posted on Sep, 9 2018 @ 11:53 PM
Looking at hot dogs the other day I saw they were $4-6.50 for 8 dogs (1lb) and not big or anything but I couldn't believe the price considering they
used to be the "cheap" food. I found some all beef that were actually much lower in fat than the rest with about 40% of the fat as the others, so I
thought I would give it a try. They are also made by a company about 20 miles away, so that is good.
Well I first microwaved them on 30% heat till they were about to split. Then I took a propane torch and browned the outside of the dog. It made it
nice and crispy but it did feel "off" but I was trying to do a quick copy of a camp fire dog. I did start grilling burger and hot dog buns on
low/med heat (3.5 on a 1-10 burner) - I tried using butter (just slight covering) and it was alright but then I was turned on to mayo for this and
found this is probably how it is done at good restaurants. Grill them on low till all is melted and the first signs of golden color, then crank the
heat to medium and cook until golden brown but not dry or solid crunchy - just slightly crunchy and hot bread/bun. Oh, the whole time it grilling I
have the dog sitting next to the bun. Add a slice of american cheese if you like it (it makes a huge difference and Am Ch seems to be the best choice
for dogs, tried many others and this is still great). Put slice on hot bun, put dog on and enjoy. Add a little mustard and about 2-3x as much ketchup
(mustard is too strong for me). Now that was good, but I found an even better way.
Take dogs out of fridge, place pan on stove at a "3" (out of 1-10 - or about 9 O'clock on the knob) and let them cook for about 15 mins per side,
turn a 1/4, another 10-15 mins, repeat again, and then the last time is when I put the buns on. When doing this you get a very light brown dog that
is slightly crispy on the outside and the skin seperates just a little bit (partially b/c it plumps while it cooks and looses some water while
cooking). When you turn the heat up for the last ~60-90 seconds of cooking the bun, put the cheese on top of the dog and it will melt perfectly
(maybe a little on the pan), then pick up the bun, put it ontop of the dog, pick it up and it is ready to go. It was probably the best texture of the
2 packs I ate in the last 2 months and was the 2nd time I cooked one this way.
Just like a grilled cheese, low and slow seems to be the secret to success to a lot of cooking. I'll have to say that these were even better than
camp fire dogs (cooked on a small tree's branch) and those are REALLY tough to beat after canoeing 15 miles and hiking/biking another 15-20 in one
day then chowing down on some campfire dogs!
I know hot dogs aren't anything special, but there there have been some major advancements in how they are made. A lot of companies use normal cuts
of meat (like rump roast w/ cubed fat to add flavor, or skirt steak + fat) - these aren't the dogs of old days made of entrails, liver, kidney,
heart, tounge, etc (well they say they aren't at least) and I think that is the reason the price has gone up. I can say that the texture has changed
A LOT in good dogs, it isn't like eating a can of little Vienna sausages, it is a real product that adults will actually like.
If shopping I suggest all beef, though the pork or beef/pork are probably just as good, they are made with quality meat as well unless it is some
cheap brand (the package should tell you).
So if you haven't tried on in a while and you need something for an easy meal or late night snack, these are great! I even cooked an entire pack at
once till they were perfectly cooked, refrigerated the 6 I didn't eat, then heated them up in microwave at 30% heat for ~2 mins per dog, then put
back in hot pan while the bun was cooking (about 4-5 mins) and they were like I had just made them.
Now if I can only find some excellent quality ground beef that tastes like some of the burgers I get in some restaurants (not the national chain
restaurants). Part of the secret is to make the patty about 50% larger than what the bun size is (before cooking - so it is a thin burger) and it
needs to have at least 15% fat - as at least 1/2 of that cooks out of it when it is thin, but it spreads the flavor throughout the food much better.
I might have to try grinding my own, I know I'm going to try making my own dogs now as well!!