Timothy Hollingsworth


Smoked Corn Dogs

Prep Time

15 Minutes

Cook Time

35 Minutes

Effort

Pellets

Mesquite

Do dogs a little differently with Chef Timothy Hollingsworth's smokin' recipe. The extra layer of Traeger flavor makes these corn dogs beat out the ones at the fairground any day.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 6 Whole uncured all beef hot dogs

Corn Dog Batter

  • 1 Cup cornmeal

  • 1 Cup flour

  • 3 Tablespoon sugar

  • 1 Tablespoon baking powder

  • 1/2 Teaspoon salt

  • 1 Cup milk, plus more as needed

  • 1 Large egg

  • 4 Quart grapeseed oil

Steps

  • 1

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill165 ˚F

  • 2

    Place hot dogs on Traeger and smoke for 30 minutes.

    Grill165 ˚F

    Ingredients

    • 6 Whole uncured all beef hot dogs

  • 3

    To make corn dog batter, in a large bowl combine all dry ingredients. Whisk in egg and milk until all combined. Add up to a 1/4 cup more milk if needed to thin out. Pour batter into a tall glass to make coating the hotdogs easier.

    Ingredients

    • 1 Cup cornmeal

    • 1 Cup flour

    • 3 Tablespoon sugar

    • 1 Tablespoon baking powder

    • 1/2 Teaspoon salt

    • 1 Cup milk, plus more as needed

    • 1 Large egg

    • 4 Quart grapeseed oil

  • 4

    Fill a large saucepan halfway with oil, being careful not to overfill. Heat oil to 350°F on the stovetop.
  • 5

    Place a popsicle stick through the middle of the hot dog lengthwise. Coat hotdogs in batter by dipping into the glass and turning the stick to evenly coat. Carefully lower the corn dog into the oil and deep fry until golden brown in batches, taking care not to overfill the pan. Serve with your favorite condiments and enjoy!