recipe
Grilled Haute Dog Bar
5.0

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 hotd...

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Ingredients
The Wrigleyville
 
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
Bayou Surf and Turf Haute Dog
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
1/4
cup Cajun or Creole seasoning
1
level teaspoon brown sugar
1/4
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
Gold Coast Grand Coney Chili 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
Gold Coast Grand Coney 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
1
16 ounce can chili beans, drained
 
Kosher salt and fresh ground peppercorn
Directions
1

For the Wrigleyville: 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. 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 and dressing the dog in a lightly toasted bun to serve.

2

For the Bayou Surf and Turf Haute Dog: Prepare the grill to medium-high, using the 2-zone grilling method.
In a cast iron sauté pan warm butter and oil over direct heat. Sauté shallots and garlic until beginning to caramelize. Add shrimp and scallops, cooking until shrimp tails just begin to curl. Toss in crab and seasonings. Pour in wine. Stir intermittently until wine is reduced. Remove from heat, season to taste and set aside.

3

For the Gold Coast Grand Coney Chili Dog: Prepare the grill to medium-high, using the 2-zone grilling method. In a cast iron Dutch oven warm oil over direct heat. Sauté onion and garlic. Add beef and brown. Drain of excess grease. 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.
Remove from heat. Extract bay leaf. Season to taste and set aside.

4

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.

5

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.

6

Load the bun with the perfectly grill dog. Dress with grilled steak fries, chili, onion and shredded cheese. Serve!

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