J DAWG
When:
Only during Happy Hour at J BAR from 5:00-6:30.
How Much:
$2.75
What:
This is the J BAR variation of the Sonoran Hot Dog.
For our version we will use 4:1 Big City Red Hot Dogs from Chicago, the best dog we can find and, incidentally the most expensive and authentic buns custom made for us by Alejandro’s Bakery in Tucson that are made a little larger to accommodate the larger hot dogs we use.
How to make:
Split the buns leaving them sealed at each end to form a pocket and place them in the steamer when the order comes in.
Grill the dog on the broiler.
Spoon chorizo black beans into the pocket of the bun. Set the dog on top of the beans.
Sprinkle with raw diced red onion and nopalitos in escabeche.
From a squirt bottle, drizzle with smoked tomato ketchup, whole grain mustard and smoked poblano crema.
Serve with fries placed in the paper cones made from Spanish language newspapers and our custom black smith made cone holders.
