Red and white hots - First cook on the new small

Cookinbob

I got my small last Saturday, got it assembled, but have been busy every day and night since, and will be until Sunday.  Had to squeeze a first cook in, did it at lunch today.

In Rochester NY, there is no "dog" in "hot dog".  They are just "hots" to the locals.  Zweigles is the local favorite, the pop open hots are the best IMHO.  They come in red (red hots) and white (white hots), the white are a mix of beef pork, and veal.  both have natural casing that splits pretty quick when you put the fire to them.  the good folks at zweigles offer a 1 lb 6-pack that is 3 each of white and red, so even with just a pound, everybody can be happy.

I loaded the egg with Rockwood, lit with the MAP torch, and within 10 minutes it was way over 500.  I will have no trouble getting this to any temp I care to cook at.  It took only a few minutes to cook the hots, they split and charred nicely.  A great lunch.  I never would have lit the XL to cook just these for lunch, but this is a no brainer.  

hapster

Congrats on the small.... Great looking dogs (or hots) right there!

jerryb78

The whites sound a lot like the weisswurst that they serve in Bavaria.  Over there it's considered a breakfast item and they basically poach it in hot water rather than grilling it.  There's a place in Milwaukee where I think that I can get some the next time I'm there.

BigGreenRam

I never thought I would be the one in my family that would be admiring another mans weener on the internet, but alas, here I am.

Cookinbob

jerryb78 said:

The whites sound a lot like the weisswurst that they serve in Bavaria.  Over there it's considered a breakfast item and they basically poach it in hot water rather than grilling it.  There's a place in Milwaukee where I think that I can get some the next time I'm there.

I Googled "white hot dogs" and lt looks like these are an upstate NY thing, but had their beginnings in the German community in Rochester, so there may be a connection.  Hoffman's Sausage in Syracuse makes a similar hot they call the "snappy", also good.   I have family in Wisconsin, and have been there a lot, have had white Brats, but never a dog.  At any rate, if you can shop at a Wegmans, you can get Zweigles and they are great, about $4.59 a lb.  They can be ordered on-line but at what looks like $15 per lb once shipped.  I would not pay that.

minniemoh

@Cookinbob - Congrats on the new lil one! Did you buy a platesetter for your small or are you planning to get a Woo and stone? I love my SBGE. Use it all the time for cooks like yours.

Cookinbob

minniemoh said:

@Cookinbob - Congrats on the new lil one! Did you buy a platesetter for your small or are you planning to get a Woo and stone? I love my SBGE. Use it all the time for cooks like yours.

I did not buy a platesetter.  Thanks to all I learned here, I bought the woo and stone plus the High Que grate.  Just did not need the woo for this cook.  Also bought a carbon steel wok which just came today, will need to be seasoned.  I'd like to think that I am now fully equipped with the small, but you know how that goes )

Biggreenpharmacist

Only other thing you might look at is a weber sear grate. It fits right between the handles on the woo.

Cookinbob

Don't ya know, there's always something!

Biggreenpharmacist

20 bucks. I use mine all the time. I put stock grid on fire ring then woo on top of that. Makes for quick and easy reverse sear and that cast iron puts some beautiful marks on the meat.

Cookinbob

Biggreenpharmacist said:

20 bucks. I use mine all the time. I put stock grid on fire ring then woo on top of that. Makes for quick and easy reverse sear and that cast iron puts some beautiful marks on the meat.

Where did you get it for $20?  If i am looking oat the right thing on Amazon, it is $35.  I assume you put the sear grate on the bottom of the Woo rather than the top?  Also, is it CI, or porcelain coated steel?

Biggreenpharmacist

Cast iron. I think I happened upon a deal on mine. Hell maybe it was 35 and im thinking of somethin else. But it is cast iron and it wedges down right between the handles on the woo, so even cooking direct its raised direct. I LOVE it.

Biggreenpharmacist

Was trying to find an old pic but didnt work.

Griffin

Congrats on the new addition to your family. Sure it will provide loads and loads of cooks in the future.

So you actually want the casing to split? That's usually not the case with sausages as they will lose juices and dry out, but I've never had a red or white hot before so what do I know?

Tikaanikaeda81

MMMM pop opens are the best.

Photo Egg

Biggreenpharmacist said:

Only other thing you might look at is a weber sear grate. It fits right between the handles on the woo.

+1

The WOO and Weber grate are fantastic...