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Unread 01-28-2013, 09:49 PM   #12
Babbling Farker

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Join Date: 12-18-10
Location: Pleasanton, Ca
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Originally Posted by Boshizzle View Post
The BBQ joint where I used to work at here in VA when in high school used to do a spiral cut on skinless hot dogs and deep fry them. They would curl up in a circle and would be served on a hamburger bun.
So, it is an aesthetic thing. Not really about changing the flavor or letting smoke in, etc. Got it! Thanks.
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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