Kalamazoo-Zoo-Zoo Po' Dogs

8
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"There's nothing like a good hotdog - so satisfying."

Original recipe yields 8 servings
OK
  • FOR REMOULADE

Nutritional

  • Serving Size: 1 (150.7 g)
  • Calories 422.8
  • Total Fat - 29.9 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 55.2 mg
  • Sodium - 630.3 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 11.5 g
  • Protein - 10.1 g
  • Calcium - 71.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.2 mg

FOR DOGS


Step 1

Prepare the grill for direct grilling over high heat. A charcoal fire is preferred, but grill on what you have available (indoor/outdoor).

Step 2

Carefully score the hot dogs all over in a cross-hatch pattern, creating a lattice effect using 1/8 inch deep slices about 1/4 inch apart.

Step 3

Use a soft spatula to spread mayonnaise on the insides of the hot dog buns.

Step 4

Slice the tomatoes into thin wedges.

Step 5

Grill the hot dogs, rolling them occasionally to deeply brown them on all sides, about 10 minutes cooking time.

Step 6

Lightly brown the mayonnaise-coated sides of the hot dog buns on your warming rack, or in a cooler zone of the grill.

Step 7

To assemble, spread or drizzle a moderate amount of remoulade in the center/bottom of the buns. Add the grilled hot dogs, sliced tomato and microgreens.

FOR REMOULADE


Step 8

Combine all ingredients in the bowl of a food processor. Process until nearly smooth. Enjoy!

Tips & Variations


No special items needed.

Related

LifeIsGood

Loved these grilled hot dogs. The crosshatching really makes a difference when grilling hot dogs. I loved the sauce, tomatoes, and broccoli microgreens topping. It all tasted so good together. (I halved the sauce ingredients for 4 hot dogs - but kept the mayo amount the same). The mayo grilled buns were also a delicious touch. Thank you!

review by:
(1 Aug 2021)