• New York Smoked Street Dogs
 
  • New York Smoked Street Dogs
 

New York Smoked Street Dogs

  • Difficulty1/5
  • Prep time15 mins
  • Cook time15 mins
  • Serves8 - 12
  • HardwoodHickory

Raise the big apple--The Mets are taking back New York. In honor of winning the NL pennant and punching their ticket into the World Series, we’re celebrating with NY Smoked Street Dogs. If only Mr. Met had a mouth hole, he'd want to hustle these into his baseball face. Fly your Mets flag high and get your mitts messy with Traeger.

Ingredients

  • 12 New York Smoked Street Dogs
  • 12 Buns, Locally Made
  • 1 Yellow Onion, Diced
  • 1/2 Tbsp. Yellow Mustard
  • for serving Ketchup
  • for serving Cucumbers, Pickled
  • 12 New York Smoked Street Dogs
  • 12 Buns, Locally Made
  • 1 Yellow Onion, Diced
  • 1/2 Tbsp. Yellow Mustard
  • for serving Ketchup
  • for serving Cucumbers, Pickled

Preparation

When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 350°F, close the lid, and pre-heat for 10-15 minutes.

Cut small lines in each beef frank to ensure even cooking, and facilitate a good char.

Place beef franks on the grill grate, and grill for about 15 minutes, lid closed, rotating them every 2-3 minutes.

Pile high with condiments and enjoy.

Chef Marco's Ketchup:

Purée 1 (28-to 32-ounces) can tomatoes with juice in a blender until smooth.

Cook 1 medium white onion, diced, and 4 cloves of diced garlic in 2 tablespoons of vegetable oil over medium heat, stirring occasionally, until golden, about 8 minutes.

Add 1 tsp chili powder, 1/2 tsp paprika, 1/4 tsp ground allspice, and 1/2 tsp pepper and cook, stirring frequently, about 1 minute.

Add tomato puree, 1 Tbsp. tomato paste, 1/2 cup of packed light brown sugar, 1/2 cup apple cider vinegar and simmer, uncovered, stirring occasionally, until very thick, 45-55 minutes.

Puree ketchup in blender until smooth. Chill at least 2 hours for flavors to develop.

Chef Marco's Pickled Cucumber:

In a large, heat proof measuring cup, combine 1 1/2 cups of distilled white vinegar, 1/4 cup sugar, 4 tsp kosher salt, 1 tsp mustard seeds, 1 tsp coriander seeds and 3/4 tsp of fresh dill seeds with 2 cups of hot water. Stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl toss two pounds of kirby cucumbers, sliced 1/4 inch thick with 3/4 cup of coarsely chopped dill and 3 cloves of garlic, coarsely chopped. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

  • Difficulty1/5
  • Prep time15 mins
  • Cook time15 mins
  • Serves8 - 12
  • HardwoodHickory