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  1. 19 degree brisket
  2. All-clad factory seconds sale
  3. Smoked Pork Loin Not Done
  4. 500 gal rf pit
  5. Baby butt on a dreary day
  6. New guy needing help with curing pork
  7. Hello FARKERS!!!
  8. A better KA sausage attachment ?
  9. Another batch of Agent Orange ready to go
  10. Smoked Hot Dog Pickle Pizza Tonight
  11. Weather stinks...Comfort food, anyone?
  12. Giganta-dinos
  13. CLeaning a propane tank residual smell in winter?
  14. Pizza and ribs weekend
  15. Pulled Chuck roast first attempt!
  16. First Cook on Queb'd Box Second Brisket Ever
  17. French Grandma's Recipe Tweaked My Way A Little
  18. Full Racks
  19. Butcher barbecue brisket injection question!
  20. Been Busy And Behind In The Burger Game
  21. Chuck Roast Chili Tutorial
  22. First time Rotisserie
  23. Pork Tenderloin IT
  24. New Big Green Egg
  25. My Grilla Silverbac Pellet Pooper has Arrived!
  26. Wood
  27. Smoked Sliced Butt
  28. Would you?
  29. Outdoor Kitchen Must Haves?
  30. Anybody Cooked Heartbrand Brisket?
  31. Black grease spots on beer can burgers in PBC
  32. Fatty XL
  33. Drum Smoker from pressure tank build
  34. The Official Stickburner Thread
  35. Brisket for Xmas Breakup in Progress
  36. Reheating a Brisket
  37. Bacon Today
  38. Do you have a Kidde extinguisher? It's likely recalled!
  39. **** Annual Northern Illinois Brethren Mid Winter Gathering, 2019 Edition!!! - Saturday, Jan. 26th, 2019
  40. Pork Tenderloin
  41. Rookie Smoker Recipe? I need a home run here
  42. Chipmunks Apparently Living/Visiting in my Wood Pile
  43. Hot lunch at work
  44. New Humphreys Pint
  45. Pollo Asado Mexico Style--Can You Do It?
  46. Kettle Fried Thighs
  47. Prime rib: Finish with sear, or no sear?
  48. Lonestar Grillz offset vs the pittbarell cooker "ribs"
  49. The Safety Of Sous Vide-Did Caveman fear 🔥
  50. Weber Jumbo Joe lid vs Original
  51. In Progress: Beef & Lamb Gyros
  52. Quinoa Black Bean Burgers
  53. Anyone Else Do Nashville Hot Chicken This Way??
  54. Anyone see or use a Evo 30G?
  55. New gravity fed
  56. Slow Golf ⛳️ & Boiled Meat-My Mind began To Wander
  57. Question about seasoning lone star mini
  58. Thermometers
  59. Dry Brining a Pork Tenderloin
  60. Grilled Salmon Questions
  61. Reheated ABTís
  62. Smoked Carnitas?
  63. Cabelas Pro 24 vs GMG Daniel Boone
  64. Price quote
  65. First Attempt H&F Brisket
  66. Injecting Prime Rib?
  67. Hickory Butt Soup 🥣
  68. Hard Brisket Bark
  69. West Cost Offense Rub Sale $149 for the collection
  70. BBQ Guru Sale
  71. Prime Rib vs Prime Rib first world problems
  72. picanha in the U.S. ..specifically costco?
  73. Humphreys Weekender owners.....
  74. First Sausage Run
  75. Water....when?
  76. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  77. Memphis Elite/Memphis Pro?
  78. Mak Maiden cook
  79. Brisket in a drum question
  80. Shoulder Clod Deep Pit Taste on Big Green Egg?
  81. Flat Top Grillers A Question 4U
  82. Burnt Ends Pizza
  83. Chicken Thighs Before the Monsoon Starts
  84. NY strip roast on Christmas
  85. Prime Rib>> Which Cooker of mine to use??
  86. Party Q Sale Meathead
  87. Brisket Burger
  88. Need a new charcoal grill. What to do what to do?
  89. couple of 17# brisket... eye round roast and spares
  90. First overnight smoke
  91. Baby back ribs on the Hunsaker
  92. It is settled
  93. Canadian Bacon Today
  94. Heads up on an Ebay sale
  95. And we are off...
  96. Marinade time
  97. Tamale Skool
  98. Sometimes the Meat wins.
  99. Too Cold to Smoke?
  100. Turkey times
  101. Whole Turkeys $0.29 pound at Kroger.
  102. Two questions - One should I listened to the wife?
  103. describing the scent of oak
  104. 32F reading on Memphis grill
  105. What's a good white wine?
  106. Turds! - taking some ABT's to neighbor's Xmas Party - always a hit
  107. Hard time deciding...ugh
  108. Paring Knife recommendations?
  109. Smoked Walleye Tacos 🌮
  110. Trying Pookie Smith's BBQ Rubs
  111. Thank You Moose and Shagdog
  112. Tired of cold rain so...Carne Asada
  113. Lump charcoal fail
  114. Whole Hog Cookers
  115. Hi-Temp Chuck...
  116. Pit Barrel Cooker
  117. Cubano
  118. Identify Old Smoker
  119. Getting Ham Curing Started for Xmas
  120. Wet Wood for tomorrow
  121. Chicken wings questions?
  122. Do You Like Fatties? Then Come Join us in the "Forget the Cookies, Santa Wants a Fatty!" Throwdown. Lasts Through Dec.31st!
  123. Buffalo Chicken...
  124. 1 ATC, 2 smokers
  125. Question on Rubs
  126. Trail Embers Fire Pit & Grill - clearance at Tractor Supply
  127. 18.5 WSM VS Davy Crockett/Pitboss ~$300
  128. Just a BS kinda night
  129. Half/Boston Butt on a 22.5 WSM for the first time ....
  130. Yoder YS1500 moving on steep gradients
  131. Delicious Brisket Leftovers Keto Salad
  132. First post-op cook
  133. Duck?
  134. Think we're back in the game.... success
  135. JalapeŮo popper fatty
  136. Heading to Humphries Headquarters to pick up a searing station. Do you have any questions or pictures you'd like me to take?
  137. Good deal on Thermapens. Save 20 bucks.
  138. Smoker was already running...
  139. Nitrogen tank as smoker?
  140. Let's See Your Breakfast Eats - Join the "Breakfast" Throwdown! Enter to Win Prizes from Naturrific! Lasts Till Dec. 31st!
  141. Being forced to try Sous Vide
  142. Ham has been requested
  143. Vietnamese Pork Chops
  144. Bacon burger mac n cheese pie
  145. Potato waffles
  146. Happy holidays to all!
  147. Probably Coolest Thing I Donít Need
  148. Prime Rib Rub Suggestions
  149. Oaklahoma Joe Highland
  150. Stumps Pellet???
  151. Fatty and Ribs on the Pellet Smoker
  152. Taco Tuesday
  153. Butchering A Long Loin
  154. Bootleg Vortex Wings
  155. Pecan splits for gravity fed?
  156. Kitchen Sink Chili
  157. Gonna be a beefy Christmas - tenderloin sauce suggestions?
  158. Fish Meatloaf aka Fishloaf aka Croquettes
  159. 22 lb. Turkey on a Masterbuilt?
  160. Holiday Prime Rib Dinner Was A Success!
  161. Brethren I have a question for you
  162. Brisket- Hot And Freakin Fast
  163. My latest bbq related idiot move....
  164. New Oakridge Rub SPOGOS
  165. FYI/Three Year Old Pulled Pork
  166. Tri-Tip on the PK360
  167. Quick Carne Asada At.....
  168. Pork shoulder blade steaks - need help on pork cuts
  169. Rack of pork ideas?
  170. Brisket on pellet pooper?
  171. First Guyto... sharpening?
  172. LSG offset: Spritz vs no sprits on ribs side-by-side
  173. Another Prime Rib thread...confirm/correct please
  174. Leftover rib meat ramen
  175. chuck roast for only 1hr?
  176. The Brethren and new pits (long)
  177. Premium ribeyes
  178. Whiskey Fruit Cake on the Weber
  179. Smoked Pernil?
  180. Not Que, but it's a Christmas tradition
  181. Smoked Cheez It's?
  182. Would You Put This In Your Mouth?
  183. Whole Beef Tenderloin Process
  184. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  185. How To Make A Pitmasterís Head Explode 🔥
  186. Largest Brisket
  187. Cover for my Shirley??
  188. Clean this ting up?
  189. I want an insulated metal grill but shaped like a Primo XL
  190. PSA For novice pit masters
  191. Have a question about using a steel with knives.
  192. First go at A standing Bone in Ribeye
  193. London Broil on the Daniel Boone
  194. CSRs Killer Hogs Style
  195. big box store to sell uds style smoker from Oklahoma Joe
  196. Nice day for some briskey!
  197. 1.75"-2" Thick Sous Vide Cook Time?
  198. Rubs
  199. WTF do I do with this?!? (Prime Rib)
  200. Need help brethren! COS Offset!
  201. FireBoard Case
  202. Briquettes in the UK for the PBC
  203. Beef Grades - Rib Roast
  204. Last Minute Brisket Flat
  205. Easy X-mass Eve appetizers.... Looking for ideas
  206. In-laws are here and watching Bama-Q as torture
  207. New competition sauce giveaway!
  208. How many days to "safely" salt beef rib roast and tenderloin roast
  209. Vortex Question
  210. Man, Fire, Food and The Brethren?
  211. Sous Vide Tenderloin help
  212. Fatties, they just plain work
  213. XMAS Bacon
  214. Manhattans & Pastrami Pork Sliders Kind of Day
  215. any good digital scales available on Amazon?
  216. "Office" Party this Week
  217. Leftover Loin Backs...the McRib clone...
  218. Holiday menu isnít as good as ABTs and Wangs
  219. Homemade stock - how long is it good?
  220. Did I overtrim my brisket?
  221. Smoker thermometer
  222. Pulled pork question
  223. Opinions about prime rib roast storage
  224. Carne Crosta Akaushi ribeye
  225. Cold smoke sausage
  226. Butt on the Daniel Boone
  227. DRY AGING EXPERIMENT: Beef Rib Roast VS. NY Strip Roast: Day 1 of ???
  228. How to Legally Sell BBQ From Home?
  229. Those of you with Gout, are you smoking much?
  230. Hot Wing's ALA Naturiffic
  231. Hiking The Urban Jungle & Phone Rings
  232. Smoked or grilled fondue?
  233. fat caps and the office Holiday party
  234. Brisket sides
  235. apple cider vinegar
  236. Smoking cheese in an offset
  237. Go Vikes!!
  238. Wings and more Pastrami Ribs
  239. Just threw a spatchcocked turkey on the grill. When is it done?
  240. What are some of your favorite Christmas sides?
  241. My Pellet Drum Smoker
  242. A ham and a brew
  243. I found a pellet smokers Achilles heel
  244. Balsamic taste test / Locanico on the grill
  245. Dusted off the Sous Vide
  246. Steak - Spatchcock Chicken - Spare Ribs - Slovacek Sausage
  247. Rib rub recommendation
  248. Any Yíall Hittín Mushrooms 🍄
  249. Pre Christmas ribs on a frosty day
  250. Instacure Question