transform the humble hot dog
Smoke, fat, char, and a textured crisp. Sweet and tangy pickled red onion. The warm heat of a pickled jalapeno balances with the rich and slightly sour New York cheddar. Lay this on top of a potato roll that has been fashioned as a piece of grilled garlic bread and now the humble hot dog has transcended into a symphony of flavor and texture. A new favorite of mine.
key steps:
Spiral cut your dogs before grilling. This allows them to spit out some of the flavorless fat and allows for better crisp and infusion of smoke flavor. It also allows the dog to better grip the toppings when it comes time to put everything together.
Pickle your own onions and jalapenos. It takes five minutes and is a great kitchen trick to keep in your back pocket.
Drizzle your potato rolls with olive oil, garlic powder, and salt. Then grill both sides for a minute or so each.
Leave ketchup, mustard, and BBQ sauce on the table for people to use how they please.
pair with: an ice cold lager or pilsner, any sparkling white or rose, or if you’re feeling sassy, a spicy margarita.