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

PIGS IN A BLANKET

  Date: September 28, 2010
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Info
I made this recipe on a spur of the moment whim. As a kid I used to like wiener wraps: Hot dogs with a slit for little strips of cheese wrapped in a triangular piece of crescent roll dough and baked in the oven. I wanted to make an grown up version of this. I wanted to use chili, which meant using two pieces of crescent roll dough so the two triangles formed a larger rectangle and make a wrap big enough to enclose and seal off the entire hot dog. As a friend pointed out more like a hot dog calzone. Next I also wanted mustard and a whole slice of cheese, not slivers. Lastly I wanted to grill the hotdogs. The plan was to have everything else ready to go prior to grilling the dogs. I would grill the dogs long enough to get some decent grill marks, but not as long as I normally do. Then I would pull the dogs and wrap them in the dough with all the fixings and return them to the grill where they would finish indirectly. The pictures tell the rest of the story.
Recipe Source:
Alt image
GS Website

My Own Conncoction:

No formal recipe
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

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