RIDICULOUSLY DELICIOUS HOT DOG RECIPES | SAM THE COOKING GUY

It's hot dog day folks and damn we're doing three versions you are going to love. Everything's good about today except one thing you got me you don't have Max and I apologize for all the newly minted Max the behind the scenes cooking guy but I'm sorry I'm home and if I don't stand here and cook for you I will be sad. We'll let you continue in your position for now but really thank you everybody so much for your support seriously. Did you hear him? He said thank you for your support. Aside from the parents against swearing council that have a hit out on Max. Look I swear I'm not shy about it I use all the words there are. I have never heard more swearing in my life than what came out of my son. Where do you think I learned it? No you didn't learn to swear quite as often as you did. There's something about the cameras rolling the wow people have asked for a long time for Max to be on this side of the camera and me on that side of the camera it's probably not going to happen if it does it'll be a secret and I'll just unveil uh it's actually a good idea I'll just unveil my work one day I have an idea how to do this I don't need them okay let's talk about the hot dogs we're doing a pastrami reuben we're doing a hawaiian and we're doing a jalapeno spicy garlicky guac-ish kind of deal thing whatever but the dogs themselves we will prepare all the same and then we'll use them in the different applications the dogs we start like this we're going to begin by putting some beer oh simmer hear the sizzling clearly it's uh already a hot little pot and I'm using my cousin Peter Zion's ale smith beer 394 Tony Gwynn's uh batting average 394 no longer with us the ale smith 394 pale ale it's delicious there you go Peter you owe me something now the only sport that you're a hero for failing grade exactly that's so funny it's a good point so this is going to come to a little simmer and we'll put in our dogs I'm using all beef natural casing dogs that snap these are so good so good I just love these guys every so often we do a hot dog at not not tacos and these are the guys we use and the little snap when you bite into them with the natural casing is fantastic so when the uh the the beer comes to a minor simmer we're going to take these guys all right it's just about to simmer and I can't wait anymore because I really want some of these I also put another bottle in because I wanted to make sure that these guys were covered and doing all whatever eight seven of them whatever there are so we'll just make sure everybody's reasonably nestled they're gonna get once it simmers a a light simmer six seven minutes and we'll just turn it off and then they'll be ready for step two when that time comes okay in the interim we can uh prep the other components of this hot dog fest for the Hawaiian we're gonna need some bacon oh yes oh yes we'll just get this going right here beautiful beautiful we just want to get this crispy so we'll let it do its thing and while it does we'll cut some peppers for the jalapeno guac this is gonna make this jalapeno dog fantastic so we want some thinly sliced red and green jalapenos so we'll just cut this guy into little beautiful rounds perfect now some red cut that little end good some onion to go with it I'll just go like this actually I need some for the Hawaiian so I'll cut more than I need and cook parts separately but I'll put a little bit over here and then the garlic we'll give this a booch it's a big ass thumb of garlic it's huge it's crazy right and so these guys again we'll just do these guys like this thin right okay this is good this will now go in here with our onions and our peppers we'll throw this into a little pan on the heat all right my bacon is exactly where I like it it's a mix between crispy and wibbly we'll just put in this little bowl some paper towel perfect we'll set this aside okay so these guys have been in six-ish minutes they've plumped a little bit they're going to be amazing I'm just going to take them off the heat keep them off to the side and now the peppers will go into our little pan first thing in our pan on the heat little knob of butter and a little avocado oil thank you chosen foods you've heard me say it the oil keeps the butter from burning but the butter brings flavor and now our jalapenos our onion and our garlic get whacked in and fairly low heat I don't want to burn anything I don't want burned up garlic I don't want burned up anything actually but I just want to start this stuff sweating softening caramelizing and getting crazy good imagine how good this is going to be on top of a dog oh yeah holy god I just got a face full of jalapeno and garlic we're just going to get all of our stuff ready and then build these babies okay while this does its thing I have a sauce to make some pineapple to cut we're doing very well very well a Reuben generally comes with something called Russian dressing and we're making our own we'll start with some Japanese mayo of course a couple tablespoons of chili sauce and this is the Americanized version just like that half to a whole teaspoon of prepared horseradish that makes it super good we need a splash of Worcestershire and a little glunk of sriracha a little pinch of salt and pepper and we mix an idea how good this is going to be boys it could suck but pretty certain it won't next up pineapple the pineapple is for who knows the Hawaiian very good so here's what we do we grab this top stem grab the bottom we twist in opposite directions and we get this cool little thing by the way I had this genius idea once about coring a pineapple really quickly by using like an inch and a half drill bit and just going how'd it work out well don't tell them we can show you oh god what happened oh I cut myself how did I do that yeah I I didn't see that coming either I'm sure there's many of you going it's not gonna work out Sammy boy well I wasn't one of those so this today though we're just gonna cut so like this beautiful we could flatten out the bottom a bit like that and then just I don't have to take off all the sides right now because we don't need all of it but I'm just gonna get this bumpy exterior off a little bit like here and then all I want are a few slices not too thick just like that that I can now throw on the grill to get some color this is gonna be fun and with a light coating of oil on the pineapple and the grill sprayed a little bit on go our slices and we're really looking for color I mean look it's not like it's got to be cooked through but we do want the grill marks they will be pretty they will add flavor so just leave them until you get them and then maybe we'll go a 45 and then flip them and then the same thing and take them off you dig and here let me just give you a quick look after just a few seconds you're gonna see nothing really it does take a you know three four minutes before anything really starts to show up on there all right we're about three minutes in let's look those are the marks we want so let's just do a little 45 nice I'm telling you waiting for the marks to develop will give you a way better pineapple than not and now a couple minutes and a few more marks then we'll flip them on their backs or their stomachs god knows what pineapple has and we're there so come on buddy come on come on buddy work with me that's it that's it who's the man I am said the pineapple all right you don't need to see that happen again on the other side let's go make a quick guac a quick slaw and we build let's start with our little we'll call it a cheater guac because well you'll see why so I have a beautifully ripe avo that I will slice all the way around open up and to show you I'm not lying gorgeous it's gorgeous I'll take the flesh the meat whatever you call this out I think we're good with just that amount nope let's get a little bit more from this bigger side okay avo's in let's give it a little beat down with a fork everything's so violent with you yeah I know beat down why do I have to do that okay two things one is a little garlic powder beautiful and the next is a little green salsa looks just like that just to help moisten it up a bit give it a little kick in flavor and we mix I think I said quick and if I didn't say quick I meant quick because that's it chunky gorgeous lots of flavor super simple now a slaw cheating again what is it well it's an easy way to do this is what it is so you buy yourself one of these store-bought bags of coleslaw that you just do this to you can't make your own dressing or you can buy the one with the dressing that kid right and then just jazz it up so let's do this only use about half of it today not even this will be enough and then we'll take some of their dressing like this and use I don't know maybe a third of it you remember our Russian dressing because this is for the what's it for max pastrami very good and then we'll just mix this honestly the times I've used this bag coleslaw and added a bunch of stuff to it it's been a lifesaver and super delicious a little mayo and some barbecue sauce delicious some extra lime juice and cumin and garlic powder and oregano and stuff like that delicious sriracha teriyaki sauce delicious for our purposes this is done now we can build so we begin by putting our buns on this side these are split top guys so I've opened them up and we'll go like this just to get a wee bit of color on them because you need a wee bit of color don't you and next up will be our dogs now why are we doing this step because they're already cooked sam and they've got flavor from the beer we're doing this to crisp them up and give them a little gorgeous color in other words in other words making them perfect in other words in other words heat changes things heat changes things that's right sorry one episode in front of the camera and you're already a boss don't burn your buns unless you've got more and you don't give a s**t see this little line of color here it's coming along you can go like this if you want push them down a bit help them out but this is important okay bun check I say a little bit more ah that one's oh hot and good so let's take them off as they're ready this kid's off perfect and I just realized I forgot these extra onions for the Hawaiian so get those on we're going to be okay we're going to be okay we're going to be okay I don't have any cameras rolling besides my cell phone but we'll be good so I don't want these things like overly softened I still want there to be some bite to them tooth bite as opposed to onion flavor bite so on a hot flat top like this or a hot pan yeah two three minutes and we'll call it a day meanwhile these guys are getting nice color beautiful color and I'm telling you you can feel how taut the outside is they're going to snap when you bite them and that's going to be everything for me so we'll take these guys off I do stop it listen mister I can't stop swearing all right first up we'll make the Hawaiian and it begins like this the sauce on the bottom happens on the bottom so we give it some Japanese mayo beautiful a little sriracha gorgeous and last but not least a little teriyaki sauce this is more of a glaze absolutely store-bought you don't need to reinvent the wheel here folks you're just gonna end up with the most delicious hot dog ever so don't worry about recreating something you don't need to that you can buy deliciously now our dog comes along so fun right first up some of our pineapple look at these crispy bits I'm in love man I'm in love with a hot dog gorgeous perfect beautiful everything I always wanted this to be now don't forget we had those onions that we also made a little bit of red onion never hurt anybody on here right right well hurt greg rimpy because you can't eat these but aside from him how's that looking beautiful I got one more thing just one special little extra add it's for a little crunch and that will be some of these french fried onions don't overtake make them perfect up there beautiful and finally on top our bacon oh my goodness come on mother may I you may next up our jalapeno and that will begin with some delicious cool sour cream on the bottom like this I don't discount sour cream on a dog boy it's the best the little guac we made the little cheater guac we made right here beautiful now the dog remember what's next who could forget you guys could forget but this these peppers holy s look at this the garlic those beautifully sauteed red and green jalapenos and the red onion damn and finally our pastrami and it will begin with a gorgeous layer of our super homemade russian dressing super homemade what does that mean super homemade and see these little bits of the chili sauce in here really do the best thing ever okay so we've got that and just before we put the dog we throw some thin deli slices of pastrami right on beautiful and you can see this is not going to take very long 10-15 seconds aside if that you're just trying to start to melt the fat it's already cooked so now let's take this we'll put this down so we want a nice little bed of this gorgeous pastrami right here now our dog who knows what's next very good as you watch me pull the package out so now the cheese goes like this swiss of course okay just wait for it we melt a bit I think this is running out don't run out don't run out you're hanging in with me buddy aren't you that a boy come on a little more you could do this under the broiler I don't want to go inside you could do this really quickly in the microwave uh would it be my favorite thing to do but you could the point is though that you get melty cheese like that and then because you don't want the coleslaw heated up here so now we'll come we'll just confetti some of this great coleslaw over the top got some of the russian dressing in it do you remember our coleslaw and everybody ladies and gentlemen is a happy day and everybody ladies and gentlemen is happy and there you have it it's like a near perfect lineup because because they're all so different and I just I'm having a hard time deciding I know pastrami tastes like I love it I know this lineup it's kind of like a taco we make it not not the hawaiian the bacon the best part of this I'm telling you is that sriracha mayo teriyaki on the bottom it's a dream combination and then the crispy onions and the bacon on top with that extra little you know but I'm going here I love the look of it I love the creamy guac underneath and I love the spice of these peppers and onions on top so this looks like my my dog of choice let's get into it shall we nice buttery brioche bun look it it pays to spend a tiny bit more on the bun it's a transportation device it's a carrier but don't use a carrier that's just bland and shitty some stale off-brand on sale bun that how do you do this oh it's so beautiful I don't want to wreck it first the guac you get and it's creamy and smooth and amazing and then you get the spice when the pepper's on top and there's that garlic those nice sliced pieces of garlic that are in here I now actually have to bust into the other ones I feel like I'm making a mess I just want to say thanks for hanging with us if uh your first time watching us and you dig what's going on this would be the time to hit the subscribe button and then notification bell just so we tell you when we got new stuff up that's all all right oh snap and that dog the natural casing you bite it and it goes