A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from August 04, 2006
Hot Chubbies (sausages by Nemecek Brothers of West, Texas)

"Hot Chubbies” is the local name of sausages that are sold by the Nemecek Bros. Meat Market in West, Texas.


http://members.aol.com/nemebros/
Nemecek Bros. Meat Market
300 N. Main
West, Texas 76691
(254) 826-5182
Hours: Mon-Fri 7:30am-5:30pm CST; Sat. 7:30am-2:00pm CST

http://members.aol.com/nemebros/about.htm
Nemecek Bros. Inc. has been a family owned and operated business at the same location in West, Texas since Easter Sunday, 1896. We believe in our motto Sausage At Its’ Best.

http://members.aol.com/nemebros/products.htm
Hot Chubbies
Frankfurter style product with red pepper seasoning. Ready to eat or can be heated. Will get hotter if cooked.
~1-lb packages (8 to a package)


http://www.swanville.com/texassausage.html
Nemecek Brothers (West, Texas) - Near Waco since 1896.  Mainly found near Waco and the metroplex.  Highly recommended although the smoked sausage is a little bland.  However, they make a sausage called “Hot Chubbies” the size of hot dogs that are very hot.  (254) 826-5182. 


http://www.dallasfood.org/modules.php?name=News&file=article&sid=8
On the way back to Dallas, we dropped by Nemecek Brothers in West.

Though Nemecek Brothers is strictly a meat market, we decided to drop by and ask them (for future reference) if any of the local barbecue joints served their sausages. (They do wholesale to some supermarkets in the area--north to Waxahachie and south to Waco--a listing of which can be found on their web site.)

While they have many meats available, of greatest interest to us was their assortment of house-made Czech sausages, which they’ve been making in this location for more than a century. Some were fully cooked and some partially (usually by smoking).

They offered us tastes of the fully cooked sausages; but since some of the most interesting looking ones were only partially cooked (and I didn’t bring the cooler), we weren’t able to make much of an assessment on this trip. Appearances can be deceiving. One of their “chubbies” looked like an unassuming hotdog wiener, but packed a surprising degree of heat. And their lean, house-made beef jerky also has a pronounced red pepper kick. The staff were exceptionally friendly and helpful, even though it was obvious that we were mostly window shopping. I look forward to returning, with a cooler. 


31 January 1973, Oakland (CA) Tribune, pg.4-A:
CHUBBIES KNACKWURST
Sometimes referred to as garlic franks. Plump links are made of beef and pork, seasoned like wieners but with a pronounced garlic flavor. Available in 12-ounce package containing five links. 


26 August 1990, New York Times, “Move Over, Tex-Mex, It’s Tex-Czech” by Sharon Voros, pg. XX20:
Visitors interested in cooking their own Tex-Czech dishes can purchase meats at Nemecek Brothers, where the third generation of the family—now three women—continues the sausage-making tradition started by Ernest Nemecek in 1896. The Nemeceks butcher their own pork and beef on the premises and then immediately bone the meat—a technique that gives a distinctive flavor and texture to their ring bologna and other sausage products. Nemecek specialties include smoke pork sausage, jaternice (liver sausage), ham and bacon and Texas specialties like chili, hot chubbies (frankfurters laced with cayenne pepper) and breakfast sausage.

Posted by Barry Popik
(0) Comments • Friday, August 04, 2006 • Permalink