Grill up a good time!

Chef Emeril Lagasse shares his easy secrets to big barbecue flavor perfect for your Father's Day bash

- Chef Emeril Lagasse

Emeril's Ultimate Hot Dog Bar

Simply set out a bowl of Emeril's spicy cheese sauce, plus assorted toppings, then sit back, relax and let guests help themselves

JALAPEÑO CHEESE SAUCE

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. Emeril's Original Essence
• 3 cups milk
• 1/2 cups shredded Colby cheese
• 3/4 cup jalapeño slices, drained, chopped

HOT DOGS

• 8 all beef hot dogs
• 8 hot dog buns
• 2-3 Tbs. olive oil

TOPPINGS

Diced onion, sauerkraut, mustard, ketchup, relish, hot sauce, barbecue sauce, diced tomatoes, sliced iceberg lettuce and chili (optional)

● Jalapeño Cheese Sauce: In medium skillet, melt butter over medium heat. Whisk in flour. Season with salt and Emeril's Original Essence. Cook, stirring, 2 min.; slowly whisk in milk. Bring to a boil; reduce heat to mediumlow. Cook, stirring constantly, until mixture thickens enough to coat back of spoon, about 20 min. Add cheese and jalapeño; whisk until melted. Remove from heat; transfer to bowl. Serve warm (sauce can be covered and chilled for up to 2 days, then reheated on low, with a little liquid added if needed).

● Hot Dogs: Prepare well-oiled grill for medium-high directheat cooking. Grill hot dogs, covered, until marked on all sides and heated through, 4-5 min., or until desired doneness. Remove from grill; keep warm.

● Brush cut sides of hot dog buns lightly with olive oil. Place, cut side down, on grill and cook until lightly toasted. Serve buns with hot dogs and Cheese Sauce. If desired, transfer toppings to bowls and serve with hot dogs. 

Servings: 8. Active time: 40 min. Total time: 40 min. + grill prep