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Honest Hot Dogs?

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  • (Anchovy)
    Former Member
    • Aug 2014
    • 7
    • Portland, OR

    Honest Hot Dogs?

    I don't want to start a fuss, and I'm not link-baiting, but I was curious what fellow Pitmasters thought about this.

    http://honestcooking.com/look-iconic...ogs-around-us/

    As a Portland resident for most of my life (including tender times of toddlering), I'm really confused about the Portland dog in that video. Can anybody confirm/deny the dogs representing their respective cities? Honestly, I think the "Portland" dog is just taking the piss.

    I'm going to ignore the whole "put a bird on it" thing; flatbread is not a dog staple around here, neither are gherkins, nor bread and butter pickles. Red cabbage is a possibility, so is sauerkraut.

    I know I am getting way bent out of shape about a basic advertising scheme, but if there is a better forum to post this kind of dalliance, I am not aware of it/I do not have a high enough meat score to post there.
  • _Keith
    Former Member
    • Jul 2014
    • 187

    #2
    Personally, I think the best topping for a hot dog is a little mustard... and another hot dog:
    Click image for larger version

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    Comment


    • _Keith
      _Keith commented
      Editing a comment
      Those are from Heid's in Liverpool, NY. I'll have to try deep frying them when we get our fryer back up and running.

    • Henrik
      Henrik commented
      Editing a comment
      Ha ha, keep it simple! Love that combo.

    • _Keith
      _Keith commented
      Editing a comment
      Huskee, we deep fried some sausages over the weekend. I like what it does to the skin!
  • The Burn
    Founding Member
    • Jul 2014
    • 990
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    #3
    No basis in fact for the Los Angeles hot dog, at least not that I can see in the rapid-fire video. What has become known as the Los Angeles-style hot dog has its roots in Baja California and was likely transported to L.A. by the street vendors. Sometimes also called a Danger Dog since many of these vendors are unlicensed.. It's cooked bacon-wrapped, with grilled onions and peppers, jalapeno, mustard and mayonnaise. Some variations are diced tomatoes, cilantro and/or avocado. When I do them at home, I tend to mix the mustard & mayo on the griddle with the onions and peppers. This is goooood stuff.


    Comment

    • Jon Solberg
      Former Member
      • Jul 2014
      • 4819

      #4
      Chicago looks tight

      Comment

      • Papa Bob
        Founding Member
        • Jul 2014
        • 278
        • stokton ca

        #5
        Alpine frankfurters made by Alpine packing co. Stockton Ca. best dog I have ever had spiced perfectly not greasy at all.
        S.F. Giants stadium dogs a little larger not Quite the same taste but close also made by alpine. favorite experience grilled on a bun with mustard, but love with array of fresh ingredients, onions, tomatoes, jalapenos relish bot NEVER NEVER NEVER catsup

        Comment

        • Stubbs
          Former Member
          • Sep 2014
          • 1

          #6
          Hi Everyone, here in Australia we make what we like and love it ! Don't get caught up in protocol just enjoy.

          Comment

          • Strat50
            Former Member
            • Nov 2014
            • 513
            • Houston, Alaska

            #7
            For me, it's not what 'fixins are on the hot dog, but the quality and character of the hotdog itself. I remember when I was a boy in Minnesota(this was the mid 60's), we would purchase locally made "weiners" from local butchers. These were made from whole meat, not lips and @ssholes, as my uncle Roy would say. As I got older, many commercial hotdogs came to the forefront. These were skinless(somehow a "selling point"), and blander than what I was used to. They tasted "canned," but were ok. This "ok" is now the norm. It's all about the price. You get what you pay for. Garbage in equals garbage out, I guess. As the artisan food movement grows(in other words REAL FOOD), hopefully we can get back to the basics of what makes for good food.

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Word.

            • cdd315
              cdd315 commented
              Editing a comment
              Ditto
          • HC in SC
            Former Member
            • Nov 2014
            • 476
            • SC Lowcountry

            #8
            http://amazingribs.com/recipes/hot_d..._hot_dogs.html

            Just add some Sabrett-style onion sauce and some Zatarian's Creole mustard and that is all you need if you have a quality kosher dog IMHO.

            Click image for larger version

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            Not trying to thread-jack, but when I was searching for Sabrett's onion sauce I saw this beautiful sight:

            Click image for larger version

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            Has anyone seen or tried these beauties?!?!?!!?

            I am going to speak with my Publix store manager about stocking some of these bad boys!

            Comment

            • HC in SC
              Former Member
              • Nov 2014
              • 476
              • SC Lowcountry

              #9
              Seattle has their own hot dog also (topped with cream cheese)? Wow - everybody is getting into the act! LOL

              http://en.wikipedia.org/wiki/Seattle-style_hot_dog

              Comment

              • _John_
                Former Member
                • Jul 2014
                • 2447

                #10
                Originally posted by Strat50 View Post
                These were made from whole meat, not lips and @ssholes
                I used to work for a company that did hotdogs and was asked this a lot, and for the most part it is true, but for those interested in the US it is no longer legal to sell mechanically separated beef for human consumption, so buying all beef dogs should give you a better product.

                Not that it is particularly bad for you, but the most surprising I learned was chorizo which so many people like. Aside from the intestine casing the type you find in most stores usually states on the ingredient list that it is primarily salivary glands and lymph nodes. Don't know about you but pink slime sounds better.

                Comment


                • Strat50
                  Strat50 commented
                  Editing a comment
                  If I don't stuff them myself(I'm kind of a busy guy...lol), I like the Hebrew National ¼ pounders. Not a bad dog, but I still prefer skin on dogs. I love the snap and juiciness.

                • HC in SC
                  HC in SC commented
                  Editing a comment
                  Yeah - we like the Hebrew National knockwurst cooked in cabbage. We substitute the 1/4 lb dogs if Publix is out of knockwurst - same-same IMHO.

                • _John_
                  _John_ commented
                  Editing a comment
                  As part of my job we taste tested a lot of hot dogs, Hebrew National was often tied surprisingly with Bar S all beef hot dogs. I know Bar S sells the nasty 88 cent per pounds dogs but their beef is actually a quality product. Nathan's typically fell around 4th or 5th.

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
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