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POTAWIE vs. wheebz


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#21 POTAWIE

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Posted 19 June 2011 - 06:44 PM

I started with some angus sirloin and a bit of pork shoulder and double ground it, mixed seasonings and spices, stuffed it into collagen casings, and then onto my now improvised cold smoker for 6 or so hours with oak and cherry woods. Yellow CARDI dry chiles were used for a good burn. The onion and buttermilk were not used, it was originally going to have onion rings as well but I wasn't confident they would fit

Posted Image
hotdog 001 by potawie, on Flickr

Posted Image
june 19 2011 007 by potawie, on Flickr

Now the collagen casing is removed then wrapped in peppercorn bacon with some cheese. I had to tighten up the bacon a bit and cook it some more
Posted Image
june 19 2011 010 by potawie, on Flickr

Now the whole thing is battered with a locally popular premixed batter (Darryl Cronzy's) Great stuff
Posted Image
june 19 2011 011 by potawie, on Flickr

Thrown in the turkey fryer. Damn I should have taken a pic while frying
Posted Image
june 19 2011 012 by potawie, on Flickr

Finally I got a pic with the right amount of change
Posted Image
hotdog2 001 by potawie, on Flickr

Edited by POTAWIE, 19 June 2011 - 07:16 PM.

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#22 wheebz

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Posted 19 June 2011 - 06:49 PM

very nice

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing


#23 paulky_2000

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Posted 19 June 2011 - 06:52 PM

THAT is a very interesting idea.

...it's like a Monte Cristo-dog! :dance:

#24 POTAWIE

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Posted 19 June 2011 - 07:01 PM

I guess I did this wrong. Here is the official entry post

Sirloin angus beef was mixed with some pork shoulder and double ground then mixed well with spices and cure then stuffen into collagen casings. Next they were thrown on my cold-smoker for about 6 hours, with oak and cherry wood, casings were removed, then wrapped in bacon, put in bun, then fully battered(Darryl Cronzy's + CARDI yellow) and deep fried in the turkey fryer. Yellow CARDI chiles were used to spice things up nicely in the dogs and batter

Ingredients:
Sirloin Angus beef pre-ground
Pork shoulder
Spices
Soy protein
dextrose
Cure
peppercorn bacon
Garlic puree
Darryl Cronzy's batter
Long hotdog buns
Yellow CARDI chiles

Here it is the Smoked/fried heart attack dog
Posted Image
june 19 2011 015 by potawie, on Flickr

Posted Image
june 19 2011 016 by potawie, on Flickr

Edited by POTAWIE, 19 June 2011 - 08:07 PM.

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#25 salsalady

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Posted 19 June 2011 - 07:16 PM

Oh My Goodness, my cholesterol count just went up 20 points from viewing this thread!

Double heart-attack from you guys! WOW!

Edited by salsalady, 19 June 2011 - 07:17 PM.

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#26 The Hot Pepper

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Posted 19 June 2011 - 07:27 PM

POTAWIE you are a madman!!!!!!!!!!!!!!!

Speechless here.

when I have a Butt in hand its tough not wanting to smoke it


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#27 geeme

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Posted 19 June 2011 - 07:32 PM

OMG!

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#28 POTAWIE

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Posted 19 June 2011 - 07:45 PM

So sorry chief. I hope I got it right now
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#29 The Hot Pepper

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Posted 19 June 2011 - 07:47 PM

No probs, post looks good :)

when I have a Butt in hand its tough not wanting to smoke it


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#30 texas blues

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Posted 19 June 2011 - 08:02 PM

Potawie = WIN. Deep fried everytime! Hot blue and righteous I sez!




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