feed me meat
Recipe: Chili cheese dogs
When you think of a summer day off in New York, the iconic image of a day at the beach, strolling along the Coney Island Boardwalk with a hotdog in hand, soon comes to mind. This association is largely thanks to Nathan’s Hot Dogs, which has been selling hotdogs from this location since 1916 and is now renowned for its chili loaded version. This smokey version is clearly a little smokier than its Yankee cousin, but is just as good when it comes to heat.
door Lauretta Baarends
How to make the Chili cheese dogs
- Prepare a lidded BBQ for indirect grilling and heat it to a temperature of 180 °C.
- Combine all the chili ingredients in a skillet or ovenproof dish and stir well. Add the smoking wood chips to the glowing coals and place the chili in the smoker. Smoke the chili until cooked through, stirring frequently, for approximately 1.5 hours. Add a splash of beer if the chili dries out too much during smoking.
- After 1 hour and 15 minutes, place the hotdogs in the smoker, add some extra smoking wood chips to the coals and bring the hotdogs up to temperature.
- Top a sliced-open hotdog bun with the smoked hotdog. Spoon the smoked chili over it and sprinkle generously with grated cheddar. Return briefly to the smoker until the cheese has melted. Remove the Chili Cheese Dogs from the BBQ and garnish with the finely chopped red onion, green jalapeño relish and cilantro leaves. Open wide…
Title: Smokey Goodness – Burgers & BBQ Bites
Author: Jord Althuizen
Price: €22,50
Publisher: Kosmos
Image: Remko Kraaijeveld
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