[3 - 6] [Music] although um any sausage cooked sausage
[6 - 8] although um any sausage cooked sausage the approximate size and shape of a
[8 - 9] wiener can be employed in the
[9 - 12] construction of corn dogs I like plain
[12 - 15] old beef franks by the way the word
[15 - 17] weener comes from vener verst which is
[17 - 20] German for Vienna sausage which is
[20 - 22] American for little meat stick you feed
[22 - 23] kids who don't know any better but to
[23 - 26] eat them the word Frankfurter uh was
[26 - 28] dreamed out by a guy from Frankfurt hard
[28 - 30] to believe he supposedly invented the
[30 - 32] hot dog bun of course we don't need no
[32 - 36] stinking hot dog buns we do however need
[36 - 40] sticks Popsicle sticks uh stirs tongue
[40 - 43] depressors coffee things disposable
[43 - 45] knitting noodles heck I've tried them
[45 - 48] all but I have never found a better corn
[48 - 50] dog handle than the sticks that you get
[50 - 52] with Chinese takeout the secret is to
[53 - 55] leave them connected next up we batter
[55 - 60] up in a very large bowl combine one cup
[61 - 64] cornmeal with a/4 of a teaspoon of
[65 - 67] baking soda one teaspoon of baking
[67 - 71] powder 1/ teaspoon of cayenne pepper two
[71 - 74] teaspoon of kosher salt and last but not
[74 - 78] least one whopping cup of allpurpose
[82 - 85] combine and set aside in another mixing
[85 - 87] bowl we place 2 tablespoons of minced
[87 - 90] jalapeno pepper one thir of a cup of
[91 - 95] grated onion the contents of 1 8.5 o can
[95 - 99] of cream of corn and 1 and 1/2 cups of
[99 - 105] good old buttermilk stir to
[108 - 108] combine now you can make the batter up
[108 - 111] to this point hours days probably weeks
[111 - 114] ahead of time to no l effect but once
[116 - 120] this you are committed I'll stir this as
[120 - 123] few times as possible just enough to
[123 - 126] bring it together remember lumps are not
[126 - 129] important but letting this rest for 10
[129 - 132] minutes before you use it is that way
[132 - 134] all the Little Flower granules and all
[134 - 136] the cornmeal can soak up some water
[136 - 138] there I'm going to leave this alone oh I
[138 - 140] am going to put it into a drinking glass
[148 - 178] [Music] though though [Music]
[194 - 194] time for final fry station checklist
[194 - 197] eight skewed wieners check cornstarch
[197 - 201] dredge check glass full of batter check
[202 - 206] 375 degree oil check drain rig check
[206 - 208] gentlemen we are ready to begin our
[208 - 210] sequence first
[210 - 213] take a wiener second roll it around in
[213 - 215] the corn starch make sure that it is
[215 - 218] evenly applied and then tap off all of
[218 - 221] the excess this is an important step why
[221 - 223] because you want the starch layer to be
[223 - 225] as thin as possible if there's too much
[225 - 227] starch on there the batter will just
[227 - 229] slide off into the fryer speaking of the
[229 - 231] batter straighten in the cup a quick
[231 - 235] Swizzle and straight up and into the
[235 - 238] fryer there now I wouldn't put more than
[238 - 240] two of these in the fryer at one time or
[240 - 242] you'll overload it oh and see those
[242 - 246] bubbles those are important in four to 5
[246 - 249] minutes you have a golden brown and
[249 - 251] delicious corn dog and these are as good
[251 - 253] as well you know what they're the best
[253 - 255] corn dogs in the world I guarantee just
[255 - 257] let them drain and then serve while hot
[257 - 260] with mustard Andor ketchup now take this
[260 - 262] would you I've got more manly manual
[262 - 266] labor to manage