All-Day Crock Dogs in Smoky Beer Broth
Long ago R. B. learned that grilling hot dogs and sausages isn’t as low-stress or as simple as it sounds. He’s still recovering from childhood campfire hot dogs that turned out more like bike inner tubes. R. B.’s current recovery program requires him to just let it all go. He tries not to be an annoying guest at casual barbecues or hover nervously near the grill when a distracted host leaves his post. Dogs on a grill need to be watched or they’ll quickly run away from you. When done right they get a light char and a bite that pops. Since game day is supposed to be about the game and the guests, get the dogs done before the national anthem. The key to dogs lasting well into the postgame commentary is the slow cooker. Before the game, grill, broil, or pan-char your sausages—brats, knacks, red hots, kielbasa, smoked turkey and chicken sausages, even those basil–sun-dried tomato–mango brands. Keep them warm in spiked hot dog “water.” Use the recipe as a guideline. A large slow cooker can easily keep 5 or 6 pounds of dogs in a hot steamy bath. Just use enough liquid to keep the dogs partially but comfortably submerged, adding more water if needed. Once heated through, the links will be ready as long as the cooker is plugged in. And if the slow cooker is tied up with your famous chili or nacho dip, put a heavy-bottomed covered pot over low heat on the stove. Otherwise, grab an extension cord, set the slow cooker on the coffee table, and you won’t even have to leave your seat.
Recipe information
Yield
makes 12 servings
Ingredients
Preparation
Step 1
COMBINE the beer, bay leaves, onion, and bottled smoke in a medium to large slow cooker (at least 4 quarts). Turn on high to heat the broth.
Step 2
Lightly CHAR the hot dogs at a moderate heat level using a broiler, grill pan, skillet, toaster oven, or grill.
Step 3
ADD the hot dogs to the slow cooker. Cover and reduce the heat to low. Add beer or water and additional dogs as necessary.
Variation
Step 4
You can cook hot dogs in a covered dry slow cooker. The hot chamber will give the dogs a charred look and feel, and you don’t have to watch them every minute. Sprinkle in a little bottled smoke, if you like. Cook them on high for about an hour or on low for two. They will dry out and shrivel up if left in the cooker too long. For all-day serving, go with the Smoky Beer Broth.
