Todd Toven's Texas Brisket Chili Dogs | Blackstone Griddles

Todd Toven shares his take on the Texas Brisket Chili Dog, and it’s a game-changer! Fire up the Blackstone Camp griddle, cook smoked sausage with Texas barbecue sauce, and top it with chili, onions, and cilantro. It’s simple, easy, and absolutely delicious!

Texas Brisket Chili Dogs recipe: https://blackstoneproducts.com/blogs/recipes/texas-brisket-chili-dog

Ingredients
Cooking oil (for griddle)
1 pound chorizo (or pre-cooked Texas red chili)
5 ounces vinegar-based Texas BBQ sauce (or pre-cooked Texas red chili)
15-20 ounces smoked sausage (e.g., H.E.B. smoked brisket sausage or basic beef smoked sausage)
4 bakery-fresh hoagie rolls
BBQ rub (for seasoning)
1 small onion, chopped
Fresh cilantro, chopped

Directions
1. Preheat the Blackstone griddle to medium-high heat. Drizzle and spread oil evenly over the griddle surface.

2. Cook the chorizo on the griddle, continuously stirring as it browns.

3. Place a cast iron skillet on the hot griddle to make this version of "cheater's chili" (you can use real chili if preferred). Pour the Texas BBQ sauce into the skillet and stir while it heats up.

4. Once the chorizo is thoroughly cooked, stir it into the sauce in the skillet to achieve your preferred sauce consistency. Keep stirring until it simmers.

5. Cut the sausages to the appropriate length for the buns and place them on the lightly oiled griddle. Season with BBQ rub. Roll the sausages every minute or so until all sides are nicely colored.

6. Slice the hoagie rolls almost all the way through.

7. Once the sausages are warmed through and seared, remove them from the griddle and place one in each roll. Scoop chili onto each sausage.

8. Garnish with chopped onions and cilantro.

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