Barbecuing

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

 
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Frozen Rub Prep
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2
Views
642
Jim Minion
Jim Minion
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corn on the cob
Replies
11
Views
3K
gary merrill (merrill)
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Capacity question
Replies
2
Views
558
Matthew Appler
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Pork butt question..
Replies
2
Views
540
Paul S74
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Aftermath of the aftermath (pork butt type)
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3
Views
461
Rob B.
Rob B.
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First Brisket Done!
Replies
1
Views
396
Rob B.
Rob B.
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Reconditioned Foodsaver 1050 for $80
Replies
0
Views
435
Guest
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Butt Grilling Aftermath
Replies
7
Views
815
gary merrill (merrill)
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not burnt but black
Replies
1
Views
488
Guest
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Brisket .. saving for the next day?
Replies
1
Views
410
Guest
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Smoking a Butt on friday evening (first time) on a Kettle
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21
Views
2K
Jon Liberman
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Does anyone else see temperature plateaus in thier foods?
Replies
2
Views
441
Chris Allingham
Chris Allingham
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turning charcoal to ash
Replies
1
Views
520
Dennis Fraley
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Pork shoulder stuck at 170, But is tender and seems to be pullable
Replies
5
Views
4K
Dennis Fraley
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Brisket cooking technique
Replies
2
Views
562
Jim Clay
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Small Brisket - Foil or no Foil?
Replies
2
Views
739
Keri C
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Matt Goin
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Food TV @ 10pm est
Replies
9
Views
725
Matt Goin
Matt Goin
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Is this going to be a disaster?
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3
Views
579
Guest
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Rich G
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Dennis Fraley -- How's it going?
Replies
1
Views
442
Dennis Fraley
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OK, I'll play along...
Replies
3
Views
421
Guest
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