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  1. Help with butt temp
  2. Keeping in Cryovac
  3. Flame Boss 200
  4. Ceramic Brethren Understand
  5. Tip and Tots
  6. Brisket done “feel”
  7. Favorite Tailgate/Portable?
  8. Just some wings 🐓
  9. Taking the plunge
  10. The "I'm Back Beyatch Burger!"
  11. Outdoor Kitchen In Progress
  12. Is Blackstone Griddle better than just putting griddle on a kettle?
  13. Simple "Eye" Round
  14. Bought a case of Tri tip..... I’m confused. Did I boo boo
  15. Chicken Chorizo
  16. Wanted a McRib Today
  17. Hybrid charcoal Smoker/grill recomendations?
  18. Awesome brisket
  19. Cooked For My Local Fire Department Today On My Shirley
  20. Do you consider yourself a “pitmaster”???
  21. I have an addiction to brisket
  22. Butt...it's Sunday!
  23. My 1st Stick Burner Cook is "LIVE"...
  24. Brining help with chicken!
  25. Pastrami Butt Once Again (chipotle)
  26. My ThermPro TP08
  27. Makin' bacon
  28. Small pork ribs
  29. Labor Day 2018 Brethren Sauce and Rub Trade Round #56
  30. Ribs!!!!!!!!
  31. Steak: To trim or not to trim?
  32. Please Join Us In the "Ribs" Throwdown! Enter to Win Prizes From Oakridge BBQ! Lasts Through August 13th!
  33. Operation BBQ relief setting up in Redding for Carr Fire evacuees
  34. Sunday Afternoon Snack (pron)
  35. Do You Recognize My Sausage???
  36. Feelin' kinda porky today...
  37. With Pics on the New LSG Offset: Honey Killer Bee Pork Belly & Raspberry Habanero Baby Back Ribs
  38. Cheese grit or just grits recipe?
  39. Krispy Kreme Burger
  40. Learning how to love her again
  41. Just opened a box with 30## of rub in it
  42. High Plains Blazin' Sunday Shenanigans - Wings! (w/ Pr0n)
  43. What the fark is this in my smoker??!!!
  44. Finished product pics of a few cooks: I've been slacking edition
  45. Chorizo & Italian Burgers
  46. Why all the hype about Oakridge Carne Crosta Rub?
  47. Pit Barrel Ribs!!!
  48. Chuck roast cook
  49. The Value of Knowing Your Pig
  50. Since it is National Wings day.
  51. CSR Burnt Ends
  52. St. Louis ribs on the CharBroil Kamander
  53. BBQ Yard Bird on a Sunday....
  54. Another McRib
  55. Ain't it About Time
  56. Beech wood
  57. Learning Whole Hog
  58. More uuni pizza
  59. Taco's By Titch
  60. Natural Flavoring On Ingredient Label
  61. Green Chile Season Has Arrived
  62. Smoked bologna
  63. Zucchini quiche with hashbrown crust
  64. Homemade bread
  65. Lonstar Grillz Smoker for Sale.
  66. So I Turned My Shirley Fabrication Warming Box Into A Vertical Smoker
  67. 35* Cooler than recent Temps, So...
  68. Your Favorite Low Cost High Quality Rub?
  69. Pitboss Copperhead
  70. Franklin BBQ
  71. Addiction- just about had it under control
  72. Cylindrical or Rectangular/Box Cooking Chamber?
  73. A Few Crawdads
  74. Getting weary of the fire in the cook chamber. Offset suggestions?
  75. Weber summit charcoal vs big joe
  76. Pulled Pork
  77. Untrimmed sparerib cook
  78. Chuckie With A Chickie Flavor
  79. On #1 Tee my BGE Friend brought a gift 🎁
  80. Needing some help, please
  81. Pastrami - a work in progress
  82. Beef Ribs Today
  83. Barbecue Sauce
  84. Oakridge Peer Pressure
  85. Sirloin Steak--Kettle With Slow N Sear
  86. Home build smoker
  87. Beef Back Ribs
  88. Recipes for leftover smoked pork loin
  89. Meatloaf-burgers plus
  90. just like my mamma did it... homemade mater gravy and meatballs
  91. Tips for Wok Cooking on a BGE
  92. Would this be a jerk move?
  93. Kind of a weird combo
  94. Whole Hog Advice
  95. Dinner for 40, beef knuckle help
  96. Chicken Parmigiana on the Webber
  97. Weber Redheads $99
  98. Pork Tenderloin reheat tip
  99. PK Grill Pizza Stone
  100. Short Rib Meat?
  101. Smoked chuck roast
  102. Quick lump question...
  103. From Southern Bites; Okra & green tomato fritters
  104. It's been brought to my attention...
  105. Nice little portable BBQ rig.
  106. Brisket Repair
  107. Head Country score
  108. Oakridge - Carne Crosta Steak Rub - Super good
  109. Philly Cheese Steak Sacrilege?
  110. Lawsuit settled between Pit Barrel Cooker Company and Barrel House Cooker
  111. Oakridge Habanero Death Dust Rub ?
  112. Another new toy.
  113. St. Louis Spares
  114. My Shirley Fab - First Impressions
  115. A Lobster, Crab, Shrimp Seafood Pizza
  116. When combining 2 rubs, how do you layer?
  117. Breakfast!
  118. Walmart and Me......
  119. 1 butt and one picnic on UDS question.
  120. How many bought some Oakridge - Carne Crosta Steak Rub?
  121. Garlic butter grilled ribeye
  122. Kreuz Market, the Last Sauce-Less Texas Barbecue Joint, Now Offers Sauce
  123. First Ribs on New Pellet Pooper
  124. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  125. 400 degree brisket
  126. Any advice to make my brisket actually take longer...
  127. Oklahoma Joe's 3595528R06 Temperature Gauge
  128. Vertical Smoker Build
  129. Pork Prices
  130. Transitioning from Offset to Cabinet Smoker
  131. Questions from a flat top newbie
  132. Nailed it
  133. Another Round of Injected Buckboarded Pork Loin
  134. Dream job anyone?
  135. I never cooked a decent smoked chuckie until...
  136. ECB Gourmet question.
  137. Another famous Craigslist score.
  138. Ribs Hot and fast
  139. Bought a New Slicer
  140. Home alone steak night
  141. Wife is out of town....
  142. 7 minute steak *** T-bone edition
  143. Recommended Reading
  144. Chicken Skin???
  145. New Foodsaver FM5480 (Like the new features)
  146. Has anyone tried either of these brands of lump?
  147. ThermoWorks Smoke Gateway outage
  148. Smoker Build Questions
  149. Bigmista Sendoff SoCal Bash Pic Thread
  150. Free Pellet Grill--Anyone Tried This?
  151. Vortex drumsticks and wings on the Weber 26
  152. Malcom Reed's Competition Rib Recipe
  153. Pastrami Ribs on Saturday
  154. Only one week until the Chicago Area Brethren Bash
  155. 350-400 Degree Pork Butts
  156. Boneless cross rib roast questions.
  157. Not sure about this Western Lump...
  158. I Ding Tree
  159. Brisket trimming made easy
  160. Bacon started
  161. Yes Dear, I'd love some wings
  162. Trip Tip Cheese Steak
  163. Ribs and stuffed shrooms
  164. A Paean to Dr. Baker and his chicken recipe
  165. I've been going a bit crazy with the Webers...
  166. Mesquite Smoked Chuck Roast on the UDS Rotisserie
  167. My first suckling pig, daughters 1st birthday
  168. Can't get WSM hot enough for chicken
  169. Shirley gets a workout
  170. First tri tip and Carne Crosta
  171. One probe too far: Question
  172. Need help with UDS
  173. Can I get a review on this smoker?
  174. Reuben Sammys.
  175. Disposable cutting boards
  176. I'm officially in love with my BS Griddle!
  177. Hung a baby back in La Bandera
  178. Splits and wood chunks
  179. First new smoker in 18 years
  180. Bad Morning....Long Post
  181. New Orleans BBQ supplies
  182. Introducing...Tin Lizzie
  183. Gas cook top?
  184. So I go to mow the lawn....
  185. Bought some new rubs...I'm questioning one of them..
  186. Chuck Roast 'Po Boy' sandwich.
  187. Favorite Ribeye Side: Ribeye
  188. Plowboys Yardbird
  189. Walkerswood Jerk Chuckie Tacos
  190. Just some Spare Ribs
  191. Chuck roast two ways
  192. Grill suggestions?
  193. 500 Gallon Smoker Build
  194. ABT Weave - Burger Topping
  195. Weekend Sausage Charcuterie Fest
  196. Happy Weber Discovery
  197. Humorous Wagyu story
  198. Why I prefer daisy wheel kettles
  199. Pork butt probs
  200. Smoked two Creekstone Farms prime briskets yesterday; my thoughts on those vs. Costco prime inside
  201. BBQ Life Episode 2
  202. Bandera replacement wood box door
  203. Busy weekend: I cooked 3 days in a row edition
  204. PK Score and Practice
  205. Lump for low-n-slow WSM
  206. Shrimp and Sausage on the Golden's
  207. Brother Daninnewjersey where are you ???
  208. Wood chunk placement
  209. Memphis Dry Rubbed Ribs
  210. Can I completely remove WSM water pan and cook UDS style?
  211. Great Side dish
  212. Breakfast and Dinner on the Grill - pron heavy
  213. 1st clod cook, how much fat should I trim off ?
  214. SmittyJonz and Toast- spending my money
  215. BCA chicken advice
  216. Doing a few boneless chicken breasts for pulling/shredding.
  217. Tomahawk Ribeye
  218. Blackstone 22” Griddle back in stock on HSN
  219. Weber 1361001 Platinum One-Touch 22-1/2-Inch
  220. Lobster!
  221. Firebox air gap
  222. Molasses BBQ pork chops and stuffing.
  223. Vintage OKJ Smoker
  224. Hunsaker (UDS) vs Cabinet Smoker: Any significant difference?
  225. Sharing the Weight: A Humble Children's Charity Request
  226. Harry Soo's Class
  227. $4 steak dinner. (pics)
  228. Going From No Pellet Poopers To Having Two--Smitty Come On In
  229. Coffee Picanha
  230. Smoking a ham this weekend - need suggestions!
  231. Chili- Beans vs No Beans
  232. Refrigerator Pickled Jalapenos
  233. Is Barbecue Even Your Favorite Food??
  234. Bacon Festival
  235. A Case For Cooking Whole Spares
  236. Smashzilla
  237. Speaking of Wagyu..
  238. Cornell Chicken Cook
  239. Rubs
  240. outdoor cooking area is slowly but surely coming along
  241. Gas station pizza pockets?
  242. Pork Picnic Score
  243. Shirley Smoker on Man,Fire,Food.
  244. Beef Ribs
  245. New Smoker
  246. TX/LA Butcher Question: Pork Steaks
  247. For the stick burners
  248. Smoked Watermelon???
  249. Prepping started for my biggest cook too date.
  250. New Braunfels Black Diamond Restoration