Post by BBQ Butcher on Jun 25, 2008 9:26:54 GMT -5
“Wiener Wars”
?
Yes’ sir, that’s what I said….”Wiener Wars”, or “War of the Hot Dogs”! It appears that the two top manufacturers of hot dogs (note: I said “two top manufacturers of hot dogs, NOT the “manufacturers of the two top hot dogs”. There IS a difference) are trying to out do each other in sales. Here is the article and I’ll let you read it for your self.. Wiener War
Well, I had to run out and try the ‘new and improved’ beef hot dogs from Oscar Mayer and I also picked up a package of Ball Park’s “Angus Beef Franks”. I grilled some, boiled some and nuked some and you know what? Same old same old, as far as I was concerned……both still leave a lot to be desired in the taste department. Both brands improved with the grilled version vs. the other methods of cooking. The Oscar Mayer tasted better than the Ball Park, but it still didn’t taste like a ‘hot dog’. In my opinion, neither brand is worth the $4.00 price tag.
If you are doing some backyard cooking for a crowd with non-discerning taste, a child’s birthday party, making some loaded Chili Dogs or even a Chicago Style dog, then by all means feel free to purchase the above franks. But, if you are going to cover up the taste with all the toppings, why not save yourself a couple bucks a pound and just buy the ‘el cheapo’ or store brand.
Speaking of hot dog toppings…..what do I like? I prefer a good dog with just decent catsup on a plain old slice of white bread or a New England style hot dog roll. Sometimes I get rowdy and top the dog with some plain old mustard and a shake of Celery Salt. If I’m making a Chili Dog, I’m with the mindset that it needs to be a decent Chili, not necessarily the hot dog, with good taste, topped with a good Cheddar Cheese and under the broiler, or on the grill, to melt it. If the cheese slightly burns on the top, that makes it even better.
Can you tell that I’m slightly picky about my dogs? I grew up in New England where a particular ‘skin on’ hot dog was the king. Most every one had, or has, a regional hot dog that they remember. In my case it was ESSEM in the familiar blue and red packaging. The ‘skin on’ franks snapped when you bit into them, because they had a casing made of either hog or sheep intestines. You either liked them or you didn’t, very few in betweens. The Essem frank was not All Beef, but made from a mix of pork and beef, with dried milk, spices and other ingredients thrown in. Man, did those taste good! And that is what I compare ‘hot dog taste’ to. Neighboring New York State produced some fine franks, as well. Notably Tobins First Prize, Hoffman’s and Heid’s.
Essem is no longer in business, but I did hear the rumor that the company was snatched up by a large conglomerate and the hot dog recipe was discarded in favor of keeping their own brand on the front burner. Supposedly, that particular recipe was then ‘found’ or ‘bought’ by a new player, called Kayem.* Whether this is true or not, I’m not sure, as repeated emails to the company have been unanswered. I do have a friend that on occasion will send me a supply of Hoffman’s or Heid’s and I’m forever in his debt for this.
Some other major players in the ‘skin on’ hot dog market are Thumann’s and Boars Head, both of which can be found in major supermarkets or specialty shops east of the Mississippi. Both make a regular hot dog (now with added chicken or turkey) and an all beef hot flavor. I’m not a fan of Boars Head, I think they are highly over rated and thus, expensive, for what you get, but the skin on regular frank is decent. Thumann makes a specialty frank called “Deep Frying Franks”, and yup….you can deep fry it! The skin is a little tougher so that it doesn’t ‘pop’ while it’s cooking. I’d like to add that this frank is EXCELLENT FOR THE GRILL!! It is also one of my favorites when I can get them.
As far as ‘skinless’ franks (like the Oscar Mayer and Ball Park, etc), I’m not really a fan. Never have been, but if I’m forced to eat one, I’ll opt for the Thumann Quarter Pounder. If I’m feeling squirrelly, and health conscious, I’ll spring for a package of Maverick Ranch “Pure Beef or Buffalo” franks. A tad pricey, but they taste great and are not nearly as bad for you as the rest of the hot dogs on the market.
It is finally here!!! I have co-authored a BBQ cook book with a couple cooking buddy’s of mine, Jeff Whittaker and Mike Gerardy. There are 228 pages of bbq knowledge, tips, tricks and recipes. A lot of the information centers around the Ceramic Grill, but all the recipes and tips can certainly be converted to a regular charcoal or gas grill with no problem at all.
Check it out here. Later in the summer we are planning on having a book debut and signing at Fire Up The Grill in Pt. Charlotte, Fl, where we will gladly sign the book and show off some of the recipes for a ‘tasting’. Stay tuned for details.
Have a great week and a safe Fourth of July weekend!
* an update on the Essem and Kayem Hot Dogs. I just received this from Robert Rocco, Customer Service Mgr at Kayem Foods
“While your article states Essem is no longer in business, the brand, in fact, has maintained continuous distribution in New England.
The Essem brand was purchased by many different companies, and finally landed with Tyson Foods, Inc. – the country’s largest meat producer. I’m not quite sure as to what the other multiple owners did with the original formulation, but I do know that dried milk was removed at some point due to the fact that it is considered an allergen. Back then, Kayem’s franks had dried milk as well, but were removed for the same reason.
More recently this May, Kayem Foods in Chelsea, Massachusetts purchased the Essem brand from Tyson.
Founded in 1909, Kayem Foods Inc. is New England’s largest producer of natural casing franks and the #1 brand of franks sold on both the deli and the meat section of supermarkets.
Kayem has not changed the formulation of the Essem frankfurter as purchased from Tyson Foods, Inc., and has no immediate plans to do so.
Please steer your readers in the South Florida area to any Super Wal-mart store, where they can locate our 12 oz. packages of Kayem Old Tyme Natural Casing Franks (pork & beef), and our Kayem Old Tyme “Red” Natural Casing Franks (pork & beef).
We also offer various branded natural casing franks (Kayem, McKenzie, Schonland) at our web store, available for purchase in 3 lb box increments. Perhaps at some later date, the Essem franks will be offered there as well. Visit www.kayem.com, then click on Kayem Store.”
Thanks Rob!!
?Yes’ sir, that’s what I said….”Wiener Wars”, or “War of the Hot Dogs”! It appears that the two top manufacturers of hot dogs (note: I said “two top manufacturers of hot dogs, NOT the “manufacturers of the two top hot dogs”. There IS a difference) are trying to out do each other in sales. Here is the article and I’ll let you read it for your self.. Wiener War
Well, I had to run out and try the ‘new and improved’ beef hot dogs from Oscar Mayer and I also picked up a package of Ball Park’s “Angus Beef Franks”. I grilled some, boiled some and nuked some and you know what? Same old same old, as far as I was concerned……both still leave a lot to be desired in the taste department. Both brands improved with the grilled version vs. the other methods of cooking. The Oscar Mayer tasted better than the Ball Park, but it still didn’t taste like a ‘hot dog’. In my opinion, neither brand is worth the $4.00 price tag.
If you are doing some backyard cooking for a crowd with non-discerning taste, a child’s birthday party, making some loaded Chili Dogs or even a Chicago Style dog, then by all means feel free to purchase the above franks. But, if you are going to cover up the taste with all the toppings, why not save yourself a couple bucks a pound and just buy the ‘el cheapo’ or store brand.
Speaking of hot dog toppings…..what do I like? I prefer a good dog with just decent catsup on a plain old slice of white bread or a New England style hot dog roll. Sometimes I get rowdy and top the dog with some plain old mustard and a shake of Celery Salt. If I’m making a Chili Dog, I’m with the mindset that it needs to be a decent Chili, not necessarily the hot dog, with good taste, topped with a good Cheddar Cheese and under the broiler, or on the grill, to melt it. If the cheese slightly burns on the top, that makes it even better.
Can you tell that I’m slightly picky about my dogs? I grew up in New England where a particular ‘skin on’ hot dog was the king. Most every one had, or has, a regional hot dog that they remember. In my case it was ESSEM in the familiar blue and red packaging. The ‘skin on’ franks snapped when you bit into them, because they had a casing made of either hog or sheep intestines. You either liked them or you didn’t, very few in betweens. The Essem frank was not All Beef, but made from a mix of pork and beef, with dried milk, spices and other ingredients thrown in. Man, did those taste good! And that is what I compare ‘hot dog taste’ to. Neighboring New York State produced some fine franks, as well. Notably Tobins First Prize, Hoffman’s and Heid’s.
Essem is no longer in business, but I did hear the rumor that the company was snatched up by a large conglomerate and the hot dog recipe was discarded in favor of keeping their own brand on the front burner. Supposedly, that particular recipe was then ‘found’ or ‘bought’ by a new player, called Kayem.* Whether this is true or not, I’m not sure, as repeated emails to the company have been unanswered. I do have a friend that on occasion will send me a supply of Hoffman’s or Heid’s and I’m forever in his debt for this.
Some other major players in the ‘skin on’ hot dog market are Thumann’s and Boars Head, both of which can be found in major supermarkets or specialty shops east of the Mississippi. Both make a regular hot dog (now with added chicken or turkey) and an all beef hot flavor. I’m not a fan of Boars Head, I think they are highly over rated and thus, expensive, for what you get, but the skin on regular frank is decent. Thumann makes a specialty frank called “Deep Frying Franks”, and yup….you can deep fry it! The skin is a little tougher so that it doesn’t ‘pop’ while it’s cooking. I’d like to add that this frank is EXCELLENT FOR THE GRILL!! It is also one of my favorites when I can get them.
As far as ‘skinless’ franks (like the Oscar Mayer and Ball Park, etc), I’m not really a fan. Never have been, but if I’m forced to eat one, I’ll opt for the Thumann Quarter Pounder. If I’m feeling squirrelly, and health conscious, I’ll spring for a package of Maverick Ranch “Pure Beef or Buffalo” franks. A tad pricey, but they taste great and are not nearly as bad for you as the rest of the hot dogs on the market.
It is finally here!!! I have co-authored a BBQ cook book with a couple cooking buddy’s of mine, Jeff Whittaker and Mike Gerardy. There are 228 pages of bbq knowledge, tips, tricks and recipes. A lot of the information centers around the Ceramic Grill, but all the recipes and tips can certainly be converted to a regular charcoal or gas grill with no problem at all.
Check it out here. Later in the summer we are planning on having a book debut and signing at Fire Up The Grill in Pt. Charlotte, Fl, where we will gladly sign the book and show off some of the recipes for a ‘tasting’. Stay tuned for details.
Have a great week and a safe Fourth of July weekend!
* an update on the Essem and Kayem Hot Dogs. I just received this from Robert Rocco, Customer Service Mgr at Kayem Foods
“While your article states Essem is no longer in business, the brand, in fact, has maintained continuous distribution in New England.
The Essem brand was purchased by many different companies, and finally landed with Tyson Foods, Inc. – the country’s largest meat producer. I’m not quite sure as to what the other multiple owners did with the original formulation, but I do know that dried milk was removed at some point due to the fact that it is considered an allergen. Back then, Kayem’s franks had dried milk as well, but were removed for the same reason.
More recently this May, Kayem Foods in Chelsea, Massachusetts purchased the Essem brand from Tyson.
Founded in 1909, Kayem Foods Inc. is New England’s largest producer of natural casing franks and the #1 brand of franks sold on both the deli and the meat section of supermarkets.
Kayem has not changed the formulation of the Essem frankfurter as purchased from Tyson Foods, Inc., and has no immediate plans to do so.
Please steer your readers in the South Florida area to any Super Wal-mart store, where they can locate our 12 oz. packages of Kayem Old Tyme Natural Casing Franks (pork & beef), and our Kayem Old Tyme “Red” Natural Casing Franks (pork & beef).
We also offer various branded natural casing franks (Kayem, McKenzie, Schonland) at our web store, available for purchase in 3 lb box increments. Perhaps at some later date, the Essem franks will be offered there as well. Visit www.kayem.com, then click on Kayem Store.”
Thanks Rob!!