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Hot Dog Stand Recipe – You Can Make Yummy Stadium Style Hot Dogs Right at Home
I made hot dogs the same way for years. They were always good, but nothing to brag about. I think maybe in the back of my mind, the wetsuit wasn’t important enough to warrant my installation from my food side. Then one day, I decided to try something else.
When I was young, I was taught to boil grapes in water, put them in a jar, and put various spices on top of them. But as I got older and advanced in my culinary skills, I knew there had to be an extra step to this hot dog recipe.
Things that go well with hot dogs include: potato chips, baked beans, coleslaw, or potato salad.
This low-fat wiener recipe is now a staple around my house. I love my family, and they are really good. Here’s what you’ll need:
* Whole roast beef (you can eat other “things” if you want, we only eat roast beef; we also like the length of the bun)
* Soft buns (you want fresh buns here, not old ones, although you can turn on old buns if you insist on using old bread – I have other uses for old bread like Bread Pudding and Amaretto Sauce)
* Hot dogs are fun
* Chopped onions
* Sauce and ketchup
* Kraft Mexican four-cheese blend
* Hot dog chili sauce (Castleberry’s is our favorite)
* Cole slaw made by Laura
* Color images
* The cage pot
* Cast iron skillet
Now, you don’t have to do anything like I do. I will let everyone know how I do it, and you can change it as you see fit.
Please note that hot dogs need a long time in the pot to be good, and the grilling method I mentioned below is perfect. Make sure the dog packs are warm and melt inside their “pack” in the hot pot. I usually make the dogs and let them sit for 45 minutes to an hour in the crock.
- About an hour before serving, turn the pot over to keep warm.
- Heat a cast iron skillet, and add a tablespoon of oil.
- Fry the beef in an iron skillet.
- When they have a good “fry” on the outside, like you do if you bake them, take them out and put them inside a fresh soft bun (I like my bread soft and fresh)
- Immediately wrap the bun and wiener in tin foil, sealing all sides.
- Place in the crockpot.
- Repeat with remaining buns and wieners.
- Cover the pot and leave alone.
- Heat it in the microwave or on the stove.
- Prepare some spices.
- Get everything on the table, including drinks, chips, dip, everything.
- Then take out one dog at a time for each meal, and put the rest in a pot with a lid to keep warm.
This is very hot. Simply take the bun and wiener combination out of the aluminum foil (don’t forget this step to avoid microwave problems), wrap loosely in a paper towel, and microwave for about 10-15 seconds. Do not go beyond this, the bun will be difficult.
Alternative: I tried this once and it was better. Place a rack in the bottom of the crock-pot before adding the hot dogs. Add a tablespoon or so of water. Be careful, you don’t want to have the dog packs sitting in the liquid. The idea is to “stand” lightly instead.
I usually eat two hot dogs, each made like this:
Type #1: (ingredients are in order used) mustard, ketchup, relish, chili sauce, cheese, onion
Style #2: (ingredients are in order used) mustard, relish, onion, sauerkraut, homemade coleslaw
Now, a note here about the slaw. There are all kinds of ways to make coleslaw. There is also a slaw mix that can be purchased in a bag. I am as careful about my destruction as I am about my bread. My mom made coleslaw the same way for years, and it was always delicious.
If you’ve ever had bad coleslaw, you’ll remember it. Some fast food restaurants have the incentive to call it coleslaw, but it’s almost like “stuff”. Have you ever noticed that the oven in many restaurants is usually very clean, as if everything is made from cabbage sprouts? Makes you wonder what happened to all the GREEN stuff.
I’ll be sure to put a link to my coleslaw recipe at the end of this article, so be sure to grab it and try it with these hot dogs.
I choose other things: fresh bread is one; fresh and other milk; A good tasting coleslaw is important; I think the Castleberry hot dog sauce is good; I use Kraft Mexican style four cheese almost every day; I want to know what is in the meat I eat. However, to each his own. Have fun!
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