By The Dan Patrick Show
Call an audible and try out Todd Fritz’s wood-fired twist on chili dogs. Buttery, golden biscuits are filled with sliced hot dogs, spicy chili, baked over applewood and topped with all the fixin’s.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.2 Cup | Chili With Beans, Your Choice |
2 | Olympia Provisions Franks |
1 Can | Pillsbury Grands Buttermilk Biscuits |
1
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Combine chili and sliced hot dogs in a medium bowl. Open biscuits and separate into 8 biscuits.
3
Place each biscuit in a lightly greased muffin tin and press down on the sides and bottom to create a cup. Spoon a little bit of the chili hot dog mixture into each cup.
4
Place muffin tin directly on the grill grate and cook 30 minutes until biscuits are golden brown and chili is warmed.
350 ˚F / 177 ˚C
00:30
5
Let chili cups cool for five minutes before unmolding. Finish with your choice of toppings. Enjoy!
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