Showing posts with label hotdog. Show all posts
Ingredients
- 1 package hot dogs
- 1 package FarmRich SmokeHouse Pulled Pork BBQ
- 1 package hot dog buns
Coleslaw
- 1 (16 oz) package coleslaw mix
- 1/2 cup Mayo
- 2 Tbls white vinegar
- 1 Tbls sugar
- Salt and pepper to taste
Instructions
- Cook Pulled Pork according to the package directions.
- Preheat grill and grill hot dogs.
- To prepare coleslaw mix together mayo, vinegar, sugar, salt and pepper. Put coleslaw into a large bowl and toss with mayo mixture. Adjust salt and pepper as necessary.
- To assemble place grilled hot dog in a bun, topped with pulled pork and coleslaw.
https://dinnersdishesanddesserts.com/barbecue-pulled-pork-hot-dogs/
INGREDIENTS
12 extra large jalapeños
8 slices American cheese
4 thin hot dogs, halved lengthwise
4 hot dog buns
Mustard, for serving
DIRECTIONS
- Heat grill to high. Slice tops off jalapeños, then cut off bottoms where it starts to narrow. Using a paring knife, dig out seeds and ribs of each pepper to form a hollow tube.
- Break cheese into rectangles the same width as hot dogs. Place a few pieces on a halved hot dog, then place the other half of the dog on top to re-form the hot dog with cheese in the center.
- Stuff hot dogs into jalapeño tubes. (Depending on how big the jalapeños are, you should be able to put 2 or 3 around each hot dog.)
- Grill, charring jalapeños on all sides and warming the dogs, but remove from heat before too much cheese spills out. Serve on hot dog buns with mustard.
https://www.delish.com/cooking/recipe-ideas/recipes/a53679/jalapeno-popper-dogs-recipe/
INGREDIENTS
- ½ pineapple, cut in half then sliced into ¼ inch thick rounds
- 1 teaspoon grape seed oil
- Optional: ½ teaspoon cayenne pepper
- 8 hot dogs - I used Grimm's smokies (use vegan hot dogs for a vegan hot dog feast!)
- 8 hot dog buns (gluten free, if needed)
For the teriyaki mayo:
- ¼ cup real mayonnaise (NOT Miracle Whip!), sub vegan mayo if needed
- 3 tablespoons teriyaki sauce
- ½ tablespoon lime juice
- Pinch of sea salt
Toppings:
- Thinly sliced red onions, jalapeño peppers, cilantro
INSTRUCTIONS
- Preheat your grill to high and oil the grate.
- Combine all the teriyaki mayo ingredients together in a small bowl and mix well.
- Toss the pineapple slices with the grape seed oil then grill until grill marks appear, about 2 minutes. Flip the pineapple slices over, sprinkle with cayenne pepper (if you like it spicy), then remove the pineapple from the grill.
- Turn the grill down to medium-high and BBQ the smokies until they are cooked through, 7-10 minutes, turning a few times. Lightly toast the buns on the grill for about 1 minute.
- Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and some or all of the toppings.
https://www.theendlessmeal.com/hawaiian-hot-dogs/