Grand Teton National Park has always been one of my favorite stops during our summer road trips. Elliott and I are staying in a cozy little cabin in the woods and have been loving our hikes with spectacular views of the mountains. We spent the late afternoon picnicking by Jackson Lake, enjoying the views of the mountain peaks across the water. Even though the water looks super-inviting, it’s still far too cold for an afternoon swim. I’m adventurous, but there has to be a limit.
Instead of swimming, we set up our trusty Son of Hibachi portable grill on our lakeside picnic table (complete with our red and white checkered tablecloth). Hot dogs are always a great option for grilling on road trips. They are fully cooked, so you don’t have to worry about consuming undercooked meat or bringing along a meat thermometer. However, hot dogs can often get a little boring.
These hot dogs are topped with buffalo sauce and crumbled blue cheese, with neither lacking in the flavor department. I love making dishes like this one for road trips because you need very few ingredients to get a lot of flavor. For a bit of freshness, I added some chopped green onions, but you can leave those out if you don’t feel like chopping them on a picnic table.
After watching the gorgeous sunset on Jackson lake, we retreated back to our cabin for the night. We will stay in the Grand Teton National Park for one more night before heading up to Yellowstone. As a wildlife fanatic, I can’t wait to get up at 4:30am and watch the sunrise with the animals. We are keeping our fingers crossed that we will see lots of bears on this trip.
Don’t worry, we still have a few more great road trip recipes left in this series. In just a few days, I’ll share one of my favorite grilling recipes from a riverbank in Yellowstone. Have a lovely weekend!
- 4 jumbo hot dogs
- 4 hot dog buns
- ½ cup shredded mozzarella cheese
- ¼ cup buffalo sauce, more to taste
- ¼ cup crumbled blue cheese
- chopped scallions, for garnish
- Preheat the grill and oil the grill grate, if nessessary.
- Place the hot dogs onto the grill over indirect heat and cook until heated through. Move the hot dogs directly over the flame for about 30 seconds to one minute to char the hot dog, if desired.
- Place the hotdog buns onto the grill over indirect heat. Grill until the buns are heated though and have developed grill marks. Remove the buns from the grill and place on serving plates.
- Assemble the hot dogs by placing one hot dog into each bun. Top each hot dog with ¼th of the mozzarella cheese, buffalo sauce, crumbled blue cheese, and garnish with chopped scallions. Serve immediately.