As a Chicago Native, I have eaten innumerable classic Chicago hotdogs. Your list of toppings was a lovely surprise (most people get it wrong!). The oldtime classic was frome the 50's.: No Tomatoes, raw, chopped Onions, Sweet Relish, Mustard, and a handful of greasy, delicious french fries laid over the top. My mother drove all the way to Frank & Tony's, in "Little Italy" for a spectacular dog. Mid 60's was when the Tomatoes arrived.... Manny's on the Northwest side and he did footlongs....I remember it like it was yesterday. Thanks for the trip down Memory Lane.
i'm a chicago area native too. i'm in the suburbs near schaumburg. i used to work at a hot dog place when i was a teenager . thinly sliced tomatoes, onions, mustard, sweet relish , celery salt and sport peppers were the standard toppings. the hot dogs were vienna beef. 100% beef dogs.
I can get Mt Olive no sugar sweet relish. Though I believe it uses sucralose, which some people may be opposed to or have a physically negative reaction to. But, it works for me. 😊
Hahaha. Well, did you drop a hot dog for Mel? 😃 Only you, Chris, would give us 3 delicious different options for this! I’ll need to try that butter for the hot dogs, too. Who knew?? Happy Saturday to you & Ash! 😍
i have made the burger buns a couple times.. and always so good...HOWEVER, even though I feel I did step by step as told both times.. and cracked the oven even less, last time. my "buns" still "fall".. still used them but.. thanks again for these recipes.. appreciate it..
Love ❤️ these! You're right. What a great size for parties. You could even cut these in half as a party appetizer tray so the indecisives like me could try all the hot dog flavors guilt free 😅 Seriously Chris, I can't wait until you get your Carnivore show on Food Network. It's coming 🎉
Hey Chris, a couple suggestions. The carnivore bread (16 eggs, 4 cups pork rind crumbs, 2 cubes melted butter) is too porky for our tastes, but the texture is fine. Could it be made with some egg white powder instead of so much pork rinds? Might lighten up the color and the loaf as well. Also, the Japanese cheese cake that’s just eggs, cream cheese and sweetener…seems like that could go carnivore and maybe be made in cupcake tins or something for smaller volume. Just some random potential recipes running around in my brain…
Good Morning Chris and Ash and Mel I LOVE the way you Blowtorched those jalapenos lol the buns look so great it just amazes me how egg white, cheese etc becomes bread....BUT the FRIED HOT DOGS brought me back ....my grandmother made hotdogs fried in butter and I just love that especially with eggs.....Im still catching up...and ASH I love your songs especially Daddy looks a lot like Santa still going through your site....I hope one day Ill see you guys play..Julianna NC
Been cooking dogs over an open campfire for many years. I learned years back....the secret to a great tasting dog was you had to burn the skin a bit. Skillet works too...just burn em a bit. Really brings out the flavor....in my opinion.
You continue to blow my mind Chris!!! God bless your creativity and help for this way of life!! Thank you for sharing. Couple questions 1. How clean are the hot dogs? Would you share the brand? 2.
These look really good! I had two thoughts. 1. Have you seen those electric corndog makers? (they are waffle maker size with nonstick coating) then you could make bagel dogs. 2. I have made a number of these breads and when I split the bun it falls into two pieces often. I was trying to think of a way I could bake them with a hotdog sized cavity (this would also extend the batter too) maybe some rolled/folded parchment or some kind of silicone spacer? I guess that 2nd question is more of my problem.
I haven’t see this gadget but it sounds interesting. I’d say you’d be better off rolling a hot dog shape out of aluminum foil and greasing it before adding it into the top of the mix. You may need something to weight it down though.
Awesome job! CHALLENGE for you: Can you/have you come up with a keto (carnivore is probably not doable) version of a wet batter? Like for fish fry, onion rings, etc. There are all kinds of breadings, but that’s no where near the same from a flavor and texture perspective. Is it even POSSIBLE?
Hey Chris, I tried a recipe from another UA-camr today, and she created chaffles using 4 eggs and 1 cup of crushed Pork Rind and Salt and that is it. I made a couple of small carnivore buns in my waffle maker which had bun molds for a hamburger today. No need for egg whites. Have you tried using Pork Panko instead of egg whites at all?
I made half the hot dog “batter” into burger buns. I think they needed a bit of extra baking time but they were still tasty. My hot dog pan makes teeny tiny hot dogs!! I half to half the sausage or hot dogs and put half in each so I get two teeny hot dogs for dinner. Served them with cheese curds and Siete chips (i eat low carb and gluten free).
I used to LOVE chili dogs, my Mom called them Coney Island hot dogs. They would be doable with your recipes! Buns, Chili., maybe a little cheese or chopped onion if keto. I will be making these buns today! I LOVE all your recipes! 😄❤
Chris, I made these this week. My pup and I ate them. I made them again to serve to my son’s family tomorrow. I will let you know how the picky kids react.
Chris and Ash, those look good. I tend to be more a traditionalist with just a hot dog and bun, not even mustard for me. thanks for sharing this recipe with us. Have a great rest of your weekend. I think Mel wanted a hot dog.😂
Making the sweet relish. Can that be done for a whole jar and just kept in the fridge like a normal jar would or does the sweetener shorten the shelf life of it?
I’ve never had any issues. I just add the sweetener and put it back in the fridge. Nothing in the sweeteners should cause an issue with shelf life. 😊👍🏼
Thanks Chris! I have been using your burger bun recipe for my hotdog buns. They have been great! They are a little thin after they deflate, but still work beautifully. I may just look for a deeper bun mold. But also hoping this recipe will deflate a bit less! Any addittional secrets to reduce this? I have been leaving them in the over with door open as you suggest. It certainly helps. Wondering if more baking soda\powder? Ill have to experiment
Hey good question! If you’re struggling with deflating it’s probably due to humidity. Try adding an extra Tbsp of egg white powder by putting it in with the liquid egg whites before whipping. You can also increase the bake time by about 3 minutes. 😊👍🏼
They look delicious! One question I have is how well do the buns keep? Can you make them and then eat them a week later? Or are they make them and eat them right away only
I haven’t tried storing them but like any baked product I’d recommend eating them as fresh as possible. You can refrigerate or freeze stuff like this and reheat in a warm oven, but it will probably a little less enjoyable when reheated, albeit still really good I would think.
Do you think this bun recipe could translate to a loaf of bread, or would it be too soft and dense? Looks like it would make an amazing dinner roll, too. Maybe sliced into crostini? Does it toast up nice and crunchy? My brain is spinning with ideas. Thanks, Chris! 🥰
Haha thank you. I’m not sure about a loaf but I’ll definitely be working on the idea to make one in the future. I haven’t toasted these but my guess is they’ll still remain somewhat soft just based on the ingredient list. 😊
Couple questions Chris, when you say 1 cup of cheese are you talking a measurement by weight or just a 1 cup measuring cup. I am going to be making your hamburger buns for pulled pork tomorrow and was wondering if you would use that recipe or if this one is better or suited for hamburger buns. Once again I appreciate your creativity with recipes and that helps me keep going with Carnivore. I'm down 63 pounds and loving this lifestyle but as a "foodie" there are things you miss at times, but your recipes seem to find a way to give me that sort of food without comprimising my WOE.
Thanks so much! I’m so glad you enjoy these recipes. For the cheese it’s a measuring cup. I just shred the cheese, chop it up, and add it into a measuring cup loosely. 3/4 cup worked really well for me. 😊👍🏼
First of all, I appreciate you so much! Your recipes are life-saving!! Are there any other tips on how to prevent the buns from falling?? Just cracking the oven while it's cooling down isn't working for me. 😢
Hey there! I’m glad you enjoy the recipes. So falling is most likely a humidity issue. Try taking 1 extra Tbsp of egg white powder and adding it to the liquid egg whites before whipping. That should strengthen them more. If they still fall you can also add more egg white powder to the yolk mixture. And you can increase the bake time by a few minutes too. 😊
Love your recipes. May I suggest that you make your website recipe cards a bit more organized and enable them to be copied to an app such as Copy Me that? It saves having to copy them out and enter them manually into an app
Thank you. If you know how to make all that happen by coding it into the website so I’m not spending hundreds of dollars for someone to do the web hosting and data embedding please enlighten me on how.
Hopefully, I will be trying this in. Mine will not fall. It would be very helpful if you added all the ingredients at the beginning of the ingredient list so that we can write everything down and not forget something. I did not know about the butter in the baking soda until later, which throws me off when I’m writing down the recipe.
My written recipes are all on my website so you don’t have to write anything down. The recipe card page is linked in the description box so you can click that and then scroll down the recipe card page to find the one you want. 👍🏼
@@ChrisCookingNashville thank you for that information! I have always been trying to keep up when writing down recipes and you do not know how many pieces of paper I go through trying! Lol I shall click on the links for now on, I will be trying this one for sure
any particular reason you use the jarlsberg? what cheese would you suggest as an alternative? any swiss? im thinking of trying moz and cheddar mix since i usually dont have swiss cheeses
As always, thank you. Am making your hamburger buns today. then want to make your bread loaf for slicing for sunny side up egg on top of a slice, will the bread absorb the egg well? Thank you!
Sounds great! Thank you so much. The bread should do a decent job. If you want an even more absorbing bread I’d recommend using my carnivore white bread recipe and making it into bun shapes. I use that for things like French toast. 😊
You certainly can. I think my burger bun recipe below is better for burgers, but either mixture can work. 👍🏼👍🏼👍🏼 ua-cam.com/video/GG_wvfZQr1k/v-deo.htmlsi=g1mhG_e5MhlWHiVc
These were Dietz and Wesson. They’re not perfect but pretty good. I just do the best I can with hot dogs usually. These were still less than 1g carbs per hot dog so I was alright with that. 😊
I work about 100 hours a week so I understand being busy, but making food takes time. I actually discussed why I don’t try to sell things Ike this is this health video: ua-cam.com/video/5nORM37JrO8/v-deo.htmlsi=kZflwFtaqJzTFdvK
Hey you two Chris have you tried deep frying this batter? too do a corn dog I tried your hamburger buns and there excellent I want to see if it can be deep fried this weekend
OK.....Chicago hot dog gal here(shout out to Super Dawg on Milwaukee Avenue) Chris, yes people may disagree with this, my opinion....but a TRUE chicago hot dog, dragged through the garden😂 as they say....has super ultra GREEN 💚 😳 neon-ish color. Food color needed here. Yes on the poppy seeds for authenticity! Now I am drooling & need to buy some jarlsberg cheese TODAY! Dog on the bottom....garden on top 🥗 Onions too goes on top....but I am NOT a fan & too carby😮 for ME that is 😂
Haha yes I have some of that green relish in my fridge still. Just couldn’t bring myself to add food coloring to this one to match it. I’m sure I’d get massive hate in the comments section for it. lol
Hey Chris, just a heads up I went to your recipes to make pizza crust and the video is correct but the written recipe is for egg bites. Might be just something on my end with my iPhone but I wasn’t able to find the written out pizza crust recipe anywhere.
Hey are you sure you were on the right video? I just went to look at it and the description box below the video has the written recipe for the crust as well as the Alfredo sauce I put on it. If you were on my website you’ll have to scroll down the page.
Hey guys! I've looked and looked for the Jarlsberg cheese in West Michigan - no luck! Do you recommend Gruyere or Gouda as a replacement in this recipe? Love you guys!
Hey Chris. Can you post the macro for these hot dog buns? Which have the lowest carbs and any suggestions for each diet? I've been trying to eat better since I was told my glucose is off the charts last 2 lab work...😢 We love hots and burgers but, as you know the commercially produced buns are loaded with carbs an additives.😮 My belly look like I'm either gassy or near term pregnancy😂 Thanks🤙
Hey there! Totally understand. The best thing you can do for yourself if you want to track macros is download a macro calculator, input the recipe ingredients, and then divide by how many buns you make. It’s far more accurate to do your own calculation than to trust someone else’s numbers. If you want to track macros it’s best to be as accurate as possible by always calculating your own with a calculator. Different brands and amounts can vary widely so it’s most useful to always check on your end to be safe. 😊👍🏼
My newest recipe right here: ua-cam.com/video/zTBh6bdIWjc/v-deo.htmlsi=PjhTPRXuy4MhZKX7 Then I modified it slightly and showed how to make a Philly cheesesteak over on Southern Keto’s channel here which is exactly what you’d want to do I’m thinking. 😊 ua-cam.com/video/Ms36vuc_Shw/v-deo.htmlsi=vFcNr5Jg8d7Xarur
@ChrisCookingNashville I went back to videos and rewatched brioche which peaked Mt interest and making it now. I can't wait. I got my tri tip in the fridge now too.😋
It doesn’t taste anything like a Swiss cheese. When baked in the flavor and texture blend in to everything else and it’s very subtle. You could try it and if you still don’t like it I’d suggest using mozzarella. But Swiss or Jarlsberg is far better in my opinion and doesn’t taste to me at all like Swiss cheese.
Hey Chris, wanted to let you know there were some recent studies that came out about erythritol saying it's bad for your heart and it makes sense, might even be outlawed at some point. Was such a good tasting zero cal sweetener too. Thank you so much for this video, you're seriously helping me change my lifestyle, you're pretty much my new idol! Looking forward to trying your recipes especially this one but I've been craving pizza so bad 😂, gonna try that crust first, been feeling so good there's no way I'm eating a SAD pizza or SAD hot dogs again!
hard to tell what is true. the powers that be are certainly throwing FUD on a healthy lifestyle. eggs are bad for you, meat is bad for you, fasting is bad for you, keto and carnivore are bad for you.... yeah right. they just want us to buy all their processed crap. these are the same people that lied to us and gave us the food pyramid to sell us their mountains of processed grains and flours
@@victorianprincess955 Well it's not a very controversial subject for someone to want to conduct a biased study (unless it was funded by big sugar lol). I don't see a reason why someone would want to attack a sweetener like that. But based on the fact that it's a sugar alcohol alone, I'll personally continue to use more whole ingredients like stevia and monk fruit, you can continue eating erythritol just let me know how you make out lol
Fire roaster I’m not sure. Do you mean a flame torch, a grill, something else? For the Jarlsberg you can use any cheese that’s hard and kind of dry but will still melt like a Swiss style cheese.
I’m not a sweet relish person. I do love dill relish!! I LOVE Chicago dogs especially with FRESH tomatoes in the summer!!! That jalapeño popper dog looks fantastic!!! What kind of hot dogs are those? 1/4 lb?? These look delicious!!! Can’t wait to try!!
I think they’re 1/4 lb and they are Dietz and Wesson (sp?). They’re not perfectly clean but pretty close to it and less than 1g carbs per dog so I was okay with it. 😊👍🏼
Can you imagine if you started selling some of the stuff you make before you know it? They’re in the stores and you’re making millions of dollars not that you want to because I know you don’t wanna make $1 million but wouldn’t that be wonderful if you had a great invention, other than those keto buns we buy at the grocery store. 9:28
I recently bought silicon pans from amazon and those smelled chemically plastic. I did was in soap and water first, the put in a 350F oven, and the fumes were horrible.....burned my nose. Am returning it. Was so dissappointed. Were the pans you ordered odor free?
No problem. I think some companies don’t do a good job and sometimes some batches also can be made poorly. Sadly it’s the downside of so much inexpensive imported Amazon stuff. Some just aren’t good.
Definitely has happened. Probably a handful of times. I’m usually pretty good with recipe creation to where even if I’m not happy with it I still find it to be edible. But there’s been a few that were just an automatic no even for me. Haha
Kind of like a small banana pepper but a bit different flavor. They’re awesome. You can always sub some banana pepper rings in a pinch but it’s not quite the same.
Ok….I watched a video of yours from a year ago making the Carnivore tortillas and now this recipe….BUT….it doesn’t appear you two have lost any weight. Makes me wonder the effectiveness of your recipes. Please help me understand.
If that’s what you think about this recipe then you didn’t watch the video and/or you don’t understand what “keto” means and why it would or wouldn’t be healthy. This is also a carnivore recipe and goes further than just being low carb enough to help someone be in ketosis, so it’s actually better for many than just being healthy and keto (which it also is). Time to do some research on the science before you start giving opinions based on ignorance and misinformation.
Love your recipes. Now after following you it seems lime your wife is gaining weight. Is that because she doesn't follow correctly. Please I'm not trying to be mean just honest and wondering. I have to lose weight
If you follow their stories you would know that both of them have been obese all their lives and have lost a lot of weight on keto/carnivore (plus have fixed many of their health problems). But you are more than welcomed to follow thin influencers that have never struggled with their weight
Amazing how people only see the weight you still have to lose instead of where they’ve come from. And also interesting they think they can tell what you weigh week to week through a camera. 😂
Hey Vicky! All good. I am human & weight fluctuates. I have gained a little weight but that is purely because of a change in medication & also I was very ill for two weeks with pneumonia. So my body was under alot & I gained a bit. I’ve lost all the weight & then some already within a short amount of time. I am currently on carnivore & doing good. Life happens & sometimes numbers fluctuate but we just have to go back to doing what we need to do to keep the scale going in the right direction again. Best of luck to you on your journey!
As a Chicago Native, I have eaten innumerable classic Chicago hotdogs. Your list of toppings was a lovely surprise (most people get it wrong!). The oldtime classic was frome the 50's.: No Tomatoes, raw, chopped Onions, Sweet Relish, Mustard, and a handful of greasy, delicious french fries laid over the top. My mother drove all the way to Frank & Tony's, in "Little Italy" for a spectacular dog. Mid 60's was when the Tomatoes arrived.... Manny's on the Northwest side and he did footlongs....I remember it like it was yesterday. Thanks for the trip down Memory Lane.
Sounds awesome! Thanks for watching. 😊
i'm a chicago area native too. i'm in the suburbs near schaumburg. i used to work at a hot dog place when i was a teenager .
thinly sliced tomatoes, onions, mustard, sweet relish , celery salt and sport peppers were the standard toppings. the hot dogs were vienna beef. 100% beef dogs.
@@bastkitty5724 I remember it well.
😊
I can get Mt Olive no sugar sweet relish. Though I believe it uses sucralose, which some people may be opposed to or have a physically negative reaction to. But, it works for me. 😊
😊👍🏼😊
Well, I think you should just open up a Carnivore/Keto restaurant!
😂😂👍🏼
I second that motion! Wouldn’t do me any good though, I don’t live in Nashville 😂
😂😂😂
I agree
😁
You had me at the fried hot dogs! Pre-Ketovore I used to eat fried bologna…💋🧚🏻♀️❤️🇺🇸
So good! 😁😁😁
You talented with your cooking skills and creative ideas, your wife is talented with her voice. You are a wonderful couple. Thanks for posting
Thank you so much 😊😊😊
So fun to see you and Ash living your best lives! I’m definitely making buns tomorrow ❤️
Thank you! Hope you enjoy these. 😊
Great idea for the dogs, I am enjoying my burger buns. ❤
So glad! 😊
Been to Chicago many times and never had their "dog", will have to try your version to see what I've missed! All 3 versions look sooo yummy!
Hope you enjoy 😊👍🏼
Hahaha. Well, did you drop a hot dog for Mel? 😃 Only you, Chris, would give us 3 delicious different options for this! I’ll need to try that butter for the hot dogs, too. Who knew?? Happy Saturday to you & Ash! 😍
Haha she didn’t get a hot dog but she was well fed regardless. 😂
Happy Saturday. 😊😊😊
Those look so good! My husband loves hot dogs, he will be thrilled. Thanks for all you do!
Hope you enjoy 😊😊😊
i have made the burger buns a couple times.. and always so good...HOWEVER, even though I feel I did step by step as told both times.. and cracked the oven even less, last time. my "buns" still "fall".. still used them but.. thanks again for these recipes.. appreciate it..
Anytime. Try adding 1 extra Tbsp of egg white powder by adding into the liquid egg whites before whipping. That will help as well. 👍🏼
@@ChrisCookingNashville oh, i just asked this as well. will try these suggestions too! thanks Chris :)
😊👍🏼😊 this should help for sure.
Another genius recipe! Can’t wait to try!
Hope you enjoy 😊😊😊
Thank you both for an amazing hot dog bun. Again you knocked its out of the park😊😊😊
Our pleasure! 😊😊😊
Love ❤️ these! You're right. What a great size for parties. You could even cut these in half as a party appetizer tray so the indecisives like me could try all the hot dog flavors guilt free 😅 Seriously Chris, I can't wait until you get your Carnivore show on Food Network.
It's coming 🎉
Haha absolutely!
Man that would be quite the dream come true wouldn’t it. 😊😊😊
I am a Food Network addict!!! Having a CCN show on there would probably send me to rehab, but I'm down for it!
😂😂😂
As a life long Chicagoan I always appreciate a good Chicago style hotdog!
They’re the best 😁
Born & raised in Chicago. Now in California. Thank God for Portiillo's! Their hot dogs are good, but I go for the beef sandwiches YUM! 😋
Love Portillos! 😊
Hey Chris, a couple suggestions. The carnivore bread (16 eggs, 4 cups pork rind crumbs, 2 cubes melted butter) is too porky for our tastes, but the texture is fine. Could it be made with some egg white powder instead of so much pork rinds? Might lighten up the color and the loaf as well. Also, the Japanese cheese cake that’s just eggs, cream cheese and sweetener…seems like that could go carnivore and maybe be made in cupcake tins or something for smaller volume. Just some random potential recipes running around in my brain…
Thanks so much 😊👍🏼
Thank you so much ❤
You're welcome 😊
Lovely buns❤
Thank you! 😊
Love and light
😊❤️
❤️🥰❤️. Ash loves your buns! 🤣😂🤣
😂😂😂
Good Morning Chris and Ash and Mel
I LOVE the way you Blowtorched those jalapenos lol the buns look so great it just amazes me how egg white, cheese etc becomes bread....BUT the FRIED HOT DOGS brought me back ....my grandmother made hotdogs fried in butter and I just love that especially with eggs.....Im still catching up...and ASH I love your songs especially Daddy looks a lot like Santa still going through your site....I hope one day Ill see you guys play..Julianna NC
Thank you so much! We hope you can see us play too! We love having friends and fans to play for. Otherwise playing music gets pretty boring. Haha 😊😊😊
Been cooking dogs over an open campfire for many years. I learned years back....the secret to a great tasting dog was you had to burn the skin a bit. Skillet works too...just burn em a bit. Really brings out the flavor....in my opinion.
I agree 😁👍🏼
Yep - burn baby burn!
😁😁😁
You continue to blow my mind Chris!!! God bless your creativity and help for this way of life!! Thank you for sharing. Couple questions
1. How clean are the hot dogs? Would you share the brand?
2.
You are so welcome😊
These were less than 1g carbs per 1/4lb dog so pretty good. Dietz and Wesson was the brand. 😊
If you can find Applegate hotdogs, they're clean but more expensive than other brands. They're also a beef hotdog.
😊👍🏼❤️
These look really good! I had two thoughts. 1. Have you seen those electric corndog makers? (they are waffle maker size with nonstick coating) then you could make bagel dogs. 2. I have made a number of these breads and when I split the bun it falls into two pieces often. I was trying to think of a way I could bake them with a hotdog sized cavity (this would also extend the batter too) maybe some rolled/folded parchment or some kind of silicone spacer? I guess that 2nd question is more of my problem.
I haven’t see this gadget but it sounds interesting.
I’d say you’d be better off rolling a hot dog shape out of aluminum foil and greasing it before adding it into the top of the mix. You may need something to weight it down though.
Awesome job!
CHALLENGE for you: Can you/have you come up with a keto (carnivore is probably not doable) version of a wet batter?
Like for fish fry, onion rings, etc. There are all kinds of breadings, but that’s no where near the same from a flavor and texture perspective.
Is it even POSSIBLE?
Currently experimenting to see if I can. 😉
Mmmmm... Tempura shrimp? :)
Interesting idea. I’ll think on that. 😊
Came out perfect.
So glad to hear! 😁😁😁
Similar to a cheese soufflé with a hotdog in it. Sounds amazing! I will be testing this one out ❤❤❤
Haha yes. That’s a good way to put it. 😁👍🏼
@@ChrisCookingNashville more structure but many similarities.
👍🏼
Looks great. Thanks for all the ideas. Frying them in bacon grease is delicious!
Sounds great! 😊👍🏼
Yum
😁👍🏼😁
Hey Chris, I tried a recipe from another UA-camr today, and she created chaffles using 4 eggs and 1 cup of crushed Pork Rind and Salt and that is it. I made a couple of small carnivore buns in my waffle maker which had bun molds for a hamburger today. No need for egg whites. Have you tried using Pork Panko instead of egg whites at all?
As long as you enjoy it. Personally I think that sounds like eating eggs and pork rinds.
@@ChrisCookingNashville It actually worked surprisingly well.
👍🏼
I made half the hot dog “batter” into burger buns. I think they needed a bit of extra baking time but they were still tasty. My hot dog pan makes teeny tiny hot dogs!! I half to half the sausage or hot dogs and put half in each so I get two teeny hot dogs for dinner. Served them with cheese curds and Siete chips (i eat low carb and gluten free).
Sounds great! 😊😊😊
I used to LOVE chili dogs, my Mom called them Coney Island hot dogs. They would be doable with your recipes! Buns, Chili., maybe a little cheese or chopped onion if keto. I will be making these buns today! I LOVE all your recipes! 😄❤
Sounds great! Thank you so much. Nothing like a good chili dog. 😁
Hotdogs fried in butter, YUM! Everything tastes better with butter. 🙂
Agreed 😁
What is your favorite brand of unflavored gelatin?
I like using NOW beef gelatin personally. 😊 This one here:
amzn.to/43ZhulJ
Chris, I made these this week. My pup and I ate them. I made them again to serve to my son’s family tomorrow. I will let you know how the picky kids react.
Sounds great! 😊😊😊👍🏼
@@ChrisCookingNashvillewell picky granddaughter gave hers to her Dad. At least my daughter in law said it was good and her oldest daughter ate one.
Haha kids are tough. Gives me a new challenge now to develop a better version. Glad everyone else enjoyed. 😊👍🏼
Chris and Ash, those look good. I tend to be more a traditionalist with just a hot dog and bun, not even mustard for me. thanks for sharing this recipe with us. Have a great rest of your weekend. I think Mel wanted a hot dog.😂
Sounds great! I was that way when I was a kid and still enjoy them like that at times. Haha yes Mel wants ALL the hot dogs. 😂
Making the sweet relish. Can that be done for a whole jar and just kept in the fridge like a normal jar would or does the sweetener shorten the shelf life of it?
I’ve never had any issues. I just add the sweetener and put it back in the fridge. Nothing in the sweeteners should cause an issue with shelf life. 😊👍🏼
YUM!
😊😊😊
Thanks Chris! I have been using your burger bun recipe for my hotdog buns. They have been great! They are a little thin after they deflate, but still work beautifully. I may just look for a deeper bun mold. But also hoping this recipe will deflate a bit less! Any addittional secrets to reduce this? I have been leaving them in the over with door open as you suggest. It certainly helps. Wondering if more baking soda\powder? Ill have to experiment
Hey good question! If you’re struggling with deflating it’s probably due to humidity. Try adding an extra Tbsp of egg white powder by putting it in with the liquid egg whites before whipping. You can also increase the bake time by about 3 minutes. 😊👍🏼
Hey, just a quick tip if you use the blue butter the unsalted, it won't burn in your skillet as fast. LOVE LOVE LOVE your videos!!
Thanks! 😊
They look delicious! One question I have is how well do the buns keep? Can you make them and then eat them a week later? Or are they make them and eat them right away only
I haven’t tried storing them but like any baked product I’d recommend eating them as fresh as possible. You can refrigerate or freeze stuff like this and reheat in a warm oven, but it will probably a little less enjoyable when reheated, albeit still really good I would think.
Do you think this bun recipe could translate to a loaf of bread, or would it be too soft and dense? Looks like it would make an amazing dinner roll, too. Maybe sliced into crostini? Does it toast up nice and crunchy? My brain is spinning with ideas. Thanks, Chris! 🥰
Haha thank you. I’m not sure about a loaf but I’ll definitely be working on the idea to make one in the future. I haven’t toasted these but my guess is they’ll still remain somewhat soft just based on the ingredient list. 😊
What a fantastic recipe. I love fried hot dogs. Lol. Thank you Chris. How is Ash doing on Carnivore?
Thanks so much! She’s doing great so far. Looking forward to sharing in the health vlog this week how she’s feeling shout things. 😊
Couple questions Chris, when you say 1 cup of cheese are you talking a measurement by weight or just a 1 cup measuring cup. I am going to be making your hamburger buns for pulled pork tomorrow and was wondering if you would use that recipe or if this one is better or suited for hamburger buns. Once again I appreciate your creativity with recipes and that helps me keep going with Carnivore. I'm down 63 pounds and loving this lifestyle but as a "foodie" there are things you miss at times, but your recipes seem to find a way to give me that sort of food without comprimising my WOE.
Thanks so much! I’m so glad you enjoy these recipes. For the cheese it’s a measuring cup. I just shred the cheese, chop it up, and add it into a measuring cup loosely. 3/4 cup worked really well for me. 😊👍🏼
First of all, I appreciate you so much! Your recipes are life-saving!! Are there any other tips on how to prevent the buns from falling?? Just cracking the oven while it's cooling down isn't working for me. 😢
Hey there! I’m glad you enjoy the recipes.
So falling is most likely a humidity issue. Try taking 1 extra Tbsp of egg white powder and adding it to the liquid egg whites before whipping. That should strengthen them more. If they still fall you can also add more egg white powder to the yolk mixture. And you can increase the bake time by a few minutes too. 😊
Thank you, I will try that. You're the best! 😁
You’re welcome. Hope that helps. If you still have issues let me know so I can help diagnose further. 😊
You're such a genius ❤
Aww thank ya 😊
I’m so looking forward to making these!! I miss hot dogs!!
Hope you enjoy 😊
You need to make pavlova! You seriously do ❤
Haha I’ll see what I can think up. 😊👍🏼
Ash, “will you marry me?” So sweet ❤
I wonder if he's gonna say yes 🤔
😜
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@@Joe_C., I bet he does, and would every single day ❤
Even though you married her once, Chris, go ahead and do it again! ❤😂
Haha believe me I’d marry her over and over and over if I needed to. It’s the best thing I’ve ever done in my life. 🥰❤️
Love your recipes. May I suggest that you make your website recipe cards a bit more organized and enable them to be copied to an app such as Copy Me that? It saves having to copy them out and enter them manually into an app
Thank you. If you know how to make all that happen by coding it into the website so I’m not spending hundreds of dollars for someone to do the web hosting and data embedding please enlighten me on how.
@@ChrisCookingNashville I just figured out that I can copy a single recipe and paste it into my app. Whew! Thank you for all you do. ❤️
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I’m thinking about this with a dollop of your carnivore chili 😊
Oh yeah! 😃
Hopefully, I will be trying this in. Mine will not fall.
It would be very helpful if you added all the ingredients at the beginning of the ingredient list so that we can write everything down and not forget something. I did not know about the butter in the baking soda until later, which throws me off when I’m writing down the recipe.
My written recipes are all on my website so you don’t have to write anything down. The recipe card page is linked in the description box so you can click that and then scroll down the recipe card page to find the one you want. 👍🏼
@@ChrisCookingNashville thank you for that information! I have always been trying to keep up when writing down recipes and you do not know how many pieces of paper I go through trying! Lol
I shall click on the links for now on, I will be trying this one for sure
Anytime 😊
I love a good hot dog! You can put so many good things on the bun! 😉
Yes!!!! 😁😁🌭🌭😁😁
Hello dear I couldn’t understand what type of cheese you use to make the buns, can you tell me please 😊
Sure thing. It’s jarlsberg. Any dry Swiss cheese would work fairly well. 😊👍🏼
Thanks for another awesome recipe, I appreciate it! Will this recipe work as hoagie/sub/hero rolls?
That’s a good question and one I plan to investigate soon. 😁👍🏼
any particular reason you use the jarlsberg? what cheese would you suggest as an alternative? any swiss? im thinking of trying moz and cheddar mix since i usually dont have swiss cheeses
A Swiss of some variety has the right texture and also flavor profile. Next to that I’d go the mozzarella route personally.
As always, thank you. Am making your hamburger buns today. then want to make your bread loaf for slicing for sunny side up egg on top of a slice, will the bread absorb the egg well? Thank you!
Sounds great! Thank you so much. The bread should do a decent job. If you want an even more absorbing bread I’d recommend using my carnivore white bread recipe and making it into bun shapes. I use that for things like French toast. 😊
@@ChrisCookingNashville ok, will do, thank you!
Anytime 😊
Ash, I'm not ladylike over here either. 🤣🤣🤔Hey maybe that's why I'm not married yet.🤣🤣Love the recipe, can't wait to try it.
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Hahaha Thank you! Glad I am not alone 😂
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I love mine with sauerkraut and mustard please 🤤🙏🏼
Yummy 😁😁😁
Can we use this recipe to make burger rolls?
You certainly can. I think my burger bun recipe below is better for burgers, but either mixture can work. 👍🏼👍🏼👍🏼
ua-cam.com/video/GG_wvfZQr1k/v-deo.htmlsi=g1mhG_e5MhlWHiVc
What brand of hot dogs do you use? Hard to find super clean ones, especially the large ones like this.
These were Dietz and Wesson. They’re not perfect but pretty good. I just do the best I can with hot dogs usually. These were still less than 1g carbs per hot dog so I was alright with that. 😊
The closest to clean I can find in my area is at Aldi's. They are organic.
I’ll have to try those sometime. 😊👍🏼
Wow, this hotdog buns seem phenomenal, but I can never make them. I have a full-time job, but why don’t you start selling them? I would buy some.
I work about 100 hours a week so I understand being busy, but making food takes time. I actually discussed why I don’t try to sell things Ike this is this health video:
ua-cam.com/video/5nORM37JrO8/v-deo.htmlsi=kZflwFtaqJzTFdvK
75k subs, your channel is growing like a weed! And we cook our hot dogs in butter in a pan. I have not butterflied them though.
Thank you! It’s exciting to see.
I love the crusty bits from the butterfly cut. 😊
Hey you two Chris have you tried deep frying this batter? too do a corn dog I tried your hamburger buns and there excellent I want to see if it can be deep fried this weekend
I haven’t but it’s on my mind for sure 😊
OK.....Chicago hot dog gal here(shout out to Super Dawg on Milwaukee Avenue) Chris, yes people may disagree with this, my opinion....but a TRUE chicago hot dog, dragged through the garden😂 as they say....has super ultra GREEN 💚 😳 neon-ish color. Food color needed here. Yes on the poppy seeds for authenticity! Now I am drooling & need to buy some jarlsberg cheese TODAY! Dog on the bottom....garden on top 🥗 Onions too goes on top....but I am NOT a fan & too carby😮 for ME that is 😂
Haha yes I have some of that green relish in my fridge still. Just couldn’t bring myself to add food coloring to this one to match it. I’m sure I’d get massive hate in the comments section for it. lol
@@ChrisCookingNashville Please....no hate peeps! Just enjoy 😉
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Hey Chris, just a heads up I went to your recipes to make pizza crust and the video is correct but the written recipe is for egg bites. Might be just something on my end with my iPhone but I wasn’t able to find the written out pizza crust recipe anywhere.
Hey are you sure you were on the right video? I just went to look at it and the description box below the video has the written recipe for the crust as well as the Alfredo sauce I put on it. If you were on my website you’ll have to scroll down the page.
@@ChrisCookingNashville I was on the recipe card site, I’ll try the UA-cam video instead.
@@ChrisCookingNashville no problem finding it on the original UA-cam video, it’s just not under the video on the recipe card page.
Strange. I just went to the website and that’s one looks fine too. 👍🏼
@@ChrisCookingNashville 🤷♀️
I too like Chris's buns... err umm my chris! Don't come for me ash! 😅
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Hey guys! I've looked and looked for the Jarlsberg cheese in West Michigan - no luck! Do you recommend Gruyere or Gouda as a replacement in this recipe?
Love you guys!
I would suggest Gruyère. More similar in flavor and texture. 😊 Thank you so much! ❤️
Hey Chris. Can you post the macro for these hot dog buns?
Which have the lowest carbs and any suggestions for each diet?
I've been trying to eat better since I was told my glucose is off the charts last 2 lab work...😢
We love hots and burgers but, as you know the commercially produced buns are loaded with carbs an additives.😮
My belly look like I'm either gassy or near term pregnancy😂
Thanks🤙
Hey there! Totally understand. The best thing you can do for yourself if you want to track macros is download a macro calculator, input the recipe ingredients, and then divide by how many buns you make. It’s far more accurate to do your own calculation than to trust someone else’s numbers. If you want to track macros it’s best to be as accurate as possible by always calculating your own with a calculator. Different brands and amounts can vary widely so it’s most useful to always check on your end to be safe. 😊👍🏼
Would you both like a free holiday in the UK and come and stay with me as long as you do the cooking I’ll buy the food! 😂🇬🇧
Haha yes if we could buy the plane tickets and book a show or 3. 😁😁😁
I love your recipes! They are fantastic. I was wondering which bread recipe would be great for making it into a sub bun for a nice chew texture?
My newest recipe right here:
ua-cam.com/video/zTBh6bdIWjc/v-deo.htmlsi=PjhTPRXuy4MhZKX7
Then I modified it slightly and showed how to make a Philly cheesesteak over on Southern Keto’s channel here which is exactly what you’d want to do I’m thinking. 😊
ua-cam.com/video/Ms36vuc_Shw/v-deo.htmlsi=vFcNr5Jg8d7Xarur
@ChrisCookingNashville I went back to videos and rewatched brioche which peaked Mt interest and making it now. I can't wait. I got my tri tip in the fridge now too.😋
Perfect. I have several to try. Hope you enjoy. 👍🏼😊
I posted a picture of the brioche bun to FB a minute ago. Looks and smells great
I’m so glad. 👍🏼😁
Is the Jarlsberg for flavor or texture? I'm not a fan of swiss cheese but if you can't taste it in the bun, I'll go for it!
i'm guessing it's more for texture. i don't see why you couldn't sub mozzarella or colby jack even.
It doesn’t taste anything like a Swiss cheese. When baked in the flavor and texture blend in to everything else and it’s very subtle. You could try it and if you still don’t like it I’d suggest using mozzarella. But Swiss or Jarlsberg is far better in my opinion and doesn’t taste to me at all like Swiss cheese.
@@ChrisCookingNashville Thanks, Chris!
Anytime 😊
Could you tell me how do you spell the cheese
Tha k
Sure thing. It’s Jarlsberg cheese. 😊
Hey Chris, wanted to let you know there were some recent studies that came out about erythritol saying it's bad for your heart and it makes sense, might even be outlawed at some point. Was such a good tasting zero cal sweetener too.
Thank you so much for this video, you're seriously helping me change my lifestyle, you're pretty much my new idol! Looking forward to trying your recipes especially this one but I've been craving pizza so bad 😂, gonna try that crust first, been feeling so good there's no way I'm eating a SAD pizza or SAD hot dogs again!
allulose is a better sub for sweetener
hard to tell what is true. the powers that be are certainly throwing FUD on a healthy lifestyle. eggs are bad for you, meat is bad for you, fasting is bad for you, keto and carnivore are bad for you.... yeah right. they just want us to buy all their processed crap. these are the same people that lied to us and gave us the food pyramid to sell us their mountains of processed grains and flours
Those studies were all debunked by all of the holistic doctors that I follow.
@@victorianprincess955 Well it's not a very controversial subject for someone to want to conduct a biased study (unless it was funded by big sugar lol). I don't see a reason why someone would want to attack a sweetener like that. But based on the fact that it's a sugar alcohol alone, I'll personally continue to use more whole ingredients like stevia and monk fruit, you can continue eating erythritol just let me know how you make out lol
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I think you should make your carnivore breads carnivore hot dog buns etc and sell them to the public❤
👍🏼😊 maybe someday
Dang we're gonna start cooking hot dogs just like that!
Hope you enjoy as much we do! 😊
What fire roaster tool do you recommend? What cheese can I substitute for your jarlsburg cheese? Thank you
Fire roaster I’m not sure. Do you mean a flame torch, a grill, something else?
For the Jarlsberg you can use any cheese that’s hard and kind of dry but will still melt like a Swiss style cheese.
@@ChrisCookingNashville thank you, yes, I meant flame tor h- bought your link. Ok on the cheese, thank you so much.
Perfect 😊👍🏼
I’m not a sweet relish person. I do love dill relish!! I LOVE Chicago dogs especially with FRESH tomatoes in the summer!!! That jalapeño popper dog looks fantastic!!! What kind of hot dogs are those? 1/4 lb?? These look delicious!!! Can’t wait to try!!
I think they’re 1/4 lb and they are Dietz and Wesson (sp?). They’re not perfectly clean but pretty close to it and less than 1g carbs per dog so I was okay with it. 😊👍🏼
Can I use a different kind of cheese since there isn’t any JARLES BURG CHEESE In my area?
Sure thing! Any kind of Swiss or similar textured cheese should work great. 😊
Is there a good replacement for jarelsburg? I can’t find it locally
Any type of firm Swiss type cheese should work well. 😊👍🏼
I wondor how it would work out if you placed a hotdog and relish, some cheese into the bread & mould and then baked it all together for 20 minutes?
Might be a bit soggy with the relish but it will work. I did something like that here. 😊
ua-cam.com/video/wzabGAaK_4A/v-deo.htmlsi=ObZ_b3VxgrisD-mJ
Can you imagine if you started selling some of the stuff you make before you know it? They’re in the stores and you’re making millions of dollars not that you want to because I know you don’t wanna make $1 million but wouldn’t that be wonderful if you had a great invention, other than those keto buns we buy at the grocery store. 9:28
#SharkTank baby! Though the reality is food products can be a risky thing to pitch there. 😬 Things are going to be better after November 5th 😉 😘 🇺🇸
Unfortunately the food market isn’t set up to work this way.
Gosh!!! 🌭
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What kind of hotdogs do you guys like to use?
I use whatever I can find that’s the lowest carb. These were Dietz and Wesson (sp?). Less than 1g carbs per dog so I was good with it. 😊
Where do you purchase the Dietz & Wesson dogs?
They have them at our local grocery store and also BJs wholesale.
I recently bought silicon pans from amazon and those smelled chemically plastic. I did was in soap and water first, the put in a 350F oven, and the fumes were horrible.....burned my nose. Am returning it. Was so dissappointed. Were the pans you ordered odor free?
Hmm… that’s too bad. Sorry to hear that. I haven’t had any issues with mine with odor at all.
@@ChrisCookingNashville I will order the brand you ordered. I probably just chose a bad one. Thanks!!!!
No problem. I think some companies don’t do a good job and sometimes some batches also can be made poorly. Sadly it’s the downside of so much inexpensive imported Amazon stuff. Some just aren’t good.
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So why didn't you just get the SUGAR FREE SWEET RELISH?
Same brand has it!
Because the sweeteners they use taste like trash. And the store didn’t have any of it anyway.
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How many times have you tried making a recipe and throw it out after 1 bite?
Definitely has happened. Probably a handful of times. I’m usually pretty good with recipe creation to where even if I’m not happy with it I still find it to be edible. But there’s been a few that were just an automatic no even for me. Haha
First!
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You both can't be first. 😊
😂
What in the world is a sport pepper?
Kind of like a small banana pepper but a bit different flavor. They’re awesome. You can always sub some banana pepper rings in a pinch but it’s not quite the same.
@@ChrisCookingNashville I enjoy growing peppers, so I'll have to find some seeds.
Nice 😊👍🏼
Ok….I watched a video of yours from a year ago making the Carnivore tortillas and now this recipe….BUT….it doesn’t appear you two have lost any weight. Makes me wonder the effectiveness of your recipes. Please help me understand.
Seems like you found your answer on the health vlog 👍🏼
😂Second😂
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Wait a minute...you both can't be first 😅
@@Carol32547 Maybe we hit the button at the same time?? Far be it from me to understand YT
Almost! To find out, you click on the newest comment, then scroll down to the bottom. The one at the bottom is truly first 😅
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No recipe , ??? Non in show notes?
My recipe card page with all my recipes is the third link in the description box. 🤷🏼♂️
JUST BECAUSE ITS "KETO" DOESNT MAKE IT HEALTHY!❤
If that’s what you think about this recipe then you didn’t watch the video and/or you don’t understand what “keto” means and why it would or wouldn’t be healthy. This is also a carnivore recipe and goes further than just being low carb enough to help someone be in ketosis, so it’s actually better for many than just being healthy and keto (which it also is). Time to do some research on the science before you start giving opinions based on ignorance and misinformation.
Love your recipes. Now after following you it seems lime your wife is gaining weight. Is that because she doesn't follow correctly. Please I'm not trying to be mean just honest and wondering. I have to lose weight
Troll. Mean people suck
If you follow their stories you would know that both of them have been obese all their lives and have lost a lot of weight on keto/carnivore (plus have fixed many of their health problems). But you are more than welcomed to follow thin influencers that have never struggled with their weight
Amazing how people only see the weight you still have to lose instead of where they’ve come from. And also interesting they think they can tell what you weigh week to week through a camera. 😂
Hey Vicky! All good. I am human & weight fluctuates. I have gained a little weight but that is purely because of a change in medication & also I was very ill for two weeks with pneumonia. So my body was under alot & I gained a bit. I’ve lost all the weight & then some already within a short amount of time. I am currently on carnivore & doing good. Life happens & sometimes numbers fluctuate but we just have to go back to doing what we need to do to keep the scale going in the right direction again. Best of luck to you on your journey!
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