The temperature soared, the competition steamed, and the tube steaks sizzled at the Sixth Annual Great Hot Dog Cook-off a fortnight ago — where 23 teams of souped-up sausage enthusiasts battled it out for the title of top dog.
More than 500 hot-dog hungry spectators gathered outside of Kelso Brewery in Clinton Hill to taste the fanciful franks — which included the pulled pork and frito topped “Fat Hog,” and the “Seoul Thriller” with kimchi, scallion salad, and chili pepper sauce.
But it was the luxurious lobster roll-inspired entry, “You’re Going to Need a Bigger Boat,” that eventually sunk the competition and walked away with the prize.
“We had our first lobster roll in Martha’s Vineyard last year, and the movie ‘Jaws’ filmed in Martha’s Vineyard — it just seemed like a winning combination for the contest,” said Park Slope resident David Estorino, who, together with wife Danielle, continued his quest for hot dog domination (their pesto pasta and goldfish cracker-topped contender — “Luca Brasi Sleeps with the Fishes” — won fan favorite last year.)
Professional tailgaters — and rabid Jet fans — Joseph Maino and Sal Coluccio came in second for the second year in a row, with the #81 Dustin Dog, a chili, onion ring, and blue cheese coleslaw topped concoction inspired by Jet tight end Dustin Keller.
“Second place may sound good, but not to us,” said Bensonhurst resident Coluccio. “I guess we’re going to have to put caviar on our hot dog next time.”
Want to stage an at home re-match? We’ve got exclusive recipes for both of the winning wieners right here.
Recipe by David and Danielle Caputo Estorino
Yield one hot dog
1 New England-style hot dog bun
1/2 Nathan’s all beef hot dog (split down middle)
1/3 cup of fresh cooked lobster, chopped
Mojito mayonnaise mix (recipe follows)
Pinch of cayenne pepper
Wedge of lemon
1/4 stick of salted butter, melted
For the mojito mayonnaise
1 garlic clove
1/4 tsp. salt
1 tbsp. of lime juice
1/10 tsp. of balsamic reduction
1 tbsp. mayonnaise
1/2 tsp. of chopped chives
2 tsp.s chopped celery
Pinch of black pepper
For the mayonnaise
Put salt and garlic in mortar and mash until a paste. Put garlic and lime juice in bowl and mix together. Add balsamic reduction, mayonnaise, ground pepper, chives, celery and mix together. Set aside.
Add chopped lobster to mayonnaise mix and set aside.
Grill hot dog, when done split down middle and set aside. Brush melted butter on both sides of bun and char on grill. Place (half) hot dog in bun and put lobster mix on top. Spread pinch of cayenne pepper on hot dog, add wedge of lemon on the side and enjoy!
Recipe by Joseph Maino and Sal Coluccio
Serves a crowd
Sabrett hot dogs
Panko-crusted onion rings
For the chili topping
2 pounds ground beef
2 eight-ounce cans tomato paste
2 cups water, plus as needed while simmering
1 tsp. ginger
1 tbsp. cumin
1-1/2 tbsp. chili powder
3/4 tbsp. paprika
3/4 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. celery seed
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. ground pepper
6 ounces Heinz ketchup
2 tbsp. spicy brown mustard
1 tsp. Worcestershire sauce
1 cup finely chopped onion, plus more for topping the dog
Put all measured dry ingredients above into a small bowl and mix well, set aside. Brown the ground beef while breaking it into the smallest pieces possible. Drain most of the grease. Add tomato paste and water directly to the pan with the beef, medium heat, combine well. Sprinkle all dry ingredients evenly into beef/tomato paste mixture while keeping a medium to low heat. Add all other remaining ingredients to pan and stir/mix well. Remember, only one cup of onion goes in. Slow simmer for at least one hour, adding water as necessary so as not to dry out or burn.
For the bleu cheese slaw
10 cups chopped green cabbage
1/4 cup grated carrot
2 cups miracle whip
1/2 cup sugar
2 tbsp. prepared horseradish
1 tbsp. dry mustard
1 tbsp. white pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 celery seeds
Mix everything except the cabbage in a bowl to combine. Add to the cabbage mixture and mix well. Cover and throw into the fridge to let the cabbage and dressing mingle and get it on for at least an hour.