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Firecrackers Recipe

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This recipe for Firecrackers, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Hotdogs
Ground round
Hot dog buns
Garlic Salt
Pepper
Russian dressing
Barbecue sauce

Directions:
Directions:

Take the number of hotdogs that you wish to serve. For the sake of this recipe, letís assume that you wish to serve six. Divide 1 Ĺ pound very lean ground round into six balls, each about 1/4 pound.
Shape the hamburger into oval-shaped portions that you will eventually be able to wrap around the hotdog. When you have the hamburger portions laid out on waxed paper, it is time to season them. The original recipe calls for salt and pepper and Russian dressing to be spread on the inside. I like to season the burger with garlic salt or onion salt, then spread on, which will be the inside, barbecue sauce such as Heinz Thick & Rich, or Kraft Hickory Smoked Barbecue Sauce. You can even include cheese strips if you wish.
After seasoned, wrap the hamburger around the hot dog and either barbecue or broil in the oven over a medium heat. The one problem with this thing you have created is to cook it all the way through. Therefore a medium heat is necessary to make sure the insides are cooked before the outside gets too black. They are very much worth the effort to get them right. Eat these delectable torpedoes on a hotdog bun dressing the bun as you would for any respectable hotdog.

Number Of Servings:
Number Of Servings:
Depends

 

 

 

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