- [Andrew] This episode is sponsored by ButcherBox.
ButcherBox delivers 100% grass-fed beef,
free-range organic chicken, pork raised crate-free,
and wild-caught seafood directly to your door.
For a limited time, new members receive
two pounds of ground beef free in every box
for the lifetime of their membership.
Head to link in the video description 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 flavor they enjoy in Albuquerque!
(crowd gasping)
- [Andrew] Hey, what's up guys?
Welcome back to Binging with Babish, where this week,
I'm betting you're guessing that I got these hot dogs
on ButcherBox.
Nope, but I did make them from ButcherBox meat.
I got four lovely ribeyes here that I'm gonna cut
into one-inch cubes and four strips of bacon.
That's right, we're making beef and bacon dogs,
both of which we're gonna subject to the freezer,
along with our meat grinder, for about 15, 20 minutes
before commencing to grinding on the largest plate.
Keeping everything cold prevents smearing
and other general forms of grossness.
Once all the meat has been ground, we're gonna toss it
together with our spice and cure mixture.
Into a separate bowl. I'm combining 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 grams of pink curing salt,
or Prague powder number one.
Go ahead and tiny whisk that together
until all the spices are evenly distributed,
add it to the meat, and toss to combine.
Bear in mind, this spice mixture is for one kilogram of beef
and a hundred grams of bacon.
Once all the meaty pebbles have been evenly coated
in the spice mixture, it's time to bust out our very finest
grinding plate from the freezer and grind it once again
into a smooth beefy spaghetti.
Then we're gonna take our smooth beefy spaghetti
and process it even further into something called a farce.
But unlike the work of Monty Python or the Valentine's Day
episode of Frasier, this farce is simply our meat mash
emulsified together via food processor with some ice water,
250 milliliters all told for our 1.1 kilograms of meat.
I'm doing this in two batches so I don't burn out
my food processor like I did during the Irishman episode,
scooping out the first batch into a bowl, and then drizzling
the remaining 125 mil into the food processor
while it's running with the 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 gonna do is allow this to cure,
covering it with plastic wrap, pressed right down onto
the surface of the meat so as to prevent oxidation,
and letting it chill out in the fridge overnight.
And then it's my least favorite time of day,
sausage stuffing time.
I have here a length of natural sheep casing
that is gonna give our a hot 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 secure
the extruding farce and poking a hole in there
using a sharp thing.
This is gonna help air escape and help prevent
a phallic blowout as we begin the very unpleasant process
of shoving our squishy farce through the machine.
And try as I might, we still ended up
with an intestinal condom, so I'm gonna do the opposite
of what you should do to a condom and poke more holes in it.
Give it another try, and success.
Stuffing sausage by herself is an annoying process,
'cause you have to both load the farce into the grinder
and guide the casing off of the machine,
so hopefully, next time Ordinary Sausage will come through
and 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 exterior
is a little less gross, and then it's time to start twisting
into individual links, which you want to do
alternating directions each link.
This prevents the sausages from unraveling
when it comes time to cook them, which it is now.
First, we need to poke them with a whole bunch of holes
using our sharp thing to prevent blowouts.
Then these guys are headed out onto the smoker,
which I have set to 175 degrees Fahrenheit.
I'm using Mesquite wood pellets for the sake of our onions
later on, and so we can get that nice Albuquerque flavor
in our hot dogs.
Arrange them into a perfect circle, if you feel like it,
shut it down and let 'em smoke for one hour,
or until they register 150 degrees Fahrenheit
at 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 snip the bits of the casing
betwixt the dogs so as to separate them,
slice 'em open, and give 'em a try.
And I'm happy to report that they taste like bacon hot dogs.
So, big win in my book.
Now onto the plethora of condiments
that adorn this dog.
First up, jalapeno relish,
I got about eight de-seeded, de-veined and de-stemmed
jalapenos and two large cloves of garlic,
the latter of which I'm going to process a bit before
adding jalapenos to ensure its even distribution.
Once that's good and chopped up, add the 'penos
and then process until it has a relish-like consistency.
So, nice little chunks.
Scrape down the sides of the bowl occasionally
and process until your desired consistency is achieved.
Then, to sort of quick pickle these guys,
I've got equal parts, vinegar and water,
about a half-cup each, a tablespoon of kosher salt,
and a quarter cup of sugar, all of which I'm going to
tiny whisk together and bring to a boil
before pouring over our jalapeno garlic mixture,
which I'm going to let cool completely about one hour
before draining off excess liquid 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 answering questions from Twitter
on Wired, you know I still don't know how to do
with any efficiency or accuracy.
So I'm gonna keep slicing it up like an avocado
and sort of inverting it so it looks like the picture
on a package of Hi-Chew, scraping off all the fruit
and then chopping it up into a salsa-like consistency.
Said salsa seen on the Simpsons didn't seem to have
any other mix-ins, but it's not really salsa
without some red onion, so I got half a small red onion here
that I'm gonna finely chop and add to the party,
along with one small lime, cut in half and juiced by hand.
And because I care more about accuracy
to Southwestern flavors than my own taste buds,
a little bit of chopped cilantro,
a generous sprinkle of kosher salt,
and a few twists of freshly ground black pepper.
Go ahead and mix that together,
and you got yourself one mango salsa.
Cover this up and refrigerate until ready to use.
Last up, we have our mesquite-grilled onions.
This is probably most easily achieved by throwing some
mesquite chips on a charcoal grill, but I don't have that,
so onto the smoker it goes, this time cranked
up to 500 degrees Fahrenheit for searing.
Once we've logged a few minutes on there
and we've got some nice char marks,
it's time to chop these guys up and assemble.
First we're gonna lay out three of our condiments here,
our jalapeno relish, our mango salsa,
and our mesquite-grilled onions that I'm going to cut
into hot dog appropriate-sized pieces.
If you want to see it and make your own hot dog buns,
click the link in the upper right hand corner right now.
Stuff a freshly charred hotdog in the bun
and arrange the condiments in the strange orientation
that 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 flavors as you eat the hot dog,
but how does it work in practice?
Only one way to find out.
And between the delicious homemade hot dog
and the creative flavorful toppings, this is genuinely
one of the best hot dogs I've ever had in my life.
If it were on a plate,
it would legally be in the clean plate club.
But that being said,
I think all these condiments would work better together
rather than separately.
Kind of like an old friend of mine, America.
So I'm gonna slop it up with all them toppin's,
and because I'm clearly biased, here comes Sawyer,
a third party adjudicator, and who, as an attorney,
is incapable of lying.
Let's see what he thinks
of the new and improved Isotope Dog.
You know it's good because you can't fake
eyebrow movement like that.
Thank you again to ButcherBox for sponsoring this episode.
With ButcherBox, you can stock your freezer
with 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 freshness in an eco-friendly box.
For a limited time, new members receive two pounds
of 100% grass-fed ground beef free
in every box for the lifetime of their membership.
I love having ground beef on hand to make a quick dinner.
For more info and to get your first box,
head to the link in the video description.
(smooth music)