HOT DOG BOWL INSPIRED BY DETROIT'S

For Tim Robinson's Hot Dog Bowl

5 hot dogs, boiled + chopped

1 bread bowl

As needed yellow mustard

As needed ketchup

As needed relish

For the Hot Dog Spice Rub

3 tbsp black peppercorns, finely crushed

2 tbsp brown sugar

1 tbsp sweet paprika

1 tbsp coriander seeds, finely crushed

1 tbsp onion powder

2 tsp garlic powder

For the Hot Dog Pastrami

As needed distilled water (see cure calculator)

1 As needed Prague powder # (see cure calculator)

As needed kosher salt (see cure calculator)

5 garlic cloves, lightly smashed

3 tbsp sweet paprika

2 tbsp granulated sugar

1 tbsp yellow mustard seeds

1 tbsp allspice berries

1 tbsp onion flakes

2 tsp coriander seeds

2 tsp black peppercorns

2 tsp white peppercorns

2 bay leaves

~4 lb beef flat brisket

⅓ cup yellow mustard

Hot Dog Spice Rub (see recipe above)

For the Smash Dill Cucumbers

3 ½ small cucumbers, cleaned + dried

½ tsp kosher salt

¼ cup fresh dill, chopped

1 garlic cloves, minced

1 tbsp white vinegar

2 tsp extra virgin olive oil

1 tsp yellow mustard seeds, cracked

¾ tsp sugar

½ tsp freshly ground black pepper

For the Marinated Tomatoes

10 oz cherry tomatoes, cleaned + halved

½ small red onion, thinly sliced

1 garlic clove, minced

¼ cup extra virgin olive oil

1 ½ tbsp white wine vinegar

1 tsp dijon mustard 1 tsp sugar

½ kosher salt

½ tsp freshly ground black pepper

⅛ tsp celery salt

¹⁄₁₆ tsp ground allspice

¹⁄₁₆ tsp ground cloves