Barbecuing

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

 
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Pork butt question..
Replies
2
Views
558
Paul S74
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C
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Aftermath of the aftermath (pork butt type)
Replies
3
Views
482
Rob B.
Rob B.
G
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First Brisket Done!
Replies
1
Views
403
Rob B.
Rob B.
G
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Reconditioned Foodsaver 1050 for $80
Replies
0
Views
444
Guest
G
C
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Butt Grilling Aftermath
Replies
7
Views
894
gary merrill (merrill)
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G
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not burnt but black
Replies
1
Views
501
Guest
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G
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Brisket .. saving for the next day?
Replies
1
Views
423
Guest
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D
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Smoking a Butt on friday evening (first time) on a Kettle
2
Replies
21
Views
2K
Jon Liberman
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G
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Does anyone else see temperature plateaus in thier foods?
Replies
2
Views
453
Chris Allingham
Chris Allingham
D
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turning charcoal to ash
Replies
1
Views
528
Dennis Fraley
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D
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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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J
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Brisket cooking technique
Replies
2
Views
606
Jim Clay
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G
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Small Brisket - Foil or no Foil?
Replies
2
Views
755
Keri C
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Matt Goin
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Food TV @ 10pm est
Replies
9
Views
744
Matt Goin
Matt Goin
G
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Is this going to be a disaster?
Replies
3
Views
593
Guest
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Rich G
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Dennis Fraley -- How's it going?
Replies
1
Views
454
Dennis Fraley
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G
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OK, I'll play along...
Replies
3
Views
433
Guest
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G
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Another BRITU question
Replies
3
Views
514
Chris Allingham
Chris Allingham
J
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need advice on mounting my Ashcroft
Replies
4
Views
661
Chris Allingham
Chris Allingham
K
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Pork Butt: 225 vs 250 Cooking Temp?
Replies
3
Views
6K
Guest
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