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Thread: (Tacky? Yeah! :) But at least its timely!) What's the BEST thing you do with Weiners?

  1. #1
    Join Date
    Jun 2008
    Location
    Bloomington, Illinois/Fairbanks, Alaska
    Posts
    3,518

    Default (Tacky? Yeah! :) But at least its timely!) What's the BEST thing you do with Weiners?

    I'd hafta say.. Beans & Weenies! Add a teensy touch of mustard and brown sugar to the canned beans, LOTS of weiners and bake in oven a little too long- until there's a crust formed on the baking dish- oh so yummy!

    And pigs in a blanket! (Eat your heart out, Congressman Anthony Weiner!)

  2. Default

    Big weiners or little weiners?

    I love a good hotdog - I really do - char-broiled until totally black and burnt os my #1 fav, loaded with fresh chopped onions, a just a bit of ketchup, mustard, and dill pickles.

    We have a place up here - Wahl's - they cut the weiner in half, then split each half and grill. Serve on white bread that they toast and butter - everyone loves them!

    Love little weiners rolled in crescent rolls.

    Slice and place in baked beans too.

    Sometimes - when I don't have any hotdog rolls - just skillet fry in olive oil with a tone of onions - to die for!

  3. #3
    Join Date
    Jun 2010
    Location
    Jacksonville, Texas
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    850
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    Default

    Beanie Weenies, love them.
    Hotdogs are super food, onions and Chile with yellow mustard is a must.
    Kevin, the Weiner man is in deep dodo. CF

  4. #4

    Default

    I love hotdogs just about any way you make them. I get the all beef though because my gallbladder disagrees with the pork.

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    All beef is the only way to go - but I did find a 100% chicken hotdog that was really good!

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    I love them all different ways. Back home they had what they called NY system weiners. A weiner made with pork and veal, on a steamed bun, with meat sauce, mustard and onions. After a late night partying, it was the thing to do

  7. Default

    We have a few hot dog places here that stay open all night - that's where the bar hounds head after the bars close.
    I should have opened one of those years ago - I'd be rich today!

  8. #8
    Join Date
    Jun 2008
    Location
    Bloomington, Illinois/Fairbanks, Alaska
    Posts
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    Default

    When I worked at this particular lodge up north, in the staff dining hall we had these fat, fantastic knockwursts that were SO meaty and good. They were so popular. We used to talk about them sometimes in places w/ customers nearby and they'd be like "Oh- those sound good! Where can WE get them?" and we'd be like- "Gosh- sorry, those are only in the employee dining room!" We joked about how we had to eat hot dogs and they got T-Bones, Filet Mignon and Lobster- yet they still wanted OUR hot dogs, HA!

  9. #9
    Join Date
    Aug 2009
    Location
    North Louisiana
    Posts
    1,163

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    Hotdogs are no longer on my diet but when they were I had a lot of them. Rarely cooked steaks, burgers or chicken on the grill that I didn't put the dogs on first to have as leftovers. While burgers were never that good as leftovers the dogs were great.

  10. Default

    jp - can you make your own - maybo modify this -

    •3 feet sheep or small (1-1/2-inch diameter) hog casings
    •1 pound lean pork, cubed
    •3/4 pound lean beef, cubed
    •1/4 pound pork fat, cubed
    •1/4 cup very finely minced onion
    •1 small clove garlic, finely chopped
    •1 teaspoon finely ground coriander
    •1/4 teaspoon dried marjoram
    •1/4 teaspoon ground mace
    •1/2 teaspoon ground mustard seed
    •1 teaspoon sweet paprika
    •1 teaspoon freshly fine ground white pepper
    •1 egg white
    •1-1/2 teaspoons sugar
    •1 teaspoon salt, or to taste
    •1/4 cup milk

    Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.

    Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

    Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

    Preparing the Casing
    Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.

    After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.

    Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

    or use all beef or turkey or chicken

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