Saturday, September 6, 2008

In honor of Bill Swerski

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Wanna make it a bakers dozen? eat one of these each day for lunch and then have another for dessert.

Folks of the windy city, I like to take advantage of my birth rights. Included in those birth rights is the ability to buy Vienna beef natural casing Polish's from the outlet over by the river. You cant find these many other places. Pay attention ladies: you just buy them at the deli where they are 5 to a lb and follow my steps on how to give any Bear's fan an orgasm.

I like to make mine so dat dey blossom and top dem with butter fried onions, mustard and sport peppers. Do I need to write it out like a recipe from Martha Stewart? You either know what your doing or you dont and Martha dont know shit bout this.

Any self respecting Chicagoan that calls himself a grill master should be able to duplicate this at home. Dont forget to buy the encased meat from the Vienna outlet or it wont turn up better than the rest of the Polish stands around town. Y'all aint got shit on this. yea im talking to you Jim's, you Flukey, yo Wolfey, you hear me? and any of you spot's with Maxwell street in your name...I got you beat too.

Polish sausage ala KingT, made by me.

Vienna Beef Factory Store & Café
2501 N. Damen Ave.
Chicago, IL
open til 4p weekday's-3p wkd's

1 comment:

Anonymous said...

Ditka, onions, sausage, Bears


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