Deep Fried Coney Island Rippers with PBR Mustard

Name: Coney Island Rippers with PBR Mustard
Cook time: 20 min
Cuisine: American
Ingredients: 2 (12 ounce) cans Pabst Blue Ribbon beer; 1/3 cup yellow mustard seeds; 1/4 cup brown mustard seeds; 1/3 cup apple cider vinegar; 3 tablespoons dark brown sugar; Kosher salt, for seasoning; 1/2 teaspoon ground turmeric; Pinch of ground all spice, optional; 4 all beef hot dogs; 1 cup oil for frying, such as peanut or vegetable oil; Finely chopped white onion; 4 hot dog buns

4.5

Recipe By

Fey&Mark

PublishedApr 17, 2023

#Apple#Beer#Brown sugar#Mustard seed#Onion#Turmeric#Vegetable oil

What You Need

Ingredients

Serving Multiplier

For the PBR Mustard

012 (12 ounce) cans Pabst Blue Ribbon beer
02⅓ cup yellow mustard seeds
03¼ cup brown mustard seeds
04⅓ cup apple cider vinegar
053 tablespoons dark brown sugar
06Kosher salt, for seasoning
07½ teaspoon ground turmeric
08Pinch of ground all spice, optional

For the Coney Ripper Dogs

014 all beef hot dogs
021 cup oil for frying, such as peanut or vegetable oil
03Finely chopped white onion
044 hot dog buns

Step by Step

Instructions

01
Pour the beer into a wide skillet and bring to a simmer over medium high heat. Cook until reduced to 1 cup, about 15 minutes. Combine the reduced beer with the mustard seeds and vinegar in a bowl. Cover and refrigerate overnight.
02
The following day, add the sugar and spices to the mustard mixture and move to a blender. Process the mustard on high until smooth. Taste and season with salt. Move to an airtight container for long term storage. Refrigerate for at least 12 hours again before using.
03
Heat the oil in a large skillet over medium high heat. Once the oil is shimmering, add the hot dogs and cook until they burst, or at least blister, and remove them to paper towels to drain. Build the dogs by putting a wiener in each bun, topping with mustard and chopped onions. Bet you can't eat just one!

Community Score

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