The trick is to smoke the meat and not make the meat smoke

CHICAGO-STYLE HOT DOGS II

  Date: July 02, 2016
  Favorite: Hot Dogs
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Info
It was July 4th weekend and I had planned on serving CLOSE TO KATZ’s PASTRAMI from the newly released Meathead cookbook on Saturday. Events prevented me from smoking the beef brisket on Friday so I needed something quick to make for Saturday. The Meathead cookbook came to the rescue again, giving a shout out too great regional hot dogs including this dog. I checked Meathead’s website AmazingRibs.com and found this recipe for Chicago Style Hotdogs. The cooking was easy, the majority of the prep work was getting the various condiments ready. The dogs were cooked on the grill raised direct, the buns were steamed using the microwave and once this was done the toppings were what made this dog special. I will let the pictures tell the rest of the story. The end result was an amazing dog combining sweet & spicy in a great mixing of contrasting and complimentary flavors.
Recipe Source:
Grill:
Alt image
Big Green Egg

Raised Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Rig Extender
  • CGS- Sliding D Grid
  • Big Green Egg Lump Charcoal