Grilled Hot Dogs Food

GRILLED HOT DOGS

Steps:

• Preheat a grill to medium. Lightly oil the grill grates.
• Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
• Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

OLD-TIME HOT DOG SAUCE

Steps:

• In a large skillet, saute ground beef and onion over medium heat, stirring often, until beef is browned. Add tomato sauce, chili powder, and Worcestershire sauce. Bring mixture to a boil, lower heat, and simmer for 10 minutes.
• NOTE: For a real taste treat, place cooked hot dogs on rolls and top with sauce; you should have enough for about 10. Add your favorite regular toppings, too. To make the sauce taste as if it came from a New York pushcart, add a little cinnamon. Oregano will give it a Greek or Italian flavor and a teaspoon of ground cumin will make it an authentic chili dog.

GRILLED HOT DOG-CHEESE SANDWICH

Steps:

• Spread 1 bread slice with mustard. Fill bread slices with relish, Singles and wieners.
• Spread outside of sandwich with margarine.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

GRILLED HOT DOG QUESADILLA WITH MANGO PICO DE GALLO

Steps:

• Heat grill to medium heat.
• Layer Singles and wieners on half of each tortilla; fold in half to enclose filling. Place each quesadilla in center of large sheet of foil; wrap securely.
• Grill 3 min., turning once. Meanwhile, combine remaining ingredients.
• Cut quesadillas into wedges. Serve topped with mango mixture.

GRILLED BACON-WRAPPED STUFFED HOT DOGS

Steps:

• Prepare your grill for direct medium high heat.
• Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
• Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
• Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
• Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
• During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
• Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

GRILLED DOGS

Steps:

• Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side.
• Place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place.
• Wait until they have coloured (about 5 minutes) then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes).
• While that's happening, slice the buns open, brush with oil and place over heat until toasted.
• Serve with mustard and/or ketchup.