Been a while since I made any hotdogs. Hebrew National dogs, charred slightly in a pan. One topped with my coney island chili, mustard & fresh onion, the other topped with pepper jack cheese and homemade kimchi.
The kimchi dog was made on a lark but I absolutely loved the combination of the dog/cheese/crisp & spicy cabbage and daikon. Will definitely make it again.
And chili dogs - well - what can I say other than hell yeah?
These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
Yes! Once your rub is dialed in sauce just isn't necessary. I always have sauce on hand, and I always sauce my wife's rack because that's how she wants em but I never sauce mine.
It make take as long as a month with blended mash - and it might very well NEVER bubble enough for you to see. You want to be on the lookout for small air bubbles trapped in the mash, and a pleasant smell from the top of the airlock. Again - do not worry if you do not see any "action" - pepper ferments are never as active as beer/wine.
Hearty congratulations to all the winners and participants. Without your continued dedication and hard work things like this couldn't happen. Super proud of all who took the time to craft superior sauces for this contest!