possible pearl source

fishlessman

our local butcher has rally been expanding over the last few years, they dont have the pearls on their web site but if you ask they may send some and to take the sting off the delivery you could get a 45 day dry aged steak at a lot less than what other mail order steak houses charge. check their locations, they may already be near you and have them in your area

http://www.themeathouse.com/locations/index.html

reelgem

Thanks!! I never used to like hotdogs but since I started cooking them like Fred does I've been making them alot....too much. Everyone goes cray when I do the diagonal cuts on them. Been wanting to get some Pearls to try. I'll check them out.

Now you got me thinking lunch!!
These were Hebrew Nationals and I can't imagine any better than this. But curiosity is going to make me try the Pearls.

fishlessman

those look great and the nationals are what i buy when im out of newengland. the pearls do have better flavor and they arent nearly as salty as the nationals. im thinking the meathouse will be a little more money than ordering direct per pound but maybe some savings on shipping if they are ordered with some dry aged, ive seen prices on dry aged from other places and its almost twice the price per pound and the aging times are only half what the meathouse sells. doesnt hurt to see if they will ship the pearls

WhackMaster719

Does that really do anything to the dog besides make them cooler looking?

reelgem

In my opinion, the diagonal cut takes hot dogs to a whole new level.

Here's an exerpt from Fred.

After 48 years of hot dog research, there is one hot dog that I believe stands alone for its quality and taste. Made locally by the Pearl Meat Packing Company, located in Roxbury Massachusetts, this 1/4lb, all-beef, natural-casing frank, stands alone as one of the best hot dogs I have ever tasted.

I first tasted a Pearl over 35 years ago when I worked at a local country club as a busboy. One of the cooks took the time, effort, and attention-to-detail, to cook one for me. He even put nice "slits" up one side and down the other that opened up, exposing the succulent hot dog flesh as he grilled it to perfection. The way it went "snap" when bitten was love at first bite, and it was then and there that my search for the perfect dog began. It was actually then and there at the tender age of 14 years old, where unknowingly, that cook set the standard by which all dogs were to be measured

WhackMaster719

Thanks, I read that before. I don't have access to any Pearls here in Va. I was just wondering about the cutting of the tops...

reelgem

I bought some Nationals yesterday at Walmart and they carry low sodium and reduced fat ones. They don't come in the 1/4lb size which is what I like to get. Might just try the low sodium ones sometime. Reduced fat products always tend to have more sodium in them. I'm sure it's to compensate for the flavor they lose removing the fat.
I'll have to do a side by side nutritional comparison with Pearls and Hebrew Nationals.

reelgem

You can order them here.
http://www.pearlmeat.com/

What do you mean..."cutting the tops"?

Sooner Egg

Anne,

those look great :woohoo: , I saw your post recently where you did the slits this way so I replicated it at home myself with some Hebrew Nationals and they turned out fantastic, my wife who generally doesn't like hot dogs, absolutely loved them...looks like this is the only way I will dogs from now on...looks like I'm ordering some Pearls to find out how they compare

WhackMaster719

Sorry, I meant making the slits. Do you just do that on the tops, or all over? Does it somehow affect the taste? Thanks for the ordering info. I'll have to order some when I make some room in the freezer!

reelgem

I do the same diamond cut on both sides. It makes the outside a little crisp but still juicy. Hard to explain but you got to try it. I'll never go back to my old way of cooking them.

WhackMaster719

Thanks for the tip. I'll definitely have to try that. I went to the pearls site but didn't see a place for ordering. I submitted a question about it.

Misippi Egger

Anne, those look great !

Do you season them or do anything beside slit and grill?

Gotta try me some Pearls ! :woohoo:

fishlessman

if you can get the split tops, butter and season the buns exterior before grilling, frying. really works out well, i think you could do that with any roll, a little messy but who cares