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Recipe from Weber's Way to Grill™ by Jamie Purviance

Tube Steaks with Pickled Onions

  • People

    Serves 8

  • Prep Time

    15 mins

  • Marinating Time

    2 to 3 h

  • Grilling Time

    5 to 7 mins

Serves 8
Prep Time
15 mins
Marinating Time
2 to 3 h
Grilling Time
5 to 7 mins

the Ingredients

20151023095350 Wtg Redmeat 9


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


  • 01 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.
  • 02 Using a sharp knife, cut a few diagonal shallow slashes in each hot dog.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 04 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.
  • 05 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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