Maryland Grilled Half-Smokes on Arteflame

Introduction

Half-smokes are a beloved Washington, D.C.-area specialty, offering a delicious, smoky, and slightly spicy bite. These sausages are a mix of pork and beef, giving them a rich, juicy flavor. Grilling them on an Arteflame grill brings out their best – a perfect sear on the center grill grate followed by slow cooking on the griddle for a tender, juicy result. Served in a bun with classic toppings, this recipe is a must-try for sausage lovers.

Ingredients

• 4 half-smoke sausages
• 4 hot dog buns
• 2 tbsp butter
• ½ cup diced onions
• ½ cup chili sauce
• ¼ cup shredded cheddar cheese
• 1 tbsp yellow mustard
• 1 jalapeño, sliced (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins and light the napkins.
4. Let the fire burn for about 20 minutes until the grill is hot and ready.

Step 2: Sear the half-smokes

1. Place the sausages on the center grill grate at 1,000F.
2. Sear each side for about 1-2 minutes to lock in the juices.
3. Move the sausages to the flat cooktop griddle to continue cooking.

Step 3: Cook the sausages through

1. Position the sausages on the medium-heat zone of the Arteflame cooktop.
2. Cook, turning occasionally, for about 5-7 minutes until they reach an internal temperature of 150F.
3. Remove from the grill and let them rest (they will rise to 165F).

Step 4: Toast the buns

1. Spread butter on the inside of each bun.
2. Place the buns face-down on the griddle and toast until golden brown (about 1-2 minutes).

Step 5: Prepare the toppings

1. Grill the diced onions on the griddle until soft and caramelized.
2. Warm up the chili sauce on the griddle.

Step 6: Assemble and serve

1. Place a grilled sausage in each toasted bun.
2. Top with grilled onions, chili sauce, mustard, cheese, and jalapeños (if using).
3. Serve immediately and enjoy!

Tips

• Remove the sausages from the grill when they are 15°F below the target temp, as they continue cooking after removal.
• Use wood with a mild smoke flavor like oak or hickory for the best taste.
• Make sure to keep the buns on the outer edges of the griddle to avoid over-toasting.

Variations

1. Classic Half-Smoke: Stick to simple toppings like mustard and onions for traditional flavor.
2. Bacon-Wrapped Half-Smoke: Wrap each sausage in bacon before grilling for extra crispiness.
3. BBQ Half-Smoke: Brush sausages with BBQ sauce and top with slaw.
4. Cheese-Stuffed Half-Smoke: Slice the sausages down the middle and stuff with cheddar before grilling.
5. Spicy Half-Smoke: Use spicy mustard and extra jalapeños for a fiery kick.

Best pairings

• Sweet potato fries
• Grilled corn on the cob
• Coleslaw
• Ice-cold beer or lemonade

Conclusion

Grilling half-smokes on an Arteflame grill locks in the juices and gives them a perfect char. With toasted buns and flavorful toppings, this Maryland-inspired dish is perfect for any cookout.