By Daniel Hale

There are burgers, and then there are burgers that make you rethink what a burger should be.

I came across these New Mexican Green Chile Burgers while paging through Steven Raichlen’s Raichlen’s Burgers.

This is the kind of burger I had never really considered. Sure, I’ve had plenty of chili cheeseburgers. But a green chile burger? That was something new for me.

So when Melissa’s Produce sent me a box of fresh mild Hatch chiles in the middle of Hatch season, I knew exactly what I wanted to make.

I fired up the Monument Grills Eminence 605 and put Steven’s New Mexican burger to the test.

What Makes a Hatch Chile Different?

Hatch isn’t a particular variety of pepper. The name refers to chiles grown in and around New Mexico’s Hatch Valley.

They can range from mild to seriously hot, but what makes them special is their distinctive flavor—especially once they meet fire. Roasting softens the flesh, concentrates the flavor, and adds a smoky edge that makes green chile a natural partner for grilled beef.

Once roasted, the chiles are covered briefly to steam, then peeled, seeded, and cut into strips. Some go into the cheddar topping for the burgers, while the rest can be used to make Steven’s New Mexican Salsa Verde.

Making the Green Chile Burgers on the Monument Eminence 605

The first job for the Monument Grills Eminence 605 was roasting the Hatch chiles.

I fired up the grill and brought the temperature to around 550° to 600°F. That intense heat quickly blistered and blackened the skins while softening the flesh underneath.

The Eminence 605’s six main burners made it easy to generate the high heat I was looking for. I placed the chiles directly over the heat and turned them until the skins were blistered on all sides.

While they cooked, I kept an eye on the grill through the Monument Grills app. The Eminence 605 connects to the app via Bluetooth, allowing me to monitor the grill temperature from my phone without constantly lifting the lid.

Once the chiles were roasted, peeled, and seeded, they became the ingredient that really sets Steven’s New Mexican Green Chile Burger apart.

The chile shows up twice. First, strips of fire-roasted Hatch chile are combined with grated white cheddar and piled onto the hot burger, where the cheese melts around the peppers.

Then comes the salsa verde. Made with roasted green chiles, garlic, cilantro, lime juice, cumin, and oregano, it adds another layer of chile flavor along with acidity and freshness.

The burgers themselves are intentionally simple: ground chuck or sirloin seasoned generously with salt and pepper. After roasting the chiles, I used the Eminence 605 to grill the beef patties and toast the hamburger buns.

Steven’s original recipe calls for New Mexican green chiles, Anaheim chiles, or poblanos. If you can get fresh Hatch chiles while they’re in season, use them.

Fire Up a Different Kind of Burger

I have to say, this burger was fantastic.

You get great beefy flavor up front, followed by the roasted chile and just enough Hatch chile heat at the finish. The salsa verde adds brightness without overpowering the burger.

A great burger doesn’t always need bacon, a dozen toppings, or some complicated secret sauce. Sometimes all it takes is good beef, a hot grill, melted cheese, and one ingredient that changes the whole personality of the burger.

In New Mexico, that ingredient is green chile.

After trying one topped with fire-roasted Hatch chiles, the standard lettuce-and-tomato cheeseburger suddenly has some serious competition.

A huge thanks to Monument Grills for sponsoring this post.

The post Fire-Roasted Hatch Chile Burgers:<br /> A Taste of New Mexico appeared first on Barbecuebible.com.

By Daniel Hale

All hail the hotdog! For some people, it’s an affordable staple. For others, it’s a rite of summer—along with baseball and backyard barbecues. For yet others, it’s the barbecue equivalent of a blank canvas—awaiting embellishments ranging from green pickle relish and chopped onions (Chicago) to beef chili (Detroit) to bacon and pinto beans (the Sonoran hotdog from Arizona).

Few foods are as regional as the humble hot dog. Nearly every part of the country has its version, and everyone has a favorite they’ll insist is the best.

Since July is National Hot Dog Month, I decided to make six different American hotdogs. Some are classics, some are personal favorites, and all of them prove there’s more than one way to build a great dog.

Setting Up the Grill

One of the things I wanted to take advantage of for this cook was the versatility of the Denali 605 Pro from Monument Grills. Besides its spacious cooking surface, the grill features a removable center cooking grate that can be swapped out for accessories. For this cook, I replaced it with Monument’s Round Cast Iron Cooking Plate.

That gave me the best of both worlds. The hot dogs cooked over the main grill grates while the cast iron plate handled everything else. Onions and peppers caramelized, and the plancha was perfect for cooking the bacon-wrapped hot dogs without worrying about flare-ups. Having both cooking surfaces going at the same time made preparing six different hot dogs much easier than trying to juggle multiple pans indoors.

6 Regional American Hot Dogs

Frankie Frankk’s “Lou Dog”

This one is special for me because it’s local. If you live in the Raleigh area, there’s a good chance you’ve heard of Frankie Frankk’s, a popular hot dog cart that’s developed a loyal following over the years. One of their signature creations is the Lou Dog, and while this isn’t an exact copy, it’s definitely inspired by it.

Chili, pimento cheese, and a drizzle of hot honey works surprisingly well. The rich chili and creamy pimento cheese create a classic Southern flavor, while the hot honey adds just enough sweetness and heat.

The Barbecue Dog

This one may not belong to any particular city, but it absolutely belongs on this list. I wrapped the hot dog in bacon, seasoned it with barbecue rub, and cooked it on the cast iron cooking plate until the bacon was crisp. After that came a brush of barbecue sauce and a handful of pickle chips.

Smoky bacon, sweet and tangy barbecue sauce, a little extra seasoning, and crunchy pickles turn an ordinary hot dog into something that eats more like barbecue.

Kansas City Dog

The Kansas City Dog keeps things relatively simple, but sometimes simple is exactly what works. Melted Swiss cheese and tangy sauerkraut are served on a sesame seed bun, creating a balanced combination.

The sauerkraut cuts through the richness of the hot dog while the Swiss adds a mild, nutty flavor. It’s one of those combinations you probably wouldn’t think to make, but after one bite you’ll understand why it’s become a regional favorite.

Coney Dog

No list of iconic American hot dogs would feel complete without a Coney Dog. Not to be confused with Coney Island in Brooklyn, the Coney Dog is most closely associated with Detroit. Piled high with chili, chopped raw onions, yellow mustard, and shredded cheddar cheese, it’s messy, hearty, and worth every napkin you’ll need afterward.

LA Street Dog

Speaking of messy, this one might be my favorite simply because of the memories it brings back. I grew up in Los Angeles, and bacon-wrapped street dogs were everywhere after concerts, sporting events, and nights out. You could smell them cooking from half a block away.

Wrapped in bacon and topped with grilled onions, peppers, mayonnaise, ketchup, mustard, and a whole jalapeño, this is definitely the biggest hot dog of the bunch. Cooking it on the cast iron plate made it easy to crisp the bacon while caramelizing the vegetables right beside it. One bite immediately transported me back to SoCal.

Southern Slaw Dog

Sometimes less really is more. The Southern Slaw Dog skips all the extra toppings and lets creamy coleslaw do the work.

Cool, crunchy slaw adds freshness and texture while complementing the smoky flavor of the grilled hot dog. Around the Carolinas, this combination has been a favorite for decades, and after one bite it’s easy to understand why.

Which One Will You Try First?

One of the best things about hot dogs is how personal they are. Every region has its own version, and every griller eventually finds a favorite combination. That’s what made this cook so much fun. It was simple, messy, and a good reminder that sometimes the best grilling ideas start with something as familiar as a hot dog.

The Denali 605 Pro made this cook especially enjoyable. I was able to grill the hot dogs on the main grates while cooking the vegetables and bacon-wrapped dogs on the Round Cast Iron Cooking Plate. It kept everything moving and made it easy to build six different hot dogs without juggling pans indoors. Thanks to Monument Grills for sponsoring this post.

The post Grilling Across America: <br />6 Regional Hot Dogs I Love appeared first on Barbecuebible.com.

By Daniel Hale

International Chicken Wing Day is tomorrow. (Yes, that’s a thing.) And honestly, I don’t need much of an excuse to fire up the grill for chicken wings. This time, I went with Steven Raichlen’s Honey-Glazed Hong Kong Wings from The Barbecue Bible. Not even an out-of-nowhere rainstorm was going to stop me.

Why These Wings Work

I like these wings because they are simple. You get a lot of flavor from just garlic, salt, pepper, and honey—ingredients you probably already have on hand.

The prep is simple, too. You cut a few slashes into the meaty part of each wing so the seasoning can get in deeper, then season the wings and let them chill for a couple of hours. After some time in the fridge, I threaded them onto metal skewers, which made them much easier to flip and move around on the grill.

Setting Up the Grill

For this cook, I set up the Monument Eminence 605 for direct grilling over medium-high heat. Since the wings were skewered whole, they took up more room than separated flats and drumettes, so the wide cooking surface was a big help.

I also liked having plenty of heat control. With honey-glazed wings, you want enough heat to crisp the skin, but not so much that the honey burns the second it hits the grill. The Eminence 605 gave me the room and control I needed to keep the wings moving and finish them with that sweet glaze at the end.

Cooking the Wings

Once the grill was hot, I arranged the skewered wings on the grill grates over direct heat. The skewers helped hold the wings in the extended position and made them easier to flip, which came in handy.

Of course, right when I started flipping the wings, an out-of-nowhere rainstorm rolled in. Perfect timing, right? But the Eminence held up well, and I was able to keep turning the wings and managing the heat without too many issues.

The wings cooked for about 12 to 16 minutes total. I kept an eye on the thicker sections (165^°F internal temperature) and moved the wings as needed so the skin could crisp without burning.

Glazing the Wings

Fortunately, the rain died down during the last few minutes of grilling. I then started brushing the wings with warm honey. This is where you need to pay attention. Honey can burn quickly over direct heat, so I waited until the wings were almost done before adding the glaze.

I kept turning the wings and brushing lightly until they had a nice color without letting the glaze get too dark.

The Results

These wings came off the grill with exactly what I was hoping for: crisp skin, a sweet honey glaze, and plenty of garlic and black pepper underneath. They are not heavy or saucy; they are simple grilled wings with a lot of flavor.

A big thank-you to Monument Grills for sponsoring this cook. The Eminence 605 gave me the space and control I needed for skewered wings over direct heat—and it held up well when that surprise rainstorm rolled in.

Frequently Asked Questions

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