Easy Stadium Hot Dogs Recipes

EASY STADIUM HOT DOGS RECIPE

Steps:

• Make slits around your hot dogs, then combine these with the beer. Set aside and allow to marinate at least for 1 hour.
• Preheat the grill to medium heat and grease with cooking spray.
• Once heated, place hot dogs on the grill. Grill for 5 to 7 minutes, turning occasionally.
• Place the buns open side down on the grill for 2 to 3 minutes. You can also toast these in the oven if preferred.
• Once done, place a hot dog inside each bun with 1 ounce of onions and roughly 1 tablespoon each of mustard, relish, and mayonnaise per sandwich.
• Serve warm with potato fries and enjoy.

ULTIMATE STADIUM CORN DOGS

Steps:

• Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
• Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
• Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.