Hot Dog Question

buccaneer · 11-23-2012, 07:47 PM

Okay, a friend asked me to smoke some franks for her.
I was unpacking and the baguette caught my eye so I thought what the heck, I don't like hot dog franks, never have, but what I like less is not liking something popular so I'll give it a go.
I sliced up a tomato and a quarter red onion and fried them with a mixture of Mexican spices my friend Boshizzle sent me.
I mixed Ancho, guajillio, De Arbol and chipotle and some Jalapeno powder too.
Now, I have to explain that the pics I've seen and descriptions I've read, the Aussie hot dog sausage is a vastly inferior product the the American originals.
Yours sound great, but ours are pathetic.
There is no such thing as a 'pop' when you break the casing, ours pop like this

and that is what I want to know?
Is it just me and my lack of knowledge on how to coock them?
I put them in a pot of cold water and brought them to a gentle simmer, held them at a simmer for about ten minutes and pop, two out of three exploded.
How are you supposed to cook these things?

The sauce was good but I still dislike the sausage, yet I would like to know how to cook them just in case I have a stroke and forget that I hate them.

LMAJ · 11-23-2012, 07:50 PM

Some folks grill them. They are all ready cooked so you really just need to warm them up. Once the water boils you peobably only need a couple minutes.

Soybomb · 11-23-2012, 08:16 PM

I think the secret to a hot dog is treating it as the comfort food that it is. You can't make a silk purse out of a sow's ear. I don't know what you did to that hot dog. Its a hot dog. I grew up eating them on lousy cheap buns that would sometimes stick to the roof of your mouth with a squeeze of crummy yellow mustard and maybe some melted kraft on them. They weren't great food but they bring back fond memories of childhood and sometimes I miss them.

If I wanted an actual good sausage type thing, I'd look toward brats and the like. Ymmv.

neuyawk · 11-23-2012, 08:22 PM

Actually up north here we got places that fry the hotdogs tip they rip apart like yours did

Maybe poke some holes in the casing so the excess liquid just drains out instead of steaming inside?

If your dog is very cheap filler heavy, they probably swell with the water and will rip the casing when boiled. Probably best to just grill them. The fillers are basically starch so it's pretty likely that they swelled with the liquid/steam

1MoreFord · 11-23-2012, 08:44 PM

I don't think there is anything that is more improved by grilling over charcoal than the humble hot dog.

Gasser's don't do much of anything for them

but charcoal is another story.

tortaboy · 11-23-2012, 08:45 PM

Make some slashes across the top and grill em

Titch · 11-23-2012, 08:52 PM

You could make your own then grill them as mentioned.
natural casings tend to hold together.

cheers.
Titch

Boshizzle · 11-23-2012, 08:58 PM

An Aussie chili dog? I like it!

Where I live, our dogs are fully cooked much like bologna. All we do is heat them up in boiling water, fry them, microwave them, or grill them. They will swell and split a little on occasion but not all the time.

chicagokp · 11-23-2012, 09:15 PM

Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.

If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.

buccaneer · 11-23-2012, 09:16 PM

I don't eat sausages very often, not happy with the current state of commercial/butcher sausages.
I do make my own when I just must have sausages but it is a fiddly business by hand.
Thanks for all the suggestions, I think I will smoke/grill the remainder and give them to a friend who will appreciate them.

I DO like our sausage dogs we have downunder, I usually make sausages when I have to have some of those, or curried sausages also is something I crave every now and then.
I think I am over hot dogs tho.

code3rrt · 11-23-2012, 09:17 PM

I must be really hungry right now. There are all these threads of all the delicious Turkey and stuffings and gravies and deserts that are making my mouth water and my stomach growl............and then ther's this thread about the humble hot dog, and it has the same effect, LOL. It all sounds good!

buccaneer · 11-23-2012, 09:19 PM

Quote:

Originally Posted by chicagokp

Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.

If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.

Bro, they are nowhere to be found downunder that I have seen or heard of!
Ours are red rubbery casings with pork snout and unmentionables paste inside.

I would bang down on one of those if I ever get the chance, no doubt!

buccaneer · 11-23-2012, 09:21 PM

Sausage dog Aussie style

MisterChrister · 11-23-2012, 09:24 PM

Quote:

Originally Posted by chicagokp

Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.

If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.

I'm thinking Portillo's......be right there!!!!!

chicagokp · 11-23-2012, 09:27 PM

Quote:

Originally Posted by MisterChrister

I'm thinking Portillo's......be right there!!!!!

Funny. I like Portillos but they don't char them. I always get the Maxwell St Polish with mustard and grilled onions when I am there.

11-23-2012, 07:47 PM	#1
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Hot Dog Question Okay, a friend asked me to smoke some franks for her. I was unpacking and the baguette caught my eye so I thought what the heck, I don't like hot dog franks, never have, but what I like less is not liking something popular so I'll give it a go. I sliced up a tomato and a quarter red onion and fried them with a mixture of Mexican spices my friend Boshizzle sent me. I mixed Ancho, guajillio, De Arbol and chipotle and some Jalapeno powder too. Now, I have to explain that the pics I've seen and descriptions I've read, the Aussie hot dog sausage is a vastly inferior product the the American originals. Yours sound great, but ours are pathetic. There is no such thing as a 'pop' when you break the casing, ours pop like this and that is what I want to know? Is it just me and my lack of knowledge on how to coock them? I put them in a pot of cold water and brought them to a gentle simmer, held them at a simmer for about ten minutes and pop, two out of three exploded. How are you supposed to cook these things? The sauce was good but I still dislike the sausage, yet I would like to know how to cook them just in case I have a stroke and forget that I hate them. __________________ Hold my dang beer...

11-23-2012, 07:50 PM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Some folks grill them. They are all ready cooked so you really just need to warm them up. Once the water boils you peobably only need a couple minutes. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-23-2012, 08:22 PM	#4
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	Actually up north here we got places that fry the hotdogs tip they rip apart like yours did Maybe poke some holes in the casing so the excess liquid just drains out instead of steaming inside? If your dog is very cheap filler heavy, they probably swell with the water and will rip the casing when boiled. Probably best to just grill them. The fillers are basically starch so it's pretty likely that they swelled with the liquid/steam __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

11-23-2012, 08:44 PM	#5
1MoreFord Babbling Farker Join Date: 03-14-05 Location: Central Arkansas Name/Nickname : Joe	I don't think there is anything that is more improved by grilling over charcoal than the humble hot dog. Gasser's don't do much of anything for them but charcoal is another story. __________________ Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components

11-23-2012, 08:58 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	An Aussie chili dog? I like it! Where I live, our dogs are fully cooked much like bologna. All we do is heat them up in boiling water, fry them, microwave them, or grill them. They will swell and split a little on occasion but not all the time. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-23-2012, 08:16 PM	#3
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	I think the secret to a hot dog is treating it as the comfort food that it is. You can't make a silk purse out of a sow's ear. I don't know what you did to that hot dog. Its a hot dog. I grew up eating them on lousy cheap buns that would sometimes stick to the roof of your mouth with a squeeze of crummy yellow mustard and maybe some melted kraft on them. They weren't great food but they bring back fond memories of childhood and sometimes I miss them. If I wanted an actual good sausage type thing, I'd look toward brats and the like. Ymmv.

11-23-2012, 08:45 PM	#6
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	Make some slashes across the top and grill em

11-23-2012, 08:52 PM	#7
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	You could make your own then grill them as mentioned. natural casings tend to hold together. cheers. Titch

11-23-2012, 09:15 PM	#9
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear. If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill. __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

11-23-2012, 09:16 PM	#10
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	I don't eat sausages very often, not happy with the current state of commercial/butcher sausages. I do make my own when I just must have sausages but it is a fiddly business by hand. Thanks for all the suggestions, I think I will smoke/grill the remainder and give them to a friend who will appreciate them. I DO like our sausage dogs we have downunder, I usually make sausages when I have to have some of those, or curried sausages also is something I crave every now and then. I think I am over hot dogs tho. __________________ Hold my dang beer...

11-23-2012, 09:17 PM	#11
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	I must be really hungry right now. There are all these threads of all the delicious Turkey and stuffings and gravies and deserts that are making my mouth water and my stomach growl............and then ther's this thread about the humble hot dog, and it has the same effect, LOL. It all sounds good! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

11-23-2012, 09:21 PM	#13
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Sausage dog Aussie style __________________ Hold my dang beer...