Chef Cristobal Vazquez, executive chef at the Texas Rangers' Rangers Ballpark in Arlington, Tex., gives viewers a peek into the kitchen to see how the infamous Boomstick hot dog is made. The 24-inch dog typically weighs between two and a half and three pounds and will set diners back $26.
Making a 'Boomstick' Hot Dog
Chef Cristobal Vazquez, executive chef at the Texas Rangers' Rangers Ballpark in Arlington, Tex., gives viewers a peek into the kitchen to see how the infamous Boomstick hot dog is made. The 24-inch dog typically weighs between two and a half and three pounds and will set diners back $26.
Apr 2, 2013
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