I got an email from a student of mine asking my opinion about cooking methods. Thought you could benefit from the answer…
Q: “Steve, I bought your book etc. and have been listening to the cd’s on the way to & from work. I wish i’d have bought them sooner. I’m planning on purchasing a Top Dog hot dog cart and will have the capability of griddle “flattop” cooking. Don’t they taste better that way? Thanks, Dave J. - Dave’s Dogs”
A: Hey Dave! Grilling and steamimg are two very different prep methods which produce very different tastes even in the same hot dog brand. Now I’m a Chicago guy so I grew up on steamed Vienna Beef franks in a nice soft steamed bun (so soft that it sticks to the roof of your mouth…mmmmm.)
Having said that, there are a whole slew of folks who will violently disagree with me. For them a slightly blackened crispy-smokey dog is heaven on a bun and I must admit I like those too!
Steaming is covered in my Carts of Cash course, but if you are grilling here’s a trick you’ll want to know. Whether you use an open flame or a flat top, grilling dries the hot dogs out very quickly. What you want to do is grill them to perfection, then pop them into the steamer to keep them warm without turning them into jerky.
Do not put them directly into the water, rather place a perforated insert into your pan to keep the dogs high and dry but still warm and steamy.
But remember this – you are not your customer. It makes no difference what YOU like. The trick is to know which ones your CUSTOMERS prefer. For more on finding out exactly what will sell in your particular area, read this.
Now that I’ve given you something to chew on, let me know what works for you. Join the conversation by leaving a comment below…
Happy grillin’ (or steamin’ )
-Steve
Susan
// Mar 26, 2009 at 5:58 am
Thanks for the info. I was thinking about the same dilemma, steam or grill or both. You definately clarified for me, and as a bonus told me a new trick about grilling some first then steam table…great tip!
Margie Cochran / MI
// Mar 26, 2009 at 9:03 am
I boil mine, due to the amount of customer traffic. I can present a hot dog from frozen stage to customer in 3 min. Also , the Health Dept. in MI, requires stock to be kept at -40* (dry ice) I have 4 pans and transfer to the steamer for holding. I agree @ a steamed hot dog with a soft bun. yummmmmm!
Dwain Tolson
// Mar 26, 2009 at 10:43 am
Steve in your book you talk about wrapping the hot dog in wax paper and cradle it in your menu. A great idea But for us very new people how about a lesson on how to wrap that hot dog covered with everything without making a mess that your customer would be mad about? Dwain
Michael
// Mar 26, 2009 at 11:45 am
I myself say steam. if you steam the bun. just make sure you put papertowels down on the steam pan. If you grill you can offer more product down the road.. PS you shouldnt keep you dogs frozen.
Darren
// Mar 26, 2009 at 1:03 pm
Steve,
As an alternative, could one not keep the franks cooked in the steamer, then grill to order for a minute or two to brown the casing for any customers who request the grilled option?
In this part of Ontario most people have only experienced grilled dogs. Old habits die hard, but I’m looking forward to being able to offer both and expand some horizons to include the Chicago-style and Montreal-style ‘steamies’.
I’m also going to offer sausages on the grill, which is practically mandatory in this region. Almost every time I have ever made an impulse purchse from a cart it was due to the smell of sausages grilling.
steve
// Mar 27, 2009 at 6:06 am
Dwain,
Ask the customer if they want it wrapped or if you should leave the wrapper open so they can eat it right there.
The best things in life tend to be messy. A good hot dog is no exception!
-Steve
P.S. Don’t forget to send me those pics we talked about…
John
// Mar 29, 2009 at 8:02 pm
I’m not sure what you all are referring to when you say steaming. I’ve purchased dogs in many cities and airports, etc, and it seems they are either grilled, on rollers, or in a pan of water (boiled). Is what I am calling boiled what you are referring to as steamed?
steve
// Mar 29, 2009 at 8:14 pm
John,
When I say steamed I am referring to placing your hot dogs in a covered steam pan on a perforated insert above the water.
Steaming can also be defined as warming the dogs in hot water, as long as it isn’t boiling. This is also a very common practice.
When I say grilling I’m talking about either a flat top grill or open flame.
Just out of curiosity, how many of you guys use roller grills? I never have…
-Steve
Darren
// Mar 30, 2009 at 2:16 pm
On wrapping the dogs in paper, I had an idea this weekend while in the grocery store that I think we will give a try in practice this weekend.
Brown paper lunch bags have a somewhat waxy content to them and cost $2.00 for a bundle of 100. I’m thinking that if I slice them in half lengthwise with a paper-slicing guillotine, I will have 200 perfect 3-sided paper pockets in which to cleanly serve the product for a penny a piece. Any thoughts?
steve
// Mar 30, 2009 at 2:22 pm
Darren,
Brown paper bags absorb grease like a sponge.
Having said that, the hardcore Chicago hot dog stands (brick and mortar stores) take a brown bag and fill the bottom third with greasy fries then place your wrapped hot dogs on top.
It’s a greasy mess but everyone loves it. It’s a tradition!
-Steve
Andrew
// Nov 3, 2009 at 10:24 am
I use steamed Vienna Beef hot dogs and steamed buns. Hardly anyone here in North Dakota knows what a steamed hot dog is, let alone Vienna Beef. But once they try it, they always want another.
I think it depends on the type of hot dog you use. I have tried grilling Vienna Beef hot dogs before and they just don’t taste as good as steaming. They get a little tough when grilled and the smoke covers up the hot dog’s flavor. On the other hand, some hot dogs taste better grilled, like many beef/pork hot dogs.
I serve them on a sheet of tinfoil and ask the customer if they want it wrapped up to go. However, when I do large festivals or events, I serve the dogs on paper hot dog boats because they are faster. I still have my tinfoil handy because sometimes I get larger orders where one person is ordering for a group and then they like them wrapped up so they can carry everything.
Hope that helps,
Andrew
Hot Dog Heroes
// Jun 26, 2010 at 4:45 pm
Due to restrictions, I steam my dogs. I use one 1/3 deep pan for steaming the buns, six at a time. My 11 year old son came up with an idea that works wonderfully! Steaming the buns too much or too long will make them hard or go soggy. We use a piece of tissue/foil that we buy in bulk. We wrap the buns in this separating the buns in the middle to allow the steam access inside. The other benefit to this is that the buns don’t need to be split then. Saves time and speeds up the line. We just pull the bun out of the pan already opened and warm and plop in the dog and hand it to the customer. Works great!!
Tony
// Feb 10, 2011 at 12:59 pm
Hey guys my biggest prob is the bun i know what bun to use but I can not get that steamed bun down. To me thats part of a quality hot dog..A steamed or boiled hot dog with onion relish mustard/no ketchup a perfect sliced dill pickle tomato wedged. and a perfect steamed soft warm bun.. But I cant get the bun warming down …HELP!!!
Danita
// Oct 6, 2011 at 9:59 am
Hey Guys!! Can I steam a Sabrett and Vienna Beef dog in the same steamer? Running low on pans!!
steve
// Oct 6, 2011 at 10:26 am
Hey Danita,
Sure. Just make sure they promise not to fight with each other in there. The noise scares off customers.
Welcome aboard!
-Steve
Kim
// Oct 8, 2011 at 10:55 am
Hi All,
Can you steam Italian with hot dogs ,same as Danita running low on pans.Thank you
Danita
// Oct 12, 2011 at 8:01 am
Thanks Steve! As a newbie to the hotdog world, no questions is silly….but that was a great laugh loved it and the answer! Glad to be aboard
Over the past 3 months I have enjoyed and learned so much from the blogs, and your site. “The Dog Out” opens up in 10 days! Looking forward to posting success stories of our own! Thanks everyone :>)