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Ingredients
Makes: 12 servings
Cook: 8 minutes
1 1⁄2 (16-ounce) packages Angus beef franks, Oscar Mayer Selects
1⁄2 cup Worcestershire sauce
1⁄4 cup Creole seasoning, Tony Chachere’s®
12 hoagie or hot dog buns
Assorted toppings (see below)
Assorted Toppings for Hot Dog Bar
• Shredded Cheddar cheese
• Sliced black olives
• Chopped roasted red bell peppers
• Coleslaw
• Pepperoncini peppers
• Dill pickle slices and spears
• Sliced tomatoes
• Chopped red, yellow, and green bell peppers
• Sliced and chopped red onions
• Pickle relish
Directions
In a shallow pan or baking dish, place hot dogs. Pour Worcestershire sauce over top, and sprinkle with Creole seasoning. Cover, and chill for at least 1 hour.
Spray grill rack with nonstick grilling spray. Preheat grill to medium-high heat (350° to 400°).
Remove hot dogs from marinade, discarding marinade. Grill hot dogs, turning occasionally, for 6 to 8 minutes. Serve on rolls or buns with desired condiments and toppings.
