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View Full Version : Grilled spiral cut hot dogs



sw2geeks
07-05-2012, 07:36 PM
In case you missed it, the Internet foodie community has been all a buzz this past week about spiral cut hot dogs.

It is not really a new idea, but the good folks at Chow posted a great how-to video on the subject that has gone foodie viral.

I gave it a try yesterday and they turned out pretty good. The spiral leaves nice slots that toppings can fit into and they fit the bun better.

http://media.dfw.com/smedia/2012/07/05/16/33/Ch1mw.St.117.jpg

http://media.dfw.com/smedia/2012/07/05/16/44/1fyVrx.St.117.jpg

http://media.dfw.com/smedia/2012/07/05/16/42/14QGWZ.St.117.jpg

http://media.dfw.com/smedia/2012/07/05/16/41/N44Bx.St.117.jpg

http://media.dfw.com/smedia/2012/07/05/16/34/5wHQ.St.117.jpg

http://media.dfw.com/smedia/2012/07/05/16/10/1cs67T.St.117.jpg

More pics and a video here. (http://www.dfw.com/2012/07/05/647865/grilled-spiral-cut-hot-dogs.html)

SpikeC
07-05-2012, 07:40 PM
That looks like a lot of fun, but I don't think that I could afford the equipment need to do it!

PierreRodrigue
07-05-2012, 07:51 PM
:rofl2::laughat:

sw2geeks
07-05-2012, 08:08 PM
Nothing but the best for my dogs!:D

Crothcipt
07-05-2012, 09:00 PM
When I was a kid we had a spiral cutter for apples and such. I used it on hot dogs, and any thing else I could think of.

UCChemE05
07-05-2012, 09:24 PM
Good call on the beef dogs.... anything else is a sin! :knight:

Deckhand
07-05-2012, 09:47 PM
I had just been thinking about this the last two weeks. Nice post. Just made chili dogs yesterday on my BGE.

apicius9
07-05-2012, 09:52 PM
Not a big dog fan, but this looks nice. I just can't handle the sponge bread. Now, bratwurst in a crusty roll I could eat all day...

Stefan

Eamon Burke
07-05-2012, 10:16 PM
Not a big dog fan, but this looks nice. I just can't handle the sponge bread. Now, bratwurst in a crusty roll I could eat all day...

Stefan

+1

ptolemy
07-06-2012, 02:22 AM
Not a big dog fan, but this looks nice. I just can't handle the sponge bread. Now, bratwurst in a crusty roll I could eat all day...

Stefan

You could try a tortilla roll:)

Also, I fins beef dog flavor too fatty (unpleasant fatty), so I do chicken dog

sachem allison
07-06-2012, 02:31 AM
I just ran a chili dog special all day today. 2 -1/4pound all beef chilidogs and a beer for $10 sold a bunch of them.

chinacats
07-06-2012, 02:49 AM
Nicest damn hot dog knife me thinks I've ever seen...

Craig
07-06-2012, 10:21 AM
Wouldn't this dry out the wiener pretty quick? My general understanding is you shouldn't prick a sausage.

Namaxy
07-06-2012, 10:30 AM
Not a big dog fan, but this looks nice. I just can't handle the sponge bread. Now, bratwurst in a crusty roll I could eat all day...

Stefan

Agreed.

Another alternate is Pearl brand...they're available round like a burger patty. We serve them on crusty french rolls.

sw2geeks
07-06-2012, 10:47 AM
Wouldn't this dry out the wiener pretty quick? My general understanding is you shouldn't prick a sausage.

Does not seems to. I usally find it ok to increase the surface area on meats just as long as you do it before cooking. I normally cut my smoked sausage in half before grilling. I also like deckling my roast and brisket before cooking.

Jim
07-06-2012, 11:04 AM
The gentleman in the video has no credibility- he put ketchup on his hot dog.:yuck:

Deckhand
07-06-2012, 12:51 PM
I think it increases surface area for more smokey flavor. I need to get some wood skewers. I will try it. Tried tater tots the other day, but they were too smokey for the kids. I will stick to the oven for those.

Duckfat
07-06-2012, 04:06 PM
I just ran a chili dog special all day today. 2 -1/4pound all beef chilidogs and a beer for $10 sold a bunch of them.

Can I get two to go?

Dave

SpikeC
07-06-2012, 04:16 PM
Every Wed. I meet up with some of my sisters for shuffleboard at a local dive bar. They have a weekly special on corn dogs on that day. I think I will ask them to do a chili dog special then!
The bar was purchased by a Cuban fellow a while back and they might be able to put a Cuban spin on them, maybe.

SameGuy
07-06-2012, 09:55 PM
I made them tonight using larger wieners and Nathan's Famous natural casing Viennas, and have a couple of tips to share.

First, thicker sausages (wieners, frankfurters, whatever) work better than thin ones (like Nathan's or HNs). Natural casing smokies make for a nicer-looking, better-tasting dog, but it makes them harder to spiral. Finally, use a larger knife (gyuto, chef, or bigger petty) rather than a smaller one (paring, small petty); I started with my little Sab paring and couldn't manage continuous cuts or to keep the blade perpendicular to the axis. The larger blade made it easy.

sw2geeks
07-07-2012, 03:07 PM
The knife you use does make a difference! Went to finish up the rest of the pack of dogs for lunch today and used a global this time. The Itou worked so much better! Sorry Spike... :biggrin:

Tristan
07-09-2012, 03:36 AM
Great thread. Now I have a reason to buy an Itou.

echerub
07-11-2012, 05:24 PM
Man, since reading this thread I've made spiral dogs two days in a row. I like 'em for two reasons. First, they hang on to stuff better so I get less stuff dropping off. Second, they give more apparent volume in the bun from a small hot dog weiner :)

Given that I've made 3 at a time just as snacks, the fact that I can use less and make it seem like more is a great thing :)

Deckhand
07-11-2012, 05:37 PM
Man, since reading this thread I've made spiral dogs two days in a row. I like 'em for two reasons. First, they hang on to stuff better so I get less stuff dropping off. Second, they give more apparent volume in the bun from a small hot dog weiner :)

Given that I've made 3 at a time just as snacks, the fact that I can use less and make it seem like more is a great thing :)

+1

I use would charcoal in my BGE. I am sold on doing it this way. It tasted better to me. Glad this post motivated me to try it.