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

PAM'S PIZZA DOGS

  Date: December 09, 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: Click HERE to jump to additional Info about this recipe.

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

Info
This recipe from the Great American Hot Dog Book hails from Chattanooga, TN. It is a dog for when you want hot dogs and a pizza. The dogs and buns are grilled, after which the buns receive some pizza ingredients which get a quick trip to the broiler. When the buns are out of the broiler, the cooked hot dog goes on next and gets topped with warmed marinara sauce. These were a messy dog to eat, but it is worth rolling up your sleeves and getting messy.
Recipe Source:
Alt image
Americas Hometown Favorites

The Great American Hot Dog Book:

The Pam’s Pizza Dogs - Page 80
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

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