Barbecuing

Discuss the art & science of barbecue using charcoal or wood fired cookers.

 
G
  • Locked
What's your perfect menu?
Replies
2
Views
437
Konrad Haskins
K
G
  • Locked
removing bark?
Replies
6
Views
978
Randy Parr
R
J
  • Locked
need a goog BBQ sauce recipe to finish my pork butt
Replies
3
Views
600
Guest
G
T
  • Locked
What Temperature for Pork Ribs?
Replies
2
Views
459
Tom K.
T
D
  • Locked
Where to get a good brisket?
Replies
17
Views
2K
Danny Hardesty
D
G
  • Locked
Cooking St. Louis cuts with Baby Backs
Replies
2
Views
397
Randy Parr
R
D
  • Locked
Smoked a whole turkey breast and half breast
Replies
2
Views
3K
Dennis Fraley
D
G
  • Locked
Rack Overload !
Replies
16
Views
902
Bill Harvey
B
G
  • Locked
Overnight with lump
Replies
1
Views
465
Jim Knight
J
G
  • Locked
1st Brisket Tonight
Replies
4
Views
543
Rob Provost
R
D
  • Locked
Another newbie question
Replies
10
Views
800
Howard Barlow
H
D
  • Locked
BRITU Pictures
Replies
4
Views
535
Dan Bond
D
C
  • Locked
Removing salt from recipies
Replies
4
Views
523
Russ Hazzon
R
Chris Allingham
  • Locked
Your most disastrous cook?
Replies
16
Views
1K
Jason M. Park
Jason M. Park
R
  • Locked
Wood Source for ya.
Replies
1
Views
544
Guest
G
S
  • Locked
It can't be this easy.....
Replies
7
Views
1K
Jim Knight
J
D
  • Locked
Brisket Flavor - How to Improve
Replies
5
Views
2K
Jim Minion
Jim Minion
S
  • Locked
A few questions about Boston Butts..
Replies
14
Views
1K
Guest
G
M
  • Locked
Curing and smoking a fresh ham...
Replies
6
Views
806
Mike Force
M
J
  • Locked
Kingsmoke question
Replies
4
Views
583
Jim Knight
J
You must log in or register to post here.

 

Back
Top