Smoked Sausage and Frito Bag Chili At Fox Bros. Bar-B-Q
By Tom Maicon at February 4, 2010 | 9:45 pm | Print
Atlanta didn’t know Texas barbecue until a set of twins by the name of Johnathan and Justin Fox began supplying their spicy, dry rub beef brisket — along with pulled pork and slow cooked ribs — to Smith’s Olde Bar. Remember those hot trashy Rock & Roll waitresses?
Switching gears back to food, when the first plate arrived to the table, some scratched their heads as to why the magnificent purple-ringed meat before them wasn’t served under a puddly, thick, sweet, cloying sauce.
But it didn’t take long for high on the hog Atlantans to be blown away by the brothers’ heady dry rubs — and take notice of cow’s prominent place in the fiercely territorial barbecue world.
A short time later, with expanded menu in hand and a bunch of help from the owners of Smith’s Olde Bar, the brothers officially opened Fox Bros. Bar-B-Q (1238 Dekalb Ave., Inman Park 404.577.4030).
We recently revisited Fox Bros. to give the new house-made sausage a try. It’s a long smoky, modestly thick link — a mixture of ground brisket and pork that explodes with juicy flavor. Served as a side for $4.95 or meat option with the combo plate.
What I like most about Fox Bros. is the witty — and, quite tasty — reefer foods that appear as specials. On this visit, the Scooby snack du jour was Frito bag chili. Literally, they cut the top off a Frito’s bag; the chips were then topped with the boys’ killer spicy brisket chili, cheese, and red onions — served in the bag.
Pulled pork was made up of succulent surface meat and chock-full of crispy bark. Brisket was smoky and spicy and tender, the best I’ve eaten since I lived in Texas.
Judging by the crowd, Fox Bros. won’t be closing their doors due to lack of business anytime soon.
kahvigirl, 2 years ago
What you called “Frito Bag Chili” is actually a portable version of the Frito Pie–a chili, cheese, onion and Fritos corn chip casserole created by Daisy Doolin, mother of Elmer Doolin, creator of Fritos corn chips. “The Walkabout, created by spooning chili, cheese and onions into a snack-size bag of Fritos Corn Chips, is eaten on the hoof with a spoon and is still enjoyed at drive-ins, rodeos, state fairs and the like.” (Quote from ‘Back of the Box Gourmet’ by Michael McLaughlin, published by Simon and Shuster, copyright 1991) I lived in Fort Worth for 11 years and can attest that Frito Pie is more than “reefer food,” it’s a fixture at high school football games and the Fort Worth Stock Show.
Steve, 4 months ago
Well, I guess she told you even though you weren’t asking.
At that, it still looks and sounds pretty damn good and I’ll be making it soon and calling it whatever I wish. Thanks for the tip.
scott murdock, 3 months ago
I was introduced to “frito pie” when I was stationed in Muskogee OK as a Marine Corps recruiter in the late ’80s. It was a staple at a number of roadside “snack shacks”, where it usually came in a paper cup. I make it @ home using crushed large fritos “dipping chips, which I usually have on hand for eating with my lunch. I don’t buy the small ones any more, because I like to dip mine in queso dip or refried beans. I’m going to head to fox bros as soon as I can, because, Living in Muskogee, I became a fanatical follower of “slicks” barbeque, and developed a taste for the kind of chopped brisket that I’ve never found anywhere in Atlanta.Slicks hot-links were wonders to behold and taste as were his spare ribs.
peace~
Scott
live well, laugh lots, love more.