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Originally Posted by bluezebra  Yeah Shel the cart dogs are awesome. I heart Sabrett's. I think they taste much different though, than the Boar's Head natural casing franks. I don't so much care for the BH dogs in a water bath to heat em. I've never tried cooking em in the oven before. I have griddled them (often) on top of the stove on a cast iron griddle and love them the best that way. The only way I love them more is on the grill.
The Sabrett's though are awesome in the water, on the griddle and the grill!  Lord I wish we could get them down here. They beat a Nathan's dog or Hebrew National with one leg and a tail tied behind their back!  |
I dislike Hebrew National, and it's been so long since I've had a real Nathan's, as opposed to what's sold in the supermarkets here, that I canm't recall what thy taste like. The BH seem pretty nicelybalanced compared to the pups I've taste-tested recently, but there are a few more still to try. One problem is that I've yet yo find the ideal bun for the BH dogs. See, the pups are skinny (seven to a pound v six for some other dogs) and my favorite bun is a little too large, to full-figured, for such a skinny dog, resulting in an out of balance bun to dog relationship. The bun might be fine if I were to load it up with lots of condiments - the extra space would be welcome. But I like my dogs simple - mustard, kraut or maybe onion, and maybe some relish. That leaves a lot more bread than's needed. I found a bun at Trader Joe's that's not too bad. The size is perfect, but I'm still undecided about the taste. It's good, but it may not be the best choice ... gotta try more buns.
Finding the perfect setup is not as easy as I though it would be.
Shel