View Single Post
Old 01-17-2011, 03:43 PM   #42
Babbling Farker

Stoke&Smoke's Avatar
Join Date: 12-18-07
Location: Western burbs of Chicago, IL

I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer?
2 Skinny Cooks Competition Team
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote