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Anyone make hot dogs 50's style?

BackYardRob

BackYardRob

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Joined
Mar 15, 2020
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Lewes, DE
Name or Nickame
Rob
I see that most BBQ recipes for hot dogs from the 50's involve a bath in BBQ sauce before serving, if not completely cooked in sauce. Does anyone do this? Going to give it a try at some point. I like them all kinds of ways, grilled, flat top, deep fried, boiled, steamed, baked, etc.. Who already uses the 50's method? I imagine a mild BBQ sauce with a touch of brown mustard. BTW: Hard to beat a dirty water dog and charcoal smoked pretzel from a NV street vendor!
 
Any love for spiral dogs?
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I forgot about spiral dogs. I tried them a year or two ago and they were pretty interesting. I used a costco dog, which seemed appropriate. The costco dogs are pretty good, for that style of spiced dog.

My favorite is the Koegel Vienna, cooked to a golden char on the grill.
 
SmokinEdge said:
I make my own dogs and they are delicious however you cook them.
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I"m hoping to get started trying my hand at sausage making again....and Hot Dogs are on my short list.

I watched a few videos from the Chud's BBQ guy and think I may use one of his recipes....

Do you have a home made hot dog recipe you would recommend?

Thanks in advance,

C
 
Here is my base recipe, you may need to adjust spices to tune it in for you.

Hot Dogs:
1 Kg pork
Salt) 15g
Cure #1) 2.5g
Paprika) 3g
White pepper) 2g
Mace) 0.5g
Onion powder) 1g
Gran garlic) 1g
STTP) 4g. (Sodium phosphate)
Ice water 1/4c

Meat can be 80/20 but 70/30 works as well
Grind meat through 1/4” plate mix spices then grind at least once through 1/8” plate or can go twice through 1/8”.

Some folks work in small batches through a food processor to emulsify. Some don’t.
I use a Champion juicer set up for meat and emulsify with it, looks like soft serve ice cream coming out.
 
gcs said:
Never heard of "50's" style hot dogs....and I'm from the 50"s, lol

We just boiled or grilled them...
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I only call them 50's dogs cause I saw them in the "50's BBQ Compendium" I got from this site, really cool! They are most often cooked right in a BBQ sauce, or cooked ahead and dropped in a BBQ bath. The dogs are whole, fork poked, slit cut, cut in half. Don't recall seeing the spiral method there, but doesn't mean it isn't. LOL! I was just wondering if anyone does the BBQ bath gig. I'm still going to try regardless for my own knowledge.
 
SmokinEdge said:
Some folks work in small batches through a food processor to emulsify. Some don’t.
I use a Champion juicer set up for meat and emulsify with it, looks like soft serve ice cream coming out.
Click to expand...
1h97gQV.jpg


I fought the emulsification battle for years 🔺, then a German butcher suggested a double fine grind and I've never looked back 🔻.

nFQuSNC.jpg
 
thirdeye said:
1h97gQV.jpg


I fought the emulsification battle for years 🔺, then a German butcher suggested a double fine grind and I've never looked back 🔻.

nFQuSNC.jpg
Click to expand...
Yes. A few different ways to go about it but yes I also mentioned the double 1/8” grind. I’ve done that and it is satisfactory. Nice looking dogs btw.
 
I love 'em all kinds of ways. Maybe it's my north Jersey roots, but simple is always best - Simple roll, just a condiment or two, and that "snap" of a dog, like Sabrett's or original Nathan's. It's a friggin hot dog after all. Pass me a couple, and a bottle of beer, and turn up the baseball game.
 
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