o a boil. Add the hot dogs, reduce the heat to a
In deep skillet over medium-high heat, combine beer and hot dogs; cover.
Bring to simmer; reduce heat to medium.
Cook until hot dogs are cooked through, 8-10 minutes.
Meanwhile, mix next 3 ingredients.
Fill each bun with tomato slices, hot dog, mustard sauce, pickle, onion and peppers.
alf moons.
Grill the hot dogs until browned, 4-5 minutes
Simmer frankfurters in beer or water for approximately 10 minutes.
Warm buns in microwave, until slightly warm and soft.
To assemble hot dogs, place frank in each bun.
Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos\"might\" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
Sprinkle with celery and poppy seeds.
Serve.
Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.
Brush outsides of the hot dog buns with butter and
n medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and
Mix together chopped tomato, onion, cilantro and jalapeno and set aside.
Preheat grill to medium/high.
Wrap hot dogs with bacon, securing with a tooth pick.
Warm hot dog buns and wrap in foil.
Grill dogs to desired crispness, turning often.
Serve on buns with assorted condiments.
ENJOY! :=) .
b>hot dogs in heated buns.
Top with Perciful-style sauce and Perciful-style
Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed).
Place the Hot Dog in a steamed poppyseed bun.
Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.
Heat grill to medium heat.
Wrap bacon tightly around hot dogs.
Grill 10 - 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
Add buns to the grill the last 2 or 3 minutes of cooking to toast.
Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.
nd the jalapenos to the hot skillet and cook until the
he slit of each hot dog.
Tie hot dogs crosswise in 2
s above.).
Meanwhile, place hot dogs on grill rack around foil
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.
Simmer the chili sauce and jelly together, then add to hot dogs.
One recipe of sauce can cook up to 30 to 40 hot dogs.
Use mini hot dogs or regular hot dogs cut into 1-inch pieces.
Split hot dogs and hot dog buns lengthwise.
Place buns on a cookie sheet.
Place mozzarela cheese over buns.
Place split hot dog on each bun.
Spread pizza sauce over the hotdogs.
Sprinkle with parmesan cheese and broil until cheese bubbles and the hot dogs are hot.
In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.
Heat oil in a medium skillet on medium heat. Saute\t onions for 2-3 mins, until tender. Stir in sugar and vinegar. Cook, stirring, for 5-10 mins, until caramelized. Transfer to a plate and cover to keep warm.
Preheat grill to medium-high. Grill hot dogs, turning, until heated through and grill marks appear. Place hot dogs in rolls. Top as desired with cheese, onions, pickles and mustard.
Preheat an outdoor grill for medium-high heat.
Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.