Time to celebrate our Birthday again, America. Each year we offer interesting information on the background of our hot dogs, where they are most popular, and why that happened.
So as we start our favorite fun celebration, let’s spread out our food tastes this year. Grills are in, grills and grilling have taken over the old microwave, so crank up the fire, gang.
For those who miss the quick fix of years past, this is a step toward your happy 4th.
Fast Hot Dogs can still be micro-d, baked, steamed, or the popular first choice, grilled.
The main grilling success key is controlling the heat, so keep it on a medium or lower, charcoal works best, remember those dogs are small!
Keep long handled tongs at hand, relish isn’t so tasty on cooked fingers. Metal forks tend to get hot quick, too. Besides, who wants guests weeping over a holey frank with yummy juice escaping.
Heat Up Hot Dogs
2 Cups Corn Meal
1 Cup Flour
1 tsp Baking Soda
Pinch of Sugar
Pinch of Salt
1 Cup milk
1 Cup Water
1. Place the Dog on a skewer with enough room left on each end for your fingers to handle it.
2. Combine all ingredients, blend until smooth but not real drippy.
3. Cover dogs in batter
4. Fry until done on all sides
Cut wieners into bite size pieces.
Bell Peppers – choose your favorite colors!
Or Your Favorite Vegetables
Brush with oil chunks of Red, Orange, Yellow or Green Bell Peppers and one fresh cut Sweet Onion alternating between veggies and wieners.
Here are some ways to get more variety.
New York Franks: No, not Nathan’s but almost as good. These are quickly pre-cooked under a broiler then put on the grill with fresh chunky cooking red onion, topped with cherple mustard.
Coney Island Weinners: 3 minutes in boiling water, dried on paper towels then topped with spicy bbq sauces.
Boston Barkers: Steamed 5 minutes, place slightly expanded wieners on the grill until the outside is toasty. Place in potato bread or lobster roll with chopped yellow peppers.
Chicago Dogs: Heat wieners using your method of choice, dress with sweet relish, chopped red onion, fresh tomato chunks, garlic salt and celery seeds.
Kansas City Cookers: Heat meat, place on sesame seed roll, cover with sauerkraut, Swiss cheese, then place on heat to melt cheese.
Tex-Mex Dogs: Heat, then dress with fresh Tomato, Chiles and Herb salsa. Sprinkle with Jack or White cheese, top with diced jalapenos.
South Carolina Hot Dog: Heat by steaming, cover with catsup and two tablespoons of finally chopped coleslaw salad.
San Diego Dogs: Cook over the grill until almost crisp outside, place in traditional hot dog bun, dress with chopped onion and finely diced jalapenos.