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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Related Blog Entries:
Recipe Source:
Alt image
Americas Hometown Favorites

Williams-Sonoma On the Grill:

Chicago-Style Hot Dog - Page 116
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs