Posted by: scootrah | September 8, 2014

Grilled Stuffed Sidewinder Hot Dogs

Fall is here and I’ve been getting requests for tailgating treats. And it couldn’t come at a better time because I got asked to do a cooking demo at the Washington State Fair this year and settled on tailgating as my cooking theme. I’M SO EXCITED I CAN’T STAND IT! I’ve come up with four different things to demo that are all easy, a break from chips and salsa, and TASTY – whether you’re cooking and serving from the parking lot before the game or in the living room in front of the big screen.

You’ve gotta have a main dish, right? And why would you just have a hot dog when you could have a delicious grilled, stuffed, SIDEWINDER HOT DOG?! It’s fun, tastes great and I’ve got two versions for different appetites – one with dill pickle and another with jalapeño.

If you think the jalapeños are going to make it crazy hot, I’m going to give you a trick to cool it down. The heat in the pepper is in the seeds and the white membrane inside – remove it by cutting your pepper into quarters, then cut out the membrane and scrape the seeds out with the tip of your knife. WARNING: those seeds are HOT and you may want to wear gloves, or at the very least, don’t touch your face (especially your eyes) after cutting them, but immediately wash the knife, cutting board and your hands with warm, soapy water and rinse thoroughly – really. DO THIS.

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Once your dogs are grilled, they’ll give your Sidewinder a nice, roasted chile flavor and you won’t ever fear the heat again. Now take your good quality hot dogs – you deserve the best, not the cheap ones on sale – slice them down the center and stuff the jalapeño slices inside…

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…if you aren’t exactly the trusting type or you’re thinking “I will never eat jalapeños even if Scott promises they won’t be hot,” then you’re going to want to substitute a dill pickle spear for an equally delicious result. Just cut up a crunchy, dilly pickle into long spears (I used Vlasic Kosher Dills) and stuff it inside the hot dog. It’s going to look like this…

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…whichever stuffing you’ve used – and you’ll want to make both to please everyone at your party – we’re now going to wrap them. Take a piece of bacon and hold it against the side of the dog at the end, then push one of your long skewers through…

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…start wrapping your bacon around it – the skewer will hold the bacon in place…

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…put a skewer in the other end to hold the bacon on, then slide the whole thing down the two skewers. The two skewers make it easier to flip and keep the dogs from rolling (by the way – using two skewers is also a great tip for prawns, mushrooms, or other foods that seem to just roll around on the skewer on your grill)

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…wrap two or three more to add to your skewers – space them evenly apart…

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…now toss them on the grill. It will take about 20-25 minutes on a medium grill. I found it worked best with a medium heat because if it’s too hot, the bacon grease seems to drip out all at once and cause flare ups, and you don’t want blackened Sidewinders – well at least I didn’t want blackened Sidewinders. I also covered my grill, which helped crisp the bacon up all around the hot dog…

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…when they’re done, remove them carefully from the skewers and place on toasted buns, then drizzle with honey mustard – YES! HONEY MUSTARD! – and serve them. They are incredible!

Sidewinders drizzled with honey mustard and served up with my pineapple cole slaw - a new era in tailgating has begun!

Sidewinders drizzled with honey mustard and served up with my pineapple cole slaw – whether you try it stuffed with jalapeño or a dill pickle, one bite and you’ll know a new era in tailgating has begun!

So in our “experimenting” with them to get ready for my demo, I served them with some pineapple cole slaw – also on the tailgating menu – and Rolland thought the turbo button got flipped when serving the Sidewinder on the bun WITH the slaw – kind of like a poor man’s version of a pulled pork sandwich. I’ll let you decide on serving the slaw on or off your Sidewinder, but either way you choose, it’s going to elevate your next tailgate function or BBQ to superstar status.

Oh yeah – my cooking demo is on Tuesday, September 9th from 9a-11a on the 2nd floor of the big pavilion (by all the quilts), so stop and say hi if you’re there. And if I miss you at the demo, I’m judging the chocolate competition that same evening at 7pm, and the rhubarb pie contest on Monday, September 15th at 1pm – I’d love to meet you in person if you’ll be at the Fair.

Enjoy these dogs, and look for my future posts that will include the slaw recipe AND two versions of Chex snack mix that I know you’ve never had before and are going to love.

Here’s an ingredient list rather than a recipe – it’s one of those things you don’t need to overthink:

Grilled, Stuffed Sidewinder Hot Dogs

  • good quality hot dogs – enough to serve your crowd
  • jalapeños or dill pickle spears – you need one jalapeño per dog, and the size of your pickle will determine how many you ned to cut spears into
  • bacon – I think thick cut bacon is the best
  • honey mustard – just mix equal parts of honey and Dijon together – if you like it more sweet, use more honey, or more tart, use more mustard – it’s not rocket surgery here…
  • toasted buns
  • Pineapple cole slaw – recipe coming soon! – or your favorite slaw
  • long, bamboo skewers  – soak your skewers really well – 15 to 20 minutes – you don’t want them catching on fire on the grill – I offer this tip from experience!
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Responses

  1. […] For those who couldn’t make it, I had a Tailgating/Football party theme and served up my “Grilled Stuffed Sidewinder Hot Dogs” along with Pineapple Cole Slaw and two different snack mixes based on the standard Chex Mix. People […]

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