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.
Email questions to the Food Section at firstname.lastname@example.org.