Pickle Cheese Crisp Smoked Hot Dogs
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
Makes 5 hot dogs
Prep Time:
15 min
Cook Time:
25 min
Take your hot dogs to the next level with this recipe for Pickle Cheese Crisp Smoked Hot Dogs! Smoked and grilled all beef hot dogs with a crispy cheese skirt with pickles, tangy, creamy slaw, toasted brioche bun and topped with hand cut chips. The smokey hot dog, cool slaw and crispy chips make for the best bite, plus, it's such a fun and easy recipe too! Don't have boring hot dogs this summer, have hot dogs on the Alchemy.
By:Chef Matt Basile
Ingredients
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5 all beef hot dogs
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5 brioche top cut buns
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300g Havarti cheese
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20 bread and butter pickle coins
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1/3 green cabbage
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½ large carrot
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¼ red onion
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2 tbsp mayo
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½ tbsp French dressing
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1 tbsp yellow mustard
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Salt and pepper, to taste
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2-3 fingerling potatoes
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Oil for frying
Pickle & cheese crisps:
Coleslaw
Potato chips
Instructions
Set smoker to 300F.
Score the hot dogs with a diamond pattern and place on the smoker for 15 mins.
Using a mandolin, thinly slice the fingerling potatoes into cold water, let them soak for at least 15 minutes.
Peel and thinly slice the carrot into matchsticks. Use a mandolin or sharp knife to thinly slice the red onion and shred the cabbage. Place everything in a bowl and mix.
Place a cast iron pan on the elevated rack and add about an inch of oil and let it heat up. Place the slices of potato in the hot oil and fry, mixing occasionally until golden and crispy. Remove with tong or a slotted spoon to a paper towel-lined bowl. Season with salt and toss. Set aside.
Remove the hot dogs from the smoker, set aside.
Add the mayo, French dressing, yellow mustard, salt and pepper to the cabbage and carrot and mix until coated. Set aside.
Grate the cheese. Place four slices of pickles on the flattop, set up in a square, do the same with the rest of the pickles. Add the grated cheese onto the pickle clusters and allow to melt and bubble. As the edges of the cheese start to crisp up, use a metal spatula to scrape the corners of the cheese to help it lift off the flattop. Once crispy, flip the pickles and cheese to crisp up the other side.
Add the hot dogs to the live-fire grill to sear on all sides. Remove the pickle and cheese crisps from the grill. Place the buns on the flattop to toast on both sides.
To plate, add the buns to a platter, then place the pickle and cheese crisps into the buns, add the hot dog, the coleslaw and top with the mini fingerling potato chips.