Cooking Instructions
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Step 1
Prepare classic-style hot dogs; place
Beef Hot Dogs (2)
and
Kosher Dill Pickle Spears (2)
on a
Hot Dog Buns (2)
. Then squeeze
Yellow Mustard (30 g)
and
Ketchup (30 g)
on top. Set aside.
Step 2
Prepare Chicago-style hot dogs; Spead
Sweet Pickle Relish (20 g)
on a
Poppy Seed Hot Dog Buns (2)
. Place
Tomato (1)
,
Kosher Dill Pickle Spears (2)
, and a
Beef Hot Dogs (2)
in. Then top with
Vienna Sport Peppers (2)
,
Yellow Onion (1/4)
, and
Celery Salt (1 pinch)
. Squeeze the
Yellow Mustard (30 g)
on top. Set aside.
Step 3
Prepare Hawaiian-style hot dogs; Grill the
Pineapple Rings (4)
until charred. Then mix
Mayonnaise (115 g)
,
Teriyaki Sauce (15 mL)
, and 1/2 Tbsp of
Lime Juice (1)
in a small mixing bowl. Spread the sauce on a
Hot Dog Buns (2)
. Then place the grilled pineapple,
Beef Hot Dogs (2)
, and
Red Onion (1/4)
. Squeeze more sauce on top. Set aside.
Step 4
Prepare BLT-style hot dogs; Tightly wrap each
Beef Hot Dogs (2)
with
Bacon (2 slices)
. Heat the hot dog in the pan. Spread
Whole Grain Dijon Mustard (30 g)
on a
Hot Dog Buns (2)
, then place in
Romaine Lettuce (55 g)
,
Tomato (1)
, and bacon-wrapped hot dog. Squeeze
Mayonnaise (30 g)
on top. Set aside.
Step 5
Prepare BBQ-style hot dogs; Add the
Coleslaw Mix (55 g)
on the
Hot Dog Buns (2)
, followed by a
Beef Hot Dogs (2)
. Top with
Red Onion (1/4)
and
Barbecue Sauce (30 mL)
. Set aside.
Step 6
Prepare Texas-style hot dogs; Add a
Beef Hot Dogs (2)
and
Chili Bean Sauce (120 g)
into a
Hot Dog Buns (2)
, and top with
Shredded Cheddar Cheese (55 g)
. Heat on the pan or grill over medium for about 3-5 minutes with the lid on to melt the cheese. Remove from the pan, then top with
Jalapeño Pepper (1)
,
Fresh Cilantro (2 stalks)
, and
Hot Sauce (1 dash)
.
Step 7
Arrange hot dogs on a platter, tray, or board along with
Guacamole (225 g)
,
Salsa (65 g)
,
Pickled Red Onions (75 g)
, and
Tortilla Chips (as needed)
. Serve with more ingredients on the side for your guest to customize their own hot dog!
