Thanks Chuckwagon, I am planning on some Corned Beef for St. Paddy's day, some brisket chili and a few other things while he is home. As far as ribs go, he would still rather be on the eatin end instead of the cookin :smile: I agree that if Cranky and me hooked up it would be a great party, he is a ...

Welcome Małgoś

Just a few pics from some of my cooks over the past year. Some tasty brisket http://i864.photobucket.com/albums/ab209/wayners692/BBQ/284.jpg Smokin the bologna http://i864.photobucket.com/albums/ab209/wayners692/BBQ/DSC_0283.jpg Loin backs http://i864.photobucket.com/albums/ab209/wayners692/BBQ/DSC_...

Thanks for posting the recipe Siara, I think I'll fire some up when my son is home for spring break

This recipe looks great CW, do you think a fresh water soak is needed between the brining and smoking to cut down on the salt?

Thanks CW, great idea

Nice Charlie, those links really look great, gots to make me some "Hot Guts" and I think I found the recipe

Hi Chuckwagon, the kabanosy looks to be some great stuff but I'll have to pass on any help adding inches to my belt, I seem to have that figured out just fine :lol: You can ride the wooden Harley and I'll follow on my Road King Classic. I can't wait for the weather to break and go for a putt. Texas ...

Everything is looking good Charlie , are you using your neighbor's rib recipe

Nice job Big Guy, those stix really look good. I like the turkey idea

Thanks Chuckwagon, I appreciate that. As for the chin I leave it uncovered so I have a place to wipe my hands

Sorry Troski, I'm not holding out on you here is the recipe I found on another forum posted by Zeeker

5lbs each chicken breast and thighs
10oz Feta cheese
2 bundles fresh spinach
3 Tbs white pepper
3 Tbs salt
3 Tbs Marjoram
3 Tbs Paprika
1oz of chicken stock per pound

5lbs each of chicken breasts and thighs and other ingredients. http://i864.photobucket.com/albums/ab209/wayners692/chicken%20sausage/DSC01256.jpg Cut up and ready to get crispy in the freezer http://i864.photobucket.com/albums/ab209/wayners692/chicken%20sausage/DSC01258.jpg Grinding away http://i864...

Thanks Chuckwagon I appreciate the help. I finished cooking the loins a few hrs ago and while still being a touch salty I am happy with the results, I can't wait to try some beans with chunks of Canadian bacon I will definately try your recipe on the next go round.