There’s rarely a day in the summer when there aren’t hot dogs in my refrigerator. I see a lot of cook outs at Student Housing Athens. We have great areas here at Ohio University to grill out. No matter what fancy thing I may be grilling, they’re always a welcome fallback for when a recipe goes wrong also I have guests over and need a little extra meat to throw on the grill. It’s summer which means good weather and also cook outs. We think hot dogs are an easy and also fun way to serve guests. Make sure to pick the right brand a lot goes into finding the right hot dog. First, there’s the type of meat. When we talk about hot dogs we always refer to all-beef franks. Sure, there are pork, chicken, also turkey dogs out there.
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You also have the choice of cured or uncured hot dogs. Cured hot dogs are made with sodium nitrite, which extends the shelf life, helps prevent nasty forms of bacteria, and gives the meat a reddish hue. Curing is pretty standard in hot-dog making, but some fear those additives for health reasons. So uncured dogs have been gaining traction in recent years. Many of these uncured brands will advertise “no nitrates or nitrites added,” but that doesn’t mean they have none at all. Instead they may contain nitrates from natural sources, such as celery. Which provide some of the benefits of regular cured dogs.
The final choice is between skinless franks or those in natural casings. Skinless dogs are cooked in a synthetic casing that is removed before they’re packaged, and is what you find on most shelves these days. While hot dogs in natural casings are harder to find, I’m going to be frank (don’t let that pun give you whiplash!) and say you’re doing yourself a disservice not to try to track them down. Hot dogs stuffed into sheep’s casings have that snappy shell that, in my mind. makes a hot dog truly great. Natural casing dogs from Nathan’s are easy to find in the summer. Get your hot dogs and also your grill and have a great time in your student housing Athens.
