Any Corn Dog Makers Out There?

Straight to the point!

LOL, I thought you spelled it wrong but I see what you did there, my bad.

A buddy used to throw a "grease party". He liked to deep fry a turkey which is outstanding albeit a big waste of oil. But would have a big fish fry and onion rings and batter fried veggies all at the same time with a keg of beer. People felt flat put out if not invited.

Try this at Thanksgiving. I bet you like it.

LMFAO, this thread opened up a gate to HELL!

Those are pretty damn good.

Welp, we might as well deep fry the corn-butter in bacon grease

Most people screw up by filling the pot with too much oil and doing in in the garage which burns down.

Damn it, Deep Fried Turkey this Thanksgiving but I'll test out the concept with a chicken first.

Mental note, start saving bacon grease and keep it in the freezer until I have enough to deep fry something in.

What I find most amusing about this thread is I just baked 2 pounds of spinach & 2 pounds of brussel sprouts...literally just pulled the tray out of the oven :)

I have 2 months before winter hits & it's time to drop a few pounds.

Mental note, start saving bacon grease and keep it in the freezer until I have enough to deep fry something in.

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Doughnuts! Top them with maple icing & bacon bits.

It's like my eyes have just seen their first image thinking of what those Doughnuts would look like.

Ok, I have Corn Dogs down enough to satisfy that craving, now it's time to make the doughnuts.

I do have a deep fryer, it's one of those gifts given to people that just got married but never used by them.

I want a corn dog now, and a donut with maple icing and bacon.

Wish I had just gone to sleep instead of turning into GLP.

It is like mental torture.

Tricks to excellent fried poultry.

The bird should be a free range one that got exercise and ate worms and insects. That bird was happy and has much better musculature.

Brine the poultry in salt water with a couple dashes of vinegar. This makes even the dark meat to taste more like white meat and the salt penetrates and the poultry is juicy.

Use lard and bacon drippings in with the oil to get an excellent finish to the crispiness.

Lots of cooks are using regular lard for frying and using "pearl" lard for making pie crust now. There is no substitute.

Actually BBQ BOY gets the credit for the bacon maple doughnut...it's one of his avatars.

I only came up with the idea of frying the doughnut in bacon grease.

If you like sweets with a salt bite, try these French caramels that are not difficult.


They are addictive.

In the 80's I worked in a amusement park and the corndog stand was across from my hat shop. I would watch them dip the footlong in the batter and had a special fryer that held the sticks.
Was the best corn dog ever, I have always wanted to be able to cook my own.

Mmmmmm - corndogs.

bumping for vid. to mark some.

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Lol.. I'm just givin 'ya shit. No harm, no troll intended.

Seriously thoough, imagine a corn-polish with the saurkraut on the inside! Or a corn-brat..

WHen I was in grade school, about once a month we'd have something called a lumberjack - it was like a corn dog, but it was a big breakfast sausage dipped in pancake batter rather than cornmeal.. Served with maple syrup.

NEVER soak your brats in beer.. You have to poke holes, which barely let any alcohol/beer absorb, and then you're left with all these floaty things - well, those floaties are the fat, and now your gonna have a dry brat.. The ONLY way a "beer brat" should be done is in a skillet, and by using the beer basically as a reduction - add a spill every couple mins and it steams away and carmelizes..

Worst idea ever is to soak your brats. DON"T DO IT.. My dad is the brat master and I've tried all methods. My dumb brother and his wife make "beer brats" all the time and they suck because they en up dry as fuck.. A true brat should be charred as shit on the outside (but not burnt) and nice and juicy inside.. a couple fork pokes during cooking will help prevent splitting but for the love of god, stop soaking your brats in beer, people. It's nothing but a myth.

Peace.

^ and even "master grillers" make this mistake.. But you'll have to trust me. No beer needed unless you enjoy flavorless dry brats on the grill. In a pan, no soak, just douse the pan with a strong beer every couple mins..

Report back, rookies!

WHYNOT has it right.. use it only in the pan/skillet. Never poke & pre-soak.

If you soak in beer, you're a brat-tard

Yep that is the reason why i made this thread.

I mean it's not like it is rocket science to make a corn dog but I just never thought to until the store was out of them.

It's really simple and just two of them took away the cravings, lol.

I remember making potato salad and my kids friend asked what I was doing, he said he didn't know that people could actually make it at home.

I guess in a world of fast food we lost something along the way.