Here is a concise summary of the provided transcript:
**Episode Summary:**
* Host Andrew (of "Binging with Babish") creates a homemade version of the "Isotope Dog" from The Simpsons.
* **Main Dish:** Beef and Bacon Hot Dogs made from scratch using meat from sponsor ButcherBox (ribeye and bacon).
* **Process:**
1. Grinding and mixing meat with spices.
2. Curing the mixture overnight.
3. Stuffing into natural sheep casings.
4. Smoking at 175°F for 1 hour.
* **Toppings:**
1. Jalapeno Relish.
2. Mango Salsa.
3. Mesquite-Grilled Onions.
* **Tasting:**
+ Initially served with toppings separate (as per The Simpsons reference).
+ Ultimately combined for a more enjoyable flavor experience.
+ Verified by a guest taster, Sawyer, who praises the improved hot dog.
Here are the key facts extracted from the text, numbered and in short sentences:
**Sponsorship & Product**
1. The episode is sponsored by ButcherBox.
2. ButcherBox delivers 100% grass-fed beef, free-range organic chicken, crate-free pork, and wild-caught seafood.
3. New ButcherBox members receive 2 pounds of free ground beef in every box for the lifetime of their membership.
**Recipe & Preparation**
4. The host, Andrew, made beef and bacon hot dogs using ButcherBox meat.
5. He used 4 ribeye steaks and 4 strips of bacon for the hot dogs.
6. The meat was cut into 1-inch cubes and frozen for 15-20 minutes before grinding.
7. The grinding was done in two stages to prevent smearing.
8. A spice and cure mixture was added to the ground meat, consisting of:
* 18g kosher salt
* 6g garlic powder
* 4g onion powder
* 4g white pepper
* 10g paprika
* 1.5g pink curing salt (Prague powder number one)
9. The mixture was then emulsified with 250ml of ice water using a food processor.
10. The farce was stuffed into natural sheep casings for hot dogs.
**Cooking & Assembly**
11. The hot dogs were smoked at 175°F (79°C) using Mesquite wood pellets for 1 hour.
12. The internal temperature of the hot dogs reached 150°F (65°C).
13. Three condiments were prepared: jalapeno relish, mango salsa, and mesquite-grilled onions.
14. The jalapeno relish consisted of de-seeded jalapenos, garlic, vinegar, water, kosher salt, and sugar.
15. The mango salsa included mango, red onion, lime juice, cilantro, kosher salt, and black pepper.
16. Onions were grilled using a smoker at 500°F (260°C) for searing.
**Tasting & Conclusion**
17. The homemade hot dogs were tasted and found to resemble bacon hot dogs.
18. The host preferred the condiments mixed together rather than separate.
19. A third-party adjudicator, Sawyer, also tasted and reacted positively to the hot dog.