Make Hot Dogs Taste Like Beef
We Plant a Hot Dog That Tastes Like Steak—Grilling Flavor Volition Never Be the Same
After trying four dissimilar specialty hot dogs, one stood out for its incredibly rich, unique flavor.
Although hot dogs can be—and should be—enjoyed all year round, like burgers, they're at their summit in the summer, charring on grills across the country and getting slicked with ketchup and mustard at the ball game. Don't get us incorrect, we honey a good ballpark dog. But while we were in the throes of grilling stories this summertime, we decided to poke around and run across what other (read: not hands found in almost grocery stores) hot dogs the world had to offer. Later on all, high-low foods (such as caviar and tater fries) are a Nutrient & Wine favorite, and we loved the thought of trying a higher-quality version of the cookout staple. So nosotros called in some samples, ending up with beefiness hot dogs from 4 different brands: Pat LaFrieda, Snake River Farms, The Brooklyn Hot Dog Company, and KC (Kansas Urban center) Cattle company. Some were wagyu, some were regular beef. Needless to say, it was a pretty exciting day in the office.
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Armed with a spread of toasted buns, yellow mustard, sliced pickles, and ketchup, we got to work, moving down the line to sense of taste each chargrilled dog. Nosotros tried them "naked" and slathered in toppings—with each bite, nosotros paid special attending to texture, taste, flavour notes, and how well the hot dog married with the toppings. In the end, we were pretty dehydrated from the table salt overload, only it was well worth information technology to observe ane of the most unique hot dogs we've ever tasted. Read on for our thoughts:
Pat LaFrieda All Natural Casing Uncured Beef Frankfurters
Pat LaFrieda's frankfurters tasted like a archetype ballpark canis familiaris, but better. Our editors felt it had a rich, distinct season and snappy outer casing that gave way to a smooth texture inside. The size was perfect for the bun—it was enjoyable with or without toppings.
"This is a real people-pleasing one," one editor wrote.
The Brooklyn Hot Dog Visitor Smoked & Uncured Classic Beef Hot Dogs
While the other hot dogs were shorter and thick, The Brooklyn Hot Dog Company's were long and skinny, stretching beyond the confines of your average bun. The casing was thicker and had a skilful snap, actualization slightly wrinkly when grilled—as for the flavor? It was smoky and salty, complemented by a chewy texture.
"Nice length and texture," an editor wrote. "I think this one is actually the most 'classic' of the dogs."
Serpent River Farms American Wagyu Beef Gourmet Frankfurters
Serpent River brought the smokiest hot dogs to the tabular array—they were juicy and well-spiced, and one editor likened the tasting notes to kielbasa. The texture was smoothen and uniform, with a snappy casing.
"More than bite than Pat LaFrieda but still smooth and 'hot-doggy,'" an editor noted. "Great meaty flavor, spices, and skillful snap from the casing."
Kansas Urban center Cattle Company Uncured Wagyu Beefiness Hot Dogs
This hot domestic dog blew united states of america away. The umami! The spice! The beefiness! It was basically like eating a steak in a bun, or an elevated "tube steak," if you will. The flavor had real depth and smoky undertones, and the texture and color (darker, more chocolate-brown than ruby) was different than well-nigh hot dogs—in a adept style.
"So rich and flavorful. It's well-spiced and the taste is almost similar to kofta," an editor wrote. "Although information technology doesn't strictly remind me of a hot dog in flavor, I'one thousand 100 percent sold—it likewise stands upwardly to toppings really well, and the season still comes through."
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Source: https://www.foodandwine.com/meat-poultry/summer-specialty-hot-dog-taste-test
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