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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, 08:36 PM   #31
Take a breath!
Join Date: 01-01-09
Location: IE California

Recently cooked A lot of dogs for a A lot of people, good quality all beef 1/4 pounders on a gas grill. About a third of the people were concerned about the char on the skinless dogs. Sucks for them, cause I was cooking full blast, highest heat, and I was really in the weeds, and the dogs were only semi-thawed! I'd rather hear people bitch about char on their hot dog than find out next week that a whole herd of people got sick, and I was the common denominator.

And, oh by the way, haters, I like dogs all ways, but a favorite is with Catsup and Thousand Island Dressing with chopped onion. Yeeeah Boy! Dave
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Old 09-11-2019, 08:47 PM   #32
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Join Date: 05-28-14
Location: Streamwood, IL

Being from Chicago, I'm partial to dirty water dogs & char dogs. Although those Sonoran dogs look pretty good as well. But whatever you decide to cook, make sure it's an all beef dog.

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Old 09-11-2019, 10:04 PM   #33
Babbling Farker
Join Date: 12-31-09
Location: Hernando,MS

ANY AND EVERY WAY,as long as it is a good,quality dawg.I like them dressed many different ways also,depending on the mood I am in.
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Old 09-12-2019, 05:13 AM   #34
Knows what a fatty is.
Join Date: 05-15-19
Location: NE WI
Name/Nickname : Mark

i prefer a more "sausage like" dog like those made by Schweigert or Salmon's (wi/midwest only?) and done either on grill or an open fire. condiments and additions vary but sometimes i add (gasp!) ketchup or bbq sauce.
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Old 09-12-2019, 06:43 AM   #35
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Join Date: 08-23-14
Location: Greenbrier, AR
Name/Nickname : Franklin

I have to admit I cringe a little bit every time I see that scene.

anybody got the skills to embed the video? I couldn't figure it out.
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Old 09-12-2019, 07:16 AM   #36
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Join Date: 05-08-14
Location: Pensacola, FL
Name/Nickname : Ken

Ball Park all beef spiral dog over charcoal, just the beginning of char on it.
Served up with ketchup, sometimes salsa and cheese or chili, cheese and onion.
Weber Performer w/gas ignition and rotis; Weber Q300; UDS; Mini-WSM(SJS)
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Old 09-12-2019, 07:59 AM   #37
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Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA

I love all dogs...

I HATE it when the bun becomes unhooked at the back and you end up with 2 pieces of bread instead of a bun. Another major problem with todays dogs is the incredible amount of salt in them. I use salt on everything but find the sodium level in hot dogs distasteful (see what I did there?)
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Old 09-12-2019, 12:36 PM   #38
Is lookin for wood to cook with.
Join Date: 11-26-16
Location: Fort pierre, SD

Best hot dog chili recipe?
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Old 09-12-2019, 01:11 PM   #39
is one Smokin' Farker

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Join Date: 07-22-13
Location: Old Church, Virginia

What about like this, remember when demi more was hot :) hot dog about 4:47
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Old 09-12-2019, 01:21 PM   #40
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Join Date: 02-02-11
Location: The Rehab Riviera, CA
Default It’s All About The Meat

It’s hard to find a great hotdog out here in the West. Sabrett natural casing that gives the snap is hands down the best followed by Hebrew National and Nathan’s. Grilled on the flat top is preferred. As long as they are not burnt or overcooked, all is good. It’s all about quality. I once asked a nice Jewish man behind the counter why his deli meat was so expensive? He had a simple answer, “It’s Quality”.

Pinks serves up an awesome dog. They won’t say their source but I think they might be outsourced Sabretts.

Like Fat Jack’s in Studio City says “Best Meat In Town. If You Can’t Eat It, Beat It”.
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Old 09-12-2019, 02:21 PM   #41
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Join Date: 11-18-14
Location: LBNY

I get my dogs from my butcher and they are great. Ruined everything else for me and also nathan's cooking dogs all different ways.
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Old 09-12-2019, 03:34 PM   #42
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Join Date: 01-29-17
Location: Waconia, Minnesota

I like all dogs, Ambassador, crappy cheap ones, Hebrew, Nathans, any and all condiments. Don't care, I'll eat em! I tried the Slawsa on my dogs and it was good, but gives me heart burn. Foot longs at the State Fair with raw onions and mustard are pretty farkin good.
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Old 09-12-2019, 04:05 PM   #43
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Join Date: 12-12-14
Location: Pingree, ND

I'm not picky at all, and enjoy all sorts of toppings. But lately I have been favoring a jumbo all beef Nathans and plain fresh white bun. Nothing else! Never thought there would be a day I don't put at least mustard on a dog.

Prefer lightly grilled or griddled, but have been known to wrap in a wet paper towel and microwave when I'm really in a rush.
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Old 09-12-2019, 04:21 PM   #44
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

I've met very few hot dogs I don't like - I just like some better than others, but probably dislike none.

campdude and I have cooked literally thousands of hotdogs over the years at an annual event. We've learned that moisture is key, and when you're grilling or smoking bazillions of them, they profit from a little time in simmering water first, and water spritzes while holding in the cambro. Some people only want them burnt, other people don't want any char, and there's everything in between.

My favorite might be the Kogi dog - I believe they use Hebrew National and there's a bunch of stuff on it like cheese, kimchi, sriracha, etc. Very, very farking good and I've eaten literally hundreds of them. Not sure if this recipe is accurate, but it should give a pretty good idea of what's going on:

Oh - and howdy Mike! Hope all is well over there!
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Old 09-12-2019, 04:42 PM   #45
is One Chatty Farker

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Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William

Nathan's is all I buy. I like them Chicago style but I also like to smoke them indirect and let them cool overnight. I eat them like a beef stick snack.
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