Tag: BBQ

Korean Potato Salad (Gamja Salad)

Ingredients

  • 3 Medium Russet Potatoes
  • 3 Hard Boiled Eggs
  • 1/2 Cup Uncooked Macaroni
  • 11 oz Canned Sweet Corn
  • 1/2 Cup English Cucumber – Halved, seeded, sliced
  • 1/3 Cup Carrots – Shredded
  • 1/2 Cup Kewpie Mayonnaise
  • 2 Tbs Mustard
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Onion Powder

Directions

  1. Make your eggs. Place the eggs in a small pot, fill with cold water, about 1 inch above the eggs. Bring to a rolling bowl over medium-high heat. Once boiling, cover, turn off the heat and leave for 11 minutes. When the eggs are done, put them in ice water, and let them sit for at least 14 minutes. Peel the eggs and remove the egg yolks from the whites. Chop the whites and set aside, place the yolks in a bag and put in the freezer to shave as a garnish.
  2. Make your macaroni. Bring a small pot of salted water to a boil and cook the macaroni for 8 to 10 minutes, or according to the package instructions. Drain the macaroni and set aside.
  3. Make your potatoes. Peel the russet potatoes and cut them into 1.5 inch pieces. Place them in a large pot and cover the potatoes with water, at least 1 inch above the potatoes. Bring the pot to a boil and boil the potatoes for 15 to 20 minutes. Checking the doneness of the potatoes often. Once tender, drain the potatoes, and let them sit for 5 minutes to cool slightly.
  4. After the potatoes have cooled slightly, place in a large bowl and mash the potatoes. While mashing, add the sugar, salt, white pepper, and onion powder.
  5. Add the kewpie mayo, mustard, chopped eggs, corn (drained), cucumber, carrots, and macaroni. Mix well and place in the refrigerator to cool.
  6. After about 2 hours, taste and adjust seasonings as needed. Serve chilled or at room temperature.
  7. Top with shaved egg yolk.

Jalapeño Cheddar Cornbread

Ingredients

  • 1 Package Cornbread Baking Mix
  • 1/2 Cup Milk
  • 1/2 Cup Creamed Sweet Corn
  • 1/3 Cup Unsalted Butter – Melted
  • 1 Egg
  • 1 Cup Shredded Mild Cheddar Cheese
  • 1/4 Cup Jalapeños – Seeded and Diced

Directions

  1. Pre-heat your oven to 375 degrees (F).
  2. In a large bowl combine all of the ingredients except the cheese and jalapeños. Mix well with a whisk until relatively smooth.
  3. Fold in the cheese and jalapeños.
  4. Spray an 8 x 8 square pan, or an 8 to 9 inch circular pan, and pour the cornbread mixture into the pan.
  5. Let it sit for 2 to 3 minutes to set before placing in the oven.
  6. Bake on the middle rack for 20 to 25 minutes.
  7. The corn bread is ready to be removed from the oven when a toothpick or the end of a knife inserted in the center of the pan comes out clean.
  8. Slice and enjoy.

Philly Dog

Ingredients

  • 1 Lb Ribeye – Shaved
  • 6 Hot Dogs
  • 6 Hot Dog Buns
  • 1 White Onion – Sliced
  • 1 Green Bell Pepper – Julienne
  • Lawry’s Seasoned Salt
  • 1/2 Cup Provolone – Shredded

Directions

  1. Heat 1 Tbs of oil in a sauté pan over medium heat.
  2. Add the shaved ribeye, onions, and green peppers, season with Lawry’s season salt and sauté for 7 to 9 minutes.
  3. Cook your hot dogs by your preferred method and doneness.
  4. At the last minute, add the shredded provolone to the cheesesteak mixture and combine.
  5. Assemble the Philly Dog by placing the hot dog in the bun and topping with the cheesesteak mix.

BBQ Pork Dry Rub

Ingredients

  • 1/4 Cup Brown Sugar
  • 1/4 Cup Salt
  • 1/4 Cup Paprika
  • 2 Tbs Ground Black Pepper
  • 2 Tbs Jalapeno Powder
  • 2 Tbs Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Cumin

Peanut Butter Bacon Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Bacon – Cooked and whole or chopped
  • Peanut Butter

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Place your bacon on an aluminum lined baking pan and cook for 14 to 17 minutes, depending on your oven and preference for doneness.
  3. Cook your hot dogs by your preferred method and doneness.
  4. Remove the bacon and place them on a paper towel lined plate to cool.
  5. Assemble the dog: hot dog bun, layer with peanut butter on both sides, add the hot dog and two slice of bacon. You can place a slice of bacon on each side of the hot dog or chop the bacon and top the dog with the bacon.

BLT Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Bacon – Cooked and chopped
  • Lettuce – Shredded
  • 2 Roma Tomatoes – Seeded and diced
  • Mayo

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Place your bacon on an aluminum lined baking pan and cook for 14 to 17 minutes, depending on your oven and preference for doneness.
  3. Cook your hot dogs by your preferred method and doneness.
  4. Remove the bacon and place them on a paper towel lined plate to cool.
  5. Shred the lettuce and then seed and dice the tomato.
  6. Chop the cooked bacon into small pieces.
  7. Assemble the dog: hot dog bun, smother both sides with mayo, layer with lettuce, hot dog, add the diced tomato and chopped bacon.

Taco Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • 1 Cup Lettuce – shredded
  • 4 x 2oz containers of Chunky Guacamole or Spicy Guacamole (available at your local grocer)
  • 3 Roma Tomatoes – seeded and diced
  • 1 1/2 Cups Cheese of your choosing – shredded
  • Taco Sauce

Directions

  1. Cook your hot dogs by your preferred method and doneness.
  2. Assemble the hot dog: hot dog bun, spread the guacamole on one side of the bun, place shredded lettuce on the bottom, top the lettuce with the hot dog, add diced tomatoes on the side opposite the guacamole, and finish the taco dog by topping the hot dog with shredded cheese and taco sauce.

Chili Cheese Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Hot Dog Chili
  • 8 oz Cheddar Cheese block – shredded

Directions

  1. Make your hot dog chili.
  2. Cook your hot dogs by your preferred method and doneness.
  3. Assemble the hot dog: hot dog bun, hot dog, chili, shredded cheese. You can add some mustard on top of the chili before the cheese if preferred.

Hot Dog Chili

Ingredients

  • 1 lb Ground Beef (80/20)
  • 3/4 Cup Water
  • 1/4 Cup Ketchup
  • 1/2 Cup Onions – diced
  • 1 Tbs Olive Oil
  • 1 Tbs Chili Powder
  • 1 Tbs Yellow Mustard
  • 1 Tsp Worcestershire
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Cayenne

Directions

  1. In a medium sized pot, add the olive oil and sauté the onions over medium heat for 3 to 5 minutes.
  2. Add the ground beef and cook over medium heat for 3 to 5 minutes, before it is cooked through.
  3. Add the remaining ingredients and break up with beef into small pieces. You can use a potato masher to break the beef up faster.
  4. Bring to a boil, reduce the heat to low, cover, and simmer for 20 to 30 minutes.
  5. Put a few spoonfuls on your favorite hot dog and enjoy.