Hot Dogs

Ingredients

• 30 thick Hot Dogs or Knockwursts
• 15 Jalapeno peppers, sliced crosswise (32 slices)
• 15 ounces Monterey Jack, Cheddar, Munster or Gruyere cheese, cut into strips
• 30 Hot Dog Buns
• 7 1/2 tablespoons Melted Butter
• Mustard, Ketchup, Relish, and/or diced onions, for serving
• Butchers String

Cooking Instructions

Slit and stuff each hot dog with jalapeño and cheese. Tie each hot dog crosswise in two places with butchers string to hold in the filling.

Set up the grill for direct grilling and preheat to high.

When ready to cook, place the hot dogs on the hot grate so they are supported by the bars of the grate. Grill until nicely browned on the bottom and both sides, slightly tilting the dogs on their sides with tongs to brown them, 8 to 10 minutes. Turn the hot dogs perpendicular to the grate for the last 2 minutes of grilling for attractive grill marks. Transfer to a platter and snip off and discard the strings.

Brush the inside of the buns with the melted butter and grill them on the grill for 1 minute. Serve the "hot" dogs with the toppings of your choice.

Hamburgers with Herb Butter

Ingredients

• 5 3/5 pounds Ground Sirloin, Round or Chuck
• 15 tablespoons Garlic-Herb Butter, cut into 4 half-inch-thick slices
• Coarse Salt and Black Pepper
• 15 slices Pancetta, 2-3 ounces (Italian bacon; optional)
• 15 slices White Cheddar Cheese (optional)
• 15 Hamburger Buns or Kaiser Rolls
• 7 1/2 tablespoons Melted Butter
• Bib or Red Leaf Lettuce leaves
• Thin slices or raw or grilled Sweet Onion
• Sliced ripe red Tomato
• Mustard, Ketchup, Mayo, Relish or whatever other condiment you may fancy

Cooking Instructions

Wet your hands with cold water and divide the ground beef into four portions. Pat each portion into a thick patty filled with a slice of herb butter. Season with salt and pepper and refrigerate the burgers, covered, on a plate lined with plastic wrap while you preheat the grill.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.

Grill the pancetta, if using, until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.

Place the burgers on the hot grate and season again with salt and pepper. Grill the burgers until cooked through, 5 to 7 minutes per side for medium. (If you like, rotate the burgers 90 degrees halfway through cooking to create an attractive crosshatch of grill marks.) If using cheese and/or pancetta, place a slice of each on each burger after you have turned it (pancetta first). To test for doneness, insert an instant-read meat thermometer through the side of the burger into the center. The internal temperature should be at least 160 degrees Fahrenheit for medium.

Brush the buns with melted butter and toast them on the grill, 30 seconds to 1 minute.

Assemble the burgers: on the bottom half of each bun, place a lettuce leaf followed by a slice of onion and tomato. Top with the

White Castle Sliders

Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces. Form each into a 2-1/2 inch square patties. Do this on waxed paper. Make the patties very thin. Then "cookie-cut" five holes in each pattie. (the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely. Freeze these 16 patties. (It'll make it easier later)

BUNS: small as you can get.

COOKING: This is key. You need to finely chop a medium white onion. On a pre-heated 375 degree electric griddle, lay about 1-1/2 Tablespoons of onion for each patty you want to cook (generously spray with non-stick spray like Pam first) The onions should only be "one deep" if you will. Immediately place frozen patty directly on top of onions and press down.Cook for about 4 minutes right on top of the onions. The holes in the beef will allow the steam to cook the top side. (You don't flip) Add a dash of salt and a pinch of pepper to each patty while they cook. Remove and place on UNTOASTED buns.

Breaded Pork Chops

INGREDIENTS:
2 cups all-purpose flour
6 eggs
1/8 cup milk
2 cups seasoned bread crumbs
1 teaspoon lemon pepper
1 tablespoon dried parsley
1 teaspoon garlic powder
1/4 teaspoon dried dill weed
1 teaspoon Italian-style seasoning
6 (3/4 inch thick) center cut pork chops

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.

Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.

Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.

Bake at 350 degrees F (175 degrees C) for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.