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

CREOLE HOT DOGS & RICE

  Date: July 21, 2010
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I was looking for something different to make in honor of July 21st being National Hot Dog Day. I found this recipe online at ask.com and while it was intended for indoor cooking, grilled is always better. In fact I made the entire dish out at the grill. It started with sauteing diced bacon and while this was happening I also started grilling the dogs and some Texas Toast. When the bacon is done, it is removed with a slotted spoon so the bacon fat remains behind for sauteing the onion & garlic. After the hotdogs are done, they are sliced & set aside with the cooling bacon. The cajun spice and the rice goes in next and cooks for a minute or so. The tomatoes are added in next, followed by the sliced hotdogs & diced bacon. This all cooks for 5 minutes and it is done except for some chopped fresh basil which goes in as the dish is served. It was a tasty blend that was stealth spicy: After the first bite you are thinking this isn’t very spicy and by the third bite you are reaching for a cold drink. This one is a keeper for sure.
Recipe Source:
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about.com

about.com Website:

CREOLE HOT DOGS & RICE

Read the Picture Entry for changes I made to the recipe to adapt for grilling
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 10” Saute Pan