While I was feeding Poppy her lunch yesterday I heard something on the radio that stopped me dead in my tracks….”HAPPY NATIONAL HOT DOG DAY” Whaaaaat?!! How did I not know it was national hot dog day?! Lucky for me being the wonderful wife that I am, I had bought Kegan the most amazing book on hot dogs for fathers day. I quickly flipped through the book for inspiration and before I knew it the “wiener and bean dog” was born!

• plain and simple, nothing fancy hot dogs
• classic white buns
• baked beans in tomato sauce
• bbq sauce, see recipe below
• shredded cheddar cheese

BBQ SAUCE

• 1 cup water
• 1/2 cup ketchup
• 1 tbsp white vinegar
• 1 tsp liquid smoke ( if you don’t like a smokey sauce skip this step )
• 1 tsp molasses
• 1/2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 cup white onion, minced
• 1  clove of garlic, minced
• 1 tsp brown sugar
• 1/2 tsp cumin
• 3/4 tsp smoked paprika
• pinch of chipotle chili powder
• pepper to taste

Toss all of the above into a medium pot and simmer over medium heat for 40-45 minutes, stirring frequently until thickened. BBQ sauce can be refrigerated for up to a week.

ASSEMBLY

in your skillet over med-high heat add a small knob of butter and cook the hot dogs for about 3 minutes, turning so they brown on all sides. Toast the buns. On the toasted bun sprinkle some cheese, add the dog, top with baked beans and bbq sauce. Enjoy!