INGREDIENTS
- 4 Elk Smokies (1 pack)
- 4 smokie/hot dog buns
- 1 large yellow onion (white onions also work, if that is what you have on hand)
- 1 large red pepper
- Spray canola oil
For the garlic aioli:
- 1/4 cup mayonnaise
- 1/2 tsp lemon juice
- 2 heads of garlic
- 2 tbs olive oil
- Salt and pepper to taste
INSTRUCTIONS
Turn on the barbeque to medium-high heat or 425F. Start by preparing to roast your garlic – if you already have roasted garlic at home, you can skip this step.
Tear off two small sheets of tinfoil and set aside. Chop off the tops of the garlic heads, leaving all the skins on, just exposing the top of the cloves with your cut. Place one garlic head in the middle of each tinfoil sheet and drizzle with about 1 tbs of olive oil. Pull the corners of the tinfoil above the garlic to pull all the edge together making a tinfoil ball or raindrop shape. Place the tinfoil balls on the barbeque and cook for 20-30 mins on indirect heat until the garlic is soft and starting to look caramelized.
While your garlic heads are roasting, prep your vegetables. Start by cutting the ends off your onion and carefully place 3-4 skewers in it across the rings (with the grain). Cut with the grain of the onion, in between your skewers, carefully cut the onion into 3-4 sections, each of which hold entire rings of onion and are held together with a skewer forming an onion disk (see the included pictures for what I mean). For the pepper, simply remove the stem and seeds, and cut in half. Spray the onion disks and pepper halves on both sides with spray canola oil to ensure they don’t stick to the grill.
Once your garlic is ready, put it aside to cool (and open your tinfoil package to expedite this). Place your elk smokies, pepper halves and onion skewers on the bbq on direct heat. Cook for about 4 minutes a side, or until the smokies reach an internal temp of 160F, the onions start to become translucent and the peppers start to soften and have blackened grill marks. Once cooked, remove from the heat and set aside. Note you can also choose to toast your smokies buns if you wish.
While your meat and veggie cook, you can start on the aioli. Remove all of the garlic cloves from the skins, and place in a small sized bowl. Add the mayo and lemon juice and mush/whisk together. Season with salt and pepper to taste.
Before beginning to assemble your smokies, first slice the peppers lengthwise to the same approximate width as the onions, and then prep your onions. Remove the skewers from the onions, and halve the onion disks to create slices approximately the same size as your peppers.
To assemble, layer some aioli, peppers, onions, and an elk smokie. Eat immediately and enjoy warm.
Makes 4 smokies.
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Recipe created by: Wine, Food & Friends