Grilled Chili Dog Charcuterie Board
Take a charcuterie board and give it a family-friendly 4th of July spin! This board is laden with a variety of hot dogs and franks, chili to meet most appetities and lots of interesting toppings picked up at Safeway to ensure that every diner makes their own perfect creation.
Cookwares: Large cutting board, small
Equipment
- Large cutting board
- Small cutting board
- Knife
- Griddle
- Spatula
- toothpicks
- bamboo skewer
- Serving bowls
- saucepans
- serving spoons and forks
Ingredients
- 1 pack Signature Select Hot Dog Buns
- 1 pack Signature Select Uncured Jumbo Beef Franks
- 1 rack Brioche Hot Dog Buns
- 1 pack Signature Select Hickory Smoked Bacon
- 1 pack Signature Select Beef Snack N Smokies
- 1 pack Hot dogs
- 16 ounces Signature Cafe Steakhouse Chili
- 1 can Signature Select Chili without Beans
- 1 can Signature Select Baked Beans
- 1 cup Lucerne Farms Shredded Pepper Jack Cheese
- 1 cup Lucerne Farms Rustic Cut Mild Cheddar Cheese
- 1 cup Lucerne Farms Sour Cream
- 1 packet Signature Select Ranch Seasoning Mix
- Queso & Pico Dip Duo from the produce section
- 3 Green onions
- 1 Avocado
- 1 cup Signature Select Zesty Dill Pickle Slicers
- 1 cup Signature Select Bread and Butter Pickle Chips
- 1 cup Signature Select Sweet Pickle Relish
- 1 cup Pepperoncini
- 1 bottle Signature Select Horseradish Mustard
- 1 bottle Signature Select Jalapeno Mustard
- 1 bottle Signature Select Tomato Ketchup
- 1 cup Signature Select Hot and Spicy Pork Rinds
- 1 cup Corn chips like Fritos
- 1 cup Onion flavored chips like Funyuns
Instructions
- Preheat griddle to medium high heat.
- On a cutting board, prepare hot dogs. Thread four hot dogs on bamboo skewers and use paring knife to carefully cut in a spiral around the stick to score each hot dog, holding the knife at a 45* angle. Then remove the skewers. Wrap each of the remaining hot dogs with a slice of bacon, securing ends with toothpicks. Leave the beef franks and the snack dogs as-is.
- Place chili dog toppings in small bowls to arrange on charcuterie board. Cut the avocado into slices and finely chop the green onion. Mix the ranch seasoning packet into the sour cream.
- Gently warm the chilis, beans and queso in saucepans. Pour each into serving bowls.
- Grill the beef franks, hot dogs and snack dogs on the hot griddle until golden brown and heated through. Turn the bacon-wrapped dogs frequently to cook the bacon. Place hot dogs on a plate and tent with foil.
- Toast the buns on the hot griddle.
- Arrange the variety of toppings around the perimeter of the big cutting board. Add the toasted buns and griddled hot dogs to the board.
- Serve the grilled chili dog charcuterie board with spoons and serving utensils so each guest can build their own creation.