Grilling dogs instead of simmer in South Texas

How many of you folks who have stands only grill their dogs? What does it take to grill one, about 30-45 seconds?

I'm thinking about my future cart and being in South Texas where it is pretty hot 90% of the time, I'm thinking about an all grill - no simmer/boil operation. I figure when business is slow I can just turn off the burner so the cart doesn't get so hot. I'd like a charbroil on one side and a flat grill on the other. I will still have a steam table in the middle but won't use it unless specificly needed.

I appreciate everyone's advice regarding the pros and cons of my idea. Does this make sense or am I missing something.

And, who makes a good cart with a grill and griddle? From what I've seen on the net, all the grills look about the same.

Thank you

Nobody grills their dogs?

I just remembered something.

At the Chicago Style joint I frequent, the owner simmers them first and THEN sticks them on the grill if someone requests it. So my original post regarding grilling for 30-45 seconds is in error.

I guess I'll find out when I get my cart.

I know nothing about hot dog carts, but good luck!

plb in N. TX

I'm not a professional foodie (though I've had lots of eating experience in the last many decades), but it seems practical to me to simmer first, then grill. Sometimes I even prefer a boiled dog for a change.

Related question: When I lived in Texas more than 50 years ago, the hot dogs were dyed bright red. Are they still that way?

The best hot dog there ever was, The Hot Dog of Realm, at Syd's in Newark, N.J., and then in Union, N.J.---a Best Provisions (Newark) all-beef, natural casing, 5-to-a-lb. frankfurter---was boiled/simmered first, and then finished on a charcoal grill.

The Bear

I recently did a amall Gig where I used my BBQ Grill, What I did was on the one side I put a pot of water and started by Boiling my dogs. Then when some ordered one, I grilled it to pot burnt marks on dog. But I love the idea of a cart with water pan in middle and a grill on one side and a flat grill on other. to me that would be a very versitile cart. CBB in PA

Theres a guy in town here that simmers his dogs first, then throws them on the grill for a short but to get the grill marks. He sells Vienna beef 4/1. And let me tell ya, its delicious. Also, he has a canned chili sauce that was really good. I don't believe the locals allow for anything home made so he had to buy pre-made chili.

I know I'm probably stupid, but considering the fact that hotdogs are already cooked, why would one simmer them and then grill them? Of course I can't help asking something else, as well. Why on Earth would anyone want to boil a hotdog?

quote:

Originally posted by Michael Hoffman
I know I'm probably stupid, but considering the fact that hotdogs are already cooked, why would one simmer them and then grill them? Of course I can't help asking something else, as well. Why on Earth would anyone want to boil a hotdog?

Michael,
I couldn't agree more. Many people boil ribs then throw them on a grill to add some charing and or smoke. But on all accounts you have to look at the way we make chicken soup, you boil the chicken until the nutrients (taste) are no longer in the meat but instead are in the broth. So you should never boil ribs unless your making rib soup. Although I'd hope hot dog people are really only talking about simmering hot dogs so they are up to temp, but I don't know if that's the case, or not.

Jack

Boy Jack, I don't think I've ever heard of anyone boiling ribs. Sounds like a horrible thing to.

quote:

Originally posted by Michael Hoffman

Boy Jack, I don't think I've ever heard of anyone boiling ribs. Sounds like a horrible thing to.

Your putting me on right? See below from the BBQ forum:


Originally posted by doggydaddy
It seems to me that the style of BBQing ribs and the term BBQ has gone through an evolution in about the last two decades. Smoking and the sauces, rubs and preparation has changed from how I first encountered them as a kid.It didn't matter what we put on them, as they were always pre-boiled in the oven in a covered roasting pan. I was doing this until the mid 90's. Even professionally I would do this, but at least I would put grill marks on them before doing this procedure. To me, BBQ meant cooking ribs with a BBQ sauce on top.
I married a girl from Memphis and she set me straight. I know better now. mark


Originally posted by baileysoriginal Sadly, I remember pork ribs being boiled then put into the oven swimming in some kind of barbecue sauce. Eew, I was glad we didn't have them often. These days we have baby backs with a light rub, occasionally sprayed with a liquid potion that's a secret, and then smoked to perfection.After they're taken off the grill they're sprinkled with Rendezvous seasoning. I wish we had them every week.

quote:

Originally posted by Michael Hoffman

I don't think I've ever heard of anyone boiling ribs.

You're in luck. There is one Tony Roma's in Ohio (Solon)
And they would love for you to try their boiled ribs !

quote:

Originally posted by Michael Hoffman

I know I'm probably stupid, but considering the fact that hotdogs are already cooked, why would one simmer them and then grill them? Of course I can't help asking something else, as well. Why on Earth would anyone want to boil a hotdog?

Simmer would be to thoroughly warm them thru to the minimum required temp of 140 degrees (some health department rule). Grill them for a little added taste and looks. You could heat the hot dog on the grill alone, but would take much longer (2 to 3 minutes).

quote:

Originally posted by No Talent

quote:

Originally posted by Michael Hoffman

I don't think I've ever heard of anyone boiling ribs.

You're in luck. There is one Tony Roma's in Ohio (Solon)
And they would love for you to try their boiled ribs !

I believe that they are actually "steamed" before finishing them up on a grill or in a salamander. (a TR manager told me about the steaming part)

quote:

Originally posted by MiamiDon
I believe that they are actually "steamed" before finishing them up on a grill or in a salamander. (a TR manager told me about the steaming part)

Same thing,if it ain't smoked it ain't BBQ.

As a kid,we never boiled ribs then put them on a grill.All we ever did was grill hotdogs and hamburgers.Ribs were baked first,to brown them,and then Kraft's or other bbq sauce brushed on and baked for another 30 minutes I guess. They were quite good,no swimming in sauce and always tender.

Where abouts in South Texas? Here in San Antonio it does get really hot.Why not say a gas grill? If charcoal, you have to have a place to keep it.

quote:

Originally posted by Dr of BBQ

quote:

Originally posted by Michael Hoffman

Boy Jack, I don't think I've ever heard of anyone boiling ribs. Sounds like a horrible thing to.

Your putting me on right? See below from the BBQ forum:


Originally posted by doggydaddy
It seems to me that the style of BBQing ribs and the term BBQ has gone through an evolution in about the last two decades. Smoking and the sauces, rubs and preparation has changed from how I first encountered them as a kid.It didn't matter what we put on them, as they were always pre-boiled in the oven in a covered roasting pan. I was doing this until the mid 90's. Even professionally I would do this, but at least I would put grill marks on them before doing this procedure. To me, BBQ meant cooking ribs with a BBQ sauce on top.
I married a girl from Memphis and she set me straight. I know better now. mark


Originally posted by baileysoriginal Sadly, I remember pork ribs being boiled then put into the oven swimming in some kind of barbecue sauce. Eew, I was glad we didn't have them often. These days we have baby backs with a light rub, occasionally sprayed with a liquid potion that's a secret, and then smoked to perfection.After they're taken off the grill they're sprinkled with Rendezvous seasoning. I wish we had them every week.

I wasn't kidding. I obviously missed that post.

quote:

Originally posted by No Talent

quote:

Originally posted by Michael Hoffman

I don't think I've ever heard of anyone boiling ribs.

You're in luck. There is one Tony Roma's in Ohio (Solon)
And they would love for you to try their boiled ribs !

Tony Roma's boils their ribs? I had no idea. I went to the one in Columbus once and the ribs were horrible. I never went back -- heck, I took bites from two or three of the ribs and left -- and they closed shortly after my visit. That was about 20 years ago.

quote:

Originally posted by UncleVic

quote:

Originally posted by Michael Hoffman

I know I'm probably stupid, but considering the fact that hotdogs are already cooked, why would one simmer them and then grill them? Of course I can't help asking something else, as well. Why on Earth would anyone want to boil a hotdog?

Simmer would be to thoroughly warm them thru to the minimum required temp of 140 degrees (some health department rule). Grill them for a little added taste and looks. You could heat the hot dog on the grill alone, but would take much longer (2 to 3 minutes).

I don't understand why a health department would require that something already cooked had to be heated to any particular temperature after it was cooked. I understand that a governmental abegcy would require something silly, but the reason for it baffles me.

Here is an idea;

First, boil the dogs in Shiner Bock beer, then grill them.

"Grilled Beer Dogs".

Be sure to use a skinless dog for this. John Morrell makes a "bigger that the bun" dog that would work good. Hey, they might sell great?

Be sure to have plenty of mayo in that part of Texas!

Oh, yep... I would use a gas grill. They make some real small ones.
Joe
Joe

quote:

Originally posted by Michael Hoffman
I don't understand why a health department would require that something already cooked had to be heated to any particular temperature after it was cooked. I understand that a governmental abegcy would require something silly, but the reason for it baffles me.

I would understand you being baffled, being a non-professional. Just because a meat is pre-cooked, there will always be rements of bacteria left during the thawing cycle. Add on a few hours in a holding bin waiting to be grilled and you have a health disaster on your hands.

My cart, called WOWDOGS, always starts with the thawed out Oscars in a boiling water/salt mixture and then is transferred to a holding tank of luke warm "dirty water". When ordered, I toss them on the grill for a quick minute or two to get some lovely char marks, and Voila: the perfectly cooked dog.

I then make my famous "California" dog--large bun, dog, sauerkraut, chopped raws onion, Mt Olive relish, Hunts Catsup and my Secret hot dog sauce. My customers can't get enuf of my California dogs!

quote:

Originally posted by wowdogs

quote:

Originally posted by Michael Hoffman
I don't understand why a health department would require that something already cooked had to be heated to any particular temperature after it was cooked. I understand that a governmental abegcy would require something silly, but the reason for it baffles me.

I would understand you being baffled, being a non-professional. Just because a meat is pre-cooked, there will always be rements of bacteria left during the thawing cycle. Add on a few hours in a holding bin waiting to be grilled and you have a health disaster on your hands.

As a baffled non-professional it never occurred to me that grilling a hotdog wouldn't do the job. The idea of boiling a hotdog, even one of those great Oscar Meyers, seems to me, as a baffled non-professional, to be a wonderful way to ruin food.

Wowdog, that California dog sounds great!

Michael, grilling a boiled dog works just fine. Some folks might even think they are a bit better than a dog that is only grilled. It sounds like Wowdog's customers like them boiled and then grilled.
Joe

Oh, I have actually done those grilled beer boiled dogs.
Joe

Essvee, they just know they want something that tastes good. They don't care how you do it. :~)
Joe

quote:

Originally posted by PapaJoe8

Wowdog, that California dog sounds great!

Michael, grilling a boiled dog works just fine. Some folks might even think they are a bit better than a dog that is only grilled. It sounds like Wowdog's customers like them boiled and then grilled.
Joe

That some folks like boiled hotdogs is a given. It just baffles me that anyone would want to eat a hotdog that hd been boiled. Then again, it also baffles me why anyone would put catsup on a hotdog.

Michael, I posted my "Nathen's boiled in Shiner Bock" recipe here somewhere. They were so tasty that they never made it to a bun! Just poke some holes in a Nathen's skinless, and boil. Shoot, I should have grilled them afterwards... Maybe next time.

I have boiled in beer, and then grilled, some Decker all beef dogs. They we a big hit at one of my family gatherings. The teen agers especially gobbled them up.
Joe

Hmmm, would you have to card folks if you sold "beer dogs"?

quote:

Originally posted by wowdogs

quote:

Originally posted by Michael Hoffman
I don't understand why a health department would require that something already cooked had to be heated to any particular temperature after it was cooked. I understand that a governmental abegcy would require something silly, but the reason for it baffles me.

I would understand you being baffled, being a non-professional. Just because a meat is pre-cooked, there will always be rements of bacteria left during the thawing cycle. Add on a few hours in a holding bin waiting to be grilled and you have a health disaster on your hands.

My cart, called WOWDOGS, always starts with the thawed out Oscars in a boiling water/salt mixture and then is transferred to a holding tank of luke warm "dirty water". When ordered, I toss them on the grill for a quick minute or two to get some lovely char marks, and Voila: the perfectly cooked dog.

I then make my famous "California" dog--large bun, dog, sauerkraut, chopped raws onion, Mt Olive relish, Hunts Catsup and my Secret hot dog sauce. My customers can't get enuf of my California dogs!

You lost me at the THAWED OSCAR DOG. It is so rare that a Hot Dog stand sells a quality dog. When it does it usually is successful.

In reply to the boiling ribs thing. That falls into #4 on my topic My 10 Commandments of Food. Do you Agree?

If you must cook ribs any other way than in the smoker. Paint them in molasses, then apply dry rub, wrap twice in foil, cook at 225 for 2 hours 45 minutes. Open foil and let come to room temp and finish on the grill with sauce...Russ

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=24115

Whops, boiling hot dogs is on that list. Russ, I guess you won't be trying my Nathen's Shiner beer dogs.
Joe