Monday, September 1, 2008
I saw a picture on a food blog (can't find the blog or the photo now, but I will post it when I find it) of a hot dog with cheese and jalapeno slices on a grill. Well, that image stuck with me since this Labor Day weekend was prime hot dog grill time. Soooo, I decided we would risk it and wing the recipe. I mean, how hard can it be? Well, not hard at all! This photo is actually the second time we had these for dinner! The first time we used ties from the ice tea bags (talk about going green!) to tie the hot dogs to keep all that cheesy goodness from falling into the grill but the second time we had kitchen twine.
This was super easy to make and oooooh so good! I used pre-shredded mild cheddar cheese, sliced fresh garden jalapenos, and Ball Park Deli Style Grill Master Beef Franks. Slice the dogs lengthwise but not all the way through, pile in some grated cheese, stand up the slices of jalapeno, add some more cheese to both sides of the peppers (so they stay in place) and then tie with the twine so they don't come open on the grill. Then lay them on the pre-heated grill along the grate so they are supported and don't roll. Once the cheese is almost melted you can turn them across the grill and lean them against each other for grill marks on the sides. Truthfully, that step isn't really all that necessary but it does allow for more browning of the hot dog sides. It all depends on how you like your hot dogs grilled.
Gently cut the strings off and add them to prepared hot dog buns ( we like a stripe of ketchup and mustard along the sides, but use what you like) and enjoy. Oh so yummy!! Beware, you may never look at plain hot dogs the same again!