marinated hot dogs

Actually found this article that mentions Grote & Weigel (a very good quality hot dog)...
 
  http://www.patriotledger.com/lifestyle/x1373190059/Quincy-man-makes-hot-dogs-considered-best-in-the-nation

Dr of BBQ


First of all this post should have been in the Hot Dog forum.
But that said what are you people smoking?
Russ wrote: If simmering doesn't enter the Hot Dog then why do they plump. 

Russ they plump because they are heated and water (juice) expands when it turns to steam or even if it is just heated, and confined. 

Off topic but water also expands when it’s temperature drops below 4 degrees Celsius.  



Now that said inject or marinate a Hot Dog????

Why in the world would you try and marinate or inject a hot dog? Why not just buy a better hot dog to begin with? Or at least one you liked just as it is?  
Any company that makes a decent hot dog or sausage works for years to come up with a spice mixture that they think people will like.

Brands like, Vienna Beef, National Deli, Dietz and Watson, Best's Kosher  (Now Dead), Nathan’s, Kent Quality Sausage, (my favorite), Ball Park (UGH), Block and Barrel, NuWay hot dog, Klement's, Usinger's, Hebrew National, Sabretts,  all have different tastes why would you try and change, or mask them. 

And if you could manage to hide those brands individual traits and tastes what kind of dog would you tell your customer you were selling?

Not to mention the fact that if you’re working off a cart some health departments may not allow marinating or injecting.

And then add the labor and expense plus the time involved while you’re waiting for your most recent batch of Mad Scientist Hot Dogs to absorb your most recent mixture of Goat Cheese, and 1787 Chateau Lafite. LOL


I can’t imagine trying to marinate or inject a hot dog. 

When you brine, marinate or inject a cheap piece of meat (pork Shoulder)  your trying to add flavor or liquid, for a long cook. 

But hot dogs are cooked already. I guess I’m missing something here. Just my humble opinion and posted with all due respect

Dr, I agree however the guy wanted a way to change the flavor, I gave him a way!

I tried a cajun marinade (water, Tony's and Bacon salt (yum)) for about 24 hours (I know Doc, but in theory it sounded like a fun idea!) No discernible difference in taste, color, texture.  

Dr of BBQ

 Why in the world would you try and marinate or inject a hot dog? Why not just buy a better hot dog to begin with? Or at least one you liked just as it is?  
 

This about sums it up as well as can be said. Why mess with perfection?

Now if you Chicken Fried a hot dog... that's a different story. (...and a long one. My 14 yo daughter decided to get creative on a State Fair of Texas weekend - this year? Fried butter... yuck!)

waydeg

Dr of BBQ

Why in the world would you try and marinate or inject a hot dog? Why not just buy a better hot dog to begin with? Or at least one you liked just as it is?  

This about sums it up as well as can be said. Why mess with perfection?

Now if you Chicken Fried a hot dog... that's a different story. (...and a long one. My 14 yo daughter decided to get creative on a State Fair of Texas weekend - this year? Fried butter... yuck!)

A Chicken fried hot dog is something like I had in my mind to experiment with...AT HOME for fun only. More like a beer batter playing off corn dog concept but more like onion rings. That gets me thinking until I get to the point when the Italian part of me says....Fagettaboutit!

I once brushed jerk seasoning on a hot dog just prior to grilling.  The resulting dog was spicy and flavorful, but too salty. Flavor probably sat on top rather than penetrated the dog. Didn't think is was worth  making a no salt jerk rub to retest.

CCinNJ


I agree for the most part about most marinades and certainly avoiding the attempt at injecting liquid into hot dogs. I saw this article recently and I wondered if some have actually tried to marinate bland hot dogs in beer and the results. I do not like beer so maybe somebody else will experiment on a rainy day...
 

I've tried marinating and grilling, but what worked best is braising the hot dogs in beer / onions / aromatics, etc- at a low temperature for about an hour, the flavors really got in there.. topped with saurkraut cooked alsatian style (with similar ingredients as above) and some french whole grain mustard, it was delicious.

Keep in mind I did this in a restaurant kitchen where all these ingredients were on hand.. not necessarily meant for a street vendor.. although with the street food trend in NY and LA and wherever else a high-end hot dog truck may be in order.

Thanks Hawk!!

hkrall

CCinNJ


I agree for the most part about most marinades and certainly avoiding the attempt at injecting liquid into hot dogs. I saw this article recently and I wondered if some have actually tried to marinate bland hot dogs in beer and the results. I do not like beer so maybe somebody else will experiment on a rainy day...

what worked best is braising the hot dogs in beer / onions / aromatics, etc- at a low temperature for about an hour,

What makes up the "Aromatics, etc"?????

http://www.seriouseats.com/2009/09/hot-dog-of-the-week-beer-marinated-chili-dog-philidelphia-pennsylvania.html

What makes up the "Aromatics, etc"?????

Onions, Garlic cloves, bay leaves, thyme sprigs, whole peppercorns, coriander seeds, mustard seeds, dry chilis, celery seed. maybe even juniper berries and cloves (but go easy on the cloves)
you can mix and match, or go simpler (just onion/garlic/peppercorn/bay leaf would prob work) Similar to what they would call a "court boullion" in a french kitchen but with beer.

http://en.wikipedia.org/wiki/Court-bouillon

I take Nathan's skinless dogs, poke some holes w/ a fork, and slow boil them in Shiner Bock beer. I love em. A nice blend of New York and Texas. :~)
Joe