$1 Hot Dog Vs. $300 Hot Dog

hot dog has to be one of the cheapest items i can think of unless you go to like a ball game for 10 bucks out the window but today we're making probably one of the most expensive that's ever lived [Music] all right so today we're making a hot dog and a hot dog but they're very different i don't know it's an absurdly expensive hot dog with a plethora of not just luxurious but rare ingredients combined to see if we can make something better than something that i think is probably one of the most basic items that we know it's a little weiner in between basic buns ketchup mustard maybe some relish and that's it can that defeat something as ridiculous as this well there's only one way to find out brother so with all that being said let's make this shall we okay you got a hot sweaty stadium dog and then you have another sitting at a table of calcutta marble and only the finest distilled water at your side or whatever look the basic dog is what it is you need all this stuff hot dog buns you can find at a grocery store your choice of hot dogs we're going all be frank's obviously sear or grill your dogs place them in a warm bun top with ketchup mustard mayo optionally you can add some pickle relish finally dice sweet and well that's really it sure it's simple and it looks exactly as you'd expect but how does our hot dog compare this dog is comprised of completely hand-slashed homemade hot dogs with some of the most rare pork and beef on the planet a king crab dog spruce tip pickled mustard seeds an onion fondue aioli and much more so let's begin and make this quick the bread is straightforward this is the exact same bun recipe for my most recent homemade hot dog video link in the description for that just know that we made these completely from scratch which ultimately actually saved us money so far so not a good start on the expensive aspect here so next up the dog oh my god look who got a new meat grinder you know it's just like they say there's nothing more beautiful than a young soul in his brand new meat grinder now anyway start by grinding a mixture of four pounds or eighteen hundred grams of kurobuta pork two pounds or ninety grams of the finest texas wagyu tri-tip i didn't do a5 because that felt a little too sacrilegious one pound or 450 grams of foie gras that's been sliced scored and seared on both sides and half a pound or 225 grams of pork fat grind all that together and once it's all fully ground run it through your meat grinder one more time to get it extra fine now in a separate large bowl add 72 grams of sausage binder flour 2 teaspoons or 5 grams of ground black pepper 2 and a half tablespoons are 24 grams of smoked paprika 1 tablespoon or 5 grams of ground coriander 1 tablespoon or 12 grams of garlic powder 2 teaspoons or 3 grams of sancho powder 2 tablespoons or 24 grams of salt good lord there's a lot of words 1 tablespoon or 15 grams of brown sugar and exactly five grams of prog powder number one don't get this stuff confused and try to eyeball it or buy a different one this isn't a papa joke okay please be careful so i can continue to scold you now whisk all that together and then mix in three quarters of a cup or 180 milliliters of ice water until you get a nice paste add that to your meat mixture knead together until thoroughly combined and looking lovely like this grab yourself some sheep casings rinse them and let them sit in water for 25 minutes before using hook up a sausage filling attachment to your grinder or stand mixer attachment add on your casing like so and guess what fill her up nice and good i want that thing plump but you don't want it too tight otherwise you'll risk it bursting and when your sausage bursts you didn't want to call the ambulance the flavor ambulance that is so let it hang loose do a little dangle for you do your best to stay as appropriate as possible when you see your sausage just swanging in the twilight then once you've got your casings filled and you got this big long boy pinch it on multiple intervals to the length of hot dog that you want should be around six to eight inches if you can handle that cowboy then just spin each individual link to titan pop that onto a wire rack repeat with the rest and then place in the fridge uncovered overnight then get a smoker rolling at 250 degrees fahrenheit take your sausages out place them inside for 40 minutes or till the sausages are just cooked through pull them out and pop immediately into ice water until completely cold separate your dogs and you have luxury wieners ready for your plump buns next up the mustard seeds two medium sauce pot add half a cup or 82 grams of yellow mustard seeds add enough water just to cover place over medium high and as soon as it comes to a boil strain that through fine mesh strainer place the seeds back into the pan cover again with fresh water and repeat the boiling and rinsing process two more times after you've drained it for the third time add your seeds which should be getting nice and uh thicky wicky by now back to your sauce pot followed by three quarters of a cup or 180 grams of apple cider vinegar a quarter cup of 65 grams of rice vinegar 1 teaspoon or 3 grams of fine sea salt 1 tablespoon or 18 grams of honey set to medium high bring that to a boil and let it cook for about 1 minute then cut off the heat add in 2 to 3 spruce tips and pour into a heat proof container now you're just gonna let those spruce tips steep for at least one hour and up to overnight and of course cool to room temp before refrigerating you silly goose onion fondue aioli sounds fancy but it's also very easy medium sized pan add in 2 tablespoons for 28 grams of unsalted butter heat until melted and bubbling over medium heat add in one sweet onion diced using a taste of salt lower the heat to medium low and cook stirring often for 20 minutes or until lightly caramelized to a nice golden brown i said easy okay not fast anyway add a light splash of your most expensive whiskey a thousand dollar bottle not a bad idea look at this point i'm just trying to add on cost here as soon as that comes to a boil carefully ignite the steam from afar with a blow torch and let it flambe until the flame goes completely out continue to simmer until all the liquid is gone toss adjust salt levels and it's done in a medium sauce pot combine 10 cloves of garlic one and a quarter cup or 300 milliliters of vegetable oil heat it over medium and just let those cook they'll start to bubble simmer whatever you want to call it really it's a comfy and you're just gonna let those cook gently until the garlic is soft and golden don't overdo it strain the garlic out and leave them separate to cool to room temp now to a blender add in your caramelized onion you're cooked now confit and cooled garlic cloves half a cup or 30 grams of parmigiano reggiano a quarter cup or 60 milliliters of lemon juice one egg yolk two tablespoons of 32 grams of dijon mustard blend it on high speed and use just a light drizzle of water to loosen the mixture without watering it down it needs to be thickums all right now once it's blending and vortexing nicely let it rip until as smooth as possible about 15 to 20 seconds and then streaming all of your garlic oil from confiting the garlic earlier uh you cooled it down to room temp right brother because if you didn't cool that down not only are you not gonna get a little peppa but you also break your emulsion and waste all the time that you did with your wouldn't that just be magical now slowly add all that oil until you get a beautiful aioli like emulsion like this season taste of salt and black lime zest yes a lot of exotic stuff replacing typically inexpensive stuff is it worth it i hope pop it into a scrub bottle and set to the side now the king crab dog is actually quite literally just a whole segment of a king crab leg so get your crab meat extracted from at least three to four whole crab legs then in a medium saucepan and half a cup 115 grams of salted butter set to medium heat and let that melt swirling occasionally until the milk salts begin to toast to a golden brown you can even go a little darker than this if you wanted to about two to three minutes add in your crab and no need to heat it up any further just let those sit it's tossing occasionally and let it get to know the ocean of brown butter it is now meant to swim in and as soon as that crab is hot you're ready to assemble sear or grill some of your dogs split your buns toast them on both cut sides beautifully like so split them down the middle like you see here now spread those sweet soft buns for papa and add a thick boy leg of crab to make sure you're filling the whole length of your bun brush with a little extra brown butter that the crab was heated in follow that with your glistening hot weiner a nice drizzle of your onion fondue aioli little dollops of your mustard seeds along the whole dog a generous dollop of platinum cetera caviar all the way down that dog yet again you can go generous here don't be scared and finally some dainty fresh dill to garnish your dog beautifully you ever garnished a hot dog well if you have then good on you honestly this dog does look expensive it really does but is it worth this and can it beat the original boy i i really hope it does because this was expensive this is not a hot dog that's a thot dog and then this is our regular wee-wee not bad okay imagine a hot dog what that tastes like there you go wow the expensive one by far is the winner i'm sorry it just is i've had a million of these and it's a classic flavor and it tastes good but this is like a whole experience what really makes this great is the combination of the crab and the homemade hot dog and the crunch of the mustard seeds and onion fondue all right we have one professional opinion but i like the second one yuma this man has worked in fine dining alongside me before and he's here to taste my wiener i really like it you can feel the smokiness the bread of course just like a lobster roll but with that smoky sausage is really really good it's not like this needs to be super expensive what really makes this great is the addition of the crab the mustard seeds and the onion fondue that is what makes the difference okay but i also don't give a if you make it anyway but you want to know what i do care that you make b-roll [Music] so [Music] [Music] you

Channel: Joshua Weissman

Views: 750,140

Keywords: sat bawl pro, joshua weissman, Hot dog, hot dog recipe, hot dog bun recipe, bun recipe, hot dog buns, gourmet hot dogs, dough recipe, easy hot dogs, expensive hot dogs, hot dog at home, best hot dog recipe, hot dog toppings, Texas toast, how to make hot dog buns, loaded hot dog, sausage recipe, relish recipe, grilling recipes, game day recipes, summer recipes, baseball hot dog, picnic recipes, cookout recipes, tailgate recipes, homemade sausage, homemade hot dogs

Id: QR3sGRYLWRo

Length: 8min 55sec (535 seconds)

Published: Wed Jul 27 2022