Author: Kristen Psica

  • Ali Tila’s Pita Bread

    Ali Tila’s Pita Bread

     

    Ali Tila’s Handmade Pita Bread

    Yields 8 pieces of pita bread

    • Coyote Hybrid Multi-Fuel Oven
    • 1 1/4 cups 285 ml warm water
    • 1 tbsp 15 g instant yeast
    • 1/2 tbsp 8 g sugar
    • 1 extra large egg
    • 1/8 cup 30 ml olive oil
    • 3/4 cups 165 ml unsweetened plain yogurt
    • 4 3/4-5 cups 1070 g All-purpose flour plus more for kneading
    • 1/2 tsp baking powder
    • 1/2 tbsp 7 g salt
    1. In the mixing bowl of a stand mixer, combine the warm water, instant yeast and sugar. Stir with a whisk until it’s combined.

    2. Let it stand until a thick raft forms on top, about 10-15 minutes.

    3. In a separate bowl, beat the egg, olive oil and yogurt until well combined.

    4. Add this to the water/yeast mixture.

    5. Add flour, baking powder, and salt to the mixture and knead on low speed with the dough hook attachment for 10 minutes.

    6. Stop the mixer and scrape down the sides of the bowl, releasing the dough from the sides.

    7. Continue mixing it on low speed until the dough completely pulls away from the sides of the bowl, about 5 more minutes. The dough should be smooth, soft and slightly sticky.

    8. Remove the bowl from the mixer and scrape down the sides of the bowl releasing the dough.

    9. Cover it and let it stand in a warm spot in the kitchen until it doubles in volume, about one hour.

    10. Turn out the dough on a very lightly floured work surface. Gently deflate the dough by punching it down.

    11. Scale it into 3 – 4 ounce portions. Round the portions into balls and space them two inches apart on a sheet pan lightly dusted with flour.

    12. Cover it loosely with a towel or plastic wrap. Let it stand in a warm spot for about 15-20 minutes or until the balls are puffy and tender when poked with a finger.

    13. Roll the balls into 8 to 9-inch ovals.

    14. Lightly dust them with flour to prevent the rounds from sticking to each other.

    15. Preheat your grill to high and allow to preheat at least 10 minutes. This can also be cooked in a cast iron skillet in a 500-degree oven.

    16. Lightly spray raw bread with oil and place them on the preheated grill.

    17. Once the rounds brown and puff, turn them over, about 45 seconds.

    18. Continue cooking them for an additional 45 seconds. Stack them on top of each other to prevent the rounds from drying out.

    Experience the delight of homemade pita bread with Ali’s Pita Bread recipe. This easy-to-follow guide yields seven perfectly soft and fluffy pita breads, ideal for grilling or baking. With a rich blend of yogurt, olive oil, and a hint of sweetness from sugar, these pita rounds puff up beautifully on the grill, delivering a golden-brown crust with a tender interior. Perfect for sandwiches, dips, or enjoying warm straight off the grill, this recipe brings a taste of Mediterranean comfort to your kitchen.

  • Jet Tila’s Mediterranean Kefta Kabobs

    Jet Tila’s Mediterranean Kefta Kabobs

     

    Jet Tila’s Meditteranean Kefta Kabobs

    • 2 lbs. ground beef
    • 1 tbsp medium yellow onion (grated, drained in a strainer)
    • 5 cloves garlic (smashed)
    • 4 tbsp finely chopped parsley
    • 1 tsp ground sumac
    • 2 tbsp ground cumin
    • 1 tsp ground coriander
    • 1 tbsp paprika
    • 1/2 tsp ground cinnamon
    • 1 tsp Kosher salt
    • 1/4 tsp ground black pepper
    • 2 tbsp Extra virgin olive oil
    1. Soak the skewers in warm water, reserve.
    2. Smash the garlic, then mince finely, along with the parsley.

    3. If preparing by hand, grate the onion and press out the excess liquid.

    4. If using a food processor, rough chop the onion, then process to fine pieces. Scrape down the bowl and process again as needed. Transfer to a strainer or several layers of paper towels to remove excess liquid.

    5. Return to the processor, and add garlic, parsley, spices, salt, pepper, and olive oil. Process until well integrated.

    6. In a bowl large enough to mix, include the ground beef, onion, garlic and parsley mixture, all the spices, salt and pepper, and EVOO.

    7. With clean hands, gently mix the beef with the seasonings. It may start out crumbly, but it should come together like a loose ball of dough. Do not overmix, or the kefta will be tough.

    8. Divide into golf ball sized portions, approximately 2 ounces each.

    9. Lightly roll into a football shape, then flatten to approximately 1/2”.

    10. Pierce with the skewer, place in a container, cover and hold in the refrigerator for at least two hours, which allows the flavors to develop, like marinating.

    11. Grill on one side until well marked, about 2 minutes, flip and cook for another 2 minutes for medium (135 F internal temp) or desired doneness.

    *Makes a great appetizer in a smaller size.

    Jet Tila’s Mediterranean Kefta Kabobs are a flavorful and aromatic dish, perfect for grilling. Made with ground beef mixed with grated onion, garlic, parsley, and a blend of spices like cumin, coriander, sumac, and cinnamon, these kabobs are shaped into football-like portions and skewered. After resting in the fridge to let the flavors meld, they’re grilled to perfection, creating a deliciously seasoned, juicy bite. Whether served as an appetizer or main course, these kabobs are sure to impress with their bold Mediterranean flavors. Yields 18 two-ounce pieces.

  • Jet Tila’s Cooking with Coyote: Episode 4 Recap – Beef Birria & Birria Pizza

    Jet Tila’s Cooking with Coyote: Episode 4 Recap – Beef Birria & Birria Pizza

    In the fourth episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila takes outdoor cooking to new heights by combining the rich, authentic flavors of Mexican cuisine with the fun and creativity of fusion cooking. Jet guides us through the steps to create a mouthwatering Beef Birria, and then, in a delicious twist, uses the savory birria as a topping for a unique and flavorful Birria Pizza. With the help of his trusty Coyote Power Burner and Multi-Fuel Pizza Oven, Jet shows just how versatile outdoor cooking can be.

    The Heart of the Dish: Beef Birria

    Jet begins the episode by preparing a traditional Beef Birria, a dish that’s deeply rooted in Mexican culinary tradition. This slow-cooked, flavorful stew features tender beef that’s been simmered in a rich blend of chilies, spices, and aromatic herbs. Jet uses the Coyote Power Burner to achieve the perfect simmer, allowing the flavors to meld together and the beef to become irresistibly tender.

    Throughout the cooking process, Jet shares his expert tips on how to build layers of flavor, from toasting the chilies to seasoning the meat. The result is a birria that’s deeply savory, with just the right amount of spice, making it the perfect topping for the next dish on the menu—Birria Pizza.

    The Fusion Creation: Birria Pizza

    After mastering the Beef Birria, Jet takes things up a notch by transforming this traditional dish into something truly unique—a Birria Pizza. Using the Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven, Jet crafts a pizza that’s bursting with flavor and creativity.

    Jet starts by spreading a layer of birria on a freshly made pizza dough, then tops it with a blend of cheeses that melt beautifully under the intense heat of the pizza oven. The result is a crispy, golden crust with a topping that’s both savory and slightly spicy, offering a perfect balance of textures and flavors. The birria’s rich, slow-cooked beef pairs perfectly with the cheese, making this pizza a fusion masterpiece that’s sure to impress.

    Jet’s Tips for Authentic Mexican and Fusion Cuisine

    As always, Jet emphasizes that anything you cook indoors can be made even better in your outdoor kitchen. He shares his tips for getting the most out of your outdoor appliances, like using the Power Burner for slow-cooked dishes and the Multi-Fuel Pizza Oven to achieve that perfect pizza crust. Whether you’re looking to recreate traditional Mexican dishes or experiment with new fusion flavors, Jet’s advice will help you do it all in your own backyard.

    This episode of Cooking with Coyote is a testament to the versatility and creativity that outdoor cooking allows. By combining authentic Mexican flavors with the fun of pizza-making, Jet shows that your outdoor kitchen can be a place for both tradition and innovation.

    Recipe and Resources

    Coyote Outdoor Appliances Used

    For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more innovative recipes and tips from Jet Tila. With every episode, you’ll discover new ways to make the most of your outdoor kitchen!

  • Jet Tila’s Cooking with Coyote: Episode 3 Recap – Nashville Hot Chicken & Biscuits

    Jet Tila’s Cooking with Coyote: Episode 3 Recap – Nashville Hot Chicken & Biscuits

     

    In this sizzling episode of Jet Tila’s Cooking with Coyote, things get heated—literally and figuratively—as Jet faces off in the kitchen with his wife, Ali Tila. This dynamic duo takes Southern comfort food to the next level, combining Jet’s fiery Nashville Hot Chicken with Ali’s famously decadent Buttermilk Biscuits. If you’ve ever wanted to recreate that perfect blend of heat and buttery goodness in your own backyard, this episode is a must-watch.

    The Heat: Nashville Hot Chicken

    Jet draws inspiration from the rich history of Nashville hot chicken and even the intensity of the Netflix drama Baby Reindeer to craft a dangerously hot yet utterly delicious Nashville Hot Chicken. Jet begins by preparing a spicy oil loaded with cayenne and other spices to give the chicken that signature fiery kick. The chicken is then deep-fried to perfection on the Coyote Power Burner, ensuring a crispy exterior while keeping the inside juicy and tender.

    As always, Jet’s mantra, “Anything you cook indoors, you can make even better in your outdoor kitchen,” rings true. The Power Burner provides the perfect heat control for frying, allowing Jet to achieve that ideal golden-brown crust that makes Nashville hot chicken so irresistible. Once fried, the chicken is generously slathered in the spicy oil, creating a dish that’s as bold in flavor as it is in heat.

    The Comfort: Ali’s Buttermilk Biscuits

    While Jet is busy turning up the heat, Ali brings her baking prowess to the table with her Buttermilk Biscuits, which are nothing short of legendary. These biscuits are the epitome of Southern comfort—light, fluffy, and oh-so-buttery. Ali uses the Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven to bake the biscuits, taking advantage of the oven’s even heat distribution to get that perfect golden crust.

    The result is a biscuit that’s tender on the inside and slightly crispy on the outside, the perfect vehicle for soaking up all that spicy goodness from Jet’s hot chicken. Whether served on their own or as a base for the chicken, these biscuits are sure to steal the show.

    A Fiery Pairing: Come Back Sauce

    To cool things down just a bit, Jet whips up a classic Southern Come Back Sauce. This tangy, creamy sauce is the perfect companion to the fiery chicken and buttery biscuits, adding an extra layer of flavor that balances out the heat. Made with a blend of mayonnaise, ketchup, Worcestershire sauce, and spices, it’s the kind of sauce that you’ll want to put on everything.

    Jet & Ali’s Tips for Southern-Fried Success

    Throughout the episode, Jet and Ali share their expert tips and tricks for making Southern comfort food at home. From Jet’s advice on frying chicken to Ali’s baking secrets, you’ll learn everything you need to know to recreate these dishes in your own backyard. The Coyote Power Burner and Pizza Oven play a crucial role in bringing these recipes to life, showcasing the versatility and precision that makes outdoor cooking a breeze.

    This episode of Cooking with Coyote isn’t just about great food—it’s about bringing a little Southern hospitality to your outdoor kitchen with a side of competition and fun. Whether you’re a fan of heat or prefer something buttery and rich, this episode has something for everyone.

    Recipes and Resources

    Coyote Outdoor Appliances Used

    For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more exciting recipes and tips from Jet Tila. With each episode, you’ll be one step closer to mastering the art of outdoor cooking!

  • Jet Tila’s Cooking with Coyote: Episode 2 Recap – The Ultimate L.A. Bacon-Wrapped Street Dog

    Jet Tila’s Cooking with Coyote: Episode 2 Recap – The Ultimate L.A. Bacon-Wrapped Street Dog

    In the second episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila proves once again that anything you can cook indoors can be made even better outdoors. This time, Jet brings a taste of Los Angeles street food to your backyard by creating the iconic L.A. Bacon-Wrapped Street Dog. Along with this mouth-watering hot dog, Jet also whips up a batch of ooey-gooey cheese fries that are sure to make any outdoor cookout unforgettable.

    The Star of the Show: L.A. Bacon-Wrapped Street Dog

    Jet starts the episode by challenging all the cities that claim to have the best hot dogs. But in true L.A. fashion, he takes the competition to a whole new level by crafting the famous Bacon-Wrapped Street Dog, a staple of Los Angeles street food culture.

    Using the Coyote Flat Top (Plancha) Griddle Accessory placed on the Coyote Power Burner, Jet sizzles up some delicious Applegate Hotdogs wrapped in Applegate Bacon. The Plancha is perfect for achieving that perfect crisp on the bacon while ensuring the hotdog inside remains juicy and flavorful. The combination of smoky bacon and a perfectly grilled hot dog is nothing short of culinary magic.

    Jet then layers on all the classic street dog toppings: sautéed onions and peppers, a ketchup and mustard drizzle, and mayo. Each bite captures the essence of L.A. street food, bringing the bustling city right to your backyard.

    Side Dish: Ooey-Gooey Cheese Fries

    No street dog is complete without a side of indulgent fries, and Jet doesn’t disappoint. He takes thick, hand-cut potatoes and cooks them to crispy perfection, then elevates them to the next level by melting a mix of Applegate Monterey Jack and Cheddar Cheese over the top.

    Jet uses the Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven to melt the cheese, creating a gooey, rich topping that blankets the fries in deliciousness. The intense heat of the pizza oven gives the cheese a perfect melt while the potatoes remain crispy underneath. These cheese fries are the perfect accompaniment to the bacon-wrapped street dog, offering a comforting, cheesy contrast to the smoky, savory flavors of the hot dog.

    Jet’s Tips for Authentic Street Food at Home

    Throughout the episode, Jet shares his insider tips for creating authentic street vendor food in your own backyard. He emphasizes the importance of high-quality ingredients, like those from Applegate. He shows how the right equipment, like the Coyote Power Burner and Flat Top Griddle Accessory, can make all the difference in achieving that perfect street food flavor and texture.

    By the end of the episode, Jet has once again proven that outdoor cooking can easily rival—if not surpass—anything you make indoors. His Bacon-Wrapped Street Dog and Cheese Fries are the ultimate comfort foods, made even better by the fresh air and grill sizzle.

    Recipes and Resources

    Coyote Outdoor Appliances Used

    Ingredients Featured

    For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more mouth-watering recipes and expert tips from Jet Tila. Get ready to transform your backyard into the ultimate outdoor kitchen!

  • Jet Tila’s Flavorful Birria Pizza

    Jet Tila’s Flavorful Birria Pizza

    Chef Jet Tila’s Birria Pizza

    • Coyote Hybrid Multi-Fuel Oven
    • Ingredients
    • 3 lb beef chuck roast
    • 8 dried guajillo chile peppers
    • 3 dried pasilla chile peppers
    • 2-3 dried arbol chile peppers
    • 5 roma tomatoes (quartered (about 1.5lb))
    • 1 white onion (roughly chopped)
    • 1 head garlic (10-12 cloves)
    • 1 Tablespoon whole black peppercorns
    • 1 Tablespoon whole cumin seed (or 1 ½ teaspoon ground cumin)
    • 1 Tablespoon dried oregano
    • 1 Tablespoon dried thyme
    • ½ teaspoon whole coriander seeds (or ¼ tsp ground coriander)
    • 4 or 5 whole cloves
    • 1 teaspoon fresh minced ginger root
    • 1 inch piece Mexican cinnamon stick or ⅛ teaspoon ground cinnamon)
    • 2 tablespoon apple cider vinegar (or white)
    • 2 bay leaves
    • 1 tablespoons kosher salt
    • Chopped Cilantro
    • Chopped White onion
    • pizza dough
    • Semolina Flour
    • Oaxacan Cheese/ Mozzarella
    • Cotija
    • Sliced Radishes
    1. Make Chile Adobo Sauce: Add tomatoes and onion to a large stock pot over medium heat. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, then add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
    2. Blend Sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
    3. Add Meat and Simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.
    4. Remove meat and shred: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

    Pizza

    1. Stretch dough out, top with shredded meat and cheese, bake in the pizza oven, remove and finish with cilantro, onions, radishes, serve with consomme on the side

    Chef Jet Tila’s Birria Pizza is a fusion masterpiece that combines the rich, slow-cooked flavors of traditional Mexican Birria with the comforting appeal of pizza. The recipe starts with tender beef chuck roast simmered in a robust adobo sauce made from a blend of dried chiles, tomatoes, and spices. The succulent, shredded Birria meat is then piled onto pizza dough, topped with melty Oaxacan cheese, and baked to perfection in the Coyote Hybrid Multi-Fuel Oven. Finished with fresh cilantro, onions, and crunchy radishes, this pizza is served with a side of flavorful consommé for dipping, making each bite an unforgettable experience.

  • Come Back Sauce

    Come Back Sauce

    Come Back Sauce

    • 1/2 cup mayonnaise
    • 2 Tbsp ketchup
    • 1/2 Tbsp Worcestershire sauce
    • 1/2 tsp Dijon mustard
    • 1/8 tsp hot sauce*
    • 1/4 tsp smoked paprika
    • 1/8 tsp garlic powder
    • 1/8 tsp freshly cracked black pepper
    • 1/8 tsp salt

  • Ali Tila’s Famous Buttermilk Biscuits

    Ali Tila’s Famous Buttermilk Biscuits

     

    Ali Tila’s Famous Buttermilk Biscuits

    • Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven
    • ¾ cup 170 grams cold unsalted butter, frozen and grated (keep in freezer)
    • 2 cups 250 grams all-purpose flour
    • 1⅔ cups 208 grams unbleached cake flour
    • 2 tablespoons 24 grams granulated sugar
    • 1 tablespoon 15 grams baking powder
    • 1 tablespoon 9 grams kosher salt
    • ½ teaspoon 2.5 grams baking soda
    • 1⅓ cups 320 grams cold whole buttermilk
    • Salted butter (melted)
    1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
    2. Freeze butter for about 10 minutes.
    3. In a large bowl, stir together flours, sugar, baking powder, salt, and baking soda. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly and the largest butter pieces are pea-size. Using a fork or your fingers, stir in cold buttermilk until a dough forms. (It is OK if there are some dry flour bits remaining.)
    4. Turn out dough onto a clean surface. Pat or roll dough into an 8-inch square (about ¾ inch thick). Roll out and make a letter fold. Repeat 3 more times, finishing with an 8 inch square. Using a chef’s knife coated in flour, trim edges, if desired, to create a 7½-inch square, and cut dough into 2½-inch squares. Place 2 inches apart on prepared pan. Freeze until cold, about 10 minutes.
    5. Brush tops with melted butter.
    6. Bake until golden brown, 15 to 18 minutes. Brush with melted butter, and serve warm.

    Make 9 of the most decadent biscuits with this recipe. Grated frozen butter and cold buttermilk ensure a tender, flaky texture, while a touch of sugar adds the perfect hint of sweetness. Bake to golden brown perfection and enjoy these buttery delights warm, straight from the oven.

  • Jet Tila’s Nashville Hot Chicken

    Jet Tila’s Nashville Hot Chicken

     

    Jet Tila’s Nashville Hot Chicken

    • Coyote Power Burner
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven
    • 2 large eggs
    • 3 cups whole buttermilk
    • 2 tablespoons hot sauce
    • 1/4 cup dill pickle juice (plus dill pickle slices for serving (from 1 [16-ounce] jar))
    • 3 tablespoons honey
    • 4 tablespoons plus 2 teaspoons kosher salt (divided)
    • 2 10-ounce boneless chicken breasts, halved crosswise
    • 4 6-ounce boneless chicken thighs
    • Canola oil
    • 3 tablespoons lightly packed light brown sugar
    • 2 to 3 tablespoons cayenne pepper
    • 1 tablespoon garlic powder
    • 1 1/2 teaspoons smoked paprika
    • 1 1/2 teaspoons MSG
    • 2 cups about 8 ounces all-purpose flour
    • 1 cup about 5 1/4 ounces white rice flour (such as Bob’s Red Mill) Sliced white bread Directions
    1. Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoons of the salt in a large bowl. Place chicken in the bowl, and turn to coat. Cover and refrigerate for at least 4 hours or up to 12 hours.
    2. Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat over medium-high to 335°F. Meanwhile, remove chicken from the refrigerator, and let stand (still covered). Line 2 baking sheets with wire racks, and set aside.
    3. Preheat the oven to 200°F. While oil heats, stir together brown sugar, cayenne pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of the salt in a medium-size heatproof bowl; set aside.
    4. Whisk together all-purpose flour, rice flour, and remaining 1 tablespoon salt in a large bowl or shallow dish. Spoon about 4 tablespoons buttermilk mixture into flour mixture; briefly stir to form small clumps (most of flour should be dry). Working in batches, remove chicken from buttermilk mixture, and place in flour mixture. Turn chicken 1 to 2 times, completely coating chicken in flour. Place chicken on 1 prepared baking sheet, leaving the second baking sheet clean for cooked chicken.
    5. Once the oil reaches 335°F, carefully add 3 to 4 pieces of coated chicken at a time to the Dutch oven. Cook, turning twice, until chicken is deeply browned and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 9 minutes for thighs and 10 minutes for breasts. Transfer to the second prepared baking sheet, and keep warm in the preheated oven while frying the remaining chicken.
    6. Once all of the chicken is cooked, ladle 1 cup hot frying oil into the bowl with cayenne mixture; stir well. Using tongs, dip each piece of chicken into the hot oil mixture, turning to coat. Serve immediately with white bread and pickle slices

    Experience the ultimate Southern comfort with Jet Tila’s Nashville Hot Chicken! Marinated in a tangy buttermilk mixture and fried to crispy perfection, each piece is then dipped in a fiery hot oil blend, delivering a mouth-watering explosion of flavor. Serve with fluffy white bread and dill pickle slices for an authentic taste of Nashville.

    Main Course
    American
    nashville hot, nashville hot chicken

  • Iconic LA Street Dog Recipe

    Iconic LA Street Dog Recipe

     

    Los Angeles Bacon-Wrapped Street Dog

    • Ingredients
    • APPLEGATE ORGANICS® The Great Organic Uncured Beef Hot Dogs
    • APPLEGATE ORGANICS® Uncured Sunday Bacon®
    • 8 hot dog buns
    • 2 tablespoons vegetable oil (plus more for drizzling (if needed))
    • 1 yellow onions (thinly sliced)
    • 2 red bell peppers (thinly sliced)
    • 2 green bell peppers (thinly sliced)
    • 5 whole serranos
    • Kosher salt
    • Ketchup (yellow mustard, sriracha and mayonnaise, for serving)
    • Sriracha Mayo
    • 1 cup Mayonnaise
    • ½ cup Sriracha
    1. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to the flat top. Roast hot dogs until bacon is browned and starts to ripple
    2. Meanwhile, heat 1 tablespoon of oil on a flat top. Add onions and peppers and cook, stirring frequently, until it begins to brown and shrinks by half. Remove from heat when onions are caramelized and peppers are soft
    3. Combine mayo and sriracha in a medium bowl.
    4. Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions and peppers. Drizzle with sriracha mayo.

    Discover how to make the ultimate LA Bacon Wrapped Street Dog with our step-by-step recipe! Using APPLEGATE ORGANICS® The Great Organic Uncured Beef Hot Dogs and APPLEGATE ORGANICS® Uncured Sunday Bacon®, this street food favorite is sure to impress. Follow along to see how to wrap your hot dogs in bacon, caramelize onions and peppers, and create a spicy sriracha mayo for that extra kick. Perfect for BBQs, parties, or a fun family dinner, this recipe is a must-try!