- [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)
