1 to 2 large onions, rough chopped
8 to 10 garlic cloves, smashed
4 to 5 bay leaves
Fresh thyme sprigs
Chile arbol, broken up with no seeds
Whole peppercorns, mustard seeds, coriander, juniper berries, 1/2 a clove (if you can find "pickling spice" you'll have most if not all of these)
Hot dogs, preferably all-beef, Deitz & Watson or Hebrew National
Beer, enough to cover the dogs: nothing too bitter, cheap works fine but a nice Hefeweizen would be appropriate
1. Cut shallow slits in the dogs lengthwise to allow the flavor to seep in.
2. Toss everything together in a plastic container or whatever fits. Make sure the dogs are covered with liquid. Don't be shy with the ingredients, you want as much flavor as you can get in there.
3. Marinate dogs, preferably overnight.
4. For best results braise the dogs in an oven at 375°F for 15 to 20 minutes and then finish on the grill.
Credit: Hot Dog Marinade | Serious Eats : Recipes
Posted by Hawk Krall, September 4, 2009 at 1:55 PM