Grilled Triple Decker Hot Dog Sandwich Food

BIG DOG SANDWICH

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

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 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.

GIANT DOUBLE DECKER TACO

Steps:

• Fit a sheet pan with a wire rack.
• Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
• Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
• Preheat the broiler.
• Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
• Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
• Serve with your favorite taco bib.
• Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
• Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.

TRIPLE DECKER GRILLED CHEESE SANDWICH

Steps:

• Place 1 1/2 cheese slices on one bread slice, top with second bread slice and remaining cheese slices, then top with third bread slice.
• Spread outside of sandwich slices with butter and cook in a skillet on medium heat until browned on both sides.