Twist on Grilled ‘Dogs

TWags15

Had some uncooked jumbo all-beefs left over from the weekend. Cut the ends off a baguette and sliced to make even sizes. Used the handle end of a wooden spoon to “core” the middle of the bread and create a home for the dogs. Slathered with a cocktail of melted butter, minced garlic, shredded parm and fresh parsley, then into the Egg set up for indirect at 350. Gave ‘em 15-20 and was ready to serve.

JohnInCarolina

Great idea!

lkapigian

“ Like”

TWags15

JohnInCarolina said:

Great idea!

Thanks, but can’t take full credit. It started with a “recipes using hotdogs” Google search (did Chicago dogs Saturday, wanted to shift gears). Originally sought bagel dogs and settled on baguettes. Opens up future experiments … maybe core the bread a little wider and wrap those dogs in provolone or mozz? Thinly sliced onions carry plenty of potential, too. The lab is always open.

HeavyG

Hmmm... I have a 3/4" auger bit that would be perfect for those.

shtgunal3

@HeavyG post some pics after you try it.

Ozzie_Isaac

Adult pig in a blanket.  Awesome twist.

NDG

Oh baby - I am hungry & that looks good  !!

Botch

That's how the street carts in Paris serve hot dogs/sausages (sans the garlic/butter/parsley/parm sauce, which sounds killer!).  

HeavyG

shtgunal3 said:

@HeavyG post some pics after you try it.

You can count on it!

lousubcap

Great cook right there.  Congrats.

caliking

oh hell yes. The garlic shtuff on top does it for me. 

What about coring out the dog, and sliding some cheese in there?