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Ultimate Foot Long Hot Dog - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • cup mayonnaise
  • cup spicy mustard
  • ¾ cup diced onion
  • cup ketchup
  • 1 tablespoon pickled jalapeno from jar
  • 2 poblano peppers
  • 1 14 oz package skinless Kielbasa sausage
  • 1 16 ounce package Hot links
  • ¾ stick butter melted
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 4 deli slices Provolone cheese
  • 4 deli slices cheddar cheese
  • 1 loaf French bread

Instructions

  • In a small bowl, whisk together the mayonnaise, spicy mustard, onion, ketchup and the pickled jalapeno. Cover and refrigerate for 1 hour or until ready to serve.
  • Preheat the grill to hot and oil well. Rake the coals to one side.
  • Place the peppers on the hot side of the grill and let cook until the skins blister, rotating as it cooks. Place the peppers in a plastic bag with a little water and seal. Let set for a few minutes to steam which will release the skins easier. Remove the skins and discard.
  • Cut the sausage and hot links in half lengthwise and place the cut side down on the indirect side of the grill. Add a couple handfuls of a smoking wood to the coals (ie mesquite, apple, etc). Shut the grill lid and let it cook for about 10 to 15 minutes. Tip: you can also add the poblano back on the indirect side for a more smoked flavor.
  • Flip the sausage and move it over to the direct side of the heat and cook until both sides char slightly and are lightly crisped, about 2 to 3 minutes. Remove from the grill or keep on the warm side.
  • In a small bowl mix together the butter, garlic powder and paprika. Slice the loaf of bread in half lengthwise and generously brush the inside with the butter mixture.
  • Place the loaf on the grill, butter side down, and cook until toasted. Remove from the grill and add the cheese to one side of the loaf. Place the hot links in a row on top of the cheese and then the kielbasa next to the hotlinks in a row.
  • Seed the poblano and cut into thin strips. Place the strips on top of the hot links and sausage. Spread a layer of the mayonnaise mixture on the opposite side of the bread. Top the bread on the sandwich and place on the grill. Butter the outside of the bread and grill until lightly toasted on both sides.