OT: Best hot dogs | Page 8 | The Boneyard

OT: Best hot dogs

AreBee1969 said:
I have two rules in my house, you can't like the Yankees and you can't put Ketchup on a hot dog.
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I love rule #1. Completely agree.
But I've never understood rule #2. Why do dog purists not allow ketchup? Shouldn't folks be allowed to eat them however they want? I will commit heresy and say that I do use ketchup sometimes, often in concert with a spicy brown mustard. I also like using a mustard called Arizona Heat, though due to my inability to find it I'm currently using Stop & Shop Sweet & Hot. It's surprisingly good.
I'm also currently using the Mucke Natural Casing, but based on Ron's recommendation in post #200, I'll be trying Thumann's soon. Always loved getting dogs at Rosco's Big Dog. Every Friday we'd drive in from Bloomfield.
 
I don't mind butterflying the dog and grilling it in a cast iron pan with a bacon press flattening it out.

Let the alternate takes fly on that. It's delicious and snappy.
 
Deepster said:
I don't mind butterflying the dog and grilling it in a cast iron pan with a bacon press flattening it out.

Let the alternate takes fly on that. It's delicious and snappy.
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I have no problem with that. It’s a good change of pace with the right dog. Bunch of places in Chicago do that. Call it a “ char dog”
 
Fairfield_1st said:
I love rule #1. Completely agree.
But I've never understood rule #2. Why do dog purists not allow ketchup? Shouldn't folks be allowed to eat them however they want? I will commit heresy and say that I do use ketchup sometimes, often in concert with a spicy brown mustard. I also like using a mustard called Arizona Heat, though due to my inability to find it I'm currently using Stop & Shop Sweet & Hot. It's surprisingly good.
I'm also currently using the Mucke Natural Casing, but based on Ron's recommendation in post #200, I'll be trying Thumann's soon. Always loved getting dogs at Rosco's Big Dog. Every Friday we'd drive in from Bloomfield.
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I'm not a purist, but the sight of Ketchup on dogs is just gross to me, but making a stink about it is more of a joke than anything. Hell! Some people put mayo on dogs. NASTY!

For my kids, I'd bend on that rule, but never Rule #1!

I'll have to check the Thumann's.
 
Never had a Thumann's but then again I grew up in the New Haven area so if you were buying anything other than Hummel's natural casing you needed your head checked.

Hummel's are king to me. Grote, Muckes, and Martin Rosol are all close second and worthy picks.

Honorable mention to Deutschmacher natural casing if you are in a bind and cannot find the CT local brands.
 
.-.
Somewhat related, we had pierogies and grilled kielbasa for dinner tonight. My father in law keeps us stocked with great kielbasa from Hapanowicz Bros. in upstate New York and I’ve been grilling it for the family and the masses for every family gathering for decades.

We butterfly it in 2-3” pieces and it has become tradition for me to char the crap out of it. Over the years I’ve realized that almost everyone prefers it with a really healthy char, like 1/3 to 1/2 blackened.

Curious how the pros here say it should be prepared, because this just developed almost by accident and we all really love it this way.
 
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8893 said:
Somewhat related, we had pierogies and grilled kielbasa for dinner tonight. My father in law keeps us stocked with great kielbasa from Hapanowicz Bros. in upstate New York and I’ve been grilling it for the family and the masses for every family gathering for decades.

We butterfly it in 2-3” pieces and it and it has become tradition for me to char the crap out of it. Over the years I’ve realized that almost everyone prefers it with a really healthy char, like 1/3 to 1/2 blackened.

Curious how the pros here say it should be prepared, because this just developed almost by accident and we all really love it this way.
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that is exactly how I do itwhen I cook them on the grill.
 
8893 said:
Somewhat related, we had pierogies and grilled kielbasa for dinner tonight. My father in law keeps us stocked with great kielbasa from Hapanowicz Bros. in upstate New York and I’ve been grilling it for the family and the masses for every family gathering for decades.

We butterfly it in 2-3” pieces and it has become tradition for me to char the crap out of it. Over the years I’ve realized that almost everyone prefers it with a really healthy char, like 1/3 to 1/2 blackened.

Curious how the pros here say it should be prepared, because this just developed almost by accident and we all really love it this way.
Expand ...
I love char on kielbasa. Give me some good deli spicy brown with it ( I’m a ba tampte guy, but guldens is fine) and I’m set
 
August_West said:
I love char on kielbasa. Give me some good deli spicy brown with it ( I’m a ba tampte guy, but guldens is fine) and I’m set
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Boar's Head deli spicy brown (with white wine and horseradish) is my go-to and we ran out mid-meal last night, which left me with a choice between Gulden's spicy brown or Colman's English mustard. I went with Colman's for the heat.
 
8893 said:
Boar's Head deli spicy brown (with white wine and horseradish) is my go-to and we ran out mid-meal last night, which left me with a choice between Gulden's spicy brown or Colman's English mustard. I went with Colman's for the heat.
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Boars head good too. and yeah nothing wrong with the horseradish kick in Coleman’s on that application.

you ever go to mcSorleys in East village) and have their cheese plate ?
 
August_West said:
Boars head good too. and yeah nothing wrong with the horseradish kick in Coleman’s on that application.

you ever go to mcSorleys in East village) and have their cheese plate ?
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Yes, many times, although not in many years now.
 
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Pretty sure the only thing I put mayo on is my BLT. Some restaurant puts it on my burger. On a dog..Never.
 
I worked at kfc in high school in 1984. They were ahead of the curve with a chicken breast sandwich back then, way ahead. And it had miracle whip on it. And it was freaking good as a whole, otherwise I haven’t found much use for it, but that one worked. Better than mayo even I think.
 
8893 said:
Somewhat related, we had pierogies and grilled kielbasa for dinner tonight. My father in law keeps us stocked with great kielbasa from Hapanowicz Bros. in upstate New York and I’ve been grilling it for the family and the masses for every family gathering for decades.

We butterfly it in 2-3” pieces and it has become tradition for me to char the crap out of it. Over the years I’ve realized that almost everyone prefers it with a really healthy char, like 1/3 to 1/2 blackened.

Curious how the pros here say it should be prepared, because this just developed almost by accident and we all really love it this way.
Expand ...

btw I just noticed you asked how the pros do it. Wanted to be honest here and tell you I am no pro - but the technique you use on the grill (butterfly and char) is exactly the one that my dad did when I was a kid and he was a big time polak so it must be right.
 
.-.
RON said:
My favorite brown mustard is Kosciusko, but I also grew up on and love Ba-Tempte Delicatessen Mustard.
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Try Gold's Horseradish mustard. Its even better than those two . . .
 
Thanks to this thread, I’ve been craving hot dogs and now am getting Teds char broiled tonight for dinner - delish!

To answer the other thread, I went ketchup, mustard, relish, onion and pickle on the side. Let’s go!
 
Anybody else had Kayem's? I think they're a regional boston brand. I discovered them by accident last summer and they're all I buy now. Just perfect every time.
 
I had Mucke's with my leftover Blackie's relish. If I'm buying just a few good ones, I'm buying local. I think we have excellent local options.
 
.-.
8893 said:
Somewhat related, we had pierogies and grilled kielbasa for dinner tonight. My father in law keeps us stocked with great kielbasa from Hapanowicz Bros. in upstate New York and I’ve been grilling it for the family and the masses for every family gathering for decades.

We butterfly it in 2-3” pieces and it has become tradition for me to char the crap out of it. Over the years I’ve realized that almost everyone prefers it with a really healthy char, like 1/3 to 1/2 blackened.

Curious how the pros here say it should be prepared, because this just developed almost by accident and we all really love it this way.
Expand ...
For fresh kielbasa, I've seen it and tried it two other ways.
Using a high skillet, cover sausage with water and bring to gentle boil. When water level is halfway up the sausage, flip and continue to cook until the liquid begins to foam. Remove and rinse pan. Add a little olive oil to pan and brown on both sides.

The other way is to bake in 325F oven. Place sausage on nonstick sheet pan and brush with olive oil. Bake for 20-22 minutes then gentley flip and bake another 20 minutes.

The boiling method leaves a nice snap on the outside and very tender and juicy inside.
Either way, try not to or minimize puncturing the casing.
 
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I think I was a disappointment to the polish side of my family...never really cared for kielbasa. Don't get me wrong, I'll still eat em but not my favorite. Pierogies on the other hand...I can eat all day every day
 
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