Monday, November 26, 2012

Oscar Mayer Angus Beef Franks & Red Neck Toaster

I know weines. The original Wahoo, NE, weiners were cherished and shipped all over the world. The casings were a thin gut and tender. The meat was seasoned just right. They were great in a bun, sliced and fried with potatoes, chopped into scrambled eggs and eaten cold. When the owners sold out, the new casings were tough, and the meat recipe wasn't the same. 

Preparing for Mississippi's hunting season, I scoured the Kroeger hotdog section and was surprised to find Oscar Mayer's "SELECTS ANGUS BUN LENGTH SMOKED UNCURED ANGUS BEEF FRANKS". We're talking "PREMIUM ANGUS". A high quality of beef makes me think they want us to have the World's Best Hotdog! Get this: THERE ARE NO NITRATES OR NITRITES, except those occurring naturally in celery juice. There are NO ARTIFICIAL FLAVORS, COLORS, FILLERS OR BY-PRODUCTS. This is The Holy Grail of Hotdogs!

During hunting season, our four-foot wide fire pit burns wood nonstop. Hunters stop at any hour to update the wild hog kill, bucks and does taken, have a drink and tell lies. They might have a bowl of fresh neckbone stew cooked with a variety of vegetables, smoked sausage sections cooked on the grill, or hotdogs. They are a resourceful bunch heating hotdogs on a stretched out clothes hanger. But I was lost when it came to warming the buns. The guys threw a long branch over the pit. One of the men opened a hotdog bun and rested it around a small branch. Voila! It toasted. From a four-year old to grandpas, the hotdogs were a hit. Thank you Oscar Mayer!  Visit them at

2012 Red Convertible Travel Series

1 comment:

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