I’m borderline addicted to food trucks. Which also means I love watching Eat Street, the show about food trucks that airs on the Cooking Channel. Host James Cunningham travels around North America visiting all of the great trucks. What a dream job that would be. An episode aired the other day on Dougie Doug, a truck in Vancouver. Every hot dog on the menu looked absolutely scrumptious, so I decided to make a few of them here at home. I started with the delicious Derby Dog. Topped with Swiss, grilled mushrooms, onion, jalapeno and BBQ sauce, this is one mighty fine dog.
A great dog needs a great bun, so I’ve ditched the grocery store offerings and have been ordering fresh buns from our local bakery, Taylor’s Bakery. The buns are so fantastic. Soft, tasty, with a wonderful bread aroma. They barely cost more than the ones in the store that just can’t even compare at all in quality or flavor.
Slicing your hot dogs before cooking helps ensure that the toppings don’t slide off. And that’s a good thing!
Also try my seriously-yummy French Connection dogs.
- 4 hot dogs
- 4 hot dog buns
- 8 ounces mushrooms fresh, sliced
- 4 slices Swiss cheese
- ¼ cup sweet onion chopped
- pickled jalapeno to taste, diced
- ¼ cup your favorite BBQ sauce
- Cook dogs as desired. Since you’re going to also grill the mushrooms, might as well grill the dogs too!
- Warm buns.
- Grill mushrooms until starting to get tender.
- Serve dogs on buns. Top with mushrooms and cheese. Place under the broiler for a few minutes until the cheese melts.
- Add onion, jalapeno and BBQ sauce.
Nutritional values are approximate.