(upbeat rock music)
♫ Gonna smoke me a fatted brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatted brisket
- Welcome to BBQPitBoys.com.
Today we're cooking up some grilled hot dogs at the pit.
And they're real easy to do.
All right, I got some big 10 inch hot dogs here.
And try to get yourself good quality hot dog.
We like to use these big hot dogs
cause they taste real good.
All right, we are doing grilled hot dogs.
All right, and we're gonna take from the classic
griddled hot dogs technique.
And we're gonna show you how
to do 'em on the grill, all right.
Now, what you need is butter, all right.
This is the trick for good griddled hot dogs.
And we're gonna use it for grilled hot dogs.
So you got here about a pound of butter.
And what we're gonna do is slowly melt it on this grill.
All right, simple enough.
Now, one of the essential ingredients of a good,
traditional, or a classic, hot dog is diced onions.
And you gotta make the onions fine diced, all right.
Now if you've never done it before,
let me show you a quick way to do it.
Now, culinary school's gonna show you another way.
But this way, like I said, works good.
Or you can use one of those electric,
fancy-ass, chopileters.
Just take your knife and make some very thin slices.
Just like that.
Now you probably all know about how to do that, right.
And there you go.
You can make them fine diced.
And this is what you need for the classic grilled hot dog.
All right, now.
We're gonna need more butter.
And this is, we're gonna make a garlic butter.
And this'll be for the toasted buns
we're gonna do a little bit later, all right.
We just take a couple cloves of garlic,
smash 'em up,
throw 'em in the pan.
Yep.
And again, we're gonna warm 'em up on the grill.
Now, you don't wanna simmer the butter,
you just wanna warm it, all right.
All right, the butter has been warmed up.
We'll take the garlic butter off the grill.
We're gonna use if for those rolls a little bit later.
And we're gonna make sure that butter dish
is away from those hot coals, all right.
Now, take a fork, hit the dog a couple times with the fork.
And this, of course, is gonna allow a little bit
of that butter to get inside those dogs, too.
All right, oh yeah.
Now the technique here, is we're gonna be keeping
these dogs warm in this butter bath.
And when you're ready to grill, you pull 'em out as needed.
(chuckles) You watch.
Food police are gonna chime in on this one.
Butter, you can't use butter.
Ho, ho, ho, yeah.
All right, the dogs are in the butter bath.
Now, like I said, you don't wanna simmer,
you just wanna keep 'em lukewarm.
All right, the dogs have been warmed up (laughing).
Yeah, take a look at that.
Now, what I have is a single layer of charcoal underneath.
Very low heat.
We've got butter all over these dogs
so we don't wanna burn the butter.
Just put 'em over direct heat.
Keep a close eye on 'em.
Remember, they're warm.
They won't take long to get these dogs right.
And I told you.
Sure as hell, here come the food police (laughing).
This won't take but a few minutes.
Now the butter gives it a great layer
on the outside of these dogs, a little crispness, yeah.
A little snap.
We're gonna get a nice, sweet butter taste.
Oh, man, take a look at that.
All right, it's time to take these dogs off the grill.
(upbeat rock music)
Now, like I was saying,
we are doing the classic grilled hot dog, all right.
And to do that, get yourself a roll.
You wanna paint brush the butter
and the garlic butter we have there,
on each side of that roll.
And you wanna toast it.
It won't take long.
Just keep an eye on it.
(upbeat music)
You know all about that too, right?
All right, I say it's time to eat.
Buns have been toasted.
Take them big 10 inch dogs and throw it on there.
Now, like I said, this is grilled hot dogs 101.
This is the classic dog.
This is not a California dog.
This is not a Chicago dog.
This is the classic dog.
There are three essential ingredients.
Yellow mustard, sweet relish, and fine-diced onions.
That's it, all right.
No avocado, no tomatoes, no beans.
This is the way you do it.
Oh, yeah.
I'm gonna get all this hate mail now from you guys
out in Chicago and California.
Give me a break.
Oh, it's good (laughing).
Now you could add some kraut.
And you could put some meat chili on there, too.
But that's as far as you go.
Now, serve the dogs as needed,
and then throw a couple more on the grill.
(upbeat rock music)
So the next time you're lookin' for a recipe
for your barbecue, you check out BBQPitBoys.com.
(logs crackling)
(hawk screeching)