{"id":5333,"date":"2021-09-16T00:30:18","date_gmt":"2021-09-16T00:30:18","guid":{"rendered":"https:\/\/chef.shangeryou.com\/beast-mode-seattle-dogs\/"},"modified":"2026-06-09T09:48:08","modified_gmt":"2026-06-09T09:48:08","slug":"beast-mode-seattle-dogs","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/beast-mode-seattle-dogs\/","title":{"rendered":"How to Make a Seattle Hot Dog"},"content":{"rendered":"<span style=\"color: #333333;\">Prep Time: 30 minutes<\/span>\n<span style=\"color: #333333;\">Cook Time: 30 minutes<\/span>\n<span style=\"color: #333333;\">Serving Size: 6<\/span>\n\n\n\n<span style=\"color: #333333;\">Summer brings hot temperatures and outdoor gatherings. It\u2019s also a time of increased risk of food poisoning. Summertime staples like hamburgers and hot dogs can be harmful if not fully cooked. But how can you tell if your main meat dish is ready and safe to serve? Using the meat thermometer is the only way to make sure your grilling favorites are cooked to a safe minimum internal temperature.It is a great twist on the classic Seattle Dog. Turn a meek hot dog into a beast that will satisfy the most extreme hunger. \u00a0<\/span>\n\n\n\n<span style=\"color: #333333;\">Ingredients :<\/span>\n<ul>\n <li><span style=\"color: #333333;\">1 package all beef hotdogs<\/span><\/li>\n <li><span style=\"color: #333333;\">1 package bacon<\/span><\/li>\n <li><span style=\"color: #333333;\">6 split top hotdog buns<\/span><\/li>\n <li><span style=\"color: #333333;\">1 can sauerkraut<\/span><\/li>\n <li><span style=\"color: #333333;\">1 large sweet onion, thinly slices<\/span><\/li>\n <li><span style=\"color: #333333;\">Mustard of your choice<\/span><\/li>\n <li><span style=\"color: #333333;\">Pickled jalape\u00f1os<\/span><\/li>\n <li><span style=\"color: #333333;\">cream cheese spread<\/span><\/li>\n <li><span style=\"color: #333333;\">1 tbsp butter<\/span><\/li>\n <li><span style=\"color: #333333;\">1 tsp sugar<\/span><\/li>\n <li><span style=\"color: #333333;\">toothpicks<\/span><\/li>\n<\/ul>\n\n<h4><span style=\"color: #ff9900;\">Steps for Seattle Hot Dogs:<\/span><\/h4>\n\n\n<span style=\"color: #ffffff;\">&#8230;.<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-25-e1630391811378.jpg\n<h2><span style=\"color: #ff9900;\"><strong>Step 1<\/strong><\/span><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nPreheat deep fryer to 350\u00ba. Preheat grill to 500\u00ba.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-15-e1630391963711.jpg\n<h2><strong><span style=\"color: #ff9900;\">Step 2<\/span><\/strong><\/h2>\n\n\nPlace hot dogs on the grill and cook to internal temp on the ChefTemp Finaltouch X10 to 160\u00ba. I like mine with lots of char, my wife would call them burnt. While hot dogs are on the grill, thinly slice 1 sweet onion.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-23.jpg\n<h2><span style=\"color: #ff9900;\"><strong>Step 3<\/strong><\/span><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nOne hot dogs are grilled remove from grill and roll in bacon.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-05.jpg\n<h2><strong><span style=\"color: #ff9900;\">Step 4<\/span><\/strong><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nSecure the ends of the hot dogs with a toothpick.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-26.jpg\n<h2><span style=\"color: #ff9900;\"><strong>Step 5<\/strong><\/span><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nSet the hot dogs aside until the fryer is ready. You can make sure the oil is the correct temp using the ChefsTemp Finaltouch X10, if the oil is not hot enough the hot dogs will not become crisp.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-16.jpg\n<h2><span style=\"color: #ff9900;\"><strong>Step 6<\/strong><\/span><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nAdd onions and 1 tbsp of butter to skillet and saut\u00e9 until onions start to become translucent. At the last few minutes of cooking, add a tsp of sugar to help caramelize the onions. Once done remove from heat and set aside.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-07.jpg\n<h2><strong><span style=\"color: #ff9900;\">Step 7<\/span><\/strong><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nFry hotdogs in the deep fryer for 2-3 minutes until the bacon is crisp.\nThis will give the hot dogs a great snap to the casing.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-13.jpg\n<h2><span style=\"color: #ff9900;\"><strong>Step 8<\/strong><\/span><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nRemove hot dogs and let drain.\nRemove the toothpicks from the hot dogs.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-17.jpg\n<h2><strong><span style=\"color: #ff9900;\">Step 9<\/span><\/strong><\/h2>\n\n\nDrain sauerkraut and push out as much liquid as possible. Then in a microwave safe bowl cook for 2 minutes on high.\nTo steam buns , wet a tea towel or paper towel and ring out the water.\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-06.jpg\n<h2><strong><span style=\"color: #ff9900;\">Step 10<\/span><\/strong><\/h2>\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\n\n\nPlace buns on a microwave safe plate and wrap with moist towel .\n\n\n\n<span style=\"color: #ffffff;\">&#8230;<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Beast-Mode-Seattle-Dogs-chefstemp-22.jpg\n<h2><strong><span style=\"color: #ff9900;\">Step 11<\/span><\/strong><\/h2>\n\n\nMicrowave buns for 30 seconds. Spread a layer of cream cheese on both side of steamed bun.\nPlace a layer of caramelized onions on the bottom of the bun. Place bacon-wrapped fried hot dog on top of the caramelized onions. Spread a layer of your choice of mustard on both sides of the hot dog. I like to use stoneground mustard. Top hot dog with a layer of warm sauerkraut.\nFinish hot dogs with pickled jalape\u00f1os.\n\n\n\nKeep in mind that there is a myth that since hot dogs are pre-cooked you can eat them raw. The fact is a hot dog must be cooked to an internal temperature of 160\u00ba. It\u2019s a common misconception that hot dogs can be eaten right out of the package like lunch meat. According to the FDA, packaged hot dogs can be contaminated with Listeria , which can be killed by reheating the hot dogs. To keep my family safe I use a digital thermometer , the ChefsTemp Finaltouch X10 to make sure they are fully reheated to the suggested temperature. Cooking is something that my family does together and enjoying these moments is what I cherish.\n\n\n\nEveryone knows the Chicago Dog . You\u2019ve probably heard of the Tucson\u2019s Sonora Dog, but haven\u2019t been to Seattle you have probably never heard of the Seattle Dog. One bite was all it took and I was hooked. The standard is a hot dog or polish sausage with cream cheese. What else is on it depends where you get it. Marshawn Lynch and his Beast Mode was the inspiration for this Beast of Seattle Dog. Don\u2019t settle for the minimum when you can got Beast Mode and have it all.\n\n\n\nThe Beast Mode Seattle Dog \u00a0is an all beef hot dog, grilled, wrapped in bacon, fried and then topped with caramelized onions, cream cheese, sauerkraut , mustard and pickled jalape\u00f1os.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2020\/04\/finaltouchx10-2-e1607718414763.jpg\n<h2><strong>Finaltouch X10<\/strong><\/h2>\n<span style=\"font-weight: 400;\">The Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well.\u00a0 The diversity of the thermometer\u2019s usage is second to none compared to other thermometers.\u00a0 By <\/span><b>getting a reading within 1 second<\/b><span style=\"font-weight: 400;\">, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.<\/span>\n\n\n<h3><a href=\"https:\/\/www.chefstemp.com\/product\/finaltouchx10\/\" target=\"_blank\" rel=\"noopener\">Click Here To Get Your ChefsTemp Finaltouch X10 Now!\u00a0<\/a><\/h3>","protected":false},"excerpt":{"rendered":"<p>Prep Time: 30 minutes Cook Time: 30 minutes Serving Size: 6 Summer brings hot temperatures and outdoor gatherings. It\u2019s also<\/p>","protected":false},"author":1,"featured_media":5334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[192],"tags":[330],"class_list":["post-5333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogsrecipes","tag-beefchickenfryergrillinghot-doginternal-temperatureporkrecipeseattle-hot-dogtemperature"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/comments?post=5333"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5333\/revisions"}],"predecessor-version":[{"id":7070,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5333\/revisions\/7070"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media\/5334"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media?parent=5333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/categories?post=5333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/tags?post=5333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}