Revamp a BBQ Classic
There are two kinds of people in this world: burger people and hot dog people. We prefer to remain neutral on that one. But this week, it is all about the good ‘ol hot dog! While we appreciate the classic ketchup and mustard combination, there are tons of ways to dress up your hot dog for a fresh twist on this BBQ classic. Searching for inspiration? OLM has your back! Check out these two delicious recipes from Weber for a BBQ your friends and family won’t soon forget!
Spicy Buffalo Hot Dogs
Prep Time: 20 minutes
Grilling Time: 4-5 minutes
¼ cup finely chopped shallots
1 tablespoon white wine vinegar
4 ribs celery, ends trimmed and cut into small dice
1 cup diced English cucumber
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh dill
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon celery salt
4 best-quality all-beef hot dogs
4 poppy seed hot dog buns, split
4 ounces blue cheese, crumbled
Hot wing sauce
1. In a bowl combine the shallots and vinegar and let stand for 20 minutes. Place the diced celery in a fine-mesh strainer and bring 3 cups of water to a boil. Holding the strainer over the sink, pour the water slowly over the celery; drain thoroughly. Add the celery and the remaining relish ingredients to the bowl and fold until evenly blended.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Cut a few shallow slashes in each hot dog, and then grill over direct medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
4. Spread an even layer of celery relish on the bottom half of each bun (you may not need all of it), and top each with a hot dog, blue cheese, and hot wing sauce. Serve immediately.
? cup water
1 teaspoon cornstarch
1 tablespoon store-bought barbecue sauce
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon packed light brown sugar
1 teaspoon caraway seed
½ teaspoon hot pepper sauce
2 tablespoons vegetable oil
2 large red onions, each cut in half and thinly sliced
¼ teaspoon kosher salt
1 teaspoon minced garlic
4 best-quality all-beef hot dogs
4 soft hot dog buns, split
Spicy brown mustard
Kosher dill pickle spears
1. Combine the water and cornstarch and whisk until smooth. Whisk in the barbecue sauce, tomato paste, vinegar, mustard, brown sugar, caraway seed, and hot pepper sauce.
2. In a skillet over medium heat, warm the oil. Add the onions and salt, partially cover the skillet, and cook until the onions are softened but not at all brown, 10 to 12 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the cornstarch mixture and stir to blend. Adjust the heat to low, cover the skillet, and cook until the onions are juicy and glossy but not wet, 20 to 25 minutes, stirring occasionally and checking to make sure the onions don’t scorch. Add another tablespoon of water, if needed. Remove from the heat.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Cut a few shallow slashes in each hot dog, and then grill over direct medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
5. Spread a little mustard on each bun, add a hot dog, and top with plenty of onions. Serve with the pickles.
For more information and delicious recipes, visit www.weber.com.
©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.