Recipes / Texas Sized Chicago Dogs

Texas Sized Chicago Dogs

Texas Sized
Chicago Dogs

Jul 01, 21

Texas Sized Chicago Dogs

Texas Sized Chicago Dogs

Cook Time: 6-8 hours. Depending on how long you let your dogs sit in the fridge.
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Today, for the summer grill series, I make GIANT Hot Dogs from scratch. Then I add all the fixin's to make Chicago dogs, with help from a true Chicagoan, Joe Yim (Be sure to check out his channel)!


  • 5 lbs beef brisket
  • Kosher salt
  • Pink curing salt (optional)
  • White pepper
  • Paprika
  • Mustard powder
  • Onion powder
  • Granulated garlic
  • Milk powder (binder)
  • Water
  • 35 mm regular-sized hog casings
  • Hot dog buns
  • Butter
  • Poppy seeds
  • Chopped white onion
  • Relish
  • Pickles
  • Sport peppers
  • Celery salt
  • Mustard
  • Tomato wedges


  • Chill the beef brisket for a short while to make it easier to cut and fit into the meat grinder.
  • Prepare the hot dog spices by combining kosher salt, pink curing salt (optional), white pepper, paprika, mustard powder, onion powder, granulated garlic, and milk powder in a bowl.
  • Pass the chilled beef brisket through a meat grinder, ensuring it is ground properly.
  • Add the hot dog spices to the ground meat and mix thoroughly.
  • Pass the seasoned meat mixture through the grinder for a second time to ensure even distribution of the spices.
  • Take portions of the meat mixture and place them in a food processor with a small amount of water. Process until the mixture forms a paste-like consistency. This step differentiates hot dogs from sausages.
  • Stuff the meat mousse into the sausage stuffer, using 35 mm regular-sized hog casings. Decide on the desired size of the hot dogs and link them up.
  • Preheat a smoker to 200 degrees Fahrenheit (93 degrees Celsius).
  • Smoke the hot dogs in the smoker for 3 to 4 hours until they develop a nice red color.
  • After 4 hours, remove the hot dogs from the smoker and place them in an ice bath to halt the cooking process.
  • Once cooled, refrigerate the hot dogs overnight.
  • Fire up the grill.
  • Butter the hot dog buns and sprinkle poppy seeds on top. Place the buns on the grill to steam them up.
  • Grill the hot dogs, flipping them a couple of times, until they are charred to your liking.
  • Assemble your Texas sized Chicago hot dogs: Place a grilled hot dog in each bun, followed by relish, mustard, chopped white onion, tomato wedges, a pickle spear, and a sprinkle of celery salt.
  • Dive in!
Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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