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  1. DSC_0147smaller.jpg

    DSC_0147smaller.jpg

    • junkcollector
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    • Album: chuck roast and rolls for dinner
  2. DSC_0144smaller.jpg

    DSC_0144smaller.jpg

    • junkcollector
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    • Album: chuck roast and rolls for dinner
  3. DSC_0152smaller.jpg

    DSC_0152smaller.jpg

    • junkcollector
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    • Album: chuck roast and rolls for dinner
  4. junkcollector

    Deli type roast beef

    not much of a answer for ya here. havent done a rump in a while. been  using sirloin tips. i very seldom let mine get over 135. i shave mine almost paper thin on a old berkel deli slicer. i usually buy whatever is cheapest for sammich meat cause im slicing it so thin. 
  5. junkcollector

    Sausage 101

    boatbum n foam gotcha started good. if your doing a stuffed sausage using natural casings, SOAK SOAK SOAK!!!! overnite preferably. the longer you soak the casings the better. change the water regularly. use vinegar or not is up to you, i've used em with and without vinegar with good...
  6. junkcollector

    Old Fashion Franks

    yall are killing me, i've had to replace 4 keyboards on the laptop now from drool.......................... gonna have to delete my account or something, i'm gettin tired of replacing kb's.  Those look VERY good. Any details on that soup? Cold weather we're having this year, that soup will be...
  7. junkcollector

    Slaughterhouse Poultry brine & rub

    to each their own according to what they like. my house, my wife uses a generic ***italian  seasong** from a bottle, adds some garlic/onion powder and just a lil  bit of lawrys seasoning salt for her rub.
  8. junkcollector

    Past Chicken

    those look good. what'd ya use for seasoning? smoke? brine? details, details.... DETAILS!!!! HAHAHA
  9. junkcollector

    Country-Style Breakfast Sausage

    thanks again for the recipe Pops!!!! did another batch of with chicken thighs and actually got pics this time. as usual, followed to a T and turned out perfect yet again!!!!! just a lite spray of olive oil is all that's needed in the ol CI skillet. 
  10. Country-Style Breakfast Sausage

    Country-Style Breakfast Sausage

  11. DSC_0730smaller.jpg

    DSC_0730smaller.jpg

    • junkcollector
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    • Album: Country-Style Breakfast Sausage
  12. DSC_0731smaller.jpg

    DSC_0731smaller.jpg

    • junkcollector
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    • Album: Country-Style Breakfast Sausage
  13. junkcollector

    Beef clod - any thoughts?

    your welcome.
  14. junkcollector

    Beef clod - any thoughts?

    heres ya  a link to one i did last  year. http://www.smokingmeatforums.com/t/147632/beef-shoulder-clod
  15. junkcollector

    Mexican Chuckie Barbacoa Pot Roast

    good lord sir, i don't know whatcha call it either besides good!!! thanks for sharing, DEFINATELY gonna give it a try.
  16. junkcollector

    Turkey Sausage

    we use primarily chicken here, little beef and ALMOST NO pork. im with reinhard, I used to debone thighs and use all the skins and fat, then i cut out skin and now trim off fat too. I've found for my family and me, we can just buy deboned chicken thighs, grind and use as is. no adding fats.  for...
  17. junkcollector

    Who here is living in the Philippines ?

    no problem nick, hope one of them can hook ya up. louie
  18. junkcollector

    Grilled Ribeyes w/ Tatonka Magic Dust

    man that sure does look good!!!
  19. junkcollector

    Who here is living in the Philippines ?

    Hi ya eattruth. I'm still in the states for now but was over there last year. If you use the sulit classifieds, do a generic search for meat slicer, meat grinder, or something else cooking related. You will have to open some adds, but there are LOTS of supply folks advertising. You can also try...
  20. junkcollector

    it begins! tatonka short ribs

    Thank you. she sure is. not too bad of a thing if i dont mind getting fatter!!
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