The trick is to smoke the meat and not make the meat smoke
Date:July 02, 2010 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.
The chili used ground beef, finely diced onions & garlic, tomato paste, chili & mustard powder, & cayenne pepper
After the ground beef was browned, the onion & garlic were added.
Once the onions & garlic were softened the remaining ingredients were added & brought to a boil
After the chili came to a boil, the heat was reduced to a slow simmer and most of the liquid had been absorbed by 15 minutes
After the chili was ready it was out to the grill for the hot dogs, rolls & corn
One of the advantages of having a six burner grill is having plenty of real estate so nothing was crowded here
The buns were toasted for less than a minute & the corn & dogs are almost finished
Everything is on the table & looked & smelled so good that I really wanted to skip the photos.
The grilled corn was excellent for this time of the year. The Nathan’s hot dogs were tasty & a good match for the spicy chili
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I wanted to make some hot dogs for 4th of July weekend, but not just typical hot dogs. I was looking through several cookbooks and spotted this recipe from Cuisine Grilling magazine and it looked perfect. The hot dogs were topped with a quick cook chili and a cole slaw which I elected not to do. The chili alone looked great, some basic ingredients and a quick cook. While New England style hot dog rolls are my favorite type roll, I used a traditional hot dog roll which seems to hold more toppings. I wanted to maximize the amount of chili I could get on this dog. The chili dogs were served together with some grilled corn which takes exactly the same amount of time to cook as hot dogs. With that great combo the 4th of July weekend was off to a great start.