SEATTLE — Nothing beats a perfectly grilled hot dog, hamburger, or steak on warm summer nights with friends, and having the right grill and accessories makes the final product even better. Shawna Morrison, owner of Monster Dogs, is showing us how to grill up their famous Seattle-style hot dogs with a bubbly twist - and explaining why the tools she uses are her favorites.
Monster Dogs' Seattle Style Hot Dog with a Twist
- Hotdogs and buns of your choice
- Cream Cheese
- 2-3 slices of bacon (turkey or pork)
- 1 Onion
- 1 can of Coke or Pepsi
- Turn on the grill and preheat to medium, between 300-350 degrees, with the lid down
- Cut onion into thin slices. Preheat a saucepan on the stovetop at medium heat, and place the onions inside. Add half a cup of Coke or Pepsi, cooking for about 10 minutes until the onions are completely caramelized. Reduce the heat to low and let simmer.
- Heat a separate small frying pan on medium. Add bacon and cook to your liking. Let cool, then crumble, place into a small bowl and set aside.
- Put hot dogs into a stock pot and add enough water to cover all the hot dogs. Cook hot dogs on high for 5 minutes until the water comes to a boil, then remove and put them on the grill – flipping occasionally as you see grill marks forming, about 30 seconds each side.
- Remove hot dogs from the grill and split each down the middle to butterfly, then place back on the grill and cook each side for about 30 seconds.
- Place your buns on the grill and cook for 20-30 seconds on each side to warm them up. Remove your buns from the grill, and slather 2 tablespoons of cream cheese on one side.
- Remove your hot dogs from the grill and place them in between the bun. Add caramelized onions and bacon on top of the hot dogs to your liking.
- Top with any additional toppings such as dill relish, ketchup, spicy brown mustard, jalapenos, or sauerkraut – and enjoy.