I love technology.
And I love when it can teach me a thing or two about grilling (which is my weakest link when it comes to cooking…)
So, please join me tomorrow (April 5) at NOON CST for a 30 minute FREE virtual cooking class called Firing Up The Grill.
What: Firing Up the Grill: New Recipes, Flavors and Ingredients to Kick-Start BBQ Season. The class is part of the Cooking Connections series on The Motherhood. You can check out great easy grilling recipes ahead of time on recipe website Ready Set Eat.
Where: The chat will take place on TheMotherhood – click the link and it will take you to the virtual class.
About the class: Join celebrity chef George Duran, via live video feed from his own backyard, as he shares top grilling techniques and flavor twists on old favorites.
And there is a Giveaway for (2) summer grilling gift baskets.
Here’s how to enter. Each entry is a separate chance to win the gift basket.
1. Post your own idea for a hot dog or hamburger recipe in the Motherhood text chat. You have to use one of the following ingredients in your recipe: Hebrew National, Ro*Tel, Hunt’s Ketchup, Hunt’s Canned Tomatoes, Gulden’s Mustard or Wolf Chili. (You can see my recipe below.)
2. Go to ReadySetEat.com and pick a recipe you’d like to try the next time you grill. Then post that recipe name on the Motherhood text chat.
Kansas City BBQ Dog
Ingredients
1 16 oz. can of black beans, drained and rinsed
1 16 oz. can of red or kidney beans, drained and rinsed
1 28 oz. can of baked beans with brown sugar
6 slices of bacon, diced
1 medium onion, diced
3/4 cup ketchup
3/4 cup brown sugar
1 tablespoon Worcestershire Sauce
1 cup sharp, cheddar cheese, shredded
1 package of Hebrew National Hot Dogs
1 bottle of BBQ Sauce – my favorite is from Cowtown BBQ Sauce
Hot Dog Buns
Garnish – dill pickles, chopped onion, cheese, etc.
Ketchup and Mustard
Directions
1. Preheat oven to 325 degrees.
2. In a large bowl, combine the first three ingredients.
3. Then is a large frying pan, saute diced bacon and onion together over medium heat until onions are tender. Drain any excess grease. Add to bean mixture.
4. Stir in all remaining ingredients.
5. Bake in 3-Quart Casserole dish for two hours. Stirring every 30 minutes.
6. After baked beans are done, allow them to stay in oven on warm. And start your grill or charcoal.
7. Once the coals reach a medium-high heat, place Hebrew National hot dogs on the grill and baste with Cowtown BBQ Sauce (or other bbq sauce). Turn frequently.
8. Serve on hot dog bun with 1/2 cup of baked bean mixture and condiments of choice.
The class is sponsored by ReadySetEat.com and ConAgra Foods, and it is hosted by TheMotherhood. I’ll be there with nine other bloggers to co-host the class, and I hope you’ll join us:
Amy – Cajun Inspired Living
Caryn – Rockin’ Mama
Faith – An Edible Mosaic
Jennifer – Mom Spotted
Kate – Stolen Moments Cooking
Lisa – Life with Lisa
Monet – Anecdotes and Apple Cores
Vanessa – The Sew*er, The Caker, The Copycat-Maker
Victoria – Veep Veep
