Binging with Babish: Chili Dogs from The Irishman (feat. You Suck at Cooking)

The first thing I did was buy some

chili

dogs

from LUMS, which Jimmy loved almost as much as ice cream. The secret is that they steamed them in beer. Their main event was a hot dog at a merit office. Hey, what's up guys, welcome back to bingeing.

babish

, where this week, thanks to a little help from you

suck

in the kitchen, we're taking a look at beer-steamed

chili

dogs

from the Irishman, you

suck

in the kitchen, whose amazing cookbook is also in stores now we will build the chili portion of these. chili dogs, which means all I have to do is make hot dogs and buns, how hard can that be?

Let's start with the hot dogs, for which we will use a technique described by hot dog master Ryan Farr, first we have to weigh 1000 grams of lean meat in cubes I chose a good lean roast sirloin and 150 grams of non-meat fat very lean, so we will end up with sausages with a fat content of about 13%. cubes of meat and fat on a parchment-lined baking sheet and place them in the freezer for about 15 to 20 minutes until they start to get crispy on the edges, during which time we will prepare our cure 23 grams of 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, also known as progressive powder number 1, go ahead and beat those two together and then we need one more kind of surprise ingredient which is 230 grams of ice, you'll definitely want to crush the ice much finer than this, but that's why I'm here to make the mistakes for you now that both our meat and fat are nice and firm on the edges.

We're going to take the grinder pieces out of the freezer where we keep them as well for about 15 to 20 minutes so that everything stays nice and cold throughout the grinding process to prevent staining and general grossness. Now mess with the grinder. Running at medium speed, we are going to feed all the meat and fat using the finest grinding plates, alternating every three or four pieces of meat with a piece of fat to end up with a nice marbled and grainy fat, a beautiful ground meat which We are going to add our cure/spice mixture, mixing it quickly and aggressively so as not to heat the meat too much.

We need it to stay as cold as possible throughout this process once we get everything nice and soft and sticky. amah janus it is time to emulsify this in what is called a farce that we are going to achieve by combining our meat and our 230 grams of ice in the container of a food processor, the speed of the blades and the coldness of the ice go to emulsify the two together in a nice soft pasty farce instead of a meaty, watery mess. Now not only do I recommend that you use a lot more finely crushed ice.

I also recommend making this in two batches as I'm pretty confident about the thickness and stickiness. This charade completely burns out the motor of my food processor, so just to reiterate that two batches of finely crushed ice does not ruin your food processor, but before we let it sit in the refrigerator overnight, we should test it for seasoning, We can do it by frying it. Put some non-stick hot dog goop and some vegetable oil, cook it completely and let's try it, and here we are just testing the salty and spicy flavor, it won't taste like hot dogs, but it doesn't just taste like hot dogs.

The cure needs to work its magic, it still needs to be smoked, so just make sure it's properly salted and nice enough to eat and then it's time to cure our charade, which is a strange phrase, this charade needs to hang out in the refrigerator overnight. plastic wrap pressed directly against the surface of the meat so it doesn't rust and turn gray in the refrigerator, lasts 24 hours, long enough to make some hot dog buns. I have here half a cup of milk 3/4 cup of water and 2 tablespoons of butter heated to 110 degrees Fahrenheit to which I am going to add a packet of active dry yeast along with 1 tablespoon of sugar to give the yeast a little snack while we let it bloom for 10 minutes.

To measure equal parts of 250 grams bread flour and all-purpose flour, add 1 and 1/2 teaspoons kosher salt and a small whisk to combine. It's always a good idea to let the yeast and salt know at the end and then the wet ingredients I'm going to add a large beaten egg before pouring the dry on top, attaching the dough hook to my now probably very tired stand mixer, practice on low speed for about 1 minute until everything is combined and then on medium speed for 5 to 8 minutes until a soft, sticky, pliable ball of dough forms, not unlike the kind of dough we get when we make white bread. .

We're going to stretch it into a ball, make sure it bounces a little when expected. Lightly clean grease our bulb or you can use a new bowl if you are feeling lazy like I usually do, drop our dough in and let it rise for about an hour or until doubled in size, this could take anywhere from 45 minutes to two hours. Depending on how hot it is in your kitchen, place the dough on your work surface and flour both sides well and then comes the tricky part of rolling out, dividing and shaping our hot dog buns. I did this by rolling out the dough.

Dividing it into ten pieces of the same size, folding and stretching those pieces a couple of times and then rolling them out almost like a loaf of bread, we try to achieve a kind of torpedo of dough that is thicker in the center with tapered ends once you have the shape. However you prefer, place them on a parchment paper-lined baking sheet at least an inch apart so they have enough room to rise. I'm going to spray them a little with non-stick spray so that their growth isn't inhibited by loosely covering them with plastic. Wrap them for another hour, then go ahead and unwrap them once they have doubled in size.

Make sure to be careful if you're listening to your favorite punk rock anthems, then we'll just brush them with a large egg wash to give them that nice shiny shiny hot dog bun and throw them in a 350 degree Fahrenheit oven for 15 to 25 minutes until emerge golden, puffed and ready to receive our hot dogs first, like almost any bread, they should cool completely on a rack, which is fine. because we have a lot to do in the meantime, first we have to thread our natural sheep hot dog casing into the sausage stuffer, just give me some horrible flashbacks to high school health class.

I'm not sure what everyone is laughing at right now, there is absolutely nothing funny going on mr. Ray, this will go on your permanent record and we'll get back to business. The reason I'm joking right now instead of telling you what to do is because I have no authority on sausage stuffing. Basically just work as slow as you can with a good cold farce and with a lot of practice you could end up with some half decent sausages like these that we're going to trim out, maybe roll a little even in the distribution of the meat and then twist into two hot dogs if you are lucky enough to have a sausage this long and you can make it into several sausages.

Make sure you turn in opposite directions so they don't unfold when they cook and now we'll just let them sit uncovered in the refrigerator for a while. a couple of hours before smoking them, you can do this however you like. My only option is this stovetop smoker where I'm going to put some mesquite and hickory wood chips on top with the drip pan, fill with the sausage lids, and place over medium heat. -high heat until I start to see wisps of smoke escaping from the corners, at which point I'll lower the heat to medium-low to keep the wood burning.

The built-in lid was also dripping a little too much for my liking, so I'm going to wrap it tightly in aluminum foil and try to maintain a room temperature of about 170 degrees Fahrenheit for about 45 minutes until the hot dogs are cooked through a nice truck of Firefighters red and absolutely soaked and with delicious smoke. All that's left to do now. is to cut them, fry one and try it. I'm going to use the cast iron griddle, a little bit of vegetable oil and then I have the classic hot dog accessories waiting on the side my split homemade hot dog bun, some mustard and ketchup and Let's try a sample of the control group and First of all, I have to say that I am very proud of how it looks, it is very thin, but that is what I was going for.

I wanted to try to catch the New York Mudwater Dog and me. I have to say there is no competition, the best hot dog I have ever eaten, it is wonderfully seasoned and smoky, has a nice crispy topping, it doesn't have any of those weird processed or preserved flavors, it is a masterpiece of a hot dog, but Can it be improved by steaming it? and beer to the lump specs and while I can't say I tasted any noticeable improvement, it was still amazing and it was time to move on to the main events, the steamed chili dog with lump beer, as I mentioned before, my friend, you suck at

cooking

. was kind enough to take on the responsibility of making chili, so let's take a look at his episode and how he plans to outdo my dogs to make chili first, you'll take some things, make some things, mix it with other things. a few more things and then you have chili and if you follow her recipe exactly you will end up with a spicy, tasty, meaty, old chili with beans and meat, which when married to my hot dog is a relationship made to last.

Normally I'm not. I'm a big fan of the chili dog, but this is really superior since Mr. DeNiro said there is no better hot dog in America or I would bet everyone I just want to thank you: you suck at

cooking

again for help me with the chili aspect of my dogs. Today, he and I have cookbooks available. Now in stores and online, both make the perfect gift for anyone in your life who likes cooking videos cooking videos YouTubers comedy movies puns existentialism tattoos visual jokes puns where headless chefs check out Click the link in the top right corner right now to see how she made the chili for today's episode and check out the links in the video description below to purchase our books today