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March 2017

Season your hot dogs

Mike Thayer 2016 (2)By Mike Thayer

Do you just throw hot dogs on the grill, as is?


You don't throw hamburgers on the grill unseasoned right?  You probably at least put some salt and pepper on those patties, perhaps some seasoning salt before placing them over the coals.

When it comes to steak, chops, or chicken, again, you're probably hitting them with salt and pepper, if not a dry rub or a marinade before grilling.

So why aren't you doing the same thing with hot dogs?

Kick things up a notch.  Hot dogs are great grill fare and a go-to for many folks, so they deserve the same attention you would give that steak, chop, chicken breast or burger.

I don't put naked hot dogs on the grill.  My go-to is to dress them first with olive oil and seasoning salt or my signature dry rub.  It just makes for a better bite!

A salted and peppered hot dog on a bun with all the condiments is better than a naked hot dog on a bun with condiments.  The salt and pepper embraces and enhances the charcoal flavor.  An olive oil and dry rubbed hot dog is even better!   Mrs. Dash is a great alternative if you're worried (paranoid... just drink more water) about sodium levels. 

Dressing alternatives: 

  • Brush on some BBQ sauce, before putting them over the coals
  • Hit them with mustard, any variety
  • "Frost" them with Sriracha, for a hot link kind of bite
  • Marinade them in soy or Terriyaki for some Asian flare (Excellent with shredded Napa cabbage, pickled carrots and cilantro)

Play with the flavors, half the fun in grilling!

Looking Forward to Competition Barbeque

Ladies and gentlemen, I am pleased to announce that I am now a Certified Competition BBQ Judge and member of the Kansas City Barbeque Society. Being a Certified Barbeque Judge means not only that I get to taste award-winning barbeque.... I get to help determine which barbeque wins those awards. It's about America's cuisine - barbeque! Grading world-class chicken, pulled pork, ribs and brisket, does it get any better than that?

~ Mike Thayer