Name: Texas Dog
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 8 servings
Ingredients: 8 kosher beef hot dogs; 8 good quality hot dog buns, split ¾ through; 2 Tbsp canola oil; 1 large Spanish onion, coarsely chopped; 5 cloves garlic, coarsely chopped; 3 cups canned plum tomatoes and juices, pureed; 1 cup water; ¼ cup ketchup; ¼ cup red wine vinegar; ¼ cup Worcestershire sauce; 3 Tbsp Dijon mustard; 3 Tbsp dark brown sugar; 2 Tbsp honey; ¼ cup molasses; 3 Tbsp ancho chili powder; 3 Tbsp pasilla chili powder; 2 - 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it); Salt; Freshly ground black pepper; ¾ cup mayonnaise; ½ small white onion, grated; 2 Tbsp sugar; 1 tsp celery salt; 3 Tbsp apple-cider vinegar; Salt; Freshly ground black pepper; 1 head cabbage, cored, finely shredded; 1 large carrot, finely shredded; Sour dill pickles (not half sour), for serving

Prep Time

Cook Time

10 min

Yields

8 servings

Go big or go home! This packed hot dog is loaded with beef, homemade BBQ sauce and tasty coleslaw.

ingredients

For the hot dogs

kosher beef hot dogs

good quality hot dog buns, split ¾ through

For the BBQ Sauce

Tbsp canola oil

large Spanish onion, coarsely chopped

cloves garlic, coarsely chopped

cups canned plum tomatoes and juices, pureed

cup water

cup ketchup

cup red wine vinegar

cup Worcestershire sauce

Tbsp Dijon mustard

Tbsp dark brown sugar

Tbsp honey

cup molasses

Tbsp ancho chili powder

Tbsp pasilla chili powder

- 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)

Salt

Freshly ground black pepper

For the Cole Slaw

cup mayonnaise

small white onion, grated

Tbsp sugar

tsp celery salt

Tbsp apple-cider vinegar

Salt

Freshly ground black pepper

head cabbage, cored, finely shredded

large carrot, finely shredded

Sour dill pickles (not half sour), for serving

Ingredient Substitution Guide

directions

Step 1

Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.

Step 2

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.

Step 3

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Step 4

Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.

Step 5

Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.

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Texas Dog