Taco Cornbread Pie

Willy had for supper today this great dish.  Willy enjoyed.  The wife thought it was ok but not as crazy about it as Willy is.  You check it out and give your opinion.

Ingredients:
Cornbread Mix – mix up as per directions
1/2 lb of hamburger meat – wife substituted ground turkey
1 package of Taco Seasoning
3/4 cups of shredded cheddar cheese.
Salsa
Put cornbread mixture in a seasoned black skillet – oiled
Brown meat and put on top of the cornbread mixture
Spread cheese over meat
Spread salsa over the cheese.
Put in oven and cook at 350 degrees for about 20 minutes.
Cut and enjoy.
10-4 Willy

Beer‐Battered Onion Rings–Willy Style

1 12 oz bottle of traditional beer of your choice. 
(reserve another bottle to drink as you prepare the mix)
2 cups of all‐purpose flour
2 eggs, beaten
1 teaspoon of garlic powder
1 teaspoon of salt
1 tablespoon of black pepper – fresh ground if possible.
3 large onions, sliced into rings –
(Vidalia or TAM1010 is preferred by Willy)
Vegetable oil – in an amount to immerse rings in your pot or pan.

Combine and mix flour, eggs, garlic powder, salt and pepper.
Slowly add ONE bottle of beer to the mixture, until a thick batter forms.

Caution!
This recipe calls for deep‐frying. Always use extreme caution when working with hot oil!

Add the oil to the pan and turn the burner to a medium/high heat. Dip the sliced rings of onion into the beer batter and add to the hot oil. Cook for about 30 seconds and flip to brown the other side.
Remove the onion ring(s) from the oil and place in a container with a paper towel to soak up any excessive oil.

Enjoy!

10-4 Willy

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Willy is a big fan of the food network and especially of Pat and Gina Neely.  Today Willy is presenting a great recipe that they have given.  Also is a link back to where Willy got the recipe.

Recipe courtesy Pat and Gina Neely for Food Network Magazine

Prep Time:

20 min

Inactive Prep Time:

5 min

Cook Time:

25 min

Level:

Easy

Serves:

4 servings (with leftovers for sushi)

Ingredients

• 1 tablespoon salted butter, plus 1 stick slightly softened
• 1 shallot, minced
• 1 cup heavy cream
• 1/4 pound gorgonzola cheese,crumbled
• Kosher salt and freshly ground pepper
• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/4 cup paprika
• 1/4 teaspoon onion powder
• 2 pounds large asparagus, trimmed

Directions

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.
Southern-Style Sushi

Pecan Snowball Cookies

Ingredients

• 1 cup all-purpose or cake flour
• 1 1/2 cups pecans, finely chopped
• 2-3 Tbsp sugar
• 1 teaspoon vanilla extract
• 1/4 pound butter (at room temperature)
• Pinch of salt
• Powdered sugar, to coat (about 1 cup)

Method

1 Preheat the oven to 300°F and prepare a large cookie sheet.
2 Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
3 Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
Makes about 20 cookies.

Corn Pudding for Thanksgiving

Serves:
4 servings

Directions

Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.

Willy says easy but good

Willy's Quick Egg Sandwich

Willy sometimes likes to eat and cook - plain and simple.

Last night Willy wanted supper (that is what you eat in the evening when you do not have a date) and Willy wanted it simple.  Here is what Willy did.

Put two pieces of bread in a skillet with light butter on them and toast lightly on both sides.

Take the bread out of the skillet and put in small amount of butter.  Break a nice big egg in the skillet and cook breaking the yellow so that it cooks solid. 

While egg is cooking put light miracle whip on one side of bread.   Lay the other side on top of the egg and let it melt together with the piece of cheese that you have put on the bread. 

Scoop the bread and egg off the skillet with a spatula and put it with the other side.

Eat and enjoy.  --- For a little spice add some hot sauce.

10-4 Willy

What's For Supper Grandpa

Greasy Burger with some greasy fries
Some Bluebell Ice cream
On top of big old cherry pie.
Not so healthy But very good.
Why do I like it - because it is food!

tri-trip roast

Ingredients

1. 1 beef tri-tip roast (1-1/2 to 2 pounds)
2. Salt and pepper

Rub:
1. 1 tablespoon chili powder
2. 2 teaspoons ground cumin
3. 1 teaspoon onion powder
4. 1/2 teaspoon garlic powder
5. 1/4 teaspoon pepper

Instructions

1. Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve roast across the grain into thin slices. Season with salt and pepper, as desired.

Bold & Spicy Meatloaf

Willy has not tried this one.  It sounds a little spicy but may not be all that.  Try it and tell Willy What you think!

 

What You Need

1 lb. ground beef

1   egg, beaten

1/2 cup Italian-style bread crumbs

1/2 cup  chopped green peppers

6 Tbsp. A.1. Bold & Spicy Steak Sauce, divided

Make It

HEAT oven to 350°F.
MIX all ingredients except 2 Tbsp. A.1.
PRESS into 8x4-inch loaf pan; drizzle with remaining A.1.
BAKE 40 to 45 min. or until done (160ºF). Let stand 10 min. before slicing.

Eggnog Custard Pie

Willy ran across a recipe and asked Mrs Willy to cook it. It sounded like a good custard pie with a twist. It had rum and eggnog in it. Willy ain't much on the alcohol but has no problem when it is for flavor in a good recipe. Eggnog at this time of the year however is one of Willy's favorites.

Well, she cooked it and Willy ate it and it was good ---- try it out!

1 prepared pie crust

FILLING:

2 c. eggnog
3 eggs
2 tbsp. brandy or rum
1 tsp. vanilla
1/3 c. sugar
1/8 tsp. salt
1/8 to 1/4 tsp. nutmeg, freshly ground preferred

TOPPING:

1 c. whipping cream
3 tbsp. powdered sugar
1 to 2 tsp. brandy or rum or substitute extract, 2 drops

Heat oven to 450 degrees. Prepare pie crust according to directions. Do not prick crust. Partially bake crust at 450 degrees for 5 minutes. If crust puffs, gently press back to bottom and sides of pan. Reduce to 350 degrees.

In large bowl, beat eggnog, 3 eggs, brandy and vanilla. Add sugar, salt and nutmeg, mix well. Pour into partially baked pie crust. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and continue baking for 30 to 40 minutes or until knife inserted in center comes out clean.

In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and brandy, beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg. Refrigerate any remaining pie. 6 to 8 servings.

Grilled Pineapple

Willy tried some grilled pineapple tonight from fresh Pineapple.  First of all willy ate too much fresh pineapple as he was cutting it up.  Then Willy tried putting  a glaze of honey, lemon and pepper.  It was ok but added nothing.

Next Willy grilled it thinking that it would condense the sugars and willy could not tell much difference.  Willy thinks he should have the fire hotter and cook shorter time.

It is good and Willy is going to use it for snacks the next few days.  Willy will get his fruits.

10-4 Willy

Shrimp Po’Boys with Creole Rémoulade

Willy likes Shrimp and Po'Boys - What can be better than to combine the two together.  Willy hopes you like this recipe.  Sounds Great.

Serves: 6
Prep time: 20 minutes
Grilling time: 3 to
5 minutes
Special equipment:
perforated grill pan

Rémoulade
½ cup mayonnaise
2 tablespoons Creole or Dijon
mustard
2 tablespoons sweet pickle relish
1 tablespoon prepared
horseradish
2 teaspoons minced fresh
tarragon leaves
1 teaspoon minced garlic
½ teaspoon hot sauce
½ teaspoon sweet paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 pounds large shrimp (21/30
count), peeled and deveined,
tails removed
2 tablespoons extra-virgin
olive oil
1 tablespoon Creole seasoning
6 soft French sandwich rolls,
split horizontally
4 cups chopped iceberg lettuce
18 ripe tomato slices

In a small bowl combine the rémoulade ingredients. Cover and refrigerate
until serving.
2. Prepare the grill for direct cooking over high heat (450° to 550°F) and
preheat the grill pan.
3. Toss the shrimp with the oil and then evenly coat with the Creole
seasoning. Spread the shrimp on the grill pan and grill over direct high
heat, with the lid closed as much as possible, until firm to the touch and
just turning opaque in the center, 2 to 4 minutes, turning once. Remove
from the grill and keep warm.
4. Grill the rolls, cut sides down, over direct high heat, until lightly
toasted, 30 seconds to 1 minute. Spread the rémoulade on the cut sides
of the rolls and add lettuce, tomatoes, and shrimp. Serve warm.1

Country Style Ribs

Willy is a fan of Jeff at Smoking Meats.  Check out this recipe that Willy has found to be great and check out his rubs and great cooking info.  

-----------------------------------

Cherry Smoked Country Style Ribs

---

Ingredients:

10 lbs Pork Country Style Ribs (boneless are best)
1 batch of Jeff's Naked Rib Rub

Prepping the Ribs for Smoking

Remove meat from package and lay them close together in a shallow pan such as a cookie sheet. At this point I would normally rub the ribs with a light coat of yellow prepared mustard to help the rub to stick however, I opted to spray on extra virgin olive oil instead. using the sprayable olive oil, I coated the top and sides of the meat with a good coat of the oil.

Adding the Rub for Flavor

I mixed up a batch of my famous rib rub and after eating a spoonful or two (yep, it's that good) I used my bare hands to just sprinkle the stuff all over the tops of the ribs. The oil helped the rub to stick to the meat. Once the rub started looking wet all over, I flipped them over to the opposite side and once again, sprinkled a healthy portion of rub all over the ribs. I wanted to let the rub sit on the meat for about 30 minutes before smoking them so I left them there while I went outside to the smoker ready.

Setting up the Smoker

For this cooking session, I opted to use my Weber Smokey Mountain smoker with charcoal and small cherry splits. I used about 10 pounds of unlit charcoal in the bottom of the smoker and about 3/4 of a chimney of lit charcoal on top.

I filled the water pan completely to the top, put the grates back into place and went back inside for the meat.

The Smoking Process

I had about 10 pounds of country style ribs and all of them were able to fit on the top rack of the smoker with a little space between each one to allow the smoke to be able to get to the meat with no problems.

I laid them directly on the grate and replaced the lid. I opted to use cherry for this batch of meat and had a small split which was about 2.5 inches wide and 12 inches long. I laid the split right on top of the charcoal and let her smoke away.

I kept the smoker at 225 throughout the process but for some reason the meat got done much faster than what I had anticipated. I was estimating about 3.5 to 4 hours but the meat was at 165-170 at just under 3 hours. I'm blaming it on the thunder storm that popped up where lightning must have struck the smoker and grilled the ribs to perfection when I wasn't looking!

No problem.. I was hungry and after testing a piece to make sure it was safe for the family, I took it all up in a bowl and brought it into the house for dinner.

How to Serve

In my opinion these will not need sauce however, if I have guests over I almost always serve warm barbecue sauce on the side. Some folks just have to have sauce and I try to accomodate them.
These country style ribs go great with mashed potatoes, corn on the cob, green beans sauteed with bacon, barbecue beans, slaw, etc. You get the idea.
As a lighter alternative, you could slice the meat into thin half dollar size medallions and place 10-12 pieces on top of a nice garden salad. cut them at a 45 degree angle to show off the smoke ring.

Final Thoughts on the Country Style Ribs

I told you guys these were easy and it had been a while since I have smoked any of these. I actually forgot just how easy and tasty they are. I will say that there is quite a bit of fat that does not render out of these so you just go into it knowing that you have to gnaw around the fat a little but over all, the flavor is amazing.

The cherry wood was excellent and the 1/4 inch smoke ring was a real beauty.

These are perfect when you want to smoke something in a hurry or when those unexpected relatives pop in for a visit and you don't want to break out the prime rib. From prep to table in under 4 hours and that's not bad for what we call low and slow!!

I do think my rub made all the difference in these ribs.. occasionally I will buy something from the store labeled as rib rub or some amazing seasoning and it just never measures up to the flavor that I get from my own personal rib rub.

BBQ Beef Biscuit Sliders

Willy likes the word Sliders. This is something that is short for the Redneck term for BBq on biscuits. See how you like this one.

BBQ Beef Biscuit Sliders Total recipe time: 55 minutes 1 hour and 5 minutes Makes18 sliders
Ingredients


1. 1 beef tri-tip roast (1-1/2 pounds)
2. 1 cup hickory-flavored barbecue sauce, divided
3. 1 tablespoon chipotle peppers in adobo sauce, seeded and minced
4. 18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split
5. 3/4 cup crushed corn tortilla chips or homemade tortilla strips


Slaw:
1. 1-1/2 cups coleslaw mix
2. 1 red pepper, seeds and stem removed, cut into small dice
3. 1/2 cup green onions, cut in thin,1-inch strips
4. 1/3 cup coleslaw dressing
5. 2 tablespoons chopped fresh cilantro
6. Salt and pepper


Instructions


1. Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
2. Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.
3. To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
6. Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.


10-4 Willy

Yummy Bran Muffins

Well, Willy sometimes feels a little unregular and looks for things that are good for Willy and really taste good too.  Well, that is when Willy ran across this great tasting and good for Willy recipe.  

Check this one out.

1 cup All Bran
1/3 cup granulated sugar
1 tablespoon salt
2 packages yeast
1 cup vegetable oil
2 eggs, beaten
5 cups all-purpose flour
1/4 cup margarine

Pour 1 cup boiling water over Bran.  Add sugar and salt.  Let cool.
In large bowl, dissolve yeast in 1 cup of warm water.  Add Bran mixture.  Stir in oil and eggs.
Gradually add flour and beat.  Roll out on floured board (it will seem sticky).  Melt butter and brush circles that have been cut with biscuit/cookie cutter.  Fold in half and place on greased cookie sheet.  Rolls should almost touch each other.  Let rise 1 1/2 hours.  Bake at 400 for almost 15 minutes.  Unused dough will keep about weeks in refrigerator.  Makes about 4 dozen.

Molasses-and-Coffee Pork Chops

 Willy is a Redneck and sometimes a recipe that Willy runs across sounds like it really needs to fit right in with Willy.  Well, this recipe that uses pork chops and coffee sure sounds like a redneck recipe.  Take a look at it and see what you think.   10-4 Willy

---------------------------------

1 cup strong brewed coffee, cooled
½ cup molasses
2 tablespoons apple cider vinegar
1 tablespoons brown sugar
1 tablespoon Dijon or stone ground mustard
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
4 6-to-8-ounce bone-in pork chops (1 inch thick)

Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.

Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Note: This recipe does not work well with a grill pan or broiled indoors.

Grilled Southwest Steaks with Sunset Salad

Ingredients

1. 2 beef eye round steaks, cut 1 inch thick (8 ounces each)

Marinade:
1. 1/3 cup fresh lime juice
2. 2 teaspoons ground cumin
3. 2 teaspoons steak seasoning blend
4. 2 teaspoons finely chopped chipotle peppers in adobo sauce

Sunset Salad:
1. 2 small ears corn, husked
2. 2 large yellow, orange and/or red bell peppers, cut lengthwise in half
3. 1 medium tomato, chopped
4. 1 tablespoon olive oil

Instructions

1. Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, uncovered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) and corn 20 to 25 minutes (over medium heat on preheated gas grill, covered, 20 to 25 minutes) or until tender, turning occasionally. Remove; set aside to cool slightly.
3. Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes (over medium heat on preheated gas grill, covered, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally.
4. Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat.
5. Carve steaks into thin slices. Serve with salad.

ACAPULCO CHICKEN (EN ESCABECHE)

2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips

• Boil broth and pickling spice in heavy large saucepan ten minutes.
• Strain and return liquid to saucepan. Add chicken, onion, vinegar,garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. 
• Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. 
• Pour liquid over chicken and let cool 30 minutes. 
• Add cilantro to chicken mixture.
• Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). 
• Slice chicken and transfer to plates. 
• Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." .

Makes 6 servings

Melted Onions

 Willy is a great fan of Weber Grills.  Grilling with charcoal is a great way to cook.  Willy for convenience sake uses gas grill but nothing tastes better than to cook on charcoal.  Willy thank Weber.com for this recipe and for giving Willy ideas to modify certain recipes to Willy's liking.  Willy hopes you like this.  10-4 Willy
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6 medium yellow onions (skin on), 8 to 10 ounces each, about the size of a tennis ball
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon sherry vinegar
1 tablespoon minced fresh Italian parsley leaves

1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place and let the coals burn down to medium heat (350° to 450°F). Leave all the vents open.

2. With the onions still in their skins, place them on the charcoal grate on or against the charcoal. Close the lid and cook the onions until very tender, 1 to 1-1/2 hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions make take longer than others.

3. At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat.

4. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends in tact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends.

5. When the fire is ready, put the cooking grate in place. In a large disposable foil pan over direct medium heat, carefully add the onions in a single layer, add the butter, and season with the salt and pepper.

6. Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Using barbecue mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.

Gourmet Hot Dogs

Willy believes summer time is time for Gourmet Hot Dogs.

What is a gourmet hot dog you ask Willy! 
Well, Willy says that you take a premium all beef wiener. 
You take that wiener and grill it over charcoal.  This gives a great flavor.
Take and grill a good brand of hot dog bun slightly on the grill.
Put a premium yellow mustard or your favorite mayo or both on the bun.
Spread some sweet pickle relish on the bun to cover the entire bun slightly.
Place the wiener on the bun.
Put on your favorite heated Chili.
Put on some great sweet vidalia onions - chopped fine.

Enjoy.

10-4 Willy