If you have a smoker, you need to make smoked spiral hot dogs. They are quite different than regular ole grilled dogs. Not only do they pick up a great smoke flavor, they have a slightly different texture… a little denser. Cutting them into spirals not only makes for a great presentation, it also makes sure your topping stick to the dogs.
The first time or two that you try and cut a hot dog into a spiral you might not have great success. I can’t say my first few came out super-duper pretty, but after that I got the hang of it and they came out just like I’d hoped. The same technique can of course be used for grill dogs too.
I marinate my hot dogs before cooking them. It definitely adds flavor and moisture, and is something people don’t expect when they take that first bite.
Also try my other version of yummy smoked spiral hot dogs.
Smoked Spiral Hot Dogs
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Working one at a time, slide the skewer through the center of a dog, lengthwise. If you get it crooked just carefully pull it back and try again. I've found that laying the hot dog on a counter and sliding the skewer in while keeping it perfectly horizontal helps. Alternatively you can buy a hot dog spiralizer. See the post text for more information.
Take a sharp knife and starting at one end, slice into the dog until you hit the skewer while keeping a 30-45 degree angle. Rotate the dog until you've sliced all the way to the other end. Don't worry if they aren't perfect and don't worry if you have to sacrifice a dog or two until you get them the way you want them. Remove the skewer and slice the remaining hot dogs.
Place dogs into a container. Add the marinade and refrigerate while you fire up your smoker for 250 F using a light wood such as hickory or maple.
Transfer the dogs onto the smoker and smoke for 1 hour.
Remove dogs and serve on buns with your favorite toppings.
Now THESE are hot dogs. You’ve got your smoky crispy bacon. There’s sauteed sweet onions and mushrooms. And cheese. Add grilled all-beef dogs (or your hot dog of choice) and you’ve got Cowboy hot dogs you can not only enjoy, but be proud of. This right here is why I love making hot dogs. They’re a blank canvas for great flavors and textures.
You don’t really need any condiments to top these off. Dijon mustard would be great, if you have to. Or BBQ sauce. But really, they’re great just as they are.
My German cowboy hots dogs aren’t anything to sneeze at either!
Cowboy Hot Dogs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 2 tablespoons vegetable oil divided
- 2 tablespoon butter divided
- 1 large sweet onion sliced
- 8 ounces mushrooms sliced
- 4 hot dogs
- 4 hot dog buns
- Monterey Jack cheese shredded
- 6 slices bacon cooked, crumbled or chopped
Heat the oil in two medium skillets over medium-high heat. Add the butter and melt.
Add the onion to one skillet. Stir and saute until softened and golden in color.
Meanwhile, add the mushrooms to the other skillet. Stir and saute until the mushrooms are softened.
Remove onions and mushrooms from heat.
Cook your hot dogs as desired. Toast the buns if desired.
Place dogs in buns. Top with onion, mushrooms, cheese and crumbled bacon.
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
The idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!
Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- All-beef hot dogs
- Hot dog buns
- Pulled pork BBQ
- Your favorite Carolina-style BBQ sauce I prefer Lillie's Q
- Carolina slaw
Cook the dogs as desired.
Toast the buns, if desired.
Warm the pulled pork in a saucepan. Add just enough of the BBQ sauce to get the meat moist, but don't over-sauce it.
Serve hot dogs on buns topped with warmed BBQ pork and plenty of cold slaw.