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4th of July Hot Dogs

  • Difficulty Moderate
  • Time 2 hours 30 minutes

  • Recipe by: Matt Broussard @acooknamedmatt 
  • Difficulty level: Moderate
  • Time: 2-3 hours

For the hot dogs



  1. Mix all ingredients except water in a stand mixer or food processor until really fine. 
  2. Slowly pour in water while mixing to emulsify.
  3. Store in fridge until needed.
  4. Soak casings in water for about fifteen minutes.
  5. Rinse casings thoroughly by filling with water about five times. 
  6. Load up hot dog stuffer with filling and the load up nozzle with the casing.
  7. Remove air and then tie a knot at the end of it. 
  8. Once stuffed go ahead and twist into links of desired length. 
  9. Smoke at 200°F, Roast at 200°F, or poach at 180°F until internal temp reaches 145-150°F.
  10. Immediately drop into ice water and store in fridge till needed. 

Seattle Style Hot Dog


  • 1 white onion, sliced
  • 2 tablespoons cream cheese
  • pinch of Spiceology Jalapeño Powder
  • 1 hot dog
  • 1 hot dog bun


  1. Caramelize onion, I have videos on this if you want an in depth explanation on this.
  2. Top seared off hot dog with caramelized onions, cream cheese and jalapeño powder all in a butter toasted bun.

Cheesesteak dog

American Cheese Sauce 


  • 2 cups cheddar cheese, shredded
  • 1 oz butter
  • 1 oz flour
  • 1 quart whole milk
  • 1 cup cream cheese
  • salt to taste


  1. Melt butter in a thick pot, whisk in the flour slowly and cook for about a minute.
  2. Pour in milk while whisking energetically.
  3. Bring up to a simmer.
  4. Whisk in cheddar and cream cheese. 
  5. Salt to taste! 

Veggie toppings

  • 1 green bell pepper
  • one yellow onion
  • 1 red bell pepper


  1. Deseed peppers and slice all veggies. 
  2. Caramelize in a pan all together 

Build the dog:

Serve on a toasted bun with drizzled American cheese sauce and caramelized vegetables.

Used in this Recipe

Mustard, Ground Yellow

$10.63 - $37.99

Garlic Powder (Domestic)

$13.99 - $59.99

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