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fun with menu's

 
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5062
Location: Fredonia Wi

PostPosted: Sat Apr 04 15 11:59 pm    Post subject: fun with menu's Reply with quote

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
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Joined: 21 Dec 2007
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Location: warren michigan

PostPosted: Sun Apr 05 15 12:57 am    Post subject: Reply with quote

tater tot,s smothered in chili YUM
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Jeff T
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Joined: 08 Mar 2005
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Location: Norfolk, Nebraska

PostPosted: Mon Apr 13 15 8:52 am    Post subject: Reply with quote

Bacon wrapped little red tators?
Cook in smoker or oven.
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missionsusmc
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Joined: 14 Apr 2008
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Location: Rogersville, TN

PostPosted: Thu Oct 29 15 9:56 am    Post subject: Re: fun with menu's Reply with quote

Mr Tony's BBQ wrote:
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!


IF, and I emphasize "IF" I ever make a trip to Wisconsin (I like sunshine and warmth too much to venture too far into Nordicland), I'm finding your food truck and I'm gonna get me some of those tots and tacos. D@m& they look good! And those sopapillas look spot on too. Do you make your own pico? I love some pico.
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Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!
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Mr Tony's BBQ
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Location: Fredonia Wi

PostPosted: Thu Oct 29 15 8:02 pm    Post subject: Reply with quote

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
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Thu Oct 29 15 10:45 pm    Post subject: Reply with quote

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
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Joined: 01 Aug 2010
Posts: 5062
Location: Fredonia Wi

PostPosted: Fri Oct 30 15 10:05 am    Post subject: Reply with quote

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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