Read my latest hot dog roundup for the L.A. Times here. Thanks!
I bought this hot dog steamer as a party prop a few weeks ago. As you may (or may not) know, I’m sort of obsessed with hot dogs, and had planned a birthday dinner with a “carnival food” theme. The party was cancelled after my beloved pup Maxie was injured, but I still wanted to try out the hot dog steamer.
Luckily, I had a freezer full of my favorite hot dogs from Let’s Be Frank. They’re delicious, uncured, grass-fed, beef franks made without nitrates, hormones or steroids. I first tried them at their hot dog cart in Culver City and was thrilled to learn I could order them for home as well.
The hot dog steamer was easy to set up and honestly, it just looked so cute on my kitchen counter. Just fill the water basin on the bottom, arrange franks in the drawer and set the timer. The buns go on top.
Cooking instructions via the Let’s Be Frank website noted it was best to steam the franks for five minutes, adding the buns for just one minute. They turned out GREAT. It’s all about that “wiener snap” for me, and the steamer warmed the buns through very quickly. Great fun!
I purchased the hot dog steamer on Amazon (under $50). Details here.
Even though I’ll be in Hawaii soon (for the Hawaii Food & Wine Festival), my schedule is so packed that I’m actually not sure I can make it to Hank’s. So last night I attempted to make the Ramen Dog at home. It was SUPER EASY and definitely a special (once-in-awhile ONLY) treat. Peter and my brother Greg loved it too!
My version of Hank’s Ramen Dog
4 skewers (soaked in water for at least 30 minutes to prevent burning). Note: I cut each skewer to fit in pan.
2 Packs of cooked ramen (no seasoning), drained and dried. You want LONG strands and it should be very sticky (and DRY).
Vegetable oil for deep frying.
Skewer each hot dog with wet, wooden skewers.
Wrap each dog with various strands of sticky, cooked, DRY ramen. Set aside on plate.
Using tongs, gently lay ramen dog into hot oil, turn if needed.
Watch until the ramen strands are golden brown and drain on paper towels.
The Cooking Channel