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Grilled Hot Dog Buns at Home


Click this and the last photo for larger versions.

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 …

6 comments to Grilled Hot Dog Buns at Home

  • Love the buttered toasted buns! Just the thing for a coney -or- an authentic Maine lobster roll (which btw, they sell at many McDonald’s in Maine!)

  • @Leslie, wait till you see the image in tomorrow’s post. You just might like it. ;-)

  • JEP

    What a great recipe for a Fall cook-out! Kroger is near by so I will look for these buns. Can you buy the Franks anywhere but online? The top photo just jumps out & screams “you know you want one of these” :)

  • @JEP, you probably can’t get the Koegel out your way unless you head north a bit. ;-) Just make sure it’s a good beef hot dog, maybe a Nathan’s.

  • Ann Snell

    I used to work at W.T. Grant’s 30 years ago, and I sold those famous grilled hot dogs with the New England style hot dog roll. We buttered it on both sides on the butter wheel, then grilled it like a grilled cheese. Then opened the top split, put in the chili, then the hot dog, with relish, mustard and onions on top. That way, the chili doesn’t fall off when you eat it. 40 cents and 45 cents with chili — I sold 100 hot dogs in three hours!

    Check out Doug Moe’s article 5/17/2005 in The Capital Times opinion column (Madison, WI). I guess there are many others who are still looking for those buns! Fall is the BEST time for hot dogs on toasted buns!

  • @Ann, I bought more of these buns today. Buttered and grilled, they’re a bit addicting! I’ll check that article … do you have a link?

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