Memphis Hot Dogs #SundaySupper

For another Sunday Supper I actually made Michigan Hot Dogs and as I mentioned, they are not really from Michigan! I also realized there are so many different types of hot dogs! One that looks especially good was the Memphis Hot Dog.  Not only is it wrapped in bacon it’s also a specialty of a place that I really enjoy visiting.

Memphis Hot Dog | Bottom Left of the Mitten

My husband and I visited the Memphis/Tunica area this March for a small trip before we moved into our new house.  While traveling my husband loves to visit area Costco’s.  I keep joking that he needs to get a punch card of locations so that he can mark them off his bucket list.  What was really exciting though was right next to the Costco was….a Brand New IKEA!  It was kismet considering that in just a few weeks were were moving.  Of course I also needed to pick up a few jars of lingonberries too!  Enough about the trip let’s get to the recipe.

Memphis Hot Dog | Bottom Left of the Mitten

Since we do not have a grill I made these in the oven.  The bacon came out nice and crisp!  Take the hot dogs, I use Nathan’s because they are the best, and wrap a piece of bacon around each one.  Place on a greased pan then cook in a preheated 375 degree oven for 12 minutes.  Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.

Memphis Hot Dog | Bottom Left of the Mitten

Once they are done add them to the buns.  Top off with chopped green onions, cheddar cheese and some Memphis Style BBQ Sauce.  I used my sauce recipe since it is on the vinegary side, which is what Memphis Style BBQ sauces are based on.  And here you are…..

Memphis Hot Dog | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host Stacy of Food Lust People Love.  Check out all of the other recipes that will keep any hot dog lover happy.

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Memphis Hot Dog | Bottom Left of the Mitten #hotdog #regionalfavorite #baconwrapped
Print Recipe
Memphis Hot Dogs
All beef hot dog wrapped in bacon then cooked until crispy. Top with cheese, green onions then Memphis Style BBQ sauce. A classic regional favorite no matter where you are.
Memphis Hot Dog | Bottom Left of the Mitten
Course Main Dish
Cuisine Hot Dogs
Servings
hot dogs
Ingredients
Course Main Dish
Cuisine Hot Dogs
Servings
hot dogs
Ingredients
Memphis Hot Dog | Bottom Left of the Mitten
Instructions
  1. Take the hot dogs and wrap a piece of bacon around each one.
  2. Place on a greased pan the cook in a preheated 375 degree oven for 12 minutes.
  3. Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.
  4. Once they are done add them to the buns. Top off with chopped green onions, cheddar cheese and some Memphis Style BBQ Sauce. Enjoy!
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Michigan Hot Dog #SundaySupper

When I saw the theme for this weeks #SundaySupper ‘All American Burgers & Dogs’ I knew I wanted to make one of my families favorites, Chili Dogs.  But how do I set myself apart from all other Chili Dogs out there?  Delving into foodie research I came across the most perfect dish……the Michigan Dog.  A hot dog with chili that is named after my beloved home state?  Yes!

Michigan Hot Dog from Bottom Left of the Mitten

But I’ll be honest….I didn’t even know what a Michigan Dog was!  However I found this fabulous article, Hot Dog of the Week: Decoding the “Michigan Dog” of New York State by Serious Eats.  It set me straight.  Real straight.  You see the title?  That’s right, the Michigan Dog is a staple of NEW YORK!?!  However it originated in Michigan, be it almost 100 years ago, so I am staking claim and feel safe to celebrate this Chili Dog as one of Michigan’s own.

Now you’ll say ‘Erin. You didn’t even know what a Michigan Dog was. How are you going to even know if you did it right?’  For this I trusted my husband’s taste buds since he has had them so he was my guide to whether they were close or not {PS. They were!}.

Michigan Hot Dog | Bottom Left of the Mitten

I decided to go with a slight vinegar based sauce. I LOVE vinegar (my favorite BBQ sauce is vinegar based too) and in doing my research it said that the sauce could be vinegar based. Or may contain cabbage. Or water from the cleanest Lake in Michigan. Or secret saliva from a wolverine *Click here to see a cute photo of Little A looking at said Wolverines & follow us on IG while your there**.  You get the fact that I’m joking but finding a true original recipe was very hard so I improvised!  I also used Nathan’s Hot Dogs as an homage to New York.  Now let’s get started.

Prepare your hot dogs the usual way you would.  I steam mine in the rice cooker.  Now time to make the chili.  I added the beef, onions and all the spices right on the top.  When the burger cooked it set the spices right into the meat.  It’s my favorite way to cook beef.

Michigan Hot Dog by Bottom Left of the Mitten

Once the beef is cooked through add the tomato sauce, vinegar and ketchup to the pan.  Do not drain the beef.  Stir to combine.  Put a medium simmer for around 5 minutes.  It does not take long to thicken up.

Michigan Hot Dog by Bottom Left of the Mitten

Now assemble your hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top. If your looking to further your regional hot dog experience check out my Memphis Hot Dogs.  And here you are….

Michigan Hot Dog from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

This Sunday is All American Burgers & Dogs.  I want to thank our host Christie of A Kitchen Hoor’s Adventures.  Putting on these events takes a lot of work and you made it look easy.  Check out all these other recipes that will have you cooking some great food all summer long.

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupperHashtag and remember remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Michigan Hot Dog from Bottom Left of the Mitten. Beefy tomato chili smothered on top of aall beef hot dog.. Topped with Yellow Mustard and Onions.
Print Recipe
Michigan Hot Dogs
All beef hot dog with a tangy chili sauce. Topped with mustard & onion. A perfect Michigan Hot Dog!
Michigan Hot Dog by Bottom Left of the Mitten
Course Main Dish
Cuisine Hot Dogs
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Hot Dogs
Ingredients
Course Main Dish
Cuisine Hot Dogs
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Hot Dogs
Ingredients
Michigan Hot Dog by Bottom Left of the Mitten
Instructions
  1. Prepare your hot dogs the usual way you would.
  2. For chili: Add beef, onions and all the spices right on the top. When the burger cooked it set the spices right into the meat. Cook through thoroughly.
  3. Once the beef is cooked through add the tomato sauce, vinegar and ketchup to the pan. Do not drain the beef. Stir to combine. Put a medium simmer for around 5 minutes. It does not take long to thicken up.
  4. Assemble hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top.
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