steamed skinless dogs question

can someone share some thoughts abou t"steaming" skinless hot dogs ? do they last less or hold longer vs natural casing etc..?...any pros and cons appreciated ...thank you

I "simmer" Nathans 8to1 skinless dogs and they hold up fine. Just dont over heat them for long extended times. I run a batch right up to the boiling point but not boiling and then keep them in water that is on in-direct heat that keeps them simmering and ready to serve. I have tried steaming but prefer the simmer "dirty water" method. They are real juicy with tons of flavor. Just pre saturate the first batch of water with a good quailty msg free beef bullion (sp) cube.
 
I have never tried the natural casing dogs because I cant get them easy like I can the skinless.

thank you for the reply , i appreciate it

Do you have a grill on your cart?

hi, I have a pizza shop and I am trying to add hot dogs to my menu and trying to get some input and suggestions , I only sell pizza right now and I think I will have a decent demand for hotdogs too, but have no real experience with dogs,
thanks again

I think a basic water dog would work best and easy for your staff to keep up with. On a steam setup people always let the water run out of the steam pan because you cant see the water.
 
If you have a grill you can finish them off on the grill or even deep fry them as an option (called rippers). Find you a good all beef quality hot dog like Sabrett, Nathans, Hebrew National, etc and produce a good prouct and people will be repeates for a long time. Use good quality ingredients, including a good bun and you will do fine if you advertise it right. Charge around $2.50 or more for the dog and you have a nice profit margin.

thank you for some points on how to approach some different ideas i realy appreciate your time , jim