It’s been a little bit since I’ve brought you an off-the-wall hot dog. I’m not entirely sure what inspired this, but unlike the Boiled Peanuts last week, this one definitely worked. As it should. When you break down the title, it has every ingredient of success. I had the last of my Tuckaway Tavern Steak Tips and while eating them “normal” would’ve been a meal in itself, we’re getting weird.
We got some larger bolillo rolls which will give us the sturdy structure we need. There really isn’t too much to showcase in this kind of post. We’re just throwing meat on meat. We’re going to use the RecTeq to give us a killer sear on them steak tips. We’ll use the grates to cook the dogs. Then it’s combine and eat. Let’s make us a sauce first.
There wasn’t a crazy super secret blend to making this either. But I felt like this needed some kind of sauce. Let’s get the meat squared away:
I put a GrillGrate on the back of my little pellet smoker. We got her roaring hot, then threw them tips on there. We want a medium rare/medium on the tips. We’re going to cut ’em up into smaller pieces when we top the dog. This is just a game of flipping and searing each side. Hot dogs are hot dogs, cook how you want.
Temperature checked and we’re good. We’re going to let the steak just chill for a few, and then dress it all up.
This is one of those meals where you’re smiling as you eat because it doesn’t really make sense. But when you take a bite and get an overload of flavor.. and it works.. you’re happy. Those Tuckaway Tips were phenomenal. I don’t know if the Tavern would appreciate what I did with their product, but points for creativity. Definitely a fun one!