Difficulty: Beginner
Beef
Grilled Fritos Hot Dog
Chef John
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Beginner
Your childhood favorite snack topped on the easiest dinner ever: the combo is a summer staple!
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F.
- Step 2: Add chili to small sauce pan and place pan on recteq. In a small mixing bowl, add Jalapeños and toss in olive oil and season with Chef Greg's 4 Letter Rub. Place on recteq and cook for 5 minutes, remove and let cool.
- Step 3: Add hot dogs to recteq and cook to an internal temp of 185°F. Remove from recteq and place in hot dog bun, top with chili, cheese, and crushed chili cheese Fritos.
- Step 4: Slice jalapeños and place on top of dogs and enjoy.
Ingredients
Serving Sizes
Ingredients
- 8 ounce(s) Canned Hot Dog Chili
- 4 Fresh Jalapeños
- 2 tablespoon(s) Olive Oil
- 4 teaspoon(s) Chef Greg's 4 Letter Rub
- 1 cup(s) Colby Jack Cheese, shredded
- 2 cup(s) Chili Cheese Fritos, chopped coarse
- 4 Hot Dog Buns
- 4 Hot Dogs
Tools Needed
- recteq's Chef Knife
- recteq's Cutting Board
- recteq Tongs
- Ladle
- Small Sauce Pan
- Small Bowl
- recteq Nitrile Gloves
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F.
- Step 2: Add chili to small sauce pan and place pan on recteq. In a small mixing bowl, add Jalapeños and toss in olive oil and season with Chef Greg's 4 Letter Rub. Place on recteq and cook for 5 minutes, remove and let cool.
- Step 3: Add hot dogs to recteq and cook to an internal temp of 185°F. Remove from recteq and place in hot dog bun, top with chili, cheese, and crushed chili cheese Fritos.
- Step 4: Slice jalapeños and place on top of dogs and enjoy.
Chef Pairings
Serve these Grilled Frito Hot Dog and pair up with Grilled Potato Salad with Bacon Vinaigrette.