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| Spiral-Cut Hotdogs |
"Amp-up your cookout with spiral-cut hotdogs and an array of toppings that take your 'dog to new heights. Let your guests customize the toppings on their grilled 'dogs, and you'll have a cookout to remember."
Ingredients :
- 1 (16 ounce) package Ball Park Franks
- 1 (8 count) package Ball Park Hot Dog Buns
- 1 (10 or 12 inch) wooden skewer
- Hawaiian Dog:
- fresh pineapple, chopped
- sugar snap peas, chopped
- red onion, minced
- teriyaki mayo (equal parts teriyaki sauce and mayo)
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 20M |
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- Thread hotdog onto skewer completely. Holding paring knife at slight angle to one end of hotdog, cut through hotdog while turning skewer away from you.
- Heat grill. Grill hotdogs until hot throughout. Serve in buns with toppings of your choice.
Notes :
- Buffalo Blue Dog: chopped celery, blue cheese crumbles, Buffalo sauce mayo (mayo + Buffalo sauce to taste)
- Cowboy Dog: Prepared coleslaw, pickle slice, barbecue sauce, baked beans
- Pepper and Onion Dog: Sliced bell peppers and onions, sautéed on low until very soft
- California Dog: chopped avocado, diced tomatoes, diced onions, sliced jalalpeno, cilantro leaves, squeeze of lime juice, cotija or feta cheese crumbles.
- All American: Ketchup. Mustard, onions, diced; pickle relish
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