Texas Dog

TOTAL TIME: 1 hr 35 min
Prep: 30 min
Inactive Prep: 15 min
Cook: 50 min
YIELD: 8 hot dogs
LEVEL: Intermediate

ingredients

FOR THE BBQ SAUCE:
  • 3 tablespoons dark brown sugar
  • 2 tablespoon honey
  • 1/4 cup molasses
  • 3 tablespoons ancho chili powder
  • 3 tablespoons pasilla chili powder
  • 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
  • Salt
  • Freshly ground black pepper
    FOR THE COLE SLAW:
    • 3/4 cup mayonnaise
    • 1/2 small white onion, grated
    • 2 tablespoons sugar
    • 2 teaspoons celery seeds
    • 3 tablespoons apple-cider vinegar
    • Salt
    • Freshly ground black pepper
    • 1 head cabbage, cored, finely shredded
    • 1 large carrot, finely grated
      FOR THE HOT DOGS:
      • 8 kosher beef hot dogs
      • 8 good quality hot dog buns, split 3/4 through
      • Dill pickles, cut into wedges
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the BBQ sauce:
      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.

      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.
      For the cole slaw:
      Whisk together the mayonnaise, onion, sugar, celery seeds, 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.
      For the hot dogs:
      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. Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.