Steps to Make Backstrap Beef Cut

Spiral-Cut Hotdogs

Recognised for its leanness, delicate flavour and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods.

Recipe Summary Spiral-Cut Hotdogs

Amp-up your cookout with spiral-cut hotdogs and an array of toppings that take your 'dog to new heights. Let your guests customize the toppings on their grilled 'dogs, and you'll have a cookout to remember.

Ingredients | Backstrap Beef Cut

1 (16 ounce) package Ball Park Franks

1 (8 count) package Ball Park Hot Dog Buns

1 (10 or 12 inch) wooden skewer

½ fresh pineapple, chopped

¼ cup sugar snap peas, chopped

4 tablespoons red onion, minced

¼ cup teriyaki mayo (equal parts teriyaki sauce and mayo)

Directions

Thread hotdog onto skewer completely. Holding paring knife at slight angle to one end of hotdog, cut through hotdog while turning skewer away from you.

Heat grill. Grill hotdogs until hot throughout. Serve in buns with toppings of your choice.

Buffalo Blue Dog: chopped celery, blue cheese crumbles, Buffalo sauce mayo (mayo + Buffalo sauce to taste)

Cowboy Dog: Prepared coleslaw, pickle slice, barbecue sauce, baked beans

Pepper and Onion Dog: Sliced bell peppers and onions, sautéed on low until very soft

California Dog: chopped avocado, diced tomatoes, diced onions, sliced jalalpeno, cilantro leaves, squeeze of lime juice, cotija or feta cheese crumbles.

All American: Ketchup. Mustard, onions, diced; pickle relish

Info | Backstrap Beef Cut

prep: 10 mins cook: 10 mins total: 20 mins Servings: 8 Yield: 8 servings

TAG : Spiral-Cut Hotdogs

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Images of Backstrap Beef Cut

Backstrap Beef Cut - Comprising only about a pound and a half of a 900lb steer, this cut, while delicious, is best served infrequently and only bought from your local butcher shop.