Light grill and setup for two zone cooking.

Mince garlic and shallot, add to a small pot with oil and sauté over medium high heat. Add in tomato paste and beef stock, simmer and reduce for one hour.

Add in chopped brisket (or browned ground beef) and seasoning. Cook for another hour at a simmer, or until thickened.

Separate 1.5 lbs of ground chuck into 3 equal size balls. Flatten out into a rectangle shape, approx. 12” by 4”.

Cut cheddar cheese block into cheese sticks. Lay cheese sticks onto meat patties and enclose meat around the cheese. Make sure to seal up each side, so the cheese doesn’t leak out.

Wrap each one of the “dogs” in bacon. Each one should take about 3 slices of bacon. Season with OTFC Tennessee Smoke Rub.

Reverse sear the dogs on the grill. Start on the cooler side of the grill, smoke for 1 hour. Then move to the hot side of the grill to sear off the bacon.

Assemble! Hoagie roll, cheese dog, chili, shredded cheese, green onions.