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ISOTOPE DOGS INSPIRED BY THE SIMPSONS

cook:

1 h 20 min

Picture for Isotope Dogs inspired by The Simpsons

5,740,495 views  It's our seventh foray into the cuisine of Springfield (or rather, Albuquerque), and it's a refreshingly unique take on a ballpark classic: the hot dog. Do mesquite grilled onions, mango salsa, and jalapeño relish come together to make a wiener worth ending a hunger strike over? Let's find out!

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INGREDIENTS

For the Isotope Dogs

For the Isotope Dogs

ribeye steak, cubed

1,000 g ribeye steak, cubed

bacon, chopped

100 g bacon, chopped

kosher salt

18 g kosher salt

pink curing salt

1.5 g pink curing salt

ice water

230 g ice water

paprika

10 g paprika

garlic powder

6 g garlic powder

white pepper

4 g white pepper

onion powder

4 g onion powder

Natural sausage casings

Natural sausage casings

Hot dog buns

Hot dog buns

Jalapeno Relish (see recipe below)

Jalapeno Relish (see recipe below)

Mesquite Grilled Onions (see recipe below)

Mesquite Grilled Onions (see recipe below)

Mango Salsa (see recipe below)

Mango Salsa (see recipe below)

For the Jalapeno Relish

For the Jalapeno Relish

garlic

2 cloves garlic

jalapenos, seeds + stems removed

10 jalapenos, seeds + stems removed

white vinegar

½ cup white vinegar

water

½ cup water

granulated sugar

¼ cup granulated sugar

kosher salt

1 ½ tsp kosher salt

For the Mesquite Grilled Onions

For the Mesquite Grilled Onions

neutral oil

1 tbsp neutral oil

large Vidalia onion, sliced into 1/2” thick pieces

1 large Vidalia onion, sliced into 1/2” thick pieces

For the Mango Salsa

For the Mango Salsa

large ripe mango, diced

1 large ripe mango, diced

red onion, finely chopped

0.5 red onion, finely chopped

Juice of  lime

1 Juice of lime

chili powder

½ tsp chili powder

loosely packed cilantro leaves, chopped

¼ cup loosely packed cilantro leaves, chopped

To taste kosher salt

To taste kosher salt

DIRECTIONS

1.

For the Isotope Dogs

1.

Place the meat grinding equipment and food processor blade in the freezer for at least 1 hour before using.

2.

Place the steak and bacon on a sheet tray. Freeze the meat for 15-20 minutes or until firm.

ribeye steak, cubed

1,000 g ribeye steak, cubed

bacon, chopped

100 g bacon, chopped

3.

Meanwhile, combine the salt, curing salt, and remaining spices in a small bowl. Whisk to combine the mixture.

kosher salt

18 g kosher salt

pink curing salt

1.5 g pink curing salt

paprika

10 g paprika

garlic powder

6 g garlic powder

white pepper

4 g white pepper

onion powder

4 g onion powder

4.

Grind the frozen meat through the largest setting/plate of the meat grinder. Make sure that for every 4 pieces of chuck, add 1-2 pieces of bacon.

ribeye steak, cubed

1,000 g ribeye steak, cubed

bacon, chopped

100 g bacon, chopped

5.

Transfer the ground meat to a bowl and add the spice mixture to the ground meat and fold to incorporate.

6.

Grind the meat mixture, through the smallest setting/plate.

7.

If the mixture is too sticky to work with, refrigerate for 15-20 minutes.

8.

Add about half of the meat mixture to the bowl of a food processor, along with about half of the ice water and pulse until the farce is sticky and homogeneous. Repeat with the remaining ground meat and water.

ice water

230 g ice water

9.

Cover the meat and refrigerate for 24 hours.

10.

Soak the sausage casing in warm water for 30 minutes.

Natural sausage casings

Natural sausage casings

11.

Thread the sausage casing onto the meat extruder attachment. Fill the casings with the cured farce.

12.

Twist the filled sausages into hot dog lengths and poke small holes in the casing to prevent any unwanted blowouts.

13.

Transfer the hot dog links to a sheet tray and refrigerate them uncovered for 2 hours.

14.

Preheat the smoker to 175 °F and fill with your desired wood chips/pellets (we used mesquite wood pellets).

15.

Smoke the hot dogs for 45 minutes - 1 hour or until the internal temperature reaches 150 °F.

16.

Either grill or pan-sear the hot dogs for 4-5 minutes when ready to serve.

17.

Serve the Isotope Dogs inside of a hot dog bun and top with jalapeno relish, grilled onions, and mango salsa.

Hot dog buns

Hot dog buns

Jalapeno Relish (see recipe below)

Jalapeno Relish (see recipe below)

Mesquite Grilled Onions (see recipe below)

Mesquite Grilled Onions (see recipe below)

Mango Salsa (see recipe below)

Mango Salsa (see recipe below)

18.

For the Jalapeno Relish

1.

Add the garlic cloves to the bowl of a food processor. Pulse until the garlic is minced.

garlic

2 cloves garlic

2.

Add the jalapenos and pulse until the mixture is finely chopped.

jalapenos, seeds + stems removed

10 jalapenos, seeds + stems removed

3.

Transfer the jalapeno mixture to a heat safe bowl.

4.

Combine the vinegar, water, sugar, and salt in a medium pot. Bring the mixture to a simmer.

white vinegar

½ cup white vinegar

water

½ cup water

granulated sugar

¼ cup granulated sugar

kosher salt

1 ½ tsp kosher salt

5.

Pour the vinegar solution over the jalapenos. Allow the mixture to cool to room temperature

6.

Cover and refrigerate the relish until ready to serve or up to 2 weeks.

7.

For the Mesquite Grilled Onions

1.

Preheat the smoker to 500°F and fill with mesquite pellets or heat a charcoal grill with mesquite wood chips.

2.

Thoroughly coat the onions in the oil.

large Vidalia onion, sliced into 1/2” thick pieces

1 large Vidalia onion, sliced into 1/2” thick pieces

neutral oil

1 tbsp neutral oil

3.

Add the onions to the preheated smoker/grill and cook for 4-5 minute or until charred. The onion should take on a bit of color by the time they’re done cooking.

4.

Dice the cooked onions and reserve until ready to serve.

5.

For the Mango Salsa

1.

Combine the ingredients in a medium bowl and fold to combine thoroughly.

large ripe mango, diced

1 large ripe mango, diced

red onion, finely chopped

0.5 red onion, finely chopped

Juice of  lime

1 Juice of lime

chili powder

½ tsp chili powder

loosely packed cilantro leaves, chopped

¼ cup loosely packed cilantro leaves, chopped

To taste kosher salt

To taste kosher salt

2.

Reserve until ready to serve.

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