Hi y'all!
So #1 and I watched another episode of "Food Court Wars". This couple ground and stuffed their own hot dogs. Name of their restaurant is "Slum Dogz"
1 recipe was ground beef hot dogs, the other was a mixture of venison / wild rice. Looks like they grilled them on a standard restaurant-grade flat top. (Wonder if they could've used GrillGrates!)
On two separate selling days, most customers complained that the hot dogs were dry & crumbly, and that they really wouldn't buy these dogs again.
Just curious, and here's my question: What did these guys do wrong? Bad casings? Also, not sure if they added water to their mixtures before running them through the stuffer.
Every type of store bought dog / sausage that I cook / grill are generally pretty juicy. I've also bought some $$$ Boarshead beef dogs (with some special casing) and these things just snap & pop juice. (Love my GG's on the gasser)
Any insight is greatly appreciated, TIA!
-- Ed
So #1 and I watched another episode of "Food Court Wars". This couple ground and stuffed their own hot dogs. Name of their restaurant is "Slum Dogz"
1 recipe was ground beef hot dogs, the other was a mixture of venison / wild rice. Looks like they grilled them on a standard restaurant-grade flat top. (Wonder if they could've used GrillGrates!)
On two separate selling days, most customers complained that the hot dogs were dry & crumbly, and that they really wouldn't buy these dogs again.
Just curious, and here's my question: What did these guys do wrong? Bad casings? Also, not sure if they added water to their mixtures before running them through the stuffer.
Every type of store bought dog / sausage that I cook / grill are generally pretty juicy. I've also bought some $$$ Boarshead beef dogs (with some special casing) and these things just snap & pop juice. (Love my GG's on the gasser)
Any insight is greatly appreciated, TIA!
-- Ed
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