Will this Work ???

We are semi retired and starting a concession trailer to sell hamburgers, hot dogs and brawts at auctions, craft shows and car shows.

I will be grilling outside under a small canopy and my wife serving inside. I want to boil the dogs then put them on the propane BBQ grill for the marks and to hold them. What if I buy one of these propane 'turkey' fryers, fill it with water and boil them in it, using the basket to take them in and out.

How long should you boil a dog and can you 'over' boil one? Sorry if my questions seem dumb but I'm new to this. Any suggestions or ideas on setting up and running a trailer. If most of the cooking is done outside, what will I need inside.

Also what is the best way to keep the hot dog and hambuger buns soft and warm. I hate cold hard buns. Thanks.

Mike S

Hey Konnie,
I read your post in the Restaurant Pro's forum as well. You mentioned you had a grill. For me the best way is to keep the dogs hot in the boiler and then grill to order. I do it that way because I carry a pretty large variety. And although it may take a minute or two longer people will wait...well cause their good. You may not need to do em up to order if your menu isn't so diverse. Do not...over fill your boiler first few times out. I had a lot of hot dog stew the first few weeks, cause you ain't gonna want to sell what's left in the boiler the next day. At least I hope your not. It doesn't take too long to heat em up in there and then finish em on the grill like mentioned in the other forum. If your flame is high enough and the dogs are already hot from the boiler, it will take less than a minute to "char" the thing and serve it. Try not to leave stuff in the boiler for more than a couple of hours if possible. Get yourself an instant read thermometer and try and keep the boiler at about 180 degrees. This keeps em hot without actually boiling them. As for your rolls, I use a steamer with a clean bar towel in the bottom. You may not need to keep the steamer going all the time. Try not to let it boil dry and not get the water level too high as the rolls will get soaked. A bit of practice and all this common sense stuff will be second nature to you. Good luck, and keep us posted as to how it goes.

Thanks Biker Jim:

You mean when people talk about boiling dogs, they are actually only bringing them up to 180, not boiling, right. Just keep my turkey fryer at 180 all the time ? I like my dogs boiled but at home, when I boil them they will split open and I didn't want them doing that at a concession site. Thanks a lot. It's great that there are others like yourself to help us newbies out.

Mike S.

quote:

Originally posted by konnie

Thanks Biker Jim:

You mean when people talk about boiling dogs, they are actually only bringing them up to 180, not boiling, right. Just keep my turkey fryer at 180 all the time ? I like my dogs boiled but at home, when I boil them they will split open and I didn't want them doing that at a concession site. Thanks a lot. It's great that there are others like yourself to help us newbies out.

Mike S.

Yes. Boiled dogs only means boiled when the health department is there. It usually means simmered dogs.

Hi konnie- I mentioned recently that a chef buddy of mine, trained at the CIA (Hyde Park, NY), was assigned to MAKE dogs. From scratch. He says boiling is good because it removes the sodium. So, if that is right, then you might want to change the water often. Maybe have a 2nd pot of fresh water ready when the 1st one needs to be dumped. Right? Grill marks are always good. What about keeping a little hibachi fired up with charcoal, would that be cheaper than butane?
-Scott Lindgren

Boil em till they float!, then theyre done, learned that here and it works great. Maybe put em in a steam tray, then grill?

Chili Man says DO NOT BOIL DOGS! All that stuff that boils to the top of the water is flavor. I steam mine in a pan (just a few tablespoons of water, let the dogs sit in the moist heat) then grill them, the dogs and your customers will thank you.

For those who do boil, I am sorry to put down your method, but I have eaten at boil joints and non-boil joints and that's where my allegence lies.

I'm with Chiliman on this one.. Yet there is controversy on the proper method. Considering a hot dog is pre-cooked, all you actually need to do is bring them to serving temperature. Seems boiling would do no more then continue the cooking process and start removing the flavor.
Kent Quality Foods (who makes dog's for commercial use such as ballparks, theaters, etc) suggests on their website that you bring the water to a 'soft boil' then add the dogs. http://www.kentqualityfoods.com/cooking.htm