On day 30, we made hot dogs and "burg dogs" grilled with our Grapevine & Hickory Blend. (Grapevine & Hickory blend for grills and Grapevine & Hickory blend for smokers)
We were feeling a little experimental. We had a few hot dogs to grill and decided to round also make some hot-dog-shaped burgers at the same time and just grilled them and dress them like they were hot dogs. We're calling them 'burg dogs' for fun. To make the burg dogs, you simply make your favorite burger blend, and instead of making them into patties, make them into the shape of a hot dog. It's just that easy.
Chef's Tip: When grilling hot dogs, we always cut small slices into them first. This gives them extra surface area to pick up more flavor.
We dressed the burg dogs like we would a well-dressed hot dog (with onions, cheese, pickles, tomatoes, mayonnaise, ketchup and dijon.) And the verdict? It was juicy and smoky and delicious! With that delicious hickory smoked flavor making the burg dog extra flavorful....this is a meal we'll be making again sometime!
We served it with a tortellini and vegetable tossed salad. It was the perfect 'second summer' meal on the patio.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
