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Deep Fried

Coney Island Rippers with PBR Mustard

Cook Time 20 Minutes plus overnight rest time

Servings 4

For the PBR Mustard

  • 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

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying, such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

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.

 

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.

 

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!
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Coney Island Rippers with PBR Mustard

Deep Fried Coney Island Rippers with PBR Mustard

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, hot dogs, PBR
Cook Time 20 minutes
Servings 4

Ingredients

For the PBR Mustard

  • 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

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

Instructions

  • 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.
  • 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.
  • 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!