Gas station Gourmet (Or Hot Dog Hallelujah!)

I've spent a great deal of time in Gas Stations in my life. I've worked in several and eaten all kinds of the crap they have in there. Chips, cookies, questionable breakfast sandwiches, biscuits and gravy, various candies and nuts, nachos, and the all important Hot Dog.

That's what I'm talking about today, the old Tube Steak.

I'll wait a moment for you to giggle.

Ok, now I know that it's hard to believe, but I'm going to tell you that the way that a gas station prepares hot dogs is the best way to cook.

I've eaten a great deal of sausage in my time. (pause for giggles) I've had it grilled. I've had it sauteed, steamed, boiled, in beans, under chili, and just about every other way. And the best way to eat one is off a roller grill.

Now that doesn't mean that any wiener pulled off the hot rollers is going to be ideal. There are times when they'll be on there for hours. I know this cause I've worked there in the past. But... there's a magical window, it's for about twenty or so minutes, where it is a proper gourmet experience. The outside will have the perfect snap and the inside is just warm enough to enhance the overall flavor. With even a moderately quality sausage it's something fantastic. Even your Bar S or other cheap wieners (snicker) will be at their absolute best.

"But how? How will I know the mark of its coming of great Sage of the Questionable Tubed Meats?" I hear you asking with truly odd syntax.

Well it's actually pretty simple. You look for the beginnings of a sheen on the sausage. You want a little bit of a caramel color on the outside but not too dark. And it'll look nice and plump. If there's cracks then it's overdone.

So slap some mustard on that and you're good to go. I'll sometimes put a little bit of mayo, relish, and sauerkraut on mine but that's cause I like some vinegar and fat with my nitrates.

Mmm... Nitrates.

See you in the Chow Line.
-The Fat Kid