German Cowboy Dog

Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I coulld’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
German Cowboy DogThe German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!

Try my American cowboy dogs too. Giddy up!

German Cowboy Dog

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

Instructions

  • Cook dogs as desired.
  • Toast buns.
  • Add dogs to buns. Top with the warmed beans and kraut.
  • Add mustard and devour.

Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
kraut-stuffed-sausagesYou have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to Anita that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Also try my bratwurst bath. Perfect for getting brats ‘happy’ before grilling them.

Kraut-Stuffed Sausages

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main
Cuisine: American
Servings: 5 servings

Ingredients

  • 1 pound fresh sausages Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings. I used Johnsonville Italian sausages which come 5 to a pound
  • 4 tablespoons unsalted butter
  • 1 large sweet onion cut thin
  • 1 pound kraut plus some of the juice
  • 1 cup shredded cheese Monterey Jack, mozzarella, any good white melting cheese will work
  • 5 fresh sausage buns
  • Your favorite mustard

Instructions

  • Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  • Melt the butter in a large saucepan over medium-high heat.
  • Add the onion, kraut, and a bit of the juice from the kraut jar.
  • Stir and let cook until the onions are softened.
  • Remove from heat and let cool completely.
  • Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
  • Fire up your grill for indirect cooking.
  • Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don't worry about being all pretty and what-not, just get it in there. But don't shove so hard that you have a blowout!
  • Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  • Toast the buns.
  • Add cooked sausages to the buns and top with plenty of mustard.

Atomic BBQ Sauce

I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
atomic-bbq-sauceFor a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a kick, but it’ll be tame enough for just about anyone. For even less of a kick (but still some) try my hot pepper jelly BBQ sauce too.

Atomic BBQ sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.

Atomic BBQ Sauce

Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American
Servings: 1 cup
Author: Mike

Ingredients

  • 1/4 cup pickled banana peppers chopped fine plus 2 tablespoons of the pickling liquid
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup prepared yellow mustard
  • 4 scallions sliced thin
  • 3 tablespoons dry mustard
  • 2 tablespoons chili sauce
  • 2 tablespoons brown sugar
  • 3 garlic cloves minced
  • 2 habanero chiles stemmed and minced
  • Kosher salt and freshly ground black pepper

Instructions

  • Whisk all ingredients except salt and pepper together in a bowl.
  • Season with salt and pepper to taste.
  • For a less chunky sauce process in a blender until smooth before using.

Gold Fever Chicken Wings

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. Anita absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.
Gold Fever Chicken WingsI just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.

Also try my New Orleans-style Bourbon Street wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Gold Fever Chicken Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 4 -8 servings
Author: Mike

Ingredients

For the wings

  • 4 pounds chicken wings separated
  • 2 tablespoons your favorite wing rub I used our Fire-Eater rub
  • 1 tablespoon vegetable oil

For the Gold Fever sauce

  • 1/2 cup honey mustard
  • 1/4 cup Frank's RedHot sauce
  • 3 tablespoons unsalted butter
  • 1 pinch salt
  • 1 pinch ground white pepper

Instructions

For the wings

For the sauce

  • Place all ingredients in a saucepan over medium heat. Cook until the butter melts, stirring occasionally.

Sriracha Mustard Sauce

This is my go-to, bring-the-heat Sriracha mustard sauce. Although it is spicy (hey, there’s Sriracha in it), and a bit mustardy, it also has a great smoky flavor thanks to the smoked jalapenos (chipotles). I keep several cans of chipotles in adobo sauce on hand at all times. It’s great mixed in not only with this sauce, but I have been known to also add it to mayonnaise and ketchup.

I keep a double batch of this Sriracha mustard sauce in the fridge in a big squeeze bottle. A few squirts on hot dogs, or burgers, or a sandwich, really brings the food to life. I love it as a dipping sauce for my smoked sausages, or squeezed over my cedar-planked Polish sausage sandwiches.
Sriracha Mustard SauceDon’t have or like (gasp!) Sriracha sauce? You can substitute your favorite hot sauce, from the fiery hot to the mellow mild.

Also try my maple mustard dipping sauce.

Sriracha Mustard Sauce

Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American
Servings: 1 cup
Author: Mike

Ingredients

  • 3/4 cup mayonnaise
  • 6 tablespoons prepared yellow mustard
  • 6 tablespoons Sriracha sauce
  • 2 teaspoons or more chipotle chilies, minced, in adobo sauce

Instructions

  • Whisk together all of the ingredients until smooth. Refrigerate until ready to use.

Roasted Cabbage Wedges with Onion Cajun Sauce

We have long loved roasted Brussels sprouts. The boiled sprouts I was made to eat as a kid were….well… yucky. Sorry, Mom. Roasted sprouts are fantastic. So that’s why when I saw this idea for roasting cabbage I immediately added it to my to-do list. Brussels sprouts are often referred to as mini-cabbages, so using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make mustardy sauce and they are truly great!

Roasted Cabbage Wedges with Onion Cajun SauceI like to cut the cabbage into 1/2″ – 3/4″ thick slices. A consistent thickness means that the pieces cook evenly all the way across, versus if you cut them into wedges, where the thicker end won’t be as tender as the thinner one. That’s personal preference, and either way is fine. One advantage to cutting them into wedges is that they do have a different texture from one end to the other. Kinda of mixes things up.

Also try my slow cooker stuffed cabbage rolls.

Roasted Cabbage Wedges with Onion Cajun Sauce

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Cuisine: American
Servings: 4 servings

Ingredients

  • 1/2 medium green cabbage sliced or cut into wedges
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons shredded fresh onion
  • 1 tablespoon Cajun or Creole mustard such as Zatarain's
  • 1/2 teaspoon minced garlic

Instructions

  • Preheat oven to 425 F.
  • Place cabbage slices on a baking sheet with a Silpat mat or sprayed with non-stick spray.
  • Brush cabbage with oil and season with salt and pepper.
  • Place in oven and roast 20 minutes or until slightly softened and lightly charred.
  • Meanwhile, prepare the sauce by melting the butter in a small saucepan.
  • Whisk in the remaining ingredients and season with salt and pepper.
  • Remove roasted cabbage slices from the oven and serve drizzled with the sauce.

Maple Mustard Dipping Sauce

Do you always put ketchup on your fries? Or maybe mayonnaise? Well, try this great maple mustard dipping sauce for a change. It has the kick of yellow, Dijon and stone ground mustards, with the sweetness of real maple syrup.Maple Mustard Dipping Sauce

This sauce also makes for yummy chicken finger dipping!

Also try my Sriracha mustard sauce.

Maple Mustard Dipping Sauce

Prep Time5 mins
Total Time5 mins
Course: Sauce
Servings: 3 /4 cup

Ingredients

  • 1/4 cup prepared yellow mustard
  • 1/2 cup prepared stone ground mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons real maple syrup
  • 1/4 tablespoons rice wine vinegar

Instructions

  • Combine all ingredients.