Skip to Main Content
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
My Notes
In order to add notes for this recipe, you must log in or create an account.