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- Weekend Bean Pot- new to me Sausage 🌶
- PSA - Brian Flannery Ribeye's 25% Off
- Solar powered pellet pooper
- Just Simple Pork Chops
- Warm Water Lobster Tails - Air Fryer or ??
- Phu I lied - Ribs with my experimental rub! On the UDS applewood smoked - coated in everglades mop sauce
- My friends new pit....
- Check Out My New End Grain Cutting Board!
- Trimmed my 1st packer brisket
- Layering rubs question
- Vortexless Vortex Wings on the 22.5 Weber
- New batch of Bacon
- sous vide equipment question
- Breakfast-Featuring Fatty 🙌🐖🙌
- New Maverick thermometer is out .
- Beans are On- MSU
- Hearty Beans w/ Sausage recipe?
- Weber 26" vs 22.5" Grill?
- sides with a reverse seared steak
- New rub experiment, worked out well
- First cook on the mini!
- Thoughts on this?
- Cooking One Day Early - How to Store
- Pizza stone recommendation for offset firebox?
- Cast Iron Scallops on BGE
- But Honey... It followed me home :-D
- Anyone built expanded metal cooking grates?
- Santa Maria Argentina grill
- Blackened Gulf Coast Red Snapper w/Lemon Garlic Butter Cream Sauce.
- Tarter Sauce Recipe- s-m-l-xl
- "How to Order Gristles, Links, and a Bag of Breaks"
- Fantasia Is Ready for Her First Puff.....
- Rip Tangle Smoker
- Rib Color???
- Blackstone
- Long brisket hold: foil, bp, other?
- 3mile Urban Hike And A Bloody Mess
- Sous vide temps for rib roast?
- Pit idea
- Counterweight for Weber Rotissierie
- Rotisserie suggestions
- 8 qt Instant Pot on Sale for $100
- Must! Have! Bacon!
- Question for those Running a Pitmaster IQ
- Issue using Qmaster senior with WSM 18.5
- Rotisserie chicken noodle soup.
- Just wanted to thank my BBQ Brethren.
- Them bones . . .
- Tacos with Gtr
- Breaking in the New Grill
- Please help with Stumps purchase.
- What’s wrong with my fire??
- Smoked lamb shoulder
- Hunsaker cooks, and a pizza.
- Jerk Pork Loin
- My first smoke in my first UDS build
- My son built his first UDS.
- High Plains Sausages
- Dry Cured & Smoked Steelhead ~ Big Chief Style
- Quick Review Bone Suckin Sauces
- Sunday finger foods
- Wahoo Fish Tacos
- smoked chicken
- Sear vs. reverse sear vs. frozen sear
- 14.5 weber smokey mountain charcoal basket
- Mak/Yoder/RecTec/Memphis - HELP PLEASE
- Oakridge Secret Weapon French Toast
- Pork Belly Tacos
- BigMista calling it quits in SoCal?
- Czarbecue active hold ftw!
- New Blackstone design
- Bandera Capacity??
- Sous Vide help
- The mother watches closely over her young...
- Tbone-Cast Iron And Everything Of Color
- Picanha - ?Tips & Help?
- 7-pepper brisket
- How willing to roll the dice are you with thawing meat?
- Charcoal residue
- Barrell House Cooker
- Weber Rescue Itch
- June 9th Vet Cook at Zablocki VA in Milwaukee
- Getting away from thin blue smoke
- Ground Brisket with Sausage
- Cook ribs in advance technique
- Wife surprised me with new T&K smoker!!!
- Blazn Grill
- WalMart $10 for 30# Lump
- Bride Golf ⛳️ Me Bike 🚴🏻*♂️- MSU Solo Lunch
- great deal
- Caliber Kamado
- was wondering
- Camping and philly cheesesteaks
- Chicken Thigh Punishment!
- Green Chile Bread Recipe
- The burger of all burgers
- Maverick XR-50
- Hitachiya
- Pigs head
- Yoder YS640 vs MAK
- Brisket spritz
- Stepping up a hand me down
- Wrought iron instead of cast pans?
- A variety pack on the big weber tonight
- Pork, the other white meat...
- BBQ Beef- real diet food
- Advice needed on restoring, and painting a stick burner
- Ribs on a Whim
- Fogo lump charcoal is awesome
- Champion pitmaster is inspired by her father's legacy
- Lamb Sliders
- OTG & Drip Pan
- My new used H2O 48"
- Son's 1st birthday party
- Enhanced ribs
- Pit Boss Austin XL
- Brisket & Beef Rib Video on new Lone Star Grillz 20x30 offset
- Time to smoke 40 pound whole hog
- Some Bargain Grass Fed Ribeye
- Pellet grill questions
- Couldn't resist buying this Steak
- What do you usually pay for a good pork butt?
- Burger
- Intro and advice needed
- Pozole
- Skillet Pork Chops and Roasted Cauliflower
- Sirloin Kabobs
- Question about reverse flows
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- pig cooker
- Big ol' burger
- Black Garlic - sous vide
- Sous Vide smoked Brisket
- Solo Ribeye
- Wings on a WSM....
- UDS Ribs
- North Texas Folks-Brisket $1.67/lb at Albertson's
- Italian sausage
- She's Here, Y'all!
- Lamb Loin Chop/ TBone
- Experiment: Adding Apple Flavor to Ribs
- Cutting Brisket In Half
- NEW USDA Meat Cooking Guidance- no mention of smoke color
- Tips for dry rub (Memphis) ribs?
- SRF Beef at Costco...
- What's your weakness?
- Steak night
- Beef short ribs
- Pellet Grill Griddle and Pizza Oven Insert
- Struggling with chicken thighs. Please help!!!
- Best ribs I've cooked on wsm
- What are your dinner plans for Father's Day?
- Should I start a butt in a foil pan or just finish in one?
- Built a rib hanging rack
- Pork belly burnt ends. Hot and fast?
- Found some goodies at Costco....
- Venison Burnt Ends
- Venison Burnt Ends
- Smoked and deep fried spare ribs
- Sunday Brisket - PBC or OK Joe Highland???
- Massive Ugly Drum
- Ribeye steak
- Took the Anova and the Caliente out for a spin.
- Texas Original. BBQ Pits
- Pizza and Wings
- MAK 1 Star General reporting for duty.
- First pork loin roast
- Prime Vortex Steaks & Mini-trees
- Father's Day cook - brisket faceoff, and some spares
- Some Brisket on the MAK
- Redesigned Lone Star Grillz 20" Offset Smokers - Review Videos
- Fathers day Brisket
- New outdoor living area
- Bride wanted Blueberry Muffins
- Wings in Rotisserie Basket...
- Last Night Cast Iron Rack of Lamb
- Asparagus Wraps and Sweet Pepper Poppers
- Smoked salmon on Big Chief (pron)
- Rib Tips and 3 Homemade Sausages I Made Last Week.....& Snickers Cheescake
- Father's Day rib cook
- Appetizer...Before The Main Meal To Follow In Another Thread
- Full Weekend Cook
- Wet Aging?
- My Father's Day brisket
- What's so great about a fire poker?
- SoCal Farkers - Lazzari Mesquite Lump sale at OSH
- BBQ Thermometers
- Appetizer Platter
- Jerk chicken and fresh veggies
- Who makes their own bacon?
- New toy?
- Grilled Cake?!?!
- Oak Question...
- 22.5 Tomahawk Steak
- The Meal--Following The Appetizer (Yesterday's Cook)
- Father's Day Weekend Cooks - Cowboy Ribeye and Bacon Fried Chicken on the Weber
- Second cook on the PB24
- Cooked A Burger For My Dad--Hanging Out With Pops This Whole Weekend--Makes Us Both Happy
- Used a Cookshack PG1000 pricing
- Vacation Cooks
- Fathers Day (Night) Wings
- Father's Day the PK Way!
- Babybacks anyone?
- Et Tu NRA?????
- Oops! Weber Charcoal Rapid Fire Chimney - handle melted
- Relax on Fathers day? Naa Smoke on!!!
- Webber 26 or Oklahoma Joe Highland
- Best way to season wood for chunks?
- "Another" Cowboy Ribeye on Fathers Day...
- My Fathers day Brisket on WSM 22.
- Surf and Turf
- New to smoking and need advice
- Strangled My Chicken Casserole
- Brisket on the Vision Big Green Egg or other Kamado - What I learned
- Father's Day Brisket....Best Brisket to date
- First time using Royal Oak lump.
- Redemption rib cook
- New Hunsaker Vortex owner - have some Q's
- UDS Build
- Smoky Birdie
- Gloves?
- Midnight Spares
- Who's coming to the STL Brethren Bash??
- GMG Daniel Boone Mod (heat box/deflector)
- Skool me on Buckboard Bacon
- 2 briskets on a 26?
- RD brisket process date decoding
- My Bandera rusted out. Money's tight.. Weber to the rescue!
- Help. Grilling Fajita Chicken puts my coals out!
- One step closer to a Kamander Kamado
- "Beef Ribs In Cambro Since Saturday"
- New BBQ Show-Daniel Vaughn
- Made Hard Cover for Blackstone 28" with Wood - Possible Fire Hazard??
- What say you?
- Brisket or or butt on top?
- Father's day reverse sear ribeye cook
- New vs Used
- office rib special
- Weber Spirit E310 restoration- advice please
- Falling for an Assassin...
- Replacing Bulkhead and Regulator on Weber Summit S-650
- Thermoworks Storage
- Non BBQ food Poll
- Today’s Feast
- Half Ton Of Meat
- school me on insulated cabinet smoker capacity
- NM-CO Green Chile Harvest Approaches🐖Pork-Venison
- Bacon, Lettuce and Tomato
- new rigs!
- wrapping ribs for 2 hours
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