View Full Version : Q-talk
- Help with butt temp
- Keeping in Cryovac
- Flame Boss 200
- Ceramic Brethren Understand
- Tip and Tots
- Brisket done “feel”
- Favorite Tailgate/Portable?
- Just some wings 🐓
- Taking the plunge
- The "I'm Back Beyatch Burger!"
- Outdoor Kitchen In Progress
- Is Blackstone Griddle better than just putting griddle on a kettle?
- Simple "Eye" Round
- Bought a case of Tri tip..... I’m confused. Did I boo boo
- Chicken Chorizo
- Wanted a McRib Today
- Hybrid charcoal Smoker/grill recomendations?
- Awesome brisket
- Cooked For My Local Fire Department Today On My Shirley
- Do you consider yourself a “pitmaster”???
- I have an addiction to brisket
- Butt...it's Sunday!
- My 1st Stick Burner Cook is "LIVE"...
- Brining help with chicken!
- Pastrami Butt Once Again (chipotle)
- My ThermPro TP08
- Makin' bacon
- Small pork ribs
- Labor Day 2018 Brethren Sauce and Rub Trade Round #56
- Ribs!!!!!!!!
- Steak: To trim or not to trim?
- Please Join Us In the "Ribs" Throwdown! Enter to Win Prizes From Oakridge BBQ! Lasts Through August 13th!
- Operation BBQ relief setting up in Redding for Carr Fire evacuees
- Sunday Afternoon Snack (pron)
- Do You Recognize My Sausage???
- Feelin' kinda porky today...
- With Pics on the New LSG Offset: Honey Killer Bee Pork Belly & Raspberry Habanero Baby Back Ribs
- Cheese grit or just grits recipe?
- Krispy Kreme Burger
- Learning how to love her again
- Just opened a box with 30## of rub in it
- High Plains Blazin' Sunday Shenanigans - Wings! (w/ Pr0n)
- What the fark is this in my smoker??!!!
- Finished product pics of a few cooks: I've been slacking edition
- Chorizo & Italian Burgers
- Why all the hype about Oakridge Carne Crosta Rub?
- Pit Barrel Ribs!!!
- Chuck roast cook
- The Value of Knowing Your Pig
- Since it is National Wings day.
- CSR Burnt Ends
- St. Louis ribs on the CharBroil Kamander
- BBQ Yard Bird on a Sunday....
- Another McRib
- Ain't it About Time
- Beech wood
- Learning Whole Hog
- More uuni pizza
- Taco's By Titch
- Natural Flavoring On Ingredient Label
- Green Chile Season Has Arrived
- Smoked bologna
- Zucchini quiche with hashbrown crust
- Homemade bread
- Lonstar Grillz Smoker for Sale.
- So I Turned My Shirley Fabrication Warming Box Into A Vertical Smoker
- 35* Cooler than recent Temps, So...
- Your Favorite Low Cost High Quality Rub?
- Pitboss Copperhead
- Franklin BBQ
- Addiction- just about had it under control
- Cylindrical or Rectangular/Box Cooking Chamber?
- A Few Crawdads
- Getting weary of the fire in the cook chamber. Offset suggestions?
- Weber summit charcoal vs big joe
- Pulled Pork
- Untrimmed sparerib cook
- Chuckie With A Chickie Flavor
- On #1 Tee my BGE Friend brought a gift 🎁
- Needing some help, please
- Pastrami - a work in progress
- Beef Ribs Today
- Barbecue Sauce
- Oakridge Peer Pressure
- Sirloin Steak--Kettle With Slow N Sear
- Home build smoker
- Beef Back Ribs
- Recipes for leftover smoked pork loin
- Meatloaf-burgers plus
- just like my mamma did it... homemade mater gravy and meatballs
- Tips for Wok Cooking on a BGE
- Would this be a jerk move?
- Kind of a weird combo
- Whole Hog Advice
- Dinner for 40, beef knuckle help
- Chicken Parmigiana on the Webber
- Weber Redheads $99
- Pork Tenderloin reheat tip
- PK Grill Pizza Stone
- Short Rib Meat?
- Smoked chuck roast
- Quick lump question...
- From Southern Bites; Okra & green tomato fritters
- It's been brought to my attention...
- Nice little portable BBQ rig.
- Brisket Repair
- Head Country score
- Oakridge - Carne Crosta Steak Rub - Super good
- Philly Cheese Steak Sacrilege?
- Lawsuit settled between Pit Barrel Cooker Company and Barrel House Cooker
- Oakridge Habanero Death Dust Rub ?
- Another new toy.
- St. Louis Spares
- My Shirley Fab - First Impressions
- A Lobster, Crab, Shrimp Seafood Pizza
- When combining 2 rubs, how do you layer?
- Breakfast!
- Walmart and Me......
- 1 butt and one picnic on UDS question.
- How many bought some Oakridge - Carne Crosta Steak Rub?
- Garlic butter grilled ribeye
- Kreuz Market, the Last Sauce-Less Texas Barbecue Joint, Now Offers Sauce
- First Ribs on New Pellet Pooper
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- 400 degree brisket
- Any advice to make my brisket actually take longer...
- Oklahoma Joe's 3595528R06 Temperature Gauge
- Vertical Smoker Build
- Pork Prices
- Transitioning from Offset to Cabinet Smoker
- Questions from a flat top newbie
- Nailed it
- Another Round of Injected Buckboarded Pork Loin
- Dream job anyone?
- I never cooked a decent smoked chuckie until...
- ECB Gourmet question.
- Another famous Craigslist score.
- Ribs Hot and fast
- Bought a New Slicer
- Home alone steak night
- Wife is out of town....
- 7 minute steak *** T-bone edition
- Recommended Reading
- Chicken Skin???
- New Foodsaver FM5480 (Like the new features)
- Has anyone tried either of these brands of lump?
- ThermoWorks Smoke Gateway outage
- Smoker Build Questions
- Bigmista Sendoff SoCal Bash Pic Thread
- Free Pellet Grill--Anyone Tried This?
- Vortex drumsticks and wings on the Weber 26
- Malcom Reed's Competition Rib Recipe
- Pastrami Ribs on Saturday
- Only one week until the Chicago Area Brethren Bash
- 350-400 Degree Pork Butts
- Boneless cross rib roast questions.
- Not sure about this Western Lump...
- I Ding Tree
- Brisket trimming made easy
- Bacon started
- Yes Dear, I'd love some wings
- Trip Tip Cheese Steak
- Ribs and stuffed shrooms
- A Paean to Dr. Baker and his chicken recipe
- I've been going a bit crazy with the Webers...
- Mesquite Smoked Chuck Roast on the UDS Rotisserie
- My first suckling pig, daughters 1st birthday
- Can't get WSM hot enough for chicken
- Shirley gets a workout
- First tri tip and Carne Crosta
- One probe too far: Question
- Need help with UDS
- Can I get a review on this smoker?
- Reuben Sammys.
- Disposable cutting boards
- I'm officially in love with my BS Griddle!
- Hung a baby back in La Bandera
- Splits and wood chunks
- First new smoker in 18 years
- Bad Morning....Long Post
- New Orleans BBQ supplies
- Introducing...Tin Lizzie
- Gas cook top?
- So I go to mow the lawn....
- Bought some new rubs...I'm questioning one of them..
- Chuck Roast 'Po Boy' sandwich.
- Favorite Ribeye Side: Ribeye
- Plowboys Yardbird
- Walkerswood Jerk Chuckie Tacos
- Just some Spare Ribs
- Chuck roast two ways
- Grill suggestions?
- 500 Gallon Smoker Build
- ABT Weave - Burger Topping
- Weekend Sausage Charcuterie Fest
- Happy Weber Discovery
- Humorous Wagyu story
- Why I prefer daisy wheel kettles
- Pork butt probs
- Smoked two Creekstone Farms prime briskets yesterday; my thoughts on those vs. Costco prime inside
- BBQ Life Episode 2
- Bandera replacement wood box door
- Busy weekend: I cooked 3 days in a row edition
- PK Score and Practice
- Lump for low-n-slow WSM
- Shrimp and Sausage on the Golden's
- Brother Daninnewjersey where are you ???
- Wood chunk placement
- Memphis Dry Rubbed Ribs
- Can I completely remove WSM water pan and cook UDS style?
- Great Side dish
- Breakfast and Dinner on the Grill - pron heavy
- 1st clod cook, how much fat should I trim off ?
- SmittyJonz and Toast- spending my money
- BCA chicken advice
- Doing a few boneless chicken breasts for pulling/shredding.
- Tomahawk Ribeye
- Blackstone 22” Griddle back in stock on HSN
- Weber 1361001 Platinum One-Touch 22-1/2-Inch
- Lobster!
- Firebox air gap
- Molasses BBQ pork chops and stuffing.
- Vintage OKJ Smoker
- Hunsaker (UDS) vs Cabinet Smoker: Any significant difference?
- Sharing the Weight: A Humble Children's Charity Request
- Harry Soo's Class
- $4 steak dinner. (pics)
- Going From No Pellet Poopers To Having Two--Smitty Come On In
- Coffee Picanha
- Smoking a ham this weekend - need suggestions!
- Chili- Beans vs No Beans
- Refrigerator Pickled Jalapenos
- Is Barbecue Even Your Favorite Food??
- Bacon Festival
- A Case For Cooking Whole Spares
- Smashzilla
- Speaking of Wagyu..
- Cornell Chicken Cook
- Rubs
- outdoor cooking area is slowly but surely coming along
- Gas station pizza pockets?
- Pork Picnic Score
- Shirley Smoker on Man,Fire,Food.
- Beef Ribs
- New Smoker
- TX/LA Butcher Question: Pork Steaks
- For the stick burners
- Smoked Watermelon???
- Prepping started for my biggest cook too date.
- New Braunfels Black Diamond Restoration
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved