Share your favorite Hotdogger recipes

sandmanmike1

sandmanmike1

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Nov 11, 2004
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Age
52
Location
Wyandotte MI
I am getting a hotdogger for X-Mas. Looking for some good trail recipes. Has anyone tried heating a can of chili for the hot dogs. How about nacho cheese? Share recipes and cooking times.
 
I'm still trying to get the dogger on my wifes sled hot enough. Last year we tried it, but the weenies never got more than luke warm. I have re-mounted it closer to the engine, but there isn't too many options for location. I might have to try it on my sled if I see a better place to mount it.
 
Here's what my riding group has done. We get together in advance of a trip and cook lunches. We use electric fry pans and prepare meat dishes such as sausage with peppers and onions, lemon chicken and pork tenderloin in mushroom soup. Then we put 3 layers of tin foil in the aluminum hot dogger, forming it to the shape of the cooker. Place the hot meat in the tin foil and fold the extra over the top of the food. When it is done it is level with the top of the cooker. When you turn the cooker over the food brick falls out and is shaped exactly like the inside of the cooker. Then you freeze it and take it on the trip in a cooler, frozen. The night before you want to eat it, take it out of the freezer and let it thaw. Next day, about 11 am, pop it in the cooker. At noon, stick a portion of it in a bun and presto, you're eating gourmet food on the trail. Beats a hot dog. Hope this helps you. Good luck.
 
ModMMax said:
Here's what my riding group has done. We get together in advance of a trip and cook lunches. We use electric fry pans and prepare meat dishes such as sausage with peppers and onions, lemon chicken and pork tenderloin in mushroom soup. Then we put 3 layers of tin foil in the aluminum hot dogger, forming it to the shape of the cooker. Place the hot meat in the tin foil and fold the extra over the top of the food. When it is done it is level with the top of the cooker. When you turn the cooker over the food brick falls out and is shaped exactly like the inside of the cooker. Then you freeze it and take it on the trip in a cooler, frozen. The night before you want to eat it, take it out of the freezer and let it thaw. Next day, about 11 am, pop it in the cooker. At noon, stick a portion of it in a bun and presto, you're eating gourmet food on the trail. Beats a hot dog. Hope this helps you. Good luck.
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What do you wash that down with? A red or white wine?
 
I'm glad you asked. The riding group that was into these extreme lunches was together for a very long time. Responsibility for different tasks (such as lunches) was assigned to different members each year. The challenge was to do a better job than last year's guy. So, yes, one year we did have red wine, served in those small plastic 2 piece wine glasses you see at weddings. While it was a nice touch, it wasn't the best idea. Red wine is to be served at room temperature. By the time lunch time came the wine was chilled. White wine is to be served chilled and would have been a much better choice. BTW, nothing lasts forever. This riding group is no longer together. Nowdays, lunch is a chocolate bar and a drink of water. But it was fun.
 
Cold red wine, bummer, well not really. What I was trying to say was this. It doesn't take a lot of imagination or a lot of planning to maximize the fun of every part of the snowmobile experience, including something as silly as complaining to the cooks about off temperature wine. Enjoy, its what you make it my friend.
 
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