1 Can = 4 Hot Hogs Blooper?!

Well there you are, that is the Backyard Blooper. You know you keep asking me, and we film in real time. It's a one take show, if it works it works, if it doesn't it doesn't. Hi everyone, welcome to Backyard Chef, I'm Rick. We are taking one of these and we're making four hot dogs. Why? Because we can. Let's do it, come on. Okay, a tin of luncheon meat you can use, spam. Not a problem. Right, we want to get that out of there. So we're going to have to take off that. We're going to take everything out of the can. If there's some juices, we're having the juices, well. Nice and steady, look. Nothing hard about opening any of these cans. And from there, to there. It's nice and straight forward. We are going to chop this up and we're going to put it in a blender. That's all there is to it. So, any which way you want to do it. Like that. I've got one of these little Phillips things here, look. With all these blade things. All that lot, in there. All that cubed up meat, in there. Okay, we want to put this together. We want some flavouring going on inside here. You know, we're making these hot dogs. We want these to taste of something. Okay, and we're going to whizz all that up in there. So, we've got the white of an egg, in there. I'm using prepared mustard. I've got Coleman's. You can use any. American mustard, Coleman's, Dijon. Whatever is your preference. In fact, you don't have to put any mustard in. In there, a little bit of paprika. Now, you can use smoked paprika if you wish. This is just sweet paprika. Onion powder. A little bit of garlic powder. A little bit of black pepper. Now, we are using tapioca starch. Tapioca starch, in there. And we want a little bit of oil. Oil of choice. We're going to give that a mixing up. Now, for all the people that are going to ask about this blender, it's made by Philips. There we go. That's us done. Just be careful on these. Okay, there's our mix. Now, we're going to make four hot dogs. So, we've got to divide this into four. A little bit of common sense, isn't it? Now, we're not going to measure this out, but I am going to put it in cling wrap. We're going to roll it like a hot dog or sausage and we'll stick it in the fridge to cool for half an hour. Okay, we've got four pieces of cling wrap on here and we want to be getting about the same size. Of course we do. Come on. So, it's nice and steady. Now, another way of doing this is with oily hands and just make the shape of a sausage. We're not going there. Okay. So, just shape it out and roll. There you go. Easy as that. Do them all. Come on. So, there we go. That's our four hot dogs to be. Now, they're not completely squashed tight. Look, you can see some air pockets, but there you go. There's our four hot dogs to be. Stick those in the fridge for about 40 minutes or an hour. Whatever suits. We're wanting some onions. Of course we are. What's a hot dog without fried onions? So, just dice up your onions. So, just slice up your onions any which way that you normally do. Big, small, as you like. So, what are you going to do? Are you just going to sit there then, are you? Are you going to cook? What are you going to do, big lump? What's going on up there? Well, what are you doing? Okay, we're going to be frying off our onions. Bring in a pan that you're going to use. You decide, is it going to be butter? Is it butter and oil? Up to you. Bit of butter in there, look. Nice little flame on. In there, your onions. Nice little charring on the onions. You know we want that flavour in our hot dog. So, give them a quick little frying. Like that. We're going to add a little bit of water, a little bit of sugar, a bit of Worcester sauce. That's going to give us some real flavour on these. In there with your Worcester sauce already. A little bit of brown sugar. Butter, Worcester, brown sugar, onion. Delicious. Let's start them off. I'm going to bob some water in here. In there, a little bit of water. That's going to boil. Soften up these onions. The water's going to evaporate and that butter is going to carry on. Quick way of caramelising, come on. Still going to be about eight minutes. Oh, there's some flavour there. Let's have those onions out of there. You can decide what you're going to do. Do you want to toast your buns in there? Do you want to toast them in a toaster? It's highly up to you. Okay, what we're going to do is we're going to take some butter and we're going to put it on there. Now, mayo works fantastic with this. No butter, just a bit of mayo. We're going to go the butter way up. And we're in there. Oh, yeah. That's what we're talking. Now, we want to be keeping these buns reasonably soft after heating like this. Take a towel over the top. Now, of course, you don't even have to toast the buns. It's up to you. Now, we're going to get those sausages out of the fridge and we're going to give them a fry. Come on. Okay, there's our sausages, our hot dogs. Now, they might not have had enough time to set up because we're getting on with the video. If you can leave them four hours or something, that would be brilliant. Right, we need to be getting those out of there. So be careful because these have not had a long. So be careful. These have not had a long time in the fridge. Okay, we're in there with a little bit of oil. Nice and gentle on this one. Warm up your pan and turn it down. We've got to be careful with this. We're trying to cook this a nice little bit of color on. You can see mine not holding together properly. Well, that's a blooper. You keep asking for bloopers. There you go. Let's get this served up. Okay, in there. Some of those onions. On there. Little bit of mustard. Ketchup. Oh, dear. Well, there you are. That is the backyard blooper. You know, you keep asking me. And we film in real time. It's a one-take show. If it works, it works. If it doesn't, it doesn't. There's no rehearsals. There's no messing around. We just cook straight out here. Now, in Asia, tapioca starch is used. And it sets up inside of everything. You know, meatballs, whatever. So it should have set in here. It's not really set. Mind you, you know, I probably didn't leave it long enough. But you said, show you the blooper. There you go. Now, is it edible? Of course it is. Oh, mm-hmm. That is amazing. But, you know, it didn't set up like a hot dog. So, really, we could have just crushed up the lunch and fried it. But that is delicious. It really is good. Oh, yeah. I love that crunchiness of the luncheon meat. And, obviously, we've changed the flavor. It's not just the saltiness of the luncheon meat. You know, we've got our flavor in there. It really is good. Onions, nice and sweet. Compliment it, not a problem. Now, if you're going to give it a go, let me know if it turns out for you. You know, you could probably do it with cornflour cornstarch. That would probably set it up. But, you know, like I say, we use tapioca starch in Asia. But it hasn't worked. Taste-wise, not a problem. It just goes to show. Looks like a dog's dinner. Tastes fantastic. It's all about stuffing your mush. And who knows, anyway, when it's all in a bread roll. There you go. It's absolutely delicious. But, you know, you could have just mashed all the luncheon meat up, like I say. But, you know, share with your friends. Get your friends to try it. Try it together. See if you can make it. And if you can, drop me a comment. I'll be interested to know how you get on. I would imagine steaming this, not a problem. Because it's going to steam whole. It won't break up. There you go. And I mean steam as in steam in the cling wrap. There you go. If you like what we're doing. And we're going to get back to normal cooking. Oh dear. There you go. Big thumbs up. Subscribe to the channel. Ring that bell. There's that blooper. Come on. Tastes amazing.