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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-07-2013, 03:35 AM   #16
sliding_billy
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Nice and rustic looking. Great dogs.
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Unread 11-07-2013, 03:33 PM   #17
Paul B
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Default corn dogs

Thanks for the different ideas, I will try and thin the batter.

And thanks for the on the pic I posted, they were good but again looking for a thinner coating.

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Unread 11-07-2013, 03:38 PM   #18
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Here is an article about Fletcher's State Fair Corny Dogs -- arguably the first ever. Skip Fletcher shares his recipe for home-made corny dogs.

http://www.texasmonthly.com/story/ho...tch-corny-dogs

CD
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Unread 11-07-2013, 04:15 PM   #19
Dave M
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I didn't watch the youtube vids posted above, so maybe they referenced Alton Brown. If not, do a search for Alton Brown corndogs. My wife makes them from time to time and you have to sit down before taking a bite or you're in danger of your knees buckling. :)
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Unread 11-07-2013, 07:28 PM   #20
Paul B
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Quote:
Originally Posted by caseydog View Post
Here is an article about Fletcher's State Fair Corny Dogs -- arguably the first ever. Skip Fletcher shares his recipe for home-made corny dogs.

http://www.texasmonthly.com/story/ho...tch-corny-dogs

CD
Thanks, Caseydog, I copied and will give it a try.

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Unread 11-07-2013, 07:42 PM   #21
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My sister loved the Alton Brown recipe
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Unread 11-07-2013, 07:45 PM   #22
colonel00
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At some fairs around here they have Grange Pups. Basically pancake batter instead of cornbread. Just throwing it out there in case you wanted to try something different.
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Unread 11-07-2013, 08:25 PM   #23
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As CD's was, this is also out of Texas Monthly. I've made this recipe a few times, we really like them. Even though at the buttermilk ingredient in the recipe it states you want it kind of thick I didn't think the batter was thick at all.

Texas State Fair Corn Dogs

1 cup all-purpose flour
2/3 cup cornmeal (the pale-yellow floury stuff, not the stone-ground polenta type)
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons melted bacon drippings
1 egg, beaten
1 to 1 1/3 cups buttermilk (you want the batter to be kind of thick)
1/2 teaspoon baking soda
1 package of wieners (we liked Applegate’s Great Organic Uncured Beef)
oil for frying (we used peanut)

Combine first 5 ingredients in a medium bowl. Add bacon drippings and mix well. Combine egg, buttermilk, and baking soda in a separate bowl. Add the wet ingredients to the flour mixture and stir until smooth.

Heat 3 inches of oil in a heavy, deep pot to 375 degrees (be sure to use a thermometer, as proper temperature is key). Dry the wieners with paper towels, then impale them with bamboo skewers (get the ones with the pointed ends), leaving enough room for a good grip. Dip each dog in batter to coat, then fry in hot oil until a shade past golden brown, turning as necessary. Remove with a slotted spoon and drain on paper towels. Serve immediately with—need I say it?—yellow mustard
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