 Beef boy is back because today we are making hot dogs and I unfortunately cannot spend five minutes to make my hair Presentable. Hey, maybe if I did some blue-skinned triple breasted alien princess would have abducted me already Hey, listen if there's one guy that deserves it. It's me. So Maybe maybe maybe before next cooking video. I have to film that will happen But we got a bunch of high quality organic ingredients So this is not only going to be a delicious hot dog It's going to be as healthy as can be something you can eat every day without any guilt whatsoever So let me show you guys the ingredients before my eyes get even more cross and I can't do anything on the left here The madman is gonna make his own hot dog buns not a classic hot dog bun recipe So if you guys want to skip that part or you're buying your own buns by all means you're gonna cut out a large chunk of this video and Honestly, I only crave this once or twice a month. So, you know, even though they probably use fluoridated water and There might be some whoop Guess we're gonna be using no water if I spill it again And there might be some other quality issues with buying organic hot dog buns But it's not that big of a deal. We have our organic sourdough starter organic instant yeast Organic bread flour some glass bottle mineral water and just a little bit of organic coconut oil All the stuff guys is available on Frankie's range foods calm and then on the right here. We have the main attraction, which is our super high quality Organic beef hot dogs and Frankie syringe meat. These are very special made with local grass-fed beef I personally made the fresh garlic and onion mixture that went into this unlike most hot dog I mean all hot dogs are probably made with dried spices, which is why this is so special And there's also some college and beef broth in here. So if these aren't the best hot dogs you guys have ever tried Please let me know because because then I got to figure something out. I'm wasting my time We have our sauerkraut Which is available on Frankie syringe foods.com. I think we're running a little low on this But we're gonna make more soon and we have our garlic dill pickles that are we have plenty of these on the foods website and the reason we have pickles here is because Relish if you didn't know I didn't know until I just googled it relish is made from pickles so hypothetically if we chop up these pickles we'll have our own homemade relish and then a Courtesy of Wegman's we got some spicy brown mustard This is the only organic mustard at that supermarket that didn't have a bunch of preservatives in it You want to kind of avoid avoid citric acid? Tartaric acid they put a bunch of preservatives in a lot of mustard So yeah, I didn't have time to go to Whole Foods go back to New York or order some mustard online So this is what I grabbed any plastic container not ideal, but just our salt to wrap things up a little bit of salt We're gonna put in the bread And that's really it we're not putting salt on anything else so hypothetically, you know If you buy your own hotdog buns, you're just gonna be assembling so again you can skip this next part where I'm gonna make my own buns Guys first time I've ever bought anything relatively expensive new in my life is this kitchen aid mixture They're kind of hard to get used and I make a lot of brats So I figured hey if I'm giving away the amount of thousand dollar checks I wrote to give money away to people. I was like, all right, let me buy myself one thing for once because Oh, and I do have I do have a funny story about these kitchen aid mixers Yeah, so this has been a nightmare just trying to get one of these Buying new off Amazon first one I bought this whole metal thing came snapped off had to return it Second one I bought I went down to a cheaper model because the first one was too big The first one was an eight-quarter. It was too big, but it came broken anyway So I went down to the regular size the bowl got embedded in the bowl got embedded into it after the first time I used it I was sitting here with all my might trying to pull that ball out and I was like if I gotta get a hammer I'm gonna break this thing. So I returned it. That was the second one The third one I bought was this one and it was really loud And I wasn't sure if the motor was bad or if that's how loud it was supposed to be And then I bought a fourth one, which is this one. I was wrong the third the motor was correct. It's just a little loud So after four nightmare Can't imagine if I would have tried to buy this thing used but yeah, I mean Anything on Amazon that's relatively expensive. I wouldn't buy it one time a few years ago I bought a generator Not a generator a commercial de-humidifier back when they had the floods in New York and someone just stole it And they marked it as deliver so just be careful when you're buying anything over like $200 on Amazon Just I wouldn't do it. I would try to get it in person. All right. Well, that's enough yapping You guys saw the kitchen mixer We also have this scale here and we're gonna use the instant pot too for these hot dog buns So just to be clear this is not a classic hot dog recipe that would normally involve butter and eggs This is just a clean minimally inflammatory one that I can eat every day on my current liver detox diet So we got 300 grams of water And we're gonna add about a tablespoon of sugar maybe a little less and we got our packet of instant yeast and I like to Put this on the burner We're gonna take a thermometer and a spoon and just stir it And we want to bring this up to maybe like 90 95 degrees just so the water is warm and the yeast blooms a lot faster So again stove like this. It's not that much water and On high heat we're already at 95 degrees after maybe 20 seconds So just turn this off and now we're gonna let this yeast sit for about five minutes before we put in all the other ingredients Just so the yeast eats the sugar gets back to being alive and active again So the yeast has been chilling for a few minutes. We're gonna zero out the scale and add 600 grams of flour if I don't rip the rest of the bag open So to the 600 grams of flour we're going to add a hundred grams of sourdough starter or A little more 150 grams Doesn't really matter if you go over on the starter because the hydration ratio isn't really gonna change that much What will change is the amount of dough you have and if that's too much for you to eat That's the only issue that would really happen So whether you add 100 or 150 starter for this recipe since it's such a sort short fermentation It doesn't matter so we're just gonna add maybe 20 grams of oil and then a heavy pinch of salt more like half a handful We want to get to about 10 grams of salt So we got our bread mixture in the mixer and we're just gonna put this on So I normally do is I just throw the mixer on to and then let it do its own thing for about 10 minutes Yeah, so you could leave it on stir or two for about 10 minutes any more than that might overheat All right, so about 10 minutes our Kitchen aid mixer is not hot enough to fry an egg yet So we're in a good spot and I can certainly smell the heat of the the gear grease whatever Is in there so now we just want to put this into a smaller bowl So that it fits in the instant pot and guys this dough ratio took me a few tries to figure out I think 300 grams of water and what do we say 600 or 650 flour is perfect with that much starter It's it's not that sticky. It's decently hydrated. It looks good So I kept looking for all of these bread proofers and stuff to help me rise the bread I was using heating pads little did I know The yogurt setting on the instant pot is all you need so yogurt one hour That should be it. I should have said this at the beginning But the total prep time for these hot dog buns from start to finish is probably about three hours You know this initial prep took half an hour Then it's going to be two hours of rising and maybe half an hour of cooking so it's been a bit more than an hour This isn't too crazy time-sensitive We just want to have one rise around an hour and then the second rise around an hour You guys can see this has you know increased in size pretty drastically So I'm gonna just scrape this off the sides The top can get a little dry. So I'm just kind of folding this over itself a few times Now we're gonna zero out the scale And I'm gonna take 100 grams of dough at once. So I want this to read negative 100 It's if it's higher than negative 100 you took too much out Sort of negative 103 so that means this is probably around 100 grams and we could test that too We could just we could take this out We could zero the scale We could throw that in there It's about a hundred three grams exactly. So Put that back in zero it out again So here's obviously my dough and then here on heating pad. I have a steel sheet pan with some parchment paper I'm just you know taking hundred grams of dough in my hand I'm gonna kind of form into a cylindrical hot dog shape and then we're gonna Lay these out nicely on this sheet track. I'm just rolling this between my hands to spread it out That looks about good to me Put that there and then we'll do a bunch more well They don't look perfect, but they'll definitely get the job done So that only took about half the dough I'm gonna just put some plastic on this put it in the fridge and then tomorrow if I want to make some fresh Bonds or whatever shape bread I want to make I can use it then Still working out some kinks in this recipe So I'm not sure how long you can leave this in the fridge and until the yeast becomes inactive, but Sometimes it works. Sometimes it doesn't all right So we got the heating pad turned on and this is just a damp rag That I'm gonna put on top so that the top of this doesn't dry out and I Don't really think it matters if the top dries out It might just get a little crustier in the oven the problem with putting this rag on top is one It might stick To the bread if you leave it too long and then you can't take it off or ruins the bread Second problem is it's a little heavy, you know, so it's kind of hampering the rising process to some degree, but I don't know so we're gonna let this go about another hour and then 45 minutes into that we can preheat the oven so it's ready you guys probably mostly hear the fan in the background But it's been about an hour These rolls a little bit Heating pad Could be hotter, I guess because they're kind of cold on top, but You know, I don't have all day to make hot dogs and this should be good enough because they should rise a little bit in the oven so I'm just gonna take my knife and Make a cut down the middle and instead of egg what I like using is our beef stock concentrate or our College and bra and Frankie's Fringe meat I take a little bit on my hand and I just rub it on top. It's the same principle, you know that the protein in the egg Kind of browns it easier the protein in the in the stock here is gonna brown the top so oven's been on 400 for 20 minutes Pop these in and probably take about 20 minutes at 400 later We're looking good Little browning on the top because they're all different shapes, but Not bad now that are from scratch hotdog buns are finished We can get to the real business making the hot dogs with sauerkraut relish and mustard All we're gonna do is score the hot dogs Serum in a pan with oil Steam them a few minutes and dice up the pickles So if you did happen to buy your own buns, you can basically have lunch or dinner ready within a few minutes I can't really eat more than two of these. That's what we're gonna do now whether you want to grill them Steam them boil them. It's up to you. I'll show you guys what I like doing so Cut maybe an eighth of an inch score in the side of these so they don't Shrivel up in the pan Do that on both sides So turn our gas on here As you guys can see hot dogs are scored We're just gonna put a little bit of cooking oil in the pan So we got our pen nice and hot here Put our hot dogs in You can see they're already starting to to split apart And the outside of these are pretty dry, so you know just a few seconds in the pan. You're already gonna get that grilled flavor And I always do things like as quick and easy as possible because with how much I work and how tired I am I just want to use quickly as possible. So after about 20 seconds in the hot pan. I put a little bit of water in the pan cover it up turn the heat off take this off to the heat a little bit and then We'll prepare everything else while these are done steaming now I've done this before with just a sauerkraut some mustard absolutely delicious best hot dogs I've ever had but we're gonna try adding the pickles in the traditional relish style So if you guys haven't seen all my shorts and videos about them The new lacto fermented vegetables on Frankie syringe foods calm are made with a natural fermentation process that builds up Beneficial probiotic bacteria as well as the best flavor you can achieve from these products. So here we have our garlic dill pickles Smell amazing very fermented very fermented Yeah, you could smell that bite I don't think we'll need more than three of these for the both hot dogs Just put a little relish on So this basically needs to be minced. I guess you could say like Bruinois would be the French term for it Basically as tiny as possible. I didn't look too much into it but I'm sure some of you guys have seen the neon green relish that they put on hot dogs So I'm just going down cutting like three slices out of these cucumber and then I'm gonna go down the side And then we'll just chop it all up and imagine being a normal person, bro Not making your own pickles and and chopping them up imagine just going to the The hot dog car on the street and just having a nice hot dog already for you for $2 imagine Oh my god, I'm gonna go too crazy. That's good enough for me So we have everything ready guys our hot dogs are done here We got our our buns are already we got our sauerkraut ready to put on mustard and our relish So all we have to do is assemble Probably take some type of plastic off this Which buns look the best? This one is a little wide, but it looks good So normally no hot dog bun you go straight down the middle, but the way these are It's better to go on the side So you have a nice deep cavity to put everything Now I like a decent amount of sauerkraut on mine. So what I actually do is I Put sauerkraut in twice. So We're gonna put some sauerkraut on the bottom here and what this also does is It makes it like a complete meal from a soluble fiber perspective So normally if you didn't have a lot of sauerkraut in this, you know It's not that great for gum motility, but and I'm being 100% honest I think it tastes better with a lot more sauerkraut and it's also a lot better for you from a complete meal perspective So we got sauerkraut in the bottom We got our hot dog our bun to dog ratios looking pretty good We're gonna take Our mustard And I'm gonna be careful with this mustard because I don't really want that much on it So I'm gonna do like that and then I'm gonna Just spread the mustard on the hot dog Light smear of mustard on both hot dogs Then we'll put our relish on I don't know how much of Of this eye I would actually like but we'll just sprinkle a little bit On both sides of the hot dog So that's pretty much everything now. We're just gonna put some more sauerkraut on top That should be good. All right, ladies and gentlemen I guess I'm eating dinner at a reasonable time tonight because I didn't take a nap and Filming this video forced me to make this But this looks amazing I did have I did have this a few days ago because I was really craving hot dogs Uh, but there was no relish on it and the buns were a little too big So I guess we can compare it to that every component of this tastes good The bun's delicious. The bread's delicious on its own Keep the sauerkraut on its own Keep the hot dog on its own. You keep the pickles on there and they're all delicious Yeah, I mean it's really delicious I think you would definitely put more relish on I would really put Like we put the sauerkraut in the bottom I put sauerkraut and relish on the bottom too maybe even A little mustard on the bottom too just so you yet Everything with everybody You know Chicago style dogs They just put a pickle in the hot dog I'll grab one Ladies and gentlemen, don't forget your water key for grains and your uh organ supplements You got to make sure to take my zinc molybdenum and mastic gum and vitamin b1 with every meal Okay, so now We're going to just try it with some more relish aka A whole pickle next to the hot dog That's good too because Or just add more relish It brings a little more acidity to help Break up the you know the richness of the bread because the sauerkraut Sauerkraut doesn't have like a crazy bite to it, you know So yeah, whether you guys want, you know a healthy way to To you know beat that hot dog craving you want to change your pace So you want to give your family something healthy and special that you know Is genuinely good for you. Like I would eat this every single day lunch and dinner if I wanted to That's uh, that's why I make these cooking videos for you guys. So Uh Thank you guys for joining Hey, please support me in any way you can guys it is It's been it's been three four hours of my day Editing and filming anytime I have to do something like this. So Uh, it's really a pain, but I won't complain too much today We mentioned throughout the video where you guys can get all this stuff And uh, do your own version of it You guys can check out franky at chiffon.com where you will see all of my Interesting and unique health businesses and you can support me further But outside of that guys, please drop a like on the video. Leave a comment down below Make sure to subscribe and check that notification bell and I'll see you guys soon I don't die from hot dog overdose