Last BBQ of Summer

                                         BBQ is a great way to cook your favorite food in your own backyard

BBQ History

The origin of BBQ goes back to 250 years ago. The pirates roaming the Caribbean seas used to roast their meat pierced from bottom to head with their sword and cook it over the flames of an open pit, since the meat was transpierced from “de la Barbe au Cul,” from the beard to the ass. Transformed over time to BBQ. Thanks to those swashbucklers we can enjoy hotdogs on the grill for Labor Day 2022.

Chicago-Style Hot Dogs

YIELDS: 4 SERVINGS
PREP TIME:  10 MINS
TOTAL TIME: 35 MINS

INGREDIENTS
4 hot dog buns
3 tbsp. melted butter
4 hot dogs (best beef dogs, American Wagyu, Kirkland are also great
1 tbsp. mustard
2 soup spoons of pickle relish
1/4 white onion, finely chopped
1 tomato, sliced 
1/2 tsp. sea salt

DIRECTIONS
Oven Preheated to 350°. Brush the outside of hot dog buns with butter.
Place buns seam side down, on a baking sheet.
Place hot dogs in boiling water in a pot until, 5 minutes.
Bake hot dogs on grill until lightly toasted 8 to 10 minutes
Insert hot dogs in buns and then top with mustard, onion,
relish, tomato slices, and add a pinch of sea salt.

                    A selection of great hot dogs

Hawaiian Hot Dogs

YIELDS: 8
TOTAL TIME: HOURS 20 MINS

INGREDIENTS

FOR THE HOT DOGS
8 hot dogs, split lengthwise (be careful not to cut all the way through)

FOR THE PINEAPPLE SALSA
2 c. fresh pineapple, finely chopped
1/2 small red onion, finely chopped
1/2 c. freshly chopped cilantro, plus more for serving
3 tbsp. fresh lime juice
Sea Salt

FOR THE SPICY MAYO
1/2 c. mayonnaise
1/4 c. Chili sauce or Schiracha
1 tbsp. fresh lime juice (optional)
Sea Salt

DIRECTIONS

  • Make the pineapple salsa: In a small bowl, toss together pineapple, 
    onion, cilantro, and lime juice. Season with sea salt, set aside.
    Make the spicy mayo: In another small bowl, mix mayonnaise, Sriracha,
    and lime juice. Season with sea salt and set aside.
    Heat grill to medium heat.
    Use large Buns, toast. Set aside.
    Place hot dogs on grill until grill marks appear.
    Place hot dogs in buns, then top with pineapple salsa,
    add spicy mayo to taste.

    Hot Dog Chili

    SERVINGS: 6
    PREP TIME: 10 MIN
    TOTAL TIME: 30 MINS

    INGREDIENTS
    1 lb. ground beef
    1/4 c. tomato paste
    1 tbsp. yellow mustard
    2 tsp. Worcestershire sauce
    2 tsp. chili powder
    1 Garlic clove crushed
    sea salt
    Freshly ground black pepper
    1/2 chicken broth
    Grilled hot dogs,
    Hot dog buns,  
    Shredded cheddar,
    Chopped white onion,

    DIRECTIONS
    Heat a large skillet over medium heat.
    Add ground beef and cook, 6 minutes.
    Drain fat and return to heat.
    Add tomato paste and cook 2 minutes.
    Add mustard, Worcestershire sauce, chili powder,
    crewshed garlic, and chopped onions salt and pepper to taste.
    Stir to combine, add chicken broth and bring to a simmer.
    Cook 5 minutes. 
    Serve over hot dogs, then top with cheddar and onions.


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1 Response to Last BBQ of Summer

  1. Pingback: CRÉMANT DE LOIRE – Bonjour Never LandBonjour Never Land

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