Fried Corndogs


  • 16 hot dogs
  • 16 wood skewers
  • 1 gal peanut oil


  • 2 cups cornmeal
  • 2 cups flour 
  • 2 eggs
  • 2.5 tbsp baking powder
  • 3 tbsp REC TEC Grills Durty Gurl Bloody Mary Rub
  • 2.5 cups milk


  • Pre-heat REC TEC Matador to medium heat with the oil, then heat to 350℉¢.
  • Mix all ingredients to create the cornmeal batter, adding a little more milk if the mixture becomes too thick.
  • Skewer a hot dog, dip into the cornmeal batter, and ensure the hot dog is 100% covered.
  • Slowly add hot dog skewers to the hot oil, cooking for 4-5 minutes until the cornmeal batter is golden brown.
  • Allow the corn dogs to cool slightly before eating.