spiral sliced hot dogs with chili

Buckwoody Egger

been done before but had some fun. there are some “as seen on tv” type products for the spiral. i didn’t use a skewer.  just carefully angled the knife without cutting too deep and rolled the dogs. 

the brand of dogs are Sahlens from Buffalo, NY who are the mainstay provider for Ted’s Hot Dogs in Buffalo. Also the recently closed JJ Red Hots around Charlotte and the long-missed Barker’s Red Hots in Atlanta. these restaurants cook(ed) over lump charcoal.

the dogs are so good i didn’t even care that it was 7 in the pack.  probably a great way to make an 8 pack of “shorties” into “bun length”

hormel no beans chili. before summer is out i hope to make a batch of new york system sauce (which is a rhode island thing actually)
https://www.olneyvillenewyorksystem.com/wienersauce
 






https://eggheadforum.com/discussion/1148389/spiral-dogs

https://eggheadforum.com/discussion/1144216/spiral-cut-hot-dogs

lkapigian

The Simple Things In Life, Satisfying 

caliking

I'm on board. Chili dogs scratch an itch that should not be ignored. 

shtgunal3

I’d be all over that! Minus the onions and add mustard. 

Botch

I'd been thinking about grilled chilidawgs the last couple days, I think you just pushed me over the edge.  

lousubcap

When on  a roll...Great, simple and a true banquet.  The spiral cut needs to be very early into the beer consumption.  Knife skills top dead center right there.  

RRP

I sincerely hope you don't mind my jumping in here - but I too had a craving for chili dogs this weekend. Luckily I still had several "pucks" in my freezer. Here is a picture of a batch I made not too long ago.

Varsity – Atlanta Knock Off Chili Dog Sauce Recipe

An egghead Named Chuck Lane shared this recipe with us way back in 2002 and I have been making it ever since. I always make either a double or triple batch as it takes a little time to prepare due to the tedious breaking up the raw ground chuck by hand before cooking it. Ron Pratt (RRP)

1 pound 80/20 ground chuck

1.75 cup cold water

2 tablespoons chile powder

2 teaspoons paprika

.25 teaspoon cayenne pepper

.5 teaspoon cumin

.5 teaspoon granulated garlic

1 teaspoon granulated onion

2 teaspoons salt

1 dash tobacco sauce

Put water and all ingredients except the meat into a Dutch oven and stir well! Add meat, breaking it up fine with your fingers as you go. You don’t want any big chunks! Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all the water is gone and the consistency has some body to it.

I then package it by compressing the sauce into a ¼ cup measuring cup and slam the resulting “puck” onto a foil covered cookie sheet and then freeze. After frozen I wrap them individually in Saran Wrap. 1 puck makes 2 terrific chili dogs.

Typical yield is 17 pucks from 2 pounds.

Buckwoody Egger

thanks all and Ron you are always a welcome addition to any thread!  

I will also add a knock-off recipe. this one uses water. the folks that sell the seasoning packet strictly recommend soybean oil. sounds a bit like olestra. not that there’s anything wrong with that. 

fishlessman

Buckwoody Egger said:

thanks all and Ron you are always a welcome addition to any thread!  

I will also add a knock-off recipe. this one uses water. the folks that sell the seasoning packet strictly recommend soybean oil. sounds a bit like olestra. not that there’s anything wrong with that. 

thats darn close to mine cept double the allspice and add a little nutmeg and use 80 percent hamburger.  pearl hot dogs here.  low salt diet has me simmering dogs for 15 minutes before grilling them, they taste way too salty for my likes without the simmer, especially the hebrew nationals