Mind Meld and the Texas 'Dog

I've got to tell ya, Bobby Flay and I are two peas in a pod.


This man loves to fire up the grill and cook about anything on it! His new (to me) show Throwndown with Bobby Flay on the Food Network, has him traveling the States, challenging other chefs to a mono-e-dish contests. Most recently, I watched an episode about the innocent little hot dog. Bobby challenged Pink's in Hollywood to a speed and taste hot dog Throwndown.

Long story short, Bobby brought 3 dogs to the table; the nacho dog, the New York dog and the Texas dog. The simplest (ingredient wise) was the Texas dog and it got me thinking of trying it out. After a quick trip to the local grocery store, I whipped up two of these puppies and they were yuuuumy!


How are they made you ask? Easy. Start with a high quality hot dog. For my recipe, I used Kayem natural hot dogs from the deli counter. While you are there, get some pre-made coleslaw or make your own but I was feeling lazy. Also, don't forget the rolls, BBQ sauce of choice (mine is any kind of Stubb's sauce) and the most important part, the sandwich sliced pickles. I like Claussen.

Fire up that grill on high and give your dogs a little drizzle of olive oil followed by a liberal salt and pepper dose. After the dogs have grilled and the buns have toasted, put a bit of BBQ sauce on the hot dog (while in the bun), not to much, it tends to run. Wedge a pickle slice in between the bun and dog and top with cole slaw and fresh cracked pepper.

Hope you enjoy this new twist on an old summer classic. Let me know how they turned out for you!