Someone sent me a video link last summer, showing someone
spiral cutting a hot dog. The wienercision was done by Blake Smith from
Chow.com, and I remember wondering if this technique would work with parboiled
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.
Not only does this look very cool, the technique also
provides a significantly greater amount of surface area, and when you’re
talking about grilling meat, it’s all about the surface area. You could brush
barbecue sauce on an un-helixed Italian sausage, but here you’re literally
flavoring the sausage inside and out.
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
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