The Hot Dog Days of Summer

Harter House Meats told us that their Hot Dogs were the best.  Better than Oscar Meyer.  Better than Nathan's.  Even better than the ones at Busch Stadium!  "Sacrilege!" I screamed, and then, once I caught my breath, I demanded that they give me some immediate so we could put them to the test.  I also requested that they include some of their Iowa Thick-Cut Pork Chops to calm me down.  When they arrived, the first thing we noticed was how ENORMOUS these Hot Dogs were.  The circumference was astounding.  They were JUMBO dogs, skinless, and made of nothing, but beef.  That's right, no fillers, no preservatives, their was nothing artificial about these dogs.

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Jumbo

We prepped the grill with the usual, Royal Oak Lump, and then I rubbed the pork chops with the leftover Red Monkey Pomegranite Spice Rub.  Delicious.

Lined up and ready to go!

These Hot Dogs don't take long to cook.  I liked rotating them about 1/4 turn every 2-3 minutes.  The outside would char and get nice and bubbly.   The pork chops, because of their Thick cut, I like to grill for about 10 minutes per side, and then start slathering on the barbeque sauce on each side back and forth for about 4 minutes.

The Iowa Thick Cut Pork Chop

 This was an exercise in easy.  Just keep an eye on them so they don't burn.  Or if you like a burnt Hot Dog, don't.



These Hot Dogs were the definition of perfect.  We served them with Grey Poupon Mustard and Wickle's Relish, which you have to try.  This relish was out of this world!  Sweet and wonderful.

Loved the relish and I love the name.

Is there anything Harter House Meat's butchers don't do well?

Like they are smiling at you.