Sugar can be real bad for bark. For one thing it has a tendency to burn early. But sugar is hygroscopic, it traps moisture. So in a rub it holds moisture close to the surface of the meat. Preventing it from dehydrating and browning, which is most of what’s going on with bark.

Eh. My other post on this doesn’t seem to have stuck. So:

That’s a bit the problem. If people want pumpkin spice in mid October it needs to on shelves and gone from distribution by September. Which means wholesalers/corporate have to push it in August. Which means getting it in stock in July. Which means producers need to start on it in March.

That’s left overs. Some wholesalers won’t take seasonal items back after a certain cut off.

Yeah. This post is too late.

Yeah they’re fine for what they’re made for. Small amounts of fish and jerky.

For the bark there’s a few things you could try.

That’s mostly incorrect.

There’s nothing fancy about a little chief. It’s an aluminum box with a very cheap hot plate mounted in the bottom. Doesn’t even have an off switch.

I had one of those. It’ll do for small batches of fish, and jerky. But trying to do stuff like bacon or sausage in there, it just couldn’t keep up. None the less larger batches of things, since it takes so long. The little chief (and big chief) only have one setting. On. At about 145, so it’s slow going. And if you…

The mechanical bits in most pellet smokers are basically commodity parts that are easy to come by. For most brands they seem to be interchangeable. The only expensive bit tends to be the temperature controllers.

“In my teens I thought booth babes were awesome but as I moved into my 20s and was still going to cons I realized how gross it was”

It set the record for opening weekend revenue during the pandemic.

It’s more the buns are steamed. With sliders there *should* Be enough contact between meat and griddle to brown the burger. It’s just fast food only seems to have recently rediscovered it’s possible to brown food.

That’s a really good point.

I’ve never seen either yellow mustard, or steamed onions in NYC or any of it’s surroundings.

It’s a little bonkers. Most people who half ass explain a NYC dog go with “sauerkraut and mustard”, which is about as “hot dogs everywhere” as it can get but is at least closer to the mark.

To be clear on the subject. It’s onions in sauce not “onion sauce”.

And those packaged Sabrett onions are the NYC style hot dog onions. The topping was invented by a pushcart vendor who sold the recipe to Sabrett (his supplier). Who then pressed it out to all their other customers, spreading it across the Tri-State…

You’d be missing that in NYC anyway. Not many of them have dogs for a dollar, not many of them use quality dogs anymore. Barely see a natural casing. Many of the brands (like Shofar Franks) have straight up collapsed.

And carts have been slowly disappearing for years.

I just had 3 hotdogs with Kewpie Mayo and Tonkatsu sauce.

But if you’re going to describe a New York Style hotdog that means something specific. Just like I don’t call my mayonnaise covered atrocities a “Chicago style hot dog”.

I am also from Long Island. My dad is from the Bronx originally. And I am far too into hot dogs.