In this episode of "Binging with Babish," the host attempts to recreate the beer-steamed chili dogs from "The Irishman" by making homemade hot dogs and buns, then pairing them with a chili made by "You Suck at Cooking." The hot dogs are made using a technique from hot dog master Ryan Farr, involving a mixture of lean beef, beef fat, and spices, which is then emulsified with ice and stuffed into natural sheep casings. The buns are made from a yeast-based dough, and the chili is a spicy, savory, meaty recipe. The host is impressed with the result, calling it a "hot dog masterpiece," but notes that steaming the hot dogs in beer doesn't add much to the flavor. The episode ends with a plug for the host's and "You Suck at Cooking's" cookbooks.
Here are the key facts extracted from the text:
1. The host of the video, Babish, is making beer-steamed chili dogs.
2. He starts by making hot dogs from scratch using a technique outlined by hot dog master Ryan Farr.
3. He uses 1,000 grams of cubed lean beef and 150 grams of beef fat to make the hot dogs.
4. The hot dogs have a fat content of about 13%.
5. He weighs out 23 grams of fine sea salt, 10 grams of paprika, 5 grams of garlic powder, 4 grams of ground white pepper, 4 grams of onion powder, and 1.5 grams of pink curing salt.
6. He adds 230 grams of crushed ice to the mixture to emulsify it.
7. He grinds the beef and fat mixture using the finest grinding plates, alternating between beef and fat every 3-4 pieces.
8. He mixes the ground beef with the cure/spice mixture and adds it to the bowl of a food processor with the crushed ice.
9. He processes the mixture until it forms a smooth, pasty farce.
10. He cures the farce in the fridge overnight with plastic wrap pressed directly against the surface of the meat.
11. He makes hot dog buns using a recipe that includes milk, water, butter, yeast, sugar, bread flour, all-purpose flour, and kosher salt.
12. He rolls out the dough, divides it into 10 equal pieces, and shapes each piece into a torpedo-shaped bun.
13. He lets the buns rise for about an hour, then bakes them in a 350°F oven for 15-25 minutes.
14. He threads natural sheep hot dog casings onto a sausage stuffer and fills them with the cured hot dog mixture.
15. He twists the filled casings into individual hot dogs and lets them sit in the fridge for a couple of hours before smoking them.
16. He smokes the hot dogs using a stovetop smoker with mesquite and hickory wood chips at an ambient temperature of about 170°F for 45 minutes.
17. He fries the hot dogs in a cast-iron griddle with vegetable oil and serves them on the homemade hot dog buns with chili and condiments.
18. The chili is made by You Suck at Cooking, who used a recipe that includes beef, kidney beans, and spices.
19. Babish and You Suck at Cooking both have cookbooks available in stores and online.