Seattle Dog

Seattle Dog

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The Seattle Dog is a unique twist on a classic hot dog, infused with robust flavors and a creamy topping. Start by turning on the Yoder Smokers YS640s Pellet Grill to run the fans without igniting it. Fill an A-MAZE-N Tube Smoker with pellets, place it on the bottom grate, and light it with a propane torch. Season a block of room-temperature cream cheese with Yoder Smokers Beef Rub and place it on a FrogMat on the smoker's second shelf, away from the smoke tube. Cold smoke the cream cheese for about two hours. After smoking, mix the cream cheese with Kozlik's Dijon Classique mustard and let it sit at room temperature. Preheat the grill to 450ºF with the diffuser removed and GrillGrates installed. Heat a Lodge 10” Steel Skillet on the GrillGrates, then melt butter with Colonial Chile Oil. Add sliced onions, season with Jacobsen Salt Co. Black Garlic Sea Salt, and cook until softened and browned at the edges. Score the beef hot dogs in a crosshatch pattern, grill them over direct heat until browned, and warm through. In a separate skillet, melt butter and toast the buns. To assemble, spread the smoked cream cheese mixture on the toasted buns, add the hot dogs, top with griddled onions, sliced jalapeños, and finish with Heat Maverick’s Anti Gravity Hot Sauce. Enjoy this flavorful and spicy Seattle Dog!

 

 

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