Award Winning Hot Dog, The Sanchize

Back over the summer, Team TailgateJoe competed in their first cooking competition, The Great Hot Dog cookoff. Well, despite being the second to last hot dog to be judged, we came in 2nd place overallsanchizedog2 out of 20 chefs, most of which were returning competitors and past champions. We are pretty happy with our first dip into the competitive cooking arena, and plan on knocking it out of the park next summer, as well as competing in a few other competitions.

The hot dog we served is a competition spec Mexican Hot Dog we normally serve, which we dubbed “The Sanchize” in honor of Jets qb Mark Sanchez. We added a few components, stepped up the quality of a few, and went with a larger frank in coming up with our award winner. Here is how we make it.

Ingredients:

  • Hot dogs, we used a Nathans 1/4 lb hot dog, and good full flavored all beef thick frank will do
  • Slab bacon sliced thick, we used the same guy who makes the bacon Peter Luger’s uses, just buy the best quality double smoked slab bacon you can and slice it thickslabbacon
  • Joe’s home made guacamole
  • Sour cream
  • Pickled red onions
  • cotija cheese, can be found in most supermarkets or mexican grocery stores
  • 1 pound unsalted butter, softened
  • 1 large bunch cilantro leaves, washed and dried, around 3 cups firm packed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • split top new england style hot dog or lobster roll buns, wegmans and pepperidge farm are popular brands nation wide

Directions:

  1. Make the cilantro butter, combine butter (cubed), salt, pepper in a food processor for 2 minutes to blend. Can be stored in a ziplock bag
  2. Butter the outside sides of the buns with cilantro butter and grill or place in pan to toast
  3. Grill bacon strips
  4. Grill hot dogs, this should not need an explanation
  5. Lay bacon strip along one side inside bun
  6. Spread Guacamole along the opposite side inside the bun
  7. Place dog in bun
  8. Top with sour cream, then pickled red onions, and crumbled cotija cheese
  9. Stick it in your mouth-hole already!!!

Here is a few pics of the Sanchize dog, along with some pics of the other entries and the event.

Meet the Author

TailgateJoe

Joe "TailgateJoe" Maino is one of the country's foremost authorities on tailgating and NFL fandom, BBQ, grilling, and all forms of live fire cooking. Starting out over 20 years ago as the tailgate organizer for his group of friends on gameday where he quickly developed a passion. Joe formed TailgateJoe in 2009 to share his love of the Jets, NFL fandom, and live fire cooking with others, and now hosts thousands of guests each season as well as providing catering and event hosting for select corporations and high end events. Joe is always available to talk BBQ and live fire cooking gadgets and techniques, the Jets, and NFL fandom as an expert in the field.

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