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PrintPrep Time
5 mins
Grill Time
5 mins
Total Time
10 mins
Categories
Ingredients
Servings
1
Hotdogs (or Chorizo Sausages)
1
oz
Pulled Mexican Carnitas
1
Split Top Hotdog Buns
1.667
fl oz
Nacho Cheese Sauce
1.667
oz
Pico de Gallo (or preferred salsa)
0.333
Fresh Jalapeno Pepper, sliced
0.1667
Red Pepper, Sliced Julienne Thin
0.1667
White Onion, Sliced Julienne Thin
0.333
tbsp
Canola Oil
0.1667
tbsp
B Xtreme Fajita Dust (or preferred dry rub)
0.1667
Bag Doritos
Directions
Step 1
Get your Tribal Fire Grill, www.grillin360.com, going with a hot chimney of B&B Charcoal and some chunks of mesquite wood for extra southwest flavor! Once fuel is in the fuel basket and the grill is burning hot, clean the surface of the flat top with a little oil and a paper towel. Wiping around the complete surface to remove and ash and any residue before cooking.
Step 2
Place GrillGrate Swing Arm direct over fire center grate, elevated to control the desired medium / high heat. Place hotdogs on hot GrillGrate Swing Arm, rotating hotdogs constantly to cook evenly. Toast your hotdog buns on the GrillGrate as well. Reserve warm for service.
Step 3
Place jalapenos, red pepper, and onions in a small mixing bowl. Toss with 1 tablespoon of canola oil and dry rub seasoning. Grill peppers and onions on Tribal Fire Grill flattop, being sure to turn and cook vegetables evenly with a spatula or tongs. Cook until just tender and onion cooked through opaque. Remove and reserve cooked peppers and onions for service.
Step 4
Place Nacho Cheese in a small saucepot and place on Tribal fire Grill flattop, stirring occasionally until hot. Move to elevated swing arm to remove from heat if too hot on the flat top. Reserve hot for service.
Step 5
With a tablespoon of canola oil on the hot flat top, spread on the surface, and add the pulled Carnitas until heated through, turning with tongs. Reserve warm for service.
Step 6