marinated hot dogs

I am posting this here because I believe it would be a restaurant item. Has anyone ever tryed marinating hot dogs to give them a different flavor? I know this may be blasphemy for some but just an idea I was tossing around.

Marinating them in what?

I was thinking of beer braising then putting em on the char grill but haven't gotten around to that.  Not sure marinating would do u any good

Hello All,
I can see them marinated  in a bar-b-q sauce, or something
with a ketchup base on first thought.
But then I could see them gently cooked with onions
or sauerkrat  or whatever.
An interesting idea.  If you try it, update us.
Take Care,
Fieldthistle

A true time invested marination process free from the heat of any cooking element will most likely hinder the  final result more than any benefit. Anything with sugar will make the hot dog quicker to burn. Most other often used items for marinades will discolor the hot dog if left to marinate with plans to serve as a hot dog on a bun...not a covered dish including hot dogs.

I didn't think hot dogs absorbed flavor like sausages. When I have had them in sauces the flavor is on the outside of the dog.

Lum's used to cook 'em beer & people raved

You can grill them first then braise them. It works very well with brats I am sure they would take in flavor. If simmering doesn't enter the Hot Dog then why do they plump. Simmering in Beer definately adds flavor...Russ

Do you marinate the hot dogs or sausages in beer before simmering grilling etc.?

I actually do it the other way around. I grill them slowly without breakage then simmer in a beer, onion, pepper, pumpernickle bread crumb concoction...Russ

No...I mean before you do any cooking process do you marinate the hot dogs or sausages in beer?

They plump in a microwave. This is not a conclusive test.

No I have never tried it. But I am sure it could be done. I should try it with something like Soy Sauce and see if the inside changes color....Russ

Russ Jackson


I actually do it the other way around. I grill them slowly without breakage then simmer in a beer, onion, pepper, pumpernickle bread crumb concoction...Russ

That is quite unusual - this is for your family's personal consumption?

I am asking because I am thinking of a batter that is not corn dog batter...and wanted to know if anyone marinates hot dogs in beer before cooking.
 

NYPIzzaNut

Russ Jackson


I actually do it the other way around. I grill them slowly without breakage then simmer in a beer, onion, pepper, pumpernickle bread crumb concoction...Russ

That is quite unusual - this is for your family's personal consumption?

When I have alot of people visiting I do. Serveral times a year my family gets together for entire weekends. Cooking get very involved. Especially if I am cooking. NYP i actually own 3 Carbon Waffle makers. I also cook for my installation crews on a regular basis. That can be 40 to 70 people...Russ

Don't bother to try to marinate, instead inject the flavor of your choice, into the dog!

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
 

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

The Doctor gave a very detailed explanation. However, there are many Italian-American's who condensed the Doctor's explanation to just one word - forgetaboutit.

CC is correct I forgot, wildly bright orange Cheese Whiz fondue made with scraps of Gruyere and truffle oil. LMAO

And this:
Hot Dog Marinade
Posted by Hawk Krall, September 4, 2009 at 1:55 PM
This recipe is great for beer marinated chili dog.
Ingredients
1 to 2 large onions, rough chopped
8 to 10 garlic cloves, smashed
4 to 5 bay leaves
Fresh thyme sprigs
Chile arbol, broken up with no seeds
Whole peppercorns, mustard seeds, coriander, juniper berries, 1/2 a clove (if you can find "pickling spice" you'll have most if not all of these)
Hot dogs, preferably all-beef, Deitz & Watson or Hebrew National

Beer, enough to cover the dogs: nothing too bitter, cheap works fine but a nice Hefeweizen would be appropriate
Procedure
1. Cut shallow slits in the dogs lengthwise to allow the flavor to seep in.
2. Toss everything together in a plastic container or whatever fits. Make sure the dogs are covered with liquid. Don't be shy with the ingredients, you want as much flavor as you can get in there.
3. Marinate dogs, preferably overnight.
4. For best results braise the dogs in an oven at 375°F for 15 to 20 minutes and then finish on the grill.


That is so funny when you consider your selling a precooked item. And at most getting $3.00 to $3.50 each? And this guy wants you to pickle it after it's cooked but before it's cooked the 2nd time.

Talk about re- eventing the wheel.


 

we pickle eggs after they are hard boiled.
Cook beets peel, cut and pickle.

Dr of BBQ




...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? ...

A mutant!!!!!!!!!!!!!

David_NYC


The Doctor gave a very detailed explanation. However, there are many Italian-American's who condensed the Doctor's explanation to just one word - forgetaboutit.

Good Job David. And a great quote. LOL

There are many recipes out there for Cocktail Franks simmered in some kind of a BBQ or Sweet Sauce. Any that I've eaten just put a coating on the frank but never penetrate the frank. I don't think franks ever absorb the flavor from a marinade unless they're injected. I've had Pickled Sausage  in Blue Collar Neighborhood Bars back East. Penrose Brand comes to mind. A Vinegar/Brine mixture would probably work.

I think there's a Law of Physics that says that for one substance to penetrate another, it needs to have less, (Or maybe its more), density than the object being penertrated. Or something like that!

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.  

 
I will simmer a Hot dog and weigh it before and after. I am betting it gains weight. I was wrong once. I thought I was wrong and I was wrong...Russ

Speeds Dogs has received many acclaims for best Dog . He marinates his Dogs in Apple juice and Brown Sugars, finishing off on Charcoal grill with BBQ Sauce. Toasted Buns, 2/1 Dog 
My area could not afford a $7.00 Dog

When I heard about all the raves about Speed's hot dogs I was pretty skeptical.  But after trying them they are the real deal.  At $7 the price is kind of steep but they are huge chili dogs but when you compare them to some other places where they are charging close to $4 per dog (Spike's, Super Duper Weenie) it is equivalent to getting 2 of those.

The question seems to be is the apple juice and brown sugar "marinade" used for flavor penetration or caramelization for the charcoal char? The original owner Speed used Pearl natural casings hot dogs and the new owner switched brands (not revealing but I have seen somewhere they are made exclusive for Speed's) but kept the process. I would hesitate to say it all or mostly about flavor since a big part of the experience is also homemade BBQ sauce and/or relish & mustard which would easily overpower a marinade intended for flavor.