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  1. Corona Ribs
  2. First ever cook on an offset, a new-to-me SF 42x24 patio model
  3. Lamb Chops
  4. Yeast Rolls - insanely good
  5. Can’t get my Performer hot
  6. Beef ribs on the YS640
  7. Happy birthday to me
  8. Set for meat for a little while...
  9. Opportunity to Buy a Cookshack Amerique...
  10. Some jerk bbq
  11. Ribs & Boudin- You Can have..
  12. Would a low tank not get a grill hot?
  13. ?!?!? Help w/ Bone In Prime Rib Roast ?!?!?!
  14. Weber Genesis E-325????
  15. MSU Friday, the freezer-dive edition
  16. Texas-style rib fest
  17. Water Cooker or Gravity Fed
  18. Scallion Pancakes
  19. BBQ Stir Fry aka....
  20. Frontier lump
  21. Basic pork
  22. Used Kamado Pricing?
  23. Weber Redhead Enamel is cracking and chipping
  24. His is how I am social distancing
  25. Beef ribs is what’s for supper
  26. Went all "Toolman" on my Blackstone 36
  27. Q-Salt Pork chops, with the Smoked Chili Lime Shrimp!
  28. Vortex can turn out some chicken, parmesan glaze whole legs
  29. Start the day off right
  30. Italian Sunday Dinner
  31. True Grit- The 🌎 Is Truly Wrong Side Up
  32. Smoked mac and cheese
  33. Pellet Pro
  34. HELP with pellet grill poultry
  35. Stick burner build
  36. GC42 capacity
  37. Pit Master in Training (YS460S)
  38. Grilled salad
  39. Help me get rid of my propane tanks
  40. Left, right or center weber cart build
  41. Huarache--Comfort-ish Food
  42. How is the food truck business being affected?
  43. I Have Two Sausage
  44. Shorties on the mini
  45. Texas Style Turkey on my Weber Summit Charcoal Grill
  46. Smokette 009
  47. Lots of Quarantine Cooking--Lots of Pron
  48. Stir Pot ⏰ or 🕰
  49. ~thirdeye's~ Hanging Memphis Dry Ribs...
  50. It was a good day.
  51. Barbacoa (Carbeza) Tacos!
  52. Chuckie Tacos for Diner
  53. Chicken it’s what’s for dinner
  54. Mojo Pork Round Roast for supper
  55. Pork Chop Freezer Dive
  56. Some form of beef, Short Stuff & Spam
  57. Kingsford Comp in a Drum?
  58. Smoking
  59. Primal Source
  60. Chicken Scallopini
  61. Restaurant Depot open to public.
  62. Just another suggestion thread for another smoker.
  63. Pork butt question
  64. Tri-tip sear question
  65. Options for an elevated cooking rack for Camp Chef
  66. Brisket help please
  67. Hodgepodge Freezer Dive
  68. Prime Rib help
  69. Lockdown Eats 2020
  70. Broil King Vertical to Masterbuilt 1050
  71. High Plains Lockdown Fridge Dive - Instant Shin Ramyun --> Okinawan TanTanMen (Pt 7 of X?) w/ Pr0n!
  72. Myron Mixon pellet grill
  73. Basic pork chops on the RT590
  74. Quarantine Chicken Fried Rice
  75. Lone Star Grillz New Fire Basket
  76. Weber Smoke Fire pellet smoker help
  77. Yard bird wings on the 26 with psuedo-vortex - trial run
  78. Cauliflower Strata with Sourdough
  79. Huntspoint Meats/Johnny Love – Pretty Bad Experience
  80. How do you grill a salmon steak with no skin?
  81. Stick Burner Ribs while working from home!
  82. DIY Kettle pizza mod questions
  83. should i even waste my time????
  84. Bunch Of Leftovers From Previous Cooks So I Present....
  85. Texas Monthly Magazine Online
  86. Tatonka Dust
  87. Cheshire Pork
  88. Chicken Wing surplus due to Coronavirus
  89. "Happy Good Phriday Pharkers,what's Smoking this Easter Weekend?"
  90. When life gives you injected pork sirloin tip roasts...
  91. Kitchen Build
  92. Experience using mesquite lump?
  93. Backline Fab Raffle/squares
  94. Quarantine Short Rib Smash Burgers
  95. How to adjust BGE?
  96. Good Friday fish fry
  97. Has anyone ever made burnt ends with short ribs?
  98. Steak & SPAM
  99. Today’s pulled pork (unreal!!!)
  100. When you say stick burner....
  101. Vortex wings and poppers
  102. New Guy looking for a Smoker
  103. Wings on the vortex with love
  104. Should I get a reverse flow smoker?
  105. What type of charcoal/wood smoker will go longer without tending?
  106. Bear Mountain Pellets deal...
  107. deviled egg recipes
  108. Mustard/ Why Not Ketchup??
  109. Sourdough Popovers
  110. Lamb chops
  111. Looking for the best Chicken Wing recipe.
  112. Flanken/cross cut short ribs, smoke or grill?
  113. What is the Oldest and Longest Owned Equipment you have??
  114. Easter weekend cooking continues: keeping the traditions alive
  115. MAK 2 went off mid-cook
  116. Thermometer Temps and how to proceed?
  117. Help, Got temperature problems in a Boston Butt!
  118. Smokin and Grillin on the Silverbac!
  119. 40 Clove Garlic Chicken
  120. Stay At Home Pizza
  121. Some Saturday Afternoon Snacks
  122. Need help with a project question
  123. Fired up the UDS for the first time in over a year
  124. Just a quick little dinner
  125. Help with brisket flat
  126. First steak on the Vortex
  127. Backwoods cooker without water
  128. Tips for a small cut of beef?
  129. BL brisket on the UDS
  130. Spogos
  131. Several of last cooks
  132. Spitfire Grilling Mini WSM
  133. Traeger Timberline shuts off during initializing process
  134. Lodge Cast Iron Biscuit Pan
  135. Easter Ham
  136. Easter Dinner-Leftovers
  137. Prime Rib on the Pellet Pro
  138. Traeger using smoke
  139. Smithfield shutting down US plant indefinitely
  140. BACON!!! - North of the Border Style...
  141. Shanks a Lot! Glazed Again
  142. Failed 1st Brisket
  143. Easter Quackers
  144. Bourbon maple glazed ham on the Mak 2*
  145. Lamb Chops for Easter
  146. Oh was it the wood
  147. Meatballs & Chicken
  148. Easter brisket on the SF Patio
  149. Traditional Polish Easter
  150. Sourdough Pretzels
  151. My Easter Story -
  152. My New Reverse Flow Smoker
  153. Reverse Sear Ribeye Success!!! On a Pellet Pooper no less....
  154. High Plains Lockdown Easter Dinner - Rack of Lamb, Deviled Eggs, Cocktails... (Pt 8 of X?) w/ Pr0n!
  155. Easter Weekend Cooks
  156. Smoked Chicken Tortilla Soup
  157. Best spatchcock chicken I've made
  158. First attempt at Brioche buns
  159. Easter Pork Loin
  160. Easter Ham (NOT)
  161. Always Bread on Sunday
  162. Scalloped Potatoes and Leftover ham recipe?
  163. All my Q thermometers are junk. What is the best!
  164. Naturiffic Hot Wing lunch
  165. My new LSG 20x42 offset
  166. Any ideas?
  167. Truffle Salt
  168. Plate ribs...we got 'em!
  169. brisket burger
  170. Grill/Fireplace inserts for DIY in the US
  171. My 1st Tri Tip Cook...
  172. Big'ol Wings.
  173. Prime tri tip
  174. Easter Sunday Pulled Pork Baked Potatoes
  175. Reverse Sear T-Bones and a little Easter Lagniappe
  176. Got a Whole Chicken. Need help.
  177. Another Dry Aged Strip Cook
  178. Whatcha can do w/ 48” of blistering hot steel!!!
  179. Easter prime rib dinner
  180. Guess what it is...
  181. Dinner
  182. Non-traditional Easter cook
  183. Cochinita pibil
  184. Grilling -vs- low and slow smoking
  185. Getting Corovid stupid...
  186. Burnt ends cook
  187. Naturiffic Hot Salt
  188. Chile Cheese Meatloaf
  189. Smoke is rolling.
  190. Cooking Anything New or Different While Quarantined? Then Come Join the "Quarantine Inspired" Throwdown! Lasts Through April 27th!
  191. ***The April SPECIAL "Finger Foods" Throwdown is Now Officially Open!! Lasts Thru May 4th!***
  192. Anyone think the Weber Summit Charcoal will receive an update
  193. Pitts and Spitts vs Yoder
  194. Pork fajitas?
  195. Does anyone know what soup bones are?
  196. Thinking about doing a pit build!!!!
  197. Ash vacuum for cleaning offset?
  198. ground beef rant
  199. Sous Vide Flank
  200. Thighs- Oakridge BBQ SPOGOS
  201. Cooking wood in/near Long Island, NY?
  202. Bourbon Buffalo Vortex Wings
  203. Head Country marinade.
  204. Just a shout out...
  205. Finally! An offset...
  206. That kind a day
  207. Got pork belly? Make kimchi-jjigae!
  208. Sausage - grinding twice - I have seen the light!
  209. Offset advice
  210. Old Country Smokehouse Has Arrived
  211. Smoker:
  212. Easter COVID-19 Stay at Home Project: New Flat Top!
  213. Wood for smoking
  214. Mojo Pork Cubanos
  215. Considering a Yoda
  216. Original Blackstone Grease Drain Fix?
  217. Meatchurch Planked Salmon Filet on the PK
  218. Venting Help Needed
  219. Stockpile Dwindling
  220. offset smoking questions
  221. Open Faced Chuckie
  222. Food Sealers
  223. I Saw What Y’all Did to Toilet Paper
  224. The Bossman rarely asks for help...
  225. Grilled ribeye, galbi-tang soup, and breakfast pho
  226. Can you dry age pork?
  227. Small Cook
  228. Chicken parm with sausage
  229. "Roughin' It" At The Cabin--Episode 1
  230. Thursday night backyard chicken :)
  231. The Brethren and Chicken on a 22" OTG (pron heavy)
  232. Any truth to this Chefs?
  233. Something a little different
  234. Spray are mop
  235. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  236. Do you trim full spares?
  237. Feedback - Fogo lump charcoal.
  238. Laser Thermometer question
  239. Gateway Drum Smoker smoke stack orientation
  240. Marinade For Grilled Shrimp
  241. Stout Pepper Beef on UDS x 2
  242. Recommendations to control 2 or more Eggs.
  243. "Wingin' It" At The Cabin--Episode 2
  244. Mailbox Mod for Cold Smoking
  245. Grilled Cheese Sandwich 🥪 Blackstone Tabletop
  246. RIP....Bandera?
  247. Beef ribs
  248. Injected with the POISON!! Garlic Rosemary Shrimp on the webber
  249. Smoked Duck and Lamb
  250. Hunsaker round vs versa hanging racks?