Posts Tagged With: green egg

Teriyaki Dogs with Grilled Pineapple

Some of my earliest memories are cookouts at my granddad and grandma’s house. These were my dad’s folks and they lived in a small Texas town of about 350 people. Back in those days, they still burned their trash in a barrel out back and planted a full garden every year. They had four children and eleven grandchildren and there were always a lot of people packed in their tiny house. If it was decent weather, the women would be inside talking and preparing side dishes and the men would be out gathered around the grill giving each other a hard time. All of my cousins were older so, as the littlest of the little ones, my sister and I would run in between the house and the grill trying to get someone to pay attention to us.

My grandfather, who never talked much but was beloved by us for many reasons (the giant tin of hard candy he kept behind his recliner was one), would preside over a grill full of hot dogs and hamburgers and sometimes steaks. I was a bit older before I realized that all hot dogs did not come with a crispy, black crust. (He was overly fond of the char, Grandpa.) The only condiments that I remember were yellow mustard, ketchup and maybe some relish. Simple. Straight-forward. American.

Grandpa would probably not know what to think of teriyaki dogs wrapped in bacon and topped with pineapple and jalepenos. But he sure would have appreciated the nice flames I had going when the bacon fat hit the charcoal. While it took some quick tong-work to avoid full-on char, I was reminded that a little burnt can be mighty tasty.

Teriyaki Dogs

from Grill This, Not That!


  • 4 all-beef hot dogs
  • 4 slices bacon (I only needed two)
  • 2 slices thick pineapple (I sliced and grilled up a whole pineapple — leftovers are yum on some salad)
  • 1/4 cup teriyaki sauce
  • 4 hot dog buns, slightly toasted
  • pickled jalepenos

Teriyaki Hot Dogs


Preheat a grill or grill pan over medium heat. (I started with my Egg set up for indirect heat and later switched to direct.) Tightly wrap each hot dog with bacon. (I stuck half a toothpick in each end to keep my bacon in place.) They should look something like this:

Teriyaki Hot Dogs

Place the hot dogs and sliced pineapple on the grill and cook, turning and basting both with teriyaki sauce.

Teriyaki Hot Dogs

Keep lid open to minimize flare ups if using direct heat. After about 10 minutes, your dogs should have some crispy bacon and your pineapple should look like so:

Teriyaki Hot Dogs

Chop the pineapple into bite-size pieces and discard the tough core. Place the dogs in the toasted buns and top with pineapple, jalepenos, and another swipe of teriyaki sauce.

Teriyaki Hot Dogs

You won’t feel guilty serving these oh-so-sophisticated dogs for dinner. They look like a lot more trouble than they are. Just watch out for those flames.

Categories: Beef, Recipes | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Hawaiian Bread Pudding

This weekend we had some friends over for make-your-own-pizza night. The hubby rolled out some individual-size pizza pies and we each topped them as we wished. It worked out well since I don’t think any two people in the group eat the same thing. Since we were heating up the Big Green Egg, I figured I would also cook up some dessert when we were done with the pizzas.

At the blogging conference I went to a couple of week ago, King’s Hawaiian Bread was a sponsor. I didn’t make it to the dessert party they sponsored but I heard the bread pudding was quite tasty. I really didn’t need much convincing — I heart Hawaiian bread. When I was a little girl, I went with my best friend to visit her grandmother. The first morning we were there, grandma served us sliced Hawaiian bread, slathered in real butter and toasted until the edges were brown. I was pretty sure it was the best thing I had ever in my whole life eaten. Just thinking about it now makes me feel happy deep down inside.

I came home and informed my mom that she absolutely had to buy Hawaiian bread. She did but — I think I have mentioned my mother’s culinary skill before — it just didn’t taste the same spread with margarine and mostly burnt. I would have a roll here and there over the years but my love didn’t begin to rekindle until I made some Chinese-style BBQ Pork Sandwiches awhile back with Hawaiian bread hamburger buns. Now I was ready to tackle some Hawaiian bread pudding.

Bread pudding can be a truly bland and lifeless dish if not prepared correctly. It has to be sweet and it cannot, under any circumstances, be allowed to turn to mush. Ideally, it will have a crusty top and custardy center and plenty of cinnamon and sugar to make your taste buds happy. I knew it would be perfect to cook in my cast iron skillet on the Egg.

I’m not going to give you exact measurements on this one because you can scale it easily based on how many mouths you need to feed or how much (ideally stale) bread you have on hand. I had a little leftover cinnamon bread that was nice and stale and I bought some King’s Hawaiian rolls to throw in. (I ended up using eight rolls.) Since the rolls were new, I cubed everything up (eyeballing the amount I would need to fill my 12-inch cast iron skillet) and put it in my toaster oven to bake on low heat (200 degrees F) for about 15 minutes. Once that was done, everything was nice and dry — which is key to keeping away from the mush factor. I buttered my skillet and spread the bread evenly in it.

Hawaiian Bread Pudding

Then I scoped out my available wet ingredients. I ended up whisking together two eggs, a pint of half & half, a handful of brown sugar, a teaspoon of vanilla extract and a solid sprinkle or five of cinnamon. I sometimes also add cold coffee or Kahlua. The point is to make enough liquid to saturate the bread but leave a bit dry at the top. It should look something like this:

Hawaiian Bread Pudding

I had set up my Egg for indirect heat at about 400 degrees. I put the skillet on it and left it for about 20 minutes. (No pictures of this part because it was already dark outside.) I poked it a bit and it seemed set in the middle and brown on top so I pulled it off. Here’s what done looks like:

Hawaiian Bread Pudding

I scooped a serving into each bowl and drizzled with some Melissa’s White Chocolate Dessert Topping. You could also whip up some icing or even drizzle with maple syrup. I snapped this pic of my serving before it all disappeared.

Hawaiian Bread Pudding

People will think you slaved over this. Don’t tell ’em any different.

Categories: Dessert, Recipes | Tags: , , , , , , , , , , , , , , , , | 2 Comments

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