Bump!
What Brethren Techniques/Methods/Recipes Have Your Incorporated Into Your Cooking Repertoire?
- Thread starter Moose
- Start date
There are many tweaks and things that I have done. Some of the most influential things have been, my UDS, probing a brisket instead of temping, Oakridge, Sucklebuster, and John Henry's bbq rub, and the usefullness of Malort 
uke:
uke:HDOFDC
Is lookin for wood to cook with.
- Joined
- Apr 28, 2009
- Location
- Dickson...
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
"If a Redneck wanted to build a UDS" has been a gateway for a lot of people.
SmokinJohn
Babbling Farker
- Joined
- Oct 15, 2012
- Location
- Anaheim, CA
Building a UDS
Cowgirl's encyclopedia of yumminess.
N8Man's fire basket technique
Moose's Roadside Chicken
Fatties
Cowgirl's encyclopedia of yumminess.
N8Man's fire basket technique
Moose's Roadside Chicken
Fatties
Blythewood BBQ'er
Babbling Farker
Everything I know about cooking with wood or coals came from this site. So hard to pick a specific topic. Bludawg's Brisket is probably the best lesson I have gotten here.
I started smoking fish about 30 years ago, then some various meats. I stumbled on this site a couple of years ago and it has definitely upped my game.
Where I have made the biggest strides is in self discipline, not to rush out and buy the next gadget on brickseek that I don't need. Thank you all for that! :-D
Where I have made the biggest strides is in self discipline, not to rush out and buy the next gadget on brickseek that I don't need. Thank you all for that! :-D
I found a chicken shawarma recipe on here that became a favorite, cooking this a few times each month http://www.bbq-brethren.com/forum/showthread.php?t=264072
A big eye opener was dry brining poultry, learned about it here, tried it and it's amazing.
A big eye opener was dry brining poultry, learned about it here, tried it and it's amazing.
qnbiker
is Blowin Smoke!
Hot 'n Fast set me free. I did lots of overnight cooks at 225-250 because cooking over 250 was not barbecue. BluDawg's brisket opened my eyes. Since I started cooking briskets in one day instead of 2, I cook them more often. And not just briskets. 275 is now my normal cooking temp. Learned it here.
Similar threads
