holy cow, I never thought I'd get this level of response for a hotdog question. They are available in different varieties such as Angus, beef, turkey and Better For You, which contain 1/3 less fat when compared to regular beef franks. For a "turkey dog", the taste and texture are both so similar to a regular Ballpark Frank, I don't even feel left out when we're grilling burgers and hot dogs anymore. If nitrite expands, I wonder what else it's in and if it does or doesn't expand and under what conditions. Live TV. Within a decade, Ball Park® franks vaulted to the national level behind the famous tagline, “Plump when you cook ‘em®”. Eventually it’ll cool and those pockets will shrink, even smaller than when they started. Shows. Discover how a Detroit meatpacking company cashed in on the American tradition of baseball and hot dogs by creating Ball Park Franks, which "plump when you cook. In 1959, a meat-packing company from Livonia, Michigan called Hygrade Food Products owned and run by the Slotkin family, won a competition to be the exclusive supplier of hot dogs to the Tigers and Tiger Stadium. These days, we’re loading your grill with more than just hot dogs. Thanks…now where are the instructions for cleaning coffee out of a keyboard again? Learn more details and find out ways to participate. 4 years ago. But they've just developed a … Why don t ball park franks plump any more? Why do Ballpark Franks "plump" when you cook them. Join 6,470 readers in helping fund MetaFilter. Each pack includes 8 hot dogs. Answer #2 | 05/08 2016 20:45 No girls around. Whereas artichoke is the *real *poor man’s feast : the one food that, when you’re done eating it, there’s more stuff on your plate than when you started, Powered by Discourse, best viewed with JavaScript enabled. Welcome to the Official Ball Park® Brand Facebook Fan Page! Ball Park's classic and turkey franks still contain sodium nitrite. Lv 6. Sorry to see a once good product go to the birds. Requiring less commitment than a full-on loaded burger, enjoying a hot dog is more akin to dabbling in the meat-wrapped-in-bun territory we normally reserve for gatherings with friends and family. Ball park franks a thicker skin, to prevent splitting, and a slightly higher concentration of water. Grilled, boiled, steamed or even pan-fried hot dogs are a quick and easy lunch, or you can dress them with jalapeños, sauerkraut or even wasabi for a more exotic flavor. It’s the same reason so much air is added to weight loss smoothies and low calorie ice cream. I think the second iteration of the ad had the dogs plumpin so much they'd dent the outside of the bar-b-que, (naturally) in time with the music. Ballpark franks, as the name implies, were first sold in the Detroit Tigers baseball stadium. Ball Park Singles will capitalize on the endorsement power of its current Ball Park Franks spokesperson, Michael Jordan, in television commercials scheduled to coincide with the product launch. The #1 product at the time was a sausage binder that was guaranteed to absorb 7x it's weight in water and hold it through cooking. Safeway Signature Select Beef Franks Score: 68 Smoky and plump, and they fill out the bun. Ballpark franks, as the name implies, were first sold in the Detroit Tigers baseball stadium. Ball Park Original Length Angus Beef Hot Dogs are made with 100% Angus Beef and no added nitrites or nitrates, no by-products or fillers, and no artificial flavors or colors. Woops, I missed the answer by paulsc and the related link. It, too, should receive an award. My god, there is more water than beef! The Ball Park hot dog had noticeably less flavor and tasted more of additives than any of the others in our tasting. The history of Ball Park Franks began in 1958 when the Detroit Tigers became dissatisfied with the hot dogs being sold in their park. ends up in the lungs of the cattle who spend time there. why don t ball park franks plump any more? It is quite clear that something has drastically changed with your product in the past several months, and for the worse. Nonsensical sales pitch. Feed lots are quite dusty and tons of shit (lit.) Ask MetaFilter is where thousands of life's little questions are answered. I like that the hotdogs are by sized. Ask MetaFilter is a question and answer site that covers nearly any question on earth, where members help each other solve problems. Ask Question + 100. It also contributes to the flavor by chemically changing the meat, it's what makes ham taste like ham instead of like smoked pork. You mean the damned things are breathing? Enjoy! Personalized health review for Ball Park Beef Franks: 260 calories, nutrition grade (D), problematic ingredients, and more. Maybe that's why Ball Park Brand and summer go hand-in-hand. They could be using some special casing, or some proprietary method of mixing the meat to enhance this effect over other brands. You can make hot dogs plump and shakes thick without improving the quality. mrssnell. This is just my hypothesis, but in my experience hot dogs that "plump" also tend to become shorter. They need a hot dog that didn’t dry out after prolonged heating so that the dogs were still as juicy in the ninth inning as the first. No girls around. I'm Nthing the steam, I make homemade sausages and they always plump when they cook, then shrink and get wrinkly after they cool. Heritage Farm Hot Dogs Some people throw hot dogs in their scrambled eggs. I grill them on my George Foreman 2-Serving Classic Grill - Red or I broil them in the Ninja® Air Fryer which give the hot dogs a grilled taste as well. USDA does not allow lung to be sold in the US. Positive: 57.142857142857 %. That’s when you end up with a dry, wrinkly sausage. And I don't have enough faith in the brand to even bother trying to the Angus beef dogs. posted by skybolt at 7:40 AM on August 7, 2009 Described as "garlicky" with "a nice salty/sweet balance," Ball Park Premium Beef Franks were an overall hit with tasters who appreciated their “milder," "slightly less salty" flavor I belive it more of a chemical thing. Ball Park has made dogs for over 50 years, and you can't go wrong with a Ball Park frank on a hot summer day. And you shouldn’t care. We made it by the box car. The other reason to care is that, if the food is bigger when you eat it, it can help trick you into thinking you ate more. The steam formed inside pushes the frank out making it expand. Chisel me of a chunk of dessert, will ya. Ball Park Brand was born on a warm summer's day at Detroit Tiger's Stadium in 1957. When the sausage cooks, the steam it releases causes those pockets to expand. I'm kind of with the simple "more water than beef" interpretation, but would also lean toward a thicker skin which would resist splitting and enable expanding as the water content reachs boiling. Join Yahoo Answers and get 100 points … By keeping the percentage of binder low it reduced labeling requirements. View entire discussion (2 comments) The Gala approaches! Lung is not nearly as strong tasting as say liver or kidney. they're Ball Park franks! is a regional delicacy in Austria. Can endorse, but now it 's lost all credibility with me even bother trying to mix. You remember the jingle, the hot dog is cooked to prevent splitting and. Water than Beef by skybolt at 7:40 AM on August 7, 2009 why do franks. 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