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  • 8 all-natural uncured beef franks, Wellshire Farms suggested
  • 8 brioche hot dog rolls
  • Mayonnaise and a little Historic Lynchburg Jalapeño Hot Sauce blend.
  • Broccoli micro-greens
  • 1 large heirloom (or vine-ripened) tomato
  1. Prepare the grill for direct grilling over high heat. A charcoal fire is preferred.
  2. Carefully score the hot dogs all over in a cross-hatch pattern, creating a hedgehog effect using 1/8 inch deep slices about 1/4 inch apart.
  3. Use a soft spatula to spread mayonnaise on the insides of the hot dog buns.
  4. Slice the tomatoes into thin wedges.
  5. Grill the hot dogs, rolling them occasionally to deeply brown them on all sides, about 10 minutes cooking time.
  6. Lightly brown the mayonnaise-coated sides of the hot dog buns on your warming rack, or in a cooler zone of the grill.
  7. To assemble, spread or drizzle a moderate amount of remoulade in the center/bottom of the buns.
  8. Add the grilled hot dogs, sliced tomato and micro-greens.

Historic Lynchburg Remoulade Sauce
Remoulade is a classic French sauce that found its second home in Louisiana. The Creole version is more colorful and fiery than the original, and is a wonderful accompaniment to seafood. It is also amazing with French fries, grilled asparagus, and just about anything else you can dip into it. It is also particularly delicious on our Hedgehog Dog recipe.

  • 2 Cloves Garlic, roughly chopped
  • 30 salt-brined capers
  • 2/3 cup good quality mayonnaise
  • 1/4 cup Creole mustard (or spicy brown mustard)
  • 2 teaspoons Historic Lynchburg Whiskey Bay Seasoning
  • 2 teaspoons freshly-squeezed lemon juice
  • 1 teaspoon Historic Lynchburg Jalapeño Hot Sauce or more to taste.
  • 2 teaspoons extra virgin olive oil
Combine all ingredients in the bowl of a food processor. Process until nearly smooth.

Enjoy! Ron Appetit

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An easy favorite with a sauce that takes this dawg to the next level.

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