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- Meal Prep Done Right, Father's Day Edition.
- Tips for a Kamado University freshman (just graduated from Kettle High)
- PID Wiring
- Advice Please!
- has anyone upgrading to a yoder from GMG or traeger?
- Jalapeno Popper Variations?
- Butcher BBQ injector
- free beef ribs!...
- Judging plate and Judging Slip
- Lem Vacuum Packers?
- Blackstone 28 inch $70.16
- A cooker to die for...
- Is McCormick grill mates rub any good ?
- Nemesis...My Homemade Vertical
- Butcher paper pro tip?
- Orion Cooker???
- Beef rib techniques/ideas?
- Hold my Fireboard, please
- Steak help?
- Fresh sausage doneness test
- Cedar Planked Copper River King Salmon on BGE
- Pork chops for dinner
- Stumps
- Q-Salt Prime Ribeye & HDD Wings
- Try It
- Recent cooks
- Going a new route with my all purpose rub and need some experienced opinions
- Lowes has 18# bags of cowboy lump on clearance for as low as 3.99 a bag.
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Dissapointed!
- Gabbys Grills ~ Santa Maria Set-Up For Weber Kettle
- WSM smoke question
- High Winds High Heat=Cabbage Patch Chili
- Pig Candied Thigh Poppers and Korean BBQ Thigh Bites
- Chicken Thighs (turned into Shawarma)
- First brisket in about 7 years...
- Small Beef Roast, Back in the Game
- I’ll take it...
- New Case For My FireBoard and BBQ GURU
- Another shout out to Crowd Cow
- Digital probe vs analog thermometer
- Seasoning the underside of a Blackstone Griddle
- My pit boss just exploded on video!
- Sous Vide Reverse Sear Backstrap
- Test cook on my new smoker
- Pit dimensions
- Wagyu chuck roast... suggestions??
- WSM Brisket
- A Nice Smoking Weekend Was Overdue And It All Started Last Night--Semi Live Cook
- Couple Chuckies and Wings on the Egg
- 49-day Cowboy Ribeye cooked Sous Vide in Homemade Bacon!
- Saturdays are for brisket
- Do Not Let Me Buy Meat at Sam’s
- Pork butt on now, need advice
- Spinning Cajun Chicken
- 7 year itch brisket burnt ends
- Picanha steak live
- Copperhead 5 Brisket
- Firecracker wing test
- Chicken Enchiladas.... re-thought
- Refurbishing Dad's old PK
- CSRs...Oh, How I Love Thee...
- Pork Butt, Fatty, and Avocado Fatties
- Want to run a BBQ Joint?
- Fired up my bandera for the summer
- 4-bone beef short chuck ribs at Walmart $4.98
- High Plains Shenanigans - Larb Moo, Summer BBQ Bird (w/Pr0n)
- Mac n Cheese
- My first barbecue
- Opinions on the internal temp of brisket
- Real Indiana BBQ - Rib Tips!
- Analogue Temp gauge for DIY build
- A City Boys Version Of cowgirl’s 🚜 Tractor Rim
- Who has added a door to their UDS?
- Chicken Thigh Cordon Bleu...Burgers...On the Weber...
- Spin in a pellet popper
- Prime Rib Smashburgers On The Blackstone!!
- Royal Oak XL size lump @ Walmart
- SOB- Just kept growing
- No blue smoke after one hour!?
- Suggestions for rust removal
- Butt smoking Sunday
- Chicken on the PK 360.
- Rib cook on the Good One Open Range.
- Nellie 1, Marty 0
- First Beef Cheeks
- Any way to know which pipe is which?
- Brethren inspired lamb.
- Very impressed - 60 people. My friend did it on her own with a little help
- some recent cooks
- How much Pam needed to season a LSG mini
- Chicken Sharwarma 3.0!
- Anyone Struggling With Brisket- Think Bludawg
- Chicken fried rice on the Blackstone griddle
- Free Bandera - KC area
- Is you grill dirtier than a toilet seat?
- Recipe Ideas for Dietary Restrictions...
- Grilled Pickles???
- Brisket Defrost time
- Past weekend brisket and fatty cook for wife’s bday
- Oakridge Taste Test
- pit barrel jr.
- How do you get great socarrat?
- Lang Smoker Heat Zones
- Monday Leftovers-Seems....
- Smoked Meatloaf Help!?
- Insulating a vertical smoker
- Pressure sprayer
- Kids on their way from Fort Drum... Meat for sandwiches
- Weber Summit
- Chupacabra Ribeye
- Anything but completion (ground beef)
- My Local BBQ supply store
- PBC dinner
- baltimore pit beef question
- New LSG Mini - Seasoning and Naked Fattys
- Warmers and Food Safety
- Wrapping with butcher paper and foil?
- Wood in SoCal?
- New bbq arrived
- Ts120 chicken.
- Restaurant Depot flyer
- Beef plate ribs in the Atlanta area
- Snake River Farms Coupon
- Day Off Little Brisket, Sunglasses, and Mickey Mouse
- Double Smashburger...
- Trophy Shot of my....
- Help With New Recipes For Smoked Pork Neck Meat
- Creekstone Farms Ribeye Special
- Seasoning Assassin 48 Question
- Seasoning Assassin 48 Question
- Brisket trim
- Safeway Duroc Pork Sale
- Cleanout and First Cook
- Freezing Raw Meat?
- After 20+ years, finally need to get serious, help please
- GrillGrates cheeseburgers
- Leftover Brisket Tostada
- Shorter slicer knife, any recommendations?
- Direct charcoal cooking in pit
- Mood-Against The Wind
- Morning Fatty
- Large smoker lid assist
- Fools rush in ... (Pork Belly)
- Moving On Up.....
- Bbq stoker discontinued
- Just ordered an LSG 20x36
- Old exposed wood for stickburner?
- 8 pork butts on Weber Summit Charcoal Grill
- BBQ & meat shops around Pigeon Forge, Tn
- Jerky today
- Which size slow and sear for 26" kettle
- Pellet Cookers-Fad or Future
- Honey, more bad news
- Pork neck?
- Pizza cook on my Weber Performer
- First boston butt
- Thermapen MK4 20% off sale
- Grill Grates on the GMG Daniel Boone - worth it?
- Charcoal- Pellets:::::check your cache
- Idea for a UDS basket - would like your feedback
- Drunken chicken on the kettle
- 6 Overnight Butts
- Chasing Perfection
- Pulled the blackstone griddle out of the building. need help!
- I love Flat Iron Steaks
- yellow fat on a brisket?
- Called Up To The Bigs- Heritage Duroc
- Bellies and more bellies
- The Outlaw is getting close
- A Little Elk Hash Breakfast
- Insane choice between smokers - HELP
- Question for those with Lone Star Grillz Vertical Offset or Offset Cabinet Smokers...
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- RTIC Summer Sale
- Don't need no stinking Blackstone
- Mobility of Assassin Charcoal Grills
- UDS build
- Informative read about pellets
- Hot Smoking ~ Almost Lost It
- Myron Mixon Brisket
- Hunsaker Down in Fl, Ribs and Wings Tonight
- Weber Jumbo Joe 22" with Kettle Pizza Kit?
- Brisket Help Needed
- Decided to get the primo XL
- Wife volunteered me...
- Naaa, no reason to call Weber...
- Help me out, guys
- Reverse Sear Tri-Tip with Horseradish Bearnaise
- Quick and Simple Dinner
- Overnight Prime In Progress
- Behind on posting....here are a few cooks on the 640
- WSM Flameout
- Last night’s dinner
- A Shirley Fabrication insulated firebox is worth the coin!
- Not Your Mother’s Meatloaf
- Offset smoker flavor profiles
- Reverse sear Ribeye - room temp start or cold?
- I Took a Trip Today
- Hot Weekend on the High Plains! - w/ Pr0n
- Camp Chef PRO60X break in
- Kroger Babybacks $1.77/lb
- Made in ‘Murica 30% off
- Smoking a Camel: a new meaning. Must see TV
- Freezer Dive #1
- Ribeye dinner
- New BBQ channel on YouTube! That BBQ Life.
- A recent wing cook..
- Kettle oak smoked meatloaf w/ cauliflower “mac-n-cheese”...
- Burger Fat Content
- Little Ribeye Cook Tonight
- BBQ dinner
- Clean Grates and a Perfect Pull
- Rib help
- No juices during a pork butt smoke session.
- 30 day sous vide prime rib
- Naturiffic Flagship Store - One Year Anniversary!!
- Recipe Link Not Working & Need to Make Bacon
- Lazy Hit- called it good
- Costco Prime Short Rib Chucks
- Rescued Stok today
- Hock or not?
- Freezer Dive #2
- Chuck roll?
- Who here has tried a Hunsaker/Gateway and...
- Posting pic
- So Greek Pork Souvlaki it was -
- My new rig - outlaw bbq 2660 southpaw
- Guess my true temp
- 6 Solid Hours of Intensive Fire Management to Cook.....
- LSG 20" - 36 or 42 model?
- Bacon in work
- Smoking on the Santa Fe Trail
- Nekked ribs
- Lamb Plate Ribs
- Non-competition butts - Inject?
- I give up - what is it?
- First Pork Butt - LSG Mini + Fireboard
- KBB Twin 20lb packs
- Briquette recommendation
- OKJ Highland Temperature Issues
- Show Us How You Cook Burgers and Enter the SPECIAL "2019 July Burger Blowout!" Throwdown! Enter to Win Prizes from Big Poppa Smokers! Lasts All Month!
- Dollar Store Charcoal!
- Offset smoker
- Smoked Meatloaf
- Hickory wood question
- Maybe the first "wood" barrel cooker I have seen?
- Spares with brisket bone removed are...
- Not Q......
- First hot and fast brisket. Any final tips?
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