Texas Tommy Hot Dogs Recipes

Steps:

• Heat water in sauce pan and add dogs and bring to a boil. Remove pan from heat and let sit 5 minutes.
• Drain dogs and when cool enough to handle split almost all the way thru to open like a book.
• Cook bacon in fry pan (No microwave) until almost cooked.
• Cut cheddar into 1/4 X 1/4 inch sticks. Put two pieces of cheese in into each dog. Wrap with bacon and secure with tooth pick on each end so that dog sits upright with slit up.
• Cook a few minutes on grill pan and turn over and cook until bacon is crisp.
• Serve with all the fixings.

Steps:

• For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
• For the BBQ sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• For the cole slaw:
• Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
• Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.

Steps:

• To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
• Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
• Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
• To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
• Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
• If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

Steps:

• Empty pork and beans into a large casserole dish.
• Slice hot dogs lengthways starting near one end and ending before other end, so hot dog looks like a boat. Place a slice of cheese inside the hot dog, wrap a slice of bacon around the hot dog and place on top of the beans.
• Place dish, uncovered, in oven, preheated to 350 degrees F, and cook for 30 minutes. Serve hot dog on or off a roll, with beans on the side.