Smoked Seattle Dog

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.

  Grill: 500 ˚F

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• 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.

  Grill: 500 ˚F

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  Ingredients

  • 1 Medium yellow onion, sliced

  • 2 Whole jalapeño

  • 4 Whole Olympia Provisions Frankfurters

• 3

  Remove the onions and jalapeños from the grill. Coarsely chop the onions and jalapeños, removing the seeds from the jalapeños depending on desired spice level. Toss with kosher salt.

  Grill: 500 ˚F

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  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!

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  Ingredients

  • 8 Ounce cream cheese

  • 4 Whole hot dog buns

  • As Needed yellow mustard