Smoked Hotdogs -Spiral Cut and Seasoned

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If you have never tried smoking hotdogs then you are in for a real treat! We take it a few steps further and spiral-cut the hotdogs and add some seasoning but you will love them either way.

Smoked spiral-cut HotdogsHello and welcome to this edition of the smoking meat newsletter where we will put almost any kind of meat, vegetable or other edible products into the smoker or grill in hopes of getting some smoke flavor on it.

I must admit that sometimes we feature things that are grand and sometimes we just take things pretty ordinary and try to make them grand. At any rate, they are almost always better than they started out and I think you will agree when you discover what I did with some hotdogs this week.

Now mind you, I use the more expensive Hebrew National hotdogs since I prefer the kosher aspect of it not to mention the complete absence of MSG but if you like the other types and brands of hotdogs, those will work just the same.


The cool preparation of these hotdogs is not something that I came up with personally (someone else thought of it before I did) however, by putting rub on them and by smoking them in the smoker instead of just grilling them like usual, they become something a lot more special.

If you ever try these spiral cut, seasoned with my rub and then smoked for an hour in the smoker, you will understand why I might decided to do an entire newsletter on something as simple as a smoked hotdog.

 

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How to Smoke Spiral-cut Hotdogs

Here's what you'll need

  • Hotdogs (I use the jumbo 3 oz hotdogs by Hebrew National)
  • Long wooden or metal skewer
  • 1 batch of Jeff's rub
  • Hotdog buns
  • Condiments (mustard, ketchup, barbecue sauce, etc.)
  • Onions
  • Relish

How to Prepare

Remove the hotdogs from the package

Hotdogs removed from package

 

Carefully run a skewer through the center of the hotdog end to end trying your best to keep it in the center. If you make a mistake, pull the skewer out and try again.

Skewer through center of hotdog

Skewering hotdog - close up

Skewer through hotdog - slighty off center but ok

 

Holding the knife at a 45 degree angle, start on one end cutting through the hotdog allowing the skewer to stop the knife from going all the way through. Roll the hotdog away from you as you press the blade down against the hotdog cutting it through to the skewer.

Continue cutting at an angle until you reach the opposite end of the hotdog.

Spiral cut hotdog

 

Here's a video from Chow.com that does a great job of showing you how it's done:

 

My first one did not look so great, I steadily got better after that.

I took my time and tried to do a good job on all of the hotdogs but it's really not important that they look perfect.

All of the hotdogs spiral cut

 

Once all of the hotdogs are spiral-cut, sprinkle my rub all over them allowing it to get down into the cut areas as well as on the outside.

Hotdogs are coated with my rub

 

Place the hotdogs on a Bradley rack and let them sit for a bit while you go get the smoker ready to cook at 225 – 240 degrees F.

Covered with rub, laying in a Bradley rack and ready to smoke

 

If you don't want to spiral cut all of them, there are no rules that say you have to do that. Here's some extras that I left uncut just to show that it's ok.

Hotdogs coated with rub - not spiral cut

 

Smoking the Hotdogs

It never fails that I get emails every week asking me if I have special recipes for electric smoking or gas smoking and the answer is, "no, I don't".

In all of my recipes, I give you the heat setting, the smoke recommendation and from that point it absolutely does not matter what type of smoker you are using as long as you have the heat and the smoke.

I have written pages on specific smokers and I am on a mission to write more and will post links to those as I get them finished:

Whatever type of smoker you are using needs to be set up to cook at 225-240 degrees for about an hour. If you using an electric, charcoal or gas smoker then I recommend keeping the smoke going the entire time. In a wood smoker, this happens by default.

For the smoke, I recommend apple or pecan but other woods like hickory, mesquite, maple, and cherry will also do a wonderful job.

Finished smoking

Smoked hotdogs piled high with extras

Smoked hotdog made a different way

 

Just like ham, you'll be amazed at how much smoke flavor these hotdogs pick up in the smoker. You will taste the smoky goodness in every bite.

This method of cooking hotdogs is wonderful for large parties where you need a lot of hotdogs done all at the same time. Just put them in about an hour before you need them and serve them right out of the smoker an hour later. Due to their small size, you can do hundreds of these quite easily even if you opt to not spiral cut them.

Enjoy the process.. enjoy the flavor!

Summary

  1. Remove hotdogs from package
  2. Run skewer through center of hotdogs lengthwise
  3. Starting at one end, hold knife at angle and cut while rolling hotdog away from you
  4. Continue rolling hotdog away from you until the knife ends up on opposite end
  5. Remove skewer
  6. Repeat steps 2-5 for all hotdogs
  7. Lay hotdogs on a Bradley rack and apply rub generously
  8. Prepare smoker for cooking at 225-240 degrees F
  9. Smoke cook hotdogs for 1 hour
  10. Serve on bun with condiments and toppings

Tips and Other Thoughts

  • You could also brush these with barbecue sauce at the 30 minute mark to make them a little sticky and to add to the flavor.
  • Sprinkle with grated cheese and let the cheese melt onto the hotdogs during the last 20 minutes or so in the smoker.

 

Order Jeff's Recipes

I started out more than 8 years ago selling my very own rub recipe and sauce recipe to support the website, forum and newsletter and I am still doing that today.

Folks love the recipes and most of them become raving fans due to how good it is and how well it works on so many things including things like smoked chicken wings.

Tasting is believing and I invite you to prove me wrong.. try the recipes and if it's not the best rub you ever ate simply ask me to refund your money and I'll do it right away.

I have received hundreds and hundreds of testimonies on the recipes over the years completely unsolicited and if that don't speak volumes then nothing will. Here's a few for you to read:

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Did a Ham and using your rub it was as my wife and friends said the best tasting ham they have ever had. We are into our late years so that's saying a lot .Thanks for sharing ~ Jack

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Wow! wow! wow! The best rub and sauce I have ever had. Also did the turkey for thanksgiving and it was the best turkey I ever had. I usually only eat dark meat and this turkey was so good I ate only white meat ~ Andy

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I purchased the rub and sauce and I have to say that I love it and so has everyone that has tried it, just like you and others said they would. ~ Matt

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Jeff I have to tell you that your rub and sauce recipes are the best. I had never smoked a rib or anything until last weekend and by fallowing your directions on your site I was the RIB KING for a day. Thanks a bunch pal, ~ Harold

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Let me say that I've been using your Rib Rub for a couple years now. I use it on ribs (obviously), but I also use it on steak, ham, chicken, and everything else I smoke. My family and I absolutely LOVE it! It rocks! ~ Trapper

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Jeff, I did a smoked pork roast yesterday and used your recipe both for the pork and for your Smoky Barbecue Sauce. Everyone loved it. My wife said the sauce was the best she had ever tasted and I have to agree. Fantastic. ~ Barry

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You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub recipe and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

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What to Expect Once you Order

Here's how it works:

  1. You order the recipes
  2. My automated system emails you a download link
  3. You click on the link and download the recipes to your computer

If you DON'T get the email with the link:

  1. Check your spam/junk folder (sometimes they get caught there)
  2. If you can't find it, email me and let me know you didn't get it
  3. I will send the recipes to you as an attachment in an email
  4. You let me know you got it, we are both happy campers!

 

Introducing the Smoking Meat Forums

If you love drool worthy pictures of smoked meat (and I know that you do) and you love instructions on how to smoke meat (and I know that you do) and.. you love to get your questions answered really fast (and I know that you do) then it just seems logical to me that you would absolutely love our forum.

It has been said that we have one of the nicest,  most knowledgeable, most well-run forums on the internet..

I personally invite you to be the judge of that.

Here are some things that you see on other forums that you will NOT see at SMF (as we call it):

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And, I'm only touching the surface.. you really have to experience it to believe it!

 

Come on over to the forum, you can browse around without becoming a member but I'd sure like it if you would just take a few minutes to create a username and password, sign in and say hello and give us a chance to welcome you to the forum!

Click Here to go there NOW..

I will look forward to seeing you there!

 

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About Jeff Phillips

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

Comments

  1. Robert Reid says:

    Are your downloads compatible for my mac-pro.

    • The downloads are all PDF files and will open in the free Adobe reader program. We may also be able to provide other filetypes (.txt .pages, etc.) upon request.

  2. Paul W Morris says:

    Jeff I just received both the sauce & rub. I bought a Bradley four rack (not digital) but with the hockey puck wood. So far I have been using store bought rub that is maybe 10 years old not that good so I waved the white flag and ordered yours. I can’t wait. I retired from the oil fields in 97 so now the highlight of my day is to cook the whole evening meal in my smoker. The last time (your recipe)Monte cristo , brocalli , and double baked potatoes turned good. I’ll let you know how it goes.

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