Since summer is just around the corner and hotdog season starts I decided to get some hotdog weiners.
This time it's Nathan's.
I never liked them before because they were too salty.
Then all hot dogs got too salty.
But since I started cooking them in water to wash the salt out first I'm going to give them another chance.
I honestly don't know what the best hot dog Weiner is anymore.
I might try making my own.

I personally prefer the Nathan’s all beef skinless, but not a fan of natural skins. My favorite used to be old homestead or something like that but I haven’t seen them around here in years. Might have been old neighborhood lol.

I’m not sure these makers like Nathan’s don’t do batches that vary on the salt some as when I have looked at the labels the sodium might vary label to label and is reflected on the label, within a brand. Nathan’s, in my experience, pushes the salt content as far as it can go and even beyond, but I think boiling them is a good idea to help things. Our old neighbor that comes over sometimes for hotdogs only likes hebrew national.

karstopography wrote: ↑Wed Jan 10, 2024 12:26 pm I’m not sure these makers like Nathan’s don’t do batches that vary on the salt some as when I have looked at the labels the sodium might vary label to label and is reflected on the label, within a brand. Nathan’s, in my experience, pushes the salt content as far as it can go and even beyond, but I think boiling them is a good idea to help things. Our old neighbor that comes over sometimes for hotdogs only likes hebrew national.

Now I'm scared I bought this package of Nathan's and I can't get enough salt out of them
I'm sure not gonna worry about them being in the truck at work all day.

This guy has a hotdog stand in downtown Bastrop.
I've never seen it because I never go downtown.

I can guarantee the Terry Williams he mentions is my neighbor.
He describes him to a T.
Can't cook and unloads all his problems on people.
Plus he seems like the kind of person that would put ketchup on a hotdog.
And he's just like his mother was, he tells the same stories over and over.

https://www.statesman.com/story/news/lo ... 099091007/

Well I've changed my mind on the Nathan's hotdog weiners.
After slowly heating the things in water for a good long time not boiling but just some steam coming up they were really good.
Maybe an hour or so.
You could taste other flavors besides salt.
Well worth the extra money.

For the grill scored toasted bun.Our go to dog.
https://www.ballparkbrand.com/hot-dogs/ ... s-bun-size

people here are partial to vollwerths.
they also have a line of brats available.

we rarely eat hotdogs any more just from a healthy lifestyle point of view.


keith

We like the Members Mark Beef Franks from Sams. They serve them cooked in water at the store. They are 0K there. They are totally different, much better, cooked over charcoal at home. They are a large dog and need a large Brat sized bun.

Traditionally I've always cooked sausage and hotdogs in water then grilled or griddled.
I tried deep frying some a couple of times and they were horrible.
There are some meat markets around here that make their own.
Not for sure who or where.

I watch Ballistic BBQ and Ballistic burgers.
On YouTube.
Here is the recipe he posted for a New Jersey style hotdog chili recipe and made it on his video the other day.
Personally I wouldn't like it due to the ketchup and brown sugar.
But here it is because maybe y'all might like it. Link to video.

Bun length hotdog weiners.
What the devil is that.
Some sort of way to squeeze more money out of people.
Why would you make one that wasn't bun length?

Average hotdog length is just under 6 inches, average hotdog bun is 6 inches, so the average hotdog length is just not enough to fill the average bun completely. There are visa versas, but it's rare as the bun is most always to big.

that's not a hot dog recipe, it is a recipe for the topping...take my click back please.

edit when you read 44k views, remember it should be 44k-1.

JRinPA wrote: ↑Wed Jan 17, 2024 9:40 pm that's not a hot dog recipe, it is a recipe for the topping...take my click back please.

edit when you read 44k views, remember it should be 44k-1.

I found the recipe to be horrible.
Nothing worse that the smell of hot ketchup cooking in chili.

Continuation of the hotdog experiment.
I tried it with Wolf brand and have they ever went to the dogs.
It's going to be Hormel this time with cheap Bar S Hotdog and the Nathan's for comparison.

If it can make a Bar S taste good, buy a flat of that stuff.

JRinPA wrote: ↑Tue Jan 30, 2024 12:44 pm If it can make a Bar S taste good, buy a flat of that stuff.

With today's high prices and inflation a peasants gotta do what a peasants gotta do.
The steerage dog.

I had to doctor the Hormel chili to even be able to eat it.
Added a pinch of salt Fiesta chili powder and chipotle powder.
That was too add flavor and mask the sweet taste.
The Nathan's hotdog was like salty rubber.
I liked the cheap Bar S better.
The Nathan's never floated in the hot water but the Bar S did.
The Bar S was bigger around more tender and not near as salty.

I looked at the ingredients in both and was totally surprised.
The only thing Nathan's has going for it is all beef and name.
All beef could mean anything.
Many of the other name brands have jumped on the uncured band wagon when scientifically and chemicaly they are cured.
Claiming no nitrites or nitrates other than celery powder or some such rot in the fine print.
I'm not Jewish or Muslim so I couldn't care less if they are all beef.

Totally not worth the unbelievable mark up in price that some of these high dollar hotdog weiners have.
I actually had to toss the Nathan's it was so salty and bad.
Don't buy the Hormel low sodium chili if you don't like flavorless runny sweet chili with hardly any meat.

Personally I think Nathan's are terrible, tried them once only. Bar S just taste like air to me...but they used to be dirt cheap before covid. Like 6 cents an oz?

I don't believe I've ever eaten a chili dog. I want to try to make some from venison, I've seen recipes, but haven't done it. The emulsifying part seems like a lot of work now that I can once again buy hatfield meat franks at a good price at redners. That my go to good cheap hot dog. For beef franks, it was Kunzler when they were on sale...that goes back to Saturday afternoons watching Penn State games, hot dogs and sauerkraut and mashed potatoes. That has been a while seeing as we cut the cable tens years back, and the way PSU and the media/networks/NCAA treated Joe Pa.