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
<message edited by Dr of BBQ on Fri, 10/9/09 1:02 AM>