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Smoked Corn Dogs
By Timothy Hollingsworth
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.
Prep Time
15 Minutes
Cook Time
35 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.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.
165 ˚F / 74 ˚C
Super Smoke
2
Place hot dogs on Traeger and smoke for 30 minutes.
165 ˚F / 74 ˚C
Super Smoke
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
Fill a large saucepan halfway with oil, being careful not to overfill. Heat oil to 350°F on the stovetop.
Ingredients
4 Quart grapeseed oil
5
Place a popsicle stick through the middle of the hotdog lengthwise. Coat hotdogs in batter by dipping into the glass and turning the stick to evenly coat. Carefully lower the corndog 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!