Pictures of my new menu item

Re:My new menu item (chewingthefat)

Wed, 18 Aug 2010 12:30:29 GMT

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!

Re:My new menu item (Foodbme)

Wed, 18 Aug 2010 01:24:03 GMT

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!

Re:My new menu item (1bbqboy)

Tue, 17 Aug 2010 20:24:36 GMT

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

Re:My new menu item (PapaJoe8)

Tue, 17 Aug 2010 20:16:05 GMT

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

Re:My new menu item (jaylhorner)

Sun, 15 Aug 2010 09:55:30 GMT

Looks great!

Re:My new menu item (Ev1L)

Sat, 14 Aug 2010 19:28:04 GMT

enginecapt

I approve of this menu item.

+1 times 4,000

Re:My new menu item (mayor al)

Thu, 12 Aug 2010 15:45:40 GMT

Sure looks like a WINNER to me !

Re:My new menu item (chewingthefat)

Wed, 11 Aug 2010 12:43:50 GMT

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!

Re:My new menu item (Foodbme)

Tue, 10 Aug 2010 18:49:14 GMT

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"

Re:My new menu item (enginecapt)

Tue, 10 Aug 2010 17:44:34 GMT

Now I know how to score a free meal the next time I'm in Emmitsville.

Re:My new menu item (chewingthefat)

Tue, 10 Aug 2010 17:38:54 GMT

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!

Re:My new menu item (NYPIzzaNut)

Tue, 10 Aug 2010 15:26:17 GMT

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!!!!!!!

Re:My new menu item (enginecapt)

Tue, 10 Aug 2010 14:20:09 GMT

Conveniently located next to the Mountain Manor Treatment Center!

Re:My new menu item (chewingthefat)

Tue, 10 Aug 2010 13:56:25 GMT

Brad_Olson

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

Brad

Bingo!

Re:My new menu item (chewingthefat)

Tue, 10 Aug 2010 13:54:57 GMT

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.

Re:My new menu item (ScreamingChicken)

Tue, 10 Aug 2010 11:36:03 GMT

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

Brad

Re:My new menu item (42n81)

Mon, 09 Aug 2010 18:04:54 GMT

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!

Re:My new menu item (enginecapt)

Mon, 09 Aug 2010 16:53:45 GMT

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.

Re:My new menu item (chewingthefat)

Mon, 09 Aug 2010 11:46:56 GMT

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.

Re:My new menu item (ScreamingChicken)

Sun, 08 Aug 2010 18:36:18 GMT

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

Re:My new menu item (chewingthefat)

Sun, 08 Aug 2010 17:17:09 GMT

enginecapt

I approve of this menu item.

LOL!

Re:My new menu item (chewingthefat)

Sun, 08 Aug 2010 17:16:16 GMT

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!

Re:My new menu item (enginecapt)

Sun, 08 Aug 2010 14:24:02 GMT

I approve of this menu item.

Re:My new menu item (the ancient mariner)

Sun, 08 Aug 2010 13:38:44 GMT

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.

Pictures of my new menu item (chewingthefat)

Sun, 08 Aug 2010 13:07:19 GMT

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