It is time for the next On Our Grills, 4 ingredient challenge. The ingredients were a strange combination this time, but I definitely have a dish that turned out better than I ever imagined (especially since the first attempt did not work out as planned). The ingredients that must be used were hot dogs, dill pickles, blue berries, and baked beans.
Cockiness definitely almost got me on this months challenge. I had it all planned out, thought nothing could go wrong, so I waited till the last possible moment to actually create the dish, unfortunately things did go wrong. I attempted to transform the hot dogs and baked beans into a bean burger. In the back of my head, I knew there was chance it would fall apart on the grill, but either way I held off till the last possible second. That’s OK, because I ended up with an awesome bacon wrapped hot dog topped with a blueberry chili served with cheesy dill pickle chips, and was finally able to enjoy dinner at about 11:30 last night.
- 8 Hot Dogs (All Beef)
- 8 slices of Thick cut bacon
- 8 Hot Dog Buns
- BBQ Rub
- 1 pound Ground Beef
- 28 ounce can Baked Beans, drained (don’t rinse)
- 2 tablespoons Chipotle Chili Powder
- 1 tablespoon ground cumin
- 1 onion, diced
- 4 garlic cloves, diced
- Blueberry Mustard Sauce (Recipe follows)
- Dill Pickles
- Shredded Cheese
- 2 tablespoons Olive Oil
Prepare the blueberry mustard sauce as instructed below.
In a skillet, heat up the olive oil over medium-high heat. Add in the diced onion and garlic and sauté until the onion is translucent. Add in the ground beef and cook until the beef is cooked thoroughly. Add in the baked beans, chipotle chili powder, cumin, and blueberry mustard sauce. Mix the chili thoroughly and heat till warm through out. Once heated, reduce to a low simmer as you prepare the rest of the dish.
Prepare the grill for medium indirect heat. Wrap the hot dogs in the bacon and season liberally with BBQ rub. Placed the wrapped dogs on the grill and cook until the bacon is crisp.
As the bacon is getting close to crisp, start preparing the cheesy dill pickle chips by placing as many dill pickles on the grill (using a vegetable grill rack) and top each one with a bit of cheese. In 30 seconds they should be ready, carefully remove them with a spatula and set aside to cool.
To serve place the bacon wrapped hot dog in a bun, top with the blueberry chili and serve with the dill pickle chips.
Blueberry Mustard Sauce Ingredients:
- 1 1/4 cups Blueberries, pressed through a sieve
- 1/2 cup Whole Blueberries
- 1/2 cup port wine
- 1 Shallot, finely chopped
- 2 tablespoons white sugar
- 3/4 cup Dijon Mustard
- 1/4 cup Whole Grain Mustard
- 2 tablespoons Yellow Mustard Seeds
- 2 tablespoons White Wine Vinegar
Combined the mustard seeds with the white wine vinegar in a bowl and set aside.
In a sauce pan, combined the sieved blueberries, whole berries, port wine, shallots, and sugar over medium high-heat. Once boiling, reduce to low and simmer for 20 minutes.
Let the sauce cool and mix in the Dijon mustard, whole grain mustard, and the mustard seeds. Place in refrigerator until ready to use.
About this month’s “On Our Grills” 4 Ingredient Challenge Bloggers
The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
Bob’s Brew and ‘Que
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
Jason’s BBQ Adventures
Jason is the latest victim, er… blogger to join in on the fun. He’s been food-blogging for a while, but no one thought to ask him for his biography in time for publication. But that shouldn’t stop you from checking out his offerings…
Oshawa Ogre’s Views, News & BBQ’s
Wilfred is somewhat of a newcomer to the BBQ scene having only done standard grilling for most of his 50 years, He found and became passionate about Low & Slow about 2 years ago. and that passion also morphed into a second hobby which is writing. Oshawa Ogre’s Views News & BBQ’s has been a project that has taken on a life of it’s own and blessed him with many many new friends in the BBQ community on Twitter, Facebook and through the blog.
Nibble Me This
Nibble Me This is Chris Grove’s blog about his misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.
The Dutchess Cooks
After years of cooking, grilling, baking and reading other people’s blogs, she thought “why not start my own blog?” And she did, in 2010, but after a short period of time a blog wasn’t enough and the she started her own website. In her own words: “It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!”
Grill Adventures by Broadcast Marc
Grill Adventures by broadcastmarc was started in March of 2010. According to the author, he started the BBQ thing when he was 30, before that they ate a lot outside and had fun, but when kids came into their life they started serious cooking. Most of it is really healthy. The grill has a special place in his heart because they love to do things outside. Everything he makes is an adventure, and sometimes they use the books. They try to grill as much as they can year round.