Tennessee Smoky Hot Dog
Take your tailgate slaw dogs to the next level with a smoky coleslaw recipe that’s doggone good!
- Previous
- Next
Ingredients
-
8 beef hot dogs
-
2 cups prepared hot dog chili
-
1 large sweet onion, cut into ¼-inch slices
-
2 tbsp. butter
-
¼ tsp. your favorite barbecue dry rub
-
8 hot dog buns
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 sweet onion, diced
Smoky Coleslaw Dressing
-
½ cup mayonnaise
-
2 tbsp. cider vinegar
-
1 tsp. black pepper
-
1 tsp. kosher salt
-
½ tsp. celery seed
1 Food Prep
- 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400–425°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The Cook
- 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!
Recipe created by Chris Grove on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.