20 Years with the BRETHREN!!! | THE BBQ BRETHREN FORUMS On July 10, 2025 I celebrated my 20th year as a member of the BBQ BRETHREN!!! I can believe how quickly the years have passed Attached above is my introduction post from the CATTLE CALL! I got a little nostalgic as I read some of the names of the members who welcomed me into the group
Q-talk - THE BBQ BRETHREN FORUMS *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' ** Other cooking techniques are welcomed for when your cookin' in the kitchen Post your hints, tips, tricks techniques, success, failures, but stay on topic and watch for that hijacking
THE BBQ BRETHREN FORUMS The BBQ Brethren Forums The Premiere BBQ Knowledge base on the Internet Explore the ultimate BBQ community at BBQ Brethren! From mouthwatering recipes to expert tips and lively forums, join passionate grill masters in sharing the art of barbecue Discover the flavors, techniques, and
Clyde Barrow Texas Chili | THE BBQ BRETHREN FORUMS Clyde Barrow (1909–1934) Who: Partner to Bonnie Parker, Clyde led the Barrow Gang through a series of robberies and murders Killed in a law enforcement ambush in 1934 Favorite Meal: Texas Chili Recipe – Texas-Style Chili Ingredients: • 2 lbs beef chuck, cubed • 2 tbsp lard or oil • 1
Shirley Fabrication - THE BBQ BRETHREN FORUMS www shirleyfabrication com or Shirley fabrication facebook Shirley Fabrication builds custom offset smokers specializing in reverse flow Our custom Pit Builders can switch gears at anytime to your spec in size, metal thickness and any add ons We also do custom ornamental work, fire pits, and
Chuds BBQ | THE BBQ BRETHREN FORUMS I finally got around to watching some of Mr Robinson's YouTube videos I hadn't seen As I'm doing about 9 5 out of 10 grilling to smoking, I've been lax at viewing smoking videos Seems like I remember a Coburn (Cockburn) for a sidekick, Carl was next door over the fence and the Chud box was
Myron Mixon Ribs | THE BBQ BRETHREN FORUMS Has anyone tried his recipe from the book? He seems to keep the ribs in a foil pan for the entire cook Additionally, he is doing a 3-2-1 (no modification) at 275 degrees (if I remember correctly) Wouldn't that be too high of a temp for a 6 hour cook in a 3-2-1 My experience is that it would
Sunday Pizzas | THE BBQ BRETHREN FORUMS Regular pies in the Blackstone oven and a mash up Detroit and grandma style pizzas in the range oven Par-baked the dough for a few minutes then added the toppings and put them back in After a few mins they were done Fresh basil on one Not too bad I suppose Then a few more pies on
Hanger steak – A Primer Tutorial | THE BBQ BRETHREN FORUMS OK, it's not really Que, but you could smoke them if you wanted to Today we are hearing a lot about hanger steaks – Anthony Bourdain constantly praises them, they are starting to pop up on the menus of better steak houses, and they are starting to show up in butcher counters What are they