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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-11-2019, 12:05 PM   #16
creek bottom
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"Grilled" on a flat top, chili, mustard, onion...
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Old 09-11-2019, 12:18 PM   #17
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with mustard, relish, onions and ketchup.
Or
Chili and cheese
or
Beanies and Weinies (sliced up in Boston Baked Beans.)
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Old 09-11-2019, 12:25 PM   #18
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Zweigels natural casing pop open red hots and white hots, grilled over charcoal.

NO KETCHUP!!!!!!!

Mustard, chopped onions, and hot sauce (meat sauce), with dill relish optional.

Oh, and NO KETCHUP.
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Old 09-11-2019, 12:39 PM   #19
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I generally will spiral cut them and either grill or griddle them. When I skewer them I only score them in 6 or 8 spots. I almost always season with a bit of celery seed (not celery salt), so the spiral or scores help hold that. For natural cased dogs, i don't spiral or score.... I want that real 'snap'.





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Old 09-11-2019, 12:42 PM   #20
thirdeye
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Quote:
Originally Posted by FattyMac View Post

Costco dogs and/or polish prepped with one of these, cooked on the gasser and placed into a cheap white bun with mustard, mayo, chopped onions, banana peppers and, yes, ketchup!
Great summer time eats for days by the pool with the little ones.
You are the master when it comes to sculpting a hot dog.
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Old 09-11-2019, 01:35 PM   #21
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When family visits, they bootleg the 3lb package of Sahlen’s hot dogs for us. I like kettle cooking hotdogs over charcoal, but also have been known to crank up the Gasser for convenience. Get a little char on them - won’t hurt them a bit. Then you need Weber’s horseradish mustard and minced white onion, on store label buns (not to big and thick, but enough to hold the condiments).

When we’re out of Sahlen’s, Hebrew National work in a pinch, cooked up the same way.
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Old 09-11-2019, 01:42 PM   #22
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Deep fried dogs (The Ripper) as served at Rutt's Hut in Clifton, NJ topped with their homemade green relish
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Old 09-11-2019, 01:45 PM   #23
FattyMac
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Quote:
Originally Posted by thirdeye View Post
You are the master when it comes to sculpting a hot dog.
They say that a magician never reveals his secrets
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Old 09-11-2019, 03:15 PM   #24
Mike Twangzer
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OMG .... just got back from the gym ..... Thanks to everyone who shared. A lot of great comments/suggestions. No one way ... more to try out again. I've gas grilled ... flat topped... boiled .... char grilled ... haven't fryed ..... will have to experiment a bit more in depth .... Different brands of dogs taste/look different depending on they way they're cooked .

I'm not even going to ask about toppings ......
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Old 09-11-2019, 03:18 PM   #25
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Those from the Chicagoland will get it, those from elsewhere, not so much. Here we take dogs dead serious, in fact, the hometown favorite offers HDU = Hot Dog University, you can actually go to school to learn how to (among other things) properly make a hot dog. Les you think I'm joking:
https://www.viennabeef.com/behind-th...our-program-1/

For me, I'm a traditional guy:

Steamed Vienna brand hot dog
Steamed S. Rosen brand poppy seed bun
Vienna brand Mustard
Onions
Vienna brand (Chicago style) relish
Vienna brand sport peppers
Celery salt
Tomato spear
Pickle wedge

The "old school" hot dog stands take the dressed hot dog, throw it on paper then fries on top, wrap and serve.
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Old 09-11-2019, 03:30 PM   #26
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Ballpark Franks Cooked on gasser or over charcoal Cooked till it has some char and is split
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Old 09-11-2019, 05:01 PM   #27
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Pretty much anyway...prefer grilled with a lil char...or split and fried. Mustard...kraut are my fav condiments.

And always good at the turn on the golf course.
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Old 09-11-2019, 05:11 PM   #28
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Grilled with decent char. Natural casings are required. Must have that snap. Sahlen’s is really the best answer here.

Also, why would I have hotdogs unless I have hotdog buns? No hotdogs rolled in a slice of bread.
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Old 09-11-2019, 06:18 PM   #29
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I also like them cooked over hot charcoal, and natural casings are a must.

I also cook a combination of white hots and red hots each cook.

I prefer Sahlen's natural casing or Hoffman's natural casing for reds, Hoffman's or Zweigel's for whites.

I like them with pickled onions and mustard, or an onion relish with a spicy catsup (Stonewall Kitchen).


But I'm also a sucker for a water dog (boiled), but only if it's a Sabrett wit Sabrett onions in sauce.
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Old 09-11-2019, 06:40 PM   #30
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Sechrist Brothers smoked skinless dogs. Pheeeww weeee tasty! I usually make them over charcoal or pellet for a touch more smoke flavor. They usually get loaded up with chili, cheese, onion and mustard, but they are darn good plain too.

https://sechrist-bros-meats.myshopify.com/
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