Has anyone here tried the hot dogs at Five Guys Burgers in the US(to my knowledge Five Guys don't serve hot dogs in the Canadian locations)? Is it very good? Apparently they use skinless Hebrew National dogs(normally their franks are split).
By BLM
on May 3, 2011 08:09 PM
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I had one once out of curiosity - I won't have another. I don't like that they are split. Basically, I just didn't think it was very good. At all.
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Same here. Once out of curiosity, but that was it. Can't say it was memorable in any way (outside of the butterfly), but then again I'm not big on hot dogs.
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I get the Bacon Cheese Dog with Mistard and Onions...they are really good!! I almost like them better than the Hamburgers!
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I eat them about once a month, but you have to inquire at the individual restaurant as to whether or not they have been frozen. There are two Five Guys, each a 15 minute drive from my home and are owned by different franchisees (they are in differennt counties). The Newtown Five Guys does NOT freeze the hot dogs and they are very good. The Orange Five Guys freezes the Hot Dogs and they are way too salty for me.
This is not Five Guys fault, I have found that Hebrew National hot dogs become very salty tasting after freezing. This week they are on sale for $1.49 pkg at Shop-Rite, but I'll only buy enough to use by the sell by date, if they froze well, I'd buy enough for the whole summer grilling season.
I get the hot dogs at Five Guys because I love the fries, but prefer rare hamburgers which are not sold. Also, Five Guys advertizes that the ground beef is fresh, never frozen, no mention is made of the Hot Dogs.
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I'm having a hard time thinking up a good reason why freezing a hot dog would matter. Sure, with hamburgers and other stuff with (intact) tissue it's going to damage/burst the cells, but... A hot dog already has meat that's been ground down, spun and squeezed to bits.
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According to a friend of mine who is a chemist, the thawing of the processed tends to reuce the tital moisture content and therefore leaves a saltier taste.
I don't know how she determined this, but she did a test with fresh, frozen and thawed product to measure moisture content.
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That applies to "fresh" meat/tissue. The changing water molecules damage cells, but in this case, everything has already been "destroyed" and reformed into the dog. Even then, the loss of moisture is no where near the level where saltiness is an issue (the huge difference is in texture). A hotdog is essentially a paste of mashed products. Freezing... I just don't see it doing anything significant.
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So some Five Guys locations do have freezers? I thought it was rule, Five Guys locations never have freezers. The skinless Hebrew National franks that Five Guys uses are a quarter pound?
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Don't know about a no freezer rule, never read the franchise agreement. Definitely not a quarter pound dog in Connecticut or Massachusetts. They look to be about the size of a traditional HN 'Gridlle Frank' sold bulk---6 per pound.
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