f o o d
c h i l l a n d
g r i l l
r
B a s i c
H o t
D o g G r i l l i n g
With a sharp knife, make a few shallow slashes in each
hot dog. On gas or charcoal grill, grill hot (fogs directly
over medium heat with lid closed, until lightly marked on
outside and heated through—5 to 7 minute^-r-turning
occasionally. During last minute of grilling* toast buns.
D o g s w i t h A v o c a d o
a n d
C h i p s
START
t o
'F IN IS H
20 min.
f
2
ripe Hass avocados
1
Tbsp. lime juice
8
l/ 4
lb. all-beef hot dogs, grilled; directions
a b o v e
8
hot dog buns
1
small white onion, cut into slivers
2
ripe plum tom atoes, seeded and chopped
1
cup crushed regular potato chips
1. In bowl mash together avocados, lime juice,
V 2
teaspoon
k o s h e r s a l t y
and
V4
teaspoon
g r o u n d
p e p p e r .
Cover surface with plastic wrap; refrigerate.
AVOCADO AND
ONION
2. Top grilled hot dogs with avocado mixture,
slivered onions, tomatoes, and crushed potato
chips. Makes
8
hot dogs.
EACH HOT DOG W IT H TOPPINGS
6 3 3
Cal,
4 6
6 0
mgchol,
1 ,7 4 1
mg sodium,
3 7
gcarb,
5
g fiber,
1 9
%
T u b e
S t e a k s w i t h
P i c k l e d
O n i o n T o p p e r
p r e p
10
m in.
m a r i n a t e
[2
to
3
hr.
g r il l
5
m in.
1
small white or sw eet yellow onion
1
small red onion
l/ 2
cup cider vinegar
y 2
cup distilled white vinegar
y 2
cup granulated sugar
2
tsp. celery seed
1
tsp. crushed red pepper flakes
8
y 4
lb. all-beef hot dogs, grilled; directions
to p le ft
8
hot dog buns
1. Cut onions into thin slices and place in a non-
reactive shallow dish. In bowl whisk together
vinegars, sugar,
1
tablespoon
k o s h e r s a l t ,
celery
seed, and red pepper flakes until sugar and salt
are dissolved. Pour vinegar mixture over onions;
stir to evenly coat. Cover and set aside at room
temperature for 2 to 3 hours, stirring occasionally.
2
.
Top grilled hot dogs with mustard, ketchup, and
drained, pickled onions. Makes
8
hot dogs.
e a c h
h o t
d
\
dg
w i t h
t o p p in g s
5 2 5
cal,
3 6
gfat,
6 0
mgchol,
1 , 7 9 4
mg sodium,
3 3
gcarb,
1
g fiber,
1 7
g pro.
C h i p o t l e
C h i l i
C h e e s e
D o g s
p r e p
10
m in.
o o i
21
m in.
g r ii
.
5
m in.
y
2
slices bacon, finely chopped
1
medium white onion, finely chopped, divided
1
Tbsp. minced jalapeno chile pepper
2
tsp. minced garlic
1
lb.
ground sirloin
1
canned chipotle pepper in adobo sauce,
*
chopped, or
1
tsp. ground chipotle chile powder
1
tsp. smoked paprika
l/ 2
tsp. ground cumin
y 4
tsp. kosher salt
1
can
(8
oz.) tom ato sauce
y 2
cup lager beer, beef broth, or w ater
8
V4
lb. all-beef hot dogs, grilled; directions
to p le ft
8
hot dog buns
1
cup shredded sharp Cheddar cheese
1. In skillet over medium heat, cook bacon and half
of onion until bacon is crisp, about 5 minutes.
2. Add jalapeno and garlic to skillet, cook 1 minute.
Add ground beef; cook and stir 5 minutes, breaking
up chunks with side of spoon. Drain fat; Stir in
seasonings, tomato sauce, and beer. Bring to boiling;
reduce heat and simmer, stirring occasionally until
thickened, about 10 minutes. Set aside; keep warm.
3. Top grilled hot dogs with chili, cheese, and
remaining chopped onion. Makes
8
hot dogs.
e a c h
h o t
d o g
w i t h
t o p p in g s
7 3 3
cal;
5 2
gfat,
1 0 8
mg chol,
1 , 9 1 7
mg sodium,
3 1
g carb,
2
g f i b o 'l
3 4
gpro. m
N D G A Käb E N S I
M A R C H 2 0 1 1 | B H G . C O M
W
i n
$
5
, 0
0
0
a n d
a
n e w
g r i l l !
Your original grilled
recipe and video could
be w orth $5,000 and
a Weber Summit®
S-670™ gas grill in
the
B e t t e r H o m e s
a n d G a r d e n s
Grillihg
Showdown Contest. Go
to
b h g c h i l l a n d g r i l l . c o m /
g s c o n t e s t
to enter. The
showdown is part of
the
B e t t e r H o m e s a n d
G a r d e n s
Magazine’s
and W eber’s Chill
and Grill Festival™ in
Chicago May 21-22.
Two finalists will be
paired w ith celebrity
chefs for a grill-off
on the main stage at
the event. The winner
will also be mentioned
in
B e t t e r H o m e s a n d
G a r d e n s
magazine and
featured on the
B e t t e r
television show.
You’ll also have
a chance to meet
Jamie and the other
celebrity judges for
the showdown at our
two-day festival of
food, fun, and music
in Chicago’s Lincoln
Park. Find more info
at
b h g c h i l l a n d g r i l l . c o m
or look for details in
upcoming issues of
the magazine.
