Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Lets try again

JimbobJimbob Posts: 54
edited 6:59AM in EggHead Forum
What I meant to say is a Hot Dog CHILE recipe. I know how to but a Hot Dog. (LOL) Thanks again


  • Jimbob,
    Just goto and do a search. I got one call New York system hot weiner sauce that seems to do well with the company. Mik

  • fishlessmanfishlessman Posts: 17,316
    Mik of Alaska,
    thats the one i like also, i just posted it below

  • AZRPAZRP Posts: 10,116
    I have a weakness for Weinerschnitzel's chile dogs. -RP[p]Weinerschnitzel Hot Dog Sauce[p]2 cloves garlic, minced
    1/2 cup onion, minced
    2 tablespoons olive oil
    1 pound ground beef
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 tablespoon prepared mustard
    1 tablespoon vinegar
    1 teaspoon Worcestershire sauce
    1/2 teaspoon Tabasco
    1/4 cup ketchup
    1/2 cup tomato juice (1/2 to 1 cup)[p]In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.[p]Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.[p]Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.[p]Makes enough sauce to top 6 hot dogs.[p]Source: Gourmet Magazine

  • fishlessman,
    I just printed it cuz it's a little different than my recipe. Looks good and I plan on making it soon. Mik

  • fishlessmanfishlessman Posts: 17,316
    Mik of Alaska,
    if you get a chance send me the version you have. ive been trying to duplicate my uncles mothers recipe for some time now. cant seem to get it right. i know starting the meat in a cold beer gets the same consistancy as hers, but hers has a better flavor. she doesnt share her recipes, but some day ill get it right. this recipe is pretty close though,especially if you baste the hotdogs with butter as they cook, shes frome rhode island and they are the best, might have something to do with the smaller hotdogs they sell down there.

  • Lawn RangerLawn Ranger Posts: 5,466
    Man, me too. I know they're nothing special, but I sure have a difficult time passing a Weinerschnitzel. I still refer to them as "Der" Weinerschnitzel, as that's what they were when I was much younger.[p]Thanks for the recipe.[p]Mike

  • fishlessman,
    GOD!!! It may seem strange, but I really miss the top slit buns!!! How can you have a lobster roll(or hot dog) without one?????? I wish I could find them now that I live in Charleston, SC.......Might need to make a road trip to Boston for buns, lobbies and GOOD pizza. Paul

  • AZRPAZRP Posts: 10,116
    Lawn Ranger,
    That's funny cause when I was looking for the recipe, I couldn't find it, I was searching under Der Weinerschnitzel. I didn't know they dropped the Der. -RP

  • Midnight Smoker,
    Boston pizzas are great and the slices huge.

  • fishlessmanfishlessman Posts: 17,316
    Midnight Smoker,
    why would they be sliced any other way. and no you cant make a lobster roll without them, once had one in a crescent roll, it was good, but it wasnt right.

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