Texas Dog

Total Time:
1 hr 25 min
Prep:
1 hr
Inactive:
15 min
Cook:
10 min

Yield:
8 hot dogs
Level:
Easy

Ingredients
  • For the hot dogs:
  • 8 kosher beef hot dogs
  • 8 good quality hot dog buns, split 3/4 through
  • For the BBQ sauce:
  • 2 tablespoons canola oil
  • 1 large Spanish onion, coarsely chopped
  • 5 cloves garlic, coarsely chopped
  • 3 cups canned plum tomatoes and juices, pureed
  • 1 cup water
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons Dijon mustard
  • 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
  • 1 teaspoon celery salt
  • 3 tablespoons apple-cider vinegar
  • Salt
  • Freshly ground black pepper
  • 1 head cabbage, cored, finely shredded
  • 1 large carrot, finely shredded
  • Sour dill pickles (not half sour), for serving
Directions
Watch how to make this recipe. 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.

  • 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 salt, 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.

  • Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.


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    This recipe is featured in:

    Burgers and Hot Dogs