- Instacure Question
- Any Y'alls Smoke Trash
- I love a Hot Italian, even if she's a fatty
- Pitmaker safe lighting advice (how do I get that nice blue smoke)
- Christmas Jerky time!
- 13 hours later....
- Meater vs. “Meat it” - A new option for wireless bbq thermometer?
- Sous vide Prime Ribs
- 2 fold question
- Christmas Cultural Celebrations
- Yoder stock burners. Low (225) temps possible?
- New UDS builder and need some advice
- Help me spitball this...
- New smoker/BBQ build
- Spatchcock question
- Christmas Eve Swine
- Christmas Eve spares
- Meat blade tenderizer on brisket
- Christmas cook downunder
- Christmas Eve prime rib and ham cook in progress
- Interesting conversation today.
- Christmas Pork Loin
- Dry Aging with the SteakAger
- Hanging Cured Ham in the Hunsaker for Xmas
- Napoleon Gas grill - strange behavior
- CyberQ Cloud temperature controller question.
- Other names for Tri-Tip?
- A Christmas Eve Tradition
- Christmas Eve Prime Rib
- Beef tenderloins - WSM - no water pan: The plan
- Merry Christmas fellow brethren
- Smoker cover ..Made By Mel???
- Something That Satisfies My OCD..
- Christmas Eve Tenderloin Pics
- Post up your Christmas smokes/grills
- Quick question: Vortex good for chx thighs?
- Open fire grilling- safe?
- Christmas Day Butt - ENC-Style
- Pit Barrel Beef Tenderloin
- Best Prime Rib
- Christmas cook and gift (I can't believe it)
- any opinions on this method for Prime Rib Roast...
- New Weber 26.... damaged!! :(
- Propane smoker temperature controller and safety shutoff
- Christmas Prime Rib on the Goldens' Cast Iron
- Is your 26" Weber a little wobbly?
- Spiral Ham
- So what y'all get for Xmas?
- Trouble smoking beef cheeks! Help!
- Garage Kitchen
- For anyone who gets too cold
- Merry Christmas
- First Sous Vide cook. Fail!
- Different uses for left over Prime Rib
- Christmas brisket
- Invertert Generator
- Prime Rib help - 3 different donenesses...
- Wagyu Ribeye
- Tabasco Pepper Pulp Sausage
- Corn oil for seasoning?
- return of the ninja
- Blackstone grill box-is it good?
- Beef rib rub comparison
- Looking for a new grill. Please help.
- Cooking sweet potato for CrossFit folks
- Barbecue no longer tastes as good to me off anything other than my stick burner
- Quick meatloaf
- Hickory...I need HICKORY!
- Duck!!
- CyberQ...WHY? Dammit?
- Sous-Vide, Then Pan-Seared Lamb Sirloin Chops
- My Dog Knows That All Good Things Start In The Kitchen.....
- standing rib roast cooking time
- Wings & a fatty
- Stubbs/Cowboy
- Christmas Brisket!
- Injection ideas
- My Turn
- ***Pictures Fixed!*** Picking up a new Mak 2 Star General tomorrow
- UDS to dyna glo bullet smoker
- Second attempt, Sous Vide success!
- Prime Rib - I cooked to 130F and still very red
- Which Gas Grill...Blaze Pro or Sedona L500
- Gas or Induction?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Hoppin’ John
- Vac Sealer Dilema
- Beef Short Ribs on Assassin Grill
- Elk
- You're All Invited to The 2019 Texas BBQ Brethren Spring Bash on 3-16-2019
- Turkey Fryer Basket as charcoal basket for UDS
- 2 Day Sous Vide Lamb Shoulder
- Pressure Cooker Ham Bone Soup
- General Tso's Chicken
- Week off cooks
- Is this cherry wood still any good?
- Note to self.
- Brisket Injection 3-way Side-by-Side test
- Food Safari-Fire, on Amazon
- Dino bones
- Pork Butt Burnt Ends
- Franklin bbq book question for Texas folks
- My latest wing cook..
- Lumberjack comp blend pellets
- Salmon for Cold Smoking
- cast iron skillet is smoking
- Tri Tip Score- Crazy Drivers- Waiting List
- Looking for a recomendation
- Chef alarm or dot thermometef
- 1st attempt at Lamb chops
- Wing Day at Piney's
- Feeling Chuckie
- Stainless steel
- American Systems Grills
- First time beef ribs in new smoker!
- Diamond Crystal Kosher Salt Alternative??
- When your buddies are competing and you wish you were there...
- 20 lbs prime brisket on my pellet grill
- Beef ribs are ready! Come grab one!
- New Year’s Eve eats
- Moink balls on webber and home made smoked bacon
- Pork loin
- Whole30 and BBQ?
- Rack of Pork - thank you!
- Wings tonight
- DigiQ DX3 installation on MMS36 H2Q
- Old country over under
- Cambro or Cateraide
- Heb brisket sale!
- Advice calculating a temp please
- Help for reheating turkey breast for a crowd
- Real Texas Barbecue— Updates
- Restaurant Depot Rub
- Recommendations on Pork Tenderloin
- 3 Section Pan / Masterpan / Starfrit
- Blackstone 36" grill sale
- Those with stick burners..
- National Bacon Day
- Another Christmas dinner
- LSG Insulated Cabinet Smoker owners - How easy to transport?
- Rec Tec question
- Dry brine in vacuum sealed bag
- Brisket Point
- Tri Tip Steak?
- 18 pounds of pulled pork.
- What’s The Freakiest Thing Youve Done With Your..
- Question for Those Who Grind Their Meat
- Shredded beef sauce?
- Oklahoma Joe Banderas Question
- new to me meat slicer..... how do you clean yours?????
- 1st SRF Waygu Brisket
- Need help: One Roast for two parties
- New Years Eve Cook On
- Has anybody tried this one?
- *** Ronelle's Big Fat Tamal-Stuffed Christmas-Style Fatty! Long post!
- 2018 Is Going Out With A Bang - Weekend Full of Good Things
- Early New Year meal
- Any issue with this for a lid hook on a UDS.
- Top Ten List (Texas gets mentioned)
- Wood Question Fruit Tree Trimmings
- Whole spatchcocked or quartered
- Shutting down UDS, Do Briquettes go out easier than Lump?
- Salt block press
- Tamales 101 and 102
- Pizza guys: what dough are you using?
- Fireboard alert problem
- Bacon Basket Wave Wrapped Fatty pics
- Bravada mod
- Wings and legs...
- Abt prep
- 2018 BBQ-Brethren Karma - Happy New Year! Free Bacon-Curing Kit + ThermoWorks Consolation Prize!
- Dumb Question: UDS Giant Thread Location
- Eggplant Rollatini for New Year's Eve
- Hot and Fast on the SF
- Meat Thermometer
- Peoria Custom Cookers - Current status?
- ? About charcoal.
- Smokey Chile Lime pulled pork nachos
- New Year's day smoke.
- Happy New Year Farmers...
- SinLee was feeling Moinky today........
- Roadside Chicken in 30 Minutes
- This is a Pictoral THANK YOU to all Brethren -
- Sometimes instead of Blowing on the Fire -use a Blowdrier
- Well I smoked a shoulder in my UDS yesterday -
- Green Chili Enchalada Sauce
- Meat hanger for 14.5 WSM
- anyone have a low-carb pizza crust they like?
- You Ever Start To Document A Cook and Forget To Finish?
- Stubbs Briquettes😔
- Developi g a sauce and have a few questions
- DIY Lump Charcoal
- Nailed Christmas turkey and other cooks from the past weeks
- 25th Anniversary Dinner
- Dearly Beloved- We Gather as Brethren to..
- So I was at the BBQ/Grill store today talking about my Assassin Grill...
- Another pizza question: what wood do you use?
- A few thoughts on sous vide
- What wood NOT to use
- Hanger Steaks to Start the New Year
- Beef Tallow and Cast Iron
- BBQ Shrimp and Cheesy Grits
- Hamburger or hot dog?
- Brutal Overnight Cook 👨*🍳
- Umai bag question
- Cherry wood question
- Past few cooks
- Gravity fed smoker questions
- $1.77 Baby Backs at The Krogers.........
- Finally found a yoder
- Time to try something new
- DIY tin foil and paper towel holder
- Broken hearted.
- Does anyone here have a Berkel 808? I need help!
- Tri tip smoke
- I Cooked a Lb of Bacon...Just For the Grease..
- I felt cheated and abused!
- Brisket tacos and tri tip
- Cleaning dome on WSM
- Crawfish Bisque... just something different
- Anyone have suggestions to protect composite deck from wayward coals
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Brandless Knives
- Uuni Pro Pizza Oven
- What do you consider an "upgrade"
- SV chicken piccata
- LSG arrived
- 2018 NYE Brisket Dinner
- Best Smoking Method for Weber Summit Charcoal Grill
- The ultimate Yoder modification videos
- Chicken Assistance
- Surface Rust on Steel Cooking Racks?
- Is this a good deal?
- Blackstone in Outdoor Bar
- Stupid ME
- injecting in plastic wrap
- Chicken & Rib Practice for Nephews 1st Comp (Taking them further down the rabbit hole)
- Jidori Chicken
- It will be the last one, I promise. What else would I need.
- Simple and functional
- 2 sausages, 3 ways
- Cheese Stuffed Meatloaf (this ain’t your pappy’s meatloaf)
- Big Phil's Smokers and Metalworks
- Good success with some STL ribs
- Rosemary Garlic Shrimp and Spinach salad from the garden
- Offset smoker
- A Stuffed Tenderloin
- Had pellet smoked food for the first time.
- Homemade kielbasa
- Suckling Pig