Cook: Simmer in beer with onions and maybe peppers, then a brief sear over the coals. Optionally (as in, if I remember) a pinch or two of caraway seeds.
Brand: Johnsonville (Publix's are too mild...not enough seasoning)
Eat: With chow-chow or Vidalia onion relish and deli-style mustard. The dark gold stuff with seeds in.
Having plenty of leftover Hot Dog Chili from Friday I decided to remake all 3 of my favorite dogs. The first time I made them, the buns were huge and came apart as I was plating them up. (That’s why you couldn’t see the dog in two of them)
I started out by making up some Cherry Dump Cake Cobbler. Here are the ingredients.
Buttered up my Dutch Over and dumped in the cherry filling and cake mix.
I leveled it out some and then sprinkled on some cinnamon and brown sugar.
I then thinly sliced a stick of butter and placed it on top.
I put in in my preheated, to 325, kamado for 35 minutes covered and 5 minutes uncovered. Here it is done.
I then put on some hot dogs and 1 brat.
While they were cooking we heated up the chili and got out all the condiments. Turned the dogs.
While they were finishing cooking I got out the sesame seed buns and when everything was ready, I made up the dogs and poured myself a Modern Times Blazing World Hoppy Dank Amber 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, some fresh cut watermelon and cherry cobbler a la mode.
I starved myself all day because I knew I was making these and they again didn’t disappoint.
Thanks for looking.
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.
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.
So I tried a minor permutation of my first brats cook.
Like previously, I started by braising the brats in beer for 30 minutes:
I wanted to see if caramelizing the peppers & onions had an impact, so when I took the brats out to mark them up on the grill, I drained the beer from the skillet, added some olive oil to the onions & peppers, and continued cooking them while the brats grilled.
Here's how they looked off the grill:
While I thought this method was slightly more appealing visually, I think the first cook actually tasted slightly better so I won't do this technique again. Next I think I'll experiment cooking direct, and/or adding some cheese.