Sous Vide Hot Dogs???

[bbqLuv]

I was thinking, I know I ought naught, Sous Vide Hot Dogs. Heat the hot dogs to 165 degrees and hold until ready.
I am thinking of throwing a pack of hot dogs in the sous vide and they will be ready when you are. They come sealed in a package.

Has anyone tried this? If so, with what results?

1. Anova Sous Vide Hot Dogs:
   • Set your Anova Sous Vide Precision Cooker to 140°F / 60°C.
   • Seal the hotdogs in a vacuum-sealed bag using the water displacement method.
   • Cook them for 1 hour.
2. The Perfect Hotdog:
   • Start with high-quality hotdogs (such as Nathan’s or Hebrew National, preferably all-beef or angus).
   • Reheat them at a precise temperature of 155°F (68°C). This ensures a juicy result.
   • After sous vide cooking, crisp them up in a high-heat skillet or on the grill.
   • Assemble in buns and enjoy.
3. Simple Sous Vide Hot Dogs:
   • Preheat your sous vide machine to 80°C (176°F).
   • Seal the hotdog in a vacuum-sealed bag.
   • Cook it in the preheated water bath for 1 hour.

[Jerod Broussard]

I need some brown on my surfaces. SV just complicates the process. SV has its place, but many many many times it can just ride the bench.

[Jfrosty27]

Two doggies. Microwave at 50% power for two to three minutes depending on how big around that are. Put in a bun with brown mustard. Eat with joy.
Yum.

[captainlee]

They make a mess when they explode, don't ask.

[bbqLuv]

Not as big of a mess trying to heat Hard Cooked eggs in a microwave, don't ask

[captainlee]

How about trying to hard boil an egg in the shell. Did that in my early 20's. Really don't ask.

[captainlee]

You could just boil it. Agree, char is best.

[Huskee]

Hot dogs = 30 seconds in the microwave. This is of course when I'm not grilling them with several thermometer probes.

[RonB]

I like to get Mr Maillard Reaction involved with my hot dogs. In fact, I often split them lengthwise almost all the way through so I can open 'em up and get Mr M R more involved with the dogs.

[FCDank]

Agree
Split the dog, or brat, but leave a hinge.

[bbqLuv]

I have not cooked hot dogs like that for years.
Will have to that again. Thanks

[DavidNorcross]

Oh boy! I love hot dog threads!

[Smoker_Boy]

Ketchup sales will sky-rocket.

[smokenoob]

in French sous vide means under vacuum, so couldn’t you just put your hot dogs under your vacuum to cook them?

[ItsAllGoneToTheDogs]

I think you're on to something here... if I forget to clean the filters one of my vacs does get really hot

[Polarbear777]

No that would just suck.

[texastweeter]

Throw the pack in the dishwasher on pots and pans lol.

[Oak Smoke]

Ok this may get me blackballed from the group but it has turned out so good that I won’t stop. First I too like some char on my hotdogs so I usually grill them. Here’s the rub literally, we were cooking steaks for the adults and hotdogs for the kids one night and on a whim I put steak rub on a couple of hotdogs. Between the rub and the grilling they were mind blowing good. I have to show some restraint or I just stand there and eat my fill as they come off the grill now. It turns out that brats also benefit from some rub.

[captainlee]

Why not? Never thought of that.

[barelfly]

Heck yea!!!!!

[texastweeter]

Roll em in the steak grease, or rub with bacon grease to get it to stick. Or spiral cut them using a skewer and the rub gets inside

[CaptainMike]

I'm thinking that in 1 hour I could churn out a sh!tload of delicious hot dogs sans soo-vee-do. In 30 minutes I could do about 1/2 a sh!tload.

[CaptainMike]

That's awesome, Donw!

[DavidNorcross]

Regardless this sounds like a big shitload...

[Dewesq55]

Donw - also and arseload and arseton across the pond.

[texastweeter]

I'll stick to dirty water dogs when doing them enmasse

[CaptainMike]

Yep. A DW dog takes less than 15 minutes, start to finish. I do them for lunch regularly.

[CaptainMike]

"In fact, NYC's water is so high-quality, it's coveted by pizza-dough makers all over the USA."

Yeah, right.

[texastweeter]

There is a reason we don't even make coffee with the water at my Bethpage office. CaptainMike

[MBMorgan]

Sous vide hot dogs? Nope. They're already fully cooked, so what's the point? Broil'em, boil'em, grill'em, or whatever ... but sous vide??? ... just no.

[Steve B]

I’ll second this one. It would take longer to heat up the bath than it would to actually cook them.

[bbqLuv]

There goes another great idea I had for my new Sous Vide journey.
I was thinking about throwing a package of hot dogs into sous vide so they will be ready when you return.
It appears it may work but it is not practical.

[MBMorgan]

"it may work but it is not practical"

Bingo!!!

[mrteddyprincess]

Grill the hot dogs to get marks on them. Vacuum seal the charred hot dogs.

Take them to an event where there are no cookers, and feed people warm hot dogs from your sous vide machine.

Seal ten hot dogs in different bags so that the other hot dogs stay in the water bath, hot, until you need to serve them. Cut the bags open and dump the warmed hot dogs into a half aluminum pan with tongs for serving.

Buns, ketchup, mustard, etc. You can feed a lot of people without grilling equipment on site.

B

[surfdog]

This seems much more logical. The other way just seems backwards…and if I need to fire up the grill to brown them anyway…I might as well just do that from the start. I mean, it’s not like a hotdog takes any appreciable amount of time to cook anyway.

[CaptainMike]

Now that's a heckuva idea.

[mrteddyprincess]

I think sous vide has two good purposes. One is charring mainly steak (hot dogs) and then using the water bath to keep it at a temp until your guests get there, or for warming up previously BBQed meats at a particular temp. SV is a way to heat up good food that has been previously cooked in a good way. Cook the food. Then warm up the food at a location where there is no other means to warm up the food.

[IdahoJim]

Air fryer for a few minutes. Quick and easy and a nice brown exterior.

[bbqLuv]

air-fry hot dogs, have to put that on a to-do list. Worth a try.