Steakhouse Hot Dog with Caramelized Onions
There are plenty of masterpieces in this world, but when summertime rolls around, the hot dog deserves a place on that list. Folks have been throwing hot dogs over the fire, rolling them around, and slapping them in a bun forever. This Steakhouse Hot Dog takes that old cookout favorite and elevates it into something special.
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Caramelized Onions
I start with a thinly sliced sweet onion and some butter in a cast iron skillet. Set the skillet over the hotter side of the grill until the onions begin cooking. Then move them over to the indirect side and let them slowly soften and caramelize. Give them a stir occasionally so they cook evenly.
After about 15 minutes, add a splash of Worcestershire sauce and a sprinkling of brown sugar. Let the onions cook for another couple of minutes, then move the skillet to the cooler side of the grill.
Steakhouse Sauce
For the steakhouse sauce, mix mayonnaise, horseradish, Dijon mustard, and coarse-ground black pepper. That horseradish gives the sauce just enough bite to stand up against the sweet onions.
The Secret To Perfectly Grilled Hot Dogs
Before grilling the hot dogs, score them diagonally on both sides. You only need to cut a little way into the hot dog. These cuts will open as the hot dog cooks, allowing more char and smoky flavor to get down inside.
Start the hot dogs over indirect heat and roll them around until they are warmed through. Finish them directly over the hot fire to get those beautiful grill marks without burning or curling the ends.
Fix Up The Hot Dog
Place a grilled hot dog in the bun, add the creamy steakhouse sauce, and pile those caramelized onions right on top. You have sweetness, a little heat from the horseradish, and plenty of grilled flavor.
This is not just a hot dog you serve at a picnic. It is a steakhouse meal that happens to fit inside a bun.
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