Hot dogs in natural casing cooked to 155 F.
http://www.epicurious.com/expert-advice/the-best-method-for-cooking-hot-dogs-article.
This is the new rage, scoring your sausages and dogs so they self-baste while cooking and hold the melting cheese sprinkles!
The heat index for 12 weeks has been 115o, I just watch Aaron Franklin re-runs on the Create channel whenever my BBQ jones starts running ahead of my anti-heatstroke defense.
I grew up in Rochester, NY, and we loved Zweigle’s Pop-Open Hots. They make the natural casing, red and white hots (pork). My oldest son says the white hots are the closest thing he’s found to the Bratwurst he gets in Berlin. They also have red and white skinless. I prefer the Pop-Open on the grill, but don’t get to have them very often because I live on a third floor apartment, and don’t own a grill. I usually only get to have them when I visit my sister-in-law back in Rochester. I can get Zweigle’s Hots at the local P&C here in Rome, NY, or at any Wegman’s store. The closest to me is in Syracuse, about 45 minutes away.
dear be,
I loved the blackened hot dogs as a kid.
Now?
Until they are ready in a skillet, sometimes with the fajita vegetable mixture.