Seattle Dogs
For the last big grilling holiday of the season...
It’s just about Labor Day weekend, and grill outs will be a-plenty. We don’t often do hot dogs anymore now that I’ve been NSNG for so long, and I miss them as they’re all-time my favorite junk food.
Several months ago, my friend Meagan Hawkes (AKA Foxy Hawkesy from the NSNG community, and the inspiration behind the BCC cocktail on this substack post) told me about the beloved Seattle Dog, and I tried it out.
Wow. How did I not know about this flavor combination earlier?
Then this week I decided that the Eat Happy Kitchen BBQ Dust would compliment that flavor profile of caramelized onions and cream cheese pretty darn good. I decided to add a low carb “bun” and try it on this week’s Instagram Live (click here to watch the replay).
Boy, were my instincts correct. These things are delicious.
With the dawn of football season and everyone around me attending their fantasy football drafts, I thought we’d kick off Labor Day with an adored regional hot dog, tweaked with my beloved BBQ Dust: The Seattle Dog.
Next week I’ll be posting an interview about fasting with Dr. Alexis Daniels, so enjoy your feasting this holiday weekend, y’all!
I use the Dash Mini Griddle to make the hot dog buns. You can also fry them in portions in a nonstick pan on high heat, or you can omit the bun altogether.
Fire up that grill and stay cool, y’all!!
OH…and get your Eat Happy Kitchen BBQ Dust here!!
As always, a downloadable, printable version of this recipe is right here, so have at it.
LOW CARB SEATTLE DOGS
LOW CARB BUNS
(Yields 4 4-inch “buns”)
INGREDIENTS
1 1/4 cup packed grated Monterey Jack cheese
1 cup pork rinds or almond flour
2 eggs
Olive oil or avocado oil for frying
INSTRUCTIONS
Mix cheese, pork rinds, and eggs together. Heat-up mini griddle, spreading a little bit of olive oil on both sides of griddle. Pour a heaping 1/3 cup of mixture onto griddle and press. Cook until done through, about 2-3 minutes. Since these buns are thicker than chaffles, it will take an extra minute or two for them to be done through. Remove from griddle and set aside. Continue with remaining buns while making hot dogs.
SEATTLE DOGS
(Yields 4 dogs)
INGREDIENTS
1 tablespoon olive oil
1-2 large sweet onions, thinly sliced
4 hot dogs (I use Hebrew National all-beef)
A brick of cream cheese, brought to room temp for at least an hour
Low Carb Bun
EHK BBQ Dust (optional for flavuh)
INSTRUCTIONS
Heat olive oil in medium nonstick pan until hot and shimmering. Add onion slices and cook until soft and starting to sear, about 3-4 minutes. Turn down heat to low, cover, and let simmer for 5-10 minutes. Sprinkle 1/2 teaspoon of BBQ Dust on onions and re-cover pan and let simmer until ready to serve dogs.
Grill hot dogs, or fry them in a pan to desired doneness. Or boil them if you’re a maniac (I’m only partially kidding).
On a plate, lay out one low carb bun and place a hot dog on it. Thinly slice cream cheese on the long-side of the brick. Place cream cheese next to hot dog. Add onions to the other side of the hot dog. Garnish with extra BBQ Dust. Repeat with your other 3 buns/hot dogs. Serve and eat, either pickup up the buns by hand or using a knife and fork. At least make a try for the hand method (if you didn’t overstuff the dog with cream cheese and onions).