The Winner of The Greatest Hot Dog Contest!!!
Congratulations to Sheri Bremec, who was our winner of Gayle's Greatest Hot Dog Recipe Contest! For her winning "Eskimo Dog", Sheri will receive a Weber Q Grill and a year's supply of GAYLE'S BBQ SAUCES!!!!!!!!
Sheri said she named her dog the "Eskimo Dog" because she is originally from Edmonton, Alberta, Canada, and named it after her CFL Team the Edmonton Eskimo's.
We had so many amazing entries, it was hard to choose! We would also like to congratulate our 2nd Place Winner, Peggy Laine, with her "Oy-Onion Dog", and 3rd Place Winner, Robyn Ridgley, with "Robyn's MMMmm Dog"
We will be including all three of these winning recipes, along with the other top 10 recipes,
in Gayle's BBQ Blog, and here in upcoming issues of "Hot Off the Grill" Newsletter...
Thank you to everyone who participated! We were excited to see so many different ideas and variations of a Hot Dog! Really... you are all truley creative geniuses!!
Here is Sheri Bremec's "Eskimo Dog"..
1 pound of bacon 1 onion 2 tbsp minced garlic Pinch of Salt and Pepper 1 can Texas Ranchero Grillin' Beans 1-2 tsp Maggi Seasoning Tabasco Sauce and/or jalapenos 2-3 tbsp of Gayles Extra Sassy BBQ Sauce Hotdogs
Cooking Directions:
Cut bacon into "bacon bit" sized pieces and cook 1/2 way. Chop onion into small pieces and add. Cook 5 minutes and add garlic, salt, and pepper. Cook bacon until crispy (don't drain the grease). Add beans, Maggi, Tabasco and/or jalapenos, and BBQ sauce. Let simmer for 10-30 minutes. You can either cut several hotdogs up and add to mix and stuff into hotdog bun or just add toping directly to hotdog.
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Lil Gayle's Recipe Corner...
Sweet & Sassy BBQ Hibachi Shrimp Salad
by Chef Dahlia Haas
This is an easy recipe to assemble and fun to serve for a cocktail party. Any of the Gayle's Sweet-n-Sassy BBQ sauces are a perfect choice for this scrumptious salad.
1 cup Gayle's Original Sweet-n-Sassy BBQ Sauce
½ cup apricot jam
4 tablespoons teriyaki Sauce
1 pound jumbo shrimp, peeled and deveined (16-20 size)
5 cups mixed local greens, washed and well dried
Edible Flowers for garnish Macadamia Nut Vinaigrette (see recipe below)
Combine the BBQ Sauce, jam and teriyaki sauce in a medium bowl by whisking. Add shrimp and marinate overnight or at least 4 hours.
Remove shrimp from the marinade and light the grill. When hot, sear the shrimp on all sides for about 5-6 minutes total depending on the hotness of the grill. Do not over -cook or the shrimp will be rubbery.
Combine all of the salad ingredients including the edible flowers in a large salad bowl. Lightly toss with enough vinaigrette to coat the leaves. Divide the greens among four salad plates and top with the grilled shrimp.
Macadamia Nut Vinaigrette
¼ cup lemon juice
2 tablespoons shallot, minced
1 tablespoon Rice vinegar, seasoned
1 teaspoon salt
freshly cracked black pepper to taste
1 tablespoon parsley, minced
2 cups or less Macadamia nut oil, or any flavored oil
 Whisk all the ingredients together, except for the oil. Slowly whisk in the Macadamia nut oil until well combined. Adjust the seasoning as
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-Gayle
