Francheezie Retro Hot Dog

The Deep-Fried Francheezie

If you’re from Chicago, or the Midwest then you’ve probably tried, or at least heard of a hot dog called a “Francheezie.” Some people say that the Francheezie originated in Chicago. A Francheezie is a jumbo all beef hot dog that has been split up the middle, stuffed with cheddar cheese, wrapped in bacon, secured with toothpicks and dropped into a deep fryer. The francheezie is cooked to golden perfection and then served with mustard, or ketchup.

Cheese Stuffed Hot Dog wrapped in Bacon

My mom never had a deep fryer and had to use the broiler. The only problem was that often the cheese would melt and ooze out before the bacon was cooked. It didn’t matter, they were good anyway.

Francheezie out of the broiler

One day I got to thinking about my mom and got a craving for a Francheezie. I still don’t have a fryer and my Moms method just wouldn’t produce the result that I was looking for, so I just had to reinvent the Francheezie. Then all of a sudden it struck me... "Francheezie en croûte." Why didn't I think  of that before?

All Beef Hot Dogs and Cheddar Cheese

The first thing that I'm going to need is the hot dogs. Being from Chicago I will use a Vienna, or Nathan's brand hot dog. I will also need a good quality cheddar cheese (American cheese won't work here). You can use any cheese that you like. I used cheddar and Swiss for mine. I'm going to need a good quality hickory or Apple wood smoked bacon. Finally, I'm going to need some puff pastry dough sheets (any brand will do). 

The first step is to fry some bacon, drain it, chop it and set it to the side. The next step is to split the hot dogs deep enough that you can open them without cutting through. The next step is to cut some cheese pieces about 1/4" x 1/4" and the length, or half the length of the hot dog. 

Keep cheese cold until ready to use

Grill both sides of the hot dog

The next step is to grill bot sides of the split hot dog. Once grilled, remove them from the pan and set to the side until ready to assemble. When ready put some of the chopped bacon on the inside of each hot dog, followed by the cheese logs that you have cut. Roll these prepared hot dogs in plastic wrap for about 15 minutes in the refrigerator. 

Prepared hot dogs wrapped in plastic

While the hot dogs are chilling roll out the puff pastry dough using a little bit of flour. Using the tines of a fork poke holes in the dough (docking) to avoid air bubbles when baking.

Roll out puff pastry dough

 The next step is to prepare an egg wash to seal the dough around the hot dog and to give it that shiny,  golden brown color. To prepare an egg wash just mix together 1 tablespoon of water and one whole egg yolk. Set this to the side until ready to use.

Place prepared hot dog on puff pastry dough

Prepare a baking sheet with parchment paper. Once the hot dog is in place on the puff dough, brush the egg wash around it. Roll up the dough around the hot dog, tucking in the sides as you roll.  When finished rolling place the rolled hot dog seam side down on the baking sheet. Brush the egg wash all around the dough. 

Egg washed hot dogs

Using any left-over scraps of dough you may decorate the hot dog any way that you like. 

Ready for oven

Preheat the oven to 350°F and place the sheet into the oven. Bake until the pastry is golden brown. Remove from the oven and serve. 

Francheezie out of the oven

Let's serve them up. What would go good with a Francheezie en croûte? French fries, cottage cheese and a pepperoncini.

Do you want a bite?

I think that my mother would have loved this version of the francheezie.       

 © TMelle 2012

Sliders

Photo source: http://www.whitecastle.com

Growing up in the northern suburbs of Chicago, I never heard of White Castle or their miniature hamburgers and cheeseburgers called “sliders” or “slyders,” until I was in my late twenty’s. That’s because there were no White Castle restaurants in the suburbs at that time. While working in Chicago late one evening I walked into my first White Castle. I was about fourth in line. The guy ahead of me ordered twelve cheese sliders, one French fry and one soft drink. I remember thinking how strange his order was. When I was able to place my order the cashier seemed shocked. "One cheese slider, one order of French fries, and a soft drink." “One slider?” He replied. He immediately knew that I had never had a slider before as he pointed to the grill. “That’s a slider sir. Now how many do you want?” If you don't already know, a slider bun is about 2-1/2"x2-1/2" The square meat on that bun is approximately the same size with the meat being about 1/8" thick. There are about five round holes punched out of the meat, apparently to allow the steam to come through the hamburgers, cooked on a bed of onions, allows the heat to steam the top of the bun too.

Homemade Sliders - I know they're not square

Looking at the grill and these very tiny hamburgers and cheeseburgers with holes cut out of them, I knew right away that one or two of them just wasn’t going to cut it. “I’ll take six.” I replied. I proceeded to my car with my dinner in hand and proceeded to scarf down each and every one of those sliders. I thought about going back to order six more but didn’t. Like most foods that have withstood the test of time, there will always be controversy as to who made the first slider and when. The most common belief is that it was White Castle. The people that love sliders, and there are many are called "Craver's." There is actually a whole "Craver Nation." If you've never had a White Castle slider be sure to add it to your bucket list. Does a slider fit the criteria of "comfort food?" I think it does for many Craver's. To better serve their customers you can buy sliders in the freezer section of your local grocers. For more information about White Castle sliders, visit them at http://www.whitecastle.com/.

To thick I think. Back to the drawing board

It seems that the older I get the more concerned I am, or supposed to be about my health. In America we are all familiar with the phrase “super-size it” when ordering fast food and getting the most food and calories, or “bang for your buck.” Today, if we are trying to be politically correct, we are supposed to be downsizing everything to keep fit. Not just the food or drinks that we order, but the size of our plates, and glassware as well. The theory is that a 9 inch plate full of food will satisfy your cravings visually without the calories of a 12 inch plate full of food. The USDA's new food icon is a brightly colored plate that breaks a healthy diet into four main sections: fruits, vegetables, grains and proteins, with a small side of dairy.

Over the past ten years “sliders” have popped up on restaurant menus across the country. Not content with just hamburger and cheeseburgers anymore, the “slider” has been born-again in many forms. Today restaurants everywhere are capitalizing on the slider craze by offering every form of slider they can come up with. There are hamburger sliders, cheeseburger sliders, tenderloin, meatloaf, crab cake, fish sliders, fried-chicken sliders, buffalo chicken sliders, pulled pork sliders… The list is endless. 

Kobe Beef Sliders

Today a slider can be served as a snack, a meal, or in a fancy-schmancy restaurant as a “Amuse Bouche,” pronounced ä-müz-'büsh. But in America we like to “super-size it.” So we don’t just settle for one slider. We want bigger, better and a whole plateful of them.

Three Sloppy Joe Sliders

So one day I entered one of those stores that I am forbidden from entering alone and found a square slider press. I just had to have it and my wife would just have to understand that I needed to make square sliders.

My new slider press

What can I say? It is the perfect tool for making perfectly square sliders. You wouldn't tell a mechanic that he can't have a wrench. Would you?

Right shape, we're getting there

It is starting to smell pretty good around here. I used ground chuck that was 80% lean to make these bad boys. Oh, I forgot the bed of onions. 

Square sliders almost finished

So now that I've made them, how do I fit my homemade sliders on the USDA's new food plate? I guess I could stack all of the buns in the grains section, the meats in the protein section and the onions in the vegetable section. The beer will just have to go in the dairy or fruit section. Better yet leave the plate at home, go to White Castle, grab a sack of sliders and enjoy. Problem solved. I wonder how lobster sliders would taste?

© TMelle 2012

Father's Day

Father's Day is a celebration honoring fathers and celebrating fatherhood, paternal bonds, and the influence of fathers in society. Many countries celebrate it on the third Sunday of June but it is also celebrated widely on other days. Father's Day complements Mother's Day, a celebration honoring mothers and motherhood^[1].

I found the grill and it fits

Why is it that children often will take mothers out to eat on Mother’s Day, but they expect their father’s to cook on Father’s Day? It’s just not right! Is it because our families think that typically the kitchen is the mother’s domain, and that we should give them a second night off from cooking every year and cook our own damn food?  Is it because our families think that we want to be outside grilling, maybe drinking beer and socializing!? I don’t know the answer but why can’t we be taken out for a nice dinner! 

My wife's patio herb garden

Personally I don’t mind because I do enjoy cooking and I just bought a new grill so why not! This Father’s Day I will be outside grilling some food for my family and enjoying it in the comfort of my own home. Let’s just hope that my kids don’t stick me with dish duty as well!

BBQ beer can chicken?

Now what to make on my miniature grill? Beer can chicken would be nice. Will it fit on the grill? Lobster would be nice. Then again I could keep it simple and stupid (KISS).

Brats taking a beer bath

Maybe a slab of ribs

Now on the topic of gifts…I don’t want yet another tie or a pipe or smelly cheap cologne that I will never wear! How about if this Father’s Day my kids chip in for the grill that I just bought just to cook them food? How about a grill cover, or a electric rotisserie for my new grill? I think all of these would be nice gift choices! 

^[1]From Wikipedia, the free encyclopedia

© TMelle 2012

Pulled Pork Memorial Day

Okay the pork shoulder has been slathered with BBQ Rub and Sea salt and sweated overnight in the refrigerator. It's now time to cook this very slow in the oven. The actual times for cooking the meat depends on the temperature of your oven, how evenly your oven cooks, how often you open the oven door and when the pork reaches an internal temperature of 165°F (73.9°C). Once you remove the pork from the oven and cover it with foil the internal temperature will rise to 170°F (76.7°C) and the meat will be ready for pulling.  

Pork Shoulder After 12 Hours

Place pork on roasting rack

Insert meat thermometer

Place pork into a preheated 250ºF (121ºC) oven

1st mop after 20 minutes, or 2 beers

A Crust is beginning to develops after 40 minutes

Wrap pork in foil after 3 hours... No more basting

Pulled pork uncovered after a 2 hour steam bath

Baste the shoulder every 20 minutes, or every 2 beers for the first 3 hours. After the 3 hours remove the shoulder from the oven and add 1-2 teaspoons of liquid smoke to the drippings. Wrap the shoulder tightly in aluminum foil. Return the wrapped shoulder to the oven for another 2 hours and give it a good steam bath. No more basting after that.

Pulled Pork ready to serve

Remove fat from au jus

2/3rds Weight Loss

Serve Pulled Pork Platter

Enjoy

Corn On The Cob

Serve With Cole Slaw

After 2 hours wrapped, remove the foil and return the shoulder to the oven for about 1 more hour, or the pork reaches an internal temperature of 165°F (73.9°C). Once you remove the pork from the oven. Your minimum temperature for pork shoulder should be 160°F in the center. Be careful that the tip of the thermometer is not on the shoulder bone.

When finished, set on a platter to rest for an hour. After resting, remove the shoulder bone which you should be able to pull right out. Cut the roasts into quarters using a butcher knife. Use two forks or put on the rubber heat resistant gloves, start pulling the pork into bite sized pieces. It should look like the serving platter with sauce picture when it’s done. Strain the au jus and remove the excess fat. 

NOTE: Make sure that you pull the pork as soon as it is cool enough to handle.
Did I duplicate cooking a pork shoulder on the grill? I think I did! TMelle 2012

Mop Sauce

Since you're going to be cooking the pork shoulder for a very long time, you're going to need to keep it moist on the outside while it cooks and develops a great crust on it. You're going to need the following ingredients:

Mop Ingredients

1 cup Water
1/2 cup Apple Cider Vinegar
2 tsp. Dry Rub (or more)
2 Tbsp. Chili sauce (Heinz)
1 Tbsp Honey
1 tsp. Liquid Smoke (Colgin))My brother uses a BBQ sauce instead of the chili sauce. It's really up to you. You can find many dry rub recipes on the Internet, or buy them in the local grocery store. 

Add honey to vinegar and water

Combine the mop sauce ingredients together in a small non-reactive
pan (stainless steel). Heat until the sauce is hot and the honey and brown sugar is dissolved. 

Add chili sauce to the pan

Feel free to experiment here. A little of this, a lot of that...  

Add BBQ rub

We're cooking indoors so add some liquid smoke

Whisk the ingredients together

When you're ready to use the mop sauce get out your mop. You're going to mop every 20 minutes, or every 2 beers if you don't have a watch.

Get the mop good and wet

For my next trick I'm going to slow cook a pork shoulder indoors and hopefully make it taste just like it was cooked low and slow outdoors. I just can't wait! 

I still need a small gas grill. Any suggestions?

© TMelle 1998-2011

Indoor Pulled Pork

6 Pound Pork Shoulder

I still haven't purchased a grill and need to make some pulled pork indoors. Can I replicate the flavor of cooking a pork shoulder being cooked on an outdoor grill with plenty of smoke chips? Can it be done? I think with a little help from a product called "Colgin® Hickory Liquid Smoke" it can be. In addition to the liquid smoke you're going to need a 1 gallon Zip lock bag, some of your favorite dry BBQ rub and some sea salt. My brother who lives in the south makes a pretty good rub.

Load on the BBQ rub

When you buy a pork shoulder at the store the fatty side is generally not visible to the shopper. No problem with that because we're cooking this low and slow in our indoor oven. Trim any excess fat from the shoulder and massage the shoulder with a generous amount of your favorite dry rub. Next sprinkle the shoulder liberally with sea salt. 

Sprinkle on sea salt

Refrigerate overnight

Once the salt is rubbed into the shoulder, place it into a 1 gallon refrigerator or freezer bag. Store the shoulder overnight in the refrigerator. Buy or prepare your favorite BBQ sauce for you the next day. 

TO BE CONTINUED!    

     

© TMelle 2012

Life In A Condo

Last October my wife and I made a decision that would change our life forever. We decided to move from our 2nd Floor 3 bedroom two flat with a basement, to a first floor 2 bedroom condominium. The first thing that we would be giving up would be the backyard. 

2 kettle grills (not pictured), 4 burner gas grill, and room to play

How do we give this up for a 12' x 4' cement patio? Forget the fact that my propane grill won't fit on the patio. Forget that my Weber kettle is not allowed because it is fueled with charcoal and the occasional wood chips for that honest smoky flavor. 

Can you smell that?

My father cooked on a Weber kettle, I cooked on a Weber kettle, my son's and daughter's cook on Weber kettles. I would say that we have over 60 years of kettle cooking behind us. I bought a propane grill two years ago and it just doesn't compare. Men, smoke and fire were meant to be together.

Gas Grill cooking

Won't fit on my patio

Don't get me wrong a gas grill comes in handy from time to time. You most certainly have more cooking surface to use, and adding a wood chip firebox brings you close to a kettle, but it's just not the same. Try standing a couple of beer can chickens on a gas grill and closing the lid. 

Chicken on the throne a.k.a Beer can chicken

Life just won't be the same

I guess I have to find a good 2 burner propane grill, preferably with a large lid, and a small side burner. Where, or where do I put a table and chairs. My hand built picnic table won't fit anymore. No more garden either. So I ask you, what am I going to do? Association rules and regulations. Who needs them?

On a positive note we no longer have to cut the grass, tend the garden, take out the trash, and shovel snow from the driveway. We also have a swimming pool, pond, a walking path and minimal stairs.  

If there are any condo dwellers out there that can help me with suggestions to help us through this transition, your comments would be appreciated. Living in small spaces is going to be a challenge. Don't even ask me about working in a tiny kitchen. Someone once said that change is good. I will be updating this blog from time to time about living in small spaces.
Memorial Day, the last Monday in May is, in the Midwest the first official barbecue day of the summer. I need to get a grill soon. Any suggestions?  

Cheeseburger with melted white American cheese and grilled onions

© TMelle 2012