Hot Dogs Waco Style Food

RACHAEL RAY'S DEVILISH CHILI DOGS

Steps:

• Heat skillet over medium high heat.
• Add olive oil and meat and season with salt and pepper.
• Brown and crumble beef.
• Add Worcestershire, onion, garlic, chili powder, and cook together 5 minute Add tomato sauce and reduce heat to low.
• Meanwhile boil franks in shallow pan to warm through, 5 minute
• Drain water and return pan to medium heat.
• Score casings on dogs.
• Melt butter in skillet and add hot sauce.
• Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place dogs in buns and top with chili and cheese.
• Place dogs under broiler and melt cheese.
• Serve immediately.

BANNOCK DAWGS

Steps:

• Mix the first four ingredients to make the dough.
• Roll out the dough and let rest for 10 minutes.
• Cut the dough to fit the wieners.
• While you are making the dawgs you can heat up the oil or lard.
• Spread the dough with mustard.
• Top with a wiener and some cheese and onions.
• Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
• Fry until golden brown.
• Note: Let these cool a bit before you eat or you WILL burn your lips!

RON'S GOURMET DAWGS

Steps:

• I am fortunate enough to have a professional griddle and a counter top griddle in my home. If you happen to have the counter top version you have it made making this recipe, for that is all that is needed.
• I start off putting the pkg of bun length hot dogs on the griddle to heat them up.
• While heating the dogs, I go ahead and dice up my large onion.
• Then I take 4 tbsp of the butter on put on the opposite end of the griddle than the dogs, and saute the onions (making sure not to burn, unless you like your onion in such a manner).
• I prefer to use Nathan's dogs due to them having squared sides to where they don't roll too easy on you while turning to evenly cook.
• Once the onions are done to your liking, remove them from the griddle and place in a small bowl or on a small plate while you finish up.
• Once the dogs are done to your liking, remove them from the griddle and then scrape the griddle down free of any remaining onions and such.
• Take the remaining butter and place on the griddle and spread all over the griddle and toast the buns if you like ( I toasted mine, just my preference).
• Once the buns have been toasted, I take a slice of cheese ( used American this time) and split it in half and over lap the cheese on one side of the bun.
• Then I place the hot dog on the bun, cover with mustard, sauteed onions, then the horseradish sauce then topped off with ketchup and relish.
• Your toppings may vary, this is just the toppings that myself and my family prefer.

HOT DOGS WACO STYLE

Steps:

• Grill dogs to desired doneness; a little char can add nice flavor!
• Toast buns if you like, then layer ingredients ~ sauce, dog, cheese, bacon, onions and tomatoes (pepper if choosing the spicey version).
• Add more sauce if needed. (Goes great with your favorite beer).
• Dig in and enjoy!

CHICAGO-STYLE HOT DOGS

Steps:

• Prepare your grill for grilling.
• Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
• Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
• Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
• Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
• Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!

HOT DOGS MEMPHIS BBQ STYLE

Steps:

• 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.