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Found 7 results

  1. That’s actually Triple Dogs as in: 1 Saurerkraut Dog w/ Deli Mustard, 1 Chicago Style Dog and 1 Chili Cheese Dog. (One of my favorite springtime / summertime cooks) I was busy washing the truck and working around the house all day so wanted something fast. We broke out the Kirkland all beef franks and the different kinds of fixings. Put a load of briquettes in the chimney and got them flaming hot. Poured them into my Jumbo Joe and cooked up some dogs. Here they are plated up with a Stone Brewing IPA, some potato salad and some water melon. Yum! Thanks for looking.
  2. I’ve been in a non-grilling funk but I now have a new Grillfriend who is slowly helping me get my grilling groove back on. To that end I’ve recently taken Jr. out for a couple of get to know you spins. Last week I just did a burn so I could judge the temperature swings / vent settings and season the grill grate. A few pics: Added only a few handfuls of lump. (I burned this until it was gone) I wiped down my grill grate with a light coating of grapeseed oil and lit Jr. up. Took him slowly up to 425 noting vent settings as I went and around 350 I sprayed on some more grapeseed oil. Here’s the grill grate with a decent seasoning on it now. Yesterday I did my first cook on him. Lit up a little larger load of lump this time. Once he was up to 275 I added some Kirkland all beef hotdogs. While they were cooking I got out the other ingredients. Among them was this Organic Saurerkraut I had sampled at Costco. (Good stuff) Hotdogs are done so I toasted the buns and brought everything in. Plated up a couple of Chicago dogs along with one with the saurerkraut and a Stone IPA. This was excellent!
  3. With the 4th of July coming up I decided to make 3 of my favorite dogs as practice. I started out by making up some of John’s Hot Dog Chili. Here are most of the ingredients. Ingredients: 12 oz of a beer of your choice (choices here will change the flavor of the chili) 1 lb ground beef 1 medium onion, finely chopped 1 1/4 cup ketchup 1/3 cup yellow mustard 3 teaspoons sugar 1 tablespoon apple cider vinegar 1 tablespoon salt 1 teaspoon garlic powder 1 tablespoon chili powder Browned up the meat and poured in the beer and brought it up to a boil and let it go for 15 minutes. Put in the rest of the ingredients, stirred and brought it back up to a boil. and let it go until it was at the consistency I wanted and then lower it down to a simmer and let it go for another 40 minutes. Let it go until it was at the consistency I wanted and then lowered it down to a simmer and let it go for another 40 minutes. Here’s the results. While the chili was cooking I slices up the veggies and lite up the kamado. After the chili was done I put the hot dogs on along with a bratwurst. While they were cooking I toasting up some poppy seed buns and when everything was ready, I made up the dogs and poured myself a Twisted Manzanita Rustic Horizon Red Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob and some fresh cut watermelon. I starved myself all day because I knew I was making these and they didn’t disappoint. Thanks for looking.
  4. This recipe is as fun as it is delicious. It would be ideal if you have helpers with small hands. The concept is simple- make a Chicago style hot dog but in miniature form. I used crescent roll dough but if you are real fancy, you can use puff pastry. Cut pickle spears into tiny slivers and wrap the dough around the pickle slice and mini hot dog. Brush with egg wash, and sprinkle with poppy seeds for an authentic looking bun. I have also made variations in the past sprinkling celery salt, and slathering mustard on the inside before wrapping. Although I do not have access to sport peppers, I bet they would be amazing as well Mini Chicago Dogs on parchment paper All ready to cook over raised direct at 375F Golden brown and delicious! If you are not careful, they will never make it into the house- Thanks for looking!
  5. Two things about today's cook: 1 - This was an exercise in temperature control for me. My grill tends to settle naturally around 450° which makes that temp easy to reach, and I seem to have been able to keep low temps pretty easy as well. But since re-gasketing my grill, I've had a little more trouble with fine temperature control ... so that's what today was about. 2 - The food in this cook is in no way, shape, or form healthy. It doesn't even pretend to be healthy. It's pretty much a heart-attack on a plate followed by a diabetic attack. I don't eat this way very often, but both H and I had cravings today ... so here you have it. No apologies. This is a recipe I found on Pinterest ages ago. I don't remember what website it linked to, but it intrigued me and so I tried it. You need a pack of hotdog buns, and 2 packs of hotdogs (because stupidly, you get 6 dogs to a pack, but 8 buns to a bag). Spread mayo in each bun (really, don't skip this step - it helps keep the buns from getting overly soggy and adds great flavor). Spread a spoonful of sweet relish in the bottom of each bun. Add the hot dog. Top with chili, cheese, and onions. Put it all in a 9x13 pan and cover it with foil. I used some of the Man Cave Chili that I made and froze a few weeks ago: And packed them in - the ones on the left have onion and the ones on the right don't, since H isn't a big onion fan. Bake at 375° covered in foil for 45 mins, then uncover and let the top crisp up for another 15 mins. And then serve: I can eat about 1 and maybe a half before I'm full. I gotta say this is the first time I've used the Man Cave Chili and it's fantastic!!
  6. This made a great and quick dinner. I used Kirkland beef hot dogs from Costco (their brand) as they are not too salty and thus take a rub very well. Spiral cut the hot dogs (search web for info on how to do it)... basically insert a skewer through the middle of hot dog length wise. Cut at 45 degree angle through to skewer while rolling hot dog away from you on cutting board .. remove skewer. Added my favorite rub getting it into the spiral cuts also, Be careful not to break the dogs. The spirals will open up during the cooking process. You can fix ahead and let season in the fridge -- or not. Cooked at 250 or so for about an hour. I used a heavy smoke of hickory and cherry due to the short smoking time. 15 to 20 minutes before end of cook, I basted some of them with Sweet Baby Ray's getting it down into the spirals. Some are just naked with rub only. They can be served on a bun with your favorite toppings and condiments or they also work well to serve without a bun - as they have a great visual impact. Enjoy!
  7. I asked my wife what she wanted me to cook up. She said a traditional 4th of July for her would be Hot Dogs, Corn of the Cob, Potato Salad & Watermelon so I made it so. (I added ABT’s) I set up a Hot Dog Bar so everyone could try Hot Dog styles from around the country. (I did 4 different styles: New York, Chicago, Texas State Fair and Pinks from L.A.) This way everyone can make them exactly how they want them. I included John's Hot Dog Chili, Cheese, Onion, Grilled Onion Relish, Green Bell Pepper, Sauerkraut, Pickle, Tomato Wedges, Relish, Mustard & Catsup. Here are the pics of making John’s Hot Dog Chili (See John’s recipe in the Recipe section) While that was cooking I made some ABT’s (This time with Shrimp) Here are the details & pics of making the Grilled Onion Relish 1 medium Onion sliced ¼” thick. 1 pinch of Cinnamon (just a pinch) ¼ cup of Catsup. Salt & Pepper to taste. Brown the Onions Add the Cinnamon, Catsup & S&P and continue to grill for 5 minutes. Now the Green Bell Pepper. Started out cooking the ABT’s Added everything thing else Hot Dog Bar (Chili is just a little out of the pic) My Girl Lacy trying not to be a Hot Dog. Sampler Plate Yankee Doodle Dandy! http://i71.photobucket.com/albums/i141/spmccord/Fireworks.gif
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