Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Brats wieners, franks, hot dogs,--

Some are good, some not, what do you like?

Nathans Franks

Shopsy's Original Recipe All Beef Franks

Well, that was a shock.
I was looking for an image of frankfurters string together like they use to have in the butcher shops.
Nothing showing.

Anyone remember those?

Has to be Costanza's.

Nope he's good but waaay expensive....Swan's
http://swanmarket.com

Ambassador Hot Dogs

All beef Fairbury Franks!! Official dog of Husker Nation!






Mike

Caspers with natural casing. Great snap when you bite into it. Then Hoffy and Farmer John.

What the hell is that?

I enjoy Nathan's and Hebrew National.

That's your heart after a regular diet of hotdogs!

My Dad owned the "hot dog stand" in the town I grew up before he shipped off to Korea. His dogs were the crunchy ones. Enter my siblings and I years later and I vividly recall driving from home to Oakland to Casper's (40 miles or so) to crunch on a Casper's dog. Later they opened a shop in Pleasant Hill. This in the late 60's early 70's. Recall a story, this the late 60's, my much elder siblings advising why a lady was screaming head out of the window two stories up behind the parking lot... Oh the Bay Area 60's.... Number two dogs would be Costco 1/4# beefs/

Concerning weinies, the two main absolutes are #1, the only way to cook them is to boil them and #2, they must NOT be all beef.

Sidebar concerning weines: When I worked at Wilson's in Cherokee, we had a couple of interesting snafus with them. One was an order for the army that got screwed up - the army had specified a 60-40 mix of lean to fat, but the whole batch was made the normal 50-50. The other was a train car shipment to the state of Florida for the school lunch program that the railroad managed to lose and deliver after school was out for the year.

Concerning ratbursts: the two don'ts are smoked and ones with things inserted into them that will burn through your tongue from top to bottom. In the case of ratbursts, grilling is permitted if they have been boiled for a time first so that they can actually be presented without being either raw inside or black on the outside.

I hope this helps.

A train car, or more, of rotten wienies does not, sound so good.

In my butchering days we made a Bavarian Bratwurst made from straight picnic, spices, and ice and would chop them out in a bowl chopper. We would then macerate the mixer. Once stuffed into 30-32 natural pork casings twisted off at about 1.17 for 5-1 pre cook weight we would steam em. We had an old smokehouse we retro fitted into a new steam only house where we would slow steam cook them.

It was imperative that we never cooked cured meat inside this house as it turned batches pink of course. Also if we used ham trimmings instead of pork shoulder picnics the trim would leave redness almost like it wasn't cooked thoroughly.

They looked a bit like these without any spots of spices, just a bright magnificent brat. We also made one with cinnamon which was a nice seller but I never liked it. The old place is gone now, it was a real shame.

Casper's hotdogs was the best thing about Oakland and my absolute all time favorite meat tube. I remember sitting at the counter with my dad and watching the ladies slice up tomatoes and onions and the steam rising up from vats of dogs and buns.

My favorite Caspers was near Lake Merrit and the Schwinn bicycle shop.

Mmmmmmmmmm ...

Yep Cimpl brand when I was a kid. My Uncle used to get them in his grocery store.