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MAXUM · 08-08-2010, 12:24 AM

I've discovered that sour cream is a great alternative for most things you'd put mayo on. Of course it must be fully leaded.

Hot dogs by far are extremely difficult to screw up, the usual toppings just get to boring, plus ketchup on a dog is a wee bit nasty to my taste buds.

So some of my favorite hot dog toppings,

fresh cucumber wedgies and diced fresh tomato with a little bit of chipolte ranch dressing

butter toasted roll with a huge heap of cole slaw (drained or the roll gets soggy)

home fries, preferably cooked with garlic with a little bit of cheese

Chicken, there is one way in particular that is outstanding, it's a regular on my grill on the boat and is really easy to make. Take chicken breasts slice into nice thick strips throw them in a zip lock bag and marinate them in Ken's Northern Italian with basil and ramano salad dressing. Don't skimp on the dressing. Let sit for at least 24 hours, then throw them on the BBQ. You will never have anything that is quite so good.

That salad dressing is what I use when I cook up my fresh caught salmon, that's another easy one to prepare. Clean and gut the fish, whap the head, tail and fins off. Throw on the grill with medium heat, after a few minutes turn the fish over and the skin will just peel right off, dose with salad dressing, flip and repeat till the fish is fully cooked. Serve with rice pilaf, and I don't hesitate to throw a little bit of that salad dressing in there too. This also works great on Rainbow Trout and Lake Trout.

For any hunters out there... this requires that you are able to get a deer and butcher it yourself. You also need a vacuum sealer which to me is essential to properly freeze your meat and keep it good and fresh. When I butcher my deer, all the steaks, steak tips, even the tenderloins get put into a vacuum sealer bag and we add a few spoon fulls of mesquite marinade. Carefully place the bags upright in the freezer and let the meat and marinade freeze overnight. The following morning vacuum pack them. To prepare, pull out of the freezer, allow to fully thaw out, this is essential for the meat to absorb all that flavor as it thaws. Cut the bag open and dump in a fry pan, cook to medium rare and enjoy. You'll have a problem sharing it's so good.

08-08-2010, 12:24 AM	#9
MAXUM Senior Member Join Date: Apr 2004 Location: Kuna ID Posts: 2,755 Thanks: 244 Thanked 1,942 Times in 802 Posts	I've discovered that sour cream is a great alternative for most things you'd put mayo on. Of course it must be fully leaded. Hot dogs by far are extremely difficult to screw up, the usual toppings just get to boring, plus ketchup on a dog is a wee bit nasty to my taste buds. So some of my favorite hot dog toppings, fresh cucumber wedgies and diced fresh tomato with a little bit of chipolte ranch dressing butter toasted roll with a huge heap of cole slaw (drained or the roll gets soggy) home fries, preferably cooked with garlic with a little bit of cheese Chicken, there is one way in particular that is outstanding, it's a regular on my grill on the boat and is really easy to make. Take chicken breasts slice into nice thick strips throw them in a zip lock bag and marinate them in Ken's Northern Italian with basil and ramano salad dressing. Don't skimp on the dressing. Let sit for at least 24 hours, then throw them on the BBQ. You will never have anything that is quite so good. That salad dressing is what I use when I cook up my fresh caught salmon, that's another easy one to prepare. Clean and gut the fish, whap the head, tail and fins off. Throw on the grill with medium heat, after a few minutes turn the fish over and the skin will just peel right off, dose with salad dressing, flip and repeat till the fish is fully cooked. Serve with rice pilaf, and I don't hesitate to throw a little bit of that salad dressing in there too. This also works great on Rainbow Trout and Lake Trout. For any hunters out there... this requires that you are able to get a deer and butcher it yourself. You also need a vacuum sealer which to me is essential to properly freeze your meat and keep it good and fresh. When I butcher my deer, all the steaks, steak tips, even the tenderloins get put into a vacuum sealer bag and we add a few spoon fulls of mesquite marinade. Carefully place the bags upright in the freezer and let the meat and marinade freeze overnight. The following morning vacuum pack them. To prepare, pull out of the freezer, allow to fully thaw out, this is essential for the meat to absorb all that flavor as it thaws. Cut the bag open and dump in a fry pan, cook to medium rare and enjoy. You'll have a problem sharing it's so good.