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- Popeyes Cajun Fried Turkey
- Mexican Cookery For American Homes-Book
- But Did You Die ☠️💀☠️
- Finished pulled pork after all night cook
- Kamado Grill
- Freak’n Hoarders
- On-Going - Corned/Pastrami'd Shenanigans in the 505
- Dear Abby
- Gringo Tacos!
- Any other rebels?
- Come In Albuquerque-Fornetto Basso
- 2nd Test Turkey
- "RibEyes" On Sale at the Krogers.......
- Recipe-Anyone Willing To Share Turkey Brine Recipe
- Baby Back Ribs Question
- Cape grim short ribs paired with Q salt
- Grind Plate Size?
- Sunday ReCon Mission 🐽🔥🐽
- Copper tubing safety question
- Chicken Types
- Sweetwater Spice Apple Rosemary Brine Review
- blackstone maintenance
- Are Cabella’s pellets any good?
- Best Pellet Grills & Smokers Under $500
- Tired Of The Same Roti Style Chicken...
- Recommendations for smoking the holiday bird
- turkey time
- New Forum Member - New Smoker
- Meat Cake Slopper challenge ACCEPTED!!!
- Kosher turkey??
- Pork Belly & Chicken
- Check it out! I'm posting pics that aren't throwdown related.
- Smoked, Braised, pulled Beef - A Burrito
- Primitive Pits 250
- Wangs , burgers an more
- Bourbon maple pumpkin pecan scones – PIC
- 1st time trying "homemade" pizza, because yalls look so good
- Breakfast Nachos
- Stew
- Tall WSM 22"
- Bone Broth on a Foggy Day
- 21 pound Turkey.
- Anyone Own a Meadow Creek BBQ 42 Chicken Cooker
- Brining an injected Turkey?
- Bandera for $150
- Second favorite use of Carne Crosta Rub
- How long can I FTC rib roast
- Source for B&B Oak Charcoal Briquettes In NJ/Philly Area
- Leg Quarters on the silverbac then Pot Pie!
- Throwdown Thread: Basque Style Chicken & Chorizo Stew aka Chicken Basquaise
- Turkey: 13.5 lb plainville vs 18.5 greenwise?
- New to the Brethren
- 26" Kettle stone
- 2nd Post - Stump's Trailer
- Rack Of Pork Is Back
- Spatchcock Turkey Which Smoker?
- European oak vs Red oak and white oak
- While Your Cookers Are Full Of Turkey 🦃
- Taco Tuesday
- My Entire Thanksgiving Menu 🦃
- Making stock, do not forget about this!
- Anybody using Green Mountain Grills pellets?
- How have I lived without this??
- Sausage color messed up
- Traveling with Cooked Turkey
- Bird on 18" WSM...
- Smoker build question
- Ham glaze?
- Wrap guy/girl ?
- Honey Buns??
- Using one cooker or two?
- Old School lunchroom rolls
- Black Friday Pellet sale: $0.25/pound
- Smoked Ham Ma’am
- John's Thanksgiving Cook Thread
- Dinner: simple and delicious
- Some of y’all wonder...
- Turkey on the thaw
- Advise on Turkey Cook Plans
- HELP! Spatchcock Notes MIA
- Oakridge sale
- Black Friday Sales
- Easy Way to Cook a Turkey in a Webber Kettle
- Texas Breakfast- Fatty involved 🐖
- No time like the present...
- 16 butts on the Lang 84
- Scalding the turkey
- Looking for suggestions on seasoning for the turkey
- Has anyone here turned their pellet cooker into a horizontal offset.
- Franklin pit walk around on YT
- Hammin' and Jammin' for T-Day Gifting
- Protecting digital screens
- Such a hard decision!
- Help me decide: new smoker for Christmas or....
- Help me decide: New smoker for Christmas or....
- Facebook Rant - My Least Favorite Posts
- Traditional Thanksgiving Eve BBQ--semi live cook thread
- Fresh Shrimp!
- Photo of my Turkey Day
- Vertoku Knives
- Harvest brine Turkey question
- Gizzards an liver
- Ugly A$$ Bird....
- The Other Stuff
- Rotisserie burner took a crap
- Fire start-up, TS250 versus Lang84
- Almost done
- Ever been happy a grill let you down?
- Holding A Turkey for 4 -5 hours
- Desperately need brisket help
- Rebellion meal in progress! #justsaynototraditional
- Smoke vs Thermapen
- Ham Question (Use By/Freeze By Date)
- Well not gonna lie I knew this was gonna happen! Cheesy Turkey day!
- Beef - it’s what’s for Thanksgiving Dinner
- Our 1/2 bird
- No Turkey Here.
- Thankful for Seafood.
- Let’s See What This Thing Can Do :)
- Naturiffic is THE BEST
- TG Turkey...
- Non traditional Thanksgiving
- Naturiffic Smoked Onion
- Infrared grill and wind?
- Thanksgiving Turkey Dinner
- Smoked my first brisket... sort of....
- Just ordered some new knives......
- Jerk Turkey Breast
- "Happy Phriday Pharkers, what's Smoking this Weekend?“
- Day late turkey came out good.
- Blackened is the end...Pulled Pork
- Live TD cook thread: gumbo time
- Thanksgiving Bird
- New M1 charcoal basket arrived.
- FOGO Charcoal
- 1st of three prime rib roasts for the weekend
- Camp chef XXL vs. Pitboss copperhead cabinet pellet smoker
- Whole hog rotisserie opinions please
- Forgot to post Dessert
- 4 Birds on the Stick Burner and 20lbs of Mashed Taters
- Traeger circa 95/96 issues - any gurus?
- No Good Deed Goes.....
- This years turkey on the WSM
- Oven
- Brisket on a new $100 offset smoker (Mad Scientist BBQ)
- Gobbler meet the RT 590
- Breakfast while my skies gently weep
- Small business saturday sale
- Saturday Tri Tip
- Chili & Stew in Harmony
- Missouri State Football Championship - pizza for the boys
- Picked up some not so seasoned wood...Update Qview
- Galvanized steel and cooking
- fire bricks in water pan
- WSM vs pellet grill vs pellet cabinet
- Vegetarian Shack Stack
- Can’t let RWalters have all the fun!
- Roast Beef
- Corned beef brine recipe
- Prime Sunrise
- Smoke -- Charcoal/Chunk vrs Pellet
- Rancho Viejo Mezquite Charcoal
- Is it chili or is it soup. I dunno but it starts with a pound of bacon!
- Margra Lamb?
- Pulled Chuckie
- Pastrami Bacon & Barbacoa in the 505 - w/ Pr0n!
- Didn't Have Fine Beef Or Lamb To Go With.....
- Turkey Day Leftovers - Sourdough Pot Pie
- Thanksgiving leftovers sammie
- MAK 2 Star or RECTEQ 700 or ?...again
- Pork Steaks on the FB
- Meat Grinder Size
- I got the most profound feedback about my brisket...
- Chicken & Sausage Gumbo for Cold Weather!!!!
- Chicken Fried Rice Stir Fry
- Successful turkey - Thank you for the blueprint
- Looking for user experience with Napoleon Grills
- Cyber Monday deals
- Wood choice and flavor on poulty
- Nice Sunday morning
- How Much Cheese On Your. Brisket 🐄 🧀
- delete
- Gonna Try Pizza on 560 Wednesday
- Santa came early!
- Stuffing is gone, now in turkey fish sandwich mode.
- Canada Goose: It's what's for dinner
- 3rd Place!
- How Do You Have A Turkey Dinner Better Than Thanksgiving??
- Traditional smoked turkey basted in white wine and butter – PIC
- Covers for cookers
- Smoked Chuck Roast Veggie Soup--Live Cook Thread
- Rutland Fire Starter Squares- TS Sale
- Frito Pie-No Frito 😷🔥😷
- Octopus
- Below Freezing Night Hmmm Smoked Cheese
- New Weber Summit Kamado
- 3 Post Thanksgiving MAK Meals
- ??? About cooking Wagu beef
- Jedmaster
- Lamb Gyros and Dessert!
- Need some advice on selling my Stumps
- St. Elmo reprise
- Lonestar Offset Horizontal Cabinet Options or Similar LSG Pit Options.
- My precious!
- Hot water thawing
- Brisket Point Stewp 😷🥣😷
- Work Sharp Knife Sharpener
- Berkel 825a-plus slicer
- Bge xl
- Fail! Water thawing brisket! Need help!
- BGE getting closer to the fire
- Jess Pryles smoked meatloaf on MAK 2 star
- Xtra long knife roll
- Weber warranty
- Akorn Mini
- Pizza ovens
- 1500° 6 min weekday steak salad lunch...
- Swiss Duke CFC- Slathered and Bellied
- 1st time trying smashburgers semi-fail
- Santa Maria Grill
- Vacuum Seal Bag Sale
- brisket rub question regarding celery seed
- First run on Fornetto Basso
- Everyone NEEDS a Flat Top Grill (IMO)...
- New Global knife came today!
- Metal Art for Smoker
- Hatch Chilis, Seed or Not
- Jerky - to cure or not to cure, that is the question
- McRib 2020 Edition (V1: McRib Pizza)
- "Happy Phriday Pharkers, what's Smoking this Weekend?“
- Lonestar grillz griddle top experience vs warming oven
- Time to make the perogies!
- Korean barbecue cookbook - Please suggest one!
- Gotta share the best burger i've made to date!
- Taco Salad- No Salad 🥗
- Few questions for a new forum member and my next purchase
- My New Weber Smokefire EX6
- First Brisket on My New Shirley 24x36
- Pecan smell
- GMG Pizza Oven
- Cryovac Question
- Burger press?
- Familiar with Mont Alpi oven?
- Steak Night in the 505 - w/ Pr0n
- Shredded Beef It's What's for Dinner
- Kickstarter Projects Cook
- Eat More Fish-Breakfast For One
- Blower Probe question
- Went from a Pitmaker vault to a $130.00 Nexgrill offset.
- Smoke a flank or chuck steak or is it a waste of time?
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