Texas Firecracker Angus Dog
Texas Firecracker Angus Dog
Directions
- Pre-heat char grill over medium high heat.
- Slice jalapeno in half the long way, remove stem and seeds (leave seeds in for some extra spice), slice
each half again the long way making four slivers.
- Lay strips of bacon on a cutting board about 3-4” apart, place a hot dog on top at a slight angle, place two slivers of jalapeno on each side of the hot dog. Carefully roll the hot dog and jalapeno so that they are wrapped in bacon. Secure ends with toothpicks or small skewers.
- Brush bacon wrapped hot dogs with BBQ sauce and place on grill, turning and basting with additional sauce frequently.
- Add the shredded cabbage mix and gently mix to coat cabbage with the dressing, let marinate for 1-15 minutes in the refrigerator before using.
- If desired, toast bun on both sides in a little butter.
To build dogs, place BBQ bacon wrapped beef frank into buns, top with pickle chips, onion, diced
mango, green onions, drizzle with remaining BBQ sauce.
- Serve with side of jalapeno slaw.
Ingredients
- 4 ea Ridgecrest® Black Angus Beef Frank, 6/1
- 4 ea Peak Fresh Produce® Jalapeño Pepper(s)
- 4 Ridgecrest® Bacon, Applewood Slice(s), 14/17
- 4 ea Traditional Brioche Hot Dog Bun
- 1/4 cup West Creek® BBQ Sauce, Original
- 1/4 cup Peak Fresh Produce® Onion(s), Yellow, diced
- 2 cups Peak Fresh Produce® Cabbage, Shredded
- 1/2 cup Saratoga Citrus Vinaigrette
- 2 tbsp Tulkoff® Jalapeno Aioli
- 1/2 cup West Creek® Mango Chunks, IQF
- 1/2 cup West Creek® Hamburger Pickle
- 3 tbsp Peak Fresh Produce® Onion(s), Green, slices
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
