All of the hot dog threads from the past few months left a powerful strong craving in me. I decided that I've had enough, I must have a hot dog. But such a sublime food item mustn't come from humdrum outfitters such as Walmart or Neiman Marcus. No, I must have the best. What, pray, is the only hot dog that will satisfy my craving? Which will fill me to satiety? Why, Omaha Steaks Gourmet Jumbo Franks of course!
But this can't be just a slap together hotdog. No, this requires planning. So I started yesterday by putting a chuck roast on the SnS kamado for a couple of hours to get a little smoke. I then cubed it up, browned in a skillet, and made chili. Not plain jane chili but Troutman 's Chili con Carne , chili at its most basic and refined. The official food of Texas. (And Steve's recipe is damn good).
So, to be at it's peak chili must (like good Gumbo or beans) rest overnight. Tonight I fired up the SnS kamado yet again and set it up for reverse searing. I placed those little cylinders of meaty goodness on the indirect side to get a little taste of pecan smoke before getting a nice brown striped overcoat on the hot side. Gotta watch them temps!
To serve I placed them lovingly in artisan hotdog buns with a little Dijon mustard (if its good enough to serve in Rolls Royces its good enough for me) and since I'm Texan I added a little ketchup. We Texans aren't completely uncouth, I used Gourmet Ketchup, says so right on the bottle. I usually only bring it out when company is coming over. Topped with Steve's excellent chili and some Mexican cheese blend, a wonderful meal indeed!
But this can't be just a slap together hotdog. No, this requires planning. So I started yesterday by putting a chuck roast on the SnS kamado for a couple of hours to get a little smoke. I then cubed it up, browned in a skillet, and made chili. Not plain jane chili but Troutman 's Chili con Carne , chili at its most basic and refined. The official food of Texas. (And Steve's recipe is damn good).
So, to be at it's peak chili must (like good Gumbo or beans) rest overnight. Tonight I fired up the SnS kamado yet again and set it up for reverse searing. I placed those little cylinders of meaty goodness on the indirect side to get a little taste of pecan smoke before getting a nice brown striped overcoat on the hot side. Gotta watch them temps!
To serve I placed them lovingly in artisan hotdog buns with a little Dijon mustard (if its good enough to serve in Rolls Royces its good enough for me) and since I'm Texan I added a little ketchup. We Texans aren't completely uncouth, I used Gourmet Ketchup, says so right on the bottle. I usually only bring it out when company is coming over. Topped with Steve's excellent chili and some Mexican cheese blend, a wonderful meal indeed!
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