Wagyu Hot Dogs

EVERY PLATE TELLS A STORY

Growing up, hot dogs were a special treat—reserved for family cookouts on Labor Day, Memorial Day, and the 4th of July. I remember sitting on my grandparents’ back porch while my grandfather worked the grill, serving burgers and hot dogs to the family. Now, camping has become my family’s way of coming together, and hot dogs are still always on the menu. This recipe elevates those memories with rich wagyu hot dogs, bone broth, and tallow-toasted buns.

Purchase all the * ingredients to save 10% on Pullman Market Wagyu Hot Dogs during our Every Plate Tells a Story campaign now until October 31, 2025.

ISIDORE | WAGYU HOT DOGS

serves 4

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

EQUIPMENT

• Medium pot

• Grill (charcoal, wood fire, or gas)

• Pair of tongs

• Sheet tray or plate

• Pastry brush

INGREDIENTS

• 4 cups Pullman Market Fortified Beef Bone Broth*

• 1/4 cup black peppercorns whole or cracked

• 3 fresh bay leaves

• 1 tablespoon Kosher salt

• 1/4 cup Pullman Market Beef Tallow*

• 4 Pullman MarketWagyu Hot Dogs*

• 4 Hot Dog Buns

• Isidore Pickle Relish*

• Pullman Market Deli Mustard* regular or spicy

METHOD

1. MAKE THE BROTH BATH
In a medium pot, combine the beef bone broth, black pepper, bay leaves, and salt.
Bring to a gentle simmer over medium heat (about 180°F).

2. COOK THE HOT DOGS
Add the wagyu hot dogs to the simmering broth.
Cook for 4 minutes, just to heat through and infuse flavor.
Remove the hot dogs with tongs and set aside on a tray or plate.

3. TOAST THE BUNS
Bring the beef tallow to room temperature so it spreads easily.
Brush the buns lightly with tallow.
Place on the grill over indirect heat and toast until golden brown and warm, about 2–3 minutes.

4. GRILL HOT DOGS
Transfer the hot dogs to the grill over direct heat.
Grill for 2–3 minutes, turning occasionally, until lightly charred and smoky.

5. ASSEMBLE
Place each hot dog into a toasted bun.
Top with pickle relish, mustard, or your favorite condiments.