KCquers ROADMAP to the QTALK Forum

Bill-Chicago · Aug 19, 2005

General Turkey Discussion

Little bit of brining, frying, injecting, etc

http://www.bbq-brethren.com/forum/showthread.php?t=13076

Post subject: Help with a turkey! PostPosted: Aug 17, 2005 - 06:24 PM

2011 Talking Turkey Thread

http://www.bbq-brethren.com/forum/showthread.php?t=120494

Trout_man22 · Sep 19, 2005

How Dr. BBQ does his Brisket's

A look at how Dr BBQ does his briskets.

http://www.bbq-brethren.com/forum/showthread.php?t=9719&highlight=brisket

Bill-Chicago · Oct 1, 2005

Pork Chops

I'm sure there's more out there, but this recent one has plenty of input from all that make it map material

Pork Chops:

http://www.bbq-brethren.com/forum/showthread.php?t=13701

Solidkick · Oct 5, 2005

Injection

Big Bob Gibson (Chris Lilly's) pork injection recipe and conversation on injecting pork butts and shoulders.

http://www.bbq-brethren.com/forum/showthread.php?t=13711

Bill-Chicago · Oct 9, 2005

Chili

Here's a search on Chili

http://www.bbq-brethren.com/forum/search.php?searchid=6491

Check out the results of Brisket Chili (2 of them) and Real Chili

BBQchef33 · Oct 14, 2005

Beastly Burgers.

Some ideas for burgers when we cant fire up the smokers.

http://www.bbq-brethren.com/forum/showthread.php?t=13829http://www.bbq-brethren.com/forum/shozzz

chad · Oct 20, 2005

BuckBoard Bacon.

Since we have another round of Buckboard Bacon discussion going I looked up one of the original threads...some good stuff along with the banter.

http://www.bbq-brethren.com/forum/showthread.php?t=7666&highlight=buckboard+bacon

The High Mountain cure is at http://www.himtnjerky.com and they have sausage and some highly praised jerky seasonings, too.

ZILLA · Jan 13, 2006

Blue Smoke - White Smoke

Here is a thread with some good pics showing the difference between white smoke and blue smoke (sweet blue) http://www.bbq-brethren.com/forum/showthread.php?t=15250

Bill-Chicago · Apr 12, 2006

Meatloaf Experiments

MeatLoaf Experiments

Here is one of many threads on smoking meat loaf

This one has a few recipes, and references others

http://www.bbq-brethren.com/forum/showthread.php?t=17111

Trout_man22 · Apr 13, 2006

Dr. Chicken's Double Smoked Ham Recipie

http://www.bbq-brethren.com/forum/showthread.php?t=7096

http://www.bbq-brethren.com/forum/sh...&highlight=ham

The_Kapn · Apr 15, 2006

Armadillo Eggs

Great thread about this yummy and flexible treat:

http://bbq-brethren.com/forum/showthread.php?p=243807#post243807

Techinques:

http://bbq-brethren.com/forum/showthread.php?p=244052#post244052

TIM

The_Kapn · Apr 19, 2006

Fab Products

Many of us use the FAB line of products in our Que.
Here are some of the best historical threads.

http://bbq-brethren.com/forum/showthread.php?t=17135&highlight=FAB

http://bbq-brethren.com/forum/showthread.php?t=13010&highlight=FAB

http://bbq-brethren.com/forum/showthread.php?t=12721&page=2&highlight=FAB

And here is the post by the "one and only"--Jim Minion:

" The injection that is being used by many out there now days is more than a flavor thing. When the animal is slaughtered and goes into rigor it takes the natural phosphates out of the meat. Fab B replaces those phosphates lost in rigor meaning you increase moisture retension and yield. You will find that shrinkage is much less. This product does have a flavor factor also, it was a factor in the reason for DrBBQ's win in TX on Chris Lilly's show. I talked with Ed Roith and he made it clear that Doc's brisket had much more beef flavor than the other two briskets.

There are a number of Tx cooks I have met that are cooking brisket in high heat short cooks, Johnny Trigg and James Rice are two examples of cooks that use these techniques and win on a regular basis."
__________________
Jim
--------------------------------------------------------------------
TIM

BBQchef33 · May 27, 2006

Grilled Fruit Ideas

http://www.bbq-brethren.com/forum/showthread.php?t=17520

BBQchef33 · May 30, 2006

Bean variations

http://www.bbq-brethren.com/forum/showthread.php?t=18108

http://www.bbq-brethren.com/forum/showthread.php?t=18103

BBQchef33 · Jun 6, 2006

Knife Selections

http://www.bbq-brethren.com/forum/showthread.php?t=18240&page=1&pp=40

BBQchef33 · Jun 7, 2006

Cooking for parties / volume cooking

http://www.bbq-brethren.com/forum/showthread.php?t=18298

Bigmista · Jul 20, 2006

Mad Science Experiment - Burning rub ingredients

Awesome post on how the flavors of different rub ingredients change when they are smoked.

http://www.bbq-brethren.com/forum/showthread.php?t=18492&highlight=flavor+burn+experiment

BBQchef33 · Aug 17, 2006

Steak cooking techniques

http://www.bbq-brethren.com/forum/showthread.php?t=19798

How many ways are there to grill a steak.. or BBQ it... or a combination of both..

BBQchef33 · Aug 17, 2006

Dry Aging Beef

http://www.bbq-brethren.com/forum/showthread.php?t=19820

the does and donts to Dry aging.

BBQchef33 · Aug 18, 2006

PIZZA in the cookers

http://www.bbq-brethren.com/forum/showthread.php?p=281513#post281513

http://www.bbq-brethren.com/forum/showthread.php?t=26423&highlight=pizza

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