Ben Collver wrote to Dave Drum <=-
Still, even though I am proud of my "homie" for coming up with the
concept - it's not my favourite hot dog. That would be ....
Title: Chilli Dog
I agree it would make good county or state fair fare, with scratch made lemonade followed up by an elephant ear.
I personally avoid hotdogs because i heard they are carcinogenic.
<https://www.pbs.org/newshour/science/red-meat-bacon-hot-dogs-processed-
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
275┬║F/135┬║C)
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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