It’ll be rainy and cool this weekend just like it was last year, but that’s never stopped us from throwing some meat on the grill (or Blackstone to be more precise). We upgraded to a Blackstone last September and I’m not kidding when I tell you we haven’t used our grill since. I just like it so much better. Anyway, I’m not sure of our weekend menu yet, but if burgers, dogs, or brats are involved, I’ll be whipping up a batch of my Sourdough Hot Dog and/or Hamburger Buns just like I did last year. This recipe can be made with active starter or discard plus a bit of yeast for a quicker option. I give all the details and options in the blog post.
This is a great recipe to have in your summertime arsenal for burgers and hot dogs (obviously), but also for pulled pork, lobster rolls, grilled chicken or fried fish sandwiches. Divide the dough into smaller portions to make mini hot dog or slider buns. They are very versatile and they’ve really become a summertime staple in our home. You can also use this same dough to make sub rolls.
Keep scrolling down for some great grilling recipes as well as some refreshing drinks to wash it all down. Just click on the headings to go to the blog posts.
This marinade works really well with lamb as well.
If you have a grill with a burner you could cook the bacon and clams outside while you grill the corn and bread.
This is not written as a grilling recipe, but it works great on the grill as long as you make sure the grates are very clean, very hot, and have been oiled well so the fish doesn’t stick. Or of course, use your Blackstone. You could also use this same marinade on shrimp, beef, chicken, or pork tenderloin.
This Week’s Top Ten Recipes
From 1st to 10th, here are the top visited recipes on WTK for the past week.
Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)
Sourdough Discard Focaccia (same day or overnight)
Sourdough Discard Cinnamon Rolls (same day or overnight)
How to Make a Sourdough Starter (easy beginner’s guide)
Sourdough Cheese Crackers (like cheez-its!)
Take me to Wild Thistle Kitchen
Thanks so much for being here! - Anita
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