Prep time: 15 minutes | Cook time: 5 minutes | Serves: 4
8 all-beef hot dogs with natural casings (slightly longer than the buns)
8 hot dog buns split
Mustard
Ketchup
Pickled Onions
½ cup cider vinegar
½ cup distilled white vinegar
½ cup granulated sugar
1 tablespoon salt
2 teaspoons celery seed
1 teaspoon crushed red pepper flakes
1 small white or yellow onion ends trimmed
1 small red onion ends trimmed
1. Mix all the pickling ingredients except the onions in a glass bowl until the sugar and salt dissolve. 2. Each onion
should be split lengthwise. With each half cut side down, cut paper thin slices vertically. 3. Add the onion slices to
the glass bowl, and evenly coat them with the vinegar mixture. Then, set them aside at room temperature for 3
hours, stirring the onions occasionally. 4. Drain the pickled onions and set aside. 5. Prepare the Traeger grill for
direct cooking over medium heat (350 degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C). 6. Cut a few
well-spaced diagonal shallow slashes crosswise along one side of each hot dog. 7. Grill the hot dogs on the clean
grill grate for 4 to 5 minutes with the lid closed, until they are lightly marked on the outside and hot all the way to
the center; turn them occasionally during grilling. 8. Toast the buns on the grill grate with the cut side down when
there are 30 seconds or 1 minute left. 9. Arrange the hot dogs on the buns, squeeze the condiment of your choice
alongside the food, and top with the pickled onions, then enjoy.
Per serving: Calories 1444; Total fat 93g; Sodium 6767mg; Total Carbs 90.7g; Fiber 2.3g; Sugars 47.4g; Protein
59g