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Smoked Seattle Dog

5

10

Apple

Smoky franks served Seattle style. These dogs are smoked and topped with cream cheese, jalapeños and onions, then drizzled with mustard.

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  • 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

  • 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

  • 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

    • 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.

    • 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!

    • 8 Ounce cream cheese, room temperature

    • 4 hot dog buns

    • yellow mustard, for serving

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