game?
- Sliced belly, pork bites and drums, oh my (PrOn)
- My 85g Hunsaker Vortex Smoker has landed
- Home alone....
- 3rd Party Weber Parts???
- Tired of Cheap Baking Pans/Sheets - What Do Y'all Use?
- Hold a pork butt
- Hatfield Pork
- Dry brine a brisket?
- I May Have Been A Snob- I’m still learning
- Happy Thanksgiving? In February? 270 Smokers Sumo in action
- Brisket dropping internal temp
- Bacon Wrapped Pork Loin With Chocolate Infused BBQ Sauce
- Help - Beef loin flap sirloin tips ideas
- Wife's Bday Brisket
- VDay and BDay Surf and Turf
- Smoker deposit paid today
- All this fuss about brisket......
- If You Have Any Health Issues Please DO NOT CLICK--Homemade Bacon Makes Homemade Baconater Better
- Taking loinbacks to a new level of richness
- 2nd attempt at pizza on the Weber summit
- Outside storage Humphrey smoker
- And the cast is
- Cheat day,in search of......
- The Wife came home with a hunk of Tenderloin
- Electric smokers
- Brisket Smoke Temp
- Elkridge MD Costco Full Packers
- A little bit of this and that.
- Best place to buy pellets?
- Windy Sunday. Time for some beef ribs
- No Bull
- Gateway hanging rack
- Cold weather cook
- Pork has a slight odor
- Stick burners in California?
- Brisket cook for co-workers
- Does this look like hickory to you?
- Stainless drums with lids in Des Moines/Omaha atea
- Smoking my first fattie...and another fattie
- SmittyJonz made me get it.
- Daytona Cook
- Wood on the rotisserie
- First time pork belly burnt ends
- Too much bacon?
- Educate me: IVC v. Gravity feed
- High Plains Wings - w/ Pr0n
- Race day snacks,ongoing.....
- What would you do?
- Price of your meat
- Toasted French Bread,featuring shrimp and scallops
- what wood for cold smoking bacon?
- Bacon Apple Pie Ala Mode, with Bourbon Caramel Sauce, and Bacon Candy
- Two butts last night
- Mesquite smoked brisket in the UDS
- Custome Pits and Fab or a Lang
- Pit Boss Tailgerter 340 - good buy for small cooks?
- LIVE cook on President's Day with PRON
- High Plains Freezer Dive - Live cook w/ Pr0n
- SRF-DRR Brisket Cook with Pics...
- Brisket at $1.47 lb.
- Not Q: Hot Calas
- Smoke inhalation, or the flu?
- Pretty much the best night of food ever
- Buying sausage casings online?
- Maverick ET-733 Trouble!
- The 2018 Texas BBQ Brethren Spring Bash
- Lost my Maverick... wireless thermometer recommendations?
- Just a small cook on Saturday.
- Farkn Wind- Smoke Blackened Salmon Croquettes
- This tank for a smoker
- Backwoods Chubby 3400
- My smoker hit a plateau
- Homemade Vortex test
- Tri Tip reverse seared on Mini Egg/Griddle
- Jack’s Old South Opportunity
- Pork steaks
- Tri tip in the Detroit metro area?
- Has anyone started a chuck for pulled beef on a smoker and finished in a crock pot?
- BBQ Trailer Build Tread
- Ole Hickory Ace MM
- My Biggest Brisket-Pecan Lodge- Meet Frankenrub
- Need Help Deciding PLEASE
- Ribs, Fogo and forget my #*&%” neighbor
- Whole Hog Rotis
- Kindling Splitter Made of Cast Iron
- Cooking Pellets Amazon
- My son saved me some for lunch
- The Meater
- Soup-Stew and Chili Season Continues
- Past Sunday Cook
- Making pastrami, Brisket Trimming Suggestions
- Hot Italian Sausage
- Pellet consumption in Traeger Pro22 compared to charcoal
- Beef rib pr0n
- Question for big brisket at low temperature
- Who else diggs salt and pepper ribs?
- Help finding a hamburger post
- Need some advice on choosing a smoker.
- PK360 vs Weber Performer
- Going to Jack's Old South Class - 3/2 - 3/4
- PSA - North Texas Brisket Sale!!!!
- Blackstone and others 20% off
- Looking for wood near Daphne AL
- Home Depot special buy of day - 20% off
- Need HELP From Traeger Timberline Owners!
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