Grilled Spiral Cut Hot Dogs

Hot dogs
Hot dog buns
Wooden skewer
Sharp knife
Cutting board

Spiral cutting the hot dog is actually pretty easy.

First you insert the wood skewer lengthwise through the middle of the hot dog.

Take a knife and start cutting at top of the hot dog at a slight angle till the edge of the knife is up against the wood skewer.

Roll the hot dog forward to start cutting a spiral. 

If your hot dog gets to the edge of your cutting board before you reach the end, just stop, move the hot dog back onto the board and start cutting from where you left off.

Slide the hot dog off the skewer when done. 

The hot dog is now ready to be grilled.

Grill hot dogs 4 to 5 minutes per side over direct heat.

Place hot dog in bun and garnish with your favorite fixings.

Hot dog garnishes - mustard, relish, onions, etc.

The benefits of a spiral cut hot dog is a perfectly straight hot dog that fills the bun, more surface area so you have more grill flavor, and once in the bun the spiral cut leaves lots of slots for relish and other toppings.

Fiesta Brisket

This is one of the best TEXAS RECIPES BRISKET you'll ever find !

Make adjustments to whatever ingrients you can find....

 

4 guajillo chiles
4 cups boiling water 
1/2 cup cider vinegar
1/2 cup chicken broth
8 garlic cloves
1 medium onion, chopped 
3 fresh thyme sprigs
2 teaspoons dried Mexican oregano leaves*
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 teaspoons salt, divided
2 teaspoons ground pepper
1 (4- to 5-lb.) beef brisket flat
8 cups hickory wood chips
2 large limes, cut into wedges 
Garnish: fresh cilantro sprig

Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. 

Remove stems and seeds from chiles. 

Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.

Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.

Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. 

Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. 

Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 2 to 24 hours.

Soak wood chips in water 30 minutes. 

Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250° to 300° (low) heat.

Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.

Remove brisket from marinade, discarding marinade. 

Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. 

Place pan on unlit side of grill; cover with grill lid.

Grill brisket, maintaining internal temperature of grill between 225° and 250°, for 1 1/2 hours. 

Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.

Cover with grill lid, and grill, maintaining internal temperature of grill between 225° and 250°, until a meat thermometer inserted into thickest portion of brisket registers 165° (about 1 1/2 hours).

Remove brisket from grill. 

Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.

Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195° (about 2 hours). 

Remove from grill, and let stand 10 minutes. 

Cut brisket across the grain into thin slices. 

Squeeze juice from limes over brisket before serving. 

Garnish, if desired.

Note: Guajillo chiles and Mexican oregano may be found on the spice aisle of specialty grocery stores or in Mexican markets.

*Dried oregano may be substituted for Mexican oregano.

Oven-Roasted Fiesta Brisket: 

Prepare recipe as directed through Step 3. Preheat oven to 350°. Remove brisket from marinade, discarding marinade. Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan. Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195° and brisket is very tender. Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices.

Cowboy Rib Eye Steak and Whiskey Butter

 Talk an\bout a good steak, darlin this is it..

1 tablespoon New Mexican chile powder or chile powder
1 tablespoon chipotle chile powder
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon Sugar-in-the-Raw
2-1 inch thick bone-in ribeye steaks, (about 1 pound each)
Whiskey Butter (see recipe below)

Directions:

For rub, in bowl combine chile powders, paprika, white pepper, black pepper, and sugar.*

Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with Whiskey Butter. To serve, slice steaks. 

Whiskey Butter

2 sticks unsalted butter
2 shallots, soaked in whiskey
3 teaspoons minced parsley
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons Jack Daniels whiskey
1/2 teaspoon sea salt or salt
Ground white pepper to taste

Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Roadhouse Rattlesnake Bites

GOTTCH !!!  :)

12 jalapeno peppers
1 egg
2 tablespoons milk
1 tablespoon flour
Dash of salt and pepper
1 1/2 cup bread crumbs
Vegetable oil, enough for frying
1 cup shredded Monterey jack cheese
12 ounces softened cream cheese
1 tablespoon bacon bits


Wash jalapenos and slice them lengthwise.

Remove the seeds from each half.

In a small bowl, mix together the Monterey jack cheese, cream cheese, and the bacon bits.

Fill each jalapeno half with about four or five teaspoons of the Monterey jack cheese and cream cheese mixture.

Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).

Place breadcrumbs in another deep plate.

Roll each jalapeno half in egg mixture to coat.

Roll the coated jalapeno in breadcrumbs until covered.

Place the Rattlesnake Bites in the freezer for at least 30 minutes.

 This will firm up the filling, making it easier to fry the bites.

Deep fry in hot oil until golden brown.

Notes:

If you don't have a deep fryer, you can fry the Rattlesnake Bites in a deep pan filled with enough oil to cover them while they cook. They can also be baked for 15 minutes in a preheated 375F oven.

You may also choose to use minced jalapenos and cheese formed into balls before being coated with the egg and crumb mixture, rather than using jalapeno halves as is specified in this recipe.

To make your Roadhouse Rattlesnake Bites as authentic as possible, serve with Cajun Horseradish dipping sauce.

If you're not a big fan of Monterey jack cheese, you can substitute cheddar cheese.

You can choose to purchase seasoned or unseasoned bread crumbs to use in this recipe, or you can make your own with day-old bread.