Texas Sized Chicago Dogs
Print Recipe
Print Recipe
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!
