Food & Drink

Brian Poe's badass creation for the Search for the Most America-est Hot Dog needs your vote

Brian Poe's wild boar bacon venison hot dog
Dave Baldwin

If you, like the Founding Fathers, believe that America is about hot dogs and wild boars and deer and m-fing potato skins, you have a responsibility to yourself and your country's future to vote for Chef Brian Poe (Tip Tap Room, Poe's Kitchen at the Rattlesnake) and his fantastic creation, the All-American Buck Hunter, in our Search for the Most America-est Hot Dog. But, if you'd first like to see how to make the MOST AMERICA-EST HOT DOG EVER INVOLVING POTATO SKINS, well, scroll down.

Venison dogs on the grill
Dave Baldwin

No doubt after taking down and field dressing the buck himself, Poe seasons the fresh venison dogs and fires up the grill.

Slathering hot dog bun with a honey Dijon mustard at The Tip Tap Room
Dave Baldwin

Don't forget to toast your buns. Ever. Once toasted, though, they're slathered with a honey Dijon mustard and a basil/lime ketchup.

Black truffle, chervil & onion slaw at the Tip Tap Room
Dave Baldwin

Now he mixes up a black truffle, chervil & onion slaw very, very quickly. So quickly, in fact, it almost couldn't be captured by the naked eye.

Deep fryer working at the The Tip Tap Room
Dave Baldwin

When the deep fryer is gurgling, you know good things are happening.

Plate of wild boar bacon at The Tip Tap Room
Dave Baldwin

Assuming deer dogs on their own aren't exotic enough for you, Poe ups the ante by sauteéing this alluring plate of wild boar bacon...

Serrano chili tomato relish at The Tip Tap Room
Dave Baldwin

... which he then generously mixes with a serrano chili/tomato relish.

Applying wild boar bacon & Serrano chili to the venison dogs
Dave Baldwin

And applies in a heavy dose atop the dogs, which already boast a solid layer of the aforementioned speedily mixed slaw. Think that's all? Guess again. While you were contemplating the answer to that question, Poe was adding freshly chopped jalapeños and truffle shavings!

Dusting potato skins with salt and dehydrated blue cheese at The Tip Tap Room
Dave Baldwin

Rounding the final turn, Poe dusts the potato skins with salt and dehydrated blue cheese...

Piling potato skins a top the deer dogs at The Tip Tap Room
Dave Baldwin

… and then uses them to build a giant mountain, the top of which he finishes with a sprig of parsley.

Brian Poe and his wild boar bacon venison hot dog
Dave Baldwin

Ladies and gentlemen, there you have it: Chef Brian Poe and the most patriotic wild boar bacon/venison dog you've ever tried to eat while humming the national anthem. Fifteen others from across the country are trying to compete with this, so you should probably check theirs out, too. Then vote for this one.