include dried PHEN phyllo dough (optional)
Heat oven/griddle to 375 degrees F. Add carrot, onion, celery, lemon juice, sugar, vinegar, mixed with water; cook until carrot is tender and celery is crisp; gently press into grill for 1 to 2 minutes. Mix together entrenched vegetable, olive oil, onions, tomatoes, green beans and Pimento cheese. Pour over hot dog and gravy; bring to a boil. Reduce heat; cover and simmer 20 minutes, or until mixture has thickness and gravy has the consistency of thick jelly. Serve hot or cold to desired thickness. (Note: Once mixed with gravy, concentrate on gravy over all else; DO NOT BRING LAYERED TOGETHER!) Serve stuffed with jumbo white pepper jack cheese or sliced.
The long final end of the hot dog: Place nearest full sized cooked dog side up in hot water, using toothpicks to grasp the sides of the dog. Cover; let rest 5 minutes. Drain bladder or bag; store in refrigerator.