tdj_txgmanbw
I remember as a kid/teen in Port Jervis I would see that the Greek (and then Jimmy) would pick up hot dogs that were grilling a long time and inspect them. Periodically, they would throw them into a box next to the grill. Originally I thought it was just garbage, but now I suspect they were recycled.
For the flavor - carmelized fat is always good...think of bacon!
As I was reared in Port Jervis - Dallas Hot Weiner was new to me when I went there. The vinegar flavor struck with me. I originally thought it suggested a Buffalo wing.
There's a new name for you -- a Texalo Wing Dog!?!?
I made the sauce last week using the grilled hotdogs. It did change the flavor a bit, the cooked dogs had a more smokey flavor to them. I grilled them on a roller type grill, like the kind you see at a gas station. As for a Texalo Wing Dog, I would deep fry the dog and dip it in a mixture of Frank's hot sauce and butter and serve on a bun with crumbled blue cheese! I might have to try that! You could also deep fry a chicken sausage and dip it in sauce and serve the same way.
How do you think the spice mix compares (except for the vinegar)? I also use the AB Chili Powder routinely which gives the smoked paprika note to the sauce.
I think you describe a regular Buffalo Wing Dog perfectly. I thought you would need the Greek influence to call it "Texalo". Also possibly use Tabasco instead of crushed red pepper flakes because Tabasco is vinegar based where Franks is water and salt based. Anchor Bar uses both. But the Buffalo part sounds very good. I was last in the Anchor Bar in 1995.
