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The Double D Proudly Presents:
Our specials for all of your incredibly excessive beef needs:
Bronto Ribs Dinner
2½ Lbs. Back Beef Ribs w/ French Fries or Mashed Potatoes
For Only $ 17.95
24oz Bulls Balls Burger
Served w/ Fries and a Pop
Only $ 16.75
The Coronary Burger Special
2 8oz Patties, 4 Slices of Bacon, 2 Slices of Cheddar and a Fried Egg on top. Served w/ Fries and Gravy, Can of Pop
Only $ 16.75
"Collosal Colon Clogger Combo"
24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs. Also comes with a large shake and a small poutine.
Only $ 26.95
The Barbarian Burger
10oz of USDA ground from Barberian’s Steakhouse with home-made horseradish Barberian steak seasoning aioli, tomato, lettuce
Only $ 10.95
Recommended for Medicinal Cannabis Users (intended as humor only)
originally posted by: justnotnormal
We all have a local eatery/junkery that serves not so healthy, heatburn inducing, slop, that may not be the best for your arteries, but the taste and enjoyment make it worth risking death.
originally posted by: works4dhs
Scrapple, a breakfast treat that starts with pork livers and corn meal. yummy.
Utz potato chips with Old Bay seasoning.
Smith Island cakes. 17 layers!
originally posted by: AphoticJoe
a reply to: justnotnormal
Around Pennsylvania Dutch country we've got three major regional producers of snacks and chips: Utz, Martins, and Snyder's. For plain, thin, salty potato chips you can't beat Utz. Martin's BBQ potato chips are some of if not the best in existence, and Snyder's hard pretzels are quite good. With Hershey just up the road, one of the world's most famous candy bars is also a local favorite.
A bit further south and east you'll find Boardwalk Fries to be a greasy treat, and fried soft shelled crabs are amazing.
Many cooks declined to serve the fattiest parts of the brisket, so many burnt ends were drawn from this portion, ultimately served as appetizers, thrown into stews or handed to customers as scrap. Unlike rib tips, burnt ends can capture just as much melted-down fat as smoky, crunchy bark, producing an all-around incredible bite in the process. When done right, they make one hell of a culinary exclamation point.
Some ends—namely, the ones with the most crisp, savory bark and succulent fat—are entirely thrilling on their own. Drier pieces cry out to be completed by a Kansas City-style barbecue sauce, which RUB is all too happy to offer. Purists may gasp at the first pour of such a sweet and heavy concoction, but it's a combination true to regional roots. The piercing smokiness of burnt ends can hold its own against a smart amount of sauce; that's why these formidable scraps of barbecue are such a perfect addition to southern baked beans.