Rusty Dawgs


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
I've been wanting to do this cook for a long time. It was a two day process, cooking the chili one day and letting it sit overnight, and doing the sauerkraut and "Dawgs" the next day. This recipe called for high temperature cheese and I couldn't find it anywhere up here. Finally ordered some on line. It won't melt until it reached a temperature of 400 degrees. The Dawgs are cooked/steamed at 275, so the cheese doesn't melt, it just gets nice and creamy. Used Modelo Beer in both the chili and the sauerkraut and the Dawgs are Nathans, 12 oz, bun length. I cooked everything in this cook on either my Performer or my Jumbo Joe. Thanks to Rusty at Smokey Ribs for this recipe. Here are my pic's.

Day 1. The Chili. 2 1/4 lbs. of 97/3 Ground Beef



The rest of the chili ingredients. That bottle in the back is EVOO which I used for the onion.



Browned the ground beef in two cups of water and the Modelo Beer.



Got a large, white onion sautéing in my CIDO.



Added the chili powder, salt, cumin, cocoa and garlic.



Let everything mix and simmer for a couple of minutes.



Mixed in the meat and the browning liquid. Also added the red pepper flakes, bay leaf, diced tomatoes and tomato sauce. Simmered for one hour.



After one hour added the pickled serrano peppers and horseradish and simmered for another hour.



Mixed 2 tbsp. of cornstarch and 1/4 cup of water and mixed with the chili to thicken it up a bit. Put the chili in the fridge overnight.



Day 2. Got to work on the sauerkraut. Here's the ingredients. 16 ounces of sauerkraut, the kind that you find in the refrigerated section of the store, either bagged like mine or in a jar. Used half of the Modelo beer, white sugar and chili powder.



Continued... This might take a few minutes so bear with me. Thanks.
 
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The Dawgs.



Heated in my CI Pan until warm and had some grill marks.



Got the sauerkraut going and brought up to a nice simmer.



Raised up the pan off the grill and let it steep for about 20 minutes.



Started the build. Scooped out the centers of the Hoagie Rolls. Put two dogs in each roll. I also added mustard to the Dawgs at this point. That was just my preference.



The high temperature cheese. This is Cheddar.



The Chili


The Sauerkraut.



Wrapped in foil and on the grill for 20 - 25 minutes at 275 degrees.



On the plate. Made a nice macaroni salad as a side.



Continued....
 
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Slice view.



I had a lot of fun with this cook. I must say, it’s a lot of work for a “hot dog” but they were delicious and this chili is the best I’ve ever had. Going to do some Coney Island Hot Dogs with some of the left overs. Anyway, thanks for looking and everyone have a great weekend!
 
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Great dogs, Cliff. I think your post is a good example of how the members here just take grilling to the next level. Any backyard griller can grill up hot dogs, put some prepared sauerkraut in a bowl and open up a can of chili. But yours are over the top.
 
That's what cooking with passion is. Taking the ordinary and making it extraordinary. You've sure done that.
 
Damn my friend, that is some perfect dawgs. Better be careful and not let the news station get wind of those dawgs.
 
Cliff outstanding job on the dogs! Lots of work but at the end WOW. Going to try them real soon thanks for sharing the recipe.
 
Wow Cliff. What a process. I,can see from the plated pic,that all that work was worth it. I can only imagine how it tasted. That was one great cook!
 
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