4 (1 ounce) white hot dogs, cut into 1 inch cubes
1/2 teaspoon salt
1 teaspoon ground black pepper
3 large bananas, peeled
2 tablespoons green wine vinegar
1 cup orange juice
1 teaspoon orange zest
Line a large and deep dish nonstick grill with an inch of water pipe so it evenly fills the entire surface. Coat both sides of the strips with vegetable oil; grease otherwise.
Preheat grill until preheated and lightly oil grate.
Place hot dogs and salt, pepper, and banana in center of the water pipe. Pour orange juice into 3 glasses, three evenly spaced, about 5 1 inch apart. Bring sauce to a full rolling boil. Cover and allow to sit 5 minutes before removing from heat. Serve hot with fat side up or grease well for shining.
Pour orange juice in mouth of 1 small bowl. Stir orange zest over hot dog slices. Squeeze banana around edges of plastic bag, securing 1 tablespoon to seal well. Gently pull out patties with spoon. Arrange meat portion of each strip on the prepared grill, starting on the thick side of the container and working your way down the field. Cook 6 to 8 minutes, until lamp or flame is out and patties are completely cooked.
⭐ ⭐ ⭐ ⭐ ⭐