Subj : Copycat Hotdog On A Stic
To   : Ben Collver
From : Dave Drum
Date : Sun Jun 01 2025 10:47 am

-=> Ben Collver wrote to Dave Drum <=-

DD> Still, even though I am proud of my "homie" for coming up with the
DD> concept - it's not my favourite hot dog. That would be ....

DD> Title: Chilli Dog

BC> I agree it would make good county or state fair fare, with scratch made
BC> lemonade followed up by an elephant ear.

BC> I personally avoid hotdogs because i heard they are carcinogenic.

BC> <https://www.pbs.org/newshour/science/red-meat-bacon-hot-dogs-processed-

BC> meats-cause-cancer-dangerous-smoking>

A lot depends on the hot dog/maker. I buy quality tube steaks - Kosher
when I can and all-beef. Nathan's is a favourite.. As to the danger of
casncer - none of us are getting out nof nhere alive. So I figure to
enjoy the interval waiting for the Reaper.

Right now I'm dealing with a cancer in my right lung. It's a present
from my past and 45 years of 2 packs-per-day unfiltered cigarettes.

This is *NOT* from Nathan's Deli as the prok (bacon) isn't Kosher. But
it sure is tasty.

MMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Nathan's Barbeque Chicken Legs
Categories: Poultry, Herbs, Rubs, Chilies, Pork
     Yield: 5 Servings

    12    Chicken legs
          Bacon

MMMMM-------------------------GARLIC RUB------------------------------
   1/4 c  Fresh herbs
   1/4 c  Dry steak spice w/salt
   1/4 c  Olive oil
     2    Heads of garlic
     1    Chipotle pepper
     1 ts Gojujang chile paste

MMMMM-----------------------BASTING SAUCE----------------------------
   1/4 c  Corn syrup
   1/2 c  Brown sugar
     1 tb Fresh chopped herbs
     4 cl Garlic; minced
     2 tb White wine vinegar

 GARLIC RUB: Finely chop up the fresh herbs. Mince the
 garlic. Add the steak spice and olive oil.

 Chop up the chipotle pepper. Add the gojujang chilli
 paste. Mix well.

 BASTING SAUCE: Mix the corn syrup, brown sugar, herbs,
 garlic and vinegar together. This will be used when the
 chicken is almost ready on the grill

 CHICKEN LEGS Use 1/4 cup of the garlic rub for 12 pieces
 of chicken legs. Cut the meatiest part of the chicken
 leg to the bone to help absorb the rub. Massage the rub
 into the legs.

 Marinate for a minimum of 4 hours to overnight.

 Wrap 1 piece of bacon around each leg and fasten with a
 toothpick. Place on grill over a medium low heat (around
 275ºF/135ºC)

 Grill for about 20 minutes turning occasionally.

 When the chicken is close to ready, start basting with
 sauce every 5 minutes until chicken is done.

 The chicken is ready when the internal juices are clear
 and watery.

 RECIPE FROM: http://www.munchrat.com

 Uncle Dirty Dave's Archives

MMMMM

... Salad? That's what my food eats.
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