Summer is the time for outdoor cooking and grilling. Executive Chef Kendall James with Temple Hills Country Club shares three different takes on a regular hot dog to 'upgrade' your next summer cookout. So grab a local brew and invite your friends over!
*The Nashville Hot Frito-Pie Beef Dog
-All-beef hotdog deep fried & tossed in Nashville hot seasoning
-Topped with Frito chips, chili, white, queso, sour cream, red onion, diced tomatoes and jalapenos
-Paired with a local East Nashville Brew works Miro miel Honey blonde ale
*Creole Alligator Roll
-Blended alligator and beef smoked sausage
-Topped with a tasso & lobster white bean chili, peppers & onions and smoked cheddar cheese
-Paired with a local Yazoo Calla IPA
* Southwestern Buffalo Chicken Pickler Brat
-Green chili & chicken buffalo brat
-topped with jalapeno pimento cheese, fried onions & peppers, pickled red onions, warm queso, cotija cheese and candied cherry wood bacon
-Paired with a local Tailgate brewing company lime lager
