Chef Patrick Stark is raising money with his Mohawk Militia Charity to purchase land in Dallas to build greenhouses for veterans to work in. He visits Good Day to make a gourmet hot dog with smoked peach, watermelon, pico, bacon, feta cheese and chipotle BBQ mayo.
Smokin Delta Dog
Hot Dog Bun or Baguette Bread, Oiled or Buttered, Grilled or Toasted 2 each
Rudolphs Foot Long Hot Dog, Grilled 2 each
Smoked Peach & Watermelon Pico (recipe below) 1 cup
Smoked Bacon, cooked, crisp 4 pc
Brazos Valley Feta 1/4 cup
Chipotle BBQ Mayo (recipe below) 2-4 oz
Ingredients to Grow at Home:
tomatoes, onions/chives, basil, jalepenos, garlic, watermelon, peaches.
Gather all your equipment, ingredients, and plates. Turn on your Grill to get hot and your oven if cooking bacon in oven. Make Pico and reserve. Make Chipotle-BBQ Sauce and reserve. Crisp bacon in saute pan or bake in oven till crispy. Toast or Grill Bread. Grill Hot Dog.
Assemble by placing hot dog in bun. Place a piece of bacon on each side of hot dog. Drizzle BBQ sauce over hot dog. Top with peach pico and then Feta. Cover with plastic wrap and cold smoke.
Sm-Med. Diced seedless watermelon 1 1/4c
Sm-Med. Diced peaches, ripe 1/2 c
Jalapeño, seeded and minced 1/2 ea
Diced Red Onion/Chives 1/8 c
Chopped Basil 2 Tbsp
Lime, juiced 1 ea
Salt, or more to taste 1/4 tsp
In a large bowl, combine watermelon, peaches, jalapeño, onion/chive, basil, lime juice and salt,to taste.
Season to taste. Wrap, label, date. Store where it belongs.
Chipotle BBQ Cream Sauce
Chipotle Powder 1 Tbsp
Garlic Powder 2 tsp
Sour Cream 3/4 cup
BBQ Sauce, your fav 1/4 cup
Mayo 1/2 cup
Lime juice 1/6 cup
Salt 1/2 tsp/TT
In a large mixing bowl combine and whisk tilll incorporated. Season salt to taste. Place into a squirt bottle & zip lock bag with the tip cut and reserve.