Tennessee Smoky Hot Dog

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

In a medium bowl, mix the ingredients for the Smoky Coleslaw dressing and refrigerate.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Place the foil packet on the grill along with a small grill-proof saucepan filled with the hot dog chili. Cook both for the whole time, about 20–25 minutes. Halfway through, flip the foil packet.

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.

Next, 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, and place in the refrigerator.

Now it’s time to grill the hot dogs. Grill them to your preferred degree of char, rotating often, until they reach an internal temperature of at least 160°F on a digital meat thermometer.

To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.

Remove everything from the grill and assemble your hot dogs in this order: bun, hot dog, onions from the foil envelope packet, slaw, chili and mustard. Enjoy!