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Tube Steaks with Pickled Onions

Recipe from Weber's Way to Grillâ„¢ by Jamie Purviance

  • People

    Serves 8

  • Prep Time

    15 mins

  • Marinating Time

    2 to 3 h

  • Grilling Time

    5 to 7 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Redmeat 9

Onions

  • Completed step 1 small white or yellow onion
  • Completed step 1 small red onion
  • Completed step ½ cup cider vinegar
  • Completed step ½ cup distilled white vinegar
  • Completed step ½ cup granulated sugar
  • Completed step 1 tablespoon kosher salt
  • Completed step 2 teaspoons celery seed
  • Completed step 1 teaspoon crushed red pepper flakes
 
  • Completed step 8 all-beef hot dogs, each about 4 ounces
  • Completed step 8 hot dog buns, split
  • Completed step Yellow mustard
  • Completed step Ketchup

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Trim off the ends of the onions. Cut each onion in half lengthwise. With a very sharp knife, cut the onions into paper-thin slices and place in a shallow, non-reactive dish, such as a glass pie plate. In a medium bowl combine the remaining onion ingredients. Whisk thoroughly to dissolve the sugar and salt. Pour the vinegar mixture over the onions and stir to coat them evenly. Set aside at room temperature for about 3 hours, stirring the onions occasionally. Drain the pickled onions and set aside.
  • Using a sharp knife, cut a few diagonal shallow slashes in each hot dog.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed, until lightly marked on the outside and hot all the way to the center, 5 to 7 minutes, turning occasionally. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
    Brush the cooking grates clean. Grill the hot dogs over medium heat, with the lid closed, until lightly marked on the outside and hot all the way to the center, 5 to 7 minutes, turning occasionally. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
  • Place the hot dogs in buns. Squeeze your condiment of choice alongside each hot dog and top with pickled onions. Serve warm.

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