Barbecuing

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

 
G
  • Locked
Spare Ribs, Tri-Tips & My WSM, Long
Replies
3
Views
696
Jim Minion
Jim Minion
J
  • Locked
Wow, it's been a year already
Replies
1
Views
509
Chris Allingham
Chris Allingham
P
  • Locked
MIM Pig in the Park BBQ Contest in FL
Replies
0
Views
540
Preston Davenport
P
G
  • Locked
"Jim Minion Method" with a little twist.
2
Replies
27
Views
3K
Jim Minion
Jim Minion
G
  • Locked
Does The Minion Method Work With Lump?
Replies
3
Views
606
Jim Minion
Jim Minion
A
  • Locked
Anyone Heard of Penzey's Spices?
Replies
14
Views
2K
Guest
G
K
  • Locked
Side-by-side testing this coming weekend.
Replies
12
Views
1K
Dave Estrem (Savory Dave)
D
G
  • Locked
Country Ribs & Chicken
Replies
4
Views
450
Kevin Taylor
K
G
  • Locked
First overnighter.... a perfect pull
Replies
6
Views
518
Guest
G
R
  • Locked
butts
Replies
8
Views
621
Dennis Solin
D
R
  • Locked
Review of Paul Kirk Class
Replies
4
Views
677
Rick Jones
R
Chris Allingham
  • Locked
Thermometer damage in freezing temps?
Replies
3
Views
491
Guest
G
G
  • Locked
Question about cherry smoke wood
Replies
4
Views
673
Guest
G
R
  • Locked
Cryovac: Pros & Cons
Replies
12
Views
4K
Guest
G
G
  • Locked
beef brisket
Replies
3
Views
656
Guest
G
F
  • Locked
Ribstars cookbook??
Replies
0
Views
528
f.j. tedford
F
G
  • Locked
Tri-tip Roasts & Country Ribs
Replies
12
Views
825
Jim Minion
Jim Minion
G
  • Locked
"The BBQer" Magazine
Replies
3
Views
676
Chris Allingham
Chris Allingham
Don Hilliard
  • Locked
WSM @ WALMART.COM
Replies
4
Views
652
Guest
G
J
  • Locked
What temperature are you using?
Replies
2
Views
623
DeeC.
D
You must log in or register to post here.

 

Back
Top