Memphis Dog Recipe By Tasty

Steps:

• Heat grill to medium heat.
• Wrap bacon tightly around hot dogs.
• Grill 10 - 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
• Add buns to the grill the last 2 or 3 minutes of cooking to toast.
• Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.

Steps:

• Heat grill to medium heat.
• Wrap bacon tightly around franks.
• Grill 10 to 12 min. or until bacon is crisp and franks are heated through, turning frequently and adding buns, cut sides down, to the grill for the last minute to toast until golden brown.
• Drain franks on paper towels. Fill buns with franks; top with barbecue sauce, onions and cheese.

Steps:

• Preheat the oven to 450˚F (230˚C).
• Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces.
• Roll each piece of dough out until it's a 12-inch (30 cm) rope. It's okay if the dough naturally shrinks.
• Take the rolled out dough and wrap it around a hot dog in a spiraling motion, leaving room on the ends.
• In a pot, combine the baking soda with the water and bring it to a boil.
• Cook each pretzel dog in the solution for 30 seconds each. Remove with a slotted spoon and transfer to a baking tray.
• Brush each pretzel dog with the egg wash.
• Top the pretzels with your toppings of choice.
• For sea salt, sprinkle the salt on top. For jalapeño cheddar, top the pretzel with cheddar cheese, then follow with jalapeños. For garlic butter, combine the butter, garlic, and parsley, and brush on top. For pizza, top with mozzarella and follow with pepperoni.
• Bake in the oven for 12-15 minutes, or until it reaches a deep golden brown.
• Enjoy!

Steps:

• Heat oil in a skillet over medium heat. Add onion and saute for 7-10 minutes. Set aside.
• Open hot dog buns and spread with mayonnaise. Grill hot dogs and place in buns.
• Grill poblano until soft and slightly charred in spots. Let cool for a few minutes, then thinly slice.
• Top hot dogs with sauteed onions, poblanos, and French's yellow mustard.
• Enjoy!

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!