Hot dogs! What kind is your fav and recipe for con carne sauce?
 

Now before the usual lecture me on preserved meats, we don't have them often, maybe once every couple of months but I have changed my choices for which is the best since moving here. Oscar Meyer is no longer my favorite weiner, now we buy Nathans or Hebrew National. I would like to find a recipe for the meat sauce like we had at home and can't find one that is JUST right.

Also what other things do you put on your hot dog and what kind of bun do you use? I like raw onion and yellow mustard. Do you boil or grill or fry or even bake?

Hot Dogs are very regional. We originally hail from Western NY....if you were from Buffalo you bought Sahlen's, Rochester you bought Zweigle's and if you were from Syracuse you bought Hoffman's. For years whenever we flew back, we would return with 20 pounds of frozen Hot Dogs in our carry on.

Now we really like the big 100% Beef hot dogs Costco sells, their Kirkland brand. I like potato rolls, mustard, and sometimes dill relish or cheddar cheese. Bacon is always an upgrade on most anything. Grilling is the best....I even sometimes grill them with my pellet grill, which gives a nice wood smoked flavor to them.

Gracie, you're the best! Frank D.

Hebrew National
But if you know another brand that tastes and "chews" like Hebrew National let me know. On a good hot dog everything tastes good----i like frying onions and sour krout fried together

Gracie, dear, I’m with . Chopped raw onions and Grey Poupon. Chili dogs, not so much.

I like grilled with a New England bun (opens at the top), toasted. However, in a hurry, put the dog on a bun, wrap in a paper towel and micro for 30-40 seconds.

Here is a photo of a Portillo’s hot dog,
I grew up in Chicago and there were push cart guys that sold dogs fixed like this even before Portillo’s.
Kosher beef dog on poppy seed bun, garnished with bright green relish, slice of dill pickle,
slices of tomato, mustard, chopped onion sprinkled with celery salt.
Sport peppers are optional!
This is my personal favorite!

Hebrew National
 

Years ago I learned that animal parts are used in most hot dogs, and may include skin, lips, pig snouts, organs, fat, and other parts of animal bodies.

This sounded so unappetizing that I cut back severely on ,my intake of hot dogs. Then I saw advertising for Hebrew National hot dogs. They are all beef, so no pig snouts. They also claim that they use only "choice cuts" of beef, so maybe no lips, eyelids, etc.

Nothing special about the hot dog buns I use, just off the shelf buns in the grocery store. I generally include mustard, fresh cut onions and relish on the whole thing. Sometimes some ketchup.

If I'm going to put chili on the hot dog, I like to use the chili which can be purchased in cans at Steak and Shake. I still add fresh cut onions.

Yummy. :MOJE_whot:

Tony Packo's or Rudy's hot dog sauce from Toledo.

What are sport peppers?

P.S. I’m surprised at the popularity of chopped onions.

Should be chopped sweet white onions,
sport peppers are smaller and kind of hot, therefore they are optional.

It depends on whether you are looking for Cincinnati chili or regular. I love the chili dogs at Scooples. Best I have had anywhere.

Blue Seal natural casing franks from Chicopee Provision in Chicopee, Massachusetts.

Blue Seal Brand Natural Casing Franks

Real old fashion natural casing frankfurters. Made from only the finest trims of beef, pork and bacon, no fillers or by-products. The wholesome flavor of our Blue Seal Hot Dogs is the taste you remember. And, of course, only naturally smoked.

Real Old Fashion Natural Casing Franks 10lbs - Blue Seal Kielbasa

I'm from Syracuse and any hot dog other than Hoffman's is just OK. Thankfully, Publix now carries Hoffman's Hotdogs, but they are the prepackaged one's and not the same as the great bulk hotdogs with natural casings we always purchased at Wegmans deli. I don't really care for chili dogs, but a Hoffman's German Frank with French's yellow mustard, maybe a little pickle relish and/or chopped sweet onion is something I love. Never ketchup!

If you are from NJ--somewhere close to NYC
Rutt's Hut, Ott's Spot, Blvd Drinks, Fat Mike's,

I will try them. I think of hot dogs as "weiners" and bratwurst and mettwurst and other similar as sausages. Found a pretty good bratwurst at Aldi's this week. I have to say I had overlooked Aldi's for years until the new one opened here.

I cannot find German lunch meat like we grew up with here in The Villages. Publix carries a lot of Italian stuff I am not used to. Where is thuringer and souse and pickle pimento loaf etc. I find braunswieger and liverwurst, sometimes misnamed. We don't eat a lot of cured stuff. Lunch is sometimes a challenge to find a little something something. a little different from the same old deli roast beef, boiled ham, chicken, turkey.

Do they sell more then one kind or one brand? Do you know the name/brand of the one you liked?

There was four in the package. They were uncured. I think some German name.

Graciegirl, I'm seeing a pattern with your posts here
 

[
Your hungry aren't you?, time for a snack girlfriend, giggle!



QUOTE=graciegirl;1568954]Now before the usual lecture me on preserved meats, we don't have them often, maybe once every couple of months but I have changed my choices for which is the best since moving here. Oscar Meyer is no longer my favorite weiner, now we buy Nathans or Hebrew National. I would like to find a recipe for the meat sauce like we had at home and can't find one that is JUST right.

Also what other things do you put on your hot dog and what kind of bun do you use? I like raw onion and yellow mustard. Do you boil or grill or fry or even bake?[/QUOTE]

I like the ones at Home Depot and near the water tower on CR466...……………..

Gracie, dear, I think you should make a pilgrimage to the Polish Deli. Filled with great stuff.

Hebrew National Knockwurst with "hotdog relish", and lots of Bavarian sauerkraut sold in a jar at Publix. All piled on a Nature's Own whole wheat hotdog roll. Yum!
Gracie you mentioned German lunch meats. In my early years we lived in Newark NJ. My father would go to a German butcher in Union Nj and buy all the things you
Mentioned. I remember him eating Head Cheese (not cheese) with vinegar. Is that the same as souse? He would bring P&P loaf for my brother Ronald who loved it.

We usually buy Boars Head in natural casing but they’re too skinny to be a great hot dog. I enjoy the grilled dogs outside of Home Depot. Does anyone know if they’re Hebrew National? If so, we may have to switch. When I moved to NJ, I was surprised to find Italian hot dogs. Instead of sausage and peppers, they had substituted hot dogs.

Smith's all beef, NATURAL CASINGS, hot dogs from Erie, PA.

On the open grill until they start to char and split open.

The very best!!!!!!

Grilled hot dogs with chili and cheese

I believe they are Sabrett.

Sister married a butcher, a very sour kraut. He said Sabrett, Boars Head, Nathan and Hebrew National are the best, (Natural casings if available) National brands.

To be perfectly frank, I prefer Martins potato rolls, German w/caraway seeds sauerkraut, Dijon or whole grained mustard. I can relish the taste now.

I grille on a Cuisinart 5 in 1 indoor grille. Gonna mustard it up now, since I'm on a roll.

My favorite hot dog is a Coney island hot dog. Probably not from Coney Island, but's that what we call them in Southeastern Mass and RI, and there are hot dog stands that sell them everywhere. The sauce is rich with spices and thick because it's made with really fine ground beef. The best (and they claim to be "America's Original Coney Sauce") is supposedly from Nick's Coney Island in Fall River, Ma. Also known as Dirty Nick's, the original owner would line the dogs up his arm and add the condiments. You can buy packets that you just add water to at Three packets of Nick's Coney sauce - Nick's Coney.
Here's one of the variations of it, but every place has their own secret formula:

1 Spanish onion (minced finely)
1-1/2 lbs ground hamburger
1/2 lb ground chourico
3 T Worcestershire sauce
2 T minced garlic
1/2 tsp black pepper
1 tsp crushed red pepper
2 T spicy mustard
1 small can tomato paste
1 8 oz. can tomato sauce
1 T celery salt (or to taste)

In slow cooker, place ground hamburger and chourico, and then cover meat with water and turn on high. Once meat is cooked (several hours), drain hot water and place half the cooked meat into the food processor and finely grind. Place meat back in the crock pot. In separate pan, saute chopped onion in olive oil until soft. Place onions in crock pot. Add the rest of the ingredients. Cook six to eight hours on low. You may want to adjust the spices.

Also, Blue Seal is the best kielbasa I have ever had. A friend of our's family owns a very popular grocery/butcher shop in New Bedford, and brings some down to us when she visits. They have to special order it, and it's the only brand they eat.

Clever.

Detroit coney. Gordon’s used to carry a 5 pound frozen block. They have now switched to national coney. Not a fan, so now have to go to Detroit to buy bulk coney. Freeze in 1 pound blocks and ship overnight to the boys who otherwise would not get to enjoy a coney. It’s more about the coney fries than the dog

I keep thinking of Kennywood Park( Pittsburgh area) hot dogs with mustard and onions.