Summer time is almost here, time go get out the old hot dog cooker, a plain old hot dog is good, but it is even better when I make special regional hot dogs, those hot dogs that are popular in any given location in the country. you can use any hot dogs but I like Nathans the best.
Preheat grill to medium heat.
4 Jumbo all Beef hot dogs 4 toasted white-wheat hot dog buns 1/2 cup Cheez Whiz 1/2 cup grilled bell pepper slices (yellow, red, & green) 1/2 cup onion slices
Place the beef hot dogs on grill rack coated with cooking spray; grill, covered, 10 to 15 minutes, turning frequently until done. Place hot dogs in 4 toasted white-wheat hot dog buns. Spread 1/4 cup Cheez Whiz evenly over hot dogs . Place 1/2 cup grilled yellow, red, and green bell pepper slices and 1/2 cup onion slices evenly over dogs.
On the other side of the country....Seattle Hot Dogs....for a quick hot dog, with a little kick
2 hot dogs 2 hot dog buns 1 onion, halved and thinly sliced 1 teaspoon oil 1 teaspoon butter 1/2 teaspoon brown sugar salt pepper 3 ounces cream cheese
Heat the butter and oil in a skillet over medium-high heat. Add the onion and sugar, cook for 20 minutes or until onions are caramelized, stirring regularly. Season with salt and pepper to taste. As the onions are caramelizing, heat the cream cheese in a pot until soft and warm but not melted/cooked. Cook the hot dogs according to the package directions and toast the buns. Spread cream cheese on each warm bun. Top with a hot dog and onions.
Lift and eat fast because this one will fall thru the bun real fast, the St Louis Bacon Wrapped Dog
Jumbo Hotdogs. hot dog buns Thick cut bacon Dill Pickle Spear Sauerkraut Baked beans Caramelized onions Pico de gallo Spicy mayo sweet BBQ Sauce
Wrap bacon around hotdog and grill, steam bun, baked beans go on the bun first, then the hotdog, Dill Pickle Spear, caramelized onions, spoon full of sauerkraut, Pico de gallo and top with sweet BBQ Sauce and spicy mayo.
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