This Thai-inspired hot dog brings new flavor to your Fourth of July cookout

Living in America — especially in Houston — means experiencing a wide mix of cultures that show up in everyday life, including food.

So if you are looking for inspiration to level up your Fourth of July cookout, this Beef Drunken Dog offers a flavorful way to do just that.

Inspired by the bold flavors of drunken noodles, Lukkaew Srasrisuwan, founder and CEO of Makiin Concepts Hospitality Group, created the recipe by blending American comfort food with Thai ingredients and technique.

It’s a simple but flavorful combination. As a fun fact, Thailand’s flag also features the colors red, white and blue.

If you’d like to add this to your cookout menu, scroll below for the step-by-step recipe. You can also watch Srasrisuwan prepare the dish live today at 1 p.m. on KPRC 2 or in the video above. This article will be updated with the video after the live show.

Beef Drunken Dogs

Yield: 6 servings

• 6 hot dog buns
• 6 beef hot dogs
• Butter, softened
• Sriracha mayo
• Beef Drunken Chili Sauce (recipe below)
• Sautéed Vegetables (recipe below)
• Fried Thai basil leaves 3 per hot dog
• 6 shishito peppers

Instructions

1. Grill the beef hot dogs until heated through and lightly charred.
2. Butter the inside of each hot dog bun and toast on a flat-top griddle or skillet until golden.
3. Spread Sriracha mayo inside each toasted bun.
4. Place one grilled hot dog into each bun.
5. Top with approximately 2 oz Beef Drunken Chili Sauce.
6. Add a generous portion of the sautéed vegetables.
7. Garnish with crispy fried Thai basil leaves and one fried shishito pepper.
8. Serve immediately.

Beef Drunken Chili Sauce

Yield: Approximately 12 oz (6 servings)

• 1 lb Ground Beef Chuck (80/20)
• 3 oz red onion, chopped
• 2 oz garlic, chopped
• 3 oz carrot, chopped
• 3 oz finger root
• 2 oz tomato paste
• 1 Tbsp vegetable oil
• ¾ cup water
• ¼ cup Sriracha
• 1½ Tbsp fish sauce
• 2 tsp sugar
• 1 Tbsp ground chili
• 1½ Tbsp mushroom powder
• 2¼ tsp paprika
• 1 tsp black pepper
• 1 oz Thai basil, sliced

Instructions

1. Blend the finger root with a small amount of its juice until smooth.
2. Heat the oil in a saucepan over medium heat.
3. Sauté the garlic, carrot, red onion, and blended finger root until fragrant and softened, about 3–5 minutes.
4. Add the tomato paste and cook for 2–3 minutes, stirring constantly.
5. Add the ground beef and cook until browned, breaking it into small crumbles.
6. Stir in the water, Sriracha, fish sauce, sugar, ground chili, mushroom powder, paprika, and black pepper.
7. Bring to a simmer and cook over low heat for about 40 minutes, stirring occasionally, until thick and flavorful.
8. Fold in the sliced Thai basil just before removing from the heat.

Sautéed Vegetables

Yield: 6 servings

• 2–3 large bell peppers, sliced
• 3 medium red onions, sliced
• 3 oz vegetable oil
• 1 tsp salt
• 2 tsp black pepper

Instructions

1. Heat the oil on a flat-top griddle or large sauté pan over medium-high heat.
2. Add the sliced bell peppers and onions.
3. Season with the salt and black pepper.
4. Sauté until the vegetables are tender but still slightly crisp, about 5–7 minutes.
5. Keep warm until ready to serve.

Assembly (Per Hot Dog)

• 1 toasted buttered hot dog bun
• 1 grilled beef hot dog
• Sriracha mayo
• 2 oz Beef Drunken Chili Sauce
• Sautéed vegetables
• Crispy fried Thai basil
• 1 fried shishito pepper

About Makiin Concepts Hospitality Group

Makiin Concepts Hospitality Group is a Houston-based restaurant group centered on immersive dining experiences inspired by Thai culture. Through food, design and hospitality, the company highlights traditional flavors in a modern, experience-driven setting.

Founded by Thai native Srasrisuwan, the group operates three restaurant concepts: Kin Dee, MaKiin and Thai Tail.

Her first concept, Kin Dee, will celebrate its fifth anniversary this year.

For more information about the Makiin, visit makiinconcepts.com.