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All American Grilled Burger Dog
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Red River Ranch Original: https://www.kentrollins.com/shop-1 Large Spatula: https://amzn.to/2vW7wSW Cowboy Apron: https://www.kentrollins.com/shop-1 For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/all-american-grilled-burger-dog/ ====================== Check out our BEST SELLING cookbook, A Taste of Cowboy. Get your signed copy here: https://www.kentrollins.com/shop-1 Also available at bookstores nationwide, and Amazon http://amzn.to/2uBl4EM
View Video Transcript
0:00
Grilling season is here, it is
0:02
And you can't be making up your mind what you want to fix, you don't know. You're torn between a hot dog and a hamburger
0:07
I got you fixed because we're doing the All-American Burger Dog the cowboy way
0:12
Come on, I've got to fire hot. Hey, thank you all for stopping by the river today and whoo, it is a pretty day
0:28
is clear skies the good lord blessed us not long ago in the last week we got five inches of rain
0:34
no one nearly built a boat and come down here because we ain't had rain in such a long time
0:38
and guess what is happening memorial day is coming up the official start to grilling season
0:44
you gotta be grilling and chilling that's what it's all about grilling and chilling don't you
0:48
like that shun no you could grill a burger or you could grill a dog you just don't really know what
0:53
what you're gonna do? Well, hey, I have got you fixed up. Remember what I told you
0:58
The All-American Cowboy Burger Dog. What? It is the best thing ever, folks
1:05
It is something that'll please the most finicky person in your crowd
1:08
Short or tall, it don't make no difference. This will cover them all, and that rhymed
1:13
How you like that, Shan? And we wanna welcome all you new viewers that are new to our channel
1:18
and we just appreciate you being part of our family, but if you wanna keep remaining family
1:22
guess what you gotta do? You gotta subscribe to the channel because we don't want you to miss out on anything that we do
1:29
whether it be grilling, Dutch oven cooking, cast iron care, we got you covered
1:33
Everything you need to know will be listed below in the little description, so we are ready to go
1:38
Now you need to start off with some good hamburger meat, and I ain't wanting you to be getting none of that 90-10
1:43
I like for you to get at least 80-20, so we got us some fat content in there to mix well
1:49
which is going to make this burger even more juicier than it was. And I'm using certified Angus beef today and for all you people that think we might want to skimp on the beef ain't gonna happen
2:00
These are half a pound of piece First of all when you're buying beef and you go up there to the butcher's counter
2:06
Tell him you want something that is 80 20 if you ain't got some certified Angus beef
2:10
Be looking for something else But make sure it's got a good color to it and make sure it is not
2:16
outdated because a lot of times they'll slide something out there especially when it gets close to grilling time that is nearly out of date so check the date
2:24
on the package now as I told you look here that is good beef and that is what
2:31
do you call a half a pound that is eight ounces of pure beef so you need to have
2:38
you some of this stuff that I really hate to use especially when it's out in the wind because y'all know what's happened y'all have seen it before and it just happens i don't
2:48
know why it happens but every time you get it out every time you get it out the wind gets up to at
2:54
least 65 so we're gonna tear us off a great big piece i hope y'all can hear folks because this is
3:02
not as funny as it appears to be for me can somebody give me the phone number who made this that it don work in the wind There we go There another one bit of bullet it has
3:21
Do you want me to help? When all else fails folk, you do it this method here
3:30
You take your half a pound of burger beef. Burger beef? you put it in here and we got to get this to the exact size we want it but thin enough that it is
3:41
going to do us some good and the big's checking out the plastic wrap one husband controller rolling
3:48
pin i want you to roll this out that it's going to be big enough to fit this here dog but what
3:55
good hot dogs now folks shan got me on these nathans long time back and i really do like a
4:02
Nathan's they are some of the best hot dog I ever eat I used to eat them things that was made out of
4:07
lips tongue soles of shoes everything in the world and whoo they was bad but get you a good one and
4:13
make sure see this right here bun length you don't want none of them little midgets you want you some
4:19
big ones we got our hamburger meat rolled out and we have grilled our little Nathan's hot dogs till
4:24
they got some color on them beforehand make sure that you get them to your desired color
4:29
Shan, she likes hers charred up and nearly burnt. So we're going to season first
4:36
Make sure you get plenty of that love. So we got her seasoned, and you want to make sure now you got plenty of room in there
4:43
that everybody's going to be wrapped over. That's how you know how big to roll this thing out
4:47
But you all know me, folks. I have roasted me some green chilies I have and got them ready
4:53
So they go in there first, and I ain't taking the seeds out of them. I'm leaving them just like that
4:59
Now I'm going to turn this around to where it's long ways, and I'm going to practice my sushi rolling skills
5:04
Make sure he's right there in the middle. Roll it over, tuck tight, and just go to mashing
5:10
Pull this out, roll again, pull it out, roll again. Same thing until you get to the end
5:18
Then just make sure it's all uniform by mashing it. You can crimp them ends a little right there, but then you just pull it back out here
5:26
make sure that everybody is sealed up really nice, and you can see it is all the way around
5:32
What comes next? A little seasoning. Now let me get the other one fixed
5:38
because we've got to have one for me and the beagle, and I'm going to share it with Shand, so let me get this done
5:43
I'll see you at the fire. Told you I'd get here to the fire
5:49
Now we have got us a good, hot fire, hardwood lump mesquite
5:54
plus some mixed-in mesquite down here from the river. Greased, cleaned, cleaned, and greased again
6:00
Make sure that that thing is hot. If you can hold your hand there for more than five seconds
6:05
it ain't hot enough. Make sure your grill is a smooth surface, because when you try to roll these things around
6:11
or pick them up, if it's not, you'll end up tearing up some meat. Folks let me tell you when you start these things out as you begin to see it brown
6:27
then we're going to roll over. That way you'll know. Now you need to know, you need to have
6:32
an apparatus big enough to pick these up with or roll them over. Now we've been on about maybe
6:37
three minutes. Now you always be hearing this debate that you can't flip it till it's ready
6:41
or you can't be rolling it over because you do it too much. Folks, on burger grilling, you can look at it anytime you want to
6:48
as long as you ain't mashing down with that spatula and just mashing all the juice out of it
6:53
So let's go ahead and roll him. I'll tell you what we're going to do when we get ready. We're going to roll them together where them sides can get done also
7:11
guitar solo
7:41
Oh, oh, oh, oh, oh, oh, oh. See, this is a done deal
8:07
This dog will hunt, and this bird will hunt. Now, when you mash on that right now, what juices might be running out of there if there was any
8:15
See them right here coming out this crack? Clear as they can be, and it is hot
8:19
While we was waiting on them burgers to get done, I went to the store I did and bought me some of them hoagie buns
8:25
Can't be them little hot dog buns. You've got to buy some hoagie buns. I done smeared me some butter on there
8:30
We're going to put them right over there. Give them a little toasting. It will not take long on this fire, I promise
8:36
well we have done grated some of my favorite kind of cheese which is pepper jack we're going to put
8:45
on there and let it sit right over here see if it'll go to melting just a little and that bun is
8:50
hot and you can use whatever cheese you be a choosing cheddar pepper jack mozzarella i don't
9:01
care what you put on there but make sure you got some cheese on it we're going to let these go just
9:05
It's a tad bit longer. Then we're going to let them meet their participants that are going to lay up on them sweet, cheesy, covered, toasted buns
9:13
And that is an all-American cowboy Kent Rollins burger dough. Got a nice ring to it, don't it
9:19
Excuse me there, Beagle Dog. Well, there you have it. Our little cheese has begun to melt You just pick one of these up and lay it right there on it and look ain it just the perfect fit now that why i telling you you can be using them little scrawny buns because
9:38
this ain't gonna work now you can dress this up with onions pickles tomatoes whatever you want
9:45
put on it me i like it just like it is i just like to take one of these slap her there on top
9:52
and just for y'all today, instead of biting right in the center
10:00
we are gonna, looky there, ooh la la, that's what I am after
10:07
and I am finna have me a bite. No, I'm not as hot
10:15
Mm. Come here. I need you to check this for me how many how many tail wags oh oh it's pretty hot today folks the tail wagon machine ain't working
10:32
well but I will that's what you call the all-american burger dog shuffle and who is it some of that
10:40
good let me chew this up this is the best of three worlds that have combined the beef which
10:47
is grilled to perfection there just like I like it. The good Nathan's hot dog that just jumped in
10:52
there to get some flavor and what else? The hatch green chili. But folks when you're able to season
10:57
that beef from the inside out to where everybody's got some of it that's just an added plus itself
11:03
But it's sort of like a southwest all-American going to the carnival hot dog hamburger combination
11:09
It is some of that good. And you can tell by as big as they are you can nearly get four servings
11:15
out of there for normal people, but for me and the big, you're probably just going to get two
11:19
Pardon me, I'm going to have one more bite. All-American classic cowboy burger dog. Don't get
11:25
no better than that. We hope you enjoyed today's little episode, because me and the big and Shan
11:29
sure did. I tip my hat to our servicemen and women and all our veterans for keeping that old
11:34
flag flying here in camp. We salute you every day for the things that y'all have done to keep this
11:39
old country free god bless you each and every one now as for you folks don't forget to hit the
11:45
subscribe the like and the share and still some of your neighbors is reporting back to me telling
11:51
me you ain't sharing the food and the videos and we have some folks gathering around now that are
11:56
starting watch parties well everybody gets together and you share food all the way in your community
12:01
my mother would be touched by that and me and shan are too because that's what we're after and god
12:06
God bless you each and every one for watching and we hope you have a great day above the grass
12:10
and I'll see you down the All-American Cowboy Kent Rowling's Burger Dog Classic
12:16
You got sound? Uh huh. You got good sound. Cause we finna come to you live and in color
12:22
This ain't make believe, okay? Okay. So, now let's talk about what we're gonna fill that dog with
12:30
You all two? Because everything's... Why don't we just do it? Okay
12:33
Shan says, why don't we just do it? So let's do it
12:38
Let's do it! Let's do it! So
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