Fancy Franks For the Fourth

All along on my Hot Dog Research Journey I knew that I would be purchasing my own weenies and take the inspirations from Happy Fatz and Frank along to make some bomb-dot-com hot dogs.

 

The 4th of July is this week and I want to share some information from the National Hot Dog and Sausage Council from www.hot-dog.org,

On Independence Day, Americans will enjoy 150 million hot dogs, enough to stretch from D.C. to L.A. over five times.

During Hot Dog Season, Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs or 818 hot dogs consumed every second during that period.

Los Angeles residents consume more hot dogs than any other city (over 95 million), beating out Baltimore/Washington and New York.

 

As discussed in my previous post about Franks (address here) I found that I can dress a hot dog with any elements that I would usually pair with turkey, beef or pork. My all time favorite pizza is the Hawaiian with Canadian bacon and pineapple so I set my sights on making the Hawaiian Weenie.

 

I took myself to the grocery store in search of supplies for my dogs where I spent 20 minutes in front of the meats reading the back of hot dog packages, trying to determine which one’s had fewer mystery and unpronounceable ingredients. Lesson 1: Do not read the ingredients in hot dogs. There is nothing gross in them but there are many elements that are processed, it’s just like buying fast food or packaged meals, there are ingredients that you can’t pronounce so you decide to ignore them. I went with the Hebrew National’s because they’re Kosher. I myself do not require a Kosher diet but I felt like I was winning the mystery ingredient battle this way.

 

I do not own a grill, while I acknowledge that hot dogs taste a million times better when cooked on a grill outside while enjoying a cool beverage on a fine summer day, I have to work with what I’ve got, a pan and boiled water. I filled my pot and allowed the water to start simmering but not to a full boil, next I placed my weenies into the water for 8-10minutes. I removed them from the water after 8-10 minutes and let them sit as I finished up my dressings.

 

For my Hawaiian Weenie I created a smoky Hawaiian BBQ sauce with a combination of Sweet Baby Ray’s Hawaiian style BBQ sauce, Tomato Ketchup, Honey Mustard BBQ Sauce and brown sugar. Them I chopped up some pineapples to garnish and BOOM, hot dog perfection!

Smoky Hawaiian

Fast-forward a few hours from lunch and I hunger again, for dinner I made myself a Chipotle Chili Pork Dog. Combining mayonnaise, chipotle chili powder and lemon juice I had a small batch of chipotle chili mayo that I paired with two slices of cooked bacon and a freshly heated hot dog. Beware: First start with a small amount of chili pepper and increase as desired and add more mayo and lemon juice to the mix if it’s too spicy. By the end of my meal my nose was running it was so spicy!

Chipotle Chili Dog

 

Recipes

Smoky Hawaiian BBQ Sauce

Ingredients:

¼ cup Ketchup

2 Tbsp. – Honey Mustard

1 Tbsp. – Sweet Baby Ray’s Hawaiian BBQ Sauce

1 ½ Tsp. – Packed Brown Sugar

Combine all ingredients and mix. Taste and add additional amounts of ingredients to desired taste.

 

Smoky Hawaiian Hot Dog

Ingredients:

Desired number of Hot Dogs

Smoky Hawaiian BBQ Sauce

Cut Pineapples

Optional Ingredients:

Cooked bacon

Grilled onions

 

Directions:

  1. Heat water in pan until simmering, not boiling
  2. Place hot dogs in simmering water for 8-10 minutes & remove from water after that duration
  3. Dress the dog!
  4. Insert food in mouth

 

I hope you enjoy these recipes & I hope you share your weenie-spirations with us in the future.

 

Have a fun & safe Fourth of July weekend with your friends & families!