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  • Public Event

    Junky Janko Market is excited to be Mobile! Whether you are interested in hosting a low key shopping night with your girlfriends in your driveway, or you are looking to book an all day event - Junky Janko Market would love to be apart of it!

  • Private Event

    Junky Janko Market is excited to be Mobile! Whether you are interested in hosting a private shopping night with your girlfriends in your driveway, or you are looking to book an all day event - Junky Janko Market would love to be apart of it!

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Blog Posts (56)

  • Poor Mans Burnt Ends

    This is the easiest crowd pleaser out there... and even if you don't have a smoker, you can replicate this just as easily in the oven or on the grill. The whole key to this recipe is cooking the hotdogs prior to mixing it all together. And because smoking them first is the key to this recipe, feel free to stop there one night for a quick dinner. Hot dogs slathered in mustard and seasoning, smoked for an hour (or less if you're in a pinch) is delicious! And, if you're going that route... why not try cheese hotdogs? Or, why not try switching it up with your rubs and barbecues? I mean... why not go the Carolina Honey Mustard Rub Route and the Carolina Gold BBQ Sauce instead of Mustard Route? Or, what about skipping the plain, yellow mustard and going for a Buzzed Beer Mustard? Ingredients: 2 packages of hotdogs (between 16-20 hotdogs). 2 T. Yellow Mustard 2 T. Your Fav. BBQ Rub (Like the Notorious P.I.G Rub or the BBQ General Rub) 4 T. Butter 1/4 C. Brown Sugar 1/2 C. BBQ Sauce (Like the Bourbon Barrel Whisky BBQ) Instructions Slather the hot dogs in the yellow mustard and your favorite barbecue seasoning. The easiest way to do this is to get your clean hands dirty Place the seasoned hot dogs directly on the grill grates of your smoker (or oven, or grill). Close the lid and let them smoke for 1 hour. After an hour, remove hot dogs from the smoker and slice them into nice 1.5 inch chunks. Please them in a disposable baking pan & top with butter, brown sugar and your fav. BBQ Sauce. Place the pan back into the smoker at a higher heat (375 - 400) and cook for another 15-30 minutes. Stir every 5 - 10 minutes. Smoke until the butter has melted and the sugar is starting to caramelize on the hotdogs. Notes: I would by lying if I told you really measured out the 2 T. of Mustard and Seasoning. I feel like "just going for it" is the best measurement style. You want them covered (but not dripping) in mustard and seasoning. With the "just go for it" method, you'll see it easy to 1.5 or double it!

  • Smoked Sausage & Corn Dip

    I generally cook Sunday through Thursday. Friday & Saturday are my nights off because we always tend to have something planned. When we don't, we fall back on ordering pizza or getting take out. This last time, the girls asked what's for dinner & Josh replied "probably ordering pizza." I looked at Dakota's annoyed "I don't want pizza face" and said let's go inside. It was our lucky night. I had planned on making this dip for a party the previous night and ended up skipping it. So Dakota and I whipped it together and we all came to the conclusion that it was way better than pizza (we also made smoked hot dogs using the first steps of this reciep - Poor Man's Burnt Ends). After dinner, I immediately added the items back on to my ongoing grocery list and made it a priority to find other quick dinner options for the nights I don't have something planned. Because honestly, delivered pizza isn't my favorite thing either... and why do we continue to eat stuff that we don't love? Ingredients: 1 pound smoked sausage, diced 1, 8 oz. package of cream cheese, softened 3, 15 oz. cans of corn 1/3 C. Mayo 1 C. Shredded Pepper Jack Cheese Big 'ol Bag of Fritos, or whatever chips float your boat! You can also add diced jalapeños for some heat - I skipped it because of the girls! Instructions: Get smoker going at about 225 degrees (if you don't want to smoke this, preheat your oven to 350) Grab a 9x13 pan (disposable one if your smoking) and lightly grease it In a skillet over medium-high heat, sauté the sausage (and jalapeños if using) until the diced sausage has a nice, lightly brown crisp on all edges (and jalapeños are softened). Combine sausage (and jalapeños), cream cheese, corn, mayo and pepper jack cheese. Mix together and spread evenly in pan Smoke or bake for about 30 minutes, or until nice and bubbly Serve with Fritos!

  • Italian Stuffed Sausage

    First, let's get this out of the way. I hope you are laughing at the picture. Right... I mean, I am sure you were thinking who posts a picture of raw brats? I do, of course, I do...I forget to take a picture once they were perfectly cooked with bubbly brown cheese. Sad face. But don't let the ridiculous picture discourage your from trying these! Three ingredients. Seriously, how can it get any better than that? Lyncoln wanted a "Luca" party & McKinley said that this meant I needed to serve spaghetti and cut up watermelon. While I wanted to stay on the Italian theme, I couldn't stick to a "boring" spaghetti. I know, I know... spaghetti is delicious, I won't argue that. Maybe instead of "boring" I should say I wanted to try something new... In Wisconsin, we know everything about beer brats. And, to be honest I think using Italian sausage brats feels kind of wrong - but I did anyway, and it turned out great. But please note, I am day dreaming about the twist at the bottom... Ingredients: Grab equal number of Italian Sausages and Mozzarella String Cheese. Making for a crowd? grab a lot (like the picture). Making for two? Grab a few! Super easy! ~ 1 C of Marinara for every 6 Stuffed Brats Directions Preheat oven to 400 With a sharp knife, make a slice down one side of each sausage - remember you are only making a little pocket home for the cheese so don't cut all the way through. Stuff the mozzarella stick into it's new little home. Gentle press the sausage back into shape around the cheese. Pour Marinara sauce into the bottom of your back dish and spread evenly with a good 'ol tilt back and forth. Place sausage on top of the marinara, cheese side up. Cover with foil and bake for 30 minutes. Uncover and back for an additional 10 minutes (you're looking for the sausage to be fully cooked and the cheese to be bubble) Day Dream Twist - what about the traditional beer brats, sliced and stuffed with pepper jack cheese baked on top of a little bed of beer goodness? Stay tuned... I'll attempt this and report back!

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