This year The Super Bowl had to be the worst one I’ve every seen. I swear I kept thinking I was getting trolled. The Game was sucked, all ads were horrible (except for this Doritos one,which didn’t even air!), the intro with Kurt “Snake” Russell was lame, and the Halftime show… WTF, the NFL definitely trolled America. That being said we wanted to show our support to the Sea Hawks on their first Super Bowl win and show everyone out there how they do dogs in The Emerald City with a Glut Life twist, of course.
If you don’t know what a Seattle Dog is don’t sweat it. I had ZERO clue on what they were until I visited friends up there last month. While we were out drinking, they kept telling me that I had try this hotdog that was topped with cream cheese, jalapenos, bacon, and tons of other goodness. I was kinda suspect about the cream cheese but dude, The cream cheese takes this dog to the next level.
Ok now you kinda have an idea on what this thing is lets get into the ingredients:
- Polish Sausage
- Thick Cut Bacon
- Jalapenos (Diced)
- Cream Cheese (Make sure you get it to room temp so it will spread easy)
Those are the must haves, but as you can see I have the Sriracha on deck, along with some Sabretts mustard, and BBQ sauce. I stay sauced up, y’all.
What I did that kinda flips the script on the normal Seattle style dog is went with a spiral cut on the sausage. If you don’t know how to do this get familiar with it here. Not only does it “swag” out your dog it will give it tons of crispiness. You’re welcome.
Ok before you hone your inner school girl and braid the bacon with the hotdog you need to give it a little precook. You can either heat it in the heat in the oven for like 10 mins @ 400 Fahrenheit (this is the route I took, so yeah the best way) , or just give it a quick fry on the stove.
When you’re finished marrying the bacon and hotdog they should look like this. Beautiful aren’t they? But before you get them on the grill you’re going to get your cabbage and onions ready. You want to slice the onion into rings and do a rough chop the cabbage. Now oil up a hot frying pan and toss them in. Season with salt and pepper and let them sweat it out until they nice and soft. Ok nowww it’s time to get those dogs on the grill.
Constructing the dog is a person preference, but as always if you stick with the Glut Life’s technique you’ll be set. Here’s how I did it:
- I Toast the bun then split it
- Layer up one side with plenty of cream cheese then add diced jalapenos
- Laid the braided bacon polish link down in the bun
- On the other side add the cabbage onion mix
- Then Top with mustard, bbq sauce, and of course Sriracha
BOOM! ya’ done son. Now all you have to do is wash it down with some ICE COLD Chain Breaker White IPA and you’ll have a meal that will make you forget all about that Super Bowl.
So with some of the left over Seattle dog ingredients we decided to wil’ out and make some good good to go along with the dogs.
First up we took left over jalapenos cut them in half and de-seeded them. Added cream cheese and stuffed them with those little smokey sausage links, you know the ones I’m talking about? These right here. Then wrapped them with the left over bacon.
Then we had a couple of potatos left over and decided to make some skinz. These were soooo easy its not even funny. Preheat oven to 400 Fahrenheit. Then using a fork, pierce each potato for ventilation. Then arrange them on the center tack for 50mins or so. Once they are cool then slice them in half and scoop out the middle. Set your oven to boil and start adding toppings to them skins. You can add whatever you want We did two versions, cream cheese bacon and cheddar and a jalapeno bacon chili one. Now pop them back in the oven for another 2-3mins (Be careful THESE WILL COOK FAST) . Once they are done pull them out, let cool and ENJOY.