The trick is to smoke the meat and not make the meat smoke
CHICAGO-STYLE HOT DOGS
Date:December 29, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Chicago-Style Hot Dogs
The night before the beer mustard was started by mixing ale, vinegar & mustard seed. It is in the foreground bowl
The next step was to toast some mustard seeds
The mustard seeds were done when they began to give off an aromatic odor & the seeds begin to pop
The toasted mustard seed were allowed to cool & were mixed in with the liquid from the night before, sugar and egg
The sauce was stirred constantly until it came to a boil. The finished mustard was quite spicy
Here the hot dogs & buttered buns are ready to grill. Due to the extreme cold & windchill there are no on the grill pictures.
The condiments were diced onion & tomato, banana peppers, relish, beer mustard & sliced mini dill pickles
The dogs go on the buns followed by some celery salt & the beer mustard
The relish was next
The sliced dill pickles were added
Next was the diced onion & tomato
Last came the banana peppers
These hot dogs were not subtle, they were hot and spicy & an explosion of flavors
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I was given a new Williams Sonoma cookbook called On the Grill for Christmas and this is the first recipe I’ve made from it. The hot dog was fairly straight forward, but it was all of the wonderful toppings, including a made from scratch beer mustard that intrigued me. The beer mustard blended a dark ale with mustard powder and vinegar which was cured overnight. In the morning the this mix was boiled together with egg,sugar and toasted mustard seed. The other toppings for the hot dogs were relish, mini dill pickles, diced onion & tomato, banana peppers & celery salt. The conditions for making these dogs couldn’t have been much worse: After dark with single digit air temps and wind gusts up to 40 mph resulting in way below zero wind chills. The conditions also explain the lack of on the grill pictures. I didn’t want to let out any heat while cooking. The dogs actually cooked up in the normal amount of time, I just lit more burners to give me a cushion against the wind gusts. The hot dogs were well worth the effort. The beer mustard was quite spicy and the other toppings made for a hot dog whose taste I won’t soon forget.