See “An improved hot dog – The Spiral” for more information on the technique
How to make spiral cut hot dogs
Jun 30
An improved hot dog – The Spiral
Not only is July, National Hot Dog Month (also National Baked Bean Month and Pickle Month too), but July the 4th, US Independence Day, is the biggest hot dog holiday of the year, with 155 million being consumed. Not only is that impressive, but according to the National Hot Dog and Sausage Council, during the barbecue season, Memorial Day to Labour Day, over 7 Billion hot dogs will be consumed. Whether they are called franks, frankfurters, weiners or hot dogs the US really has taken this German sausage and made it their National food.
I saw this simple method for making spiral cut hot dogs a while ago for making them more interesting. Not only does it add a bit of fun to an otherwise boring looking hot dog, it allows more space for condiments and toppings, and it increases the surface area when grilling and therefore increases the amount of ‘charry’ goodness. Though it would be best to grill (barbecue) these dogs to increase the flavour, you could still fry, boil or microwave them, for the benefit of extra condiment space.
How to make a spiral cut hot dog
The process for making spiral hot dogs is pretty simple.
- Take a long wooden skewer and gently push it through the middle of a hot dog. If you somehow manage to miss the other end of the hot dog with the skewer, then gently ease it back a little and try again. Hot dog meat is pretty forgiving and small holes won’t matter.
Skewer the hot dog
- Take a sharp knife and make a 45 degree cut at one end of the hot dog through to the skewer.
Make a 45 degree cut in the hot dog
- Gently pull the skewer in the opposite direction while rotating it, while keeping the knife against the skewer, maintaining a 45 degree angle.
Pull back the skewer to make a spiral
- Gently remove the skewer.
Remove the skewer
- Cook the hot dog. Grilling is best.
Grilling the spiral cut hot dogs
- Build your hot dog, making sure to take advantage of all the extra space to fit in more toppings.
A spiral cut hot dog in a bun
Jun 30
Honey, Where is the Dried Mint?
Dried Mint like many of the spices and herbs that sit in the spice rack abandoned and begging “Pick Me! Pick Me!” are never noticed until you need them for a recipe. You then remember that you used the last of the containers contents three months ago and never purchased a replacement jar of the spice or herb.
Mint in a pot
This happened to us recently and the thought of going to the grocery store during rush hour traffic was not on my top list of priorities. Just as it was not a viable option to do without the dried mint. I then remembered one summer when my potted Basil had gone to seed and I had harvested the remaining leaves and dried them in the microwave. I asked myself why I could not do the same with Mint leaves.
Fresh Picked Mint Leaves on a Paper Towel
Mint Leaves Dried in the Microwave
Fresh Dried Hand Crushed Mint Leaves in a Bowl
I have this Mint plant growing in a pot on the patio and it has survived for three years despite some serious neglect and inattention. Yet, whenever I am in need of fresh mint leaves, I know where to go. I go outside with my scissors and talk nice to the Mint plant as I prepare to give it a long overdue trimming. For good measure after I finished cutting off a large handful of mint sprigs, I watered the plant and say to it, “I will see you in a couple of months.”
To make dried mint from fresh mint leaves is a simple activity:
- Wash the mint sprigs.
- Remove the leaves from the stem.
- Shake the leaves dry in a colander.
- On a couple sheets of paper towel, evenly spread the mint.
- Cover the mint with another sheet of paper towel and place in the microwave.
- Set the time for three minutes and the microwave setting on High.
- Remove the mint from the microwave. The leaves should be dried. If not, microwave them for another 30 seconds.
- With your hands, crush the leaves into a bowl. You now have Dried Mint.
Of the three alternatives to making your own dried mint at home, microwaving the leaves is the easiest, but not the best from the perspective of quality. For some reason, drying the leaves in the microwave quickly releases the oil. The recommended process to prepare dried mint at home is to either dry mint leaves in the sun or to slowly dry them in the oven / toaster oven. However, in a pinch when time is of the essence, drying mint leaves in the microwave serves its purpose.
Jun 29
Beer Can Chicken – A wobbly dancing bird
Though there is no official history of ‘beer can chicken’, it certainly seems to be an all American classic to have first appeared in the Southern US in the 1970s. As well as the name ‘beer can chicken’, it does go by other names such as Beer in the Butt Chicken, Drunken Chicken, Thirsty Bird, Dancing Chicken or Chicken on the Throne. Whatever it is called it produces amazingly tender and succulent meat.
It is possible to cook beer can chicken on a barbeque, a smoker or even just in the oven. Though if you are using a barbecue, it is best to use an indirect heat method. The basic technique is to cover the chicken in a rub, seal up the neck, stick an open can of beer up the bottom end, stand it up on the beer can and cook it. One of the first issues for anyone wanting to make beer can chicken themselves, is how to make the chicken stand up by itself. It is a lot easier than it looks. Because of the low centre of gravity the weight of the chicken basically holds itself up, with the beer can and the two legs making a tripod. However if it doesn’t work or you aren’t brave enough to try it, there are beer can chicken stands which make the whole process easier to cope with.
Beer can inserted into chicken
Beer Can Chicken Basic Technique
Ingredients
- One whole chicken
- Dry Rub Seasoning. I used my own Grub Rub
- One 330ml (12 fl oz) can of beer. I used Southern Star Bombshell Blonde
Method
First remove any giblets, wash the chicken inside and out, and then pat dry with paper towels. Cover the chicken in your favourite dry rub seasoning. Open the can of beer and pierce a couple of more holes in the top. This will allow more beer ‘steam’ to exit the can. Pour out about a quarter of the beer. Don’t waste it, drink it. Take the beer can and push it up the bottom end of the chicken, making sure it is firmly in place inside the cavity. Place the bird onto a baking tray and arrange the legs so that they form a tripod with the beer can, making sure that the chicken is sitting upright and well balanced. Use cocktail sticks to securely seal the neck end skin over the opening. This will help steam the chicken from the inside.
Cooking times will vary depending on what you use for cooking, but always use a meat thermometer to check that the thigh is at 170F (75C). A 4lb chicken will roughly take 4 hours at 230F(110C) or 2 hours at 350F (175C). After cooking remove the beer can from the chicken, wrap the bird in foil and leave to rest for 15 mins before eating.
Smoked Beer Can Chicken
Variations to the Basic Beer Can Chicken Technique
- Try different types of beer or even soda
- Use different types of dry rubs
- Add onions, garlic, etc to the beer can for more aromatics
- Baste the outside of the chicken with beer or apple juice during cooking
- Seal the neck end of the chicken with a potato
Beer Can Chicken posing for the camera
Jun 29
Homemade Garden Grape Jam, Welch’s Take Note!
Of all the jams, preserves and marmalade that I attempt in the kitchen, the one that provides me with the most personal sense of accomplishment is the Garden Grape Jam. The reason is very simple, whereas all of the other fruits are source from east Texas, the grapes used in making this jam come entirely from my backyard.
Ripe White Grapes On The Vine Growing in the Yard
Cultivating grapes in Houston is not difficult, but the fruit produced is not of superior quality. This limits the uses for the grapes that I grow in my yard. The vine has been producing grapes in decent quantities for the past four years. The first year we were disappointed in the tartness of the ripe grapes. The second year we attempted to make vinegar. I am not sure what happened to the “vinegar”. Apparently the attempt failed and the results were discarded. Last year on a hope and a prayer, I attempted to make grape jam. I will admit, I was surprised at the results. This year, the results were just as successful.
Picked Home Grown Bunches of White Grapes
Making grape jam is straight forward and although there is an additional step or two, the total time required is about the same as any other fruit jam that requires preparation of the fruit prior to processing (cooking) the fruit.
Instructions to prepare the grapes to make jam:
Remove the bunches of grapes from the vine. The grapes do not need to be completely ripe. In my situation, I pick them a day or two from being ripe because the birds in my backyard know when the grapes are ripe before me.
Picked, Cleaned and Washed Home Grown Grapes
Remove any grapes that appear rotted damaged or infested. Then thoroughly wash and remove all grapes from the stems. Do not discard grapes that are underdeveloped or small. All of the grapes contribute to the jam.
Grapes in a Pot Ready to be Boiled to Make Jam
Dump the grapes into a large pot, add ½ cup of water, cover and then turn on the stove to medium high. Allow the grapes to come to a boil. Boil the grapes, occasionally stirring until all of grapes have burst.
Grapes Boiled (Juice, Pulp, Skin and Seeds)
Remove from the stove and allow the mixture to cool.
If you grow a variety of grapes that are seedless, then skip the next two steps. If not, then the next two steps are critical.
Place a wire sieve on top of a bowl and pour the boiled grapes through the sieve to separate the juice from the seeds, skin and pulp. Once you have separated the juice, then with a wooden spoon mash the remaining mixture against the sides of the sieve to separate the pulp and skin from the seeds. The purpose of this step is three fold; 1) Increases the overall volume of the fruit to be processed. 2) Adds additional flavor and texture to the jam. 3) The pulp and skin added to the grape juice adds additional pectin which will help solidify the jam.
You will not separate all of the pulp and skin from the seeds, so I take the remaining mash and in a small pot boil this mixture with a cup of water to extract more flavor and pectin. When the water has been reduced by half, I repeat the prior step.
Strained Grapes (Juice, Pulp and Some Skin)
Pour the strained contents into a large measuring cup and record the total number of cups of grape juice, pulp and strained macerated skin. The total volume collected is important, for you want to use all of the juice collected and will need to calculate the additional fractions of sugar and pectin required. If you are uncomfortable with using fractional amounts of Sugar and Pectin, then I suggest purchasing a bottle of filtered, natural grape juice and add enough juice to your own grape juice until you have an equivalent amount for an additional batch.
Boiled Grape Jam (Sugar and Pectin Added), Waiting to be Poured into Mason Jars
To make grape jam I follow the instructions on the box of pectin for Grape (Concord) Cooked Jelly; 5 Cups of Prepared Juice, 7 Cups of Sugar and 1 Box of Pectin. Follow the instructions provided by either Sure-Jell or Ball on their boxes of Pectin and you will have no difficulty or problems making perfectly set Garden Grape Jam. In addition to the instructions included in the boxes of Pectin, the following link to a PDF provided by Ball is a great resource.
Garden Grape Jam Poured into Mason Jars
Garden Grape Jam is packed with the intense flavor of home grown grapes. The tartness of the grapes combined with the sugar is a nice balance and alternative to the sometimes too sweet flavor of commercially processed jams, jellies and preserves.
Garden Grape Jam in Mason Jar
Not only is Garden Grape Jam good with peanut butter on a sandwich or spread on toast with butter, but is an excellent pairing with crackers sharp cheddar cheese, blue cheese or goat cheese.
Homemade Garden Grape Jam with Manchego Cheese and Oatcakes
