This is a low carbohydrate recipe. No potatoes - just meat and cheese. I used a blend of grated cheddar and Swiss cheese but you can substitute any cheese you like. Try cheese curds for a more traditional style of poutine. Brie cheese works well too.
|1/2 cup||Shredded cheddar cheese|
|1/2 cup||Shredded Swiss cheese|
|4||Schneiders Red Hots or Regular Wieners, sliced in half lengthwise|
|1||Green onion, finely sliced|
In a bowl, combine the cheddar and Swiss cheeses. Set aside.
With the grill in the off position, season your grill grates liberally with non-stick cooking spray. Fire it up, preheating to high; approximately 500-650°F.
Drain presoaked grilling plank and wipe dry of any excess moisture. Head to the grill. The grill time is pretty quick so you will have to work fast.
Grill hot dogs cut side down until they curl and flip onto their sides. This will happen when your grill is really hot and the cut hot dogs curl up and flip. It’s like the most amazing thing. You don’t have to turn ‘em. That’s less work for you! Once they flip, they are done and ready to hit the plank. It takes less than 5 minutes on a hot grill.
Stack up the hot dog halves in a pile on the grilling plank, looping the ends of the curled hot dogs through each other. Drizzle with BBQ sauce and cover with shredded cheese.
Return to the grill and close lid. Plank for just a few minutes to allow the cheese to melt.
Remove from grill and garnish with green onions and an extra drizzling of BBQ sauce. Delish!
As a serving option you can serve this over crispy French fries or even onion rings.
Tips: If you don’t have a grilling plank you can easily do this final cheese melt in a fry pan or on a cookie or pizza pan.
Using a sharp knife and keeping the hot dogs really cold before you cut them will help keep them steady as you cut them in half.
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