The Best Hot Dog Recipe - with Homemade Garlic Fries!

 A Hotdog And Fries is a pretty classic

combination but it becomes a crazy in

combination when it's a sour cream with

garlic sauce hotdog and garlic fries

today it's all about the garlic yeah

garlic in both things today is crazy

delicious how could you not like this

are there people okay let's a poll

question are there people in your life

they do not like garlic no not yours

should we word it like that or do you do

you like garlic in your food yes or no

and part of me feels like we should take

maybe that's a little mean but I'm

telling you I'm telling you if you hate

garlic maybe it's because

 I

promise that but the hotdog part is the

easy part of this the still easy but

slightly more complicated part are the

fries that we're making ourselves look

it's the return of the the suckle it's

the return of the deep-fryer I said when

we made the fish dick burrito which by

the way if you've not made or watched

your crazy because it's so good I

promised when we made the fish dick

burrito we're doing two things is the

second thing with the deep fryer and

fries will be part of it we peel we

slice we deep fry it's that simple

and here's how we start one big-ass

russet potato I like to take the ends

off and then use a peeler to take care

of this

and when you've got it peeled all the

way around and no we don't want this

they call that an eye or something it's

just a bruised thing that I hate some of

these little guys are okay but clean it

up as best you can and then when you've

got it like this you have to decide what

size do you want do you want thick ones

do you want thin ones do you want

restaurant style do you know whatever so

take this guy off

what are we feeling I'm feeling thin we

good with that yeah okay fine so we like

this and then we do this so these are

gonna be our fries everybody's happy

with this right look if you're gonna do

just a [ __ ] ton of them once you cut

them you would put them in water so they

wouldn't Brown but we're gonna do not

too many so our timing will be fine and

our oil is fine so actually we are

freaking ready to go so we take this new

pile we stack it up and then we make

fries out of it like that

these guys are gonna go in our basket

let's go so based on their size I think

we'll call them McDonald style fries my

oil is at 325 degrees we're gonna

deep-fry them twice for optimum

perfectness and in they go with freshly

cut fries there's the potential they

stick together so when you put them in

just give them a little love to separate

and they're gonna get about three

minutes ish here we're not trying to

make them golden-brown we're just trying

to make them very light brown it's the

second frying at a higher temperature

that will bring all the magic and while

that's happening we can prep our hot dog

nonsense.

through and after about three minutes or

so when it's just starting to get some

color on it we take it out we let the

oil drip off we increase the temperature

to 375 we let it heat up we continue

we'll come back to these

point out something I was asked about

this because on a recent video we put a

link to a deep fryer that I don't know

was exactly this one but when I went to

look for it the other day this is a

Cuisinart I couldn't find this model as

a Cuisinart but I could find the

virtually exact same thing but it said

wearing it didn't say Cuisinart so we'll

link to that just know it does the same

thing and we're very happy with it next

we need some garlic for two things one

in the sour cream sauce for the dog sour

cream hot dogs holy Sh just you wait and

for the garlic fry so I have my garlic

press here and I almost did that like a

cowboy right should try that again that

was that was not we just forget it so I

need a bunch of garlic

we'll just squeeze this up there we go

all right

it's a temperature we get it we get it

so I probably want a couple cloves for

each so I'll do like four great and our

sour cream you're looking over the top

like at the 90 year old librarian our

sour cream sauce is next

I feel like I look really old like that

do I look real old like that come up

with the right answer quick or I'm gonna

be not you lying sake

and this silly little sauce will start

with sour cream and then of course it

gets some of the garlic we just crushed

some parsley little salt and pepper

tiny squeeze of avocado oil and we mix I

smell the garlic from here we're

standing right beside each other oh I

smell the garlic from here

sour cream innocent-looking sour cream

on the outside oh no that's gonna be

ridiculous

now we cut a little red onion or red

onion we'll cut in half and then we'll

peel it so I cut a little strip this way

and peel off this outside of course why

why should it be made easy for me why

why make me struggle son of a beyotch

come on man all right this is a few red

onion you got to be so difficult here's

my guy but I want these beautiful little

thin strips so I'm gonna take this back

end off and then I'm gonna cut this way

because I want stuff like this I want

those pretty little pieces

and that's enough we'll just break him

up go pretty those are right put them in

a little bowl and after the red onion

little green onion it's a double onion

dog boys it's gonna be good you know

there was a comment about those knife

lines somebody was asking about the

cutting board if it holds up really well

because they see those lines as we're

cutting and then these lines yeah and in

the next episode they say that they're

going well here close up on those and

tell me if they go away when I do this

who's out they mean and they're still

there I think if this dries a bit you'll

see them but but they kind of wear away

but look this is a this is wood this is

what you want to cut on and in somebody

asks so this is a wood board and it's

what you want to cut on we've had this

conversation before in fact somebody

asked if this was metal because

apparently in some shots it looks like

it no it's not

you want to use wood that's the thing

and I know people freak out thinking oh

if I cut a piece of chicken or steak or

something on wood it's gonna contaminate

and I'm gonna get sick and it's gonna be

terrible and I've ruined the board not

true here's what is true we've been many

universities and scientific institutions

that have done Studies on bacteria on

different cutting surfaces they'll take

plastic and and and and I don't know

what the other things are I can't

remember but they put bacteria they wipe

bacteria they make a cut they wipe

bacteria and the different cutting

surfaces then they they come back and

they measure in five minutes in 30

minutes in an hour and the first surface

that the bacteria leaves completely is

wood and the reading that I did and I'm

not a scientist and if you get sick

don't come to me but the reading that I

did said look bacteria needs moisture to

survive and on a wood board when you

make a cut any moisture that's there

operates much quickly err oh boy

much quicker did I really say that

look okay I know that's not a word

please don't make too much fun of me

much quicker than it does on on

composition materials and plastic and

stuff like that so get yourself some way

he's gonna cut this green onion a little

smaller and then we can move on to the

hot dogs so just an extra little chop

through we'll make these two the size

that I want if you had any idea how much

chopped green onion like this we go

through at my restaurant not not tacos

you would be blown away it goes on so

many things these guys here now the hot

dogs and here's what I'm using natural

casing all beef on cured hot dog and

look we could just throw these on the

grill or the flattop and start to cook

him but it's not what I like I like to

put little cuts in them like this

all the way down I mean you know this is

a weird shape one it doesn't really have

all the sides so we'll just go kind of

three sides worth but what happens is

we're gonna give these a quick little

boil and they start to open up along

these slits then they get badass-looking

but they also get extra crispy when you

then throw them on the flattop okay

there's one let's do two and you notice

what's happening here my knife is not

going too far down but it's going in

beautifully and why is that sorry

because it's sharp thank you max and

actually you've been around long enough

to know all this and I preached all the

time folks if you don't have a sharp

knife get a sharp knife take it and have

it sharpened you can do it you can do it

you and now these guys just like they

are they go into some simmering water

for about three minutes and then they go

and you'll see over the next two three

minutes the little slices will open up

and they'll be ready for hot dog Stage

two okay so you can see after about

three ish minutes the slits have opened

up they're ready to be finished on the

flattop but before we do just a touch of

oil

we'll go like this I don't want them to

stick and it'll help with the browning

and then they come out and on they go

lovely

where do you see how gorgeous these guys

are gonna be what color already

beginning and since they're not gonna

take very long we might as well finish

off our fries the oil is now up to 375

and in they go I love that sound I love

that smell and let's look at the dogs

not you're just trying to get this

little touch of crisp all the way around

amazing

we're almost there max maybe we should

prep our bun buns lovely soft gorgeous

yes of course you could serve the dog

just in this but why would you when you

could add another layer of texture and

flavor and how are we gonna do that Sam

you want to no but just here's what

we're gonna do we're gonna add a little

butter just a little to the inside of

these because why not because you only

live once because I don't want to be on

my last day on this planet and have a

dog that somebody's buttered the bun and

I went wait what you put butter on the

vine you mean I've been missing that

deliciousness all these years I'm not

saying eat 75 [ __ ] hot dogs I'm just

saying when you have a hot dog or a

hamburger or a sandwich or something

make it the best version you can you

feel me I know you feel me we're wine

with each other

let's go it's finished come on so before

I throw those buns on can you just

admire what has happened here I mean

here's the deal this is a crazy-ass

[ __ ] amazing hot dog the people

that just take them out of the package

and boil them for two minutes and then

throw them in a soft on crispy bun

they're just not trying it life this is

about making everything

better these little craggy crevices look

at this I mean even if it didn't taste

any better look at it looks a thousand

[ __ ] times better so do this now the

buns will go on I just gonna throw a

little oil here cuz I really don't want

these things to [ __ ] burn up in so

tell me when you're ready you know

already thanks and the buns go on and

the buns after a very little bit of time

or golden where you want them and ready

to go max are you ready I'm ready can we

dress these [ __ ] up you're just not

gonna respond are you here we go oh ho

do you have any idea what's gonna happen

here do you so this is our garlic sour

cream right down the middle

holy ass if you get if you could just

smell this part I've got the crispy

buttered bun that I can smell now I've

got this garlic sour cream that honestly

I just want a little bit more of here

and now next max let's go with the red

onion shall we

[ __ ] I'm telling you ladies and

gentlemen what is happening here is on a

whole nother hotdog level I've done this

hotdog before with one onion the green

one with no garlic and this is gonna be

stupendous hello super dog this guy

comes in and then the second onion goes

like this and you're not being cheap

folks I mean come on you got an onion

dog you got it on your dog this is a

double onion sour cream dog cooked

better than pretty much any dog I've

ever seen and while those are waiting

for somebody to throw them in their

mouth and just chew the F out of them

let's finish our fries so here they are

let them let them just drip for a second

I'm so anxious you have no idea they go

to the bowl now we finish them off okay

so here's what they get they get salt

they get parsley a little bit more they

get the garlic you get a tiny shot of

oil that's it and they get some Parmesan

cheese Oh find a little bit more and we

mix oh my god the smell the crisps penis

if you only knew what was going on here

come on let's plate this up shall we

our dogs first you have no idea the

self-control that I'm displaying right

now because I cannot wait for this and

then our fries oh my gosh and wait then

here's what you do get some of the extra

parsley in the parm and the cheese you

just do that I mean is this insane or

what perfect dogs perfect crispy crispy

effing fries with the garlic the parsley

the parm

please and by the way if it wasn't

obvious July 4th is right around the

freaking corner and I don't need to

paint a picture for you but I got an

idea of what would be amazing on July

4th

jillee reminds me we also have July 1st

coming up that would be a nod to our

Canadian fans who by the way have been

commenting and emailing like crazy all

right so I guess you'd have a fry first

right off the garlic crunch double fried

that was a little piggish but so worth

up mmm you don't want to make your own

fries don't but just do all the rest of

this nonsense to it and now that the

super crispy little cuts in their garlic

sour cream.(IF YOU WANT TO SEE THE VIDEO CLICK ON THE LNK BELOW)               https://youtu.be/RcQR3hNc2mA