Doggydaddy, you beat me to the punch! As a tribute of sorts to Yankee Doodle but with BK’s taste in the front of my mind, I tried to duplicate their Pig in a Blanket/Sororan dog last week. I started with Mucke’s Franks, Manchego cheese, and thick-cut Niman Ranch bacon. I slit the franks and stuffed them with slivers of the cheese:
Then I wrapped each one with one slice of bacon (though I really like your idea of two!), no toothpicks, and rolled them around in the skillet to cook all sides:
After cooking, I toasted some Calise Bakery split rolls and added condiments:
Left: light mayonnaise, Bookbinder’s chipotle mustard
Middle: same mayonnaise and mustard, plus mild banana pepper rings
Right: same mayonnaise and mustard, plus homemade salsa
Result: absolutely delicious! I loved the crunch of the bacon, and how the cheese crisped in the grease. I chose a harder cheese (Manchego) because I was afraid that the cheese would melt right out of the frank. Even the buns were great, and I didn’t have much hope for them, having found them in the deli at my local Big Y grocery store. I did press down the insides of the buns with my thumbs so it made a trough for the dogs to sit. The only disappointment was the mustard, which I was hookwinked into thinking it was spicy. It wasn’t — mostly sweet — so I’m still on the lookout for a hotter mustard that would complement the bacon and frank. A horseradish-based one might overpower it, but who knows?
John A, thanks for getting this in my head in the first place with this thread! [:p] Chris
Nice looking dog! I love them char broiled. With the bun toasted. What brand? I would guess a Martin Rosol or Hummels.
I have learned alot about using my camera and posting them here. I attribute this to you.
If you aren’t going to take the challenge of duplicating the BK dog, I felt it was up to me.
Here’s my version. One deli style footlong in the same sized bun. Wrap it with two slices of bacon.
I cooked this one fairly crisp.
On the other burner, I flame broiled a long hot chili.
Pinto beans were cooked with a whole bunch of seasonings and spices. I made enough of them for a future meal of huevos rancheros. [:p]
I put it all together. First off, the white stuff isn’t mayo, but a horseradish sauce. Yes it is ketchup, but with the combination of green chili, horsey sauce and ‘Sauce Hienz’, you have the colors of the Mexican flag.
Hi Mark, LOL. The secret to being a good photographer is buying a relatively inexpensive Canon PowerShot camera, mine is a couple of years old A530. Leave it on Automatic and point & shoot, period.
I do not have a flat grill but I’m going to give those a try either in a skillet or on the grill.
It is today’s Restaurant of the Day:
Oh. That does look good!
It is today’s Restaurant of the Day:
What are you guys talking about? [?] Burger King has hot dogs? Wow, who knew? No ones pictures are showing up for me either.
Aside from the pepper, anyone know how this compares to the cheese stuffed version at YANKEE DOODLE in New Haven ???
… The BK version
The BK version looks like it has more dressings, as I remember the Doodle version.
Anybody had both?
Edited to try to figure out why picture didn’t post … Anyone have an idea why not.
I agree, that’s a great looking dog. There have been previous discussions about this style of dog and since then, I have learned that mayonaisse is a great condiment with any hotdog in general.
With your photographic skills combined with your cooking ability, I request that you try to duplicate and post photos of your version. You can do it.
IMO, Beautiful [:p] [:D] [:p]
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