Posts Tagged With: texas

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!

Ingredients

  • 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

Directions

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

Italian BBQ Spare Ribs

In perusing the most recent Bon Appetit, I earmarked a recipe called “Glazed Pork Ribs with Shichimi Togarashi.” This is not the story of those ribs — although they sounded delicious. I was intrigued by the technique used — placing lemon, rosemary, and garlic between two racks of ribs before you wrap them up to tenderize a bit. Since the hubby isn’t a fan of the lemon/rosemary combo, I started imagining how orange and fresh basil might work. Hmmm… very Italian, I thought. So why not some Balsamic BBQ sauce?

Did all of this free association produce results? Friends, get ready to drool…

After I removed the membrane from my St. Louis spare ribs and smothered them in a mix of Dijon and yellow mustard, they were ready for a rub. Since I had so many other flavors in play with the prep and sauce, I decided to keep it basic (but spicy):

Kick Your Cayenne Rub

  • 1/4 cup kosher salt
  • 1/4 cup crushed black peppercorns
  • 1/4 cup onion powder
  • 2 tbsps garlic powder
  • 1 tbsp cayenne pepper

Italian BBQ Spare Ribs

I had my Big Green Egg set up for indirect heat at around 400 degrees — a little higher than usual since I had gotten off to a late start and my friend Jason would be arriving at 6 pm expecting some dinner. Total cook time for these ribs was 2.5 hours and they turned out plenty tender so I am going to give it to you like I cooked it. Feel free to steal the prep method and use your own preferred temp/time combination. I put the ribs on the grill and left them alone for an hour.

Italian Spare Ribs

While they were cooking up, I prepared my aromatics — one thinly sliced medium orange, 6-8 sprigs of fresh basil, and two large sliced garlic cloves.

Italian Spare Ribs

I also prepped my wrap — a sheet of foil with a sheet of parchment paper on top — and rubbed it down with some butter and honey.

Italian Spare Ribs

I placed a rack of ribs on the wrap (bone side up) and put the aromatics on top.

Italian Spare Ribs

Then I placed the other rack on top, bone side down. It kind of resembled a Flintstone-like sandwich.

Italian Spare Ribs

A quick slathering of softened butter and a drizzle of honey on top and I was ready to wrap up. I placed a sheet of parchment paper on top and rolled up all of the edges to seal.

Italian BBQ Spare Ribs

A sheet of foil on top and a quick wrap and we were ready to go back to the Egg.

Italian BBQ Spare Ribs

They stayed there for another hour, steaming up and smelling good. Meanwhile, I got my sauce ready.

Balsamic BBQ Sauce

  • 3/4 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 tbsp Worcestershire ┬ásauce
  • 1 tbsp Dijon mustard
  • Salt and ground pepper

Heat all ingredients in a sauce pan and simmer for about 10-15 minutes.

Balsamic BBQ Sauce

After time was up, I pulled the ribs off and unwrapped them. Heavenly.

Italian BBQ Spare Ribs

Now they were ready to go back on the grill and get glazed with that lovely sauce. I left them on for 30 minutes and glazed them every 10 minutes.

Balsamic BBQ Sauce

I took the ribs off and let them rest for a few minutes while I grilled some romaine hearts and topped with artichoke hearts, sliced salami, and a honey mustard vinaigrette. We sliced a good chunk off for each of us and proceeded to dig in.

Italian BBQ Spare Ribs

In keeping with the theme, I had both cold Peroni and Moretti beer on hand. After sampling both (and maybe some Stella, too) we all agreed that the Peroni was the better Italian beer.

This was definitely one of my favorite recipes on the egg so far so I hope you give it a try. If so, let me know how it goes. Ciao, y’all!

Categories: Pork, Recipes | Tags: , , , , , , , , , , , , , , , , | 4 Comments

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