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- First ever plate beef ribs cook
- Ain't this guy Cheating?
- Just NukerWave It.....
- Western lump charcoal
- DFW Area - New US Foods "Chefs Store"
- Breakfast Meatloaf
- Big Poppa Smokers Rub deal
- Tough Week, Brisket Recovery Sunday
- Butter Basted Steak
- Think my kettle is dead :( is the one with the little table worth it?
- Replacement meat probe timberline
- Brisket. Slice and warm or warm and slice?
- Burgers, abt's and lollipop chicken drums
- What temp do you pull your briskets?
- Beautiful Mess-Should’ve Been A Cowboy
- Salt + Smoke White Cheddar Cracker Mac
- Recognition
- brisket help
- New Grill
- Brisket Quesadilla
- Brisket resting in a cooler/danger zone.
- Old Country Smokehouse
- Barbacoa, Carnitas, Margaritas, Street Tacos and Gringo Cervezas
- Lil' Texan Sandwich
- The Original Sack Lunch
- Hatch Green Chile-2018 Harvest Update
- Dino beef ribs drying out
- Briquettes or lump?
- At my brisket’s end.
- Had some time yesterday
- Burnt End Temps
- Coffee Flan
- Tuning plate question.
- Butts Whole BBQ
- I find this interesting
- Help Me Choose My Next Smoker
- KC Masterpiece Private Stock Reserve BBQ Sauce
- Don't Miss Out on the "Reverse Sear" Throwdown! Enter to Win Prizes From Big Poppa Smokers! Lasts Through May 21st!
- Smoked Pepperoni (cure #1)
- Buffalo Chicken Breasts & Spicy Breaded Thighs
- Greek meatballs
- Low Carb Pasta
- A question about my sausage...
- Atlanta area Kroger stores
- Smoke Gateway Major Fail
- Tri Tip And Venison Green Chile-Chili
- Let's grill some burgers!
- Store bought premade pizza on the Egg via a Smobot
- Royal Oak sale.
- Talk to me about Whole Foods
- Another late night meal
- Outdoor Storage Question With Smoking Wood
- planning a pig roast. HELP!
- Briquettes Question
- Royal oak briquettes or kingsford
- Brand spankin’ new.
- Reverse seared T-bones
- Hot, fast, and naked?
- No Roll?
- The Barbecue! Bible 10th Anniversary Edition Kindle Edition $1.13 Not sure how long
- Just Me- I Still Want The Pig To Be Pretty 🐖
- Mothers Day Cook Planned
- The definitive charcoal poll for smoking
- Singed the crap out of my eyelashes but cooked a great steak
- Sad End to a Brand new Gasser
- Headcheese
- Pork Burnt Ends
- Which Temp Gauge
- Spatulas, tongs, knives, thermometers...where do you store your BBQ tools?
- Shout out - to Q-Salt
- 35 Briskets??
- Pitmaster T Series - Hot n Fast No Foil Jucicitidinous Brisket
- temp control on a kamado
- The deal God's have spoken.
- Rattlesnake
- The Ultimate Smoked Bloody Mary on the Cobb Supreme
- Debating on getting some sleep or just starting the cook
- Took my Caliente Argentine/Tuscan Style Grill Kit out for a spin today
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Green Chile and Blackened Salmon-Breakfast 🔥
- Dry rub that can replace BBQ sauce.
- Do you sauce your Steaks?
- New Pit Design
- Hunsaker Question
- Ordered a smoker and need advice on accessories
- 2 Hour Ribs
- london broil cook time question
- Home alone!!!
- Pulled pork and ground beef burgers
- Need help picking
- Whole hog question
- Blown away by Weber's customer service
- Important Notice on St. Louis Area Bash
- Paula Cole stuck in my head- Where....
- Salmon Candy Please...
- Match Light Appreciate Thread
- Humphreys Long Weekender or Guru Shotgun?
- Score! On My Way...
- Season new gas or charcoal kettle grill?
- Friday night Steak night (part 2)
- whats A1 sauce for?
- 3rd brisket is a charm!
- Roasted Peanut Oil
- My All Nighters Are Behind Me
- Portable Grill
- Help with wireless thermometer
- Mothers Day cook
- Pulled Pork On The Jumbo Joe
- Royal Oak Lump Sale Or New Price...
- Fire box peeled on meadow creek during season.
- Some woods to try ... or not
- Katz’s Pastrami: The pursuit of perfection
- Snake Method in Weber 22.5 Not Working For Me. Help?
- is graded brisket just marketing?
- Gas assist on weber charcoal summit
- Thai chili wings
- Competition Taste vs. Home Cookin' Taste ??
- Saturday night at our house
- Think I need a bigger plate.
- Not Q - Patio Cabinets
- Reverse flow. Add 9x15 warmer box or not ?
- Weber Red Head
- Kroger ribs
- The A1 Slathered brisket
- Wet Aged Prime Brisket: Cook it or toss it?
- Small Town Service
- I Always Had A Thing For Redheads--Introducing Her To The Brethren
- Hawaiian Spicy Mango Pork Loin.?
- What's the most accurate door mounted Pit Temp Guage?
- Mannheim Germany.
- Jerky from Pitmaker to a rented 22.5!
- High Plains Shenanigans - "Pork The One You Love!"
- Live cook, Akuashi short rib challenge
- Open fire wings
- Chicken Carbonato
- need help with potatoes...
- Which replacement grates for my Weber
- Well, Beans
- Anyone ever heard of Stok Grills?
- What I Hate about Weber kettles
- Maiden Voyage on the KUDU
- Old Country Smokehouse smoker
- Q-Master Senior Pit Controller
- What you call this .....? Being Told it's Dump Cake.....
- My first "london broil" reverse seared
- How do you like your steaks cooked?
- Hungry- two bike rides 🚲🚲
- Herb smoked chickens.
- Chicken Thighs and Brisket in the UDS - hand made Gnocchi - Espresso Brownies - Happy Mothers Day
- Bone-In Ribeye & Ramps
- Prime NY Strips for Mother's Day...
- Sunday Funday Ribeye
- 15lbs of Chuckies
- A Smoked Whole Beef Tenderloin Roast For Mother’s Day
- Blackstone Pizza
- Lone Star Grillz Large Vertical Insulated Cabinet Smoker
- brisket is sacred. I messed with the brisket
- Steak! I hosted tonight so I'm tired as fark.
- 2 1/2" Ribeye Steak Dinner.
- Ribeye and Tri Tip Reverse Sear (Caveman) Cook
- Early start today for a brisket
- The Gentrification Of BBQ
- Clean smoke. Help me make sense of this thought process!
- What is this Brunswick stew
- BBQ injections
- Wing Recipe
- Cut of meat name?!
- Latest Cook this past weekend with good friends!
- KickAzz Dual Function Warmer Box.?
- Tomahawk Steak From SRF (pics of cook inside)
- Assassian 48 grill, or local guy
- Thermoworks Smoke Real World Review
- Meat injector choice
- Do you foil your bottom?
- Just a quick smoker question....
- Semi live short rib cook (cinepr0n)
- Mother's Day MOINK and MAC, with a side of Fatties.
- Pastrami for a buddy, Wings for me
- turkey legs
- I suppose...
- Backyard Bombers MJH.?
- My Mothers Day cook 2018
- Fantasia Is Special
- Are Shirley's only well known among the Brethren?
- Rus Jones' Smokey Beans
- Western Lump Deal at Walmart - $9.88 for 30 LBS
- Mother's Day at the Forks House
- I Love Eggs, how do you peel them.
- Inkbird IRF-2S
- Backwoods chubby 3400
- Wings Dry Rub...
- Reverse seared ribeye roast
- Smokin' in the heat?
- Last weekend cook
- prague powder
- Busted knuckles
- First Sous vida cook
- OKJ Bandera ... anyone add an "autotemp" fan?
- Read ‘em and Weep 🙌🐖🙌
- Don't shoot me. I'm only the Messenger.
- Uuni spring run
- Just a Cheese Burger
- 70 lbs of beef in the UDS
- Just another burger
- Chicago deep: pan?
- $300 for a 26" Kettle(?)
- A BBQ Newbie with a dilemma over my Grilla Silverbac
- Peruvian Chicken on Frankenstein Grill
- What Weber grill is this?
- Cos
- Rib rack or no
- Wondering about Matt's BBQ Pits?
- quality "Q" show on netflix
- Mang Tomas All Purpose Sauce - Anyone try this on pulled pork
- Jalapeno SPAM sliders.
- Skinwich
- 30 Hour Dry Brined Cherry Smoked Chicken
- 2nd cook on the new Weber. Vortex Thighs
- New Lone Star Grillz Product Released Today
- Anyone Bastardized their WSM?
- Another Smoke Gateway Limitation: WiFi Extenders
- Pans in Vertical Smokers
- pellet grill bashing
- Long Weekender Is On The Way
- Decided that I really missed my second Ranch Kettle (that I gave to my sister in law)
- Thank God its Thursday.
- Pitts and Spitts vs. Yoder (pellet)
- My best appetizer.
- Bad Golf-Saved by Sucklebusters Frito Pie
- Lump charcoal. Which is the better deal?
- Any T&K Gravity Fed Smoker Owners In The Group ?
- Fire pit burner in WSM or similar?
- Weber Summit Charcoal Grill - Pros and Cons?
- Thursday evening quickie
- Which Pellet Grill?
- Flat Iron Steak - grilled not ironed!
- Pork Riblets
- Mother's Day Bazillion Hotdog Cook pt. 5
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Hunsaker overnight brisket.
- A celebration of the Louisiana cochin de lait tradition
- Garnish for Whole Hog?
- Tri Tip and Farm Fresh Eggs
- Hey cowgirl—Peruano-Myacoba-Frijoles Amarillo
- How much y'all paying for whole pigs
- Brining chicken: Wet or dry?
- Welcoming the Newest Lone Star Product to My Home
- Finally Making Progress
- Chorizo quesadillas & pollo asado (pic heavy)
- Pork Loin Recipe Please...
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