Ball Park Select (hot dogs)

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Ball Parks Finest (hot dogs)

Been wanting to try them since i saw them on tv. 100% BEEF. Got the slow hickory smoke style yesterday. Did them on the grille today. :drool: OMG. Best hot dog i ever had. Really that good.
 
Have not seen them...
Have you tried the Costco Dogs ?
They are the same ones they sell at the Deli in front of the Costco..
You need an extra long bun which they sell too..
Dan F
 
Stokdgs said:
Have not seen them...
Have you tried the Costco Dogs ?
They are the same ones they sell at the Deli in front of the Costco..
You need an extra long bun which they sell too..
Dan F
Click to expand...

Costco sells Nathans Dogs. I personally would never consume that junk into my body
 
I will have to try the Ball Bark ones. I usually buy Hebrew Nationals. I learned the hard way not to buy the 97% Fat Free ones. They were awful.
 
Sabrett for me plz with everything on it.

gI_95113_Sabrett%20cart.jpg
 
OK, I'll Bite! (Literally I did)

I bought two packs of the Ball Parks on the heads up, the Smoked, and the "Signature Seasonings".

With a stuck on coupon on each pack at Wally World, they came to $2.50 each.

OK, I made homemade Chicken Soup tonight for dinner, and then decided to try one of these smoked Doggies. I simply boiled the Doggie, so I might have lost something in the "translation".

What it tasted just about exactly like to me, with the first bite, and within two seconds?

A Johnsonville Smoked Bratwurst, also available in the Wally World Hot Dog Section.

Now no, I'm not going to say either are bad, because the Johnsonvilles are what I commonly buy here, because Nathans, and Hebrew National to me taste like ass.

The Nathans sold all over this country are NOT natural casing wieners like on Coney Island, far from it.

I've never eaten Sabretts, but would guess they are head and shoulders better than anything Wally World gets their Mitts on.

The best I ever ate? Johnsonville Natural Casing Smoked Weiners, which they probably haven't made in 8 years, and never sold outside of Sheboygan County.

Yep, I used to live in Sheboygan, and Johnsonville is not a "fictitional" location. It is actually about 5 miles from Howards Grove, WI, where I went to High School (Class of 72)

Most butchers today, well at least here, wouldn't know how to make dog food, let alone a good weiner, or sausage. Hell, they can't even make good Mexican food here, and I'm only 90 miles from the Mexican border.

People here are just too goddamn lazy to make any food decent. Hate this area for food, and living in Chicago for 44 years, I have NOT seen a Poppy Seed Hot Dog Bun in 10 full years!

This area for food totally sucks. Don't move here if you like eating good food!
 
Mark D --

I am so sorry you are in that literal good-food-vacuum-blackhole !!! :(

And coming from Chicago - wow - I can almost feel your pain...

Went there a couple of times to take some Rockwell ACD classes for a couple of weeks each, and I have to say - the food there was outstanding!!!
They really know how to make and enjoy great food !

I have driven so many thousand miles between Washington and California - to -Texas trips and have always, always, just hated to find food in New Mexico.. :( I take I-10, and the food along there and even in cities is just not good...
I know what you are talking about..

If you ever get to San Antonio, Texas, you will be stunned at the amount of great food there and Mexican food is especially outstanding..

Good luck, man !
Dan F
 
For sure if these new Ball Park Franks have no garbage in them, I'll continue to buy them.
I would say they are a direct competitor to what Hebrew National and Nathans are.

They'll probably taste better done on the grill versus boiling them. Good Sausages-Weiners-Franks usually do.

The texture of the meat is a bit coarser, seems more in line with like a Kielbasa, or a Polish Sausage, or the Johnsonville Smoked-Beef Brat, rather than the common Oscar Meyer Tube Steak.

When I get a chance to try the BP Signature Seasonings version, I'll comment further.
 
I would say IMO, that for the ultimate Weiner-Hot Dog-Frank, it would have to definitely be in a natural casing. Although this doesn't necessarily assure what's inside is good, because I have had natural casing wieners-sausages over the years that were "meh".

But there is no duplicating that "snap" that only a natural casing product will have.
 
Stokdgs said:
Mark D --

I am so sorry you are in that literal good-food-vacuum-blackhole !!! :(

And coming from Chicago - wow - I can almost feel your pain...

Went there a couple of times to take some Rockwell ACD classes for a couple of weeks each, and I have to say - the food there was outstanding!!!
They really know how to make and enjoy great food !

I have driven so many thousand miles between Washington and California - to -Texas trips and have always, always, just hated to find food in New Mexico.. :( I take I-10, and the food along there and even in cities is just not good...
I know what you are talking about..

If you ever get to San Antonio, Texas, you will be stunned at the amount of great food there and Mexican food is especially outstanding..

Good luck, man !
Dan F
Click to expand...

Alamogordo NM is a culinary wasteland, there is not one good restaurant here to write home about, not even Mexican food. But there are people here who can cook, you just won't find them "selling" such food here. While there are some outstanding places to eat in NM, they are few and far between.

It is hard to duplicate the New Mexico Green Chile for things like Chile Rellenos when done right! (Sorry again for the off topic post)
 
OK Folks, Ball Park's Finest part duex.

Tonight I tried the Signature Seasonings Franks, this time done on the Gas Grill. I ate two

Cooked them nice and well, steamed the Buns, and washed all down with a nice cold one (Pilsner Urquell) Applied Grey Poupon, Relish, and some Trappeys Hot Peppers (come in the little skinny bottle)

Yeah, they're OK, I would say they are a direct competitor to Hebrew National, and Nathans.
I have no idea about Hebrew qualifications with these Ball Parks?

Anyway, conclusions are, are they the best franks I've eaten? Well no, a far cry. As I said, a really good Frank-Wiener IMO needs to be a natural casing Frank.

Are they bad? Well, no, they are OK, I'll consider the brand again.

I have exemplary memory, and exemplary tastes. This isn't a 1962 Chicago Vienna Hot Dog, nor a Johnsonville Natural Casing Smoked Frank th at they used to make years ago.

Nor is it the super fat natural casing delicious Veal Hot Dogs we used to get back in the 60's and 70's in Chicago from certain purveyors. (Those babies would bust open in a heartbeat with cooking too quickly, or too much heat but it didn't change the flavor!)

Nope, not looking to eat Dogs on a daily basis here, but schedule has been mighty pressing here lately, and I don't have much time to make highly elaborate meals.

One place in Chi-Town in the 90's, and early 2000's where I used to shop and get great Hams, Sausages, Double Smoked Hunter's Bacon, and a whole plethora of other great imported goods, cold cuts, Kielbasas, Breads, etc etc, was Bobaks near Midway Airport, on Archer Ave and Central.

They made a myriad of Dogs, Sausages, smoked meats, etc. A meat counter easily a 100' long!

And the women that shopped there, dayum! This Polish Deli was totally tits, great food, a restaurant they ran with buffet next door, and the women shopping there would have your jaw on the floor.

Eastern Euro Women, some are blonde, some have stark black hair, but so many dropdead beauties! That was 1/2 the fun shopping at Bobaks! My head used to spin around through every Aisle like Jerry Mahoney!
 
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