Tennessee Smoky Hot DogWrite a Review Read Reviews
- Yields: 8 Servings
- Cook time: 25 minutes
- Prep time: 20 minutes
- 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
- 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
- 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
For safe meat preparation, reference the USDA website.