Puppet Franks: Protein on a String

June 23, 2008 at 8:11 am Leave a comment

While perusing my beloved 1956 Better Homes and Gardens Barbeque Book, I came across an overlooked recipe that might be of interest to the retro grilling enthusiast…Puppet Franks with Catsupdip (one word). That’s right, weenies on a string. Modern and convenient!

Puppet Franks

How does it work? Simple. Using a metal skewer, string “short chubby-type wieners” together using heavy duty string making sure to tie a knot between each frank to ensure that they don’t all fall off. Perhaps a good candidate for this would be a new type of frank I have just seen that is about the size of a bratwurst. Slash the franks on both sides. Once 6-10 franks are strung together in this manner, double them over a wire coat hanger making sure to loop the strings twice over the hanger to secure. Once your strings of franks are on the hanger you can lay them onto the grill allowing the hanger to dangle over the side. When one side is done just the way to like them, pick up the hanger and flip the whole thing over onto the uncooked side. Grill until done then dip the franks thoroughly in Catsupdip. It is suggested that the host serve guests by carrying the dripping hanger around and snipping off individual franks with scissors. Nothing could be more dramatic at an outdoor gathering than to play the role of the consummate protein puppet master plying his ancient art for an eager audience. Serve extra Catsupdip as needed.

Catsupdip

  • 1/4 cup salad oil
  • 2 cups finely chopped onion
  • 1-14 oz. bottle (1 1/4 cups) catsup
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1 to 2 Tbs. vinegar
  • 2 Tbs. Worcestershire sauce
  • 1/2 to 1 tsp. dry mustard
  • 1 tsp. salt
  • 1 to 2 tsp. Liquid Smoke (the elixir of the Patio)

Combine all ingredients. Simmer uncovered for 15 minutes. Makes 3 cups or enough sauce for dunking about 2 dozen wieners. Be careful and don’t hurt yourself with this one kids.

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