5 Ways To Top Off Your Hot Dogs!

Posted on June 30 2019

You could serve up standard hot dog with mustard and onions, but why stop there? Teach old dogs new tricks with bolder, tasty toppings.

1. Bacon Wrapped Dogs with Corn Relish

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When you love meat enough to put bacon in the relish.
 

Ingredients

  • 2 ears fresh corn (shucked)
  • 1 red bell pepper
  • ½ tbsp. chopped cliantro
  • 1 tbsp. lime juice
  • ¼ cup diced red onion
  • 14 slices bacon
  • ½ tsp. kosher salt
  • 2 tbsp. honey mustard dressing
  • 8 hot dogs
  • 8 hot dog buns

Instructions

Prepare grill for 2-zone cooking, placing pre-heated Kingsford® briquets on one side of the grill’s charcoal grate to create a hot and a cool side. Replace main cooking grate and adjust bottom vents to bring the grill temperature to approximately 400°F.

Place 6 slices of bacon on the cool side of the grill, cover, and allow it to cook for approximately 20 minutes until crisp. Remove the bacon from the grill and set aside. Place corn and red bell pepper on the hot side of the grill and allow them to char on all sides, approximately 8–10 minutes. Remove from the grill.

Roughly chop the bacon then remove the stem, core, and seeds from the bell pepper and dice. Remove the kernels from the ears of corn then combine the bacon, bell pepper, corn, cilantro, lime juice, red onion, salt and honey mustard in a medium mixing bowl and blend well. Set aside until ready to serve.

Wrap each hot dog tightly with a slice of bacon and set on the cool side of the grill. Cover the grill and allow the hot dogs to cook for approximately 20 minutes until the bacon is browned and crisp. Remove the bacon wrapped hot dogs from the grill and assemble by placing each one into a bun then topping with the bacon and charred corn relish. Serve immediately.

Credit: Clint Cantwell

 

2.Memphis BBQ Dog

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We hear this dog is so good, they named a city after it.

Ingredients
  • 8 hot dogs
  • 16 oz. pulled pork
  • 2 tbsp. apple juice
  • ¼ cup barbecue sauce*
  • 2 cups Tangy Southern Slaw (recipe follows)
  • 8 hot dog buns
Tangy Southern Slaw
  • 14 oz. bag classic coleslaw mix
  • 1 tbsp. sugar
  • ½ cup mayonnaise
  • 2 tbsp. apple cider vinegar
  • ½ tbsp. kosher salt

Instructions

Place coleslaw mix in a large mixing bowl. Combine the sugar, mayonnaise, apple cider vinegar and salt in a medium bowl and stir well. Add the mayonnaise mixture to the coleslaw mix and blend until all of the cabbage is well coated. Refrigerate the coleslaw mixture until ready to use.

Prepare grill for medium-high heat cooking, approximately 400°F. Lay out a double sheet of aluminum foil approximately 12 inches long. Place the pulled pork in the center of the foil and fold up the edges. Add the apple juice then top with barbecue sauce. Crimp the ends of the foil to create a packet and lay the packet crimp side up on the grill to allow the pork and sauce to warm as you cook the hot dogs.

Place hot dogs on the grill and cook for 4–5 minutes until cooked through, turning frequently to brown evenly. Remove the hot dogs and foil packet from the grill. Gently open the foil packet to allow the steam to escape then stir the sauce and pork to coat the pork evenly. Assemble the hot dogs by placing each wiener into a bun then topping with 1½ –2 oz. pulled pork and coleslaw. Serve immediately.

*NOTE: Omit sauce if using packaged store bought pulled pork as it is pre-sauced

Credit: Clint Cantwell

 

3. Tennessee Smoky Hot Dog

IMG_8620 Cool slaw and hot chili pack a smoky one-two punch

Ingredients
  • 8 hot dog buns
  • 8 beef hot dogs
  • 1 largge sweet onion (sliced into ¼ slices)
  • 2 tbsp. butter
  • ¼ tsp. of your favorite BBQ dry rub
  • 2 cups hot dog chili
  • yellow mustard
Smoky Coleslaw
  • ½ head green cabbage (cut into 4 wedges)
  • ¼ head purple cabbage (cut into 2 wedges)
  • 1 large carrot (peeled and shredded)
  • ¼ cup diced sweet onion
  • ½ cup mayonnaise
  • 2 tbsp cider vinegar
  • 1 tsp. black pepper
  • 1 tsp. kosher salt
  • ½ tsp. celery seed

Instructions

Preheat a charcoal grill set up for direct heat to 400–425°F.

Place onion slices on a sheet of heavy-duty aluminum foil. Top each with about 1 teaspoon of butter and season with the BBQ rub. Fold edges of foil over and seal to make an envelope.

Mix together the coleslaw dressing and refrigerate.

Place the foil packet on the grill along with your pot with the chili. You will cook both for the whole time, about 20–25 minutes. Flip the foil packet half way through. Do NOT flip the chili pot. Makes one heck of a mess if you do.

Meanwhile, lightly brush the cut sides of the cabbage with olive oil and grill 3–4 minutes per side, just long enough to get a light char. Remove and allow it to cool.

Slice across the cabbage wedges into very thin slices (think matchstick width) and place in a large bowl. Add the carrot, onion and coleslaw dressing. Toss to coat thoroughly. Place in the fridge.

Grill the hot dogs to your preferred degree of char. I like just a little and went about 6 minutes, rotating often.

Remove everything from the grill and assemble in this order: bun, dog, onions, slaw, chili, mustard.

Credit: Chris Grove, NibbleMeThis.com

 

4. Philly Cheesesteak Dog

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Steak slices and nacho sauce put this pup over the top.

Ingredients

  • 8 hot dogs
  • 9 oz. package frozen sliced steak (such as Steak-umm)
  • 15 oz. jar Kraft Cheez Whiz Original Cheese Dip
  • 8 hot dog buns

Instructions

Prepare grill for medium-high heat cooking, approximately 400°F. Place a small skillet on the grill and cook sliced steak according to directions. Set aside until ready to use. Place the cheese sauce in a small saucepan and allow it to warm while you grill the hot dogs, stirring it periodically and removing it from the heat if it begins to bubble.

Place hot dogs on the grill and cook for 4–5 minutes until cooked through, turning frequently to brown evenly. Remove the hot dogs from the grill and assemble by placing each wiener into a bun then topping with sliced steak and cheese sauce. Serve immediately.

Credit: Clint Cantwell

 

5. Hotter Dog

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For daredevil grillers who want a dog with more bite.

Ingredients

  • 8 hot dogs
  • 4 Fresno chile peppers
  • 4 jalapeños
  • 1 cup grated pepper jack cheese
  • Sriracha hot sauce
  • 8 hot dog buns

Instructions

Prepare grill for medium-high heat cooking, approximately 400°F.

Place chili peppers on the grill and cook for 4–5 minutes, turning frequently until charred all over. Remove the chilies from the grill and slice.

Place hot dogs on the grill and cook for 4–5 minutes until cooked through, turning frequently to brown evenly. Remove the hot dogs from the grill and assemble by placing each one in a bun then topping with a drizzle of sriracha followed by pepper jack cheese, alternating red and green chiles, and an additional drizzle of sriracha. Serve immediately.

Credit: Clint Cantwell


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