Hot off the Grill Mother’s Day By James Coope | Contributing Editor M other’s Day, in some form or fashion, has been celebrated around the world for centuries.
first time in recent memory that all three were in the same state. After years of celebrating independently, we had a great reason to do something special. Spring in Colorado can be unpredictable. A warm, sunny 75-degree day is just as likely as a wet (or even snowy) 40-degree one. A common local rule of thumb says not to plant flowers before Mother’s Day – and even that can be risky. Fortunately, this year brought the warmer version of spring weather – just right for firing up the grill and enjoying the back porch for the first time this season. A few years ago, I discov- ered a surprisingly simple method for cooking beef hot dogs that has since become a family favorite. The concept of the hot dog has evolved significantly in the United States. German immigrants introduced sausages in the 1860s, and the hot dog bun emerged in
The roots of Mother’s Day trace back nearly 2,800 years to the ancient Greeks and Romans who honored goddesses such as Rhea and Cybele each spring with elaborate feasts, festivals and of- ferings celebrating fertility and mother- hood. In the 16th century, the United King- dom began observing “Mothering Sunday” on the fourth Sunday of Lent. While it initially encouraged people to return to their “Mother Church,” it gradually evolved into a day to honor mothers. In the United States, the first official Mother’s Day celebration was organized by Anna Jarvis in 1908 and held at an Episcopal church in West Virginia. In 1914, President Woodrow Wilson signed a bill declaring that the second Sunday in May would henceforth be recognized as “Mother’s Day.” Canada, though not bound by Wilson’s declara- tion, chose to adopt the same date and celebrated its first official Mother’s Day in 1914. In Mexico,“Día de las Madres” is celebrated annually on May 10 with music, meals and festive gatherings. While the timing, customs and tradi- tions vary across cultures, one sentiment remains universal: taking time to honor mothers, grandmothers, great-grand- mothers, aunts and those who are “just like a mom” is a cherished celebration. And perhaps most important, every mom deserves a lovingly prepared meal, and a little rest and relaxation to com- memorate her special day. This year, we had an especially memo- rable Mother’s Day, honoring three in- credible women in our family – my wife Lawren, my mother-in-law (also named Lawren) and Aunt Betty (whom many of you know as Betty Jo). It was the
Mother’s Day is for family and marinated, smoked beef hot dogs.
I’m happy to report that the smoked bourbon hot dogs were, once again, a hit. We toasted the special moms in our lives and remembered those we miss deeply, especially on a day like Mother’s Day. While it may not have rivaled the gran- deur of a 2,800-year-old Greek festival, I think we did our part to honor the incredible women in our family. And as always, a great meal off the grill brought us together. Most of all, this 2025 Mother’s Day celebration will be one to remember – and now that we all call Colorado home, hopefully the first of many more to be shared together.
the late 1800s as a practical solution for eating on the go. Thanks to Coney Island and baseball stadiums, hot dogs quickly became a staple of summer cookouts. This year, hot dogs were the top Moth- er’s Day request – and I was more than happy to deliver. I start with quality all-beef hot dogs and marinate them in Bulleit bourbon for a few hours. Then I slow-cook them at 225 degrees on my wood-fired Traeger grill for about an hour. The result? A delicious hot dog with the perfect balance of sweetness from the bourbon and smoky flavor from the grill.
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June | July 2025
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