Grilled Haute Dog Bar

David Olson
"A Bachelor And His Grill"
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Grilled Haute Dog Bar
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According to the National Hotdog and Sausage Council (yes, there is truly a National Hotdog and Sausage Council), from Memorial Day to Labor Day, 818 hotdogs are consumed every second in the United States of America. Yes. 818. Every. Second!

Do the math. That’s one collective nation of hotdog-loving Americans feverously devouring 6.8555 billion hotdogs in span of less than 100 days. Yes, Billion! As in, 6,855,500,000.00!

Now, I’ve attended countless barbeques in my day witnessing first-hand the good, great, ugly and shamefully embarrassing of grilled franks, wieners and red hot link presentations. With Labor Day quickly approaching and the unofficial end of hotdog season lumbering around third base and barreling into home, the juncture has arrived to both tune up your dog game and throw down one last hotdog hurrah – sending this summer off in grandest of fashions.

Read onward as I leave behind the ketchup and mustard, share two of my very favorite Haute Dog recipes, and five grill master best practices – ensuring your place is once again reaffirmed in the pantheon of, “Backyard Barbeque Legends.”

  1. First and foremost, make best friends with your local butcher! Purchasing quality meats in natural casings, without the unnecessary additives, fillers, and preservatives is first step to consistent, phenomenal results – every time – and, ensuring your friends continue to accept your barbeque invitations!
  1. Always start with the end in mind. The objective of grilling hot dogs is to moderately brown and carbonize the exterior, slowly elevate the internal temperature to 170F, and ensure the delicate natural casing is not ruptured during the grilling process – delivering the perfect “snap” when bitten into – juicy and full of flavor to the very last bite!
  1. 2-zone Grilling Method: The professional cooking method to controlling direct & indirect heat application on the grate surface.

Gas:

1-burner grill – grill direct heat over the single burner, while leverage the elevated warming shelf, lined with tin foil, to remove the meat from immediate contact with the grill grates.
2-burner grill – heat the right side to medium-high and leave the left side off.
3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
4-burner grill – heat the two right zones to medium-high and leave the two left zones off.

Charcoal:

Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals onto the grill floor. Rake coals, pushing ⅔ to one side of the grill, slanting the remaining coals to the opposite side of the grill, establishing high-piled 1 hot zone and 1 cooler zone. For every hour of cooking, add a half-stack of coals.

  1. Slow and steady wins the race! Lay the dogs parallel over the indirect heat grill grates, resting between the grates, not across them. Rotate one ¼ turn every 2-3 minutes until browned on all sides. Then, move the dogs to direct heat charring the exterior, rotating ¼ turn every 60 seconds, ensuring that the casing does not rupture. Allow to rest 3-5 minutes before stuffing in a lightly toasted bun to serve.
  1. Leave the ketchup in the refrigerator. Haute dog bars are all about big, bold flavors, bright colors, thinking outside the box, putting a fresh twist on an old classic, having fun and giving your guests the option to mix and match their favorite ingredients. Your only limitation is your sense of creativity!

GRILLED HAUTE DOG BAR

The Wrigleyville

Ingredients

  • All-beef hot dogs
  • Poppy seed hot dog buns, lightly toasted over the grill
  • Sweet onions, finely diced
  • Tomatoes, sliced
  • Kosher pickle spear
  • Neon-green pickle relish
  • Sport peppers
  • Yellow mustard
  • Celery salt, to taste

Instructions

  1. Prepare the grill to medium-high, using the 2-zone grilling method. Lay the dogs parallel over the indirect heat grill grates, resting between the grates, not across them.
  2. Rotate one ¼ turn every 2-3 minutes until browned on all sides. Then, move the dogs to direct heat charring the exterior, rotating ¼ turn every 60 seconds, ensuring that the casing does not rupture.
  3. Allow to rest 3-5 minutes before stuffing and dressing the dog in a lightly toasted bun to serve.
https://www.charbroil.com/community/grilled-haute-dog-bar/
Bayou Surf and Turf Haute Dog

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Shallots, finely diced
  • 4-6 cloves garlic, minced
  • 2 cups Gulf Coast shrimp, peeled and deveined
  • 1 cup scallops, trimmed and rinsed
  • 2 cups lump crab meat
  • ¼ cup Cajun or Creole seasoning
  • 1 level teaspoon brown sugar
  • ¼ cup white table wine
  • Kosher salt and fresh ground peppercorn, to taste
  • Angus beef hotdogs
  • French rolls, sliced, lightly buttered and toasted over the grill
  • Parsley, finely chopped, to garnish

Instructions

  1. Prepare the grill to medium-high, using the 2-zone grilling method.
  2. In a cast iron sauté pan warm butter and oil over direct heat. Sauté shallots and garlic until beginning to caramelize.
  3. Add shrimp and scallops, cooking until shrimp tails just begin to curl. Toss in crab and seasonings.
  4. Pour in wine. Stir intermittently until wine is reduced. Remove from heat, season to taste and set aside.
  5. Lay the dogs parallel over the indirect heat grill grates, resting between the grates, not across them.
  6. Rotate one ¼ turn every 2-3 minutes until browned on all sides. Then, move the dogs to direct heat charring the exterior, rotating ¼ turn every 60 seconds, ensuring that the casing does not rupture.
  7. Allow to rest 3-5 minutes before stuffing in a sliced and lightly toasted French roll and dressing to the nine’s. Garnish with parsley to serve.
https://www.charbroil.com/community/grilled-haute-dog-bar/
Gold Coast Grand Coney Chili Dog

Ingredients

    For the chili:
  • 1 tablespoon olive oil
  • 4-6 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 pound lean ground beef
  • 1 large can petite diced tomatoes
  • 1 small can tomato sauce
  • 3 cup chili powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 1 tablespoon each dried oregano and thyme
  • 16oz can chili beans, drained
  • Kosher salt and fresh ground peppercorn
  • For the haute dog:
  • 2 golden Yukon potatoes, cut lengthwise into steak fries
  • Garlic powder, a pinch of sugar, Kosher salt and fresh ground peppercorn, to taste
  • All-beef Kosher Hotdogs, in the casing
  • Traditional hotdog buns, toasted over the grill
  • Red onion, diced
  • Cheddar cheese, shredded

Instructions

  1. Prepare the grill to medium-high, using the 2-zone grilling method.
  2. In a cast iron Dutch oven warm oil over direct heat. Sauté onion and garlic. Add beef and brown. Drain of excess grease.
  3. Move the pot over indirect heat grill grates, add all remaining ingredients except beans, stir to combine, cover the lid and simmer for 1 hour. Add beans and cook uncovered for final 10 -15 minutes until desired consistency achieved.
  4. Remove from heat. Extract bay leaf. Season to taste and set aside.
  5. Meanwhile, toss potatoes fries in olive oil, garlic powder, sugar, salt and pepper. Grill over direct heat grill grates, turning every 2-3 minutes until crisp, well-charred and cooked through. Set aside.
  6. At the same time, lay the dogs parallel over the indirect heat grill grates, resting between the grates, not across them. Rotate one ¼ turn every 2-3 minutes until browned on all sides. Then, move the dogs to direct heat charring the exterior, rotating ¼ turn every 60 seconds, ensuring that the casing does not rupture. Remove from the grill and allow to rest 3-5 minutes.
  7. Load the bun with the perfectly grill dog. Dress with grilled steak fries, chili, onion and shredded cheese. Serve!
https://www.charbroil.com/community/grilled-haute-dog-bar/

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