Comments on: Smoked Sausage and Frito Bag Chili At Fox Bros. Bar-B-Q

By: scott murdock

scott murdock — Sun, 23 Oct 2011 03:35:28 +0000

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.

By: Steve

Steve — Sat, 08 Oct 2011 21:23:09 +0000

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.

By: kahvigirl

kahvigirl — Sat, 06 Feb 2010 22:53:54 +0000

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.