Drawing a conclusion about Kobe beef hot dogs from one purchase of one brand from an unknown manufacturer seems a bit iffy, at best.
Imagine someone who was brought up on beef, pork and veal mix hot dogs trying one unknown 100% beef hot dog such as a Ball Park, and deciding that 100% beef hot dogs were over-rated.
I think what you must do is try all of the brands and styles in the Northeast, and then report back to us.
That said, I have always been puzzled about the promotion of Kobe beef hamburgers and hot dogs. The point of Kobe beef, if I understand it correctly, is that it has a higher degree of marbling than that of traditional American steers. This should make it more tender and flavorful. The ground meat in hot dogs and hamburgers is tenderized by the grinding, so that point is moot. One can add as much fat as desired to the hamburger or hot dog, so the contribution of more fat is also pointless.
If the promoters are correct that the Kobe beef hot dog or hamburger is more flavorful than the lower-cost equivalent, the only way that I can think of that it would be so is if the Kobe beef fat is more flavorful for some unknown reason.
It also is my understanding that the use of the term "Kobe" is not well regulated.
I had a $12.95 Kobe beef 1/2 pound hot dog twice at a local bistro, and I liked it a lot, but I think that it may have just been that it was a very high quality sausage, very well prepared and presented. I still just don't know about the Kobe ground meat thing.
<message edited by MiamiDon on Sat, 04/25/09 2:03 PM>