Comment griller des HOT-DOGS de style rue avec tous les accompagnements
Every time I grill hot dogs, I like to eat them two different ways. First, from the grill, right into the bun, a slice of cheese and a drizzle of ketchup. That's the recipe that takes me back to my fun-filled days as a child. And as a matter of fact, the first thing I ever grilled was hot dogs over an open fire out in the wild with one of my best friends. And the second way I love to enjoy hot dogs is with all the fixings, just like those street style hot dogs you see all over the world. So, in this
video, I'm going to show youall how to grill both of these to perfection. Welcome to week five of five in this special partnership with Walmart for the Get Your Grill On Challenge. Y'all made it. This is it. In this fiveweek series, we're sharing delicious recipes, grilling tips, and how-to videos to get you grilling like a pro by Memorial Day, the official kickoff of summer. So, with that, let's jump into the last video of the series and grill up some hot dogs. I'm on. All right, friends. Just as with
the other videos, we do want to share with you a couple of moneysaving tips and some time-saving tips as well. So tip number one is a money-saving tip. Hot dogs are amazing because they're super nostalgic, super delicious, and quick and easy to cook. And with hot dogs, you can feed your whole family and some friends for a very low cost. And when you load them up with all the fixings like we're going to do in this video, you're going to make them even hardier and more filling. Now, the next
tip is a time-saving tip. Hot dogs are very quick and easy to cook, and you can load them up with as little or as many ingredients as you and your family like to use. Let's get this Kingford fire going. Going to get my tumble weeds under here. This time I am going to run an indirect again. We're going to run a dual zone fire. So, let's pour over on this side. We're just going to make sure all the coals are on one side. Everything settles in real nice. Fire's done. Let me get my grate on and the
lid. Adjust our air about halfway. We want to slow that fire down. All we need is a little bit of that Kingsford action in there. That's it. Now, remember, we're making some epic loaded dogs. So, we're going to go bell pepper, onion, and jalapenos. I'm going to cut my onion in half first. Get that on the grill right back here in the back where it's extra extra extra hot. We're going to cut our bell peppers in half. Get these up here too. Get the onions, jalapenos. Get them wherever you can get them. We
are definitely loading up this grill. It's looking like a full house. We're doing something extra special today. I am a pickle loving man. So, we're also going to grill up some pickle skewers. I love a good little char on them. These are going to char up really quick. There's really nothing to cook here on the pickles. All right, we're going to let those cook for a couple of minutes. Let's work on our hot dog. Now, we're using these Oscar Meyer beef franks today. This is one of my favorites. And
we're going to go ahead and open this package up because we're going to wrap half of these in bacon. And uh the way I like to wrap these, I'll get my bacon straight like this. A little bit of an angle. Then we're going to wrap it up just like that. When you get to the end here, get you a little toothpick. Keeps it all together right there. Couple more and we're ready to grill, baby. Friends, this is really quick and easy. It takes a little bit longer to cook them than it does to wrap them. Flippity flip our
little veggies and we're ready to rock and roll for some epic street th hot dog. Of course, as I said earlier, first I got to get my childhood hot dog down first. That's just a lot of great memories doing that. I do remember it was out in the wild. Me and my best friend, we took our little mini bike and we went out to this place in the middle of nowhere out there in the farm. Started a little campfire. We opened up a can of chili and uh cooked some hot dogs. We got it done. Man, we didn't
know what we were doing, but they were damn good. Anyway, let's get these on. Now, first we're going to go ahead and flip all of our veggies. They got a nice char right there. You can see that. I'm going to leave the onions on a little bit longer. Those take a while because they are mostly all water. Jalapenños are not direct yet. So, they're going to take a little while, too. We'll leave those there. Now, our pickles. Now, they're full of moisture, too, so they're not going to get a lot of char.
Let's get these hot dogs on. We want to get these perpendicular to the fire so they cook nice and even as much as possible. You want to keep them away from the veggies. This is raw meat, so you want to cook them. Now, the other trick we do to our hot dogs, we're going to put a little score on them. Just like that. You can do the score a little closer. This works for me. Let's get these on the grill, too. These bell peppers looking really good already. So, I'm going to swap places with the
jalapenños. Oo, we got a hot fire going. I'm going to go ahead and get my pickles out. I don't want to dry them out too much. Bell peppers are good. We're going to take these out. Look at that. Beautiful. Just beautiful. I am going to go ahead and flip our onions now. They got a nice little char there. We're going to get all of our jalapenos out too at the same time. They're looking charred enough for me. We're going to take our cutting board over here. Let's get our bell peppers. Let's give them a
little slice. I like to cut these in half first of all. Then we'll cut them into some nice thin slices. Just like that. I think those onions might be ready. So, we'll be pulling those neck. Yeah, buddy. Look at that. Beautiful. Look at that. Our onions are ready. They're still kind of hot. So, in the meantime, I'm going to go ahead and work on my jalapenos. They've cooled off a little bit. First thing you want to do is get that stem off. You want to get this jalapeno and just cut it
lengthwise. Don't worry about the seeds. Seeds are good for you. All kidding aside, if you want to take the seeds out, you most definitely can. We're going to transfer these to the foil right here next to the pickle. And we're going to go ahead and slice off some of these onions. And I'm just going to get them at an angle like this. I'm going to flip it over like that. This part up on the outside is the skin. We don't want that. So, let me throw that in the trash. And then all we got to do is
slice like so. Spin it around a little bit. Slice like so. Our onions are ready. So, we're going to toss that with our bell peppers. Mix them all together. And this is going to be a topping for our street style dogs. So, you see how we're doing here? Everything's moving right along. While the hot dogs are cooking, we're getting everything else ready. That, my friends, is a time-saving tip as well. Get them right over here. All right, back to work on our hot dogs now. Oh, baby, they're
cooking good. Look at this beautiful color. They're getting a really nice sheen over here. So, I'm going to go ahead and flip these over one more time so we can get them cooking a little bit quicker. Right here close to the fire now that it's all warmed up. And I'm going to go ahead and sneak one of my childhood style hot dogs. I'm going to warm up this bun really quick and I'm going to get me one of these hot dogs out of here. This one looks like it's a little more well done. So, we'll we'll
sneak that one out. Warm up the bun. We don't want to burn it. We just want to warm it right up. Make it extra delicious. Cool. Got my bread all warmed up. We're going to open this up. Put the slice of that Sareno pepper jack. Going to put my hot dog in here. And then the last but certainly not least, is that squirt of Hines ketchup right here, baby. Just like that. Now, this right here is chef's privilege. I got a bunch of people to feed, but I am cooking here and I'm doing quality control as well.
Just want to make sure that they're good for everybody. Here we go. This is excellent. This is just like quick little way to eat a hot dog and it never disappoint. I'm eat the whole thing up. Don't tell nobody inside though. That was incredibly delicious. I need a quick sip before I finish off the other hot dogs. I'm going to take me a sip of this glass sparkling kiwi watermelon water. This is going to be delicious. M. All right, man. Let's check our hot dogs. They're looking good. Look at
that. Our hot dogs are ready right here. We're going to take these out. They're perfect. And I'm going to rotate these one more time. We're going to flip them. We're going to close this up. We're going to save these for a little bit later. I'm going to call it good. Those hot dogs are done. Ooh yeah, baby. Look at that. Look how beautiful they look. Look at that gorgeous color. Perfect. We're going to get them on the foil over here just to let them rest a little bit.
But before we do, let's go ahead and pull these toothpicks out of the way so they don't poke up a foil. Now, remember, we have five hot dogs, so we should have five toothpicks. I'm from Texas. I know how to count. That's five. All right, we can wrap these up now. Let them rest a little bit while we get our buns warmed up and get everything else together. We can assemble our Epic Freestyle dogs. We're going to get these buns on here, too. Two buns right on the grill. That's a very hot fire. You want
to keep an eye on those cuz they're going to be done really, really quick. All right. Now, you see I just laid these down. We're already getting some grill marks. We're going to roll them to the top now. This whole bun process doesn't take more than a minute and a half at the most, too. When you got a nice hot fire like that. All right, it's been another 30 seconds. It's time to get them out. All right, we're going to open these up. Lay a nice delicious Sareno pepper jack cheese on each one of these.
Remember, we're doing street style hot dogs. So, we're going to put one of our hot dogs in here. Going to put another one right over here. Next up, one whole slice of pickle here. Now, that might be Chicago style, but I love pickles. A little bit of peppers and onions here. We want to stuff it. Fill her up. We've got our pickle, our cheese, our hot dogs. What are we missing? Oh, I know what we're missing. I always got to bring the heat. Let's get some jalapenos on here. We're going to lay down this
jalapeno right here on one of them. And lay this one down right here on the other one. We're almost there, friend. We're almost there. Y'all bear with me, but I'm going to try to do it just like the pros do it. And just give these hot dogs a nice little squirt all the way across. Oo, look at that. Now I'm going put a little bit of mustard right here. Mustard. But wait, there's more. No hot dog complete without a little bit of Hind ketchup. So, let's go ahead and do that one. Boom. There you go. All right,
friends. My favorite part of every video. We have this epic street style hot dog. I can't wait to take a bite. M. Oh, baby. Now that, my friends, is a delicious street hot dog. Man, oh, man. We made it to the end. That wraps up week five of five in the Get Your Grill on challenge in partnership with Walmart. It's been such an amazing experience getting to share so much good stuff with y'all. If you want to find this recipe with a full list of ingredients as well as grilling tips, how-to videos, and more, you can click
the link in my description and head to the getyour grill on destination page on walmart.com to find it all there. Now, that wraps it all up. I've had a really great great time sharing all of this with you all. And y'all let me know in the comments below what was your favorite recipe of this series. So, until next time, I'm Arie. This has been the Get Your Grill On Challenge in partnership with Walmart. And I'll see y'all later. Boom.