BBQ Slaw Dogs
"Spiralizing” a hot dog might sound ridiculous but it’s a grillin’ game changer. The dogs are extra crispy and all those groovy-grooves are great for holding sauces, slaws and condiments.
1/3 cup mayo
¼ cup sour cream
2 tablespoons spicy brown mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
Salt and pepper
1 14oz bag of coleslaw mix
6 hot dogs
½ cup BBQ sauce
6 hot dog buns
Pickle chips, for topping
Potato chips, for topping
In a medium bowl whisk together mayo, sour cream, vinegar, brown sugar, 1 teaspoon salt and ½ teaspoon pepper. Add the coleslaw mix and toss to coat. Let chill in the fridge for a few hours or overnight.
To “spiralize” your hot dog, place a skewer through the hot dog from end to end. Place the dog onto a cutting board. Hold you knife at a slight angle at the tip of the dog. Start to roll the dog away from you as you continue to cut down the dog. Your knife will naturally move down the dog as it roll away. Cut all the way to the other end and remove the skewer. Repeat with remaining dogs.
Heat a grill to a medium high heat. Add the dogs and, as they cook, brush them with the BBQ sauce. Place the buns onto the grill just to warm them a bit.
To build a dog, place one of the “spiralized” BBQ dogs into the warm bun. Top with some of the slaw, a few pickles and some crushed potato chips.