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Hotdogs cooked in beer

Read a suggestion for this somewhere. Thinking of trying for Superbowl party tomorrow -- but curious to know if any of you all have tried this and how it ended up tasting.

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  1. Not a big hotdog fan, but I always start bratwurst simmering in beer until they're plump enough to burst, then finish them off on a hot grill. Simply wonderful!

    1 Reply
    1. re: LordOfTheGrill

      I do this too--and they turn out GREAT!!! Yum, with a spicy onion-jalapeno relish. I don't generally eat hot dogs but I think they'd benefit from a pre-grill beer bath.

    2. Drink the beer, grill or fry the dogs.
      Say *no* to boiling.
      : )

      1 Reply
      1. re: pitu

        Agreed, don't boil them. The beer method is not a boil, you simmer the dogs in beer & water with onions and then finish them on a grill. Adds a ton of flavor.

      2. SIMMER low and slow in beer with added (your choice) onions/garlic/bell peppers/butter/brown mustard for 30 minutes. Remove, pat dry and finish on the grill.

        Agreed: No boiling ever.

        1. Tried it a couple times with hot dogs and bratwurst and don't think using beer makes a difference vs plain water. I don't know what the theory is, but I don't see how simmering very fatty, highly seasoned ground meat for a few minutes in a weak solution of alcohol and malt flavor is going to make a difference in taste. Simmering firms up the casing and par cooks the sausage so it is less likely to burst when you put it on the grill, and the outside doesn't dry out or char by the time the inside is cooked. That is a very good thing by itself.

          Now, if someone simmers a batch of dogs or brats in beer and another batch in water and does a blind taste test with friends and family and says beer is superior, I'll eat my words (and a couple of brats in beer). Till then, the beer goes into a glass.

          2 Replies
          1. re: Zeldog

            With brats some people grill them first and then let them simmer in the beer with sliced onions. That's the way my Wisconsinite mother always did it. I know I've see the controversy (in beer before grilling vs. in beer after grilling) discussed at length, I think on this board. If you put the dogs in the simmering beer after grilling, the beer-y juices sink into the bread. Maybe that's good. I don't know. I do know it's tradition in our family.

            1. re: Zeldog

              I think you may be missing the point a bit. As I see it, the real reason to simmer first is to ensure the brats are done all the way through without grilling them to the point of dryness. If you simmer them to cook through, you just need a few minutes on the grill for color and flavor, which means they will retain their juice and flavor.

              And if you are going to go through that step, why simmer in water? The beer (and any other additives) may not create a flavor bomb, but they add some depth at the very least.

              All that being said, I don't see the point of cooking hot dogs that way.

            2. I was born a cheesehead, from Green Bay but for the last 20 yrs have also been a veggie-living on the East cost. So i can only tell you what i see others do with Bratwurst.... My family boils the brats in beer for about half an hour, (usually cheap beer - don't waste the good stuff!) then puts the brats on a grill. I've never seen anyone do this with hot dogs, of any type.

              3 Replies
              1. re: cheesehead in recovery

                Hello fellow cheesehead,
                I worked several years at a concession stand at Lambeau Field.
                Our Brats were cooked in a solution of beer, water and onions and then grilled.
                The only way to go, in my estimation!
                Quiet day here in Green Bay
                Go Pack Go 2008

                1. re: JoJotom

                  But brats aren't sold precooked like hot dogs are, right?
                  (east coaster here)
                  I thought brats were a kind of sausage, which is why they'd be so much more delicious than a dog...

                  1. re: pitu

                    You can buy them precooked (Johnsonville sells them that way), but they aren't nearly as good.

              2. So ended up doing the sausage beer thing for Superbowl. Simmered brats in beer and onion then finished on grill. I'm not a brat eater but Mr. BBs conclusion was that you can't really taste the beer in the finished product. However, the simmering beer and onions did smell flavorful.

                1. really late with this reply, but here it goes:
                  Just tonight tried low simmered 3 Angus Beef Hot Dogs in Beer for about 90 minutes (Never boiled, but simmered, covered from start) then grilled.
                  3 Same type Dogs straight-up grilled.

                  We all agreed: Beer simmered Dogs were superior. Although visually they weren't as pretty as the ones just plain grilled. The taste was better. Less salty tasting, less fatty tasting, more tender, very, very faint taste of beer, but almost made them taste slightly sweeter, if thats possible. -I do not like crispy/popping casing. The left over beer in pot after I had removed Hot Dogs had a lot of fat/grease floating on top.
                  Synopsis: Beer helped to leach out fat and salt in the duration of a slow simmer, then imparted very faint, almost non existent beer flavor. (used Coors Golden and Tecate) Leaving a less than pretty looking hot dog to grill for 2 minutes but very tender, less salty, fatty tasting Hot Dog.
                  Try it for yourself.

                  1. I love kielbasa in beer in the slow cooker for hours. I haven't cooked hot dogs this way, but assume they'd be awesome.
                    For kielbasa, I let it cook for an hour or so dry, to crisp up the skin and get some burn on it. Then I add the beer and go for however long...

                    1 Reply
                    1. re: monavano

                      I was in charge of making kraut for a concession stand and that was the typical way to cook the dogs. The kraut cooked for 3-4 hours and then 30 minutes before you wanted to serve you would bury a dozen or so dogs in the top of the kraut.