Before I try this in my InstaPot your advice, please.
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Sous Vide for 48 hours then sear over binchotan charcoal, bourbon barrel chunks, and coffee beans for the most perfectly tender melt in your mouth sumptuously smokey hot dog.
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I asked the same question a while back and people told me it made no difference to flavor.
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It’s GOT to make a difference in flavor. More surface area = more char = more flavor!
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Depends on how to cook them.
The spiral-cut hot dogs may be more for looks. Also looks like they would cook faster and drain more juices quickly, changing both flavor and texture. Somewhat like when you filet and grill or fry them.
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