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bbqjimbob 14 years, 6 months ago.
Anonymous
Ahhh… Nuked dogs… been there, done that… Actually if you lay down the chili sauce first and stick the dawgs on top they come out pretty good!
As for the hickory nuts, ya, they are extremely pungent right now. You only need 2 or 3… They have tons of oil in them, which melds into your skin picking them… Smells so goooodddd… Every time we get a wind storm of sorts here, branchs come falling down… I have tons of them in a pile for the grills, but them fresh nuts are so much more flavorfull in grilling… I’m trying an experiment this year and freezing some up in ziplock bags to see if they hold their flavor… Hopefully I can get the same taste this winter as I’m getting now..
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Originally posted by bbqjimbob
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Originally posted by roossy90
2 AM.. Nuked for 1 minute and 10 seconds.I suppose necessity is the mother invention, or, in some cases, the mother of the seriously less than all it can be wiener- I guess the phrase- be all you can be- was never meant for those unfortunate micro-waved dogs!! I guess you gotta do what you gotta do! Of course, at 2-3 in the morning (Like right now!) it beats starting a chimney o’ charcoal!
Exactly my point BBqjimbob,,,
Its those late nights after Conan,– with the munchies and laziness has set in.[;)]
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Originally posted by roossy90
2 AM.. Nuked for 1 minute and 10 seconds.
I suppose necessity is the mother invention, or, in some cases, the mother of the seriously less than all it can be wiener- I guess the phrase- be all you can be- was never meant for those unfortunate micro-waved dogs!! I guess you gotta do what you gotta do! Of course, at 2-3 in the morning (Like right now!) it beats starting a chimney o’ charcoal!
Howdy,
On my cart which will open next week in NW Louisiana, we’ll be using a roller grill.
LarryRickenbacker
2 AM.. Nuked for 1 minute and 10 seconds.
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Originally posted by UncleVic
Yup, you may be right there… But I’d be cooking the dogs on my Weber grill, on the "COOL" side.. Slow cooking them that is… Get all the flavor from mother nature into them as possible… Not cost effective to drop 2 or 3 bucks in charcoal for a 2 or 3 minute cook… Not to mention, slow cooking allows you to enjoy a couple 3 brews while babysiting the dogs.. Just my humble opinion though… (OH, did I mention my hickory trees have fresh nuts on them? Most awesome tossing them green nuts into the charcoal ~ Flavor City!!).
I like the idea of tossing the hickory nuts in with the charcoal! Which kinds of meat do you smoke/grill when using the hickory nuts? What is the smoke they produce like? Is the flavor from the smoke of the hickory nuts similar to the flavor from the smoke of hickory wood? I know hickory wood smoke is a little on the strong side- I like it best with beef, but I’ll use it some when smoking pork, and occasionally when grilling chicken. You’re right about the cost of charcoal for a quick cook. The method I use for dogs takes about 15-20 minutes total, and yes, it does give me some time for a few favorite beverages!
2 ways;
First one is to strip the twigs off a green branch, stuff it into a hot dog and hold it over a camp fire until it gets puffy and black in spots.
Second one is to put the hot dog on a fork and hold it over a gas burner on the stove until it gets puffy and black in spots.
I don’t have a clue as to what brand they were or if they were natural casing or beef or pork. They just tasted good to me when I was a kid.
Cakes
Weiners are not usually high on our list of things to cook, but we were having Brats on the grill Saturday evening and our son said he doesn’t like Brats, but does weiners. Therefore, I knew the weiners would cook too quickly if I put them on with the Brats, so instead, when I put the Brats to simmer in beer/onion mixture, I also put in the Nathan’s weiners for our son, and simmered them alongside. When ready to put the Brats on the grill, I just left the weiners in the warm beer, until the Brats were nearly done, then put the weiners on the grill…..to darken them and crisp them up and they turned out really well. In fact, they looked good enough that I think we may have them again on the grill sometime this summer.
Love reading all the various ideas everyone submits about how to cook things and have learned so much from all of you. Thanks for the education.
Donna
it depends on my mood… sometimes I use the charcoal grill, other times I may want a simple boiled dog and other times I take the frozen dog put it in a frying pan with a little water, cook until the water boils off and finish with a pan fry.
With large groups~~parties/all the kids visiting/etc~~ then the grill is a must, some cooked with direct heat for the burnt skin and other on the "cool" side for the browsers and those of us who return for the 4-5 or ? dog
Anonymous
Yup, you may be right there… But I’d be cooking the dogs on my Weber grill, on the "COOL" side.. Slow cooking them that is… Get all the flavor from mother nature into them as possible… Not cost effective to drop 2 or 3 bucks in charcoal for a 2 or 3 minute cook… Not to mention, slow cooking allows you to enjoy a couple 3 brews while babysiting the dogs.. Just my humble opinion though… (OH, did I mention my hickory trees have fresh nuts on them? Most awesome tossing them green nuts into the charcoal ~ Flavor City!!).
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Originally posted by UncleVic
JimBob… Ya need a new best freind? Love your method of cooking the dogs…
I dont remember who mentioned this in the past here, but putting the chips in some foil, wrapped up with holes poked in it seems like the best way to slow smoke!
>Ya need a new best freind? Sure- as long as you’re bringing the dogs! Thanks for the info- I’ll consider the foil method; however, a slow smoke is not necessarily what I’m going for, as the dogs are already cooked! I "smoke" them for a while to give them as much smoke flavor as possible (However, once meat has been cooked, as hot dogs are, it doesn’t absorb nearly as much of the smoke flavor as raw meat) and to "moisten" and "plump" them a bit w/o over cooking them, before grilling them over direct heat. If the chips are soaked enough, there is no need for foil. The method you are thinking about may have been used with wood chunks, which often are wrapped in foil, instead of using soaked wood chips.
Anonymous
JimBob… Ya need a new best freind? Love your method of cooking the dogs…
I dont remember who mentioned this in the past here, but putting the chips in some foil, wrapped up with holes poked in it seems like the best way to slow smoke!
As mentioned in an earlier topic, I’ve tried locally made wieners, Usinger’s all beef wieners, Five Star pork & beef, and most recently- tonight- Smith’s wieners. So far, my favorite is the Five Star, and my wife’s is the Usinger’s all beef! I’m still anxious to try the Boar’s Head all beef wieners! No matter which wieners, with one exception, the method of cooking has been the same. The exception was to cook them (I think they were some of the locally made wieners) inside in a skillet, w/ a little oil, similar to the "griddle" method. The method of preference, and the method the wife and I prefer is this: I smoke/grill them on my CharGriller Super-Pro. The main section- separate from the side fire box, is app. 30" wide X 21" deep, and has 4 cast iron grates. To start, I use natural charcoal, started w/ a chimney starter (No compromises here!). I use 2 of the 4 grates. The charcoal is on the right side, and the 2 grates, w/ the dogs on them, are on the left side. I add about 2-3 handfuls of previously soaked wood chips to the coals on the right side- they are chips made from the oak barrels from Jack Daniel’s whiskey, and close the lid once the chips start smoking in earnest. While the chips smoke- about 10-15 minutes, I turn the dogs app every 2-4 minutes. Once the smoke has subsided, I move both grates to the right until the dogs are directly over the coals. I grill them for about 3-5 minutes w/ the lid open, turning often. This combination of lump, smoke, direct, and indirect heat seems to be the ticket! However, I’m interested in hearing and trying any other methods which you have found to produce an awesome dog!
Thanks again for your input/help! I appreciate it!
How Do You Cook Your Wieners?
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