Monday, August 31 is International Bacon Day and in honor of this global celebration of this tasty treat, Grillocracy's Clint Cantwell unveils his latest creation -- the 100% Bacon Bun Hot Dog!
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Grilled Schwenkbraten: Huntsville Restaurant Week, Part 2
Yesterday I shared a bit about my recent visit to Huntsville, AL for a sneak peek of the annual Hunstville, AL Restaurant Week, a 10 day celebration of the area's eclectic mix of casual and fine dining offerings. Running from August 14-23, restaurant week features fixed priced lunch and dinner deals at 60 local eateries including Hildegard's BIergarten.
In my own homage to Hildegard's, I have developed the following recipe for another German classic, schwenkbraten. Marinated in a mixture of mustard, garlic, juniper berries, herbs and spices, these thin cuts of pork are cooked quickly over direct heat and served along with grilled, marinated onions.
Read MorePork E. Pigskin: The Smoked, All Meat Pig
Last summer, yours truly was featured on on Spike TV's hit cooking show "Frankenfood" during which all three judges were blown away by my edible all meat pig dubbed Pork E. Pigskin.
Comprised of spicy pork sausage legs, a hot pork sausage body, Vienna sausage nose, ham ears, a bacon wrap and a pork rind tail, Pork E. Pigskin is the cutest meal you'll ever enjoy!
Read More10 Top Hot Dog Combinations
As National Hot Dog Month comes to an end, grillmaster Clint Cantwell is amping up this "totally tubular" grilling mainstay with 10 "Must Try" Hot Dog Topping Combinations. From a Philly cheesesteak inspired dog to Frito pie on a bun, these topping matchups go well beyond the traditional ketchup and mustard flavor enhancers.
Read MoreGrilled Chicago-Style Hot Dogs
It's National Hot Dog Month and while there are literally thousands of different ways to serve this ballpark favorite, one of my favorites is the Chicago dog which combines mustard, pickles, fresh tomatoes, sport peppers, onion, neon green relish, and celery salt.
In celebration of this Windy City classic, Grillocracy is turning to Tim Murphy, author of the cookbook series Flannel John's Cookbooks for Guys, for his Chicago-style hot dog recipe as featured in The Tube Steak Boogie.
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