This recipe was developed by one of our celebrity chefs, Rasheed Philips.
Servings: 6
Ingredients:
For the Brats or Hot Dogs:
4 Good Ranchers bratwursts OR Beef Hot Dogs
Applewood chips for smoking
For the Batter:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 large egg
For Frying:
1 quart oil
4 wooden skewers
Instructions:
1. Pre-Smoke Preparation: Soak the applewood chips in water for at least 30 minutes prior to smoking or use a chunk or split of applewood. This will help them smoke more slowly and impart a gentle applewood flavor to the brats.
2. Smoke the Brats or Hot Dogs: Preheat your smoker to 225°F (107°C). Drain the applewood chips and add them to the smoker. Place the brats/hot dogs directly on the smoker's grates. Smoke them for about 20 minutes, or until they are almost fully cooked and have a nice smoky aroma.
3. Chill the Brats/Hot Dogs: Prepare an ice bath by filling a large bowl with ice and water. Once the brats are smoked, immerse them in the ice bath to stop the cooking process and cool them quickly. This step is crucial as it firms up the meat, making them easier to handle during the battering process.
4. Prepare the Batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper. In a separate small bowl, beat together the milk and egg. Add the wet ingredients to the dry ingredients, stirring until the batter is smooth and homogenous.
5. Heat the Oil: In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C).
6. Prepare the Brats/Hot Dogs for Frying: Remove the brats from the ice bath and pat them dry with paper towels. Insert wooden skewers into each brat/hot dog, making sure they are securely skewered. Dip them into the batter, ensuring they are completely coated. Allow any excess batter to drip off.
7. Fry the Corn Dogs: Carefully place the battered brats/hot dogs into the hot oil. Fry them for 2-3 minutes, or until the batter is golden brown and crispy. Work in batches to avoid overcrowding the fryer. Remove the corn dogs from the oil and drain on paper towels.
8. Serve: Serve the corn dogs hot with your choice of condiments, such as ketchup, mustard, or a creamy dipping sauce.
Sheed’s Notes: Smoking the brats/hot dogs not only cooks them but also infuses them with a delicious applewood flavor that complements the sweetness of the cornmeal batter. Ensure the batter is not too thick; it should easily coat the meat but not be overly gloppy. For an added touch, you could mix some fine chopped onions or jalapeños into the batter for extra flavor.