when I go a local hot dog stand, like on the east coast Abe's hot dogs.
I can eat his hot dogs till they close. I have been trying to make an
edible hot dog at home, I miss 90% of the time,I had a hot dog at a
local pic nic they were great, I ask the lady what kind they were she
told me and I boiled them in water like they did, mushy hot dog,yuk! and
the sauce, for 20yrs I tried every store brand out there none we like,
even tried making some, but looking for a meat sauce recipe that dosen't
taste like chile con carne ect. any suggestions so we can make a better
hot dog at home, I think most of it is in the sauce.

thanks
Chet

"Chet" > wrote in message
...
> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
> can eat his hot dogs till they close. I have been trying to make an edible
> hot dog at home, I miss 90% of the time,I had a hot dog at a local pic nic
> they were great, I ask the lady what kind they were she told me and I
> boiled them in water like they did, mushy hot dog,yuk! and the sauce, for
> 20yrs I tried every store brand out there none we like, even tried making
> some, but looking for a meat sauce recipe that dosen't taste like chile
> con carne ect. any suggestions so we can make a better hot dog at home, I
> think most of it is in the sauce.


Problem with many hot dogs these days is that they add too much water to
them. Heat them, the water turns to steam, the hot dogs gets bigger ("Ball
Park franks.... they plump when you cook them") and the casing splits.

And that doesn't solve your problem..... sorry.

We were in Ohio last weekend and I manned the grill doing burgers and dogs
for about 50 people. I don't know what brand the dogs were, but they were
delicious, meaty and the casing had just the right amount of bite. Still,
no matter how careful I was, most of the casings split. The good news was
that these were so lean that there was practically no flare-up.

George L

"Chet" > wrote in message
...
> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
> can eat his hot dogs till they close. I have been trying to make an edible
> hot dog at home, I miss 90% of the time,I had a hot dog at a local pic nic
> they were great, I ask the lady what kind they were she told me and I
> boiled them in water like they did, mushy hot dog,yuk! and the sauce, for
> 20yrs I tried every store brand out there none we like, even tried making
> some, but looking for a meat sauce recipe that dosen't taste like chile
> con carne ect. any suggestions so we can make a better hot dog at home, I
> think most of it is in the sauce.
>
> thanks
> Chet

My father used to go to the butcher and buy hot dogs with casings. They
were wonderful! We would grill them, either over an open bonfire or over a
charcoal grill. He never bought the pre-packaged hot dogs. (This was years
ago, in Ohio. I have not eaten them for many years, so I don't know if the
same thing is still available.)

MaryL

On 2009-08-14, Chet > wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time.......

Concentrate on that remaining 10%. Also, consider atmosphere. What's
that old adage? The best hot dog is one with a baseball game wrapped
around it?

nb

Chet wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot
> dogs. I can eat his hot dogs till they close. I have been trying to
> make an edible hot dog at home, I miss 90% of the time,I had a hot
> dog at a local pic nic they were great, I ask the lady what kind they
> were she told me and I boiled them in water like they did, mushy hot
> dog,yuk!

Frankly (harrr), I have eaten my share of dirty water dogs, lived
on them for a time, for that matter, but at home I would not
consider boiling my hot dogs. Either grill them outside, or cook
them in a skillet on the stove.

I buy Nathan's or Hebrew National, or from the butcher.

> nd the sauce, for 20yrs I tried every store brand out there
> none we like, even tried making some, but looking for a meat sauce
> recipe that dosen't taste like chile con carne ect. any suggestions
> so we can make a better hot dog at home, I think most of it is in the
> sauce.

Can't help you with the sauce, I'm a mustard & relish type.

nancy

Chet > wrote in :

> I have been trying to make an
> edible hot dog at home, I miss 90% of the time

I sauté my hot dogs in a bit of olive oil and butter. I cook them only
until the skin changes colour.

Another way, a quick one, is place hot dog in bun, wrap in paper towel,
microwave 1 minute on high.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On 2009-08-14, Nancy Young > wrote:

> Frankly (harrr), I have eaten my share of dirty water dogs, lived
> on them for a time, for that matter, but at home I would not
> consider boiling my hot dogs. Either grill them outside, or cook
> them in a skillet on the stove.

Agreed. Grilling seems to be an East Coast thing. Rarely see it out
West. The one time I did, the place was billed a NY hot dog stand.
Also, consider nuking. You get no carmelization, but at least the
flavor is not leached out by the water.

> I buy Nathan's or Hebrew National, or from the butcher.

I prefer them both, but am disturbed by the bizarre looking grease
oozed out from Nathan's dogs when nuked.

nb

Chet wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
> local pic nic they were great, I ask the lady what kind they were she
> told me and I boiled them in water like they did, mushy hot dog,yuk! and
> the sauce, for 20yrs I tried every store brand out there none we like,
> even tried making some, but looking for a meat sauce recipe that dosen't
> taste like chile con carne ect. any suggestions so we can make a better
> hot dog at home, I think most of it is in the sauce.
>
> thanks
> Chet

Chet -

This forum link is all about the love of dogs, sausages, and Brats. They
do get specific about locations, but there is a lot of talk about which
ingredients, recipes for sauces, and preparations.

http://www.roadfood.com/Forums/Hot-D...wursts-f3.aspx

Bob

On Aug 14, 6:37*am, Chet > wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
> local pic nic they were great, I ask the lady what kind they were she
> told me and I boiled them in water like they did, mushy hot dog,yuk! and
> the sauce, for 20yrs I tried every store brand out there none we like,
> even tried making some, but looking for a meat sauce recipe that dosen't
> taste like chile con carne ect. any suggestions so we can make a better
> hot dog at home, I think most of it is in the sauce.
>
> * * * thanks
> * * * * Chet

Steam them till they plump then serve.

Chet wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
> local pic nic they were great, I ask the lady what kind they were she
> told me and I boiled them in water like they did, mushy hot dog,yuk! and
> the sauce, for 20yrs I tried every store brand out there none we like,
> even tried making some, but looking for a meat sauce recipe that dosen't
> taste like chile con carne ect. any suggestions so we can make a better
> hot dog at home, I think most of it is in the sauce.
>
> thanks
> Chet

I think most of it is in the quality of the dog itself. A good dog will
taste good and have good texture whether it is cooked in dirty water or
whatever.

I think most of the store hot dogs have turned into walmart junk.

I can still get great dogs at a local family owned shop. You may want to
check out the neighborhood.

If in the NE about the only decent commercial ones are the loose Tobins
dogs usually sold at the deli counter. Kunzler is also good but most
places seem to only order and stock their walmart quality version.

"Chet" > wrote in message
...
> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
> can eat his hot dogs till they close. I have been trying to make an edible
> hot dog at home, I miss 90% of the time,I had a hot dog at a local pic nic
> they were great, I ask the lady what kind they were she told me and I
> boiled them in water like they did, mushy hot dog,yuk! and the sauce, for
> 20yrs I tried every store brand out there none we like, even tried making
> some, but looking for a meat sauce recipe that dosen't taste like chile
> con carne ect. any suggestions so we can make a better hot dog at home, I
> think most of it is in the sauce.
>


When we wondered why we liked some and not others, we found that anything
labeled "franks" was usually something we did not like. They turned out
greasy and had coarse, gristley pieces in them. We like .... [pulling on
flame and retard Sheldon retardant longjohn, slipping on goggles, tucking my
hair under a teflon hat] OSCAR MEYER HOT DOGS. All beef are fine but so are
the pork, chicken, and mystery meat! Good boiled, fine nuked, but for me,
even better split and browned in the toaster oven.

And we only eat them a couple of times a year. Major carcinogens in those
nitrites.

Michel Boucher wrote:
>
> Chet > wrote in :
>
> > I have been trying to make an
> > edible hot dog at home, I miss 90% of the time
>
> I sauté my hot dogs in a bit of olive oil and butter. I cook them only
> until the skin changes colour.
>
> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
> microwave 1 minute on high.

1 Minute? You must have a low power microwave, if I did that in my
microwave I'd have a fire. About 30 seconds would do it in my 1,100W
rated output microwave (Sharp Carousel).

I cook my hot dogs several differnent ways, all work, each has it own
flavor result off the same brand:

Boil in water - only when my Mom visits, that is her favorite way. No
char, moisture is trapped within, so is salt. this way seems to produce
saltiest results.

Pan sear on oil free non-stick skillet - dries dog a little, mild sear
marks, but not crispy.

On grate over gas stove flame - similar to grilling outside, blackened
char, crispy. Great with mustard and relish this way.

Nuked - casings tend to split, poking with fork multiple times reduces
ruptures. Favorite way when doing quick chili dogs with canned chili,
shredded cheddar and diced onions.

Grilled on propane or over charcoal - nice backyard grill flavor,
charcoal tends to impart nice bit of smoky grilled flavor. Tried with
hickory and mesquite woods, flavors were too much for dogs. Char varies
as to where heat is, direct, near direct or indirect.

Hot Dogger - countertop device I inherited from my grandparents.
Electrocutes dogs from within. Moisture weeps out, although casing rips
can occur. Regular dogs only, bun length and ball park styles don't
fit. More fun to use than practical, but I've used it at a couple
parties and had fun with it. Clean up is not the easiest.

Toaster oven broiled - seems to produce the driest dogs. Moisture drips
down, dry heat from above evaporates top side moisture. My wife's
favorite way.


Tried a george foreman once, weird zebra effect. Black grill marks
fast, hot at grill marks, cooler between. If left long enough to hear
thoroghly, dogs got tough at grill mark points. I did not like this
method.

A friend tried his Showtime Rotisserie (Set it and forget it). He said
the results were not worth the effort to set and later clean. He still
loves his rotisserie chicken and pork roasts.

jt

cybercat wrote:
> When we wondered why we liked some and not others, we found that
> anything labeled "franks" was usually something we did not like. They
> turned out greasy and had coarse, gristley pieces in them. We like
> .... [pulling on flame and retard Sheldon retardant longjohn,
> slipping on goggles, tucking my hair under a teflon hat] OSCAR MEYER
> HOT DOGS. All beef are fine but so are the pork, chicken, and mystery
> meat! Good boiled, fine nuked, but for me, even better split and
> browned in the toaster oven.
> And we only eat them a couple of times a year. Major carcinogens in
> those nitrites.

I got totally confused by this thread I was expecting that 'to make'
indicated a recipes to errr make a hot dog!

I see now it means to 'heat up' Does anyone actually have a recipe to
'make' a hot dog?

On Aug 14, 9:37*am, Chet > wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
> local pic nic they were great,

Large quantities are needed, or at least, that's my guess. Boil, or
simmer, a dozen or so at a time and you are likely to get better
results.

John Kane, Kingston ON Canada

Ophelia wrote:
>
> cybercat wrote:
> > When we wondered why we liked some and not others, we found that
> > anything labeled "franks" was usually something we did not like. They
> > turned out greasy and had coarse, gristley pieces in them. We like
> > .... [pulling on flame and retard Sheldon retardant longjohn,
> > slipping on goggles, tucking my hair under a teflon hat] OSCAR MEYER
> > HOT DOGS. All beef are fine but so are the pork, chicken, and mystery
> > meat! Good boiled, fine nuked, but for me, even better split and
> > browned in the toaster oven.
> > And we only eat them a couple of times a year. Major carcinogens in
> > those nitrites.
>
> I got totally confused by this thread I was expecting that 'to make'
> indicated a recipes to errr make a hot dog!
>
> I see now it means to 'heat up' Does anyone actually have a recipe to
> 'make' a hot dog?

"Prepare" would be more accurate.

As for making a hot dog, it's about the same as any sausage, just need
to process it finer into a paste after grinding mostly.

George said...

> I think most of the store hot dogs have turned into walmart junk.

Oscar Meyer hotdogs are the worst hotdog I ever ate. Aside from being
bland, chewing it was gross, imho.

At the wholesale club I bought a jumbo pack of Sabrett's hotdogs!!! At home
I boiled two up. Applied the mustard and bit into it. Within a couple chews
I knew something was wrong. I thought, "I don't remember them tasting
anything like this!" So I looked at the pack and right there it stated "Hot
Sausage." I was so hypnotized by the unmistakable colorful packaging and
logo, I didn't think to look. I didn't mind after I realized my goof-up.
They were more spicy than hot pepper spicy.

Nowadays if I'm going to have hotdogs they've got to be bbq-grilled Hebrew
National dinner franks on toasted Amoroso hoagie rolls, as seen he9

http://i26.tinypic.com/ad128n.jpg (an oldie but goody)

I'll be sure to have a push-cart Sabrett's hotdog next time I visit NYC.

Andy

Pete C. wrote:
> Ophelia wrote:
>>
>> cybercat wrote:
>>> When we wondered why we liked some and not others, we found that
>>> anything labeled "franks" was usually something we did not like.
>>> They turned out greasy and had coarse, gristley pieces in them. We
>>> like .... [pulling on flame and retard Sheldon retardant longjohn,
>>> slipping on goggles, tucking my hair under a teflon hat] OSCAR MEYER
>>> HOT DOGS. All beef are fine but so are the pork, chicken, and
>>> mystery meat! Good boiled, fine nuked, but for me, even better
>>> split and browned in the toaster oven.
>>> And we only eat them a couple of times a year. Major carcinogens in
>>> those nitrites.
>>
>> I got totally confused by this thread I was expecting that 'to
>> make' indicated a recipes to errr make a hot dog!
>>
>> I see now it means to 'heat up' Does anyone actually have a recipe
>> to 'make' a hot dog?
>
> "Prepare" would be more accurate.
>
> As for making a hot dog, it's about the same as any sausage, just need
> to process it finer into a paste after grinding mostly.

Ok thanks. Any recipes though?

"Ophelia" > wrote in message
...
> cybercat wrote:
>> When we wondered why we liked some and not others, we found that
>> anything labeled "franks" was usually something we did not like. They
>> turned out greasy and had coarse, gristley pieces in them. We like
>> .... [pulling on flame and retard Sheldon retardant longjohn,
>> slipping on goggles, tucking my hair under a teflon hat] OSCAR MEYER
>> HOT DOGS. All beef are fine but so are the pork, chicken, and mystery
>> meat! Good boiled, fine nuked, but for me, even better split and
>> browned in the toaster oven.
>> And we only eat them a couple of times a year. Major carcinogens in
>> those nitrites.
>
> I got totally confused by this thread I was expecting that 'to make'
> indicated a recipes to errr make a hot dog!
>
> I see now it means to 'heat up' Does anyone actually have a recipe to
> 'make' a hot dog?
>

Maybe I can help you with this. First, get some pig lips. Then, get some cow
toenails and some entrails.

"Chet" > wrote in message
...
> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
> can eat his hot dogs till they close. I have been trying to make an edible
> hot dog at home, I miss 90% of the time,I had a hot dog at a local pic nic
> they were great, I ask the lady what kind they were she told me and I
> boiled them in water like they did, mushy hot dog,yuk! and the sauce, for
> 20yrs I tried every store brand out there none we like, even tried making
> some, but looking for a meat sauce recipe that dosen't taste like chile
> con carne ect. any suggestions so we can make a better hot dog at home, I
> think most of it is in the sauce.


Wrong brand? I only use Hebrew Nationals or Nathan's. Never had a mushy
dog yet. In fact the Nathan's have a delightful firmness to them that
pushes back when you bite. Makes for a little snap that is pleasing.

What do you mean by sauce? I've never heard of hot dog sauce. I put my dog
on a steamed bun, slather it with yellow mustard and cole slaw and dig in.
Or I'll make a Chicago dog with dill pickles and tomatoes. Or sometimes
just mustard alone. Never a prepared sauce.

Paul

On Fri, 14 Aug 2009 11:15:59 -0500, "Pete C." >
wrote:

>
>Michel Boucher wrote:
>>
>> Chet > wrote in :
>>
>> > I have been trying to make an
>> > edible hot dog at home, I miss 90% of the time
>>
>> I sauté my hot dogs in a bit of olive oil and butter. I cook them only
>> until the skin changes colour.
>>
>> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
>> microwave 1 minute on high.
>
>1 Minute? You must have a low power microwave, if I did that in my
>microwave I'd have a fire. About 30 seconds would do it in my 1,100W
>rated output microwave (Sharp Carousel).

30 seconds is about right for my unit, too, but then I don't nuke
them in the bun, but with a light wrap of paper towel. Nathan's
all beef, standard size. No greasy ooze, either.

Alex

On 2009-08-14, Paul M. Cook > wrote:

> What do you mean by sauce? I've never heard of hot dog sauce.

Maybe "sauce" is a stretch, but....:

http://www.shopfoodex.com/heinz-reli...e-p-38003.html

nb

"jt august" > wrote in message
...
>I cook my hot dogs several differnent ways, all work, each has it own
> flavor result off the same brand:
>
> Boil in water - only when my Mom visits, that is her favorite way. No
> char, moisture is trapped within, so is salt. this way seems to produce
> saltiest results.
>
> Pan sear on oil free non-stick skillet - dries dog a little, mild sear
> marks, but not crispy.
>
> On grate over gas stove flame - similar to grilling outside, blackened
> char, crispy. Great with mustard and relish this way.
>
> Nuked - casings tend to split, poking with fork multiple times reduces
> ruptures. Favorite way when doing quick chili dogs with canned chili,
> shredded cheddar and diced onions.
>
> Grilled on propane or over charcoal - nice backyard grill flavor,
> charcoal tends to impart nice bit of smoky grilled flavor. Tried with
> hickory and mesquite woods, flavors were too much for dogs. Char varies
> as to where heat is, direct, near direct or indirect.
>
> Hot Dogger - countertop device I inherited from my grandparents.
> Electrocutes dogs from within. Moisture weeps out, although casing rips
> can occur. Regular dogs only, bun length and ball park styles don't
> fit. More fun to use than practical, but I've used it at a couple
> parties and had fun with it. Clean up is not the easiest.
>
> Toaster oven broiled - seems to produce the driest dogs. Moisture drips
> down, dry heat from above evaporates top side moisture. My wife's
> favorite way.
>
>
> Tried a george foreman once, weird zebra effect. Black grill marks
> fast, hot at grill marks, cooler between. If left long enough to hear
> thoroghly, dogs got tough at grill mark points. I did not like this
> method.
>
> A friend tried his Showtime Rotisserie (Set it and forget it). He said
> the results were not worth the effort to set and later clean. He still
> loves his rotisserie chicken and pork roasts.

Our Men's Club has inherited a hot dog 'roller' that will cook 30-40 dogs at
a time. We use it for the several temple events we are on the hook for each
year.

Not much easier than boiling dogs but we had several scald issues over the
years from moving pots of hot water around that this avoids. The dogs also
have a longer 'shelf life' than boiled dogs do. We usually use Hebrew
National, but used whatever Costco's house brand of Kosher dos was last time
we did this as they had stopped selling HN for a while.

Jon

"cybercat" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> When we wondered why we liked some and not others, we found that
>>> anything labeled "franks" was usually something we did not like. They
>>> turned out greasy and had coarse, gristley pieces in them. We like
>>> .... [pulling on flame and retard Sheldon retardant longjohn,
>>> slipping on goggles, tucking my hair under a teflon hat] OSCAR MEYER
>>> HOT DOGS. All beef are fine but so are the pork, chicken, and mystery
>>> meat! Good boiled, fine nuked, but for me, even better split and
>>> browned in the toaster oven.
>>> And we only eat them a couple of times a year. Major carcinogens in
>>> those nitrites.
>>
>> I got totally confused by this thread I was expecting that 'to make'
>> indicated a recipes to errr make a hot dog!
>>
>> I see now it means to 'heat up' Does anyone actually have a recipe to
>> 'make' a hot dog?
>>
>
> Maybe I can help you with this. First, get some pig lips. Then, get some
> cow toenails and some entrails.
YUM! Starting to sound just like scrapple.

Jon

On Fri, 14 Aug 2009 17:58:02 +0100, "Ophelia" >
wrote:

>I got totally confused by this thread I was expecting that 'to make'
>indicated a recipes to errr make a hot dog!
>
>I see now it means to 'heat up' Does anyone actually have a recipe to
>'make' a hot dog?
>
Start he

http://homecooking.about.com/od/pork...r/blpork26.htm

Alex

"Paul M. Cook" > wrote in message
...
>
> "Chet" > wrote in message
> ...
>> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
>> can eat his hot dogs till they close. I have been trying to make an
>> edible hot dog at home, I miss 90% of the time,I had a hot dog at a local
>> pic nic they were great, I ask the lady what kind they were she told me
>> and I boiled them in water like they did, mushy hot dog,yuk! and the
>> sauce, for 20yrs I tried every store brand out there none we like, even
>> tried making some, but looking for a meat sauce recipe that dosen't taste
>> like chile con carne ect. any suggestions so we can make a better hot dog
>> at home, I think most of it is in the sauce.
>
>
> Wrong brand? I only use Hebrew Nationals or Nathan's. Never had a mushy
> dog yet. In fact the Nathan's have a delightful firmness to them that
> pushes back when you bite. Makes for a little snap that is pleasing.
>
> What do you mean by sauce? I've never heard of hot dog sauce. I put my
> dog on a steamed bun, slather it with yellow mustard and cole slaw and dig
> in. Or I'll make a Chicago dog with dill pickles and tomatoes. Or
> sometimes just mustard alone. Never a prepared sauce.
>
> Paul

The hot-dog carts in philly have a tomato-based onion relish that is pretty
good on a standard cart-dog. I'm more of a sauerkraut & mustard king of guy
myself.

I do remember seeing a recipe for this in the Philly Inquirer in the last
year or 2. I'll see if I saved it and will post it later if I do.

Jon

"Pete C." > wrote in news:4a858d16$0$14617
:

>> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
>> microwave 1 minute on high.
>
> 1 Minute? You must have a low power microwave, if I did that in my
> microwave I'd have a fire.

Perhaps you have an overpowered microwave.

Ours has 1200W output.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"Michel Boucher" > wrote in message
...
> "Pete C." > wrote in news:4a858d16$0$14617
> :
>
>>> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
>>> microwave 1 minute on high.
>>
>> 1 Minute? You must have a low power microwave, if I did that in my
>> microwave I'd have a fire.
>
> Perhaps you have an overpowered microwave.
>
Perhaps Pete has an effing nuclear weapon. One minute is not very long for a
hot dog in a microwave! They are not supposed to vary this much in power.

On 2009-08-14, Zeppo > wrote:

> The dogs also have a longer 'shelf life' than boiled dogs do.

This is due to the fact roller cookers never get the dogs beyond
"warm". I won't eat a roller dog. Not hot enough. I won't buy one
unless there's a microwave right next to it to nuke it up to a decent
"eating" temp.. Hot dog rollers are also great for mummifying
dog/franks, etc. Keep them doggies warm right up to the jerky stage.

nb

Chemiker wrote:
> On Fri, 14 Aug 2009 17:58:02 +0100, "Ophelia" >
> wrote:
>
>> I got totally confused by this thread I was expecting that 'to
>> make' indicated a recipes to errr make a hot dog!
>>
>> I see now it means to 'heat up' Does anyone actually have a recipe
>> to 'make' a hot dog?
>>
> Start he
>
> http://homecooking.about.com/od/pork...r/blpork26.htm

Many thanks, Alex

Chet wrote:

> when I go a local hot dog stand, like on the east coast Abe's hot
> dogs. I can eat his hot dogs till they close. I have been trying to
> make an edible hot dog at home, I miss 90% of the time,I had a hot
> dog at a local pic nic they were great, I ask the lady what kind they
> were she told me and I boiled them in water like they did, mushy hot
> dog,yuk! and the sauce, for 20yrs I tried every store brand out there
> none we like, even tried making some, but looking for a meat sauce
> recipe that dosen't taste like chile con carne ect. any suggestions
> so we can make a better hot dog at home, I think most of it is in the
> sauce.

I went to Aldi's, and one of the products I found there was an
inexpensive (1.99/lb) "smoked bratwurst". Ingredients were all pork,
none of that mechanically-separated poultry they use to ruin hotdogs.
Even though called bratwurst, they're essentially large (6 to the lb)
natural-casing hotdogs.

I cooked some via the hot water method, brought to just under a simmer
and held so the dogs heat through without splitting the casings. They
were quite acceptable. Some of the best pork dogs I've managed to find
recently. For the money, hard to beat.



Brian

--
Day 193 of the "no grouchy usenet posts" project

"notbob" > wrote in message
...
> On 2009-08-14, Zeppo > wrote:
>
>> The dogs also have a longer 'shelf life' than boiled dogs do.
>
> This is due to the fact roller cookers never get the dogs beyond
> "warm". I won't eat a roller dog. Not hot enough. I won't buy one
> unless there's a microwave right next to it to nuke it up to a decent
> "eating" temp.. Hot dog rollers are also great for mummifying
> dog/franks, etc. Keep them doggies warm right up to the jerky stage.
>
> nb

Not this one, they get very hot. If you leave them on too long they will
burn. there are 12 rollers and each set of 4 has it's own heater element,
with a lo-med-hi switch. We usually keep the front set on low for holding
the dogs that come off the back sets. We usually sell dogs over the course
of 3 hours and might go through 120 - 150 dogs in that period.

They satisfy my tastes and I'm the guy that likes my grilled dogs to be
pretty charred.
Jon

cybercat wrote:
>
> "Michel Boucher" > wrote in message
> ...
> > "Pete C." > wrote in news:4a858d16$0$14617
> > :
> >
> >>> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
> >>> microwave 1 minute on high.
> >>
> >> 1 Minute? You must have a low power microwave, if I did that in my
> >> microwave I'd have a fire.
> >
> > Perhaps you have an overpowered microwave.
> >
> Perhaps Pete has an effing nuclear weapon. One minute is not very long for a
> hot dog in a microwave! They are not supposed to vary this much in power.

What part of "my 1,100W rated output microwave (Sharp Carousel)" didn't
y'all get? This is a very average MW, not a commercial unit requiring a
240V power feed.

"cybercat" > wrote in message
...
>
> "Michel Boucher" > wrote in message
> ...
>> "Pete C." > wrote in news:4a858d16$0$14617
>> :
>>
>>>> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
>>>> microwave 1 minute on high.
>>>
>>> 1 Minute? You must have a low power microwave, if I did that in my
>>> microwave I'd have a fire.
>>
>> Perhaps you have an overpowered microwave.
>>
> Perhaps Pete has an effing nuclear weapon. One minute is not very long for
> a hot dog in a microwave! They are not supposed to vary this much in
> power.
>
My MW would render a hot dog do its basic elements if I nuked it for two
minutes. I don't remember the wattage but it's a built-in GE convection
carousel MW.

About a minute works best for mine. Though for some reason it heats it more
evenly if I do it in two 30 second bursts.
Jon

"Chet" > wrote

> and the sauce, for 20yrs I tried every store brand out there none we like,
> even tried making some, but looking for a meat sauce recipe that dosen't
> taste like chile con carne ect. any suggestions so we can make a better
> hot dog at home, I think most of it is in the sauce.


It is possible that you are looking for a kind of "chili" that is popular in
the Mid-west. It usually has no beans, is tomato based and has cocoa and/or
cinnamon in it. It is commonly referred to as "Cincinnati style" chili and
is often served over spaghetti and beans as well as on hot dogs.

The most famous is served at a chain in Ohio called Skyline Chili
http://www.skylinechili.com/

I found a recipe for this at
http://americanfood.about.com/od/cla.../cinnchili.htm
but there are others out there.

Wolf brand chili (the no-beans variety) makes a good sauce for hot dogs
http://www.wolfbrandchili.com/

George L

Zeppo wrote:
> "cybercat" > wrote in message
> ...
>> "Michel Boucher" > wrote in message
>> ...
>>> "Pete C." > wrote in news:4a858d16$0$14617
>>> :
>>>
>>>>> Another way, a quick one, is place hot dog in bun, wrap in paper towel,
>>>>> microwave 1 minute on high.
>>>> 1 Minute? You must have a low power microwave, if I did that in my
>>>> microwave I'd have a fire.
>>> Perhaps you have an overpowered microwave.
>>>
>> Perhaps Pete has an effing nuclear weapon. One minute is not very long for
>> a hot dog in a microwave! They are not supposed to vary this much in
>> power.
>>
> My MW would render a hot dog do its basic elements if I nuked it for two
> minutes. I don't remember the wattage but it's a built-in GE convection
> carousel MW.

Same here, at 30 seconds it is already assuming a U shape. At 1 minute
the ends would be turned into stone.

>
> About a minute works best for mine. Though for some reason it heats it more
> evenly if I do it in two 30 second bursts.
> Jon
>
>

"Pete C." > wrote in
ster.com:

>> > Perhaps you have an overpowered microwave.
>> >
>> Perhaps Pete has an effing nuclear weapon. One minute is not very
>> long for a hot dog in a microwave! They are not supposed to vary this
>> much in power.
>
> What part of "my 1,100W rated output microwave (Sharp Carousel)"
> didn't y'all get? This is a very average MW, not a commercial unit
> requiring a 240V power feed.

What part of "your microwave is overcooking" did you not understand? Mine
is 1200W and it doesn't do *that* to a hot dog.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Michel Boucher wrote:
>
> "Pete C." > wrote in
> ster.com:
>
> >> > Perhaps you have an overpowered microwave.
> >> >
> >> Perhaps Pete has an effing nuclear weapon. One minute is not very
> >> long for a hot dog in a microwave! They are not supposed to vary this
> >> much in power.
> >
> > What part of "my 1,100W rated output microwave (Sharp Carousel)"
> > didn't y'all get? This is a very average MW, not a commercial unit
> > requiring a 240V power feed.
>
> What part of "your microwave is overcooking" did you not understand?

All of it, since you did not previously post such a statement.

> Mine
> is 1200W and it doesn't do *that* to a hot dog.

Perhaps your MW is failing and outputting below rated power? Certainly I
have never heard of a magnetron failing with a higher than rated output,
particularly since that would fry the power supply and/or trip the
circuit breaker feeding the MW.

On 2009-08-14, Zeppo > wrote:

> They satisfy my tastes and I'm the guy that likes my grilled dogs to be
> pretty charred.

I'm a char-dog fan, also. If you can get that baby up to burnt, good
on ya', mate.

nb

On 2009-08-14, George Leppla > wrote:

> It is possible that you are looking for a kind of "chili" that is popular in
> the Mid-west. It usually has no beans, is tomato based and has cocoa and/or
> cinnamon in it. It is commonly referred to as "Cincinnati style" chili and
> is often served over spaghetti and beans........

Ewwww! Cocoa? Cinnamon? Spaghetti!?

nb ....grabbing for that porcelain bus steering wheel....