• National Hot Dog Day

    national hot dog day

    chicago dog

    Chicago Style Hot Dog
    Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard; chopped white onions; bright green sweet pickle relish; a dill pickle spear; tomato slices or wedges; pickled sport peppers; and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor’s preference. Most often they are steamed, water-simmered or grilled over charcoal, the latter of which are referred to as “char-dogs.” (WikiPedia)

    coney dog

    Coney Island Hot Dog
    A Coney Island Hot Dog (or Coney Dog or Coney) is a natural-casing beef hot dog, topped with an all-meat beanless chili, and diced or chopped white onions, with one or two stripes of yellow mustard. The variety is a fixture in Jackson, Flint, Detroit, southeastern Michigan, and Fort Wayne, Indiana. A similar but distinct variety can be found in Cincinnati, Ohio known as a Cheese Coney. A coney dog is not to be confused with a chili dog, a more generic chili-topped hot dog. (WikiPedia)

    There are different regional hot dogs. For example in California you can add alfalfa sprouts, avocado, whole wheat bun, etc. The chili dog just adds chili and depending on the area with or without beans. The variations of hot dogs are mind boggling. The only thing you have to remember is NO KETCHUP! Ketchup is for hamburgers.

    Good eating!

    Some Hot Dog Recipes

    The “Dear” Dog by Steven Raichlen

    Samba Dogs by Steven Raichlen

    Bacon Wrapped Hot Dogs from the Kraft Kitchen

    Hot Rodster Dog by the Kraft Kitchen

    Jeff’s Chicago Style Hot Dogs by Jeff Mauro video

    Hot Dog Casserole Recipe by Taste of Home

  • Moink Balls


    Very simply Moink Balls are meatballs wrapped in bacon, covered with a rub, grilled and basted with a barbecue sauce. They can be as simple or as complicated as you want to make them.

    You can make any type of meatballs you wish or use store bought. I usually use store bought precooked meatballs. Don’t forget to soak your skewers in water 30 minutes before you make the Moink Balls.

    Use half the strips of bacon as the number of balls you are making. Example: 10 balls use 5 full strips of bacon.

    Cut the bacon in half across the width and wrap each ball with half a strip of bacon. Place a skewer through the ends and ball to hold the bacon on the ball.

    Cover bacon wrapped ball in your favorite rub. I used McCormick’s Grill Mates Pork Rub. Note: I suggest using a lower sodium rub because the bacon contains salt.

    Grill the Moink Balls using medium heat. You can grill them over direct heat (over coals) or indirect heat (cool side with no coals) covered.

    I like the indirect method. I can sit and talk with my friends while the bacon is cooking on the balls. Leave covered for 30 minutes. Check them to see if the bacon is cooked. If not you can recover for another 15 minutes or you can move them over direct heat (watch for flare ups). When bacon looks crisp, move to indirect side and baste with barbecue sauce and cover for 5 minutes. Baste again with barbecue sauce and cover again for another 5 to 10 minutes. NOTE: If you grill the balls over direct heat all the time be careful of flare ups and when you baste the balls the sauce may burn.



    Generic meatball recipe:

    1 pound ground beef
    1 egg
    2 tablespoons water
    1/2 cup bread crumbs bread crumbs
    1/4 cup minced onion
    1/2 teaspoon salt
    1/8 teaspoon pepper

    Preheat oven to 350 degrees.

    In a large bowl combine place all the ingredients and mix together to combine. Using your hands is the easiest and best way to mix everything up.

    Once mixed formed the meat into balls a little smaller than golf balls and place on a sheet pan. I forgot to mention that you should spray down the pan with cooking spary. Bake for 25 to 30 minutes. Cool and freeze.

    Moink Ball BBQ Sauce / Glaze

    1/2 cup Jack Daniels whiskey
    1/2 cup ketchup ( I like Heinz)
    1/2 low sodium soy sauce
    1/2 cup brown sugar
    1 tablespoon rub
    1 teaspoon garlic powder

    Place all ingredients into a sauce pan and bring to boil. Once boiling reduce to simmer until the sauce is slightly thickened (about 10 to 15 minutes).

    Note: If you are using a high salt rub / regular soy sauce you can increase the brown sugar. The sweetness will cut the saltiness.

  • Huevos rancheros

    Today we are going to be making Huevos rancheros the Dude way.

    Today we are going to be making Huevos rancheros the Dude way.

    You will need Taco shell maker forms, cooking spray (or butter), tortillas, re-fried beans, salsa, eggs, shredded cheese, plus whatever else you want to put in it. In this demo I put some black beans inside.

    A note on tortillas: The taco sized tortillas are a little small and only go up the side if the shell make about half way. If you do then you will be limited to the amount of filling you can get into the Huevos rancheros. You could use burrito sized tortillas but they will extend over the top of the make. Just cut off the extra, if not the extra will over cook and possibly burn.


    Start the grill with a 2 zone configuration, and get the temperature to about 400 degrees. For my Weber charcoal grill I open the bottom vents about 1/3 of the way and it usually groves about 400 degrees (give or take 15 degrees).

    While you are waiting for the grill to heat up, wrap some tortillas in aluminum foil and place them on the “cool” side of the grill to warm them up. Warming them will make them pliable so you can get them to conform to the shape of the taco shell maker. You do not want them to crack and leak in the shell form. It makes them harder to get out.

    To begin your assembly have everything at hand.


    Spray, or butter, your shell form liberally and place warmed tortilla into the form. Pressing to the shape of the form.


    Put some re-fried beans in the bottom and spread it around. Get some up the sides. This helps make a seal if you cracked the tortilla putting it on the form. It may not be a perfect seal but it helps.

    In this instance I put some black beans in the bottom on top of the re-fried beans.


    Dollop some salsa on top of the beans. Then carefully crack an egg on top of the beans and salsa.


    Place the filled shell maker on the cool side of the grill and cover. Check them in about 3 to 4 minutes. Depending on your grill heat the whites should be starting to set up. If not don’t worry. Turn them 180 degrees and close the cover for about another 2 minutes. At this point the whited should be pretty well set. Add the shredded cheese to the top of the egg and close to melt the cheese (about a minute or two).


    Remove from grill and let cool a few minutes. Carefully remove the Huevos from the shell maker and serve.


    NOTE: You can add whatever you want to the huevoes. Such as diced onions, chopped jalapenos, cilantro, etc. The choice of types of cheese is your favorite. I usually use a 4 cheese Mexican blend but I’ve made them with Sharpe cheddar cheese also.