Four Ways to Wiener

Montreal Deli Burnt End Dogs

Ingredients

For the Pastrami Burnt Ends:

• 1½ lb piece cooked pastrami, purchased from the deli counter in one whole piece
• 2 tbsp yellow mustard
• 2 tbsp maple syrup
• 1 tbsp BBQ sauce
• 1 tsp black pepper

For the Hot Dogs:

• 6 large all-beef hot dogs
• 6 top-cut brioche hot dog buns
• 2 tbsp butter, softened

For Serving:

• 1 cup crispy fried onions
• 6 dill pickle spears

Directions

Prepare the Pastrami Burnt Ends:

Ask your deli counter to sell you a whole piece of cooked pastrami rather than slicing it. At home, cut the pastrami into ½-inch cubes and place in a mixing bowl.

Add the mustard, maple syrup, BBQ sauce, and black pepper. Toss until evenly coated.

Transfer the pastrami to a cast iron skillet, grill-safe pan, or baking sheet.

BBQ Method: Place over medium heat on the grill for 15–20 minutes, stirring occasionally, until the edges become caramelized and slightly crispy.

Oven Method: Bake at 425°F for 15–20 minutes, stirring once halfway through cooking.

Grill the Hot Dogs:

Preheat the BBQ to medium-high heat.

Grill the hot dogs for 6–8 minutes, turning occasionally, until heated through and lightly charred.

Toast the Buns:

Butter the cut sides of the brioche buns.

Place butter-side down on the grill or in a skillet for 1–2 minutes until golden brown.

Assemble the Hot Dogs:

Place a grilled hot dog into each toasted bun.

Generously top with the pastrami burnt ends and finish with crispy fried onions.

Serve each hot dog with a crunchy dill pickle spear on the side.

Elote Dog Pinecone Bites

Ingredients

For the Pinecone Bites:

• 8 vegetable hot dogs
• 2 tbsp vegetable oil

For the Elote Topping:

• 2 cups canned corn, drained
• 1 tbsp vegetable oil
• ½ tsp chili powder
• ¼ tsp salt

For the Crema:

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tbsp fresh lime juice
• Pinch of salt

For Garnish:

• ½ cup crumbled cotija cheese
• ½ cup chopped fresh cilantro
• 1 fresh jalapeño, thinly shaved
• 2 limes, cut into wedges
• 24–32 wooden skewers or sturdy toothpicks

Directions

Prepare the Elote Topping:

Preheat the BBQ or a cast iron skillet to medium-high heat.

Toss the drained corn with the oil, chili powder, and salt. Cook for 5–7 minutes, stirring occasionally, until lightly charred. Remove from the heat and set aside.

Make the Crema:

In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and salt until smooth. Transfer to a squeeze bottle or piping bag if desired.

Create the Pinecone Bites:

Cut each vegetable hot dog into 3–4 equal pieces.

Insert a wooden skewer or toothpick into each piece.

Using a sharp knife, make small angled cuts around the outside of each hot dog piece, cutting about halfway through without slicing all the way through. Rotate the piece slightly after each cut to create a staggered pinecone pattern.

Brush lightly with vegetable oil.

Grill the Pinecone Bites:

Place the hot dog pieces on a preheated BBQ or grill pan over medium heat.

Cook for 6–8 minutes, turning occasionally, until heated through and the cuts begin to open slightly, creating the pinecone effect.

Assemble and Serve:

Arrange the grilled pinecone bites on a large serving platter.

Top with the charred corn and drizzle with small dollops of crema.

Finish with the crumbled cotija cheese, chopped cilantro, and thinly shaved jalapeño.

Garnish the platter with fresh lime wedges and serve immediately.

Oktoberfest Beer Cheese Brats

Ingredients

For the Beer Cheese:

• ½ cup butter
• 2 tbsp all-purpose flour
• ¼ cup cream
• ¾ cup lager or blonde beer
• 2 cups shredded marble cheddar cheese

For the Bratwurst Dogs:

• 6 bratwurst sausages
• 6 pretzel sausage buns or pretzel hot dog buns
• 1 cup sauerkraut, drained

For Garnish:

• ¼ cup finely diced white onion
• 2 tbsp finely chopped fresh chives

Directions

Make the Beer Cheese:

Place a saucepan or cast iron skillet over medium heat.

Add the butter and cook until melted. Whisk in the flour and cook for 1 minute.

Slowly whisk in the cream followed by the beer.

Add the cheese one handful at a time, whisking continuously until smooth and creamy.

Remove from the heat and keep warm.

Cook the Bratwurst:

BBQ Method: Preheat the grill to medium heat. Grill the bratwurst for 12–15 minutes, turning occasionally, until cooked through and lightly charred.

Indoor Method: Heat a skillet over medium heat. Cook the bratwurst for 12–15 minutes, turning occasionally, until browned and cooked through.

Warm the Sauerkraut:

Place the sauerkraut in a small saucepan over medium-low heat for 3–4 minutes until warmed through.

Toast the Buns:

Lightly toast the pretzel buns on the grill or in a dry skillet until warm.

Assemble the Brats:

Place a bratwurst into each pretzel bun.

Top with a generous spoonful of warm sauerkraut and a sprinkle of diced white onion.

Serve immediately and finish with warm beer cheese poured over top. Garnish with finely chopped fresh chives.

Grilled Cheese Hot Dogs

Ingredients

For the Sandwiches:

• 8 all-beef hot dogs
• 8 slices milk bread
• 8 slices Havarti or mozzarella cheese
• 2 tbsp butter, softened

For Garnish:

• ¼ cup Kewpie mayonnaise
• 2 tbsp chili crisp
• 2 tbsp hoisin sauce
• 3 green onions, thinly sliced on a bias
• 8 wooden skewers

Directions

Cook the Hot Dogs:

BBQ Method: Preheat the grill to medium-high heat. Grill the hot dogs for 6–8 minutes, turning occasionally, until heated through and lightly charred.

Indoor Method: Heat a skillet over medium heat and cook the hot dogs for 6–8 minutes, turning occasionally, until browned and heated through.

Set aside.

Build the Sandwiches:

Lay out the milk bread slices.

Place one slice of cheese on each piece of bread.

Arrange 2 cooked hot dogs side-by-side on four of the bread slices.

Top with the remaining bread slices, cheese side facing down, to create four sandwiches.

Grill the Sandwiches:

Butter the outside of each sandwich.

Cook in a skillet, griddle, or on a flat-top over medium heat for 3–4 minutes per side until golden brown and the cheese has melted.

Remove from the heat and allow to rest for 1 minute.

Trim and Slice:

Using a sharp knife, remove the crusts from each sandwich.

Cut each sandwich in half.

Stand each half upright so the cross-section reveals the hot dogs and melted cheese.

Secure each piece with a wooden skewer.

Finish and Serve:

Arrange the sandwich halves on a serving platter.

Drizzle with Kewpie mayonnaise, chili crisp, and hoisin sauce.

Finish with the sliced green onions.

Serve immediately.