preferred method for cooking a dog

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Originally posted by roossy90

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Originally posted by Scorereader

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Originally posted by SassyGritsAL

I like all methods, but you can't beat steamed or boiled. I boiled hot dogs last night for supper and severed them with red slaw. Red slaw is big here in the south. Grate a small head of cabbage, grate into this 1/2 small onion, a capful of vinegar, salt&pepper and ketsup to your liking.

severed them...or covered them?

LMAO...

I think she meant to say "served", not covered.

Yes, I did mean to say serve; meaning you put the red slaw on the hot dogs. Sorry, my fingers get ahead of my thinking.

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Originally posted by SassyGritsAL

Yes, I did mean to say serve; meaning you put the red slaw on the hot dogs. Sorry, my fingers get ahead of my thinking.

Ah. Gotcha.

(I knew it was a typo, just didn't know what the real word was)

red slaw served on a hot dog...I like it.

Hot dogs at home for me usually means that the wife isn't home for dinner & I'm treating myself & my 2 young boys. If I don't have the Weber grill going I've got the griddle running low & slow. A trick I use for simplicity is to toast the buns by throwing them on top of my ole bread toaster. Last night the wife was gone so I treated the boys to Boar's Head dogs, chips, & chocolate malts at home.

Hi,
I like em anyway I can get them. From a business standpoint though it changes. Boiled dogs are faster, you can boil a large amount in a small amount of time. Flat grilling I am not sure about. I love them that way. As far as a flat grill for the cart what type of a grill are you looking at, BTU's?, is it covered? I am just curious. I wouldlove to grill mine, but I also have volume to think about. Can you recommend a grill?

In discussing the multifarious ways one can cook the noble hot dog, an oft overlooked manner is the campfire.

When was the last time you went into the nearby woods, found a suitable stick, sharpened its end, thereupon placed your frankfurter, and then proceeded to hold it over the campfire until cooked to your sublime satisfaction?

If you think back, not too many hot dogs have tasted better. And if surrounded by your best pals while performing this gustatory ritual of the great outdoors, smoke billowing up to the stars as you swapped scary stories, it made it all the better.
The Bear

Screenbear, the culinary experience of the "camp fire" dog in our youth is a memory to be treasured. It was a time of simplicity and innocence. Little did we know, that those weenies were "missiles of death" with unknown ingredients, compared to the higher quality products available today. Supermarket vacuum packed "kiddie" dogs with all the fillers and additives are still available today. It doesn't matter what brand you're cooking, because the experience is what it's all about, especially when you're the kid holding the stick.

CSD

quote:

Originally posted by ScreenBear

In discussing the multifarious ways one can cook the noble hot dog, an oft overlooked manner is the campfire.

When was the last time you went into the nearby woods, found a suitable stick, sharpened its end, thereupon placed your frankfurter, and then proceeded to hold it over the campfire until cooked to your sublime satisfaction?

If you think back, not too many hot dogs have tasted better. And if surrounded by your best pals while performing this gustatory ritual of the great outdoors, smoke billowing up to the stars as you swapped scary stories, it made it all the better.
The Bear

We never cooked hot dogs on sticks over a campfire. We were much more civilized than that. We cooked them on a grate over campfires. We did, however, cook them on sharpened sticks over bonfires on the beach. When I was a kid we'd have these bonfires at least twice a month at Smith Point, in Milford, Connecticut. We weren't supposed to be there, and we weren't supposed to have bonfires, but we were and we did anyway.

I put them in a Lodge cast iron pan and almost burn them. I like them really brown.

I wish I could find the bright green relish that is available around Chicago. It is not available around Knoxville.

I found it on line but they bundle it with other things that I do not want.

Paul E. Smith
Knoxville, TN

Paul, Rolf's Deli Style Sweet Pickle Relish is the closest to thing to the Chipico(Chicago Piclke Company/Vienna Beef)neon green relish that you seek. Rolf's is based out of Illinois. I'll check to see if they have national distribution.

Michael, after we roasted weenies over the campfire, we used the same sharpened stick to roast marshmallows.

CSD

Sundance, Chicago,
For my last relish purchase, I bought B & G Emerald Relish. I guess I'm satisfied. I've been going through it fast enough. Tastes good, and I like the color. I use it with Gulden's spicy brown and the rest of the garden, of late.

I think B & G stands for Bloch and Guggenheimer. They make pickles...a whole bunch of stuff. They're out of Roseland, N.J. (WWW.BGFOODS.Com).
The Bear

Bear, thanks for the information. E-commerce has made regional product availability an easy task.

CSD

quote:

Originally posted by ScreenBear

In discussing the multifarious ways one can cook the noble hot dog, an oft overlooked manner is the campfire.

When was the last time you went into the nearby woods, found a suitable stick, sharpened its end, thereupon placed your frankfurter, and then proceeded to hold it over the campfire until cooked to your sublime satisfaction?

If you think back, not too many hot dogs have tasted better. And if surrounded by your best pals while performing this gustatory ritual of the great outdoors, smoke billowing up to the stars as you swapped scary stories, it made it all the better.
The Bear

In fact, my friends and I had a boys weekend at my buddy's camp this past summer, and that is exactly the way we cooked them.

Late at night, when it was too dark to see, you knew your hot dog was done when the skin squealed and popped.

nothin' better.

Well, guys. When I saw Screenbear's post, I thought he was gonna hit a homer. Well, he got a triple.

There remains no doubt that the very best dog comes from a stick over the campfire -- but not just ANY stick: A SASSAFRAS STICK![8D]

All those who have had a hot dog cooked over the campfire on a sassafras stick, please weigh in on this!

i just " got in on this one, so late, i know.... but ihafta agree!!!!

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Originally posted by fpczyz

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djtomatoe Posted - 10/29/2005 : 13:47:15
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boiling,,,steaming,,,slow heating.....grilling[flat top], or bbq?
which method you you prefer or suggest,,,

ALL OF THEM.......and even raw and cold out of the frig around 2AM

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Originally posted by Scorereader

quote:

Originally posted by ScreenBear

In discussing the multifarious ways one can cook the noble hot dog, an oft overlooked manner is the campfire.

When was the last time you went into the nearby woods, found a suitable stick, sharpened its end, thereupon placed your frankfurter, and then proceeded to hold it over the campfire until cooked to your sublime satisfaction?

If you think back, not too many hot dogs have tasted better. And if surrounded by your best pals while performing this gustatory ritual of the great outdoors, smoke billowing up to the stars as you swapped scary stories, it made it all the better.
The Bear

In fact, my friends and I had a boys weekend at my buddy's camp this past summer, and that is exactly the way we cooked them.

Late at night, when it was too dark to see, you knew your hot dog was done when the skin squealed and popped.

nothin' better.

Or crunched when you bit into it and the black skin from the dog stuck to your teeth afterwards......

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Originally posted by chicagostyledog

Michael, after we roasted weenies over the campfire, we used the same sharpened stick to roast marshmallows.

CSD

Well of course.

"preferred method for cooking a dog"

Which ever way you cook it remember one thing.

Always remove the fur first...

I saute sliced onions in some olive oil and grill the dogs on top of them in a cast iron pan. I love them bbq'd too but have come to prefer the grilling over onions. I like the Best brand beef dogs if I can find them. They seem somewhat less salty to me than a lot of the others.

quote:

Originally posted by Scorereader

quote:

Originally posted by SassyGritsAL

I like all methods, but you can't beat steamed or boiled. I boiled hot dogs last night for supper and severed them with red slaw. Red slaw is big here in the south. Grate a small head of cabbage, grate into this 1/2 small onion, a capful of vinegar, salt&pepper and ketsup to your liking.

severed them...or covered them?

I like mine Chicago Style: Poppy seed bun, tomatoes (ketchup is for dipping fries in), cucumbers (pickles that are still too fresh to be pickles. I actually hate anything pickled), mustard (technically supposed to be yellow, but I never use it unless I'm desperate), and raw onion bits that still are recognisable as onion bits (chopped, but not slopped as I like to say) but no relish, which is part of the package. I caught a Cubs game at Wrigley Field last June. It went into extra innings, so I got a hot dog and coke. I asked the lady where the fixins were, and she shot me a look like I stepped off the spaceship from Mars or something. Cubs lost, too. We went out to Friendly's for a sandwich after, though.

I also like grilled onions and mustard or steak sauce and a sharp cheese, with or without the Chicago Style fixins.

The only way that I can eat a hot dog is charcoal broiled on a grill. It has to be a quality hot dog such as Zweigles (red hot) with onion, hot sauce, pickle and Webers mustard.

I prefer them grilled on a smokey BBQ, but that isn't always available, so I split them and pan fry them in a little chorizo grease. Then I pan fry the potato buns in same. Damn good.

There can never be to many ways to fix a hot dog.