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- Big Kamado Joe 45% Off
- Question for drum people
- Now That's A Wing!
- Leg of Lamb Steak
- Ok BGE/Akorn/Louisiana guys
- An ode to the past - Weber kettle chicken
- Basic Low and Slooow SmokeFire Pork Butt
- I Actually Wrapped One........
- I love a good sandwich
- From The Beginning-ELP on Spotify 🔥🥃🔥
- Fixed a bad side dish
- Ooni pizza ovens?
- PBC grate space
- Yoder Grate Level Collector?
- Vortex in Weber 22 vs 26, differences?
- Jacquard
- Olive Wagyu
- Pellet tube: gimmick? useful?
- Finally Ordered an Offset
- ComboJOE 32, need replacement burners
- MAK or IVC?
- Another upcoming completely wireless probe from Combustion Inc.
- Saw this on my phone and immediately thought of you good people
- Bovine Experimentations: Burnt Ends? Burnt steak?
- A decision has made, I’m done...
- Cook times and running a 500 gallon Moberg
- Electric smoker as a warming oven?
- Mak 1 star pellet usage
- Pork belly burnt ends question
- Sausage therapy today
- Books on Jerky
- UPS finally came through
- Couple of Butts from Sunday
- Barbecue: The History of an American Institution
- Most impressive Weber to date
- Kiln Dried vs Naturally Cured Wood
- Salt Substitute in Brines
- She ain’t air tight
- BBQ Pork Chops
- Wings & a "Lil Butt"
- Pellet Pooper Ribs
- Inaugural Cook
- Round 2 of sliced pork butt
- Rotisserie chicken with an apricot honey citrus glaze – PICS
- Another Custom Maker
- Dog turned his nose
- Personalized cutting boards does anyone have one or suggest a good place to purchase?
- Price per face cord where you live
- Flank 360 Omaha Omaha
- I want a brisket. Really want one but...
- My New Stick Burner - First Cook - Feedback Welcomed
- Lets Talk Charcoal Grill
- Not Q: Gingery Orange/Fennel Pollen Filletto
- Smoked Jalapeño Meatloaf Balls
- How do you fry your fish?
- Apple glazed chops... mmmmmm
- Mak operation
- Recommendations for a good garlic BBQ rub?
- ISO: XL BGE Temp Controller
- Just a couple basic chili cheese dogs – PIC
- Chicken tacos
- Inkbird sealer
- Favorite store-bought BBQ sauce?
- BGE and JoeTisserie - Do They Work Together?
- Favorite store-bought pork rub?
- Going to pull the trigger on a pellet pooper
- Walk-Bike-Ice 🍺 🍔
- Savory Maple Bacon (homemade)
- Flat chicken
- Don't tell my Wing Girlfriend...
- Fixing smoker
- Loin back ribs, super super easy method, not bad
- Midwest-Cajun Q-bano
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Came Across a new rub
- Fire Up Your Kettles! The March ***SPECIAL*** "Kettle Cook-Off" Throwdown has Begun! Lasts All Month, With Tasty Prizes from Naturiffic!
- Wood source recommendations near STL
- Sous Vide Roast Beef
- Kingsford Charcoal-Sam’s Club
- Leftovers: microwave or skillet?
- SCL Tacos + A Gratuitous Dig At 4Ever3
- Brisket On The Smokefire EX6 Again
- Name help
- La Caja China
- cordless vac for pellet grill
- It’s a good time to make pastrami.
- TriTip method you prefer?
- Weber Gas Grill Advice
- 1/2 lb low-n-slow Friday night burgers...
- Pulled the trigger on my biggest smoker investment...
- Sunrise Smoke-High Plains Barbacoa aka Beef Cheeks
- Kamado Joe Classic II Table Build.
- Do You Like Asian Style Grilled and Smoked Foods? Show us How You Do It and Enter the "Asian Style BBQ" Throwdown! Lasts thru March 22nd!
- Ezekiel Bread Needs Help
- Issues Seasoning Blackstone Griddle
- How do i pick a good Pecos smoker?
- Slow 'n Sear Kettle Deluxe
- Breakfast on a whim
- Pellet cooked bacon...
- You're All Invited to The 2021 Texas BBQ Brethren Spring Bash on April 24
- Keep fixing the gasser?
- Mill Scale 94 Gallon-Immediate
- Q-Salt Spares on the Kettle
- Dino Ribs
- Anyone have contacts in the Boy Scouts?
- Beautiful day for filets
- Big Chief Smoker Question
- Pork Tri-Tip cook
- ...drum (& kettle) roll please....
- Let's talk Brisket
- Hot and fast wsm brisket live cook
- Pitmaker 48 Grillmeister
- Co Packing Services
- Santa Maria Tri-Tip on the Santa Maria
- Lang Tank vs Rolled
- Tampa Tri Tip...
- SAFETY: - Pay attention
- Breakfast is ready and a new salsa ta’ BOOT
- Seasoning Salt-Blind Taste Test For Bride
- Green Chile Breakfast Burrito ~ Cooks Thread For The "Served With Chili" TD
- Chili cheeseburger
- Ribs & Wood! Yeaaaaaaah!!
- Can bacon (or curing salt) react with metal cooling rack?
- Smoking woods native to south Florida?
- Oblong Pork Burgers
- Surf and Turf Kettle style
- Sunday dinner and lunch for the week
- Green chili smothered pork chops
- Sunday St Louis Spares & a Fatty in the 505 (Again!) - w/ Pr0n
- Mom made Posole- I MSU'd it
- Chili and Eggs Breakfast Skillet on the Redhead
- Malcom How to BBQ Right .....
- I like pork chops.
- Al Pastor--On The 26 Kettle
- Mojo pork butt....
- Cutting small wood chunks
- Pork belly burnt ends and smoked wings
- Cochinita Pibil
- 72 Hour pizza dough
- What did I do wrong here? (Brisket) (Pics included)
- Cedar Plank.....
- Grill Lights
- Two Kinds of Chicken
- "Portable" Grill and/or Smoker
- Moisture meter recommendations (bbq wood)
- Cheesy Meatloaf
- Cleaning the exterior of my pit?
- missed the chili challenge- Sloppy Hogs
- Wife surprised me with PKGO grill
- Louisiana Boy Can Survive...
- Pigs In Boats
- New Braunfels Bandera - Made in USA!
- Is it possible to trailer a build later?
- Another Kroger Brisket Sale Starting 3/10 (Locations vary I'm sure)
- Recommendations On Pork Tenderloin
- Bought a brisket flat and forgot about it
- Warpage
- Brisket on the MAK ★
- Stainless steel griddle
- Unattended rib cook
- So Focused On Fattys
- UDS questions
- Pulled Buffalo Chicken Sandwich with blue cheese and sweet potato fries - PICS
- Not A Hint Of Salmon Taste
- Duraflame buys B&B ?
- Fire Pit Feast.
- does the wall thickness of the smokestack matter
- Check out my Leg!
- Korean BBQ for Two in the Shed!
- Back after winter
- Who grills steaks from frozen?
- Wife Loves Beef Cheeks
- Chef Wagon Charcoal at Academy
- Pelletgrill Pre Saint Patty's Day corned beef
- Meat dimensions and rack spacing on Assassin
- Smoking ribs that have been marinaded?
- Buying a drum
- Sometimes Smoking is so Frustrating
- Carbon de Lena-Argentina Lump Charcoal
- First Look ~ New SpitJack 11" Brisket Knife
- Ribs & a Rib Tater Smash
- Pork steaks and new rub
- Beef Cheeks Part II
- Trompo El Pastor
- I'm so excited, Costco Nashua NH had prime brisket...
- Rustler's meatloaf for this Idaho bandit and his bride
- Italian/Greek/Mediterranean pulled chicken on scratch Everything Rolls
- Sirloin Roasts
- Wife Caught Me Smiling Last Night
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Baggy Umai bag
- How to cook tri-tip roast--not regular tri tip
- If I didn't already have (and love) my Outlaw
- Royal Oak Chef's Select
- Cajun Fire Crackers O-Yeah!
- olive oil
- Did I undercook or overcook my brisket?
- Dry aging beef
- The "Eatin' High on the Hog" Throwdown is Now Open! Various Cuts to Choose for Your Entries! Lasts Thru March 29th with Prizes by Naturiffic!
- Gas grill parts question
- New Smoker Arrived This Week!
- Prime Beef
- Authentic Asado (Long Overdue)
- I guess I better start cooking!
- Anyone thoughts about the Prestige Pro line of Gassers from Napoleon?
- I wish I could find choice briskets this nice / pastrami work in progress
- Indian Shenanigans in the 505 - w/ Pr0n!
- Side ideas for the offset
- Time to Dust off the Old UDS: Vent Mods Question...
- GC Stew & BC Chili 🌶
- Leg of lamb question?
- Ultra fire stick starter...
- How would you cook a 2 Lb. Tomahawk?
- Pizza sticking to stone
- V shaped fire management basket
- Country style ribs on the Pellegrill
- Korean Fried Chicken in the 505 - w/ Pr0n!
- Beef Tallow Brisket...
- Carolina style ribs help
- Finally KFC
- So Mrs 4ever3 runs into the store...
- Wienerfest- Final Birthday Weekend Event
- Hey 16Adams, new charcoal alert!
- St. Louis ribs, water pan, multi-temp, butcher paper, new rub
- Bare Bones
- Teriyaki Salmon on the Blackstone
- Bulgogi/Peri-Peri XX Wings
- Oysters on the Joe
- Fattys- helluva weekend
- Weekend At The Cabin--Lots Of Pron
- Brisket with Beef Tallow / Borrowing from the Franklin Video.
- Where can I buy good quality nitrile gloves for BBQ & Food Prep
- Corned Beef / Pastrami
- Celebrating Pi Day
- Thermapen RI purchase
- Southern chocolate gravy and homemade buttermilk biscuits – PICS
- Kamado Joe Kettle Joe - First Impressions and Cooks
- Tablitas con Elote
- MY New Horizontal Offset
- Sous vide pastrami question
- Sunterra outdoor grills
- Backwoods hybrid
- First Cook - How much wood?!?
- Buckboarded Chops on the Big Chief + Smokey Joe ~ Cooks Thread for the "Kettle Cook-Off" and "Eatin' High on the Hog" TDs
- St Patrick’s Day Smoke Point
- I just saw this Barton Barrel smoker on Walmart
- My Taste Buds Like The Flavor Of Cherry Wood
- Practicing Brisket
- Cheese and bacon burger
- Unbleached parchment paper
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