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Kalamazoo-Zoo-Zoo Po' Dogs

Created by ForeverMama on May 7, 2021

13 ounces beef hotdogs (all-natural uncured beef (or pork) franks, (or favorite hot dogs, 8 hotdogs)
8 (12 ounces) bread buns (hot dog rolls, brioche hot dog rolls preferred)
4 to 6 tablespoons mayonnaise (amount is a guestimate)
Broccoli microgreens (or greens of choice, such as salad mix, arugula, etc.)
1 tomato (large heirloom or vine-ripened)
FOR REMOULADE
2 cloves garlic, roughly chopped
1.5 ounces capers (salt-brined, 30 capers in total. Weight is a guestimate, have no clue how much 30 capers weigh)

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!