YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Imagine the aroma of cold-smoked cream cheese wafting through the air, paired with the satisfying sizzle of crosshatched beef dogs grilling to perfection. Topped with buttery, griddled onions, zesty jalapeños, and a bold hot sauce, this recipe transforms a simple hot dog into a gourmet experience. Whether you’re hosting a neighborhood cookout or simply looking to elevate your weeknight dinner, the Seattle Dog is a must-try that promises to impress and delight with every bite. Get ready to ignite your taste buds and bring your neighbors together over this extraordinary dish!
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 4 beef dogs
- 1 onion, sliced
- 1 tbsp butter
- 1 tbsp Colonial Chile Oil
- Jacobsen Salt Co. Black Garlic Sea Salt
- 1 jalapeno, sliced
- 4 hotdog buns
- 2 tbsp butter
- Heat Maverick’s Anti Gravity Hot Sauce
- 4 oz cream cheese, room temperature
- Yoder Smokers Beef Rub
- 1 tbsp Kozlik's Dijon Classique
INSTRUCTIONS
- Turn on the Yoder Smokers YS640s Pellet Grill, but do not ignite, just let the fans runs. Fill an A-MAZE-N Tube Smoker with pellets. Place on the bottom grate and light with a propane torch.
- Season the cream cheese with the Yoder Smokers Beef Rub. Place the cream cheese block on a FrogMat on the second shelf of the smoker, opposite side from the smoke tube. Cold smoke the cream cheese for about two hours.
- Mix the cold smoked cream cheese with the bowl with the Kozlik’s Dijon Classique in a bowl and let sit at room temperature.
- Light the grill and set the temperature to 450ºF, with the diffuser or diffuser door removed and GrillGrates installed over the fire box. Place a Lodge 10” Steel Skillet on the GrillGrates to preheat.
- When the skillet is hot, add the butter and Colonial Chile Oil. When the butter is melted, add the onions and season with Jacobsen Salt Co. Black Garlic Sea Salt. Cook until starting to soften and brown at the edges, then move to the indirect side of the grill to keep warm.
- Score the hot dogs in a crosshatch pattern on two sides. Grill the hotdogs over direct heat on the GrillGrates until browned and warmed through.
- On a separate burner, melt two tablespoons butter in a Lodge 12” Steel Skillet over medium heat. Toast the buns in the butter.
- To assemble the Seattle Dogs, first spread the buns with the smoked cream cheese mixture. Place a hot dog on each bun. Top with the griddled onions, sliced jalapeños and top with Heat Maverick’s Anti Gravity Hot Sauce.
Imagine the aroma of cold-smoked cream cheese wafting through the air, paired with the satisfying sizzle of crosshatched beef dogs grilling to perfection. Topped with buttery, griddled onions, zesty jalapeños, and a bold hot sauce, this recipe transforms a simple hot dog into a gourmet experience. Whether you’re hosting a neighborhood cookout or simply looking to elevate your weeknight dinner, the Seattle Dog is a must-try that promises to impress and delight with every bite. Get ready to ignite your taste buds and bring your neighbors together over this extraordinary dish!
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 4 beef dogs
- 1 onion, sliced
- 1 tbsp butter
- 1 tbsp Colonial Chile Oil
- Jacobsen Salt Co. Black Garlic Sea Salt
- 1 jalapeno, sliced
- 4 hotdog buns
- 2 tbsp butter
- Heat Maverick’s Anti Gravity Hot Sauce
- 4 oz cream cheese, room temperature
- Yoder Smokers Beef Rub
- 1 tbsp Kozlik's Dijon Classique
INSTRUCTIONS
- Turn on the Yoder Smokers YS640s Pellet Grill, but do not ignite, just let the fans runs. Fill an A-MAZE-N Tube Smoker with pellets. Place on the bottom grate and light with a propane torch.
- Season the cream cheese with the Yoder Smokers Beef Rub. Place the cream cheese block on a FrogMat on the second shelf of the smoker, opposite side from the smoke tube. Cold smoke the cream cheese for about two hours.
- Mix the cold smoked cream cheese with the bowl with the Kozlik’s Dijon Classique in a bowl and let sit at room temperature.
- Light the grill and set the temperature to 450ºF, with the diffuser or diffuser door removed and GrillGrates installed over the fire box. Place a Lodge 10” Steel Skillet on the GrillGrates to preheat.
- When the skillet is hot, add the butter and Colonial Chile Oil. When the butter is melted, add the onions and season with Jacobsen Salt Co. Black Garlic Sea Salt. Cook until starting to soften and brown at the edges, then move to the indirect side of the grill to keep warm.
- Score the hot dogs in a crosshatch pattern on two sides. Grill the hotdogs over direct heat on the GrillGrates until browned and warmed through.
- On a separate burner, melt two tablespoons butter in a Lodge 12” Steel Skillet over medium heat. Toast the buns in the butter.
- To assemble the Seattle Dogs, first spread the buns with the smoked cream cheese mixture. Place a hot dog on each bun. Top with the griddled onions, sliced jalapeños and top with Heat Maverick’s Anti Gravity Hot Sauce.
