Moore’s BBQ Hot Dog and More for Your Summer Cookout
In the south, we like to grill all year long, but the summer is a special time. There’s just something about grilling hamburgers and hotdogs with a cold beverage in your hand on a hot summer day. Nothing beats it.
With the sunny weather, kids playing in the sprinkler and a delicious meal on the grill, everyone’s happy. Try the recipes below for your upcoming summer cookout!
4 hot dog buns
2 tsp. butter
4 hot dogs
4 tbsp. Moore’s Honey BBQ Sauce
Chow Chow (optional – see recipe below)
1. Lightly butter inside of hotdog buns and place in oven or toaster until toasted to your liking. Set aside.
2. Grill the hotdogs.
3. Put hot dog in toasted hotdog bun, top with Moore’s Honey BBQ Sauce and chow-chow. Enjoy!
1 head of cabbage, shredded
1/2 cup onions, chopped
2 tbsp. salt
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
1. Combine chopped cabbage and onion and sprinkle with salt. Put in the refrigerator for 4 to 6 hours. Drain well.
2. Combine remaining ingredients in large pot and simmer for 10 minutes.
3. Add vegetables to simmered mixture and simmer another 10 minutes. Bring to a boil.
4. Then pack mixture, while boiling hot, into mason jars, leaving only a 1/8 inch at the top.
5. Place lids and rings on jars and tighten.
6. Wait for chow-chow to cool about 30 minutes.
1 lb. ground bison (or extra lean ground beef)
2 tbsp. Moore's Buffalo Wing Sauce (or more, to taste) **
1 avocado quartered, peeled & sliced
4 tbsp. chunky blue cheese dressing **
4 hamburger buns
4 stalks celery cut into sticks
Salt & pepper to taste
1. Mix ground meat with Moore's Buffalo Wing Sauce. Separate into 4 ¼ lb. patties.
2. Cook or grill over medium high heat, 3-5 minutes per side until desired level of doneness is achieved.
3. While burgers are cooking, spread blue cheese dressing on hamburger buns.
4. Distribute avocado slices evenly between buns.
5. Place burgers on buns, add salt & pepper to taste and serve hot with celery sticks on the side.
5. Use New Moore’s Blue Cheese Buffalo Sauce instead of Moore’s Buffalo Wing Sauce and Blue Cheese dressing
1/2 lb. sausage crumbled and cooked
1/2 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil (or other vegetable oil)
1 31-oz can of pork and beans
1/2 cup Moore's Honey BBQ Wing Sauce
1/4 cup catsup
1/2 tablespoon yellow mustard
1/2 tablespoon Worcestershire sauce
1/2 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper, optional
1/2 cup dark brown sugar
1. Combine all ingredients in a container with a tight lid.
2. Cook on a stove top until boiling hot.
3. Or cook in a fire-safe baking dish on an open campfire!