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.
Also try my seriously-yummy French Connection dogs.
- 4 hot dogs
- 4 hot dog buns
- 8 ounces mushrooms fresh, sliced
- 4 slices Swiss cheese
- 1/4 cup sweet onion chopped
- pickled jalapeno to taste, diced
- 1/4 cup 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.