HOT DOG WARS



HOTDOG WARS


WILL ANYONE EVER BEAT THE BIGGLY MOUTH?

👺 Joey “Jaws” Chestnut ate 71 wieners and buns to secure his 12th title at Nathan’s Famous annual July Fourth hot dog eating contest on Thursday, just a few hot dogs shy of breaking the record he set last year.

In front of a crowd of fans and facing 17 opponents, the California native far exceeded his nearest competitors, but didn’t quite make or pass the 74-dog mark he reached in 2018.  

When asked how he felt after the contest, Chestnut, 35, said, “I feel like I should eat a couple more”.  What a champ, I’d like to know the name of his gastroentonologist and his plumber he uses…

😇  HOTDOG WARS -  On our website for food at aljacobskitchen.com … We are just engaged in testing for HOTDOG WARS.   We have endorsed Hebrew National as the Chef Jacobs Hotdog of choice,  because it contains no strange chemistry        (Note:  it is not used by Nathan’s, they got a deal by a different supplier ).  

Hebrew National is certified 100% Kosher meaning the meat used from the cows is cut according to stringent rules of slaughter, inspection and subject to KASHRUTH law and prohibits parts of the cow like it’s rump, ass, tail, legs, head, teats, ears, nothing basically south of the last rib and only the brisket forward of the first rib. 


MEAT COWS ARE SECTIONED FOR VARIOUS USES


THERE ARE SEVERAL POINTS OF INFORMATION HERE

  • Steak burgers are a trademarked name for a hamburger that owes its name to founder Gus Belt’s practice of grinding round, sirloin and T-bone steaks (there is also a T-Bone pot roast cut)  into burgers in full view of customers.  Smart, he was a showman, took the rib-side, the upper ass or the rump and the lower ass, or the round.   
  • Basically just take the left side of the NO’s shown below and that a Steakburger.
  • The T-Bone with waste from the bone gets thrown in. Most folks don’t know one cut of meat from another so it looked like they were getting top notch burger meat.  You were and still are getting (Pun) the Bullshitted end of the meat.
  • Today it takes a lot more parts to feed those machines that Steak and Shake uses to make the  “hockey pucks” they form for shipping.   Basically cheaper cuts to feed an operation this size with 400 locations and strict company policies can’t do that today so maybe the mix has expanded...
  • Even butcher shops, standalone, if you can find one, or chain stores like Sam’s cut behind glass for reasons of cleanliness and sanitorial concerns.  But you never see the whole operation.   And there is the question of  round and sirloin being the caboose of the cow train. Thats what get put into Steak and Shake “Steak burgers”. 
  • Steak burgers implying that steak only is used in their burger.  True it is steak if it came from slabs of beef and then ground.  But there are parts far more expensive in a cow that we associate with quality cuts.  (SEE BURGER WARS)
  • Great marketing, they have been doing it for years and the public doesn’t know the difference.  Just like the voting booth, most vote by name recognition, not the quality of the public servant running for office.  Both are lies and liars.


HEBREW NATIONAL ONLY USES THESE CUTS IN WHITE - NO EXCEPTIONS ALLOWED


BASICALLY A GOOD STEAK IN AN EASY TO COOK PACKAGE