The Hotdogs Thread, what do you add to your hotdogs in your neck of the woods.


@Spenser
Wolf Brand Chili is a brand. The ranch ysed to be located between Dawson and Corsicana Texas. That was a long, Long time ago, meaning multiple decades now. I don’t know where they keep their cattle these days. It used to be a favorite of mine, but now it tastes more of oats than beef. Oh, I sure a cow stepped over the mixing trough though. 🤣 🤣
 
Spenser said:
My Grits is made with 3 cheeses, ground beef, homemade chicken broth, minced onions & peppers & butter. The grease/fat from the hamburger meat greatly adds to the flavor, and the cheeses, beef and onions and peppers alter the texture.
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That is not grits, that is more like a casserole.
Like an omelet is not eggs.
Beans and franks are not hot dogs.
(I stayed on topic, kinda)
:)
 
LogCabin said:
That is not grits, that is more like a casserole.
Like an omelet is not eggs.
Beans and franks are not hot dogs.
(I stayed on topic, kinda)
:)
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I think you have a point.

Damned interesting, though. Kinda like a weird version of dirty rice.

I'm guessing it took some R&D work to make it a good meal vs. slop.
 
GBinGA said:
I think you have a point.

Damned interesting, though. Kinda like a weird version of dirty rice.

I'm guessing it took some R&D work to make it a good meal vs. slop.
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I was visiting a friend one Saturday morning and his grandma made a dish similar. It had grits, ground beef, cheese, eggs. Kind of a one dish breakfast. Looked and smelled pretty good too. Not hotdog related, I just happened to remember that.
 
@LogCabin meh, yes and no. With all the toppings we put on hotdogs, we still call it hotdogs. Scrambled eggs with cheese and ham and mushrooms is still scrambled eggs, but I see your point. I just call it my Down & Dirty Grits (truthfully, that is what I call it lol). I also do not mind getting off topic, I actually like tangents, as it leads to new interesting content.

@GBinGA it is actually close to how I make my dirty rice, just without the 3 cheeses. (although at times I have used Asiago cheese on my Dirty Rice)

And yes, a lot of R&D and a lot of trial and error. I use the 5 minute grits which takes 20 minutes to cook, as I have to continue to add chicken broth during the process to get the texture that I desire. Would take me up to an hour if using regular grits, and well, I am a lazy SoB..

I only eat 2 meals a day, either lunch or breakfast around 10:30am. If I make breakfast with Grits, I always make enough to have the grits as a side dish for dinner. It really is delicious, not very healthy, but delicious, and quite fulling.

@HillbillyHiker I have actually added a Sunnyside up egg yolk (cut out using a small glass to remove the cooked egg whites) and severed it on top of the grits. When ready to consume, I puncture the egg yolk for a richer grits.
 
Spenser said:
Have you ever had Portuguese Chourico sausage (not to be confused with Chorizo)? No? Well, that is because you were probably never introduced to it. But now that I have mentioned it, and the fact that It happens to be my favorite sausage of all time, are you now not even a little curious about Chourico sausage?

My Ex hated Grits. She was introduced to Grits in SC, simply butter, salt, pepper, grits and water. Whereas while I was making myself Grits at home one day, she came in and asked me what smelled so delicious, so I gave her a taste, and she loved it. She then asked me what was this thing that she just ate, and when I said Grits, she didn't believe me until I took out the Box of grits.

My Grits is made with 3 cheeses, ground beef, homemade chicken broth, minced onions & peppers & butter. The grease/fat from the hamburger meat greatly adds to the flavor, and the cheeses, beef and onions and peppers alter the texture.

Seeing several of the posts here after I made this original thread has made me curious to try some of their hotdog toppings, including choices of buns/rolls.

I also am just curious of how each state, and country, has their own versions of hotdogs and toppings. I find it interesting/fascinating..

BTW, Wolf Chili, is that a brand name or is it Wolf meat? and when you said this is how we eat them, where do you reside?
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I am definitely interested in trying Portuguese chouriça now that you mention it. I leave it to you to decide whether it's wolf chili or Wolf chili. :-)

We live in the beautiful Lowcountry of South Carolina. Our neighborhood is particularly beautiful.
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Freewill said:
I am definitely interested in trying Portuguese chouriça now that you mention it. I leave it to you to decide whether it's wolf chili or Wolf chili. :-)

We live in the beautiful Lowcountry of South Carolina. Our neighborhood is particularly beautiful.
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We have a couple of brands of Portuguese sausage in stores here, supposedly different from "authentic" Linguica and/or chorizo. It is so popular, and common here, that McD's has it as an option with breakfast meals. At the store you can choose between mild and hot, of course I always go for the hot, although "hot" is a stretch, IMHO. But, it IS very good! Redondos and "Hawaiian" are both popular brands here.
 
I had some time in Paraguay and they call a hotdog a Pancho as a nickname or a chorizo for a more regular name. It's yet another chorizo variation that is nothing like chorizo from Mexico. They love to grill over chunks of real wood charcoal (carbone). It's a thicker and meaty type hot dog, all beef and you have coarse ground mustard and onions since they have a strong German influence on their food there. The roll will be a hearty bun with substantial crust since they like bread in the European style. It does not come pre-sliced. If you go out for pizza you are going to see hotdog slices on it like we would do pepperoni in the US. In the countries of southern South America they get serious about how they grill everything and being around the grill and being social is the whole deal. I don't remember sitting down to eat, you just get served or serve yourself off the grill and stand there and keep eating and talking and laughing. Good times and very informal. Beer would be the common beverage but soda is always at hand so no pressure to drink what you don't want. A party around the grill might start with Panchos but stick around because steaks are usually going to hit the grill later. Potato salad in a creamy mayo/mustard sauce with chopped pickles and onions in a very familiar combination to what you'd find here in the US. There were a lot of Germans heading to the N and S Americas back in the mid to late 1800s so our cuisines have a lot of parallels.
I'm a regular eater of the Costco hotdog special and that is close to what they do down in PY only grilled there and not steamed. I load up the plastic cup of chopped onions with mustard and use a spoon to top each bite instead of piling it all on at once. Not a big fan of sloppy chunks going all over when I eat. What's anyone's guess as to how many hotdogs they serve at a typical Costco? Thousands I imagine per day.
At home we enjoy hotdogs roasted on roasting sticks propped up over the wood coals of a campfire. Our local grocery does an old style weiner with the natural casing so they snap when you take a bite. I'm not a hotdog snob so short of it being made of minced skunk meat I'm in.
 
Family tradition was Texas Pete Chili Sauce with ketchup or mustard, until they stopped making it a couple of years ago. :mad: I've been buying Bunker Hill Chili Sauce since, but it's not as good.

Supposedly Texas Tailgate Chili Sauce is the same recipe as Texas Pete, but I've never found it locally.
 
@Freewill

Portuguese Chourico sausage is unlike any sausage I have ever eaten before (not to be confused with Chorizo). I first tried it nearly 30+ years ago in a Portuguese area in Fall River Ma. It is precooked smoked sausage, with a very unique flavor. I first had this sausage in a stew at a local restaurant. The stock was so pungent from just using the sausage. I recreated the stew at home, just a spicier version of it.

Later I tried adding it to my chili con carne, not as the main protein, just added it to one of my own chili recipes as a flavor enhancer, and it did just that.

Simply adding 1 Chourico sausage link also was enough to have a few quarts of chicken broth to taste like this sausage.

I have made different soups, chilis, omelets, with Chourico, and have even just grilled it on its' own on the BBQ. I wish there was another sausage that I could compare the flavor to, but Chourico has such a unique flavor, there is nothing out there that tastes even remotely similar. I no longer live near a Portuguese area, and the local markets around here for some reason stopped importing them, and are no longer readily available.

I just had a neighbor recently suggest for me to travel to Nassau County New York to Mineola as there seems to be a small Portuguese community over up there.

@victoratsea I believe that you are in Nassau County, have you seen Portuguese Chourico up there where you are?
 
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Kayem's Red Snappaaaaaaahs with Hash Browns and Lookie Here's ... Looks Yellow eyed beans... Down South of Portland you might Get away with B&Ms Traditional style beans....But south of Portland it's all Massachusetts rejects anyways!! 🤣 🤣 (I'm actually from Mass, and so are Kayem franks!)

Hooooooraaaaaah!IMG_0938.JPGIMG_0939.JPGIMG_0940.JPG
 
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