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Thread: Grilled spiral cut hot dogs

  1. #11
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    sachem allison's Avatar
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    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.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #12
    Nicest damn hot dog knife me thinks I've ever seen...
    one man gathers what another man spills...

  3. #13
    Wouldn't this dry out the wiener pretty quick? My general understanding is you shouldn't prick a sausage.

  4. #14
    Quote Originally Posted by apicius9 View Post
    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.

  5. #15
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    Quote Originally Posted by Craig View Post
    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.

  6. #16
    The gentleman in the video has no credibility- he put ketchup on his hot dog.

  7. #17
    Senior Member Deckhand's Avatar
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    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.

  8. #18
    Senior Member Duckfat's Avatar
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    Quote Originally Posted by sachem allison View Post
    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

  9. #19
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    SpikeC's Avatar
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    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.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  10. #20
    much more awesomer
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    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.
    Francesco
    Unskilled flunky

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