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.

I remember the strung furters as well. The thing I remember most is that biting through the skin was a whole lot like biting through a rubber glove.

Nathan's, hands down. If you're located in southern PA, you'll agree that Sechrist Smoked Franks are killer. Sometimes I drive up there just to grab a few pounds of them.

I agree that if a dog is to be presented 'naked', then boiling first and then grilled/roasted is the way to go.

As far as condiments go, I'm pretty much a troglodyte- for years I was a ketchup man, then I discovered Sweet Baby Ray's Honey Barbecue Sauce and I never looked back. For those in the area where they're distributed, the only bun worthy of containing a perfect dog is a Martin's Potato Roll.

I like skinless. Nathans, Hebrew National.............

29 seconds in the microwave, wrapped in a paper towel. Slice of white bread, mustard and coleslaw.
Oh My, that's good.

It's a Chili Cheese Dog Fatty!!

Mike

I am officially moving in with you !

In Boston/Cape Cod we go with Maple Leaf's or Star Market house brand, grilled or pan fried with a flat bun.

In VA the wegmans carries the brand from Syracuse, hot dogs and brats in BIG bags, one of my buddies is from that area, he brought them to dove outing and we have been hooked ever since.

And another good option is the kielbasa from Tyson's brand in the bulk pack, enough fat and spice to grill up with them crackling and super taste. Not home made but a good option.

Anyone ever dine at on of the city sidewalk vendors sell the franks?

I'm told to avoid the clean, neat ones, and buy from the guy with the cigar ash threatening to fall on the food.

There was a hotdog lunch room in the 1950's called "The Strand Lunch" in New Britain, CT.

They served a hotdog with meatsauce that they made with onions and mustard on a roll.

It was the best in Town.

They kept the split dogs on a frying plate in the front window of the tiny place next to the Strand (movie) Theater. You could see the hot dogs cooking there from the street.

Here is a quote from the net about the dog:

"Martin Rosol split dogs topped with mustard, onion and the famous Strand Lunch sauce (named after the old Strand Theater in New Britain where they were first served."

speaking of weenies....... what the hell is that ? spaghetti sauce on there?

Hoffman brand from Syracuse.

Ahh Miss Lynn the fun we would have!

I'm with Sam!

For me, swap the coleslaw for sauerkraut though...

John

Of course, a chunk of potato bologna makes all of the things mentioned divert their eyes in shame.

Yah, ya' betcha!

John

Southern West Virginia hot dogs. Meat sauce, mustard, white onion, & fine chopped slaw.

Yes! Now that is a hot dog!!!!

Used to be every little town in W.Va. and East Ky. had at least 1 place making great slaw dogs.

I've been getting them at Dorsey's Dairy Bar in Pikeville, Ky. since the early '70s. 2 slaw dogs, big bag o' Snyder's Chips and a peanut butter shake, WHOO HOO!

The old Brunswick pool hall in Williamson had the best. My wife and her sister have the chilli recipe and make around a hundred gallons a year for charity sales.

They usually go thru 10 gallons of chilli and 300 fried apple pies in about 2 hours.

Stoysich brats and dogs with Cracovia Sauerkraut & carrots and spicy mustard.

My SIL prefers Oscar Mayer, but she is uncouth barbarian.

Jeff

This thread is making me hungry. As I said a Nathans would be my 1st choice either smothered in chili and chopped onions, with sweet relish and mustard, or cut up in some baked beans. Hebrew Nationals are pretty top notch as well

The best hot dogs IMO are Koegel's out of Flint MI.
And Flint Coneys are the best, that crap Detroit calls a coney is a joke.

......

OK ...

This thread caused me to have a flashback that I hope you'll appreciate ...

I remember going to Caspers with my dad after shooting at the rifle range in Alameda. We had lunch and I distinctly remember looking at my dad's International Travelall and thinking about the guns inside.

To put this in perspective Caspers was about a half mile away from the Alameda County Courthouse where I saw a Black Panther standing on the steps holding a shotgun.

I remember well my seven year older brother and I alone, "boys day out", heading over with Dad in his '65 Chevy Fleetside seat-belt-less P/U as I stood on center seat on the way there. Vividly remember his stout arm reaching over across my chest as he kept me from occasionally thumping the dash or windshield. He sold his hot dog stand (Parks Hot Dogs) in Pittsburg, where I was born and raised, to ship off to Korea. Great man, great time growing up in the Bay Area.

Nathans all beef bun length are good as well as Hebrew national beef knockwurst and there's also koegels viennas w/coney sauce and then there's home made.....

This, sir, is one of the best things on this planet! Though, I like mine with burgers.

Haven't had a plate since 2008. I have GOT to get back to the Rochester area!

Same here cheese burger plate heavy sauce!

This is an example of WV online porn! Hotdogs like this and/or hot bologna sandwich is considered bait!

Koegel's has game, but when you want to worship at the alter of brats, wieners, and sausages the Mecca is Usingers in Milwaukee. And yes, they do mail order.

https://www.usinger.com/

Usingers brats are good, but their hot dogs suck compared to Koegels.

Best cure for a hangover I've ever had!

Earl Campbell Hot Links, Savoie's Andouille. Yes I am from SC.

How you guys make'in the meat sauce cause dang that looks good!

This is the one I've been making the last couple times. It's a knock off of the chili dog sauce from the Varsity in Atlanta. It was given to be my RRP from the BGE forums.

1 pound ground chuck
1 3/4 cups water
2 tablespoons chili powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash tabasco sauce

Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. The finer you break it up as it goes in the water the better the end results. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it.

Mike

Yeah, baby. Sechrist Brothers dogs are damn good. He's a blast to talk to when the counter is slow.Very educated man, BTW.

Awful proud of his briskets last time I was in their store. $6.50lb.

Mike your recipe looks good for a Coney Island dog. Prolly try it tonight for supper which reminds me of Coney Island Hot Dogs in Shamokin, Pa. and the Coney lunch in Johnstown, Pa.

When I was running the dragbike at Norwalk, Ohio I would scoot over to Coney Lunch in Johnstown for a bag of dogs. YUM!!!

90 miles out of the way for dogs. They're that good !!!!

Denny.

Mike pretty close to my Grandfathers Greek receipe
His father ran a hotdog and burger stand here in Rochester

ground beef,onions,garlic,(oil to saute)garlic powder,chili powder,black pepper,salt,cumin,thyme,paprika,cinnamon,cayenne pepper,water.

Dan. for most of my career stuffing my face with Coney Island hot dogs I thought they originated in CI,NY. Nope, Detroit by two greek guys Selling from little islands called coneys.

Family feud over the best as well as who really started the idea is still going and their shops are next door to each other in Detroit.

Denny.

The Greek hot dog and burger stands in Winnipeg Manitoba, use a similiar meat sauce, on their dogs and burgers, that with Fresh Cut Fries . Good eats.

There is a hole in the wall stand, VJ'S across the street from the Via Station that makes some of the best in Western Canada.

Flyer

The Greek hot dog and burger stands in Winnipeg Manitoba, use a similar meat sauce, on their dogs and burgers, that with Fresh Cut Fries . Good eats.

There is a hole in the wall stand, VJ'S across the street from the Via Station that makes some of the best in Western Canada.

http://a4.urbancdn.com/w/s/hg/RbAsNyhf1fYvU0-640m.jpg
http://a3.urbancdn.com/w/s/GG/U8DdW6ikVa38H2-640m.jpg
http://a3.urbancdn.com/w/s/mj/kGoBxefwCa6QzO-640m.jpg

That's good eats !

Care to share the exact recipe Dan? Or is it a family secret?

Mike

If it isnt from lower MI it isn't a Coney Dog and Flint style all the way.
http://en.wikipedia.org/wiki/Coney_Island_hot_dog

Gonna try and be nice here but is that really taters, mac and cheese, dawgs, chili and onions all lumped together in one huge consternation????

What else is in there that I can't see?? Thinking a Zantac!

Honestly, I can't give you too much chit cos it looks like our breakfast plate of over easy eggs, sausage, taters, grits, gravy, butter and toast all mixed up.

The edge of the plate does say "Garbage Plate". Hell, I'd eat it right now, just got home from UNO beating Denver in the NCAA Hockey play off's, but I don't think it's mac & cheese. I think it's just pasta you mix in with the rest of the "garbage". Wish it were here!

Drunk Mike

David, you won't see that at Pete's, The Clock, or the Carolina!

Yep a Garbage plate Rochesters claim to fame!
Mike I don't have measurements I season by eye

I've consummed un told numbers of them at 2 am after a night of drinking
That was in my younger days,my arteries can't handle that all the time any more

While in college, The Garbage Plate was a nightly thing. 2-4am, they were the best thing to eat!

Im partial to my homemade Wieners (course grind not emulsified slop) If your so inclined to turn some of your venison into Weiners, This might help.


INGREDIENTS FOR 10 LBS.

2 cups ice water
2 level tsp. Instacure No. 1
4 Tb. paprika
6 Tb. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery seeds
1 Tb. mace
1 tsp. garlic powder
4 Tb. salt
2 cups non-fat dry milk
4 Tb. powdered dextrose
6 lbs. Venison
4 lbs. semi/lean pork trimmings (pork butts)


You may use 1/2 oz. coriander in place of the mace. If a wiener of lighter color is desired, omit the paprika.
Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the leftovers when they butcher their livestock, while others prefer a quality wiener.

GRINDING & MIXING
For home use, grind the meat together using a plate with very fine holes 3/16". After grinding, mix all the meat with above ingredients. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. Emulsify meat, following emulsifying instructions found on page 214, then pack into stuffer using a 24-26 mm sheep casing to stuff wieners.

SMOKING AND COOKING
After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary.

Allow wieners to hang at room temperature When using collagen or synthetic casings, about 30 minutes. Wieners should be smoked as follows:
Place into preheated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximately 90 minutes, gradually raise smokehouse temperature to 165� F and smoke until internal temperature of 138� F. Transfer to steam cabinet cooker and cook at 165� F for 5-1 0 minutes, or until an internal temperature of 152-155� F is obtained. Spot-check various wieners to be sure that these temperatures are reached.
If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165� F until you obtain 152� F internally.
After smoking or cooking, the wieners should be quickly showered with cool water for about 10 minutes or until the internal temperature is reduced to 100-110� F After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.

CHILLING
Wieners should be placed in 45-50� F cooler and chilled until product has reached an internal temperature of 50� F

For sausages, my favorite are Saugy Hot Dogs. Made here in Rhode Island. http://saugy.net/ I've been eating them all my life. They are natural casing hot dogs. We call them "snap dogs" and you need to prick them before grilling or they will explode! They are the hot dog to put in a clam boil because they don't boil apart like a typical dog. I used to buy 200 pounds at a time to do clam boils down the American Legion. I'd get 100 pounds of "Buckies" too. Buckworst. The little white hot dogs made from the floor sweepings after they make the hot dogs. Mmmmm. I know they put flour in hot dogs as a binder. They must put a bunch in Buckies. When I can't get my Saugies, I buy Jordans or Kayam natural casing dogs, and Irish Bangers for Buckies. Half of my summer hot dog intake is probably as part of a good clam boil.