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I dunno, I'm either old school or stubborn but I want my doggies off a grill.
One hour opposed to +/- 10 mins on a grill....come on baby light my fire....
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.
Really you had to ask why? The Hot Dog Saga continues.
Why ask about sous vide? For those rainy days here in Oregon.
Or when you are out and about and want them ready for when you get home.
Last edited by bbqLuv; September 20, 2021, 01:56 PM.
Reason: Wanted to add to it
i'm all about Sous Vide but honestly its seems like overkill. I'll take a dirty water dog or grilled any day of the week. (in all honesty the geek in me will be trying this soon)
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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