KCquers ROADMAP to the QTALK Forum
Use this thread to map to threads or posts you feel can be important to members. Like a roadmap into our forums. Give the post a brief description of the important topic within. I.e.. Fire control, Technique, Recipe, etc....
Find the thread or post, copy the URL from the address line in your browser and paste it into a post in this thread. Although these posts have links to some of the better threads in our forum, it by no means is all inclusive. Use our advanced search feature and search for keywords in 'titles only' to find loads of info on all topics. For clarity, I will regularly combine posts and links added to this roadmap into the original post. If you see something out of place. please let me know. Thanks. Edit as of 9/5/06. This roadmap was basically the brainchild of our beloved KCquer. May he rest in peace. It has now been named after him as is rightfully so. (parrothead) |
Fire Control: Excellent basic fire info especially for those who have never fired up an offset smoker or have and struggled.
http://www.bbq-brethren.com/forum/showthread.php?t=7112 Thanks to Bill,Phil and Mr. Kick for sending me to it. Lump Charcoal Database. Comparison of fuels. When doing some Google searches, I came across this Web site. Looks like a bunch of good info on lump charcoal. Maybe it will be of use to someone... http://www.nakedwhiz.com/lump.htm Comparison of Old Vs. New Kingsford at Naked Wiz. http://www.nakedwhiz.com/productrevi...ngsfordnew.htm |
Fire Control: If you are fortunate enough to live in an area where quality smokin wood is affordable this thread will get you started.
http://www.bbq-brethren.com/forum/showthread.php?t=7051 Thanks to all who added to this informative thread. Post subject: Moving to All wood. Posted: Oct 25, 2003 - 02:27 PM -------------------------------------------------------------------------- Fire Control using a Brinkman Smoke 'N Pit: http://www.bbq-brethren.com/forum/sh...ad.php?t=11092 Post subject: NOT ENOUGH HEAT - HEEELLLLLPPP! PostPosted: Mar 21, 2005 - 01:45 PM Discussion: Should we remove the bark on wood. http://www.bbq-brethren.com/forum/sh...ight=wood+bark |
Pork Loin
If you've never smoked a pork loin, read this for an excellent techniqe and some interesting options. Be patient, the pork loin info starts well into the thread. http://www.bbq-brethren.com/forum/showthread.php?t=7299 Post subject: I feel the need….. The need for Q! PostPosted: Dec 08, 2003 - 08:13 PM Moderator Edit: There is a recipe in the recipe section that adapts TK's brisket wrap method, too This Labor Day Thread has too many ideas to pass up. http://www.bbq-brethren.com/forum/showthread.php?t=9260 Post subject: Labor Day Menus PostPosted: Sep 02, 2004 - 08:28 AM How to Stuff a pork loin. Post #15 in this thread explains how to make the tool, with photos. http://www.bbq-brethren.com/forum/sh...ad.php?t=15376 |
Pork ribs
http://www.bbq-brethren.com/forum/showthread.php?t=6963 Good info on the 3-2-1 rib technique. Post subject: farked up $15 worth of spares PostPosted: Oct 06, 2003 - 02:04 PM Poobanian Rack Attack. (Babyback sammich) http://www.bbq-brethren.com/forum/sh...ad.php?t=18055 Clarification of 3-2-1 Method http://www.bbq-brethren.com/forum/showthread.php?t=9030 Posted: Aug 08, 2004 - 07:50 AM Help for a Novice by Mrkkti |
Turkey,
General Turkey Discussion Little bit of brining, frying, injecting, etc http://www.bbq-brethren.com/forum/sh...ad.php?t=13076 Post subject: Help with a turkey! PostPosted: Aug 17, 2005 - 06:24 PM Turkey, http://www.bbq-brethren.com/forum/showthread.php?t=6925 Post subject: let's talk turkey PostPosted: Sep 29, 2003 - 03:03 PM Saiko's Digital Diary: http://www.bbq-brethren.com/forum/sh...ad.php?t=10225 Post subject: Smoked Christmas Turkey, a digital diary... PostPosted: Dec 25, 2004 - 04:53 PM Here's one on Turkey legs with embedded links http://www.bbq-brethren.com/forum/sh...ad.php?t=10546 Post subject: Smoked turkey legs PostPosted: Jan 30, 2005 - 03:46 PM Deep Fried Turkey If you smoke often you should have a turkey fryer for lighting chimney's of lump or briq. In this thread it is suggested they are good for cooking turkeys too. http://www.bbq-brethren.com/forum/sh...t=fried+turkey http://www.bbq-brethren.com/forum/sh...=turkey+frying http://www.bbq-brethren.com/forum/sh...=turkey+frying Post subject: Turkey frying question PostPosted: Oct 05, 2004 - 06:39 PM |
Cleaning Your Smoker
http://www.bbq-brethren.com/forum/showthread.php?t=7131 http://www.bbq-brethren.com/forum/sh...ad.php?t=12116 Post subject: When and How to Clean Smoker PostPosted: Nov 11, 2003 - 05:24 PM Wide variety of opinions on this topic, you'll find something that works for you. |
Pork Butt
http://www.bbq-brethren.com/forum/showthread.php?t=8351 Post subject: WHAT'S THE BEST WAY TO DO PORK BUTTS? PostPosted: May 29, 2004 - 10:37 PM |
Finding a Bandera
Finding a Bandera:
These are from several places on the forum--Using the Search function, keyword on "quest" for the saga of finding and buying these smokers. There are many threads with ideas. Also, Try local Home depots, ask a manager to do a locate using the SKU's. Sometimes, you need the SKU to get the store to find one and have it transfered in. SKUs' for Bandera and Brinkman. Bandera SKU for Home Depot is 133-742 Lowes SKU for Brinkman Smoke King Deluxe is 78507 Much easier to find a Brinkman smoke King Deluxe, usually available at Academy sports, Lowes, and Bass Pro shops. |
What the heck is a fatty.
http://www.bbq-brethren.com/forum/sh...ighlight=fatty Post subject: What the heck is a fatty? PostPosted: Jul 06, 2004 - 09:39 PM And the newly popular 3-2-1 on a fatty http://www.bbq-brethren.com/forum/sh...ighlight=fatty Post subject: 3-2-1 on a Fatty!! PostPosted: Jul 23, 2004 - 02:19 PM Fatties (Recipes) http://www.bbq-brethren.com/forum/sh...ad.php?t=29995 This thread includes the history of the fatty http://www.bbq-brethren.com/forum/sh...ad.php?t=97956 Post subject: Fatties ! PostPosted: Aug 1, 2007 |
Brining and Chicken Breasts
Short but sweet thread, includes a coupe good links to brining info. http://www.bbq-brethren.com/forum/sh...brined+chicken Post subject: Brined Chicken Breasts PostPosted: Oct 25, 2004 - 03:56 PM More on Brining. http://www.bbq-brethren.com/forum/sh...ad.php?t=84920 |
Use of Cooler for resting and finishing meats.
http://www.bbq-brethren.com/forum/sh...oler+technique Post subject: Cooler Technique PostPosted: Sep 10, 2004 - 12:07 PM http://www.bbq-brethren.com/forum/sh...oiling+putting Post subject: Foiling and putting in cooler question PostPosted: Nov 01, 2004 - 09:31 PM |
Beans
Heres one thread, but there are a bit more http://www.bbq-brethren.com/forum/sh...ighlight=beans Post subject: Testing Mode - Side Dishes: BEANS PostPosted: Nov 04, 2003 - 08:25 PM |
Atomic Buffalo turds... This has some twists on the turds.. i know theres more, but wanted to start the map.
http://www.bbq-brethren.com/forum/sh...ad.php?t=10703 Post subject: shrimp diablo PostPosted: Feb 13, 2005 - 12:19 AM |
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