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Smoked Seattle Dog
By Traeger Kitchen
Smoky franks served Seattle style. These dogs are smoked and topped with cream cheese, jalapeños and onions, then drizzled with mustard.
Prep Time
5 Minutes
Cook Time
10 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Medium | yellow onion, sliced 3/4-inch-thick |
| 2 Whole | jalapeños |
| 4 Whole | frankfurters, such as Olympia Provisions |
| 1 Teaspoon | kosher salt |
| 8 Ounce | cream cheese, room temperature |
| 4 | hot dog buns |
| yellow mustard, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
500 ˚F / 260 ˚C
2
Place the onion slices, jalapeños, and franks directly on the grill grates. Close the lid and cook the jalapeños and onions for 4 minutes or until lightly browned and tender. Cook the franks for 8-10 minutes, flipping once until lightly browned and warmed through.
500 ˚F / 260 ˚C
Ingredients
1 Medium yellow onion, sliced 3/4-inch-thick
2 Whole jalapeños
4 Whole frankfurters, such as Olympia Provisions
3
Remove the onions and jalapeños from the grill. Coarsely chop the onions and jalapeños, removing the seeds from he jalapeños depending on desired spice level. Toss with kosher salt.
Ingredients
1 Teaspoon kosher salt
4
Remove the franks from the grill. Smear cream cheese on each hot dog bun. Top with frank, then the onion-jalapeño mixture, and yellow mustard. Enjoy!
Ingredients
8 Ounce cream cheese, room temperature
4 hot dog buns
yellow mustard, for serving