Anne’s Soon-to-be Award-Winning Dogs

Blazin’ Barrels Food & BBQ – Backyard Edition

This is not your average hot dog.

This is a competition-inspired backyard hot dog, cooked on a Primo Ceramic Grill, fueled with charcoal from Grill Fanatics, and finished with precision using the Thermapen ONE.

Built for BBQ contests. Adapted for the home cook firing up the grill in the backyard.

Ingredients

The Base

• 6 high-quality beef hot dogs (80–100g each, high meat content)

• 6 brioche hot dog buns

• 1 bag Grill Fanatics charcoal

• Hela mustard sauce (creamy, slightly sweet & tangy)

Toppings

• 1 large onion, finely diced

• 1 tbsp butter

• 1 tbsp brown sugar

• 1 tsp apple cider vinegar

• 1 pickle, finely chopped

• Optional: crispy fried onions or jalapeño slices

For the Buns

• 50 g butter (for light toasting)

Tools

• Primo Ceramic Grill

• Grill Fanatics tongs & spatula

• Thermapen ONE

• Cast iron skillet (optional for onions)

• Cutting board & sharp knife

Step 1 - Prepare the Grill

1. Fill your Primo with Grill Fanatics charcoal.

2. Light it and stabilize at 350–400°F (180–200°C), direct heat.

3. Clean the grates.

Tip: Ceramic grills retain heat extremely well — allow 15–20 minutes to fully stabilize.

Step 2 - Sweet and Tangy Onions

1. Melt butter in a skillet (on the Primo or stovetop).

2. Add onions and cook gently.

3. Stir in brown sugar and let caramelize for 10–15 minutes.

4. Finish with apple cider vinegar and set aside.

This layer adds depth and elevates the entire hot dog.

Step 3 - Grill the Hot Dogs

1. Place the hot dogs directly on the grill grates.

2. Rotate frequently for even color.

3. Use your Thermapen ONE — internal temperature should reach 155–162°F (68–72°C).

4. Avoid bursting — medium heat is key.

You want light grill marks, not black char.

Step 4 - Toast the Buns

1. Slice buns open and lightly butter the inside.

2. Toast briefly over indirect heat (or quickly over direct, watching carefully).

3. Remove when lightly golden.

A toasted bun prevents sogginess and adds texture.

Step 5 - Build Like a Champion

1. Thin layer of Hela mustard sauce inside the bun.

2. Place the hot dog.

3. Spoon caramelized onions on top.

4. Add chopped pickle for acidity.

5. Optional: crispy onions for crunch.

6. Finish with a clean zigzag of mustard sauce.

Do not overload. Balance wins competitions.

Temperature = Consistency

The Thermapen ONE eliminates guesswork: no dry sausages and no undercooked centers.
Precision turns good into great.

Serving Suggestions

Serve immediately.

Pairs perfectly with fresh coleslaw, pickles, and a cold lager or IPA.
Homemade lemonade for the kids.

Professional / Catering Tips

• Use a steamer set at 160°F / 70°C to keep hot dogs warm and juicy.

• Grill briefly before service for color and texture.

• Regenerate buns in a warming cabinet with light steam.

• Use squeeze bottles for a clean presentation.

• Set up mise en place in GN pans for speed.

• Monitor batch temperatures for consistency during high-volume service.

This method allows you to serve 50+ hot dogs without sacrificing quality.