Lumb’s* Beer-Steamed Hot Dogs
- 1 can Budweiser
- 2 can water
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp caraway seeds
- ¼ onion chopped
- Vienna sausage
- additional beer for grilling
- 1 cup Sauerkraut
- ¼ cup sherry dry
- hot dog buns
- brown mustard
Empty beer can into a medium-sized pot. Refill the can with water twice and add to the pot. Add sugar, garlic powder, caraway seeds, and onion. Bring to a boil. Add however many hot dogs you plan to make. Reduce heat and simmer for 15 minutes.
While waiting for hot dogs to cook, sauté sauerkraut in sherry until sherry is absorbed. Keep sauerkraut warm.
When the hot dogs are almost done steaming, heat a pan until hot. Remove the hot dogs from the pot and immediately place them in the pan. Pour some beer over the hot dogs in a pan and quickly grill them for a minute.
Gently toast in a 180° C oven until buns are warmed through and lightly crispy, about 5 minutes. To keep the buns from getting too crunchy or hard after toasting, place them in a nice basket with a towel over them or wrap them in tinfoil. you can toast 30 minutes ahead of time.
Put each hot dog in a bun, top with sauerkraut and add brown mustard.
* Info from Wikipedia: Lum’s was an American family restaurant chain based in Florida with additional locations in several states. It was founded in 1956 in Miami Beach, Florida by Stuart and Clifford S. Perlman when they purchased Lum’s hot dog stand for $10,000. Over the next few years, the Perlman brothers opened three additional Lum’s restaurants, for a total of four by 1961.
Clifford Perlman, in addition to owning Lum’s, had been serving as the president of Southern Wood Industries, Inc., resigned that position to work full-time for Lum’s. Under the brothers, Lum’s began aggressively expanding and franchising; the signature item was hot dogs steamed in beer. In 1969, Lum’s, Inc. was admitted to the New York Stock Exchange.
Lum’s, Inc. purchased Caesars Palace for $60 million in 1969. At that time, Caesars was a 500-room hotel-casino on the Las Vegas strip. The food operations of Lum’s, Inc. were sold in 1971 to John Y. Brown, then chairman of Kentucky Fried Chicken along with a group of investors. At the time of sale, the company owned and franchised 400 stores in the continental US, Hawaii, Puerto Rico, and Europe.
Brown sought to improve the menu, and searched America for “the perfect hamburger”. In 1971, Brown bought Ollie Gleichenhaus’s “Ollie Burger” recipe for $1 million (equivalent to $6,691,044 in 2021), along with stock in the new company and a ten-year contract for $50,000 a year to appear as the official spokesperson of the Ollieburger on behalf of Lum’s.
In 1978, Wienerwald Holdings, A.G., a Swiss holding company and parent of the Wienerwald restaurant chain, under the direction of Friedrich Jahn, purchased the 273 restaurant chain from Brown. Wienerwald had overextended itself and was forced to file for bankruptcy in 1982. Two Jahn-controlled Lum’s franchises were also forced to close all of their 70 Lum’s locations and file for bankruptcy.
The original Lum’s location closed in 1983. For a time, there was only one Lum’s operating, in Bellevue, Nebraska. In 2010 a Lum’s opened in Seekonk, Massachusetts, but later closed, leaving the Nebraska restaurant as the sole location. The Bellevue location closed on May 28, 2017.
The Miami Beach location was still open around 1998.
Lum’s makes a cameo appearance in Martin Scorsese’s 2019 film The Irishman.
Recipe and photo by https://vinepair.com/articles/beer-steamed-hot-dog-recipe/
Published: October 22, 2021