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Originally Posted by bluezebra  shel how did they turn out? |
They were OK, although the one in the cast iron skillet was a scosh dry for my taste. A little less time in the oven and lower heat might do the trick. The pup on the rack was a little more moist, and if I do this again, that's how I may do them.
Comparing them to a stove top technique, in which the pups were simmered until completely heated through and then left for a few minutes in a dry pan to crisp the skin slightly, the stove top method resulted in a dog more to my liking. Next time I'm going to just simmer them, per a suggestion by chicagostyledog.
I keep thinking of Sabrett's dogs from the carts in NYC, and the pups sold by Frank, the hot dog guy who sold the dogs from his truck by the park near my house when I was a kid. Twenty-five cents would get a hungry kid a dog with the fixin's and a bottle of belly wash - usually cream or root beer. And Frank was such a cheerful, friendly guy ... a, memories of youth.
Shel