Candied Hot Dogs on a stick for kids!

If you have kids you'll know that they get tired of things real quick. Our 6 year old Ty was getting sick of plain hot dogs, so I had to sweeten things up a bit. I ended up loving them myself! For this I ended up using hot dogs that had already been grilled. We have kids over a lot so we always have lot's of hot dogs left over.

Ingredients

- Hot Dogs

- Skewers

- 1 plate filled with Maple Syrup

- 1 plate filled with Brown sugar, cinnamon, nutmeg 

Directions

Sorry I don't have a lot of pictures but I just threw these together. They we're so good I had to post them up. Anyways, Skewer up your Hot Dogs. Take a sharp knife and score the outside of the dog many times but not too deep. Just enough to create a rough surface so everything sticks to it.

Roll the dogs in the Maple syrup, then in the Brown sugar mixture. Coat them with as much as you can!

Once you have them rolled up, I would stick them on a paper plate in the fridge for about 10 or 15 minutes to harden up the glaze. Some will fall off, it's not a huge deal! If you know another trick, feel free and bust it out.

Once they have sat in the fridge for a little bit, toss them on the grill. Grill them until the glaze has formed a nice caramelized outer surface. 

  

The kids will love them. 

Here's some of the kids I love to feed! Our good friends the Neely's, and my wife Angela, and son Tyler are in the top right wearing red!

Ham Wrapped Hawaiian Chicken Skewers with Pineapple-Soy Glaze

Ingredients

- 2 boneless chicken breasts cubed

- 1 can pineapple chunks

- 1lb deli ham with a decent thickness

- skewers 

Glaze

- 1 cup soy

- 1 cup Pineapple Juice

- 2 tbsp crushed red pepper

- 1 tbsp garlic fresh or powder

- 1/2 tbsp ground ginger

- 2 tbsp brown sugar

- 1/4 cup of EVOO

Directions

Mix up ingredients for Glaze, set aside. Cut your ham so it's large enough to fit around your chicken chunks. Wrap a piece of ham around a piece of chicken and put it on the skewer to hold the ham and chicken together. Add a piece of Pineapple in between each piece of ham wrapped chicken. Make it tight to keep it all together.

Add your skewers to a hot grill. Sear each side of the kabobs without burning the ham. You will notice, the ham actually start to wrap itself around the chicken as it cooks.

Since I'm using ham I like to cook with Hickory or Mesquite. So I have added Hickory chunks to my lump charcoal (which I always use) to give it a nice smoky flavor.

Anyway! back to the grilling! Like I said make sure you have a nice char on your kabobs!

Once you get a crust you like you can move them off of the hot side and start glazing them. When I remove meat or chicken from the hot side of the grill I like to keep my meat cooking at 225. 

Just keep glazing them and checking the internal temperature until they reach your desires temp. Make sure you keep the grill top closed so you have consistent temperature. If it gets too low add a little more coal or wood. If it gets too hot, open up your dampers or crack the lid a little.

Once they are done, top them with some chopped green onion, and serve with some kind of tropical Rum drink. As always!

Grilled Poblano Creamed Corn

Ingredients

- Corn on the cobb

- Sour Cream

- Pabalano Peppers

- Salt

- Pepper

Directions

Boil corn until Al Dente'. Light Grill. 

Grill the corn until they have a nice caramelization and char.

Grill the Pablano peppers until they are soft and have a nice char on the outside.

Remove both corn and peppers from grill. Make sure they have cooled down enough to handle and gently start to peel the thin layer of skin off of the Pablanos.

Cut off the stems. Cut in half and scrape out all of the seeds.

Throw away the stem, skins, and seeds. Roughly dice the remaining peppers.

Cut all of the grilled corn away from the cobb.

Add both corn and Pabalno to a medium size Crock Pot or a regular pot, whatever. Add 1 extra can of canned corn.

Add 3 or so heaping Tablespoons of sour cream. Then salt and Pepper to taste.

Mix well and keep on Med-Low until cream has melted and it's nice and hot. Enjoy! with a cocktail of course!

                                            

Pineapple-Papaya Habanero Chick on a Stick

Ingredients

- Mixer or Blender

- Habaneros

- Skewers

- Cilantro

- Thawed

- Pineapple & Papaya (juice, nectar, fresh, canned, whatever as long as it's blended to a liquid)

- Rum optional (any flavor, any brand)

- Chicken wings (or legs, thighs, breasts, whatever!)

Directions

Put habaneros, fruits or juice, 1 shot of rum, cilantro, and 1/2 cup of EVOO in a blender or processor and blend well.

Put chicken in a Ziploc bag or two and pour in marinade. Refrigerate over night!

The following day, light your grill and remove the chicken from the Ziploc bag and place on a pan or plate. Grate some fresh nutmeg over them . Hit them with some course salt and course black pepper. Jam the skewers through them, and place any remaining marinade in a container. We'll use that to brush on while cooking.

Remember to play with your dog during all of this or he'll get bored, lol. This is our dog Brownie!

Anyways! Throw your chicken on the grill. Brush on the remaining marinade every time you flip!!

Just remember to rotate your wings and get those nice lines. You should get a good caramelization and char with the oil and marinade. 

Once they are done to your likeness. Remove them from the skewers, top them with some fresh chopped Cilantro, and grate some fresh Nutmeg on them. Also make sure you mix up one of these below because these babies are HOT!!!

Enjoy!

Grilled Chile Lime Steak Fries

Ingredients

- 3 large russet potatoes

- 2 limes

- course salt

- cracked pepper

- Chile powder or Ground Red pepper, any red pepper or Chile blend

- garlic powder

- EVOO

Directions

You need to partially cook your potatoes. I do so by leaving them in the bag they came in from the store (minus the metal tie) and popping them in the microwave for about 8 or 9 minutes. Once they come out I let them cool in the freezer for about 20 or 30 minutes.

Once they are cool enough to handle. Quarter them up!

Coat them with a good amount of EVOO. Grate lime zest of two limes into a small bowl.

Sprinkle on Chile powder, salt, pepper, lime zest, and garlic powder very heavily!

You know what to do now! Throw that shit on a hot grill until they have a nice crust and are cooked all the way through.

 Hit them with some parsley! Serve them with your grilled meats, and always have a cocktail in hand!