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Watch: The Food Surgeon Whips Up a Seattle-Style Hot Dog

Cream cheese, caramelized onions, sriracha, and a scalpel

Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

How would a surgeon assemble a hot dog? Perhaps with a scalpel and a brulee torch. In this latest ASMR-friendly installment of The Food Surgeon, the doctor is in to share their very precise way of preparing a Ball Park frank Seattle-style. The process starts with a little sliced onion caramelized in a pan with melted butter. The hot dog is then skewered and scored conically with a sharp scalpel. The corkscrew-shaped hot dog gains plenty of surface area, ideal for making crispy edges with the hand torch. The flame is also applied to a hot dog bun for a little light toasting.

To make it Seattle-style, some Philadelphia whipped cream cheese is piped onto the bun and hot dog is laid on top. With a pair of medical tweezers the surgeon adds the cooked onions to the edge of the frank and tops everything off with a little drizzle of sriracha. Watch the full video above.

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All Video Interlude Coverage [E]