When Tex-Mex meets the all-American backyard cookout what do you get? It's The Queso Dog!





The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there’s more than one way to make a dog, and with the right ingredients you can a turn a boring ol’ hot dog into the most popular protein at the party!

The Queso Dog

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Ingredients

• Hot links


• Holmes Made Marty’s Roasted Green Chile Salsa


• Kansas Flavor Bread & Butter Jalapeños


• Smoked Queso (recipe here)


• Fresh cilantro


• Hot dog buns

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Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot link, slice down to the skewer at a 45º angle to the link. Continue cutting down the hot link, one long continuous cut, so that the cut spirals down the hot link until you reach the other end of the link. Remove the skewer.

Grill the hot link until browned on all sides. The spiral cut will allow the link to open up, creating more texture and crevices for the condiments to cling to the link.

Lay the fresh cilantro inside the hot dog bun. Place the hot link on the bed of cilantro. Top the dog with the smoked queso, Holmes Made Marty’s Roasted Green Chile Salsa and Kansas Flavor Bread & Butter Jalapeños.

You might also enjoy: Easy Smoked Queso

There is a reason why the classics are classics. Sometimes quality ingredients in familiar flavor combinations are exactly what you need! This is The Classic Hot Dog.





The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there’s more than one way to make a dog, and with the right ingredients you can a turn a boring ol’ hot dog into the most popular protein at the party!

The Classic Hot Dog

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Ingredients

• Hot dogs


• Kozlik’s Dijon Classique


• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Diced yellow onion


• Hot dog buns

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Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Spread one side of the hot dog bun with the Kozlik’s Dijon Classique. Place the hot link in the bun. Sandwich the Holmes Made Dad’s Spicy Garlic Dill Pickles slices between the hot dog and bun on the other side. Top the hot dog with the diced yellow onion.

You might also enjoy: The BBQ Dog

If your dog needs more sweet and spice, let us introduce you to The BBQ Dog.





The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there's more than one way to make a dog, and with the right ingredients you can a turn a boring ol' hot dog into the most popular protein at the party!

The BBQ Dog

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Ingredients

• Hot links


• Red onion, sliced into slabs


• Big Rick’s Chipotle Ketchup


• Kozlik’s Carolina BBQ Sauce


• Holmes Made Cowboy Candy Jalapeño Relish


• Hot dog buns

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Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

Grill the hot link until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Grill the slabs of red onion until lightly charred and slightly softened.

Spread one side of the hot dog bun with the Big Rick’s Chipotle Ketchup and the other side with Kozlik’s Carolina BBQ Sauce. Place the hot link in the bun. Top the hot link with the grilled onion rings and Holmes Made Cowboy Candy Jalapeño Relish.

You might also enjoy: The Hawaiian Dog

Sweet, salty, savory and umami. The Hawaiian Dog has got flavor for days!





The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there's more than one way to make a dog, and with the right ingredients you can a turn a boring ol' hot dog into the most popular protein at the party!

The Hawaiian Dog

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Ingredients

• Hot dogs


• Fresh pineapple, diced


• Green onion


• Colonial Chile Crunch


• Hot dog buns

For the Luau Sauce:

• 4 parts mayonnaise


• 2 parts Kim’s Gourmet Bourbon-aki Sauce


• 1 part Sriracha

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Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

To make the Luau Sauce, combine all ingredients and mix well.

Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Place the hot dog in a bun. Top with the diced pineapple, green onion, Colonial Chile Crunch and Luau Sauce.