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  1. 05sprcrw

    Spinach and Asiago Chicken Brats

    I had found a sausage in the store here that was fantastic and wanted to replicate it after searching far and wide I couldn't find one so I ended up taking a stab at it and here is what I came up with. It was pretty similar to the other one but I preferred this to the store bought version. It...
  2. IMG_0124_zps0e846187.jpg

    IMG_0124_zps0e846187.jpg

    • 05sprcrw
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    • Album: Spinach and Asiago Chicken Brats
  3. IMG_0122_zpsc0267262.jpg

    IMG_0122_zpsc0267262.jpg

    • 05sprcrw
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    • Album: Spinach and Asiago Chicken Brats
  4. IMG_0120_zps7af3bfe3.jpg

    IMG_0120_zps7af3bfe3.jpg

    • 05sprcrw
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    • Album: Spinach and Asiago Chicken Brats
  5. IMG_0118_zpsaddd7bd8.jpg

    IMG_0118_zpsaddd7bd8.jpg

    • 05sprcrw
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    • Album: Spinach and Asiago Chicken Brats
  6. IMG_0114_zpsdc281796.jpg

    IMG_0114_zpsdc281796.jpg

    • 05sprcrw
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    • Album: Spinach and Asiago Chicken Brats
  7. IMG_0112_zpscbc631b5.jpg

    IMG_0112_zpscbc631b5.jpg

    • 05sprcrw
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    • Album: Spinach and Asiago Chicken Brats
  8. 05sprcrw

    My latest creation....

    Looks great, a lot of great ideas in here.
  9. 05sprcrw

    First Attempt a BUCKBOARD

    Looks great!
  10. 05sprcrw

    Whole bunch of firsts for me tomorrow

    looks like your set, I keep trying to convince myself to get the digiq
  11. 05sprcrw

    1/4" vs. 3/8" vs. 1/2" for a stick burner?

    I have used my 1/4 thick tank like others have said in sub zero temps with winds blowing 20 constant and gusting to 40 makes for a cold day but the cooker held temps really well. I did just try to block as much wind as I could, after that I cooked at 250° for around 10 hours doing pulled pork.  ...
  12. 05sprcrw

    Thermopen "open box" sale is on again

    Thanks for the heads up went ahead and ordered a british racing green one. I have wanted one for a couple years now finally just bit the bullet and bought one.
  13. 05sprcrw

    High Temp Paints

    The last cooker I did, I used Por 15 black velvet high temp paint on the main body but left it off of the fire box. It looks every bit as good as the day I put it on, and seems to be durable. I just rubbed my firebox down with oil and after a few uses the patina on it has it looking as black as...
  14. 05sprcrw

    CrazyQ's BBQ Trailer Build

    That is looking great.
  15. 05sprcrw

    Smokin whole packer

    Sorry I didn't get back sooner got busy yesterday and just couldn't make it back on. Looks like jirod got you sorted out. Like others said you can slice the point instead of doing burnt ends with it if you choose its all personal preference.
  16. 05sprcrw

    Smokin whole packer

    The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an...
  17. 05sprcrw

    Does anyone have a asiago and spinach chicken sausage recipe?

    Thanks very much I am gonna make a mini batch this weekend until I get it tasting just right then make a big batch.
  18. 05sprcrw

    Does anyone have a asiago and spinach chicken sausage recipe?

    I would really like to make a batch of asiago and spinach chicken sausage but don't have an idea on where to start other then chicken, asiago cheese, and spinach. I have never made a chicken sausage, I have only ever done deer and pork.  Thanks for the help.
  19. 05sprcrw

    My Big RF!! It's gonna be Epic!!

    Looks like its off too a good start and that is definitely a big chunk of ice, on the bright side you shouldn't have a problem cold smoking in it.
  20. 05sprcrw

    Texan Jalapeno Sausage - Take 1

    I could sure go for a couple links of that right about now.
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