KCquers ROADMAP to the QTALK Forum

Bill-Chicago

somebody shut me the fark up.

Joined

Aug 11, 2003

Location

Chicago Southwestern Burbs, but always south of Ma

Name or Nickame

Professor Dickweed

• Aug 19, 2005

• #21

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

 

Last edited by a moderator: Nov 17, 2011

Trout_man22

is Blowin Smoke!

Joined

May 16, 2004

Location

Colonial Heights, Virginia

• Sep 19, 2005

• #22

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

somebody shut me the fark up.

Joined

Aug 11, 2003

Location

Chicago Southwestern Burbs, but always south of Ma

Name or Nickame

Professor Dickweed

• Oct 1, 2005

• #23

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

somebody shut me the fark up.

Joined

Oct 21, 2003

Location

Bandera Owner in Missouri

• Oct 5, 2005

• #24

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

somebody shut me the fark up.

Joined

Aug 11, 2003

Location

Chicago Southwestern Burbs, but always south of Ma

Name or Nickame

Professor Dickweed

• Oct 9, 2005

• #25

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

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• Oct 14, 2005

• #26

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

somebody shut me the fark up.

Joined

Aug 13, 2003

Location

Clearwater, FL

• Oct 20, 2005

• #27

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

is One Chatty Farker

Joined

Dec 1, 2005

Location

Universal City, Texas

• Jan 13, 2006

• #28

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

somebody shut me the fark up.

Joined

Aug 11, 2003

Location

Chicago Southwestern Burbs, but always south of Ma

Name or Nickame

Professor Dickweed

• Apr 12, 2006

• #29

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

is Blowin Smoke!

Joined

May 16, 2004

Location

Colonial Heights, Virginia

• Apr 13, 2006

• #30

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

Moderator Emeritus

Joined

Apr 8, 2004

Location

Marianna, FL

Name or Nickame

Tim

• Apr 15, 2006

• #31

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

 

Last edited: Apr 16, 2006

The_Kapn

Moderator Emeritus

Joined

Apr 8, 2004

Location

Marianna, FL

Name or Nickame

Tim

• Apr 19, 2006

• #32

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

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• May 27, 2006

• #33

Grilled Fruit Ideas

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

 

BBQchef33

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• May 30, 2006

• #34

Bean variations

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

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

 

BBQchef33

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• Jun 6, 2006

• #35

Knife Selections

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

 

BBQchef33

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• Jun 7, 2006

• #36

Cooking for parties / volume cooking

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

 

Bigmista

somebody shut me the fark up.

Joined

May 24, 2004

Location

Long Beach, CA

• Jul 20, 2006

• #37

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

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• Aug 17, 2006

• #38

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

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• Aug 17, 2006

• #39

Dry Aging Beef

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


the does and donts to Dry aging.

 

BBQchef33

Grand Poobah and Site Admin

Staff member

Joined

Aug 11, 2003

Location

Long Island, NY

Name or Nickame

Phil

• Aug 18, 2006

• #40

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

 

Last edited by a moderator: Jul 8, 2007