INGREDIENTS

All-Beef Franks 12
Buns, locally made 12
Yellow Onion, diced 1
Yellow Mustard 1/2 Tbsp.
Ketchup for serving
Cucumbers, pickled for serving

PREPARATION

When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 350°F, close the lid, and pre-heat for 10-15 minutes.

Cut small lines in each beef frank to ensure even cooking, and facilitate a good char.

Place beef franks on the grill grate, and grill for about 15 minutes, lid closed, rotating them every 2-3 minutes.

Pile high with condiments and enjoy.

Chef Marco’s Ketchup:

Purée 1 (28-to 32-ounces) can tomatoes with juice in a blender until smooth.

Cook 1 medium white onion, diced, and 4 cloves of diced garlic in 2 tablespoons of vegetable oil over medium heat, stirring occasionally, until golden, about 8 minutes.

Add 1 tsp chili powder, 1/2 tsp paprika, 1/4 tsp ground allspice, and 1/2 tsp pepper and cook, stirring frequently, about 1 minute.

Add tomato puree, 1 Tbsp. tomato paste, 1/2 cup of packed light brown sugar, 1/2 cup apple cider vinegar and simmer, uncovered, stirring occasionally, until very thick, 45-55 minutes.

Puree ketchup in blender until smooth. Chill at least 2 hours for flavors to develop.

Chef Marco’s Pickled Cucumber:

In a large, heat proof measuring cup, combine 1 1/2 cups of distilled white vinegar, 1/4 cup sugar, 4 tsp kosher salt, 1 tsp mustard seeds, 1 tsp coriander seeds and 3/4 tsp of fresh dill seeds with 2 cups of hot water. Stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl toss two pounds of kirby cucumbers, sliced 1/4 inch thick with 3/4 cup of coarsely chopped dill and 3 cloves of garlic, coarsely chopped. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.