The Art of Creating the Perfect Hot Dog: A Condiment-Infused Masterpiece
As I embarked on this hot dog-making adventure, I couldn't help but think that my life was missing one crucial element: bacon. That's right; I'm talking about a bacon-flavored hot dog. The verdict? It tasted like bacon hot dogs – big win in my book. With the perfect blend of savory and sweet flavors, this creation is sure to satisfy even the most discerning palate.
Now that we have our hot dog, it's time to talk condiments. A plethora of options lay before me, each with its unique flavor profile. First up, I tackled the jalapeno relish. I began by de-seeding, de-veining, and de-stemming eight large jalapenos and two cloves of garlic. The latter was going to require a bit more processing to ensure even distribution throughout the relish. Once chopped, I added the jalapenos and processed until they reached a relish-like consistency. This resulted in nice little chunks that were perfect for adding a spicy kick to my hot dog.
To add an extra layer of flavor, I decided to create a quick pickle using equal parts vinegar and water, with a half-cup each, along with a tablespoon of kosher salt and a quarter cup of sugar. These ingredients were whisked together and brought to a boil before being poured over the jalapeno garlic mixture. This mixture was then allowed to cool completely for about an hour before draining off excess liquid and refrigerating. The result was delicious, and I highly recommend making this condiment.
Next up on the hit list was a mango salsa, which required some mangoes (although, as I mentioned earlier, I still don't know how to efficiently slice them). I chopped the mango into a salsa-like consistency, scraping off all the fruit as I went. To add a bit of depth to this condiment, I also added half a small red onion that was finely chopped and a lime that had been juiced by hand. A sprinkle of kosher salt, a few twists of freshly ground black pepper, and some chopped cilantro completed this flavorful mixture.
Finally, there were the mesquite-grilled onions – the crowning glory of our hot dog creation. These were achieved by throwing mesquite chips onto a charcoal grill (although I don't have that luxury) or onto the smoker, where they reached a temperature of 500 degrees Fahrenheit for searing. Once charred to perfection, these onions were chopped into hot dog-sized pieces and added on top of our condiments.
To assemble this masterpiece, I laid out three of our condiments – jalapeno relish, mango salsa, and mesquite-grilled onions – along with freshly charred hotdog. This resulted in a unique flavor profile that was both satisfying and addictive. The combination of flavors worked beautifully together, with each bite revealing new layers of complexity.
As I took my first bite, Sawyer, a third-party adjudicator (and attorney), stepped forward to offer his assessment of this creation. With eyebrows that couldn't be faked, he declared that this hot dog was good because you could see it working. In other words, it was an unapologetic masterpiece.
With that, I'd like to extend my gratitude to ButcherBox for sponsoring this episode. By partnering with them, you can stock your freezer with high-quality meat products, making cooking and meal planning easier. Choose from various box types and frequencies, and they'll ship your order right to your doorstep – frozen for freshness in an eco-friendly box.
As a bonus, new members of ButcherBox receive two pounds of 100% grass-fed ground beef free in every box for life. That's one less thing to worry about when it comes to cooking dinner quickly. For more information and to get started with ButcherBox, head over to the link provided in the video description.
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The Importance of Measuring Ingredients
As I ventured into the world of hot dog creation, I realized that measuring ingredients was essential for achieving consistency and accuracy. With precision comes confidence – especially when it comes to condiments. To ensure that my relish had a perfect balance of flavors, I carefully measured out each ingredient.
**Recipe 1: Jalapeno Relish**
Ingredients:
* 8 large jalapenos
* 2 cloves garlic
* 1 tablespoon kosher salt
* 1 cup water
* 1 tablespoon sugar
Instructions:
1. Chop the jalapenos and garlic into small pieces.
2. In a bowl, whisk together the jalapeno mixture, kosher salt, water, and sugar until well combined.
3. Process in a food processor or blender until you achieve a relish-like consistency.
4. Refrigerate for at least an hour before serving.
This condiment was a game-changer – perfect for adding a spicy kick to any hot dog.
"WEBVTTKind: captionsLanguage: en- This episode issponsored by ButcherBox.ButcherBox delivers 100% grass-fed beef,free-range organic chicken,pork raised crate-free,and wild-caught seafooddirectly to your door.For a limited time, new members receivetwo pounds of groundbeef free in every boxfor the lifetime of their membership.Head to link in the videodescription for more info.- Oh, so hard to resist!Mesquite-grilled onions,jalapeno relish...Wait a minute!Those are Southwestern ingredients!(crowd gasping)Mango lime salsa?That's the kind of bold flavorthey enjoy in Albuquerque!(crowd gasping)- Hey, what's up guys?Welcome back to Binging withBabish, where this week,I'm betting you're guessingthat I got these hot dogson ButcherBox.Nope, but I did make themfrom ButcherBox meat.I got four lovely ribeyeshere that I'm gonna cutinto one-inch cubes andfour strips of bacon.That's right, we're makingbeef and bacon dogs,both of which we're gonnasubject to the freezer,along with our meat grinder,for about 15, 20 minutesbefore commencing to grindingon the largest plate.Keeping everything cold prevents smearingand other general forms of grossness.Once all the meat has beenground, we're gonna toss ittogether with our spice and cure mixture.Into a separate bowl. I'mcombining 18 grams of kosher salt,six grams garlic powder,four grams onion powder,four grams white pepper, 10 grams paprika,and one and a half gramsof pink curing salt,or Prague powder number one.Go ahead and tiny whisk that togetheruntil all the spicesare evenly distributed,add it to the meat, and toss to combine.Bear in mind, this spice mixtureis for one kilogram of beefand a hundred grams of bacon.Once all the meaty pebbleshave been evenly coatedin the spice mixture, it's timeto bust out our very finestgrinding plate from thefreezer and grind it once againinto a smooth beefy spaghetti.Then we're gonna take oursmooth beefy spaghettiand process it even furtherinto something called a farce.But unlike the work of MontyPython or the Valentine's Dayepisode of Frasier, thisfarce is simply our meat mashemulsified together via foodprocessor with some ice water,250 milliliters all told forour 1.1 kilograms of meat.I'm doing this in twobatches so I don't burn outmy food processor like I didduring the Irishman episode,scooping out the first batchinto a bowl, and then drizzlingthe remaining 125 milinto the food processorwhile it's running withthe second batch of beef.Once we have our nice smooth creamy farce,you can either dig in with a spoon,I'm just kidding, don't do that,what we're actually gonnado is allow this to cure,covering it with plasticwrap, pressed right down ontothe surface of the meat soas to prevent oxidation,and letting it chill outin the fridge overnight.And then it's my leastfavorite time of day,sausage stuffing time.I have here a lengthof natural sheep casingthat is gonna give our ahot dogs a snappy bite.After letting it soak for 15, 20 minutes,I'm threading it onto our sausage stuffer,snipping off the excess,tying a knot so as to securethe extruding farce andpoking a hole in thereusing a sharp thing.This is gonna help airescape and help preventa phallic blowout as we beginthe very unpleasant processof shoving our squishyfarce through the machine.And try as I might, we still ended upwith an intestinal condom,so I'm gonna do the oppositeof what you should do to acondom and poke more holes in it.Give it another try, and success.Stuffing sausage by herselfis an annoying process,'cause you have to both loadthe farce into the grinderand guide the casing off of the machine,so hopefully, next time OrdinarySausage will come throughand give me some help.Once all your sausage has been stuffed,go ahead and tie off the other end,give it a little wipe down so the exterioris a little less gross, andthen it's time to start twistinginto individual links,which you want to doalternating directions each link.This prevents the sausages from unravelingwhen it comes time to cookthem, which it is now.First, we need to poke themwith a whole bunch of holesusing our sharp thing to prevent blowouts.Then these guys are headedout onto the smoker,which I have set to175 degrees Fahrenheit.I'm using Mesquite wood pelletsfor the sake of our onionslater on, and so we can getthat nice Albuquerque flavorin our hot dogs.Arrange them into a perfectcircle, if you feel like it,shut it down and let'em smoke for one hour,or until they register150 degrees Fahrenheitat their thickest point,not to mention, look, feel,and smell like hot dogs.But do they taste like hot dogs?Let's find out.First we're gonna snipthe bits of the casingbetwixt the dogs so as to separate them,slice 'em open, and give 'em a try.And I'm happy to report thatthey taste like bacon hot dogs.So, big win in my book.Now onto the plethora of condimentsthat adorn this dog.First up, jalapeno relish,I got about eight de-seeded,de-veined and de-stemmedjalapenos and two large cloves of garlic,the latter of which I'mgoing to process a bit beforeadding jalapenos to ensureits even distribution.Once that's good andchopped up, add the 'penosand then process until it hasa relish-like consistency.So, nice little chunks.Scrape down the sidesof the bowl occasionallyand process until your desiredconsistency is achieved.Then, to sort of quick pickle these guys,I've got equal parts, vinegar and water,about a half-cup each, atablespoon of kosher salt,and a quarter cup of sugar,all of which I'm going totiny whisk together and bring to a boilbefore pouring over ourjalapeno garlic mixture,which I'm going to let coolcompletely about one hourbefore draining off excessliquid and refrigerating.This stuff turned out delicious,and I highly recommend you make it.Next up on the hit list,a mango salsa, for which,it comes as no surprise,we're gonna need some mangoes,which if you saw me answeringquestions from Twitteron Wired, you know Istill don't know how to dowith any efficiency or accuracy.So I'm gonna keep slicingit up like an avocadoand sort of inverting it soit looks like the pictureon a package of Hi-Chew,scraping off all the fruitand then chopping it up intoa salsa-like consistency.Said salsa seen on theSimpsons didn't seem to haveany other mix-ins, butit's not really salsawithout some red onion, so Igot half a small red onion herethat I'm gonna finelychop and add to the party,along with one small lime, cutin half and juiced by hand.And because I care more about accuracyto Southwestern flavorsthan my own taste buds,a little bit of chopped cilantro,a generous sprinkle of kosher salt,and a few twists of freshlyground black pepper.Go ahead and mix that together,and you got yourself one mango salsa.Cover this up and refrigerateuntil ready to use.Last up, we have ourmesquite-grilled onions.This is probably most easilyachieved by throwing somemesquite chips on a charcoalgrill, but I don't have that,so onto the smoker itgoes, this time crankedup to 500 degrees Fahrenheit for searing.Once we've logged a few minutes on thereand we've got some nice char marks,it's time to chop theseguys up and assemble.First we're gonna lay outthree of our condiments here,our jalapeno relish, our mango salsa,and our mesquite-grilledonions that I'm going to cutinto hot dog appropriate-sized pieces.If you want to see it andmake your own hot dog buns,click the link in the upperright hand corner right now.Stuff a freshly charred hotdog in the bunand arrange the condimentsin the strange orientationthat we find them in on The Simpsons.That, is next to each other,rather than concurrently.Kind of an interesting idea, actually,so you get different flavorsas you eat the hot dog,but how does it work in practice?Only one way to find out.And between the delicious homemade hot dogand the creative flavorfultoppings, this is genuinelyone of the best hot dogsI've ever had in my life.If it were on a plate,it would legally be inthe clean plate club.But that being said,I think all these condimentswould work better togetherrather than separately.Kind of like an oldfriend of mine, America.So I'm gonna slop it upwith all them toppin's,and because I'm clearlybiased, here comes Sawyer,a third party adjudicator,and who, as an attorney,is incapable of lying.Let's see what he thinksof the new and improved Isotope Dog.You know it's good because you can't fakeeyebrow movement like that.Thank you again to ButcherBoxfor sponsoring this episode.With ButcherBox, youcan stock your freezerwith high-quality meat products,making cooking and meal planning easier.You choose your box type and frequency,and they'll ship you your order for free,frozen for freshnessin an eco-friendly box.For a limited time, newmembers receive two poundsof 100% grass-fed ground beef freein every box for thelifetime of their membership.I love having ground beef onhand to make a quick dinner.For more info and to get your first box,head to the link in the video description.(smooth music)\n"
