Smoked Sonoran Dogs

Sonoran Dog
Sonoran Dog

Smoked Sonoran Dogs

  By Rhonda

June 28, 2022

  • Yields: 4 - 6


• Quarter Pound Beef Franks

• Large Hot Dog Buns

• Crumbled Cotija Cheese

• Roasted Garlic and Tomatillo Salsa

• Hatch Chile Guacamole

• Cilantro

• Big Swede BBQ Badass Pork Boost

• 1 lb Pork Belly, thinly sliced

• Salt and pepper, to taste

• Grilled Onions

Fresh Pico De Gallo:

• 3 Garlic Cloves

• 1 Jalapeno

• 1/2 Lime

• 1/2 Red Onion

• 5 Roma Tomatoes

• 1/2 bunch Cilantro

• Salt and Pepper

Cilantro Lime Crema:

• 3/4 cup Sour cream

• 1/4 cup Mayonnaise

• 1/4 cup fresh Cilantro leaves

• Juice and zest of a lime

• Sea salt, to taste


1Preheat your smoker or grill to 275°F or 135°C. If using wood or pellets, use oak wood.

2Season the pork belly slices with the Big Swede BBQ Badass Pork Boost or your favorite sweet BBQ rub. Place the pork belly slices in the grill and smoke until they reach an inner temperature of 165°F or 74°C.

3Carefully score the beef franks in a criss-cross pattern using a sharp knife. This will help the BBQ rub to stick better, but also infuse the beef franks with more smoke flavor. Season the beef franks with the BBQ seasoning as well.

4Add the beef franks to the smoker as well and smoke until the pork belly slices hits an inner temperature of 200°F or 93°F and the beef franks are cooked through.

5While the beef franks and pork belly slices are smoking, prepare the Pico de Gallo and Cilantro Lime Crema. To make the Pico de Gallo, dice the tomatoes, onion, jalapeno, cilantro, and garlic and toss together. Add lime and salt and pepper.

6Place all the ingredients for the Cilantro Lime Crema in a food processor and combine well. Pour into a squeeze bottle and set aside.

7When the pork belly slices and beef franks are ready, remove from the smoker and start building the Sonoran dog.

8Place a slice of pork belly together with a smoked beef frank in a bun. Spread some hatch chile guacamole on one side of the bun and some salsa on the other. Slather the Sonoran dog with the pico de gallo. Add grilled onions on top and then crumble some cotija cheese over the onions. Drizzle the Sonoran dogs with the Cilantro Lime Crema. Finally, top it off with some cilantro leaves. Serve immediately.

2022-06-28T15:43:52-05:000 Comments