Boiling Hotdogs

JUST GOT INTO THE HOTDOG VENDING BUSINESS AND WOULD LIKE TO KNOW IF ANYBODY OUT THERE HAS A GOOD LIST OF ITEMS THAT NEEDS TO BE IN THE WATER WHILE THE DOGS ARE BOILING.
THANKS 3FFAAC.

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Beer!
And Chicago Style Dog once suggested, and an idea I love, is tossing a smoked sausage in there to add flavor to the water!

A buddy with a dog cart available for parties, picnics, etc. (not a professional dog man) says to put a tablespoon of white vinegar in the water. I've had his franks and they were good. I also tried it at home and didn't see any difference compared to my usual boiled dogs.
Maybe try it at home; can't kill you.

What shouldn't be in the water is bubbles. I'm a grilled-dog man myself, but I've eaten tons of dirty-waters. If you boil your dogs you're gonna have tough flavorless tubesteaks. Hot water, not boiling water, is what you want.

i aways put an equal teaspoon granulated garlic (not powder, it cakes up and makes the pan unappealing to the customer)bring to a boil for about 1 min. put in dogs turn off heat and add teaspoon of white vinegar(keeps hot dogs from turning brown in water after 30 min)people love em .

I've always wondered what that orange-ish stuff the dogs soak in at Nick's Nest is.

Would anyone recommend a few cloves of garlic rather than the granulated?

I once worked for a Raleigh, NC hot dog shop that sold a lot of hot dogs. When the shop first opened, the owner insisted on using "red-hots" or dyed franks which were simmered in plain water on a steam table. The color faded and the dogs got soggy. His answer to both quality issues was to replace the water with pure lard. The red color stayed bright, sogginess was minimized and the lard improved the flavor of an otherwise nondescript dog. The other secret was steaming the buns. He used a dowel (originally a wooden spoon handle) to put on mustard.

quote:

Originally posted by Scallion1

What shouldn't be in the water is bubbles. I'm a grilled-dog man myself, but I've eaten tons of dirty-waters. If you boil your dogs you're gonna have tough flavorless tubesteaks. Hot water, not boiling water, is what you want.

That's very good advice. My favorite way to cook my Hebrew-Nationals at home (no BBQ grill available to me)is to boil the water, put in the dogs, cover, turn off the heat, wait 5 minutes.

quote:

Originally posted by trolasater

I once worked for a Raleigh, NC hot dog shop that sold a lot of hot dogs. When the shop first opened, the owner insisted on using "red-hots" or dyed franks which were simmered in plain water on a steam table. The color faded and the dogs got soggy. His answer to both quality issues was to replace the water with pure lard. The red color stayed bright, sogginess was minimized and the lard improved the flavor of an otherwise nondescript dog. The other secret was steaming the buns. He used a dowel (originally a wooden spoon handle) to put on mustard.

I dont know. that sounds kinda gross using lard.. to each their own I guess...

quote:

Originally posted by 2 FIREMAN AND A CART

JUST GOT INTO THE HOTDOG VENDING BUSINESS AND WOULD LIKE TO KNOW IF ANYBODY OUT THERE HAS A GOOD LIST OF ITEMS THAT NEEDS TO BE IN THE WATER WHILE THE DOGS ARE BOILING.
THANKS 3FFAAC.

Where you setting up at?....