{"id":1051,"date":"2013-04-25T09:24:49","date_gmt":"2013-04-25T13:24:49","guid":{"rendered":"https:\/\/www.misterbrisket.com\/?p=1051"},"modified":"2021-02-05T14:21:22","modified_gmt":"2021-02-05T19:21:22","slug":"hot-dogs-our-thoughts-on-whats-best-and-why","status":"publish","type":"post","link":"https:\/\/www.misterbrisket.com\/hot-dogs-our-thoughts-on-whats-best-and-why\/","title":{"rendered":"Hot Dogs—Our Thoughts On What’s Best and Why"},"content":{"rendered":"
People have a lot of opinions about what constitutes a really good hot dog.\u00a0 And at Mister Brisket, we’re no different. But here’s the thing–Mister Brisket is not just a Butcher Shop<\/strong>. We’re also a research institute. If we sell a product, it’s because through trial and error (hopefully not too much error) we feel it’s the best one available. Over the years we’ve sampled many hot dogs.\u00a0 Best Kosher…Hebrew National….Sabretts….just to name a few. We’ve experimented with shapes and sizes. And we’ve tried them in various forms.\u00a0 Two things are apparent to us.\u00a0First, the best hot dogs are all beef.<\/strong>\u00a0Specifically, they’re made from bull meat which is chopped, seasoned and then cured. Secondly, texture is as important as flavor<\/strong>.<\/p>\n In our experience, the best hot dog is an all beef Chicago Style dog in a sheep casing<\/strong>. The flavor is outstanding–not too highly seasoned or garlicky or somehow mucked up with gimmicky flavor enhancements. And the sheep casing provides a wonderful texture<\/strong>. You get a snap and a crack when you bite into a quality beef hot dog in a sheep casing. Larger dogs in hog casing will be more chewy. And skinless dogs, which are very popular in Cleveland, lack the firmness of a natural casing dog. The picture above shows exactly what we sell.\u00a0 It is a fabulous dog and comes six to a pound.<\/p>\n