Hot Dog (or cheese)-on-a-stick

For those of you who want a taste of Cedar Point to help get you through the winter, here is a hot dog-on-a-stick recipe.

http://www.topsecretrecipes.com/recipes/hotdogst.htm

I haven't tried the recipe yet, but I'm sure it's close to those sold at Cedar Point. Adapting it to a cheese-on-a-stick reciple shouldn't be too hard. Maybe Dave can give us some cooking tips.

Gemini,

All I can tell you is that we used a pre-made batter from the comissary, but at times we had to changed the consistency of the batter, so we also ordered a sack of the mix that is used to make the batter. It's called Pronto Pups and it came in a 50 lb yellow bag that looks like a seed bag for anyone that lives on a farm would know what I am talking about. As for the cheese, if you can find some WHITE AMERICAN block cheese, cut it into about a 3 inch by 1 inch blocks and then dip it in the SAME batter as your dogs. Let them cook about 5-8 minutes and boom there ya go. A tip, let the cheese warm up so it doesnt crack when you stick it. Any other questions, give me an email. (look in the info)
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Visit Dave and Jen's Cedar Point webpage
http://www.geocities.com/SouthBeach/Palms/3997

Answers that question...

I had wondered whether Cedar Point used Pronto Pups batter. That's the same stuff that Kennywood and Camden Park and Indiana Beach use.

Personally, I like the orange cheese filling that Kennywood uses better than the white that Cedar Point uses. Sorry, Dave... :) Of course, I think the White American has a higher melting point than the orange American, which is probably why CP uses it...at Kennywood, the Cheese-On-A-Stick is usually *molten*...

--Dave Althoff, Jr.

Also remember to dry off the dog completely or you will have an expoloding dog-on-a-stick as Dave could also probably attest to...which is not a fun thing when you are looking at about 50 people in the line who all want one when half your speedsters are down and you can't get any of the dogs to set right! :(

Hey Zonethirtyfour....did you work in Foods in 1997...if so where and what position...let me know i worked in foods then as well....

I was Head Sup at the BBQ...You?

Heather,

OH YEAH forgot that. you gotta have dry weiners when you batter them or you get exploding batter!! Not a good thing. Also if your batter is too thin it will blow up.

Dave,

WEll iw ould rather them use something besides american cheese (nasty). I guess, after talking to one of my managers, that CP used to use Swiss for the phenomemenon (sp?) that we know as cheese on a stick. The goal is to get ALL the cheese melted inside without making the things look like theyve been cooked for 8 hours.

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Visit Dave and Jen's Cedar Point webpage
http://www.geocities.com/SouthBeach/Palms/3997

Also you can cook, then dip, then cook, then dip, as many times you want. I once made a fully cooked dog on a stick that was the size of a football!
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http://www.geocities.com/Pipeline/Shore/6422

Zone thirtyfour I was the head area supervisor in zone 6 that summer....and Dave...better exploding batter on your weiner than to explode the weiner itself!

hey i have cooked the weiners raw!! WE even made a magnum corndog this summer!! for anyone that is going huh.. we went over to Round-Up and got one of those Magnum dogs and coated it with batter and cooked it. A magnum dog is a footlong hotdog that is like 2 inches in diameter.

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Visit Dave and Jen's Cedar Point webpage
http://www.geocities.com/SouthBeach/Palms/3997