Posts Tagged With: tailgating ideas

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

Country-style Boneless Pork Ribs with Chipotle Sauce

I’ve had quite a few folks end up on my blog after searching for country-style pork rib recipes so I figured I might do another. Plus, this is one flavorful and easy cut to grill up when you don’t have much time to throw together dinner. After arm-wrestling the boy for what seemed like a century over his homework the other day, I honestly was debating making a few cocktails my dinner. Since I’m pretty sure our health insurance won’t cover a trip to the Betty Ford Center, I figured I should get cracking on a family meal.

I started by placing my lovely little pork ribs…

Country-style Boneless Pork Ribs with Chipotle Sauce

… in the same brine bath I used last time — 1/4 cup kosher salt and 1 tbsp sugar dissolved in 1 cup of water. They went back in the fridge for two hours. (There ended up being too much salt for my taste, so I would recommend just 30 minutes in the brine.)

While they brined, I mixed up my rub: 1 tbsp each salt and pepper, plus 1 tsp each cumin, paprika, onion powder, brown sugar and chili powder. (If you don’t keep all of those on hand, then go with what you have — even if it’s just salt and pepper.)

Country-style Boneless Pork Ribs with Chipotle Sauce

I fired up my gas grill to cook over direct heat at 400 degrees. I pulled my ribs out of the fridge, patted them down with some paper towels, and covered them in rub. They sat on the counter for about 30 minutes, coming to room temperature.

Country-style Boneless Pork Ribs with Chipotle Sauce

In the meantime, I put together my lazy version of Chipotle BBQ sauce: 3/4 cup BBQ sauce of your choice, 1/4 cup honey, and 1-2 chipotles in adobo sauce. (You can also substitute ketchup for the BBQ sauce and add a bit more honey and spice.)

Country-style Boneless Pork Ribs with Chipotle Sauce

When the ribs were ready to go on the grill, I laid them on and left them for 3 minutes. Then I flipped them over and basted the tops with my sauce. After four minutes, I flipped them again and basted the other side with sauce. Another minute and they were ready to come off the grill and rest.

Country-style Boneless Pork Ribs with Chipotle Sauce

A simple side of baked beans and dinner was served. Hallelujah and pass the chardonnay!

Categories: Pork, Recipes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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