Pictures of my new menu item

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chewingthefat
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2010/08/08 13:07:19 (permalink)

Pictures of my new menu item

A texas styled smoked Jalapeno, garlic sausage, a foot long, 60% beef 40 pork, fresh garlic, seeded jalapenos, pinch of cumin, salt. Each sausage is 6 ozs. 2 to a platter, 1 in any combo platter, I serve it with a peppered, cream gravy, let me tell you, this is really good eating, pics to come!
 

 
 
 

 
 
 

 
My Jalapeno, Garlic Sausages, with the thick peppered cream gravy, Collards, and Baked Beans
 
 
post edited by chewingthefat - 2010/08/12 15:03:50
#1

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    the ancient mariner
    Filet Mignon
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    Re:My new menu item 2010/08/08 13:38:44 (permalink)
    CTF-----who dreams them up?  Does someone ask for one and you think it sounds good, or do you sit up at night thinking---or like Thomas Alva Edision do you keep experimenting until you get it right?????

    I gotta fikker out a reason to get to Emmitsburg to try some of your best stuff. 
    #2
    enginecapt
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    Re:My new menu item 2010/08/08 14:24:02 (permalink)
    I approve of this menu item.
    #3
    chewingthefat
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    Re:My new menu item 2010/08/08 17:16:16 (permalink)
    the ancient mariner

    CTF-----who dreams them up?  Does someone ask for one and you think it sounds good, or do you sit up at night thinking---or like Thomas Alva Edision do you keep experimenting until you get it right?????

    I gotta fikker out a reason to get to Emmitsburg to try some of your best stuff. 


    Ancient One, honestly, it's my hobby and passion, I think about food I would like to see on a menu if I walked into a new place, then make it happen if I consider it in the "crave" food catagory. I figure my tastes are no different than 95% of the public. Not bragging but I am a naturally good cook, I know my seasonings, temps, etc. and the ballet necessary to get it in front of the customer asap. I take great joy in having folks eat something I dreamed up, come up and tell me damn that was good. People will drive many, many miles for food they got a crave for!
    It also gives me new thread material!
    #4
    chewingthefat
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    Re:My new menu item 2010/08/08 17:17:09 (permalink)
    enginecapt

    I approve of this menu item.


    LOL!
    #5
    ScreamingChicken
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    Re:My new menu item 2010/08/08 18:36:18 (permalink)
    The sausage itself sounds great but I'm having trouble wrapping my mind around the gravy...I automatically go into "brat mode" and picture any sausage on a hard roll with a little mustard!

    Brad
    #6
    chewingthefat
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    Re:My new menu item 2010/08/09 11:46:56 (permalink)
    Brad_Olson

    The sausage itself sounds great but I'm having trouble wrapping my mind around the gravy...I automatically go into "brat mode" and picture any sausage on a hard roll with a little mustard!

    Brad


    Brad, think Country fried steak, creamy pepper gravy, on my seasoned sausage, it really works well, I've not seen it anywhere else but that doesn't mean it's not really tasty together, which is exactly what I'm looking for here.
    #7
    enginecapt
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    Re:My new menu item 2010/08/09 16:53:45 (permalink)
    That's what snared me, the gravy, instead of same-old same-old. Me likee different.

    F'rinstance, I used to make a sandwich that included the following: A Farmer John red hot, split and pan-fried with sliced onions. Those two items were added to on onion hamburger bun that had been broiled with garlic butter and shredded mozz. A big dollop of marinara sauce was added to everything, followed by a generous handful of freshly grated Parm or Romano and some freshly sliced green onion rounds.

    It was a hit, and I have no idea why I don't make them anymore.
    post edited by enginecapt - 2010/08/09 16:59:56
    #8
    42n81
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    Re:My new menu item 2010/08/09 18:04:54 (permalink)
    i am new to roadfood.com
    if one wanted to partake of one of these, where would one find it?
    thanks.
    -k
    chewingthefat

    A texas styled smoked Jalapeno, garlic sausage, a foot long, 60% beef 40 pork, fresh garlic, seeded jalapenos, pinch of cumin, salt. Each sausage is 6 ozs. 2 to a platter, 1 in any combo platter, I serve it with a peppered, cream gravy, let me tell you, this is really good eating, pics to come!



    #9
    ScreamingChicken
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    Re:My new menu item 2010/08/10 11:36:03 (permalink)
    I believe ChewingTheFat is the proprietor, chief cook and bottle washer at Chubby's Barbeque in Emmitsburg, Maryland.

    Brad
    #10
    chewingthefat
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    Re:My new menu item 2010/08/10 13:54:57 (permalink)
    enginecapt

    That's what snared me, the gravy, instead of same-old same-old. Me likee different.

    F'rinstance, I used to make a sandwich that included the following: A Farmer John red hot, split and pan-fried with sliced onions. Those two items were added to on onion hamburger bun that had been broiled with garlic butter and shredded mozz. A big dollop of marinara sauce was added to everything, followed by a generous handful of freshly grated Parm or Romano and some freshly sliced green onion rounds.

    It was a hit, and I have no idea why I don't make them anymore.


    My Chubby burger has a Farmer John type Louisiana hot link sliced and fried on top of our 1/2 lb. handmade cheeseburger, any fixins you want, just made a guy one with Gorgonzola cheese on it.
    #11
    chewingthefat
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    Re:My new menu item 2010/08/10 13:56:25 (permalink)
    Brad_Olson

    I believe ChewingTheFat is the proprietor, chief cook and bottle washer at Chubby's Barbeque in Emmitsburg, Maryland.

    Brad


    Bingo!
    #12
    enginecapt
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    Re:My new menu item 2010/08/10 14:20:09 (permalink)
    Conveniently located next to the Mountain Manor Treatment Center!
    #13
    NYPIzzaNut
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    Re:My new menu item 2010/08/10 15:26:17 (permalink)
    chewingthefat

    A texas styled smoked Jalapeno, garlic sausage, a foot long, 60% beef 40 pork, fresh garlic, seeded jalapenos, pinch of cumin, salt. Each sausage is 6 ozs. 2 to a platter, 1 in any combo platter, I serve it with a peppered, cream gravy, let me tell you, this is really good eating, pics to come!
    This sounds as good as those slow 50s and 60s doo wop tunes!!!!!!!


    #14
    chewingthefat
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    Re:My new menu item 2010/08/10 17:38:54 (permalink)
    enginecapt

    Conveniently located next to the Mountain Manor Treatment Center!


    LOL! Indeed I am, You cannot believe how many people bolt from there and want to stay here waiting to get picked up, because once you leave, that's it, NO getting back in even if it's 20 below zero outside. They never have any money, or phone, so inevitably I end up letting them use the phone, give them free grub, and hang till their ride shows...a random act of kindness...so glad I'm not in their shoes!
    #15
    enginecapt
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    Re:My new menu item 2010/08/10 17:44:34 (permalink)
    Now I know how to score a free meal the next time I'm in Emmitsville.
    #16
    Foodbme
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    Re:My new menu item 2010/08/10 18:49:14 (permalink)
    So CTF, do you grind, mix & stuff your own Sausage and what do you call this creation?
    I'd call it "One Foot This Side of TX"
    #17
    chewingthefat
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    Re:My new menu item 2010/08/11 12:43:50 (permalink)
    Foodbme

    So CTF, do you grind, mix & stuff your own Sausage and what do you call this creation?
    I'd call it "One Foot This Side of TX"


    Whn younger I'd bump and grind every chanch I got ...Oh, your talking about my sausage, so to speak,, I have it made to order at Mt. Airy Meat Locker in Mt. Airy Md.They make killer sausage along with A1 meat, I call it Chubby's Smoked Jalapeno, Garlic Sausage, we explain that it comes with a peppered cream gravy, getting new menus which will spell out our Texas sausage not from Texas!
    #18
    mayor al
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    Re:My new menu item 2010/08/12 15:45:40 (permalink)
    Sure looks like a WINNER to me !
    #19
    Ev1L
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    Re:My new menu item 2010/08/14 19:28:04 (permalink)
    enginecapt

    I approve of this menu item.


    +1 times 4,000


    #20
    jaylhorner
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    Re:My new menu item 2010/08/15 09:55:30 (permalink)
    Looks great!
    #21
    PapaJoe8
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    Re:My new menu item 2010/08/17 20:16:05 (permalink)
    Chewer, that looks pleanty Texas to me! We eat our share of cream gravy down here. Mostly on Chicken Fried Steak but hey... why not on a jalapeno sausage. Looks great!

    Oh, and tha sides look great also!
    Joe
    #22
    1bbqboy
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    Re:My new menu item 2010/08/17 20:24:36 (permalink)
    but you forgot the garlic  mashed potatoes. 
    Or dirty rice. What does one sop up the gravy with? " /> 
    post edited by bill voss - 2010/08/17 22:32:22
    #23
    Foodbme
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    Re:My new menu item 2010/08/18 01:24:03 (permalink)
    bill voss

    but you forgot the garlic  mashed potatoes. 
    Or dirty rice. What does one sop up the gravy with? " /> 


    How 'bout a King Size , made from scratch, Big ol' Texas Biscuit!
    #24
    chewingthefat
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    Re:My new menu item 2010/08/18 12:30:29 (permalink)
    bill voss

    but you forgot the garlic  mashed potatoes. 
    Or dirty rice. What does one sop up the gravy with? " /> 


    Most folks just lick the plate!
    #25
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