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Started By
Message
SUBMISSION Thread for Hot Dog Challenge: Tuesday, September 6, 2022
Posted on 9/6/22 at 7:24 am
Posted on 9/6/22 at 7:24 am
This is the thread for submitting your hot dog entries.
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to cook!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last.
Good luck!
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to cook!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last.
Good luck!
This post was edited on 9/7/22 at 5:26 pm
12
Posted on 9/6/22 at 7:44 am to Darla Hood
Posted on 9/6/22 at 7:59 am to Darla Hood
Korean Corndog (with Homemade Beef Shoulder Franks)
Began with a beef shoulder clod.
I broke out some old processing books I had and found a frankfurter recipe from an American Meat Institute and Iowa State publication on processed meat manufacturing from 1989.
I cut the shoulder and then ran it through the grinder, keeping the fat and the lean separate.
Broke out the old bowl chopper and began emulsifying the beef. Began with the ground lean meat.
Next, I added the beef fat along with the seasoning and ice to keep the temperature down as well as to add water.
The emulsified hot dog meat.
Time to stuff!
Smoking the franks.
The smoked frankfurters. This is half of what I smoked. The beef hot dogs are now ready.
To begin the Korean corndog, I made a batter.
Cut 1 hot dog in half and added it to a skewer with mozzarella cheese.
Dipped the corndog in batter and then rolled in panko breadcrumbs.
The Korean corndogs are made plain, potato, or ramen. I decided to try the potato, I skipped the ramen as it just didn't interest me. After battering corndog #2, I rolled it in diced cooked potatoes and then covered it in the panko.
Time for frying. Fried until golden brown, then removed and gave each a sprinkling of sugar.
The Korean Corndogs! 1 plain and 1 potato.
The Korean corndog has the unique crunch of the panko. That was probably my favorite part. The crunchy panko with the sugar was great. I love a good cheesedog (cheese-on-a-stick), but it was odd to have half of the corndog cheese and the other half hot dog. You got 2 together.
The hot dog portion with added mustard.
Began with a beef shoulder clod.
I broke out some old processing books I had and found a frankfurter recipe from an American Meat Institute and Iowa State publication on processed meat manufacturing from 1989.
I cut the shoulder and then ran it through the grinder, keeping the fat and the lean separate.
Broke out the old bowl chopper and began emulsifying the beef. Began with the ground lean meat.
Next, I added the beef fat along with the seasoning and ice to keep the temperature down as well as to add water.
The emulsified hot dog meat.
Time to stuff!
Smoking the franks.
The smoked frankfurters. This is half of what I smoked. The beef hot dogs are now ready.
To begin the Korean corndog, I made a batter.
Cut 1 hot dog in half and added it to a skewer with mozzarella cheese.
Dipped the corndog in batter and then rolled in panko breadcrumbs.
The Korean corndogs are made plain, potato, or ramen. I decided to try the potato, I skipped the ramen as it just didn't interest me. After battering corndog #2, I rolled it in diced cooked potatoes and then covered it in the panko.
Time for frying. Fried until golden brown, then removed and gave each a sprinkling of sugar.
The Korean Corndogs! 1 plain and 1 potato.
The Korean corndog has the unique crunch of the panko. That was probably my favorite part. The crunchy panko with the sugar was great. I love a good cheesedog (cheese-on-a-stick), but it was odd to have half of the corndog cheese and the other half hot dog. You got 2 together.
The hot dog portion with added mustard.
Posted on 9/6/22 at 8:13 am to upgrayedd
One of my best comfort foods
Posted on 9/6/22 at 8:49 am to SixthAndBarone
Posted on 9/6/22 at 8:51 am to upgrayedd
Huh?
Posted on 9/6/22 at 8:54 am to Darla Hood
Beenie Weenies should win hands down.
Posted on 9/6/22 at 9:04 am to SixthAndBarone
quote:
Broke out the old bowl chopper
Nice entry. Wood eat.
Dat buffalo chopper. Those things cost as much as a good used car.
Posted on 9/6/22 at 9:30 am to SixthAndBarone
nice job 6aB
Posted on 9/6/22 at 9:33 am to Langland
quote:
Dat buffalo chopper.
Yea id love one of those too. When I made some franks and used my food processor it was a mess
Posted on 9/6/22 at 9:36 am to SixthAndBarone
Impressive process. And that equipment!
Posted on 9/6/22 at 9:41 am to Darla Hood
My entry just got fricked. A person reached into the fridge and knocked my shite off the shelf and onto the floor. Was doing a Chicago style hotdog terrine with poppy seed saltine crackers. I want to punch a hole in the wall.
This crap was time consuming. Not sure if I will try again before the cut off. Just not feeling it now.
This crap was time consuming. Not sure if I will try again before the cut off. Just not feeling it now.
Posted on 9/6/22 at 9:42 am to NOLAGT
The bowl choppers are a mess as well, you just get to do a larger batch, so you have less messes. It's something you never use, but it's fun to have. I'll post a detailed step-by-step hot dog post after the challenge.
Posted on 9/6/22 at 9:44 am to Langland
quote:
Was doing a Chicago style hotdog terrine with poppy seed saltine crackers
Post what you have. Even if the picture is gone, it will still be interesting to hear your recipe. Seeing/hearing the creativity is fun.
Posted on 9/6/22 at 9:52 am to Langland
quote:
time consuming.
These are, that's why I haven't been in one in a bit I just haven't had time. Its fun when I do tho!
quote:
The bowl choppers are a mess as well, you just get to do a larger batch, so you have less messes. It's something you never use, but it's fun to have.
Yea I wouldn't use it often probably but would be nice when I did. I did get a dry age fridge that also does aged sausage so I may be trying for some other kinds of emulsified stuff one day. I thought about doing some dry aged chuck hotdogs but I am going out of town and wouldn't have had time to mess with it.
quote:
Post what you have. Even if the picture is gone
Include the pic of the stuff on the floor and the hole in the wall
This post was edited on 9/6/22 at 9:55 am
Posted on 9/6/22 at 9:59 am to SixthAndBarone
quote:
Post what you have.
I will if I don't try it again. I had this terrine in mind a couple of days after the challenge was issued. So for nearly a month I've been working on it in my mind. The key and goal was to NOT make it look like this:
Just to be perfectly clear. This IS NOT my entry. I found this online.
But who knows. Mine might have looked crappy too.
ETA:
Here's mine with two ingredients missing and after being scraped off the floor. It was in layers.
But it tastes really good. I opted to forgo the 5 second rule. I had to know what it tastes like. Very much like a salsa at this point. Those sport peppers are really good.
This post was edited on 9/6/22 at 12:38 pm
Posted on 9/6/22 at 10:04 am to Langland
I would hope not! Who chooses to add a penguin and a bee with their submission?
Clearly, only a tiger will do. Or a puppy.
Clearly, only a tiger will do. Or a puppy.
This post was edited on 9/6/22 at 10:05 am
Posted on 9/6/22 at 10:07 am to Langland
quote:
My entry just got fricked.
quote:
Post what you have.
quote:
Posted on 9/6/22 at 11:00 am to Darla Hood
This challenge was a problem for me, because getting creative with hot dogs is difficult. What do you do? What dish can you make using hot dogs that is BETTER than that same dish would have been if you don't use hot dogs? Sushi with hot dogs? Soup with hot dogs? Pasta made hot dogs (Hot dog bolognese, anyone?)?
Hot dogs are awesome. On a bun or in a bowl of franks. I'm not sure how to improve on that with hot dogs.
So I went with a chili cheese dog. Simple, and you cannot improve on it with any other meat, IMO.
I started out by making my own chili the night before. I used ground beef, chili powder, cumin, garlic, oregano, cayenne pepper, onions, tomato sauce, tomato paste, beef broth, and bell peppers. Whatever recipe you have will work fine. I do mine the night before because spending the night in the fridge makes the chili thicker and better for the chili dog, IMO.
Then I took out a pyrex 9x13 pan and put my buns in it, along with condiments.
I grilled my frankfurter.
I added the frank and topped it with warmed up chili.
I added the cheese - a mixture of grated cheddar and colby jack cheese.
Into the oven at 425 degrees for 10 minutes.
Dinner is served. By baking them like this, the cheese melts and the bun gets crispy (having a "thick" chili also keeps the bun from getting soggy, and the melted cheese holds the whole thing together.
Topped with whatever toppings you want. I used jalapeño pepper and red onions, because that's what I had on hand.
Easy and hard to make a hot dog taste any better than this.
Hot dogs are awesome. On a bun or in a bowl of franks. I'm not sure how to improve on that with hot dogs.
So I went with a chili cheese dog. Simple, and you cannot improve on it with any other meat, IMO.
I started out by making my own chili the night before. I used ground beef, chili powder, cumin, garlic, oregano, cayenne pepper, onions, tomato sauce, tomato paste, beef broth, and bell peppers. Whatever recipe you have will work fine. I do mine the night before because spending the night in the fridge makes the chili thicker and better for the chili dog, IMO.
Then I took out a pyrex 9x13 pan and put my buns in it, along with condiments.
I grilled my frankfurter.
I added the frank and topped it with warmed up chili.
I added the cheese - a mixture of grated cheddar and colby jack cheese.
Into the oven at 425 degrees for 10 minutes.
Dinner is served. By baking them like this, the cheese melts and the bun gets crispy (having a "thick" chili also keeps the bun from getting soggy, and the melted cheese holds the whole thing together.
Topped with whatever toppings you want. I used jalapeño pepper and red onions, because that's what I had on hand.
Easy and hard to make a hot dog taste any better than this.
This post was edited on 9/6/22 at 6:53 pm
Posted on 9/6/22 at 11:00 am to Langland
quote:
Very much like a salsa at this point
Hell, chop up some dogs, mix it with what you have and sprinkle some poppy seed on top for a Chicago Dog Salsa.
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