Binging with Babish: Chili Dogs from The Irishman (feat. You Suck at Cooking)
the first thing I did was I picked up some
dogsfrom LUMS which Jimmy loved almost as much as ice cream the secret is they steamed them in beer their main event a hot dog in a merit office hey what's up guys welcome back to
babishwhere this week thanks to a little help from you
cookingwe are taking a look at the beer steamed
cookingwhose amazing cookbook is also in stores now we'll be constructing the
chiliportion of these
dogswhich means all I've got to do is make hot
dogsand buns how hard can that be we're gonna start with the hot
dogsfor which we're gonna use a technique outlined by hot dog master Ryan Farr first we have to weigh out 1,000 grams of cubed lean beef I went with a nice lean sirloin roast and 150 grams of not very lean beef fat so we're gonna end up with hot
dogswith a fat content of about 13% there were a lay out our cubes of beef and fat on a parchment lined baking sheet and place in the freezer for about 15 to 20 minutes until just starting to turn crispy around the edges during which time we're going to assemble our cure 23 grams find sea salt 10 grams of paprika 5 grams of garlic powder 4 grams of ground white pepper 4 grams of onion powder and 1 and 1/2 grams of pink curing salt aka prog powder number 1 go ahead and tiny whisk those two combined and then we need one more kind of surprising ingredient which is 230 grams of ice you're...
definitely gonna want to crush your ice a lot finer than this but that's why I'm here to make the mistakes for you now that both our beef and fat are both nice and firm around the edges we're going to retrieve our grinder parts from the freezer where we've stowed them also for about 15 to 20 minutes so as that everything stays nice and chilly throughout the grinding process to prevent smearing and general gross --mess now with the grinder running on medium speed we're going to feed through all the beef and fat using the finest grinding plates alternating every three or four pieces of beef with a hunk of fat so we end up with a nice marbled pebbly fat a beautiful ground beef to which we are going to add our cure / spice mixture mixing together quickly and aggressively so as to not heat up the beef too much we need it to stay as cold as possible throughout this entire process once we've got everything nice and smooth and sticky and amah janus it's time to emulsify this into what called a farce which we're going to accomplish by combining both our beef and our 230 grams of ice in the bowl of a food processor the speed of the blades and the coldness of the ice are going to emulsify the two together into a nice smooth pasty farce rather than a watery meaty mess now not only do I recommend that you use much more finely crushed ice I also recommend you do this in two batches as I'm pretty sure the thickness and gooeyness of this farce thoroughly...
burns out my food processor motor so just to reiterate finely crushed ice two batches don't ruin your food processor but before we let this hang out in the fridge overnight we need to taste it for seasoning we can do that by frying up a little patty of hot dog goop nonstick and a little bit of vegetable oil cook it all the way through and let's give it a taste and we're just tasting for saltiness and spiciness here it's not gonna quite taste like hot
dogsyet not only does the Cure need to work its magic it still needs to be smoked so just make sure that it's appropriately salted and pleasant enough to eat and then it's time to cure our farce which is a weird sentence this farce needs to hang out in the fridge overnight with plastic wrap pressed directly up against the surface of the meat so does not oxidize and turn gray into the fridge it goes for 24 hours plenty of time to make some hot dog buns I have here half a cup of milk 3/4 of a cup of water and 2 tablespoons of butter heated to 110 degrees Fahrenheit to which I'm going to add one packet of active dry yeast along with 1 tablespoon of sugar to give the yeast a little snack while we let that bloom for 10 minutes I'm going to measure out equal parts 250 grams each of bread flour and all-purpose flour add 1 and 1/2 teaspoons of kosher salt and tiny whisk to combine it's always a good idea to let your yeast and salt get to know each other last then to the wet ingredients I'm going to...
add one large beaten egg before pouring the dry over top affixing dough hook to my now probably very tired stand mixer practice on the low speed for about 1 minute until everything's combined and then on to medium speed for 5 to 8 minutes until a smooth tacky supple ball of dough forms not at all dissimilar to the kind of dough that we get when we make white bread we're going to stretch that into a ball make sure that it springs back a little bit when hoped clean out lightly oil our bulb or you could use a new bowl if you're feeling lazy like I usually am drop our dough inside and let it rise for about one hour or until doubled in size this could take anywhere from 45 minutes to two hours depending on how or warm it is in your kitchen turn that dough out onto your work surface and flour well on both sides and then comes the kind of tricky bit of rolling out dividing and shaping our hot dog buns I did this by rolling out the dough dividing into ten equal sized pieces folding and stretching those pieces a couple times and then sort of rolling out almost like a baguette we're trying to achieve a sort of torpedo of dough that's thicker in the center with tapered ends once you got those shaped the way you like them place them on a parchment lined baking sheet at least one inch apart so they got plenty of room to rise I'm gonna give them a little spray with nonstick spray so as their growth is not inhibited by being loosely covered with plastic wrap for yet...
another hour go ahead and unwrap those once they've doubled in size make sure to use caution if you're listening to your favorite punk rock anthems then we're just gonna brush these down with a large beaten egg to give them that nice hot dog bun glossy Sheen and throw them in a 350 degree fahrenheit oven for 15 to 25 minutes until they emerged golden brown puffed and ready to receive our hot
dogsfirst like almost any bread they must cool completely on a wire rack which is fine because we've got plenty to do in the meantime first we have to thread our natural sheep hot dog casing onto the sausage stuffer just give me some horrible flashbacks to middle school health class I'm not sure what everybody's laughing about right now there's absolutely nothing funny happening mr. ray this is going on your permanent record and we're back in business the reason I'm screwing around right now instead of telling you what to do is because I am no authority on stuffing sausages basically just work as slowly as you can with a nice cold farce and with a lot of practice you might end up with a few halfway decent sausages like these which we're going to trim tie off maybe roll around a little bit even at the distribution of meat and then twist in two hot
dogsif you are blessed with a sausage this long and you're able to twist into multiple hot
dogsmake sure you twist in opposing directions so that they do not unfurl when cooks and now we're just...
gonna let them sit uncovered in the fridge for a couple hours before smoking them you can do this however you like pretty much my only option is this stovetop smoker into which I'm going to deposit some mesquite and hickory wood chips top with the drip tray fill with the hot
dogscover and place over medium-high heat until I start to see wisps of smoke escape from the corners at which point I'm going to lower the heat to medium low to maintain the woods smolder the built in lid was also leaking a little bit too much for my taste so I'm going to wrap the thing tightly in foil and try to maintain an ambient temperature of about 170 degrees Fahrenheit for about 45 minutes until the hot
dogsare cooked through a beautiful fire engine red and absolutely drenched and delicious smoke all that's left to do now is snip them apart fry one up and try it I'm gonna use the cast iron griddle a little bit of vegetable oil then I've got the classic hot dog accoutrement waiting aside my split homemade hot dog bun a little drizzle mustard and ketchup and let's try ourselves a taste of the control group and first off I got to say I'm super proud with how this looks it's very skinny but that's what I was going for I wanted to try and capture the New York dirty water dog and I've got to say no contest best hotdog I've ever eaten it's beautifully spiced and smoky it has a nice snappy casing doesn't have any of those weird processed or...
preserved flavors it is a hot dog masterpiece but can it be improved by being steamed and beer as per lumps specifications and while I can't say that I tasted any discernible improvement it was still awesome and it was time to move on to the main events the lumps beer steamed
chilidog as I mentioned before my buddy you
cookingwas kind enough to shoulder the responsibility of making
chiliso let's take a sneak peek at his episode and how he plans to top my
chilifirst you're gonna take some stuff do some things to it mix it with some other stuff do some more things and then you've got
chiliand if you follow his recipe exactly you'll end up with a spicy savory meaty old beef kidney bean
chiliwhich when married with my hot dog is a relationship built to last I'm usually not a huge
chilidog fan but this is truly a cut above as mr. DeNiro said there ain't a better hot dog in America or I would wager the entire world I just want to say thanks - you
cookingagain for helping me out with the
chiliaspect of my
dogstoday he and I both have cookbooks available in stores and online now they both make the perfect gift for anyone in your life that might be into
cookingvideos youtubers comedy movies puns existentialism tattoos sight gags wordplay where headless chefs check out the link in the upper right hand corner right now to see how he made the
chilifor today's episode and check out the links in the...
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