#WineandspicE: Carrot Dogs & Smoked Bourbon for the Nine Days

It's the nine days coming up. So, why are we making hot dogs? We're going to be making today the viral carrot hot dog. And don't get me wrong, it's not to replace the hot dog. It's a great nine days option, something fun. It's a great prank on somebody to see if they know what they're eating or they're just eating because it's just a fun thing to do. So, let's make some carrot hot dogs, shall we? So, let's let's go dive into it. So, what we need is some nice carrots, a peeler, and a hot dog setup. So, let's go. So, what we're going to start off with, I'm going to take our carrots. We're going to grab a bun and we're going to say we want to go about the same size of the of the the hot dog bun so we can make it look like a hot dog. Right now that doesn't look like a hot dog yet. Right. So take a peeler. First we're going to peel down the hot dog. Then what we want to do is we want to even it out. See, this side is thicker. Let's even it out. Let's make it look like a hot dog. And then we're going to make it taste like a hot dog to the best of our ability. Obviously, this is going to be interesting. I think Mac is stronger prank on us. It's getting there. We're going to round out the bottom. Pretty darn hot doggy to me. Not yet. >> Cigar, maybe. >> Not yet, but we're going to get there. I got myself a pack of carrot dogs. >> Carrot dogs. >> Yeah, I think that that name works. Now, what we're going to do is we're going to cook this. So, in this pot over here, I have about 3 cups or four cups of vegetable stock, but you could put water. Mine is simmering already, so we can keep this video rolling. Now we're going to season it up and we're going to cook our carrots. First things first, we're going to go in with about two tablespoons of the boss brisket rub. Going to give us that beefy nice seasoning. Tamari. Now I had this soy sauce works just as well. Wow. Oh yeah. We're going to go in with some miso, some white miso. But I wouldn't skip this. This adds a real nice It's going to add to that carrot a real nice >> What? What is miso made of? >> It's a fermented soybean paste. It's the same family as soy sauce as like that mushroom umami. We're going to add in one tablespoon. It's going to bring a lot of richness into the into the broth, which is eventually going to go into our carrot dogs. Right now, we're going to add in some maple syrup. This one is bourbon barrel aged. So, that could be fun. Going with a little bit of that. The last thing we're going to go in with is some liquid smoke. Now, it's optional, but it's preferred because that smokiness that a hot dog has, we're going to try to copy. Not too much. About a tablespoon. >> Wow. It's >> strong smell. Very strong. Very, very strong smell. >> Like barbecue ribs or something. >> Right now, give this a good stir. Incorporate everything. Why should you grab a spoon? Take a little bit. >> Cris you. >> Not for sure. Wa. It's hot. >> Wow. Taste that and tell me what you think. >> Wow. I think it's a liquid hot dog. >> That is the flavor of a hot dog without the hot dog. So now >> this is this the science behind that. >> That's really good. So now that we have >> It is really good. >> Now that we have that liquid. >> Now I'm getting excited. >> All right. Here's the part when he gets excited. So, now that we have that liquid going, we're going to add in our carrots. And that is shirt number two. We're going to add in our carrots. We want it to cover. And we're going to let it boil for 10 to 15 minutes. And we'll come show you the exact texture as best as possible on camera to the one we want. While that's cooking, we're going to make a little glaze that we're going to glaze it while we're giving it that final um sear in the pot. So, we're going to start off with some colossura olive oil. About a tablespoon or two. That should do it. The maple syrup. Looks good. Another tablespoon of the tamari or soy sauce, whatever you have. Some mustard also a tablespoon. We're going to mix this up. This plus searing it in a pan. The sugar in here and the soy sauce and the mustard is going to give us that darkish tint that we want for the color of the hot dog. Exactly 15 minutes later, I shut the heat off and our carrot dogs are done cooking and getting the flavor. Now, it would be much better if you let this sit now in this liquid for another 2 three hours. So, let the liquid go inside all the way. But we're going to eat it now. We're going to go grill it now. But you, if you want to do this, let it sit in the liquid. U usually in in when people grill and somebody cooks at home it's somebody who makes the corn superior. >> Exactly. So split it up. Whoever is going to do the grill. So a few hours prior you do this and then for the second part. But over here me has nobody else. So he's going to do it himself. Yeah. Speaking truth. So our carrot dogs are nice and soft. See that bend? So that you take out of take him out. I like how confident he is over here, even though that he probably has never done this. I've never knew it, you know. But it's something fun. Trying new stuff is exciting. Don't get me wrong. Okay, we're not going vegan here or vegetarian, but it's just having fun with food and exploring new flavors and trying like adding miso into things and things that you're not used to using or your mother never used is always a fun thing for me. I find it very therapeutic. >> Here's our hot dogs. >> Boiled carrot dogs. Now, >> carrot dogs. >> Our grill is getting piping hot outside, so let's go outside and mark these off, shall we? Come join the barbecue. We're going to take this glaze that we made before, a little brush, and we're going to glaze it. Now, this is going to, like I said before, help us get that color, that caramel, nice color on top. And we'll continue glazing it also when it's on the grill. >> You don't need to cut it like you do with the other. >> I was thinking about it, but h I don't think it's needed. So, let's see what happens. It feels like I'm grilling hot dogs. Honestly, it feels like I'm grilling hot dogs. By the way, it looks like for now it's starting to look more and more like >> it's on the grill. You know, >> it went from a carrot form that you know as a carrot with gapa fish. >> Yeah. >> Wait a second. It's on a grill. It looks like it. It smells like it. >> How long? We're just going to give it some grill mark. >> Same like Same like a hot dog, but the hot dog comes pre-cooked. >> This is pre-cooked. >> All right, let's check on our dogs. Oh yeah. >> Oh wow. Oh yeah. Look, I thought you could only hallucinate with mushrooms. >> Carrots do the same. >> Hallucinating with carrots. Look at that. I'm going to give it another shot of this glaze. And if you like spicy, glaze it with some add some Sriracha in there. You know, get get creative. Get fun with it. This is not a this is not a recipe that is not going to rise if you didn't do it properly. Have fun with it. That's a fun thing. I'm excited. Let's see. Let's go have some fun. So, we got a spread of different toppings. We're going to have some fun. We're going to go crazy. We're going to go traditional. We're going to go weird. You do you. But let's have some fun. So, always in starting off, you get yourself a nice soft bread. Now, you could toast it. I'm not a fan of toasting the buns. >> I also don't like toasted buns. >> Grab our hot dog. >> Come on, >> bro. That looks like a hot dog. Let's get some like sauerkraut. We'll do that one as well. I'm just going to do this one's going to be like um >> It's very nice. >> There you go. Set that one down. Yeah. Okay. Moi, what what should we do? >> Let's do one with sauerkraut. Mustard like >> mustard sauerkraut. Traditional traditional. >> Let's do it. >> Smells so good. >> Let's do a mustard. Let's grab some sauerkraut. >> And then maybe you should do one with the beans and pickled onions. What is this? >> That's sauteed onions. >> Potato onions. >> So, let's do that. >> Okay. Wow, they look Let's do this. For this, for the beans, I'm going to add a little tiny mayo. >> Huh? Little something. >> And a little baked beans. If you know, you know. >> So, this is can beans. Yeah. >> Yeah. some baked beans. >> So, you can almost put like a part of a jewel. >> Absolutely. Part of a Oh, hold on. Let's put a couple of sweet pickled jalapenos on there just for fun. >> All right. >> Got to do a traditional coow. >> Oh, yeah. What was that? Ketchup mustard. I think ketchup goes slow because there are a lot of people that don't they don't eat mustard. >> Let us know in the comments. Is it ketchup mustard go slow or we're going ketchup must go slow. He wants the color. I like it. Okay, let's eat. We got a few more to go. Moi. >> Oh, and then >> what else are we making? >> What is that? >> So, let's do an onion one, right? >> Oh, but this is fried onions. >> We got We got a few different kind. We got three different kind of onions. So, this we're going to do like a Russian but without the Russian, right? The Russian dressing is mayo. >> Okay. >> Ketchup. A little bit of that. Now, let's get this spoon. We're going to go sauteed onions. Okay, we're going to go some sweet white onions, raw. Just a little bit, not too much. And some crispy fried onions. Why not? Let's have some fun. >> Did you? >> I think I think we're good for now. Moi, I think we can start eating. >> Let's do this. >> All right, let's cut it so we can also see. >> To me, it looks like a regular. >> It does look like a carrot. Not going to lie, >> this is where I'm getting like >> But maybe if you leave it over in the fridge overnight or a couple hours, get the color. But let's taste it. Wow. I don't think you could pull a fast one over my eyes and give me this and and I would eat it and I would say I would know that it's not a carrot. But if I'm if I'm coming in with open mind, >> you wouldn't know maybe it's a carrot. >> It's very good. >> You'll think that the guy gave you a raw habok. >> It's very good. >> It It's not It's not for camera. >> It's very good. Leave some space for the others. Let's try. Let's pair it up with a drink. Okay, >> let's do that. >> Okay, so I got this as a gift. It's a smoker. >> So, you used hickory in the >> in the brazing liquid in cooking it like liquid >> smoke. That's why I figured that we'll get the hickory and then I have an idea with a splash of maple syrup. Let's see how it's going to evolve. We'll take Bundax dry. Nice big splash. I'll throw in a couple ice cubes. Second, I'm not me. I'm not so happy. Just going to throw in a ice cube. Put it back. Becky's like looking at me. You didn't see my face when you did the carrot top. So relax. Just going to do a splash of maple syrup. So far so good. Smells nice. >> Okay, we cover it with this piece of wood. Hickory wood. Maybe you can explain what hickory wood is. It's an actual piece of bark of a tree of a hickory tree that is once you smoke it, once you give it fire, you get that that flavor that we know that brown Bisley bag, you know. >> There you go. >> That's what it is. >> Brown bisley bag could have gone. So that's why I figured it will pair well with the hot dogs. We got the smokeoky and we got the maple syrup. So you can see in the bottom it has holes. >> Nice. >> So what we're going to do is we torch it. Oh, nice. Look at that smoke. >> It's beautiful. Okay. And now we cover it. for literally 10 seconds. That is fun. I think just a little touch I would add in. We have a extra orange laying around. And I have my handy carrot peeler. You smell it? >> It smells really, really nice. Give a little peel of carrot of carrot. A little peel of orange. Give it a little Get all that oil out. Just drop it right in there. >> Where's yours? Let's do it together. >> No, no. I want you to You You made me this. I want you to try it before me. >> Cheers. >> It's probably delicious. It's rye. Bond rice is fantastic. Maple syrup tastes good. And you got the smoke. >> Oh, wow. >> How is it? >> That is nice. I like that ice cubes in there. I really enjoy it. The maple syrup, the rye. >> We need a name. We need a name for it. >> What is it? I think people will always remember it. It's the carrot hot dog. >> Cocktail. Let's try with the onions. Should we try the onions? I think that's going to be something that we should try. Cheers. Now we can say cheers. >> You know what I think it needed? It didn't have on the other one the ketchup. >> You were busy with the ketchup. >> No, because the one we had before with the sauerkraut only had the mustard. >> True. >> The sweetness of the ketchup really really adds to that. Wow. >> Wow. Hold on. Look, with hot dogs, I'm always skeptical. You know, hot dog is not the best thing to eat, but we all want a hot dog when there's a barbecue. Even though there's crazy steaks and burgers, we want one hot dog with this hot dog. >> All right. When we go outside in the summer, we're not thinking what we're going to do outside. We just go outside and yeah, there's a ball, we grab a ball, we play with this, with that with me watching him. It's like this is his outside. No, that I think that's the my motto is to try to educate people the best of my ability that the kitchen is not scary. The kitchen is a place to have fun. It's a place to experiment. It's a place to succeed. It's a place to fail. It's a place to burn. It's a place to have great experience and have fun. And that's what I think we're doing here. So, Mushi, I hope we polished off old. And until the next episode,