Frankly freaky franks

The official grilling season is wrapping up, so let's look at a few recipes that won't make us miss it too much. (The fact that we will keep unofficially grilling veggie burgers for at least a couple more months means I won't miss it too soon anyway.)

Better Homes & Gardens Barbecues and Picnics (1963) offers plenty of grilled surprises, especially for fans of franks.

The picture initially made me think that Circle Pups were grilled with some kind of weirdly lumpy egg in the middle:

The "egg" is thickened hot sauerkraut with a mustard "yolk." (I'm sure that sounds good to some of you, but I wouldn't even want to be within smelling range of this ring of terror.)

Some recipes bury hot dogs in all the stereotypical Polynesian accouterments:

How about a little hot dog with your apricot preserves, tomato sauce, soy sauce, honey, ginger, and canned pineapple?

Some try to throw hot dogs into family standards:

I will freely and openly admit that I have never liked sloppy joes, so I'm no expert. I'm pretty sure that sloppy joe sauce doesn't usually consist of condensed tomato-rice soup and steak sauce, though.

The book also has a few recipes for people who can't decide between the classic hamburger or hot dog.

If you like the classic burger shape but can't give up the hot dog flavor, there are Pennyburgers:

I'm pretty sure I would have gone for a burger full of hot dog "pennies" as a kid.

If you're a guy who feels kind of inadequate, you might want to go with Hot Dogie-burgers.

No ordinary franks, Hot Dogie-burgers fully encase the weiner in a hamburger for a bun-filling behemoth. If you want your summer to end with a bang, this may be the best bet!

Thank you for reading a barbecue post ending with a dick joke.