CURIOUS COOKING: Unleash Your Wild Side With Bigfoot-Long Hot Dogs

In the realm of culinary creations, there are few dishes as enigmatic and intriguing as the Bigfoot-Long Hotdog. Named after the legendary cryptid himself, this towering treat captures the essence of mystery and allure that surrounds the elusive creature. But what exactly makes these foot-long franks worthy of their mythical moniker? Let’s explore the legend behind the dish and uncover the secrets of its creation.

For centuries, tales of Bigfoot have captivated the imaginations of adventurers and skeptics alike. From blurry photographs to whispered sightings in the deep woods, the legend of this elusive creature has persisted through the ages. Much like the mysterious beast itself, the Bigfoot-Long Hotdog carries an air of intrigue and fascination that is impossible to ignore.

The connection between Bigfoot and foot-long hotdogs may not be immediately obvious, but upon closer inspection, the parallels become clear. Just as Bigfoot is renowned for his towering stature and elusive nature, so too are these colossal hotdogs. Stretching a full foot (or more if you desire!) in length, these savory sausages command attention and inspire wonder, much like the cryptid they are named after.

Recipe: Bigfoot-Long Hotdogs

Now, let’s dive into the kitchen and unlock the secrets of crafting your very own Bigfoot-Long Hotdogs. This one requires a few specialty items you may not have in addition to your oven. Here’s what you’ll need:

• Kitchen Aid Stand Mixer
• Meat Grinder
• Sausage Stuffer with casings to enclose the hot dog filling

INGREDIENTS:

For the Bun

• 7-8 cups AP Flour
• 1 cup Warm Milk
• 1 cup Warm Water plus an extra ¼ cup if needed.
• 4 tsp Dry Active Yeast
• 3 tsp Fine Salt
• 2 Tbsp Sugar
• 2 Eggs
• 4 Tbsp Softened Butter
• Extra oil to lightly oil the bowl
• 2 Egg Wash

For the Hotdog

• 2 lb Lean Pork, cubed
• 1 1/2 lb Lean Beef, cubed
• 1/2 lb Pork Fat/Jowl, cubed
• 3 tsp Onion Powder
• 2 tsp Garlic Powder
• 1 tsp Celery Salt
• 2 tsp Sweet Paprika
• 1 tsp Smoked Paprika 
• 1/2 tsp Ground Mace
• 2 tsp Salt
• 1 tsp Accent
• 2 tsp White Pepper
• 1/4 cup Milk or Cold Water
• 2 -3 Drops Red Food Coloring 
• 1/2 cup Ice
• 1 Large Egg White

INSTRUCTIONS:

For the Bun

1. Combine flour, yeast, sugar, and salt in a mixing bowl.
2. In another small bowl whisk water, milk, and egg. 
3. With the dough hook, mix the dry ingredients together and then add water-milk-egg mixture. Mix for 4 minutes.
4. Add up to 1/2 cup water as needed to achieve a smooth ball. 
5. Add butter and knead for about 10-15 minutes, until the dough is shiny, smooth, and tacky. Dough is done when it has pulled away from the sides of the bowl.
6. Oil a big bowl, add dough, cover with plastic wrap and let rise overnight in the refrigerator for 24 hours. 
7. Dump dough onto work surface and punch down to remove the air. Roll out dough into the hotdog shape on a floured surface. 
8. Place in an oiled baking tray, let rise for one hour and brush with egg wash before baking 
9. Bake at 350 degrees for 20 min or to an internal temperature of 190 degrees. Cool.
10. Slice down the middle to create the hot dog bun.

For the Extra Long Hotdog

1. Mix all dry ingredients together with the milk and food coloring.  Stir well to combine.
2. One at a time, grind the pork, beef, and fat cubes through the medium blade of a meat grinder. Place in refrigerator 30 Mins.
3. Combine the ground meats and fat together and grind a second time with the fine blade meat grinder
4. In a food processor combine ground meat mixture with the wet seasonings mixture and ice
5. Begin to blend, slowing adding cold water to incorporate and emulsify until smooth.
6. Place into the refrigerator for 30 mins to firm up.  
7. Prepare the sausage stuffer attachment with casings.
8. Fill the casings with the meat mixture per the directions provided.  Tie off each end to complete the hot dog.
9. Place into refrigerator for 30 mins.  While chilling prepare the hot water bath for poaching the hot dog.
10. Poach the hot dog in barely simmering water for 20- 25 minutes or an internal temperature of 165 degrees.
11. Shock in Ice Water, Remove, pat dry, and refrigerate. 
12. Second cook as desired. 
13. Serve with an Extra long bun and top with your favorite toppings.

As you sink your teeth into a Bigfoot-Long Hotdog, let yourself be transported to the mysterious realm of the cryptid himself. With each savory bite, savor the thrill of the unknown and embrace the sense of wonder that surrounds the legend of Bigfoot.

In the world of culinary delights, few dishes can match the intrigue and allure of the Bigfoot-Long Hotdog. So why not whip up a batch of these towering treats and embark on your own culinary adventure? After all, when it comes to hot dogs, it’s all about thinking big…foot!

Barbara Bakes