For all the perfectionists out there.
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Soon I was having flashbacks to cookouts full of blackened wieners, dried out wieners—why had I not realized this before?And so I tested other methods. The microwave was disqualified almost immediately—the box has speed on its side, but it distributes heat unevenly, so one end of the sausage could be bang on 150°F, while the other would be scorched at 180°F. Roasting, broiling, steaming, and sautéing were all far better.
The only problem? It's 100% unsexy. It's done indoors. The dogs don't get any color. There's no smoke, no seared surface. It'sPoached dogs are good. Damn good. And as I placed them on the grill I knew I was taking a risk. Would the grill suck out all those juices that poaching so expertly created?
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