By DFW Food Truck Foodie DFWFoodTruckfoodie.com
Posted 9:03am on Sunday, Jul. 22, 2012
Friday, I had the honor of being one of the judges of the Go Texan Food Truck Competition, sponsored by the Texas Department of Agriculture. The competition was held at the Cowtown Chow Down in Fort Worth, with six trucks participating and showing how they used Texas grown produce to create fresh, tasty food. Each dish was ranked on a scale of 1-5 in the areas of: use of Texas products; appearance; and taste. Judges were Ryan of the blog Funkytown Foods, Steve Wilson, DFW.com's The Weekend Chef, Francie Cooper from Tarrant Area Food Bank, me, the DFW Food Truck Foodie, Meghan Scott of dfw.com and former NBC-5 anchor Jane McGarry.
Read the entire article at http://www.dfw.com
DFW Food Truck Foodie
Tuesday, November 8, 2011
Truck Talk Tuesday: Sassy's Hot Dogs
One of the things I have enjoyed most about the food trucks is meeting people, not only the other customers but those who are bringing the trucks to life each day. These men and women are incredibly passionate about what they are doing and the food they are serving. I was also noticing that they all had a story of how their truck came about and how their life evolved in to being a part of one of the fastest growing small business concepts, not only in DFW but in the US. Each week I will share these stories in “Truck Talk Tuesday”. This week, we meet Garland & Shiow Fen Geeslin from Sassy’s Hot Dogs in Fort Worth.... How did you come up with the name for your truck? Sassy Hot Dogs: Wow! I must have written down over a thousand names. I was sitting on a park bench one day. Talking to a gentleman, and if you know me, I am always cracking a joke or making someone laugh, There was a dog on a leash that came up and he was jumping for joy that I wanted to pet it. And so I did along with many wet licks... I noticed the tag. Name, Sassy, I thought for a moment and went on about my way. The more I thought about it the more I liked it. I am always clowning around and Sassy Hot Dogs just fit! I said that's it.
Read More Truck Talk with Sassy Hot Dogs: dfwfoodtruckfoodie.com
It’s no surprise that a food truck would get the nod for best hot dog, because food trucks are everywhere, and the totally tubular frankenmeats are probably best associated with street-side carts. But where your ordinary cart offers a few types of dogs/brats/sausages next to buckets of sauerkraut and a couple of mustard bottles, Sassy’s menu is a riot of variety and colorful takes on everyone’s favorite competitive-eating item. There’s the awesomely gluttonous WTF (Wrap That Frank, a deep-fried flour tortilla packed with two dogs and a fried egg) and the Texas Jane (a quarter-pound beef frank with bacon slices and pastrami). Not to mention to eyebrow-raising inventions like the Pot Head Dog (a quarter-pound frank topped with pulled pork and potato chips) and the chili-and-tamale garnished PMS Dog. If you haven’t slipped into a coma after finishing off one of these monsters, try the fried marshmallows.
Read more at: www.fwweekly.com/
Forth Worth Weekly
Wednesday, 07 December 2011 09:14 Chow, Baby
"In my mind, there are two establishments at the top of the local hot dog heap, and both are food trucks. Sassy Hot Dogs (700 Carroll St.) features a re-imagined take on the classic ballpark fare called the BS Dog ($2.99), a jalapeño sausage inside a fresh-baked French bun loaded with pepper jack cheese, grilled onions, pickled jalapeños, and a raspberry-and-pepper barbecue sauce. The BS seemed more like a gourmand’s barbecue experiment than a traditional dog. It was delicious, and the sweetness of the sauce balanced the jalapeño nicely.
Full article can be viewed at http://www.fwweekly.com
Honestly, I can say that today I tried the most radical version of a hot dog that I have ever consumed. The Chopper from Sassy Hot Dogs. In all seriousness, I don’t even know how Goose, the truck operator, even comes up with some of the items he has on the menu. I can’t wait to tell you about it, but, first things first.
Disclaimer: After eating a hot dog from Sassy Hot Dogs, I think you will be hard pressed to ever look the same way at an ole fashioned mustard and onion hot dog again. Consider yourself warned.
After tweeting that I was about to head over to the Cowtown Chow Down during my lunchbreak, I quickly got a reply from Goose, simply saying “Bring it on, Funkytown Foods“. So, I sauntered over to the park by myself, eager to try this place (or truck) out.
Upon arrival, I stared at the menu for a couple of moments, I fixated on the #3 best seller in the young month of July, The Chopper. Although it was tough to pass up the WTF, the PHD, the Mexican, and the Flying Elvis, my eyes lit up when I read:
The Chopper: A 1/4 pound hot dog topped with smoked chopped brisket, chopped white onions, grilled onions, diced kosher pickle, and BBQ sauce
Read More at: funkytownfoods.com
Not all fats are created equal. Scientists have known since the 1950s that replacing saturated fats with unsaturated ones can have profound health benefits. Diets that are high in solid fats, such as butter and animal fat, lead to elevated risks of cardiovascular disease and high cholesterol. But it has been difficult to phase out saturated fats—not only are they are delicious, they are also important components of a food's structure. Without saturated fat, ice creams are just sugary liquids and a hot dog has the consistency of a pet’s chew toy.
Scientists learned that lesson the hard way in 2009, when they tried replacing frankfurters' saturated fats with oils, which are healthier than solid fats. "If you try it with just oil, the frankfurters have a very tough, leathery property," says Alejandro Marangoni, who studies food and soft materials science at the University of Guelph in Canada.
To read the entire article go to www.huffingtonpost.com
When I think of hot dogs, ballparks, cookouts, college comes to mind. Wipe all that out of your head and think, gourmet, large hot dogs made with love and flavors/toppings/techniques like no other. Think Sassy’s Hot Dog! Sassy’s Hot Dog is a food truck out of Ft. Worth. We met with the Chef/Owner, Goose (Garland) Geeslin and his lovely wife, Shiow-fen . Right when you start talking with Goose, you think you’ve known him for years. Born and raised the Ft. Worth area, you can tell his Texas charm, kindness and open arms help him with his returning customers and those who are new to his greatness of a gourmet hot dog.
Goose first made the WTF (Wrap That Frank), 2 pounds of pleasure…and seriously, 2 pounds of pleasure. This WTF had everything but the kitchen sink…and if it had the kitchen sink, it would have been scrumptious. It has 11 ingredients, everything from a fried egg, to homemade chili, to cheese, to all beef frank, to onions, etc. Do you have the guts to try it? Believe, you should. It comes on a bed of homemade potato fries and is just amazing. Can’t have a gourmet dog without it being a Chicago Style dog. The bun itself is making my mouth water thinking about it. Goose gets these each day fresh from a local bakery.
Read more: Sassy Hot Dogs Review jackontheweb.radio.com
Not long ago, most food trailers were dismissed as roach coaches by the general public, and seemed to park only at construction sites and in poorer neighborhoods. Nowadays, trucks and trailers are producing upscale fare that many restaurants would be proud to feature on their menus. And they are popping up all over the place, like a gourmand's whack-a-mole fantasy.
In just the past year, a handful of trucks have emerged on the forefront of the trend in Cowtown: Salsa Limón on Berry Street, The Wiener Man and Taco Heads in the West Seventh Street corridor, the two Yum-Yum! trucks stationed downtown, the Yes! Taco truck in Near Southside, and the Trough Burger Wagon in the West Seventh area, just to name a few, have all staked out semipermanent turf.
Others, such as Chef Point on Wheels, Il Cane Rosso, Sassy Hot Dogs, Holy Smoke BBQ and Red Jett Sweets, have a more nomadic existence. There are plenty of other trucks on the horizon, including So Cal Tacos.
I sought to understand what a typical day in the life of one of these mobile kitchens is like. How do they prepare for service? How can the staff withstand the heat? Where do they go to the bathroom? What would inspire someone to open a trailer/truck? How do they deal with all of those drunks? Read more at www.star-telegram.com
Confession time: Hot dogs are my guilty pleasure. I know, I know they have a reputation of being unhealthy and just all around yucky; but every now and then, I just want to relive the carefree days of youth and just eat something because I want to. This weekend had one of those days. Once I found out that July was National Hot Dog Month, it just seemed like I would not be acknowledging my guilty pleasure if I didn't have a hot dog. I mean the month was almost over, I had to do my part, right?
So, off I went to far south Fort Worth to visit Sassy Hot Dogs.
These aren't your corner fast food restaurant dogs, at all. You want Chicago dogs? They have them. You want New York dogs? You want Mexican dogs? They have them. You want plain wiener in a bun? They have them.
First up, the Chili Cheese Dog. So much to say about this dog ... first, the bun. An unbelievably fresh, soft bun. Amazingly soft yet it held the dog together without getting soggy. Then the wiener: 100% all beef, none of those scary by-products, it actually tasted like real meat. But the star of this dog was the chili. Homemade, real beef chili. Honestly, I would love to have another bowl of just the chili. A knife and fork are included; you aren't picking this dog up with your hands. At least not without a bib.
Thanks Sassy, I will be back soon!
Full article can be viewed at www.pegasusnews.com
By Bailey Shiffler Special to the Star-Telegram
With spring's warm breezes on the way and pitchers on the mound in training, our thoughts turn to hot dogs -- whether throwing one on the grill at home or chowing on a ballpark frank in the stands. Wave goodbye to the days when a microwaved weenie with a dollop of mustard on a bready bun would suffice, and say hello to the haute dog revolution. Garland Geeslin, owner of Sassy Hot Dogs, was inspired to open his wacky hot dog truck in Fort Worth after a traumatic hot dog incident. Hungry for a late lunch, Geeslin recalls stopping at the nearest gas station and purchasing one of its few lunch offerings: a hot dog. It only took one bite for Geeslin to notice that the stale, roller-grilled dog was covered in green mold. "It's an American icon, and it's one of the most abused foods in the country," Geeslin says. He went home and immediately started discussing his concept for a hot dogs-done-right food truck with his restaurateur wife...Geeslin suggests using fresh-baked bread, rather than the buns that come pre-split in a bag. One of Geeslin's menu items incorporates crumbled potato chips that add an awesome crunch, and prove that you really can put almost anything on a hot dog. Read more at: www.star-telegram.com
Sassy Hot Dogs food truck redefines the traditional hot dog
By Andrea Masenda of TCU 360 Associate Editor
Posted June 7, 2012 / Updated 12:54 PM June 7, 2012
Sassy Hot Dog’s gourmet hot dog stand found a new home with its grand opening in Cow Town Chow Down food park last month in Fort Worth. The hot dog delicacy stand is in its third year of operation after Fort Worth native Garland Geeslin compiled a strictly trial and error menu by “going through the produce aisle and grabbing everything possible,” Geeslin said. Geeslin’s menu is not limited to hot dogs and also houses specialty burgers and “sassy tacos” among various other greasy delights, but with dogs garnished in barbequed pulled pork and grilled onions, it can be hard for one to focus on anything else. For my first visit to Sassy Hot Dogs, I decided the best idea would be the biggest idea. I sat aside my dietary integrity the moment I laid eyes on one of the sassiest specialties. That would be the “Wrap That Frank,” which is most commonly referred to as the “WTF” for less politically correct reasons, I would assume. The WTF is described on the menu as being “two pounds of pleasure,” but after my experience with the sassy pile of hardy proteins and cheeses I for one can vouch that the “WTF” is so much more than that.
Read this article at www.tcu360.com
DFW Food Truck Foodie
Food Truck Foodie
Fort Worth Weekly
Fort Worth Weekly 12/7/11
Fort Worth Top Chef
Funky Town Foods
Hover mouse over text link story will appear to right
Site Design by Web Designs On A Dime
Sassy Hot Dogs © Copy Right 2013 ~ All Rights Reserved