fun with menu's

Mr Tony's BBQ · Posted: Sat Apr 04 15 11:59 pm Post subject: fun with menu's

Working on menu's for our new "Tex-Mex" rig - The Kitchen"
What kinda "out there" or Different menu items are you guy's n Gal's putting out there??
here's some of ours:
U Bologna me away:

I think this was a stock photo, not mine...but we do both mozzarella and hot dogs this way:

Rib tips, smoked, cooled then deep fried with a mango/lime/cilantro sauce:

Juan tot's - also with the mango/ orange sauce, and a couple taco's

Soppapilla's, with chocolate, caramel or agave

These deep friers are keeping me busy! a FUN busy!

So, whatcha all doing I can twist?? Feel free to twist mine up!
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T00lman · Posted: Sun Apr 05 15 12:57 am Post subject:

tater tot,s smothered in chili YUM
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Jeff T · Posted: Mon Apr 13 15 8:52 am Post subject:

Bacon wrapped little red tators?
Cook in smoker or oven.

missionsusmc · Posted: Thu Oct 29 15 9:56 am Post subject: Re: fun with menu's

Mr Tony's BBQ · Posted: Thu Oct 29 15 8:02 pm Post subject:

Per my other post, we USED to make our own pico - too simple not to! Chorio from scratch too. Tried a bunch of commercial and local chorizo, but the stuff we made went over like wildfire!
The Mrs got me what I call my slammer - jammer veggie cutter...simply peel and half an onion and slam through = perfectly diced....same with tomato, jalapeno, or any other soft to semi hard veggie! Its much like a fry cutter. A little lime and some seasonings, and boom - pico!

http://www.webstaurantstore.com/vollrath-55000-redco-instacut-5-0-1-4-vegetable-dicer/92255000.html?

Who needs knife skills when we have technology....LOL!!
It really has made my life a little easier! Makes quick work of a bag of onions etc. Even use it to dice the hard boiled eggs we put on our tater salad!
IF she doesnt sell, it will be back once[?] a week as Tex-Mex...time will tell!
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Canadian Bacon · Posted: Thu Oct 29 15 10:45 pm Post subject:

Tony that veggie tool looks like it works real slick.....watched the video and it made quick work of everything he put in it.....
How does it perform with ripe tomatoes?
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Mr Tony's BBQ · Posted: Fri Oct 30 15 10:05 am Post subject:

For 'maters, I cut into 1/4" slices, then run the slices thru the slammer-jammer 1 disc at a time - woks great! We usually use a Roma, in a pinch beaf steaks, both go through quite well!
Those blades really are quite sharp!!!
Cleaning really is quite simple too - occasionally needing to use a tooth pick to clean the head piece - no biggie! Cool

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