Boston Baked Beans, Grilled Hot Dogs and Boston Brown Bread

Ingredients

• 8 pcs hot dogs (beef, pork, or turkey)
• 8 pcs hot dog buns
• 1 tbsp vegetable oil (for greasing the grill)
• 0.5 cup ketchup (for serving, optional)
• 0.5 cup yellow mustard (for serving, optional)
• 0.5 cup sweet pickle relish (for serving, optional)
• 1 pcs onion (medium, finely chopped for serving, optional)

Instructions

1. 1

   Preheat the grill: Preheat your gas or charcoal grill to medium-high heat (around 350-450°F or 175-230°C). Clean the grill grates with a wire brush. Lightly oil the grates using a paper towel dipped in vegetable oil to prevent sticking.

2. 2

   Prep the hot dogs: While the grill heats up, pat the hot dogs dry with a paper towel. For extra flavor and to prevent them from bursting, you can make a few shallow diagonal cuts on each hot dog.

3. 3

   Grill the hot dogs: Place the hot dogs on the hot grill. Grill for 5-7 minutes, turning them every minute or so to get even char marks all around. They are done when they are plump, heated through, and have nice grill marks.

4. 4

   Toast the buns: During the last 1-2 minutes of grilling, place the hot dog buns, cut-side down, on the grill. Watch them closely as they toast quickly. Remove them once they are lightly golden and warm.

5. 5

   Assemble and serve: Place a grilled hot dog into each toasted bun. Set up a toppings bar with ketchup, mustard, relish, and chopped onions. Serve immediately while hot.

Ingredients

• 1 cup Whole Wheat Flour
• 1 cup Rye Flour
• 1 cup Yellow Cornmeal
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 cup Buttermilk (Well-shaken)
• 0.75 cup Molasses (Unsulphured)
• 1 cup Raisins (Optional)
• 1 tbsp Unsalted Butter (Softened, for greasing cans)

Instructions

1. 1

   Prepare Steaming Equipment

   • Generously grease the inside of two 1-pound coffee cans or two 28-ounce clean, empty food cans with softened butter. Dust lightly with flour, tapping out the excess.
   • Place a metal rack or trivet in the bottom of a large stockpot with a tight-fitting lid. The pot must be tall enough for the cans to stand upright with the lid on.
   • Pour 1-2 inches of water into the pot. The water should come about a quarter of the way up the sides of the cans.
2. 2

   Mix Dry and Wet Ingredients

   • In a large mixing bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, baking powder, and salt until well combined.
   • In a separate medium bowl, whisk the buttermilk and molasses together until smooth.
3. 3

   Combine Batter and Fill Cans

   • Pour the wet molasses mixture into the dry ingredients. Stir with a spatula just until the flour is incorporated. Do not overmix; the batter will be slightly lumpy.
   • If using, gently fold in the raisins.
   • Divide the batter evenly between the two prepared cans. Fill them no more than two-thirds full to allow space for the bread to rise.