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- Shrimp Scampi and Bacon Flatbread Pizza
- Drum smoker
- side dishes
- Do You Foil Turkey?
- McRib 2019 Get Moving!
- firebrick pros n cons
- Yoder S series retrofit
- What are you looking for in a BBQ rub.
- Grill Setup for Griddle
- Looking for help with venison
- Weird thermometer problem?
- Catering Injector
- Weber Kettle 22in Black LIKE NEW
- Brisket and Pepper Egg Dumplings
- Super Stubby UDS
- My next cooker!!
- Opinions - How Long on Refrigerator Aged Raw Cryovac Packer Brisket???
- My 3rd Ink Bird Sous Vide cook. This time with Flame Thrower Sear...AKA Hold My Beer!
- Couple recent cooks - pr0n heavy
- Dry Brine Question
- Quality of Publix Baby Back Ribs?
- Deal on a ceramic cooker BGE type
- "Re-starting" a fire for grilling
- Jason TQ Seen Heading Towards Nahunta, GA!
- Smoking day
- Operation BBQ BBQ Basic Class Review
- Sous Vide Salmon
- My first Santa Maria bbq build
- What am I doing wrong with the vortex?
- BBQ guru power supply
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- For those with wood deck cooking/eating areas...
- Might be last time buy.....
- Pitboss Tailgater Cooking A9 at a Comp
- A Simply Marvelous mistake
- Meat grinder
- Smoke daddy Pellet Grill/Smoker Vs Campchef
- First cook on the Open Range
- If lovin' you is wrong....
- Wanna See Some Brethren Spirit! Kudos to Pig_Farmer/Carl and His Daughter, Kala!!
- My Inkbird Collection Keeps Growing
- Help me decide between Webber charcoal summit or Kamado big joe.
- Picked up some jam in Australia...
- Memphis Advantage pellet grill
- Post #15,000 and Still Chasing Tail
- Whole Hog on the Bandera
- Rotisserie roast beef and cheddar sandwich with way too many pictures
- Turkey Fryer
- Chili Help?
- OU Texas competition thighs on the Daniel Boone
- Good One owners question
- Anybody smoked with grape vine wood?
- Hanger Steak and Shrimp
- burning off liners
- Long time since last post, chicken thighs....
- Hot and Fast Spares
- New Braunfels - first stick burn smoke
- Help me spend money, or not
- BBQ Chicken Pizza Take 10
- Frozen Turkey
- Ribeye Night!
- How Low Does Your YS640 Go?
- Costco Picanha No Fat Cap
- Bringing new life to 25 year old Weber grill
- First cook on Slow 'n Sear?
- Spicy Catfish Nuggets
- Such a satisfying feeling.
- Beef short rib question
- Budae Jijgae aka Army Stew
- fornetto brasso
- Tri Tip- Sausage & Thighs
- Netflix - The Chef Show - Aaron Franklin
- A Full Weekend on the High Plains - w/ Pr0n!
- • The BIG Italian Sausage Thin 'n' Crispy Pizza Experiment
- Farkers, please consider making your albums public.
- Identify Older Backwoods model
- Another Crack at Vortex Wings
- BBQ Tour New Jersey
- No sear ribeye's
- Anyone in Spokane looking for a one-time gig?
- New parts for my WSM!
- About as primitive as it gets...
- I Love New Orleans Food
- Did a little late night cooking last night on the BSK
- Smoking at 160 on a pellet grill?
- Rib Tickler Rub - Reverse Engineering
- Attention; Cast Iron Collectors
- Electric oven smoker build
- Hello fellow Q brothers
- Holy Cow Rub -
- Pork Brands
- Another meal for the in-laws
- Bandia Orange Pepper
- Hawaiian style pork rib dinner on the beach last night...
- Stocking Stuffer-BBQ Ideas
- Kudos to The Good One company
- Temps
- McDonald's ain't got nothing on this rib sandwich
- Igniter issue
- Spatchcocked and Loaded on 500 *PRON*
- Shirley 24x36 Patio Ordered Giggity:)
- Got some wood from an old tree today...also, bacon.
- Kosmos Steak
- Charcoal basket for UDS
- Vampires 🧛 Cats 🐈 And Squirrels 🐿
- Pork Butts....that wouldn't get done...Pron heavy
- Ham From Scratch
- Another fun barbecue lunch in paradise…
- Benefit of Retirement #239
- New Trade Round Starts this Weekend
- octoforks
- Masterbuilt duel fuel smoked turkey
- Hamburger au Poivre [lots of pron]
- Burger night
- Last 30x70 Shirley Cook, Hog Cook
- Bull Fries & Beer
- BBQ Guru?
- Lazy Sunday Tacos And Burritos
- Cheap Tri-Tip
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Fried Green Tomatoes-Vintage Cast Iron in play
- Vacmaster VP215 on sale at woot!
- New trade round has started.
- Goose pastrami
- Pizza Oven
- Don't Miss the "Stuffed!" Throwdown!! Enter to Win Prizes by Oakridge BBQ! Lasts Through Nov 4th!
- Spices online?
- New Masterbuilt Gravit Feed
- What do you think? Good or bad?
- Friday off - Wings and Short Ribs
- How Long?
- Slab of Ribeye
- Little different steak sammie...lots of pron
- Beef back ribs
- It’s been a while...Picanha cook
- unwrapped butts
- Two Pies. (pics)
- Tri tip question
- Brisket, Pork Butts, Loin Back Ribs, & Beef Back Ribs
- Pitboss Whiskey Still Weekend & McRib Quadruple Down
- Which would you choose for ribs
- Pizza Crust Question
- Trying some baby backs again
- need advice first time smoking chuck roast
- Meat Eater - Netflix
- WSM Rotisserie Chicken
- Mmmmm, pork belly
- Regrets of items sold....
- Saturday Night Special
- Slicer belt replacement. I'm stumped
- 1st cook on the new Masterbuilt Smoke Hollow
- Recalled ribs at Satins Warehouse? Weird!
- Bacony goodness
- Good Morning! Pork butt and ABT's
- It isn't Q, but important - evangelizing a product
- Montrose Beer and Gun Club Cookoff
- Cookin a cute little butt with chicken wings - WSM!
- Pit Boss Classic and Austin XL deal Atlanta
- My first fatty ever
- YS640/MAK Question
- I have fresh salmon coming home
- What to offer for a used Stump’s Baby?
- Griddles, which one and what are you doing with them
- Naturiffic Sir Porkalot Rib Rub
- Researching a custom pit/trailer builder
- PK Grill Question
- Rib Tips, Posole, and (Texas) Twinkies... Oh, My! - w/Pron
- Sorry, not a McRib-ongoing
- FYI People around Acadiana/Lafayette
- la
- Added some mods to my drum
- The Good One Open Range....crazy purchase or score?
- A Steakhouse Pizza
- Deal of the day.
- What Else Can A Blackstone Do?
- Brisket & Tatoe Pie
- Can I freeze ABT's?
- How do the masses like their Q
- Gravity fed help needed
- Mega Cook Customer Appreciation Day 2019 50 racks of spares, 50 rib tips, 16 butts, 80 pounds of chicken, 160 Beef Hot Dogs
- Spare Ribs Selection Help
- Old Country Over/Under??
- Green Mountain Grills - Pizza Attachment
- Kettle fried Nashville hot chicken?
- Otto Grill?
- Tim Scheer of Shake N Bake
- How do you slice your Jerky
- Making Good - Operation BBQ Relief
- Pellet Pooper Recs and pellets
- Last Weekend's Whole Hog
- White/Red Oak Suppliers in California
- 2019 McRib Round 2.....McRib Sausage (Yes You Read it Right)
- Camp Chef griddle top
- Low carbohydrate chicken
- Injecting Oakridge Game Changer
- Pork Loin Stuffing Question
- Weber kettle 26 extension
- $12 Test of a 50% Discount Sous Vide From InkBird
- No more stick burners - too much effort - just kidding
- PK Grills Scratch & Dent Sale
- Road Trip for Shirley!
- Deeper Cleaning Yoder
- Inspired Pizza Cook
- Hooked for Life
- Summer Sausage (cure 1 and FL-C)
- 70* Shorts & Golf to Blowing Snow in 24
- Smoked Beef Manicotti
- Detroit Style Pizza
- Meat slicer
- America’s Pile of Uneaten Bacon Is the Biggest in 48 Years
- Steak sammich fail w/ pr0n.
- Bride: Neighbors are gonna think you’re crazy
- Ideas for a new Stick Burner
- Fitting 8 lbs of pork tenderloin on a Kamado?
- Pipe burner flame gap
- Electric griddle: which one do you use?
- Friday Picnic roast
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Looking for a deck box for BBQ supplies
- Chili Blanco
- Pork Reheat Question
- Snow Day Project
- Lem Big Bite meat slicer
- Taste Test- A subtle difference
- Distracted At Work All Day By A Pig
- Is it seasoned are just filthy
- You have to appreciate the bbq community!
- Now That the Weather Has Cooled, Don't Miss the "Soups, Stews, & Chili" Throwdown. Lasts Through Nov 11th! Enter to Win Oakridge Rubs!
- Frito Pie-Mexene & Lantana
- Baby back ribs 3 ways
- High Heat Brisket Smoke Question...
- Rick Schmidt and Roy Perez, old interviews
- My bad... but I think we’re gonna be ok :)
- Air Fryer?
- Rib experiment and 2 fatties. Ongoing (pics)
- Please don't remove my man card.. smoke roasted vegetarian chili
- Brisket-Cleaned Up SOB
- Stuffed Chicken Thighs and Stuffed Moinks
- Smoked Beef Tongue
- Beef ribs kamado
- Rock's BBQ (Stoker) has closed it's doors
- Catering question...
- Couple of Chuckies on the Akorn - Live
- Pit Barrel Cooker - Fantastic Beef Plate Ribs!
- Snake River Farms Kobe Brisket funky smell
- Big Bowl of Red
- Food for thought
- Pecan or Hickory
- Scary Eggs
- Patience- Coffee & Topo Chico
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