Yes

3 (9.1%)

No

15 (45.5%)

Maybe

8 (24.2%)

Dogs, plus other meats too

7 (21.2%)

Total Members Voted: 31

Saw this statistic today:   

Americans consume about 150 million hot dogs on July 4.

According to the National Hot Dog and Sausage Council, approximately 150 million hot dogs are consumed by Americans on the 4th of July each year. If lined up, that amount of hot dogs could stretch from Washington D.C. to Los Angeles more than five times.

That seems mind boggling to me.  We aren't to much for dogs on the 4th, more burgers (or it use to be ribs).  What about you folks and your family and/or guests?

I haven't thought that far ahead yet.  I start vacation tomorrow afternoon and plan to be cooking a lot in the next week.  Just not sure which day and how many things may be cooking at the same time on the same or different grills.

Burgers
Brisket
Pork Shoulder
Ribs
Chicken Breasts
Sausage
Wings
Chuck Roast
Burnt Ends

Maybe, but this is German sausage territory so it’s usually brats or polish sausage, but maybe I’ll do some bacon wrapped dogs now that you bring it up!

More hot link then true Dog, with Wienerschnitzel chili & onions...

Not sure what we will eat but the mention of Weinerschnitzel chili is enough to make me want to move back home, man I loved that stuff.
Speaking of hot dogs, anyone ever have a Kasper dog in Northern California? We used to go all the time on our way to the Delta, man those were good too.

We usually do burgers, dogs and something like a london broil type cook.

I probably eat 3 hotdogs a year. If I happen to be somewhere else on the 4th, they often have hotdogs. I would go a different route if making my own 4th meal.

Ironically, I had a 1/4 of a hotdog tonight. Made coneys for my wife and figured I'd go for a sample portion.

I had a fridge full of meat that I bought recently.  Having steaks and chicken breasts for dinner tonight and have ribs and shoulders on the smoker now for future eats.  Briskets will be cooked during the week.

I decided to trim the fat cap off of the pork shoulders before applying the rub and putting on the smoker.  I did that because at some point I plan to pan the shoulders in a liquid.  It will save me from having to deal with that fat later in the cook and removing some of the rub flavor when doing so.  Will see how that turns out.

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Just pulled off the pork shoulders and put them in a pan with 3 IPA beers that I would never drink that were leftovers from someone who brought them here.  They were at about 170° IT after about 4.5 hours at 270°.  I suspect they will be ready in another 3-4 hours or so to pull apart.

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IPA usually go in Bangers...

Looks really good. I’ve been meaning to try your beer braise method but with citrus, chili peppers, and other south of the border flavors. Trying to make a Cuban mojo type pulled pork.
I love bbq pulled pork and just made 20lbs of it. But I’m ready for a different flavor profile.

Just pulled off the pork shoulders and put them in a pan with 3 IPA beers that I would never drink that were leftovers from someone who brought them here.  They were at about 170° IT after about 4.5 hours at 270°.  I suspect they will be ready in another 3-4 hours or so to pull apart.

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They look great, don't forget to save those savory juices. 

I'm not much of a hot dog fan unless it's a chili dog or corn dog. I probably eat a regular hot dog 3-4 times a year. Before my son and I got food poisoning from a can a sauerkraut, I used to eat more brats than I do now too.

don't forget to save those savory juices. 

I will probably be pulling the pork right when it comes off of the grill and it will stay in those juices along with some additional rub.

I voted no, but I bought one of these several years ago and it really enhances the hot dog experience. https://www.amazon.com/SLOTDOG-EMW9018136-Red/dp/B00X6UTAVQ