American Après Ski Smoker Corn Dogs

Now we are creating a special corn dog recipe that is prepared in the Dutch oven in the smoker and refined with the exquisite products from Helvetic Barbeque – the SaltnPepper Rub and the Original Sauce. The perfect après-ski snack


– Wienerli

– White flour

– Corn flour

– Sugar

– Oil

– Eggs

– Milk

– Baking powder

– Wooden skewers

– Deep-frying fat

Salt-n-Pepper Rub from Helvetic Barbeque

Original sauce from Helvetic Barbeque


1. prepare the batter: Mix white flour, corn flour, sugar, Salt-n-Pepper Rub, oil, eggs, milk and baking powder to make a thick batter.

2. season the Wienerli: Sprinkle the Wienerli with the Salt-n-Pepper rub.

3. skewer the Wienerli: Put the seasoned Wienerli on wooden skewers.

4. prepare the Dutch Oven in the smoker: Preheat your smoker to a medium temperature and place the Dutch Oven with the frying fat in it. Let the fat get hot.

5. deep-fry the corn dogs: Dip the sausages in the batter and deep-fry them in the Dutch Oven until golden brown.

6. serve: Serve the corn dogs with the Original Sauce from Helvetic Barbeque as a dip.

This method of preparation in the Dutch Oven gives the corn dogs a unique smoky aroma that harmonizes perfectly with the taste of the Salt-n-Pepper Rub and the Original Sauce.

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