Hay George (Et Al)

[George K]

Been a while since I had a Hebrew National dog. I should put it on my shopping list.

Boiled? Fried? Air-fried? Grilled?

[Mik]

Yes. Normally boiled.

[Jolly]

Nathans for me.

Grilled. With either mustard and sauerkraut or mayo and Vidalia onions.

Although I'm easily talked into a good chili dog with onions.

[LuFins Dad]

Nathan’s or Hebrew National. Grilled, east Chicago Style…Or mustard and onion. Love chili dogs with mustard and onion, but don’t make at home.

[Mik]

Making the Butter Beef today, but using Dutch oven and adding a pound of whole mushrooms later. Might add some brown gravy mix to thicken it up. Serving over Reames noodles.

[Axtremus]

@George-K said in Hay George (Et Al):

Another thing to try.

Corndog.

[Mik]

Butter beef is mui delicioso. I recommend it with Reames egg noodles ( found in frozen foods - nice and thick like homemade). Tastes a lot like my beloved MIL’s beef and homemade noodles.

Food like our mom’s made.

[George K]

Gonna have to pull out the slow cooker.

Did you go 4 hours?

[Mik]

Yah. Five, actually. The meat was prime stew beef from The Fresh Market. If you have them up there I highly recommend.

I cooked it in a Dutch oven at 275 and browned it first. The beef was falling apart tender. Cooked the noodles in the same onion-mushroom soup mix. Added halved mushrooms the last 90 minutes.

If I did it again I might add a little triple strength beef stock to the sauce - maybe a cup.

[George K]

In a Dutch oven in the oven?

Hmmmm

[Mik]

Yeah, I prefer it to slow cookers. For one thing I don’t have to drag one out. My stainless Dutch oven is in regular rotation.

[George K]

Yeah, I have a cast-iron Dutch oven - I use it for Schnitzel.

When did you add the noodles? Or did you cook them separately?

[Mik]

Separately.

[Mik]

Excellent the next day too.

[George K]

I have a rump roast. Would that work?

[George K]

@George-K said in Hay George (Et Al):

I have a rump roast. Would that work?

Bump for @mik, or any other foodie....

[Mik]

Yeah, probably. You could cut it into cubes like stew meat. It would probably take about the same long slow cook to be tender.

[George K]

THat's what I'm thinking. I'll throw in some 'shrooms as well.

By the way, this AM at the grocery store, Mrs. George said, "We should do hot dogs for dinner tonite. So, Hebrew National (bun length) it was.

For me, some chopped onion, tomato wedges, whole grain mustard (!), and celery salt.

Mrs. George: sweet pickle relish, onion, tomato, mustard (God knows how we're still married)....ketchup. I didn't say a word.

[Mik]

Texas red chili, cast iron cornbread and a big glass of milk here. Comfort food.

The hot dogs sound great. Getting hungry for them.

[Jolly]

BTW, rump roast is tough.

Ever make chili with it?