Are you ready for an XXL meal with a side of XXL flavor? This hot dog recipe is unlike any you’ve seen before! From the giant homemade hot dog snuggled inside a massive hot dog bun, to the mountain of toppings piled on top, this meal is definitely meant to be shared with all of your favorite people. And the secret? To prepare this impressive meal, you need a special tool: an empty Pringles can! It might sound a bit crazy, but we promise it’s well worth trying. Hot diggety dog, this XXL hot dog is simply bun-believable!
XXL Hot Dog in a Giant Homemade Bun
Are you ready for an XXL meal with a side of XXL flavor? This hot dog recipe is unlike any you've seen before! From the giant homemade hot dog snuggled inside a massive hot dog bun, to the mountain of toppings piled on top, this meal is definitely meant to be shared with all of your favorite people. And the secret? To prepare this impressive meal, you need a special tool: an empty Pringles can! It might sound a bit crazy, but we promise it's well worth trying. Hot diggety dog, this XXL hot dog is simply bun-believable!
Equipment
- Empty Pringles can
- Piping bag
- Food processor or blender
- 12 x 4-inch loaf pan
Ingredients
- 1.5 lbs ground pork
- 1 tbsp canning & pickling salt
- 1 tsp white pepper
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp ground coriander
- 2 tsp smoked paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 0.5 tsp priming sugar
- 1 cup crushed ice
- 4.5 cups flour
- 0.5 cup milk, lukewarm
- 0.67 cup water, lukewarm
- 0.25 stick butter, softened
- 2 tbsp sugar
- 2 tsp dry yeast
- 2 tsp salt
- 1 large egg
- ketchup
- mustard
- pickles
- crispy fried onions
- crushed Pringles
- 2 tbsp vegetable oil
Instructions
- Preheat the oven to 200°F. For the XXL hot dog, place the ground pork, all of the spices and seasonings except for the canning & pickling salt, and ⅓ of the crushed ice in a food processor or blender. Blend everything on the highest setting for 30 seconds. Repeat this step 2 more times, adding in another ⅓ of the crushed ice each time, then add in the canning & pickling salt. If you'd prefer to skip the seasoning process, then you can start with 2 lbs of pre-seasoned ground pork instead.
- Continue to blend the ground pork mixture on the highest setting until the mixture forms a thick paste. Avoid blending the mixture for too long, because the temperature of the meat needs to remain under 50°F during these initial steps. Transfer the ground pork mixture to a piping bag.
- Thoroughly clean an empty Pringles can and poke small holes in the bottom using a sharp knife. Pipe the ground pork mixture into the Pringles can, occasionally tapping it on the counter to remove any air pockets.
- Transfer the Pringles can to the oven and cook the XXL hot dog at 200°F for 2½ hours. Once it has baked, take the Pringles can out of the oven, let everything cool for 10 minutes, and carefully remove the XXL hot dog from the Pringles can.
- While the XXL hot dog is in the oven, prepare the dough for the giant hot dog bun. Stir together the lukewarm water and milk, then add in the sugar and dry yeast. Stir the mixture thoroughly, then let it sit for 10 minutes in a warm place. Combine the flour, salt, egg, softened butter, and yeast mixture in a large mixing bowl and knead everything by hand until a smooth dough forms. Cover the dough and let rise in a warm place for 30 minutes. If you'd like to prepare the dough in advance, you can let it rise in the refrigerator overnight instead.
- Raise the temperature in the oven to 350°F and grease a 12 x 4-inch loaf pan. Uncover the dough and knead it a second time. Place the dough in the loaf pan, transfer the loaf pan to the oven, and bake the giant hot dog bun at 350°F for 30 minutes.
- Remove the giant hot dog bun from the oven and let it cool. Cut a V-shaped wedge out of the giant hot dog bun.
- Brush vegetable oil over the surface of the XXL hot dog and fry it until golden brown, then brush a layer of ketchup over it.
- Place the XXL hot dog in the giant bun and top it off with ketchup, mustard, pickles, crispy fried onions, and some crushed Pringles for an added crunch!
