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Wagyu bacon chili cheese dogs

smokingal
smokingal Posts: 1,025
edited November 2018 in EggHead Forum

As a follow up to my Wagyu bacon smash burger post, I thought it necessary to make
some bacon chili cheese dogs.  I’m actually not that big on chili and don’t even get me
started on the use of beans.  When I discovered the Olneyville NY System hot wiener
spice mix, I was hooked.

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The meat sauce is designed to have a fine texture to it and the flavor profile is sort of like chili
but not quite.

The meal started with some fresh baked sourdough hot dog rolls.

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The hot dogs were from Snake River Farms.  I wrapped some of them in the Wagyu beef
bacon I previously made and left some of the dogs plain.

 

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The meat sauce was crafted using trimmings from Wagyu short ribs and sirloin tip steak from
Wiens Wagyu and a sweet vidalia onion.  The meat and onions were diced, seasoned with
Olneyville NY System hot wiener spice mix, and run through a grinder using a fine grind.  The
meat was browned and a cup of beef broth was then added prior to joining the dogs on the Egg using cherry and hickory wood chunks at 225F.

 

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After about an hour on the smoker.

 

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I whipped up some cheese sauce using heavy cream, evaporated milk, and American cheese.

 

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The dogs and meat sauce were done shortly thereafter.

 

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Dinner was served.  It’s hard to see but there was plenty of cheese sauce underneath the meat.
The dogs were topped with onions and a sprinkle of celery salt.  Cheese fries were a must with
this meal.

 

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The kiss of smoke was the perfect spice for the bacon wrapped dogs and meat sauce and
the homemade buns was so soft and fluffy, with a tinge of sourdough flavor.  Cheese smothered fries just make me giddy.  Despite my best efforts to remain conscious, I fell asleep on the couch shortly after eating this.

When I awoke after a quick nap, I feasted on what I prepared for dessert.  I have been meaning
to try a fruit swirl, crunch-based gelato for a while now.  This gelato started with fresh peaches
and strawberries which had been macerated in brown sugar and lemon juice.  This fruit mixture was then smoked with cherry wood chunks until tender.

 

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The fruit was further softened by simmering in apple cider.  Pomegranate and peach balsamic
vinegars were added once the liquid had reduced, and this was then pureed until smooth and
chilled.

 

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Flour, brown sugar, and cold pats of butter were coarsely mixed together to make streusel,
which was baked until crunchy and then chilled.

 

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French vanilla bean gelato base was made and churned in the Gelato Pro and all the ingredients were added in layers into a pint sized ice cream container and placed in the freezer
to harden.

 

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Balsamic strawberry-peach swirl crunch gelato.

 

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I thought this might turn out overly sweet but it was just sweet enough.  The tart, smoky, fruitiness of the balsamic peach-strawberry puree along with the richness of the French vanilla base made me feel like I was eating cobbler ala mode next to a campfire.  Brain freeze be damned, this got gobbled down quickly.  Good eats.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate

http://barbecueaddict.com
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