Home Forums Hunting & Shooting Food, Cooking, and Game Preparation The Best Franks?

Standards man! Ketchup on a hotdog? What's next? Sodom and Gomorrah redux? Even worse, ice in sipping whisky? It's the fall of civilization I tell you.

mmmmmmm.....

Washed down with a bud light too!


(ducking)

Egad Lovie, he must be a Yale man!

Thurston Howell III

So, where does krout enter into the lore of franks? I'll follow the leading question line Sam called me a master of. I am not called anything good all that often.

Goes well with German sausage & mustard (brown) !

Assuming, of course, you mean sauerkraut, "kraut" & not the German soldier version ?

Chili slaw dog.

Quite possibly the peak of culinary creation............

So let's take this thread to the next level. What's the best way to cook a dog? "Frankly" I prefer grilled with a slight char!!

Not real big on anything that results in a soggy bun as in boiled with dog water drenching the bun. At Costco I bodly ask them to wrap the dog separate from the bun but that's because I don't eat them until 10 minutes or so up the road.

AND buns will likely take this to a whole new level of discussion. I found Nathans foot long Dogs last week but NO foot long buns. WTH??

And what's with the top split buns? I just don't know!!

Richard forgive me for taking your thread to BIG Dog status!!

Thank you David. So much good food, so little time, such a big belly! Me that is. How did that checkup go?

If the dog is hot the water will dry off of it in a few seconds. Char doesn't belong on a dog.

Enough color to know it was next to the heat. not charred, but grate marks for sure.

Steamed or simmered, just like they're served in Bavarian beer halls.

Grilled until the skin splits - but you need a dog with a casing

Held in an almost cult like status here in West Virginia.

Richard one test led to more tests (yet to be done) which seems to be the way these things always work out. ::))

Thanks for asking. Hope all is well.

Going to try some of those white hots this weekend They look great!! Assuming they're made of veal and pork?

Agreed

Wer're lucky in Omaha, as there are a lot of people from central Europe who came to work in the meat packing industry between 1870 and 1940, some of whom established meat markets to service the different ethnic neighborhoods, Czech/German/Polish, and some of those family run meat markets are still making sausages 6 days a week. Since we live in the western 'burbs, our local meat market is Stoysich's at 132nd & Center. They sell over 50 different varieties of wurst, including several different hotdogs and brats. I like the cooked German Brats, the all-beef weiners, and, best of all, the fresh veal bockwurst. Whenever we have guest passing through from out of town and who like German food, we order ahead for a selection of fresh sausages to steam in beer and then finish on the grill.

www.stoysich.com

A different branch of the same family runs a separate meat market with equally good sausages, I just don't get there very often as it is outside my usual haunts, but I try to stop by to buy eastern/central European packaged/canned goods when I have to visit UPS to ship a long gun.

www.frankstoysichmeats.com

Party pooper.

Maybe some dogs simmered in Wild Turkey ?

Ya, pork & bourbon sauce works !

260, Here I ask about the best franks, and you tell me about the wurst!! . (I know, sometimes I'm ashamed myself)

Well, I did manage to work FRANK in via Frank Stoysich, but that was either the best or the wurst that I could do.