A week or so ago I blogged about the Chili Dogs at Sam’s Hot Dog Stand in Marmet, West Virginia. In that blog post, I wrote the following:
Theresa grabbed a couple split-top hot dog (”English”) buns, heavily buttered both sides, and laid them out on an open sandwich press. After grilling both sides of the New England-style bun, she loaded into it a skinless hot dog, then laid on the mild chili and the homemade coleslaw … The resulting hot dog was very smooth indeed. The bun was reminiscent of a well-made grilled cheese sandwich …
Up until just a few months ago the right buns for this weren’t widely available outside New England, West Virginia and a few other areas. However, during these past few months I’ve found a steady supply at Kroger, who are now stocking their own-brand New England Style Coney Rolls. This past weekend I decided to go ahead and try the buns out with some good frankfurters and a canned hot dog chili sauce so I could concentrate on the buns themselves.
Yeah, those are the same Koegel’s Skinless Frankfurters we served over the summer at the Luna Pier Dog House. Figures, eh? And yes, that’s the Castleberry’s Hot Dog Chili Sauce, reintroduced recently after one of this-summer’s massive beef recalls. I like the stuff and, more importantly, it wasn’t Castleberry’s fault.
While I grilled up the Koegel’s, Adam went ahead and cooked up the buns in the kitchen on the electric griddle. He buttered both sides of the buns and cooked them as he would a grilled cheese sandwich. We found a grill temperature of 275 degrees F works best, giving the cook the time to keep track of each bun and to sufficiently heat them through evenly.
The result was very tasty, with the bun having the same consistency as the ones I’d enjoyed at Sam’s Hot Dog Stand. Of course, the grilled Koegel’s Skinless Frankfurter gave the dog itself a better flavor, while the commercial chili sauce and the shredded cheese on top gave an excellent contrast.
Next time I’ll go all out: I’ll use grilled Koegel’s Viennas with the natural casing, and a homemade Flint-style coney sauce, topping them with some chopped sweet onion.
These buns are so good, I almost can’t wait …