Smoked Chilli Cheese Dogs
Cook Notes
BBQ Used: Weber 57cm Kettle
Cooking Method: Direct / Indirect
Fuel Used: Weber Lumpwood Briquettes
Cooking Temperature: 200+ C
Accessories Used
Ingredients
5-6 Large pork hot dogs
5-6 Hot dog rolls
100g Mozzarella
100g Chilli cheddar
100g Mature Cheddar
4-5 slices Streaky bacon
1 Fresh jalapeno
For the Chilli
500g Steak mince
250ml Beef stock
1 can Red kidney beans
1 can Chopped tomatoes
1 medium Onion, finely diced
2 cloves Garlic, minced
1.5 tbsp Worcestershire sauce
1 tbsp Tomato puree
1 tbsp Paprika
1 tbsp Cumin
1 tbsp Chilli powder
Salt & Pepper to season
Note: The chilli measurement above will make enough for 10-12 chilli dogs. If you like leftovers, keep the measurements the same. If you want the exact amount, half the measurements.
Method
Fire up your BBQ and set it up for indirect cooking for the first part of this cook. The exact temperature isn’t too important but you want it up around 200c. Add your hot dogs and streaky bacon to the indirect side of the grill and throw in a chunk of your favourite smoking wood ( I used apple). Once your Hot Dogs and Bacon are ready, leave them to once side while you prepare the chilli.
Add your skillet or saucepan to the BBQ over the direct heat. Once the pan is warm, add a dash of oil and go in with your onion. Saute the onion for 4-5 minutes until the start to soften then add the minced garlic. After a few minutes, add the steak mince and start to brown it off. Once the mince has start to take on some colour, mix in the spices and season with salt & pepper. Add the kidney beans and all other remaining chilli ingredients then bring the chilli to a simmer.
Once the chilli has thickened enough that the bottom of the skillet is clean when you pull your spoon through it, remove it from the BBQ. It’s time to make the chilli dogs.
Start by placing your hot dog buns in a baking dish. Sprinkle a small amount of cheese into each bun then add your smoked hot dog. Spoon the chilli on top of the hot dogs so it covers the middle of the dish, leaving the ends of the dogs exposed. Top the chilli with the remainder of the cheese. Finally, thinly slice the Jalapeno and place 2 slices on each hot dog.
Add the baking dish to the BBQ in the indirect zone and bake for around 15-20 minutes or until the cheese has nicely melted and the hot dog buns have started to crip up.
When ready, take them off the grill and give them a few minutes to cool before pulling one out and getting messy!
