Slow-Roasted Crust Hot Dog with Chili and Melted Cheese

Method

1. Prepare a dry rub by mixing 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper.
2. Rub the beef hot dogs evenly with the dry rub and let them rest for 20 minutes at room temperature.
3. Preheat oven to 300°F (150°C). Place the hot dogs on a wire rack over a baking sheet and roast for 25 minutes, turning once halfway through.
4. While the hot dogs roast, toast the hot dog buns in the oven for 5 minutes until golden brown.
5. Assemble by placing the hot dog in the bun, then add chili, cheese, onions, ketchup, and mustard.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.