Baltimore Ravens fan Jimmy Jester came up with this crowd-pleasing hot dog during a home game. He uses a turkey baster with a needle injector that came with his turkey deep-frying kit.
These taste best hot off the grill. Serve on potato rolls with lots of horseradish, mustard and sauerkraut.
- 1/2 gallon apple cider, such as Weber's or Ziegler's
- 3 bottles (36 ounces) beer, preferably Rolling Rock
- 3 tablespoons (two .71-ounce packets) steak seasoning blend, such as McCormick's Montreal Steak Seasoning
- 2 packages (16 hot dogs; 2 pounds total) Esskay Ravens hot dogs
Combine the apple cider and beer in a large saucepan over medium heat; cook for 5 minutes or until heated through. Add the steak seasoning blend, stirring to combine; cook for 2 minutes. Remove from the heat and cool to room temperature.
When the liquid has cooled, use it to fill the meat injector and inject each hot dog until it swells a bit. Place the hot dogs in a container, cover and refrigerate for 24 hours. Reserve and refrigerate the remaining seasoned liquid.
When ready to cook, prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create two zones, for direct and indirect heat. Oil the grate.
Place the hot dogs in a large, heatproof pan on the grill; pour the reserved seasoned liquid over the hot dogs. Cook over indirect heat for about 1 hour, uncovered, turning the hot dogs occasionally to make sure they are evenly hydrated.
Discard the cooking liquid; transfer the hot dogs to the direct-heat side of the grill and cook for a few minutes, turning, to sear the exterior and create grill marks. Serve hot.
From Jimmy Jester of Parkville, Md.
Tested by Amy Orndorff.
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